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View Full Version : Spring has come.

800Stealth
03-23-2009, 07:47 PM
Well it has finaly gotten warm enough here to bust out the grill. We did up this 5 1/2 pound sirloin tip roast yesterday, kept it low and slow over charcoal and apple wood for about 4 hours, then quartered up some russets and tossed them in the fryer. Way simple but oh so tasty.

http://inlinethumb06.webshots.com/43589/2359914750100377561S600x600Q85.jpg (http://good-times.webshots.com/photo/2359914750100377561iKRDaL)

http://inlinethumb46.webshots.com/39405/2853854250100377561S600x600Q85.jpg (http://good-times.webshots.com/photo/2853854250100377561gMSxVo)
Rebel64
03-23-2009, 08:02 PM
Looks great! Never did one of those on the grill before.
850PoPo
03-24-2009, 06:37 AM
That looks good we grilled last night to dull tho just burgers & pork chops.Jellious rather been standing over that there
torkmonster
03-24-2009, 12:59 PM
Does look nice!!!
hampster_rancher
03-24-2009, 01:03 PM
That looks Good!!!
froogle
03-24-2009, 03:17 PM
mmm, can you mail me a sandwich? all of a sudden i've got the munchies,lol.
cd
03-30-2009, 03:42 PM
looks good, so i venture those taters are rolled in something before or after they are fried?
Rubberdown
03-30-2009, 04:03 PM
mmm, can you mail me a sandwich? all of a sudden i've got the munchies,lol.

You probably always got the munchies LOL, you just dont show it with your "slender" physique ;)
badmaners
03-30-2009, 04:06 PM
LMAO, no comment!!
800Stealth
03-30-2009, 06:39 PM
looks good, so i venture those taters are rolled in something before or after they are fried?

Nope, just fried twice. Whenever I do them that big I fry them for a couple minutes then pull them out and let them sit for about 15 minutes, the residual heat will finish cooking them through then back in the oil for a couple more minutes to crisp up. I learned that from a buddy that used to have a sausage cart at the beach, he used to make more money off his steak fries than the sausage sandwiches.



Sorry Froogle, no left overs. We had a mysterious case of the munchies too.:madgrin:
cd
03-30-2009, 08:57 PM
Nope, just fried twice. Whenever I do them that big I fry them for a couple minutes then pull them out and let them sit for about 15 minutes, the residual heat will finish cooking them through then back in the oil for a couple more minutes to crisp up. I learned that from a buddy that used to have a sausage cart at the beach, he used to make more money off his steak fries than the sausage sandwiches.


interesting. what oil do you fry in... I keep a pretty big deep fryer in my kitchen, i had lard in it, thought i would try some peanut oil and this and that, long story short next time it needs new oil i am going back to lard, it just cooks so much nicer for what cook.
800Stealth
04-01-2009, 07:09 PM
interesting. what oil do you fry in... I keep a pretty big deep fryer in my kitchen, i had lard in it, thought i would try some peanut oil and this and that, long story short next time it needs new oil i am going back to lard, it just cooks so much nicer for what cook.

I usually have peanut oil in my frier, never tried lard before. I use the frier mainly for taters or veggies.