Thread: FOOD PICS lol

Girl helped cook. She cooked the scallop taters and the brussel sprouts.

Them some sure fire nice grill marks you put on them eye's.Yo momma didn't raise no fool!And have you ever thought about a carreer in photography, cause yo sure made that food look like so good you could smell and almost taste it through this puter!I think I gained 5 lbs. just staring at it.Was you poking the coals with that seat base? Was it a suprise! You got some serious points on that there one.

OLD FISHERMEN NEVER DIE, THEY JUST SMELL THAT WAY!!

Hey man, you did good. It pays to stay home and be sweet ever now and then. Been wanting to do some lobster, you gave me some good ideas. Did you season the par boil? It almost looks like you grilled the brussel sprouts, I saw a show where they par boiled those and then seasoned and grilled them, is that what you did?

I have one of nthose Big Green Eggs and I had it screaming. Bet it was pushing bout 700 degrees. I did season the water. I've always heard just plain salt water but I cook mine like you do a crawfish boil. Liquid crab boil,LOTS of red pepper, lemons heed or 2 of garlic, salt and black pepper corns. Parboiled em for about 5 minutes then took some kitchen sheers and cut em down the back so I couild baste with the thyme, lemon/lime and garlic butter. I took 2 sticks of butter and put it in a pot and let it boil til the white foam was gone to make clariried butter. once it got there I added aboutr 3 cloves of garlic I had sliced, about 3 sprigs of fresh thyme and the juice of a 1/2 lomon and the same for lime. let it cook on low, stirring to keep it from burning for abnout 5 minutes. Just open the lobsters up enough where it'll saturate the meat is all. May have had them on the grill for 5 minutes is all. I actually learned how to cook em like this while I was on a mission trip to Caye Caulker in Beleze

hey man, i appreciate the info. I've had many a lobster in a resturant but never done one myself. We've had some bad experiences with resturants lately, seems they want my money and then crimp on service and quality of food. I guess its like everything else,if you want it done right,do it yourself. Besides,we love to cook and when its over i don't have to drive home!! Again, thanks for the info, i will let you know how it turns out.

Agree 110% on restaurants. We've bout decided to only go out ot eat Messican or Chinese boofays. The rest, well, we can out cook the restaurants so why go out. Sho can save ALOT of money. those were angus certified ribeyes and between those and the 2 loobsters we spent bout $55. Add in the taters and brussell sprouts and that's another $5. $60 bucks for that whole meal at home vs what, bout $125-$150 at a restaurant and no way it'sd have been that good