Shish-ka-bob.

Rare to medium rare using a no salt seasoning and sautee the mushrtooms in butter with garlic and natures seasoning just before serving. Salt tends to dehydrate the mushrooms

anything on the grill i love from fish to chicken to steak

Ain't a one of you said anything about barbeque yet!! Yer all talkin' about grilling.

Barbeque Brisket, chicken, ribs, or smoke a turkey. Now you're talking barbeque. Good barbeque takes a minimum of 5 to 6 hours. A good brisket, if you put it on when the sun comes up, might be ready to eat just before dark.

I don't know it by heart, but I have a recipe at home for the best rub you've ever tasted. Sprinkle some in your hair, and your tongue wil beat your brains out trying to get to it.

Damn, now I'm hungry....

I love to ride my Steel Horse up to Syracuse for some of the BBQ I've ever tasted at "The Dinosaur BBQ", Best dam BBQ Pit / Biker Bar on the East coast





They are also in Rochester and NYC>>>>>>>If ya cant get this way.....they sell the sauce in some grocery stores and online https://dinosaurbarbque.com/store/merchant.mvc?

I like to use a steak rub. Salt, pepper, meat tenderizer, garlic salt, onion salt, sazon seasoning from GOYA. Mix it all up in a bowl and start rubbing.

I usually put the meat right to the flame and sear it then move it to the top rack to slow cook and get the flavor going.


For ribs, I like to use AH-SO sauce. I brush it on while its cooking and it comes out mouth watering!!

The key to good grilling is move the meat often to cook it evenly and to get the juices flowing. If you leave it in one place for too long, you end up with dry meat.


Im sure looking forward to the upcoming June MA meet because I got some nice steaks, tips, along with boneless chicken breasts, Hamburgers, Hotdogs....you name it!! Mmmmm

Marinate a T-Bone over night in a variety of things, then cook it up medium rare..with potatoes ofcorse

Oh. You got a bike, too?????

Somebody ban this sumbitch now!!!!



Up here, it'* Famous Dave'* for store bought BBQ. Best I've had this far north.

Do yall do much fajita'*? We do them almost every week or two down here. There is a hispanic store that sells them marinated. OMG they are good.

We tend to use Tamari sauce on some of our chicken. We marinate it for about an hour or two. Some times Italian salad dressing. Or lemmon pepper.

For steak. I don't have a good way to cook them yet. I tried Daddy Hinkles but my wife doesnt like it.

Some times we will buy skirt steak and use season salt and pinapple juice ( fajita style ).

I wish I had a beer salt, garlic and cracked pepper recipe. ANyone got one. I had it once and couldnt stop eating it.

You forgot Boston Butt or Pork Tenderloin- Mr. Chef!!! Tsk! Tsk! Tsk!