Alright

This forum needs some action, who is cooking what?

Mines boring but tastes good. Tonight is fresh ground beef on a fresh extra sour dough roll with red onion. Not sure about the mustard yet. Then green beans with sliced bacon green beans and a tough of vinegar.

Last night I had some leftover pork loin so chopped it up and stir fried with wild rice, green onion and two eggs. The pork had been marinated in beer and garlic.

Made a pot of beef stew and crusty bread after shoveling all that white stuff today for a few hours. Trying my hand at a white chicken chili tomorrow night. Hopefully the kids will at least try it

Meatloaf with finely diced onion and red pepper, tabasco, horseradish,etc.,thrown in, with bacon on top. Finished off with a mixture of catsup, horseradish, and brown sugar broiled on top at the very last. There was other stuff in the meatloaf, but you get the picture. And, a fruit salad.

We had a beef roast that I had marinated, then grilled on the rotisserie on the grill, a slaw made with lots of extra stuff, like broccoli, cauliflower, red onion, cheese and bacon, and some brown rice, with a nice cab.

Carol, What cut of roast and what was your goal (ie rare, well done?)

A good Cab is always my favorite.

And could you elaborate on the slaw please. Sounds like something I would really like.

Meatloaf within the next week.

We bought a whole sirloin tip last weekend, so this was about 4 pounds from it. Marinated close to 24 hours, then rotisserie an hour 15 minutes, was going for medium rare, was more rare than I wanted, as our gas grill is having some 'issues' and isn't getting as hot as I want. No meat thermometer, bad on me! We're looking for another grill, hoping for a sale.

The slaw, Eric doesn't like plain slaw at all, and I was tired of just a regular salad, so just kind of put stuff together. Chopped cabbage, celery, radish, red onion, bottom of the broccoli stalks, in food processor. Chopped some broccoli and cauliflower by hand so there would be some bigger pieces. Fried bacon very crisp and crumbled in, along with a combination of some shredded cheeses and threw in some walnuts, and made kind of a standard slaw dressing, mayo, milk, dab of dijon, put in a dab of ranch dressing, and some equal. If I made it again, I would put in a much stronger tasting cheese, as the taste wasn't very cheesy. I did not have any carrots, or would have put those in. A week or so ago, I made a warm cabbage salad with bacon and feta. It wasn't bad. That was a recipe from somewhere. Will try to look it up, if someone is interested.

Carol, I have had almost every gas grill under the sun over the years...
The best, by far, I have ever had is a Weber...
Have had ours for 10 years now, and it looks as good as the day we bought it, and performs like day one still...
We have the same one on LI, pummeled by salt water spray constantly, and we have to replace the burners maybe every 5 years...
but with the Stainless Steel grates, that is all we ever have to do...

I have a Weber, too. Mine is hooked directly into the gas line...Paul's idea. Now I don't use it and want to get rid of it but then I'll have this big piece of gas pipe sticking up out of the patio. What to do...decisions...decisions...hate them!

As to what's cooking...made a Leek and Potato Soup day before yesterday. Came out good, as usual! (patting myself on the back). Last night had a nice piece of tilapia coated with a mixture of three parts mayo to one part dijon mustard and crusted with chopped pecans. Yum. Had a nice sweet potato and some broccoli with it. Haven't decided what to cook today.

We are probably going to get this one that is a combination gas and charcoal, has two different grills in the same box. Hoping for a sale soon. Our current one is a Charmglow and it is only about 2 1/2 years old and the bottom is rusted out. We're not happy.

We pruchased a Weber Genesis LP grill when our son was 16. He is now 33. Ours definitely does not look new. We have replaced the grates 3 times. Unfortunately, it still keeps on working. My husband says a battered looking grill (that works well) is no excuse for a new one. Aw geez....

I have a huge SS LP grill size of a stretch limo, but my favorite is my green egg. Takes a few minutes to start since it only uses charcoal. I have one of those sheet of newspaper/pound of charcoal starters that takes just about the same amount of time to start up that it takes to make and down a nice martini/bourbon/whatever. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
Love the green egg thing. Not cheap, but really flexible and easy to use.

Ditto on the Weber gas grills, they are well worth the price. I have found that if you have male dogs the legs on grills don't last too long. Not a pretty thought, just an observation from someone who has owned many dogs. Yes I know, a strange observation!

To get back on topic, last night I did a Dijon mustard turkey tenderloin. Tonight's dinner is a big salad with leftover slices of turkey on top. I'll add some leftover cold asparagus too.

We went out tonight, but last night I baked tilapia filets with an onion, red pepper, olive, and feta topping. I just diced everything up really small and mounded it on top of the fish, then baked it at 400 for around 15 minutes. Served it with roasted cauliflower and baked acorn squash.

there's a recipe posted in the bbq thread on the u.s. board for tomato based slaw. i suspect i've had it unknowningly once before. i plan on trying this recipe out soon because if it's what i'm thinking, it's the best slaw i've ever had. not the typical mayo based one most are familiar with. as for what's cooking for dinner not too much. it's been a lot of eating out this week unfortunately. although i did throw in a roaster chicken in the slowcooker, rubbed generously with salt and pepper inside and out, freshly squeezed lime on top, with lime rinds and cilantro placed in the cavity. i froze the broth and most of the meat. with some of the shredded chicken i made a chicken salad sandwich using a little mustard, mayo, pepper, lime, cilantro, and celery. nice noontime meal.

annie- connecting the grill directly to the gasline is the way to go. that's how we have it setup and we love it.

CS, I know that connecting the grill is the best way to go. But now that I am alone and I do not use the grill I want to dispose of it. But, as I said, I will have the gas pipe sticking up and I certainly don't want that.