the weber got to love it
 

well ive got a tell ya im in love with my grill..gas it is ..but seasoned from 4years of use..walk outside turn gas on click..its med off med...i use this thing about 5 days a week..tonites fare..

country ribs ..a pork butt sliced about 3 inches wide
new potatoes
grilled asp
and a small salad....

using a nice montreal seasoning......sat or sunday its rotisserie time set it and forget it..chickens /roast/ ..its all good........looking for new stuff to grill ideas..

That rotisserie...the set it and forget it one (ronco) is really good.
I've done everything from turkey, prime ribs, pork roast...i could go on and on.
The way chicken comes out is just dandy too.
That rotisserie is a big time bargain. Show time!

[quote=Downthestretch55]That rotisserie...the set it and forget it one (ronco) is really good.
I've done everything from turkey, prime ribs, pork roast...i could go on and on.
The way chicken comes out is just dandy too.
That rotisserie is a big time bargain. Show time![/QUOTe


you too know the ways of the grill...turkey is tough to do unless its small..2 chickens..a pork loin roast...basicly pork chops no bone as thick as you want...inject with garlic herb......have you done a schis ka bob......im running out of stuff..here....very good on football /fight night..

You could try different marinades to change it up a bit. You use Montreal....there's some other out there or make one up. Long ago,my Dad used orange juice,soy sauce and some other things to marinate steaks overnite....unforgretable eating(no recipe survived tho)

thanks tim...ill try.. that im sure i can try a few ...til i get it right.....

YOWSER YOWSER!! I know you will...

[quote=hoovesupsideyourhead]I haven't done schis ka bobs in it...but salmon with ginger or galic injected leg of lamb are two that you might like.

[quote=hoovesupsideyourhead]sent 2 studs Variation of Boliche!

get yourself an Eye of Round Roast. 3-4 pounds. Marinate it overnite. I like the Mojo marinades, light citrus with garli. You find it in the Spanish foods section. About $2 for a bottle.

Also get a pound of italian sausage.

Your eye round roast will look like a small loaf of bread. you want to take a long sharp knife and hollw out 1/2 inch through the middle from one end to the other. Fill up that cavity with the sausage.

Get the grill hot. put some olive oil or cooking spray on the grill.

Sear the roast good all around on high heat. Sear the ends too.

Lower the heat so you're cooking at about 275-300 deg.

Get enoug tin foil to loosely wrap roast. before you wrap it, slather the roast with some good tomato sauce. throw some onions in there. shrooms too.

Wrap up loosely but securely. This is a modest cut of meat and you want to cook it slowly in liquid.

Cut slices about 1/2 inch thick.

Puerto Rican peasant food traditionally served with rice and red beans, but good with anything.

thanks sts ..ill try that..and dts..also not a fan of "gamey" fair..

Hooves,
I copied S2S's recipe to the Derby Trail cookbook. It sounds good and I'll give it a try.
I'll hold back on the "gamey" fair.
I'm thinking a dessert recipe for today...or maybe a bar-b-que sauce.
DTS