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  1. Mark The Homer

    The BBQ Thread

    Love the lamb thing, wife loves it too. I'll often get a boneless lamb leg and slice it into steaks. Much cheaper than chops. Slice one inch thick. The steaks are ugly, but so what? Season, add olive oil in a zip lock, throw them directly on the Weber, two minutes per side, done. Come out...
  2. Mark The Homer

    The BBQ Thread

    I've been holding briskets for three years now and it works great! I'm pretty sure the channel on YT who posted it first was Steve Gow. I'm able to do it in my oven at whatever temp I want, even with the wide swing. It works great! I am interested in that roaster though. I go down to OBX...
  3. Mark The Homer

    Liquor, Beer, Wine & Cocktails.....What do you like & what are you drinking?

    Peaches are in season.
  4. Mark The Homer

    Finally! The Lunch Thread!

    My brother in law lives in Sterling - we visit him sometimes, always on a weekend. Takes 50 minutes from my house. But yeah, it's a very nice pretty drive. We've never had horrible traffic on the weekend. :D I'm more familiar with the Maryland side of Great Falls. We used to ride our...
  5. Mark The Homer

    The BBQ Thread

    Here's a picanha I got at Boarman's. Cut into steaks - about one and a quarter inch thick - WITH the grain We'll do the middle ones and save the other two for later Trim the fat to about quarter inch and brine with kosher salt about four hours before cooking on the Weber direct. See...
  6. Mark The Homer

    Hors D'oeuvres

    Okay. At this point, I need to forward one or more of these "Panzanella" recipes to my better half before peach/tomato season is over. The apples are already trying to come out.
  7. Mark The Homer

    The Perfectly Elusive Perfect Burger

    About five years ago I was making burgers out of ground beef bits, adding a sauce with salt in it (a 50/50 mix of Dale's seasoning and Italian dressing, credit Dave at SnS) to cause the bits to adhere. This idea stemmed from Kenji's article regarding salt. But then I learned you didn't need salt...
  8. Mark The Homer

    The Perfectly Elusive Perfect Burger

    Yes - that's where I got mine, on the SnS site. But I found that grillgrates has insane sales if you search "second quality" or "factory seconds." They claim there is some kind of imperfection in those items but I've bought some and cannot find anything wrong with them at all. I think they...
  9. Mark The Homer

    Hors D'oeuvres

    I hate to keep repeating the OP, but what can I do? DLSF is back in SF, so this is my wife's work. This has a slight variation. It is the same French baguette sliced at an angle, toasted, the same EVOO applied to the toast, the same fresh mozzarella sliced thick, the same fresh basil from the...
  10. Mark The Homer

    The Perfectly Elusive Perfect Burger

    /thread
  11. Mark The Homer

    "Plain & Simple - WE HATE DALLAS"

    This vid was just posted this morning. Someone once said, "Keep your friends close. Keep your enemies closer." This actually makes me happy - that Cowboys fans still regard the Dallas Washington rivalry as a thing.
  12. Mark The Homer

    Breakfast!

    Fresh-from-the-orchard peaches, homemade from scratch, baked last night - perfect breakfast!
  13. Mark The Homer

    What's for Dinner?

    This was supper last night. I have some left over pulled pork, of course, so DLSF made some twice-baked potatoes. She made four, so we ended up with eight halves. All of these have pulled pork mixed in them. Otherwise, the one on the left is a classic twice baked potato - note the bacon...
  14. Mark The Homer

    Show Yourselves!

    Yes, the Art Monk in 2008 was unbelievable. Darrell Green was inducted too, but Art stole the show. I went to the Grimm too. But this was Chris Hanburger. See my T shirt. :D DLSF went with me to the Art Monk one. The other two I believe I went by myself. Worth it. Canton was always a...
  15. Mark The Homer

    Show Yourselves!

    These came up on FB Here's DLSF and myself in 2011 - looks like we're at the ES Tailgate pre-season. Here's another one in 2011 at Canton - that's "Mac" - real name Mark. Army vet. Hardcore fan. Airborne Ranger IIRC. He tailgated often with us on the ring road, but also tailgated often...
  16. Mark The Homer

    Finally! The Lunch Thread!

    The construction and traffic on the VA side of the legion bridge is ridiculous. And it's been going on for YEARS. Maybe decades! From Ashburn, you could take Georgetown Pike Rt 193 from Rt 7 to the beltway which usually moves along nicely. And it's a pretty drive.
  17. Mark The Homer

    The BBQ Thread

    Sounds like y'all know what you're doin' down there! Actually, I don't make this often, partly because the butts are so big and it's a lot of food. But DLSF who is visiting from SF wanted it. Yes, I did use a Carolina vinegar sauce on one of my two sliders. I like the sliders because they're...
  18. Mark The Homer

    Finally! The Lunch Thread!

    This is lunch yesterday while the butt was in the drum. I'm gonna tell you a secret. Normally I would not share this because I don't want a run on these tomatoes, but I'm not worried because I know zero people from BGO will respond to this. The best tomatoes in the DMV are at Hines Garden...
  19. Mark The Homer

    Finally! The Lunch Thread!

    Okay - this is lunch the day before the crab feast. I didn't have the photos from DLSF's phone yet. We went to 2Fifty Texas BBQ in Riverdale. It's the best BBQ place in the DMV. You don't have to take my word for it. But go anyway. I know what you're thinking. You're thinking, "I can...
  20. Mark The Homer

    The BBQ Thread

    "IF IFs AND BUTTs WERE CANDY AND NUTS, OH WHAT A PARTY WE'D HAVE" -Ken Beatrice Yesterday's pork butt. I used Malcom's THE BBQ RUB. I used Jealous Devil lump with hickory wood chunks. 225 F in the drum, water pan below. 12 hours in the smoke. Almost zero maintenance, it just rode along at...
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