Anyone else not afeared of this cold weather and cook on the grill year round?

It was 2 below 0 hear the other night and I was belly up to the kegerator and the grill. No weatherman is gonna stop me.:amen: I grill twice a week year round even if I don't need to.:bowl:

Anyone else not afeared of this cold weather and cook on the grill year round?

It was 2 below 0 hear the other night and I was belly up to the kegerator and the grill. No weatherman is gonna stop me.:amen: I grill twice a week year round even if I don't need to.:bowl:

I'm not afraid of the weather either 'demp'. I cooked out tonight.:amen:

:laugh: :laugh: :laugh: :laugh:

Year rounders here too. 'bout 3 times a week this time of the year. Summer months dang near everyday.

Year rounders here too. 'bout 3 times a week this time of the year. Summer months dang near everyday.

:amen:
I have some Italian sausage I made from a hog I butchered over Christmas to try tonight.

we usually cook out when ever we go ice fishing......its the best way to get rid of those PESKY trout.......:bored: :bored: :bored:

I grill outside almost every night... last night was pork chops..:peace:

Sunday was baby back ribs...

My weber never sleeps:biggrin1: :biggrin1: Just cooked some backsraps last weekend. It hasnt been above 22 degrees here in 3 weeks.

Grilled Venison Italian Sausage, last night....yummy.
:peace:

we usually cook out when ever we go ice fishing......its the best way to get rid of those PESKY trout.......:bored: :bored: :bored:

Do you cook those whole or do you usually have to fillet those monsters?:tape:

Do you cook those whole or do you usually have to fillet those monsters?:tape:

I usually put them through cheese grated first.....:noidea:

I usually put them through cheese grated first.....:noidea:

Ummmmmm..................why?

Ummmmmm..................why?

Because he can..............:tape:

Because he can..............:tape:

:photo:

Cooked Italian sausages that I made tonight and they were a little dry......:noidea: I used the bacons and the hams to make sausage so I don't know why they would be dry, seemed to have plenty of fat......maybe because I ground it twice.:noidea:

I cook on the Weber and/or smoker all year around. Beef and pork ribs, all varieties of pork chops, pork and beef roasts,potato varieties, roasted veggies, T-bones, ribeyes, flank steak, brisket, top sirloin, beef loin filet, italian sausage for pasta sauce, dogs, burgers, fish (salmon mostly), turkey, chicken and shrimp.

Being closely affiliated with a grocery retail chain helps that out too.
I don't get a discount, but I get the best cuts as I ask for them. We had $4.99/lb T-Bones 2 weeks ago on sale. USDA Select. The filet side was about the size of a baseball. Last week we had USDA Select top sirloin for $2.99 a pound. You'll never see that in a Walmart or major national grocery retail chain.

That makes me want to keep the coals stoked and the meat flowing from the store to the grill to the table to the mouth to the stomach. :peace:

Ron

My weber never sleeps:biggrin1: :biggrin1: Just cooked some backsraps last weekend. It hasnt been above 22 degrees here in 3 weeks.

dawg, we're going to be up around 40 tomorrow.... :peace:
Might do some shooting outside. I'm off tomorrow, but I have to pay my penance by replacing the starter and solenoid in my truck first. :frusty:

Then, the bow will come out and shooting will commence.... I have a coyote to kill.... :biggrin1:

Ron

dawg, we're going to be up around 40 tomorrow.... :peace:
Might do some shooting outside. I'm off tomorrow, but I have to pay my penance by replacing the starter and solenoid in my truck first. :frusty:
2
Then, the bow will come out and shooting will commence.... I have a coyote to kill.... :biggrin1:

Ron

I can get 2.99 sirloin up here in the summer (choice)...:bored: DO NOT BUY MEAT AT WALMART. They pump some kind of preservitive/solution in their meat!

Yeah its going to be above freezing for the first time since new years today. High of 35 or 36. I wont need to wear a coat home!:peace:

Walmart meat :puke:

:photo:

Cooked Italian sausages that I made tonight and they were a little dry......:noidea: I used the bacons and the hams to make sausage so I don't know why they would be dry, seemed to have plenty of fat......maybe because I ground it twice.:noidea:

you only are to grind once I thought ..was it pure venison..sometimes adding some fattier pork helps..because vension is so lean.

Walmart meat :puke:

actually, their pre-packed chicken, can't remember the brand, it hard to beat. Not sure I would buy any other meat there except the hillshire farms summer sausage which it totally yum. :amen:

They stopped carrying the Penrose hot sausages and that made me mad. :frusty:

actually, their pre-packed chicken, can't remember the brand, it hard to beat. Not sure I would buy any other meat there except the hillshire farms summer sausage which it totally yum. :amen:

They stopped carrying the Penrose hot sausages and that made me mad. :frusty:

that prepacked chicken is pumped with all kinds of crap...to make it stay moister..same with all that Omaha expensive crap that people buy..your paying for salt injected meat

Im telling you I need to send you some habanero sausage

that prepacked chicken is pumped with all kinds of crap...to make it stay moister..same with all that Omaha expensive crap that people buy..your paying for salt injected meat

Im telling you I need to send you some habanero sausage

Tell ya what, I ate a brick of hot pepper cheese the other day.... it nearly killed me last night. Literally. :dizzy:

you only are to grind once I thought ..was it pure venison..sometimes adding some fattier pork helps..because vension is so lean.

It was all pork from a hog I butchered.:bowl:

Tell ya what, I ate a brick of hot pepper cheese the other day.... it nearly killed me last night. Literally. :dizzy:

What did you name it?:decision:

What did you name it?:decision:

"it" ...I wish it was that easy.

that prepacked chicken is pumped with all kinds of crap...to make it stay moister..same with all that Omaha expensive crap that people buy..your paying for salt injected meat

Im telling you I need to send you some habanero sausage

Keep that Habanero crap away from me. Talk about burning twice.:smokin: :eek: And I usually like hot stuff.

Just cooked out there late last week... as long as it isn't snowing I'm good to go (had to brush a foot of snow and about 1/4 inch of ice off the grill but she was ready to go)




and no, before anyone asks there was no glass in any of the food...

18 degrees here and New York strip tonight.

dawg, we're going to be up around 40 tomorrow.... :peace:
Might do some shooting outside. I'm off tomorrow, but I have to pay my penance by replacing the starter and solenoid in my truck first. :frusty:

Then, the bow will come out and shooting will commence.... I have a coyote to kill.... :biggrin1:

Ron

if ya get a yote please post a pic so i can show my fatherinlaw it can be done, thanks...........:peace:

if ya get a yote please post a pic so i can show my fatherinlaw it can be done, thanks...........:peace:

Done it and it's pretty easy, assuming you actually have yotes in your hunting grounds.

No luck today and no luck yesterday....

We'll keep you posted....

Tracks still keep gathering where they should not be. It's here, I have just not seen the SOB yet with bow in hand.

Stay tuned... :peace:

Ron

Just cooked out there late last week... as long as it isn't snowing I'm good to go (had to brush a foot of snow and about 1/4 inch of ice off the grill but she was ready to go)




and no, before anyone asks there was no glass in any of the food...

DRED !

How are you ?

Happy new year and I hope you and yours are doing well !

Ron