riffraff Posted October 10, 2017 Author Share Posted October 10, 2017 3 minutes ago, luckylager said: I hear ya. The deals come around a few times a year, and cast iron still kicks butt. I'll be on the pan until April or May. Love my bbq though, love it. My wife loves it too - less fat and dishes to wash. My 4yr old daughter could care less, because she doesn't really like eating, anything, ever.. but my son will be sad to see me putting the bbq away. oh and what's on tonight's menu? gravy. Link to comment
luckylager Posted October 10, 2017 Share Posted October 10, 2017 1 minute ago, riffraff said: oh and what's on tonight's menu? gravy. Yeah... Graavvvy baby. I might throw down in the shed once or twice over the winter, but maybe not. Can't leave it on the deck, the cover will get thrashed by the wind and then I got a rusty bbq.. I like being warm when I cook anyways. I'm like some sort of passionate, feel the love kinda chef Link to comment
riffraff Posted October 10, 2017 Author Share Posted October 10, 2017 (edited) . Edited October 10, 2017 by riffraff . 1 Link to comment
riffraff Posted October 10, 2017 Author Share Posted October 10, 2017 54 minutes ago, Monty said: There are several reasons I don’t use my BBQ anymore, one of them being that my BBQ is awful. I bought it 12 years ago. My wife and I did not have a lot of money at the time, so it’s a bare bones crap BBQ from Canadian Tire. I have thought about getting a stainless steal flat top grill (see pic below), as I like cooking on flat surfaces (to soak up the juices). This is why I now cook in the cast iron, both for burgers and steak. Alternatively, I have thought about getting The Big Green Egg. Just not sure I want the flat top or grill. Then, it’s also a decision that comes down to not only surface, but also propane vs. charcoal. My buddy has the green egg and loves it. Very versatile but at the same time I wouldn't describe it as an entry level charcoal BBQ. i bought my first charcoal BBQ this summer. The old school Weber 22" kettle. I use all natural wood charcoal and so far I'm thrilled with my results be it chicken,burgs, steaks even salmon patties. at 240$ it's a cheap way to try out something new as there are a few more quirks to charcoal BBQ vs gas grill. my brother has had one for a couple years and has it dialed - cooking day long slow roast pork or beef. the day I bought my kettle at Home Depot I talked to a guy that was on buying his third kettle. He told me he got almost 15 years out of the last one and he's bought ten for friends and family. the guy wasn't even wearing an orange smock! 1 Link to comment
riffraff Posted October 10, 2017 Author Share Posted October 10, 2017 @luckylager oops meant to quote @Montythere. Link to comment
luckylager Posted October 10, 2017 Share Posted October 10, 2017 2 minutes ago, riffraff said: My buddy has the green egg and loves it. Very versatile but at the same time I wouldn't describe it as an entry level charcoal BBQ. i bought my first charcoal BBQ this summer. The old school Weber 22" kettle. I use all natural wood charcoal and so far I'm thrilled with my results be it chicken,burgs, steaks even salmon patties. at 240$ it's a cheap way to try out something new as there are a few more quirks to charcoal BBQ bs gas grill. my brother has had one for a couple years and has it dialed - cooking day long slow roast pork or beef. the day I bought my kettle at Home Depot I talked to a guy that was on buying his third kettle. He told me he got almost 15 years out of the last one and he's bought ten for friends and family. the guy wasn't even wearing an orange smock! I've still got my old charcoal kettle parked in the shed. Some cheap knock-off, but it works well for long, slow cooks. Like briskets and pork shoulders/bellys. I'm getting a bit misty. At least hockey's back! Link to comment
riffraff Posted October 10, 2017 Author Share Posted October 10, 2017 8 minutes ago, luckylager said: Yeah... Graavvvy baby. I might throw down in the shed once or twice over the winter, but maybe not. Can't leave it on the deck, the cover will get thrashed by the wind and then I got a rusty bbq.. I like being warm when I cook anyways. I'm like some sort of passionate, feel the love kinda chef There is something to be said about this. That's why I love cooking at this time of year too. The fire going and a good beer glow to go with a kitchen sweat. 1 Link to comment
luckylager Posted October 10, 2017 Share Posted October 10, 2017 1 minute ago, riffraff said: There is something to be said about this. That's why I love cooking at this time of year too. The fire going and a good beer glow to go with a kitchen sweat. Hell yeah Link to comment
Shift-4 Posted October 10, 2017 Share Posted October 10, 2017 According to my daughter I am a 'white chick' because I take pictures of my food 2 Link to comment
Monty Posted October 10, 2017 Share Posted October 10, 2017 So this week is going to be crazy. It’s my daughters 1 year birthday party on Saturday, and we’ll be having 20(ish) people here. Going to be making 8-9 appetizers from scratch. So Wednesday-Saturday is going to be really busy in the kitchen. I’ll post all appetizers on Saturday. 2 Link to comment
Psylocke Posted October 10, 2017 Share Posted October 10, 2017 1 hour ago, Shift-4 said: According to my daughter I am a 'white chick' because I take pictures of my food Get Instagram. Link to comment
Shift-4 Posted October 10, 2017 Share Posted October 10, 2017 1 hour ago, Psylocke said: Get Instagram. Why? So she can hassle me there too? Link to comment
Psylocke Posted October 10, 2017 Share Posted October 10, 2017 23 minutes ago, Shift-4 said: Why? So she can hassle me there too? No, so I can 1 Link to comment
Shift-4 Posted October 10, 2017 Share Posted October 10, 2017 7 minutes ago, Psylocke said: No, so I can hahaha Like all the other women I know..........I am just good for abuse Link to comment
Monty Posted October 13, 2017 Share Posted October 13, 2017 Forgot to take picture, but ground my own meat (inside round tip and sirloin) to make burgers, along with homemade brioche buns. Money. 1 Link to comment
Monty Posted October 14, 2017 Share Posted October 14, 2017 Bacon wrapped water chestnuts, Shrimp Toast, Mini Quiche (bacon/potato), Cheese Mushroom Buttons, plus others I forgot to take pictures of: Of the foods, the Mini Quiche (with garlic aioli) and mushrooms were the best/hit. Also made a Honey Mustard dip for pretzels, which was amazing. However, that was just dip. 4 Link to comment
brilac Posted October 14, 2017 Share Posted October 14, 2017 2 hours ago, Monty said: Bacon wrapped water chestnuts, Shrimp Toast, Mini Quiche (bacon/potato), Cheese Mushroom Buttons, plus others I forgot to take pictures of: Of the foods, the Mini Quiche (with garlic aioli) and mushrooms were the best/hit. Also made a Honey Mustard dip for pretzels, which was amazing. However, that was just dip. Oh my goodness that is so divine! 1 Link to comment
Monty Posted October 16, 2017 Share Posted October 16, 2017 Update: Of the foods I made, the Shrimp Toast, while really good warm, were absolutely incredible the next day cold out of the fridge. Not sure what made it so much better, but I’d recommend making it, having half of them warm, and then testing the rest the following day. Absolutely terrific. All the foods were great, though. I’ve made the bacon wrapped water chestnuts before, and they are always a hit. Oh yeah, and made Horchata again. Link to comment
luckylager Posted October 21, 2017 Share Posted October 21, 2017 Chicken Parmigiana Simple pasta - Basil, italien parsley, shallots, garlic, sea salt, olive oil, white wine reduction. Garnish with olive oil and parmesaen. I use x broad egg noodles because chicken parm's heavy. Caesar salad. Shoulda taken a pick of the plate all garnished n pretty. I'd eat it again, right now 4 Link to comment
riffraff Posted October 21, 2017 Author Share Posted October 21, 2017 16 hours ago, luckylager said: Chicken Parmigiana Simple pasta - Basil, italien parsley, shallots, garlic, sea salt, olive oil, white wine reduction. Garnish with olive oil and parmesaen. I use x broad egg noodles because chicken parm's heavy. Caesar salad. Shoulda taken a pick of the plate all garnished n pretty. I'd eat it again, right now Pretty sure I could damage most of that tray and bowl. Link to comment
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