CelticsStrong
Other Discussions => Entertainment => Off Topic => Other Entertainment / Hobbies => Topic started by: Eja117 on May 12, 2013, 06:41:27 PM
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I am likely to attempt ground linguica, fruit kababs and donuts tomorrow night. Three firsts. Something should come out good. Anyone try that before?
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Doughnuts on a grill, that's a first one :o
I typically try to keep it simple, and use good coal. I guess I subscribe to the Italian culinary philosophy: get good ingredients and try not to spoil them.
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grilled pizza...always a winner
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sweet n sour cat
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grilled pizza...always a winner
genius. This is next up on the list. FREAKIN GENIUS! So do I buy frozen pizza or use left over pizza? Aluminum foil?
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Doughnuts on a grill, that's a first one :o
I typically try to keep it simple, and use good coal. I guess I subscribe to the Italian culinary philosophy: get good ingredients and try not to spoil them.
my understanding is you gotta cut the donuts in half
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salmon... soon. can't wait
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grilled pizza...always a winner
genius. This is next up on the list. FREAKIN GENIUS! So do I buy frozen pizza or use left over pizza? Aluminum foil?
Never tried it with left over pizza.
I like to make my own pizza. Usually I just use non-frozen pre-made dough (I guess frozen would work too, though). First I lightly grill the topping-side, then flip the pizza and grill the bottom side. You'll need to use foil while grilling the topping side, but isn't needed to grill the bottom (it's crispy enough at that point as to not slide through the grill). Then while the under side is cooking I add my sauce/cheese/toppings. Just make sure not to put the sauce/cheese/toppings on until after you've grilled the topping side-that would be messy ;)
I love grilled pizza mainly because you get a real nice crispy crust...and the grilled flavor.
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grilled pizza...always a winner
genius. This is next up on the list. FREAKIN GENIUS! So do I buy frozen pizza or use left over pizza? Aluminum foil?
Never tried it with left over pizza.
I like to make my own pizza. Usually I just use non-frozen pre-made dough (I guess frozen would work too, though). First I lightly grill the topping-side, then flip the pizza and grill the bottom side. You'll need to use foil while grilling the topping side, but isn't needed to grill the bottom (it's crispy enough at that point as to not slide through the grill). Then while the under side is cooking I add my sauce/cheese/toppings. Just make sure not to put the sauce/cheese/toppings on until after you've grilled the topping side-that would be messy ;)
I love grilled pizza mainly because you get a real nice crispy crust...and the grilled flavor.
always wanted to try that. thanks for the tips
best pizza I've made is refried pizza but that's a different topic
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Made my own BBQ sauce from scratch last night, delicious
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grilled pizza...always a winner
genius. This is next up on the list. FREAKIN GENIUS! So do I buy frozen pizza or use left over pizza? Aluminum foil?
Never tried it with left over pizza.
I like to make my own pizza. Usually I just use non-frozen pre-made dough (I guess frozen would work too, though). First I lightly grill the topping-side, then flip the pizza and grill the bottom side. You'll need to use foil while grilling the topping side, but isn't needed to grill the bottom (it's crispy enough at that point as to not slide through the grill). Then while the under side is cooking I add my sauce/cheese/toppings. Just make sure not to put the sauce/cheese/toppings on until after you've grilled the topping side-that would be messy ;)
I love grilled pizza mainly because you get a real nice crispy crust...and the grilled flavor.
thy will be done
(http://images2.fanpop.com/image/photos/10900000/Hank-Hill-king-of-the-hill-10924090-720-480.jpg)
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grilled pizza...always a winner
genius. This is next up on the list. FREAKIN GENIUS! So do I buy frozen pizza or use left over pizza? Aluminum foil?
Never tried it with left over pizza.
I like to make my own pizza. Usually I just use non-frozen pre-made dough (I guess frozen would work too, though). First I lightly grill the topping-side, then flip the pizza and grill the bottom side. You'll need to use foil while grilling the topping side, but isn't needed to grill the bottom (it's crispy enough at that point as to not slide through the grill). Then while the under side is cooking I add my sauce/cheese/toppings. Just make sure not to put the sauce/cheese/toppings on until after you've grilled the topping side-that would be messy ;)
I love grilled pizza mainly because you get a real nice crispy crust...and the grilled flavor.
always wanted to try that. thanks for the tips
best pizza I've made is refried pizza but that's a different topic
I demand you discuss that topic somewhere
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Another fav of mine is grilled lobster
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Skewers are always good. Marinated shrimp, beef, chicken, catfish bits, portabellas and other veggies. A peanut coconut satay dipping sauce.
Roasted baby red potatoes and corn on the cob.
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Another fav of mine is grilled lobster
Ooh--how do you do that?
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Another fav of mine is grilled lobster
Ooh--how do you do that?
It's easier than it sounds.
Basically you parboil (partially boil) the lobsters, then grill them.
The key is to make sure to split the shell on the side facing up, when grilling. Then you can baste the meat with your choice or butter/spices. Also, make sure to cover the grill (helps to promote quicker, more even cooking).
Also, most people prefer to do just the tails, but, I've done both and was pleased with the results.
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Skewers are always good. Marinated shrimp, beef, chicken, catfish bits, portabellas and other veggies. A peanut coconut satay dipping sauce.
Roasted baby red potatoes and corn on the cob.
These are all solid choices.
Man all this talk of grilling has got me hungry.
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IP's can't miss grilling tips: Two-Zone Kettle Grilling
I'm a grilling/BBQ fanatic. Like grilling in the snow crazy. I have a beat to crap Weber One-Touch (70-something dollars at lowes; a steal. Absolute steal. If you're not using one, it is an almost certainty that unless you are some crazy customizer who fabricated you own setup, in which case I bow my head to you and respect the passion, you're using the wrong grill.
The proper way to charcoal grill is not to put a pile in the middle, spray lighter fluid on it, and then spread it out evenly in a uniform layer. I know this makes a ton of sense to do, but its wrong.
The proper way is to buy a $15 dollar charcoal chimney from a hardware store, put newspaper in the bottom compartment (I like to rub a little veg oil on one of the pieces to accelerate the process a little. You don't need much, a tablespoon or less), flip it over so the newspaper is on the bottom (placing it on the grill grate where the charcoal will eventually go) , and loading the top with kingsford charcoal briquettes. You can buy other charcoal, but you shouldn't buy cheaper charcoal. Kingsford burns long and even, and is available anywhere. You light the news paper and screw around doing something else for 20 minutes or so. You know it's ready when the top layer of charcoal has some hot grey patches, but isn't totally grey.
You then figure out which direction the wind is blowing from, and picture your kettle like a pie cut in half. You then dump your now ready charcoal all into whichever side of the kettle the wind is blowing from, leaving the other side of the kettle barren.
Put the cooking grill on the rack above the charcoal, and position the top so that the air holds are positioned opposite the side the charcoal is on. This creates a smoke/heat tunnel that translates beautifully from one side to the other.
You now have a two-zone grill. If you want to have my theory proven to you, make chicken thighs (bone-in). Paint each side of the thigh with veggie oil, season with salt and pepper, put them skin side down on the back-side of the grill (the side without the charcoal on it), and put the top on. Leave it alone for 30 minutes. After a half an hour, come back, slather that piece of dead poultry with your favorite BBQ sauce, put them skin side up now, then put the top back on and give it 10 more minutes. After 10 minutes, slather again, keeping skin side up. 10 more minutes, then they're done.
You now have the most perfectly cooked chicken thighs you've ever tasted.
I am obsessive about very few things; grilling, excellent beers, the celtics, great fantasy novels, good pop-culture, and great video games.
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TP to eja for starting the thread.
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Things I grilled tonight:
Sausage on a skewer (tip: use cast iron/metal skewers, they help cook the meat from the inside as they heat up)
Sliced onion
Asparagus
Corn
I've also had good success with halved nectarines. And pretty much anything on a skewer, when alternated with onions and peppers.
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The proper way is to buy a $15 dollar charcoal chimney from a hardware store, put newspaper in the bottom compartment (I like to rub a little veg oil on one of the pieces to accelerate the process a little. You don't need much, a tablespoon or less), flip it over so the newspaper is on the bottom (placing it on the grill grate where the charcoal will eventually go) , and loading the top with kingsford charcoal briquettes.
A tip for winedrinkers: take the corks from opened bottles of wine, collect them in a jar, and let them soak in rubbing alcohol for a while.
Add one to some crumpled newspaper for a handy chimney starter.
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Things I grilled tonight:
Sausage on a skewer (tip: use cast iron/metal skewers, they help cook the meat from the inside as they heat up)
Sliced onion
Asparagus
Corn
I've also had good success with halved nectarines. And pretty much anything on a skewer, when alternated with onions and peppers.
Have you ever heard of speidies?
They're a NY thing (Binghamton to be exact), basically is goes;
1) take whatever boneless meat you want, cut into 'just bigger than bite-size pieces' (about 2.5x2.5 inches or a little bigger)
2) makes marinade: 1 bottle Italian dressing, 2-4 tablespoons of dried italian herb mix, juice from 1 lemon, 4 cloves smashed garlic, red pepper flakes, 1 chopped up onion, some white wine, some sugar (everything not with amount to taste). Put in ziplock with meat overnight, if you want grilled veggies (you do), make another batch of marinade and put in mushrooms, onions, peppers
3) do 2-stage grilling like I have above (or crank up your gas grill if that's your jam), and grill meat with cover off directly over the flames, a handful of pieces at a time. Turn them when they start to get grill marks and a few singes, cook on all sides, take a bite out of the first batch to see if you like their done-ness, and cook the rest to your taste.
It's easy, and worth it. Made me abandon skewers for everything besides shrimp and Greek meatballs. You can eat them alone, or more traditionally in a crusty toasted bun like sausage peppers and onions. I like to eat mine in pitas with tzaiki (I can't spell that word..it's gyro sauce, Greek yogurt, mint, garlic, cucumbers, lemon juice, salt)
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The proper way is to buy a $15 dollar charcoal chimney from a hardware store, put newspaper in the bottom compartment (I like to rub a little veg oil on one of the pieces to accelerate the process a little. You don't need much, a tablespoon or less), flip it over so the newspaper is on the bottom (placing it on the grill grate where the charcoal will eventually go) , and loading the top with kingsford charcoal briquettes.
A tip for winedrinkers: take the corks from opened bottles of wine, collect them in a jar, and let them soak in rubbing alcohol for a while.
Add one to some crumpled newspaper for a handy chimney starter.
That's a really cool idea!
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Things I grilled tonight:
Sausage on a skewer (tip: use cast iron/metal skewers, they help cook the meat from the inside as they heat up)
Sliced onion
Asparagus
Corn
I've also had good success with halved nectarines. And pretty much anything on a skewer, when alternated with onions and peppers.
Have you ever heard of speidies?
They're a NY thing (Binghamton to be exact), basically is goes;
1) take whatever boneless meat you want, cut into 'just bigger than bite-size pieces' (about 2.5x2.5 inches or a little bigger)
2) makes marinade: 1 bottle Italian dressing, juice from 1 lemon, 4 cloves smashed garlic, red pepper flakes, 1 chopped up onion, some white wine, some sugar (everything not with amount to taste). Put in ziplock with meat overnight, if you want grilled veggies (you do), make another batch of marinade and put in mushrooms, onions, peppers
3) do 2-stage grilling like I have above (or crank up your gas grill if that's your jam), and grill meat with cover off directly over the flames, a handful of pieces at a time. Turn them when they start to get grill marks and a few singes, cook on all sides, take a bite out of the first batch to see if you like their done-ness, and cook the rest to your taste.
It's easy, and worth it. Made me abandon skewers for everything besides shrimp and Greek meatballs. You can eat them alone, or more traditionally in a crusty toasted bun like sausage peppers and onions. I like to eat mine in pitas with tzaiki (I can't spell that word..it's gyro sauce, Greek yogurt, mint, garlic, cucumbers, lemon juice, salt)
Tzatziki. It's pretty good. Where I come from, we pretty much make a yogurt soup version from it (hold the mint and the lemon juice, add dill, water, and some olive oil).
I actually like the way that a tightly packed skewer cooks: crispy on the outside, softer where the they're stacked against each other. I even cut the meat in longer stripes and fold it to get more of the second effect.
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Kabobs are good, and easy, and great for groups, no question.
One more thing in favor of speidies: they derive a lot of their appeal because of the malliard reaction (http://en.m.wikipedia.org/wiki/Maillard_reaction)
Kabobs are not ideal for this because of their size, if you put them over high heat long enough to get the browning effect, you almost certainly over cook them.
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I grill a fair amount. I have a beat up old Weber gas grill that seems to be getting a new lease on life.
I love grilling veggies, and but the thing I have absolutely perfected and probably enjoy eating the most is a nice thick fresh slab of swordfish. I have what I call my 3-3-2-2 method.
You want your grill on a very high heat before you put the fish on it. Slather enough mayo to cover one side of the swordfish steak, then crack a little bit of black pepper on it. Put the fish on the hot spot of the grill mayo side down (expect a a pretty good flare). Squeeze a little lemon on the top side and cover the grill for 3 minutes. After 3 minutes slather top side with mayo and crack some pepper. Flip the steak and squeeze lemon on cooked side. Coofor 2 more minutes on each side squeezing Lemon on each turn.
ENJOY THE AWESOMENESS
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I'm gonna try that Redz. Sounds easy-peasy lemon sqweasy (literally).
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Wow, IP, you're way more generous with the grilling tips than I am. Surprising for a smug NY'er. ;)
And I know you NY'ers are smug, I know a few from DMB concerts I go to. In fact, I'll be at SPAC this Memorial Day... Grilling!
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I'm gonna try that Redz. Sounds easy-peasy lemon sqweasy (literally).
Get your butt back to the Cape and I'll do the cooking with some wicked fresh fish!
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Ok so this is the scouting report. I'm essentially a rookie griller so feel free to laugh
ground linguica....so it comes out of the pack sorta congealed, but then it crumbles on the grill. Sorta the exact opposite of ground beef. So I tried to save it and put a lot of it into hot dog rolls and hamburger buns, then wrapped up the buns in foil. The hot dogs came out good. The five year old liked it. The buns I burned. Fail. I needed to wrap them up from the beginning I guess.
Grilled fruit kabobs. I forgot how resistant fruit is. I mean fruit protects seeds. So naturally I poked my finger. Be careful. I thought it was ok. Kid thought it was ok. Mrs. eja likes fruit and didn't really like this. It was just like warmed up fruit. If you like fruit pies you'd probably like this. I ate a lot. It looks good.
Grilled donuts. The chocolate croissant came out best. I grilled a lot and didn't get to eat them all. I think they might have come out toasted. Cutting them lengthwise didn't work great. Anything with chocolate icing will get your deck, grill, fingers, etc messy. The 5 year old will get it on his clothes and possibly the wall. You need to be prepared. You could drip on the deck too.
The 5 year old said it was the best meal of all time. Mrs. eja admitted it was worth a try and wasn't too bad. I was surprised she liked the linguicia hot dog. But she got stuck doing a lot of cleaning while I gave the kid a shower.
This can be done. But it takes some work and practice.
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Anybody here have a good tailgating grill? I have long wanted the Coleman roadtrip LXE after seeing it a few concerts, thing looks sweet.
(http://www.wellpromo.com/upload/upimg44/Coleman-Roadtrip-Grill-Lxe-121244.jpg)
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Wow, IP, you're way more generous with the grilling tips than I am. Surprising for a smug NY'er. ;)
And I know you NY'ers are smug, I know a few from DMB concerts I go to. In fact, I'll be at SPAC this Memorial Day... Grilling!
I've always heard Dave is a blast at SPAC and have about 50 friends that I know of (maybe more I don't) that make the pilgrimage each year. Have fun and remember to brine your chicken!
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Anybody here have a good tailgating grill? I have long wanted the Coleman roadtrip LXE after seeing it a few concerts, thing looks sweet.
(http://www.wellpromo.com/upload/upimg44/Coleman-Roadtrip-Grill-Lxe-121244.jpg)
http://www.amazon.com/gp/product/B00004RALL/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004RALP&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1G65J2WHNJAE4Y3RFG8A
(http://ecx.images-amazon.com/images/I/41XTKHG7CWL._SY450_.jpg)
You'll make the best food.
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Anybody here have a good tailgating grill? I have long wanted the Coleman roadtrip LXE after seeing it a few concerts, thing looks sweet.
(http://www.wellpromo.com/upload/upimg44/Coleman-Roadtrip-Grill-Lxe-121244.jpg)
http://www.amazon.com/gp/product/B00004RALL/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004RALP&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1G65J2WHNJAE4Y3RFG8A
(http://ecx.images-amazon.com/images/I/41XTKHG7CWL._SY450_.jpg)
You'll make the best food.
Im always hesitant to deal with charcoal at a concert. Want fast heat up fast cool down.
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I can't tell. Is that Coleman thing an electric?
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I can't tell. Is that Coleman thing an electric?
Propane, takes one of the little tanks
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just bought a new grill (early present for Father's Day) - can't wait to take it for a spin
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I can't tell. Is that Coleman thing an electric?
Propane, takes one of the little tanks
I love George Foreman grills...in the winter and when it rains....but I was thinking of this
http://www.youtube.com/watch?v=fTkOrsvoqdY
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just bought a new grill (early present for Father's Day) - can't wait to take it for a spin
We just got a grill for our back deck too, just need to get motivated to have enough people over to fire it up in style.
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I grill a fair amount. I have a beat up old Weber gas grill that seems to be getting a new lease on life.
I love grilling veggies, and but the thing I have absolutely perfected and probably enjoy eating the most is a nice thick fresh slab of swordfish. I have what I call my 3-3-2-2 method.
You want your grill on a very high heat before you put the fish on it. Slather enough mayo to cover one side of the swordfish steak, then crack a little bit of black pepper on it. Put the fish on the hot spot of the grill mayo side down (expect a a pretty good flare). Squeeze a little lemon on the top side and cover the grill for 3 minutes. After 3 minutes slather top side with mayo and crack some pepper. Flip the steak and squeeze lemon on cooked side. Coofor 2 more minutes on each side squeezing Lemon on each turn.
ENJOY THE AWESOMENESS
using mayo on swordfish (with any spice preferences mixed in) is a key for me when grilling. can't miss method for ensuring moist swordfish.
tried something new on the grill last night. cooked couscous with diced red pepper, onion and tomato with some seasoning and stuffed into par-boiled red peppers with some shredded cheddar cheese. finished on the grill (with foil to keep the peppers upright) to get a nice roasted flavor in the peppers. came out awesome.
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HomeRun Inn frozen pizza has grilling instructions:
http://www.homeruninnpizza.com/frozen-pizza/grilling-instructions
I tried, did not work out so great.
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Redz speaks the truth! All hail the 3-3-2-2 method for swordfish steaks!!!
(http://i1107.photobucket.com/albums/h392/indeedproceed/image.jpg)
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Redz speaks the truth! All hail the 3-3-2-2 method for swordfish steaks!!!
(http://i1107.photobucket.com/albums/h392/indeedproceed/image.jpg)
Nice!
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Just grilled frozen Angus Bubba burgers which are reliably good for what they are.
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this is gonna be a good thread. I may have made my second best thread after the beer one
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IP's easy side vegetable crowd-pleaser that people don't expect but will immediately love: Grilled Eggplant
Grilled eggplant is an easy thing to make that takes little time to prepare, and little time to cook, and is hard to mess up. It's also healthy, and delicious. If you've had eggplant before and didn't like it, I'll still maintain if you haven't tried this yet, you'll love it. Eggplant is often cooked incorrectly.
You make this when you're making something that requires hot heat (like chicken breasts, steaks, or, like I did tonight, grilled swordfish (see above; that recipe is a winner). There are tons of things you cook on high heat).
Step 1: make your fire in your trusty weber grill. This is one time when lighter fluid is okay (if using a gas grill, skip this step. Just pick whichever side of your grill the wind is coming from, and turn it up to get it real toasty). I like to use lump charcoal, not the old standby briquette because lump charcoal burns HOT. Buy a cheap bag, you don't need gourmet stuff here, it won't help.
Make a good sized pile so that it ends up between an inch and an inch and a half below your cooking grate, soak that mother like you're commuting arson with lighter fluid, and light it. Now you have about 20 minutes to do something else.
2) While your grill is warming up, take an eggplant and starting at the bottom, slice it into quarter to half inch slices, angling it a little like you're carving beef. Put them in a deep stock-pot and liberally throw salt on top. Then, pour water on top, hot from the tap, just enough to make sure all the pieces are floating. Then, find something that fits inside the stock-pot (I use a small plate) and put it on top of the floating pieces, then put something on top of that (I use my teakettle) to weigh it down. The trick is to make sure you're completely submerging the eggplant.
3) Time passes, you cook your entree over the now-ready coals. Your grill should look like this:
(http://i1107.photobucket.com/albums/h392/indeedproceed/image-1.jpg)
4) your entree is done, now you cook your eggplant. Take the whole stockpot outside, water and all. Leaving the grill uncovered, put the eggplant directly above the coals. If you have time, you can pat each piece dry before with a paper towel and brush with olive oil, but it'll still be good without it.
5) give the pieces (again, uncovered) about 4-7 minutes on each side. You'll know it's time to flip them when they get good black grill marks. Once both sides are beautifully scored, you're done. The only tip Id add is to be careful not to overload the grill. Only put as many pieces on at a time as you have room over the coals. It's worth it to do two batches.
6) put all the pieces on a plate. Drizzle with olive oil, and sprinkle cracked pepper and parm cheese. Not a lot, just enough so everyone gets some.
Serve. Looks like this (not my picture):
(http://i1107.photobucket.com/albums/h392/indeedproceed/image-2.jpg)
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OK, I will jump in as I love all things food and drink and especially love grilling and smoking. My #1suggestion to enhance a number of things on a grill (especially things that dry out like pork and poultry) is to brine your food before grilling. A brine is simply a salty solution that will make your pork/chicken/turkey more most and flavorful than you may have ever had. For a simple brine you dissolve 1 cup of salt per gallon of water, let is come to room temp then submerged whatever you are going to grill, refrigerate it for at least a few hours to overnight for a whole turkey. You can add other flavorings like sugar, garlic, spices etc... If you are the cookbook type check out a book called Charcuterie by Michael Rhulman for more info. After you are done brining rinse thoroughly and grill away. If you haven't tried this before give it a go and I think you will be pleasantly surprised. If is very forgiving too so if you have a few drinks too many and overcook your food you will still be ok. Second quick tip is for crispy skin on poultry leave the chicken/turkey uncovered in the refrigerator overnight after brining.
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Chicagoceltic just gave everyone a magical gift that will totally change your boneless chicken breast (bscb) forever and ever and ever.
The only thing that Id add is that you shouldn't brine bscb longer than a few hours. Here's my method:
1) boil 1 pint glass of water in a sauce pan. Pour in 3/4 cup coarse kosher salt, 3/4 cup table sugar, continue to boil until totally dissolved.
2) in a stock-pot, pour in 2 more pint glasses warm but not hot water. Add 1 coarsely chopped onion (like you'd put on a pizza), 3-4 cloves crushed garlic, 1 tablespoon cinnomon or if you have it, Chinese 5-spice powder, and...and this is important, 2 tablespoons tumerick.
3) put in your bscb, then a good amount of ice.
4) pour in salt/sugar mixture, and stir the whole thing around a few times
5) let sit for 30 minutes or so. If you make it before you light your charcoal, it should be just about done by the time the charcoal is ready.
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Definitely good call on "brining" meat before you cook.
I generally just throw some warm water a salt together in a ziplock bag, toss in my meat, then throw in the fridge for a couple hours. No need to get fancy here, although I suppose with more effort the results might be marginally better.
One thing I like to do, since I don't have a true "smoker", is to get woodchips soak them in cider and place them in an aluminum foil "pouch" next to the coals. I've had pretty good success with this method.
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Definitely good call on "brining" meat before you cook.
I generally just throw some warm water a salt together in a ziplock bag, toss in my meat, then throw in the fridge for a couple hours. No need to get fancy here, although I suppose with more effort the results might be marginally better.
One thing I like to do, since I don't have a true "smoker", is to get woodchips soak them in cider and place them in an aluminum foil "pouch" next to the coals. I've had pretty good success with this method.
I used to do the same thing (I'd do sugar and salt, instead of just salt, but basically the same method). It's def got its merits, and usually you're right (about not getting fancy) because the thing about brine is that only water-soluable ingredients will penetrate the meat (that's why you boil the salt/sugar mixture; it makes it go completely in solution, which means it gets deeper into the meat). In my case above though, I maintain its an exception. You'll get a way better bscb than just a marginal improvement.
So in the one I put above (salt, sugar, onions, garlic, cinnamon, tumerick, and I also put in cumin, I forgot cumin), the salt and sugar will be the best absorbed, followed by oil from the onions and garlic. Cinnamon and tumerick will mostly just stick around the top few layers of meat.
But in my brine, that's by design. The salt-sugar does what you think they do (make things delicious) while the onions/garlic give the BSCB some taste, a thing the cut of meat is seriously lacking, and the cinnamon/tumerick/sugar create a beautiful coloring/taste/caremelization on the outer layer.
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Definitely good call on "brining" meat before you cook.
I generally just throw some warm water a salt together in a ziplock bag, toss in my meat, then throw in the fridge for a couple hours. No need to get fancy here, although I suppose with more effort the results might be marginally better.
One thing I like to do, since I don't have a true "smoker", is to get woodchips soak them in cider and place them in an aluminum foil "pouch" next to the coals. I've had pretty good success with this method.
I used to do the same thing (I'd do sugar and salt, instead of just salt, but basically the same method). It's def got its merits, and usually you're right (about not getting fancy) because the thing about brine is that only water-soluable ingredients will penetrate the meat (that's why you boil the salt/sugar mixture; it makes it go completely in solution, which means it gets deeper into the meat). In my case above though, I maintain its an exception. You'll get a way better bscb than just a marginal improvement.
So in the one I put above (salt, sugar, onions, garlic, cinnamon, tumerick, and I also put in cumin, I forgot cumin), the salt and sugar will be the best absorbed, followed by oil from the onions and garlic. Cinnamon and tumerick will mostly just stick around the top few layers of meat.
But in my brine, that's by design. The salt-sugar does what you think they do (make things delicious) while the onions/garlic give the BSCB some taste, a thing the cut of meat is seriously lacking, and the cinnamon/tumerick/sugar create a beautiful coloring/taste/caremelization on the outer layer.
This in all likelihood true. Personally, I'm a simple man. I guess I do like to do some fancy stuff sometimes, maybe I'll give it a go.
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IP's easy side vegetable crowd-pleaser that people don't expect but will immediately love: Grilled Eggplant
Grilled eggplant is an easy thing to make that takes little time to prepare, and little time to cook, and is hard to mess up. It's also healthy, and delicious. If you've had eggplant before and didn't like it, I'll still maintain if you haven't tried this yet, you'll love it. Eggplant is often cooked incorrectly.
You make this when you're making something that requires hot heat (like chicken breasts, steaks, or, like I did tonight, grilled swordfish (see above; that recipe is a winner). There are tons of things you cook on high heat).
Step 1: make your fire in your trusty weber grill. This is one time when lighter fluid is okay (if using a gas grill, skip this step. Just pick whichever side of your grill the wind is coming from, and turn it up to get it real toasty). I like to use lump charcoal, not the old standby briquette because lump charcoal burns HOT. Buy a cheap bag, you don't need gourmet stuff here, it won't help.
Make a good sized pile so that it ends up between an inch and an inch and a half below your cooking grate, soak that mother like you're commuting arson with lighter fluid, and light it. Now you have about 20 minutes to do something else.
2) While your grill is warming up, take an eggplant and starting at the bottom, slice it into quarter to half inch slices, angling it a little like you're carving beef. Put them in a deep stock-pot and liberally throw salt on top. Then, pour water on top, hot from the tap, just enough to make sure all the pieces are floating. Then, find something that fits inside the stock-pot (I use a small plate) and put it on top of the floating pieces, then put something on top of that (I use my teakettle) to weigh it down. The trick is to make sure you're completely submerging the eggplant.
3) Time passes, you cook your entree over the now-ready coals. Your grill should look like this:
(http://i1107.photobucket.com/albums/h392/indeedproceed/image-1.jpg)
4) your entree is done, now you cook your eggplant. Take the whole stockpot outside, water and all. Leaving the grill uncovered, put the eggplant directly above the coals. If you have time, you can pat each piece dry before with a paper towel and brush with olive oil, but it'll still be good without it.
5) give the pieces (again, uncovered) about 4-7 minutes on each side. You'll know it's time to flip them when they get good black grill marks. Once both sides are beautifully scored, you're done. The only tip Id add is to be careful not to overload the grill. Only put as many pieces on at a time as you have room over the coals. It's worth it to do two batches.
6) put all the pieces on a plate. Drizzle with olive oil, and sprinkle cracked pepper and parm cheese. Not a lot, just enough so everyone gets some.
Serve. Looks like this (not my picture):
(http://i1107.photobucket.com/albums/h392/indeedproceed/image-2.jpg)
Grilled eggplant is the real deal. And the greatest sandwich of all time is when you put the eggplant between two slices of good Italian bread.
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My greatest accomplishment is my beer can turkey. I have a ceramic vertical roaster that I pour 2 bottles of whatever beer I have around the house.
I rub the turkey with olive oil and rub it with a mixture of salt, pepper, paprika, and brown sugar. I separate the skin from the meat is several places and place cloves of garlic and whatever fresh herbs I have in there.
I place the turkey on top of the roaster and put it in my smoker.
We had BCT for lunch today. I cooked a 12 pound turkey and it only took three hours before the internal temperature was 170 degrees F.
Crispy and crunchy on the outside, soft and juicy on the inside. Why wait for Thanksgiving?
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Redz speaks the truth! All hail the 3-3-2-2 method for swordfish steaks!!!
(http://i1107.photobucket.com/albums/h392/indeedproceed/image.jpg)
Nice!
Wicked.
This thread needs _WAY_ more pictures btw. C'mon guys. It's 2013. Instagram it up a bit.
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IP I'm willing to give that eggplant a go, but in my book the eggplant parm is really the only true option for eggplant!
Are they almost like a steak with those dimensions?
And I went ahead order Charcuterie by Michael Rhulman. My wife is more the briner and pork rub creator. I just do the mastery on the grill from there.
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Redz speaks the truth! All hail the 3-3-2-2 method for swordfish steaks!!!
(http://i1107.photobucket.com/albums/h392/indeedproceed/image.jpg)
Nice!
Wicked.
This thread needs _WAY_ more pictures btw. C'mon guys. It's 2013. Instagram it up a bit.
How thick of a cut was that IP? Ideally you want almost an inch (though they get pricy in a hurry if you're serving more than a couple).
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IP I'm willing to give that eggplant a go, but in my book the eggplant parm is really the only true option for eggplant!
Are they almost like a steak with those dimensions?
And I went ahead order Charcuterie by Michael Rhulman. My wife is more the briner and pork rub creator. I just do the mastery on the grill from there.
I'd say you want them to be a little thinner than a slice of wonder-bread. The whole goal here is to cook the eggplant on high heat, enough to crisp the outside, but it leaves the inside creamy.
The creamy part is critical. When making it the first time, turn the grill up super high, remember to leave the top uncovered, and don't leave them. You only have to give this much of a crap the first time, after that you'll know how long to give them on each side. After a about 3 minutes, start checking them, and when you can see clear defined grill marks, flip them. Do the same on the other side, and once you think one is done, try it. If the texture on the inside is creamy and delicious, you know they're done. The first time might have some mixed results where you get a few that are spongy (under done), but that's to be expected.
As far as size goes, you don't want them to be too big, but not too small. For a good frame of reference, make a 'c' shape with your forefinger and thumb, so it's almost a perfect half circle. Now envision the other half is there, and that's the size you're going for. About the size of a McDonald's hamburger patty. If you have Rondo-sized hands, just go for the McDonald's party. About that thick too.
Once you do it once, you'll know the method and it will become an afterthought. Good luck and remember, we're all counting on you.
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Redz speaks the truth! All hail the 3-3-2-2 method for swordfish steaks!!!
(http://i1107.photobucket.com/albums/h392/indeedproceed/image.jpg)
Nice!
Wicked.
This thread needs _WAY_ more pictures btw. C'mon guys. It's 2013. Instagram it up a bit.
How thick of a cut was that IP? Ideally you want almost an inch (though they get pricy in a hurry if you're serving more than a couple).
Yeah, they were about an inch and a quarter (although Im terrible at doing this). $9.99 a pound too, so not something I can splurge on too often.
Soooooo worth it though. You gotta try it on charcoal Redz. It really took to the smoke.
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IP I'm willing to give that eggplant a go, but in my book the eggplant parm is really the only true option for eggplant!
Are they almost like a steak with those dimensions?
And I went ahead order Charcuterie by Michael Rhulman. My wife is more the briner and pork rub creator. I just do the mastery on the grill from there.
I'd say you want them to be a little thinner than a slice of wonder-bread. The whole goal here is to cook the eggplant on high heat, enough to crisp the outside, but it leaves the inside creamy.
The creamy part is critical. When making it the first time, turn the grill up super high, remember to leave the top uncovered, and don't leave them. You only have to give this much of a crap the first time, after that you'll know how long to give them on each side. After a about 3 minutes, start checking them, and when you can see clear defined grill marks, flip them. Do the same on the other side, and once you think one is done, try it. If the texture on the inside is creamy and delicious, you know they're done. The first time might have some mixed results where you get a few that are spongy (under done), but that's to be expected.
As far as size goes, you don't want them to be too big, but not too small. For a good frame of reference, make a 'c' shape with your forefinger and thumb, so it's almost a perfect half circle. Now envision the other half is there, and that's the size you're going for. About the size of a McDonald's hamburger patty. If you have Rondo-sized hands, just go for the McDonald's party. About that thick too.
Once you do it once, you'll know the method and it will become an afterthought. Good luck and remember, we're all counting on you.
Oh, and how long do I submerge the eggplant (I gots a gas grill)
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You want to give it at least a half an hour, no more than an hour and a half. If you could hit the golden time of an hour, that'd be great but kids and wives lack patience.
My suggestion: if you're coming home from the grocery store intending to make dinner right after, before you put stuff away, submerge the eggplant. By the time you're done putting stuff away and have preheated your grill and cooked your meat, they'll be ready Freddy.
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Redz speaks the truth! All hail the 3-3-2-2 method for swordfish steaks!!!
(http://i1107.photobucket.com/albums/h392/indeedproceed/image.jpg)
Nice!
Wicked.
This thread needs _WAY_ more pictures btw. C'mon guys. It's 2013. Instagram it up a bit.
How thick of a cut was that IP? Ideally you want almost an inch (though they get pricy in a hurry if you're serving more than a couple).
Yeah, they were about an inch and a quarter (although Im terrible at doing this). $9.99 a pound too, so not something I can splurge on too often.
Soooooo worth it though. You gotta try it on charcoal Redz. It really took to the smoke.
I'm too lazy for charcoal!
A lot of the grilling I do is for the family at dinner time, and it's just so much easier to give a couple of clicks and go with the heat.
I do need a new grill though. This one is in rough shape. It's still cooking pretty well, but it is old, and falling apart.
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IP I'm willing to give that eggplant a go, but in my book the eggplant parm is really the only true option for eggplant!
Are they almost like a steak with those dimensions?
And I went ahead order Charcuterie by Michael Rhulman. My wife is more the briner and pork rub creator. I just do the mastery on the grill from there.
Redz, it is a great book but I warn you it may cost you as you're going to want new toys to make things like bacon, sausage etc...
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www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps
This is interesting.
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www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps
This is interesting.
I am firmly entrenched in the lump camp. You can sear at much higher temps and it burns cleaner. The site they mention at the end of the article (Naked Whiz) is filled with great info! Tho it will make you want to splurge and upgrade your grill/smoker to a Big Green Egg...
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www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps
This is interesting.
I am firmly entrenched in the lump camp. You can sear at much higher temps and it burns cleaner. The sits they mention at the end of the article (Naked Whiz) is filled with great info! Tho it will make you want to splurge and upgrade your grill/smoker to a Big Green Egg...
Bah, screw that mess!
I do love lump charcoal but as the article says..I just cannot regulate to save my life with it. If I'm cooking anything that requires constant low heat, its just a poor option compared with briquettes.
That said, I always have some for if I'm cooking steak, bscb, or anything that needs hot heat. In the same way that briquetts win the long-burn, lump wins the short handily.
My own personal 'test' to make sure that my grill is hot enough: If you can put a chicken breast on it unoiled right on top of the coals and it doesn't stick. That's how you know..
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www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps
This is interesting.
I am firmly entrenched in the lump camp. You can sear at much higher temps and it burns cleaner. The sits they mention at the end of the article (Naked Whiz) is filled with great info! Tho it will make you want to splurge and upgrade your grill/smoker to a Big Green Egg...
Bah, screw that mess!
I do love lump charcoal but as the article says..I just cannot regulate to save my life with it. If I'm cooking anything that requires constant low heat, its just a poor option compared with briquettes.
That said, I always have some for if I'm cooking steak, bscb, or anything that needs hot heat. In the same way that briquetts win the long-burn, lump wins the short handily.
My own personal 'test' to make sure that my grill is hot enough: If you can put a chicken breast on it unoiled right on top of the coals and it doesn't stick. That's how you know..
It is a pain in the rear but when I do low and slow smoking I will sort through lump for larger more consistent pieces and then it is a bit easier to regulate temp. I figure if I am going to spend 5-18 hours smoking something what is 5-10 minutes and dirty hands really cost me? When we redo our backyard my wife is allowing me (yes allowing me) to get a Big Green Egg which will hold low temps (and reach lava like temps) much better than my current smoker so then I will not worry as much about sorting lump.
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fish the best in grill
p.s. barracuda and macarela and great
vela................
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Apparently you absolutely can cook a pizza in a cast iron skillet directly in a camp fire in the rain. A mighty good pizza at that. Darn 40 degree rainy Memorial day weekend NY weather.
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(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/summerrib22_zps62eb6b6d.jpg)
Prime Rib.
Melt in tha mouth goodness
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(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/summerrib22_zps62eb6b6d.jpg)
Prime Rib.
Melt in tha mouth goodness
That looks insanely good. Mind-blowingly delicious.
Which brings me to the thing I love and hate about cooking and by default grilling in general: it is really hard to regulate temperate to do the really amazing things.
I've made amazingly delicious prime rib before. Like prime rib you'd have from a great restauraunt, likely better than what you'd get from a good restaurant, expensive and time-consuming sauces notwithstanding. You can do it too; all You need is to buy a sickeningly expensive cut of meat, then you need lots of beef broth, a big, somewhat deep pan with a well-elevated oven rack, and time...lots and lots of time, and a leave-in meat thermometer. Then you set your meat above the pan elevated on a rack at least 3 inches, put the beef broth in the pan, set your oven to 200 degrees and wait til you hit 125 on your thermometer. There's a little more to do involving reverse-searing, but that's the basic method.
But to cook it over coals on a spit and know exactly when you take the meat off...that needs a level of innate knowledge, patience, and focus I do not have.
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(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/summerrib22_zps62eb6b6d.jpg)
Prime Rib.
Melt in tha mouth goodness
That looks insanely good. Mind-blowingly delicious.
But to cook it over coals on a spit and know exactly when you take the meat off...that needs a level of innate knowledge, patience, and focus I do not have.
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/summerrib5_zps00409b39.jpg)
Thanks man! I had the rig special built (rotissere')and used my experience to design the layout where the heat would be directed but allowed plenty of other ways around the meat. This difficulty level was lost on everyone besides a Chef who said he was blown. He watched me eye it and rotate it and adjust the coals. It fed 40 Japanese folks. My greatest triumph by far. The bars were adjustable and it was begun at 18" but once the coals went white I dropped it to 13" and kept it there untin the last 15 minutes when I went 8" and rotated 30degrees every 3 minutes. The Japanese were saying "It's like expensive sushi...it just melts on your tongue"
Oh yeah.......mmmmmm. The stress was well worth the words of appreciation ;D
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So you had the cement blocks to reflect the heat? Well played!
What kind of cut did you use/how much did it cost/how heavy was it?
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So you had the cement blocks to reflect the heat? Well played!
What kind of cut did you use/how much did it cost/how heavy was it?
It was "Prime Grade" The best cut and special ordered from Miyazaki in Japan. It was 19.6lb at 22 dollars per pound( 2,200yen). This stuff is really expensive in Japan. It was worth it. Might be the only time I've had Prime grade? It's really melt in your mouth. It was worth it.
The rig was built with scraps by a boat welder who is my student. I needed hose clamps to hold it in rotational position but besides that it worked flawlessly.
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/summerrib_zpsaf6553de.jpg)
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Venison burgers the other day. They take just a leeetle longer
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new grill worked beautifully - we made the standard burgers and dogs one night and another night made pizzas on the grill
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So you had the cement blocks to reflect the heat? Well played!
What kind of cut did you use/how much did it cost/how heavy was it?
It was "Prime Grade" The best cut and special ordered from Miyazaki in Japan. It was 19.6lb at 22 dollars per pound( 2,200yen). This stuff is really expensive in Japan. It was worth it. Might be the only time I've had Prime grade? It's really melt in your mouth. It was worth it.
The rig was built with scraps by a boat welder who is my student. I needed hose clamps to hold it in rotational position but besides that it worked flawlessly.
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/summerrib_zpsaf6553de.jpg)
excellent idea. TP for the ingenuity
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www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps
This is interesting.
I am firmly entrenched in the lump camp. You can sear at much higher temps and it burns cleaner. The sits they mention at the end of the article (Naked Whiz) is filled with great info! Tho it will make you want to splurge and upgrade your grill/smoker to a Big Green Egg...
Bah, screw that mess!
I do love lump charcoal but as the article says..I just cannot regulate to save my life with it. If I'm cooking anything that requires constant low heat, its just a poor option compared with briquettes.
That said, I always have some for if I'm cooking steak, bscb, or anything that needs hot heat. In the same way that briquetts win the long-burn, lump wins the short handily.
My own personal 'test' to make sure that my grill is hot enough: If you can put a chicken breast on it unoiled right on top of the coals and it doesn't stick. That's how you know..
I love lump. My grill actually has three positions for the charcoal tray, so I can move it up and down depending on how I feel about the strength of the heat.
It's a curious test -- doesn't it make a royal mess if it fails? :P
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grilled pizza...always a winner
genius. This is next up on the list. FREAKIN GENIUS! So do I buy frozen pizza or use left over pizza? Aluminum foil?
Never tried it with left over pizza.
I like to make my own pizza. Usually I just use non-frozen pre-made dough (I guess frozen would work too, though). First I lightly grill the topping-side, then flip the pizza and grill the bottom side. You'll need to use foil while grilling the topping side, but isn't needed to grill the bottom (it's crispy enough at that point as to not slide through the grill). Then while the under side is cooking I add my sauce/cheese/toppings. Just make sure not to put the sauce/cheese/toppings on until after you've grilled the topping side-that would be messy ;)
I love grilled pizza mainly because you get a real nice crispy crust...and the grilled flavor.
thine was done....fairly successfully with left over pizza
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(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/bbqpost3_zps153a6290.jpg)
Cuban style. Hawaiian was too scary at this time. (having 98 people wait while a pig roasts underground and hoping everything is going right is a BBQ junkies worst f%^&! nightmare) So I built a Cuban box with coals in the corners and used construction rebar as the "cage" and it took 4 folks to rotate it. Was an awesome experience but .....nerve racking. 10 outta 10 on the "Wow" factor. Even some Americans from the Midwest who were there had never cooked an entire 90lb pig.
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Jeez you need a foreman, a crew of teamsters, and a guy with a degree in engineering to BBQ with you!
Where I live, whole pig is fairly common. For $500 bucks I know a guy who will show up with a beat up pickup truck trailing a homemade smoker ( well, he calls it a smoker, but it's not) that he personally fabricated from a sandblasted oil drum and cast iron parts, and he'll find the pig, slaughter it, cook it and carve it, 2 sides included, enough for a hundred people
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http://www.youtube.com/watch?v=Llzfm4L-apc (http://www.youtube.com/watch?v=Llzfm4L-apc)
I got a smoker for turkeys which makes the meat drip off the bones...I could never ever ever cook it any other way. I'm not on the level of pick up truck sized smokers but you got me thinking.... ;D
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That's nice, I have been wanting very badly to learn to smoke turkeys, but I don't know if Id want to cook it to the point the meat falls off the bone.
I think there has got to be a way to give it like 3 good hours of smoke at like 325 and then finish it hotter, to crisp the skin and keep the meat firm and juicy.
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I think there has got to be a way to give it like 3 good hours of smoke at like 325 and then finish it hotter, to crisp the skin and keep the meat firm and juicy.
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/024_zps5f4c81c5.jpg)
It's soft like pulled pork and is easier to manage for me. Cooking 2 Turkey's or 1 Ham and 1 Turkey takes me 7-10 hours depending on how cold and windy it is outside.
One of the best things I have ever bought was that smoker.
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/003_zps1d0e34b2.jpg)
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What brand is the smoker?
I've been jonsing after the Weber Smokey Mountain for about a year and a half now. Just can never seem to find the $300 bones to get one.
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What brand is the smoker?
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/015_zps64709db5.jpg)
Weber. Smokey Mountain ala 1999ish.
Holds up to a 28lb turkey on top (if you curl the cooking trays) and/or 20-22lb ham or Turkey on the inner part.
If I use the water tray it adds to the cooking time but softens the meat. I usually take out the water tray for the last 2 hours and stoke the fire to crisp the skin and them lather it with butter to give it the dark brown color I like. I think you could save some bones getting a used one. It's pretty sturdy and besides maybe changing the meat thermometer it's good to go. I had a car back into this and it left a really tiny dent..the mark on the car was bigger so I was fine.
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Jeez you need a foreman, a crew of teamsters, and a guy with a degree in engineering to BBQ with you!
Reading this (right after the charcoal discussion) reminds me of this, apologies if it was posted earlier:
http://www.davebarry.com/misccol/charcoal.htm
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Reading this (right after the charcoal discussion) reminds me of this, apologies if it was posted earlier:
http://www.davebarry.com/misccol/charcoal.htm
The Rapidfire chimney starter is a thing I woulda passed on but it was a gift and it's a life saver/time saver/stress reliever/cool thing to watch.
It's in the pick glowing with coals...sounds like a little jet the way the fire sucks the air through and just dump them in to avoid the start time/when the coals are ready differential mistake some folks make with big birds and beef. Dump a load of red hot coals and you can consider it the official start time ;D
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Anyone know where I can get penguin meat
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Anyone know where I can get penguin meat
I hear the South Pole weather station settlement has a decent stock 8)
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tried something a little different.
grilled buns with olive oil to toast them, covered with garlic and salt to season. added thinly sliced tomatoes, mozzarella and shredded fresh basil.
mini margharita pizzas.
came out pretty tasty
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What brand is the smoker?
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/015_zps64709db5.jpg)
Weber. Smokey Mountain ala 1999ish.
Holds up to a 28lb turkey on top (if you curl the cooking trays) and/or 20-22lb ham or Turkey on the inner part.
If I use the water tray it adds to the cooking time but softens the meat. I usually take out the water tray for the last 2 hours and stoke the fire to crisp the skin and them lather it with butter to give it the dark brown color I like. I think you could save some bones getting a used one. It's pretty sturdy and besides maybe changing the meat thermometer it's good to go. I had a car back into this and it left a really tiny dent..the mark on the car was bigger so I was fine.
Oh man, those things are freakin awesome. My parents have one (roughly same year), but they never use the dang thing anymore. Said I could have it whenever I want.
Only one big problem; I'd have to drive to NC to pick it up. Not interested in a 1600 mile round trip just for a smoker.
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Does anyone have a Traeger Wood Pellet Grill? Thing is freaking awesome. I got one last year for Fathers Day. You can't mess anything up on it and everything turns out perfect.
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What brand is the smoker?
(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/015_zps64709db5.jpg)
Weber. Smokey Mountain ala 1999ish.
Only one big problem; I'd have to drive to NC to pick it up. Not interested in a 1600 mile round trip just for a smoker.
Made of steel...it will beat the Edited. Profanity and masked profanity are against forum rules and may result in discipline. out of any other goods in the shipping truck........crushed boxes everywhere in that truck but the smoker will be fine ;D get it shipped.
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I've wanted a smokey mountain smoker for years now but they're so darned expensive!!
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(http://i1274.photobucket.com/albums/y422/Paidthecost2betheboss/IMG_2042_zpsbe253d89.jpg)
I just paid 500 for the shaved ice machine and with the purchase of the generator I can now make shaved ice anywhere anytime. Industrial grade. I can make 100 in a row without heat issues. I'm having a BBQ next month and this ...this is gonna help ;D
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Hey how often do you guys buy new grates? Mine don't look so great after about 2 years. I did a lot of stuff with it this year. Venison. Linguica. Swordfish. Tuna. Donuts. Fruit. Sweet potato puffs. Pork Chops. Steak medalions. Lamburgers.
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Hey how often do you guys buy new grates? Mine don't look so great after about 2 years. I did a lot of stuff with it this year. Venison. Linguica. Swordfish. Tuna. Donuts. Fruit. Sweet potato puffs. Pork Chops. Steak medalions. Lamburgers.
I use cast iron. They require a good scrubbing with salt and oil once a season, but are practically eternal.
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I've wanted a smokey mountain smoker for years now but they're so darned expensive!!
I've gone back and forth. I need a smoker of some kind, and I know the WSM is about as good as it gets if you're talking about spending a couple/three hundred bucks.
But, I've got a friend who swears by his (similarly-priced) electric smoker - which is electric, but that means he can cold-smoke his own bacon for 12 hours or whatever it needs with essentially no work. Remote-controlled, even! I also love making beer and drinking smoked beers, and being able to cold-smoke (~120°=ish) is ideally for smoking barley malt.