TAC Central => Hobbies => Topic started by: roadking77 on May 19, 2021, 05:07:20 PM
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I figured a separate thread from the generic 'food' is in order here. I think there was a grilling thread before. Anyway, lets see your grilles. Being that the 'season' is upon us. Actually I grill all year round, rain, sun, snow, cold, hot, doesnt matter.
I have what I call a cheapy home center gas grill that I hardly use anymore and a weber charcoal that I use all of the time. The Weber, which I got for fathers day at least 10years ago, is starting to come apart, I have replaced the grills a couple of times and now the dampers are gone. I would like to get a green egg, just cant justify the expense. I have eyed up the egg knock offs at tractor supply and they look pretty nice just not ceramic lined. Anyone have experience with these type of things?
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(https://live.staticflickr.com/4363/36416190956_9f6dbb4e6e_k.jpg) (https://flic.kr/p/XtYuRj)2017-08-09_09-03-18 (https://flic.kr/p/XtYuRj) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
Heres my 'grilling station' as of a couple of years ago. I have a reno planned as soon as I get a couple of hours of nothing better to do.
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I can smell he ribs from here! I am planning on grilling some ribs this weekend.
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Here is mine, I've already gone through two jars of propane... yes I'm lazy and use propane lol
(https://live.staticflickr.com/65535/51191023492_18407dd520_k.jpg) (https://flic.kr/p/2kZznPj)
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Yesterday we grilled pizza... my daughter made the dough from scratch and helped with the grilling. sorry no pics but it was gooood.
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Jack I love pizza and have tried homemade, have never grilled one, would like to try that one of these days. Your settup actually inspired my renovation. I am going to take the plastic table out and put in a real counter with a wall in front similar to what you have. I have a piece of stainless that is the perfect size for the top I am planning on using. Most of our 'yard' projects in the front of the house are caught up so I may be able to get to this pretty soon.
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Last year I had a tarp over the grill station but it did not survive the winter, need to replace it with something nice (I had a $5 one from harbor fright).
As far as grilling pizza - we have been doing it for a while now and the trick is to supper heat the grill, place the dough without toppings on the grill for a minute or so flip and load up with toppings.
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No Grille station for us, just a spot on the deck. We use propane because its fast and easy, my purest friends all say it should only be charcoal. Since we grille twelve months a year it would be nice to have a canopy of some kind. Honestly my wife does most of it since my culinary skills are not very good. I am a big fan of anything cooked on a grille or smoker.
(https://live.staticflickr.com/65535/51192785504_2d5b70bebd_k.jpg) (https://flic.kr/p/2kZJpAQ)IMG_8143 (https://flic.kr/p/2kZJpAQ) by Lawrence Alexander (https://www.flickr.com/photos/188552644@N06/), on Flickr
One of my son-in-laws has made smoking a full time hobby and is very good at it.
(https://live.staticflickr.com/65535/51192793929_780624fb05_k.jpg) (https://flic.kr/p/2kZJs76)IMG_5142 (https://flic.kr/p/2kZJs76) by Lawrence Alexander (https://www.flickr.com/photos/188552644@N06/), on Flickr
(https://live.staticflickr.com/65535/51191313482_eea66a063d.jpg) (https://flic.kr/p/2kZAS29)IMG_8142 (https://flic.kr/p/2kZAS29) by Lawrence Alexander (https://www.flickr.com/photos/188552644@N06/), on Flickr
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Nice looking grill Larry, nice spread of food too!
Nothing wrong with propane (ask Hank Hill!), I like the quickness of it, fire up the grill, 5 minutes youre ready to cook. But I have found lately that I gravitate towards charcoal. I have a couple of different types depending on what Im cooking.
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I have a weber spirit I think it's called that I think is 15 years old. One of their smallest propane units. I've replaced the guts at least twice (due to rust, and I like to keep it clean and working right). I grill year around too ( in Missouri). I have a good sized deck and about half of it is covered and screened in, I rarely bring it in the screened in part but I can if its pouring down rain.
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My grilling station is where my grill rolls when I open the garage door...
Ribs tonight (a Kerry recipe that I adapted and love).
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That looks tasty unlike the stuff we get from Costco... actually the Costco ribs are not bad, the trick is to grill them over low heat for a long time but I end up burning them.
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I actually put on my dry rub, and wrap in tin foil and put in the oven 300 for 2-2 1/2 hours and then 350 for an hour, then onto the grill, low heat and BBQ sauce.
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Looks good Luke, making me hungry. I did a full turkey breast Saturday. Slow cook, low heat for several hours. Only seasoning was salt and pepper and I kept throwing on wet hickory chips. Came out with a really nice smoky flavor. Turkey dinner for Sat night, with turkey sandwiches for lunch this week :grin:
Im ready for ribs again, but this weekend coming up is my wifes birthday and we have decided to break the bank and get some steamed crabs.
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You doing the steaming?
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Nah, too much trouble. Although live crabs are about 1/4 the cost at the right place. Years ago Ches Bay crabs were the working mans food. Bushel prices were cheap. Had several friends (my dad hated seafood and anything associated with it) whose dads would go crabbing, bring home a couple bushels, steam a few dozen in the late afternoon while putting down a couple of blue ribbons, give the rest of the crabs to the neighbors. NOW, they are a for the rich and famous :shock: A dozen no. 1's can easily hit over $100!! Its been at least 2 years maybe longer since we have sat down and had some. Before the virus we would get out a couple of times a year to our favorite place for all you can eat which is usually in the $50 a person range, which is about the standard. I told my wife last week that I we should get them for her Bday, of course she didnt complain.
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I picked up some snow and king crab legs last year and did a carb boil. It was messy but tasty!
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I will get snow crab legs every once in awhile at the market, they steam up pretty easy. They are 100% different than a bay blue crab. The snow crab meat is sweet like lobsta', the blue crab gets its flavor from the 'old bay'.
Crab legs get dipped in butter, no 'self respecting Marylander would ever dip a blue crab in butter', LOL.
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Best way to grill corn... it was a big hit, the chicken not so much.
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I love corn on the grill, that chicken looks great!
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I'll have to grab a picture after we paint our back deck, but that's where my grilling station is. I use propane as well but I have a trick and never have to take my tank anywhere to fill up. I plumbed mine directly to the propane tank that feeds our house. :cool: :lol:
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I'll have to grab a picture after we paint our back deck, but that's where my grilling station is. I use propane as well but I have a trick and never have to take my tank anywhere to fill up. I plumbed mine directly to the propane tank that feeds our house. :cool: :lol:
Some of us live in an area that does not require a whole house gas tank :P
But that gives me an idea, I wonder if NG can also be used!
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Yes we use natural gas for bbq's. The only difference is the size of the orifice.
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Yes, that's right. Make sure you have the right one or you will have a huge fireball when you start it up for the first time!
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Def can hook up NG to your grill, but like was mentioned make sure the orifice is the right one. I built a pool house a couple of years ago and they put in a permanent hook up off of the gas tank as well. Def makes it nice that way. I have propane but just a small tank and not worth the effort.
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I have had NG grill hooked up to the House supply forever and BBQ year round here in Canada, it's nice to not worry about running out of Propane and having to get bottles filled, heats up fast, and cooks fast even in the Winter with a foot of snow on the ground and -20 temps.
I got a Weber Classic 22" round charcoal grill for Fathers day 2 yrs ago and now remember how Steak is so much better tasting when cooked over Hardwood lump Charcoal, but it is allot more work than Propane or N.G.
I wanted a smoker so I picked up a Treager wood pellet grill this Spring. So far I've done Brisket, Chicken, Ribs, Steak and Hamburgers on it at least once, all came out very juicy/tender and tasty. It is a little slower than the NG grill when doing things you want fast.(Steak, Hamburgers, Chicken) especially in the Winter, but it is very easy to operate and I may get rid of the NG grill anyway. I will then be locked into buying wood pellet and possibly running out of them at the wrong time?
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To switch to natural gas you just have to drill the orifice out a little larger. Natural gas burns cooler than propane. Download a drill size chart and get a small drill set if you don't already have one. Start opening up the orifice a bit at a time and test. You can just open it up until you have the heat range you desire. If you go too far it isn't the end of the world but it could get hot enough to cause safety issues if you happen to leave the grill on high and go on vacation or something. I drilled mine out a little too far and it will get past 700 deg on high if I leave it there.
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Thanks for the conversion recommending, my kitchen and range hookup is few feet away, I'll make the conversion so I'm not paying $18 every few weeks for propane.
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Weber kettle here for us too.
I use lump hardwood and a chimney>>> takes about 1 bear to be ready to cook
Earlier in the week we had steaks and street corn on the grill
Take shucked corn and roast right on the grill.
Then slather with mayo and a hard Mexican cheese that crumbly like Parmesan or Romano.
I have a dedicated smoker but lately I have just arranged the fire in the Weber to do the job
JT
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I wanted to get a smoker, but I have had success with the weber. I keep the heat low, and plenty of wet wood chips off to the side. This way is probably a lot more work as you have to keep up with it, but on a lazy sunday afternoon its not too bad.
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(https://live.staticflickr.com/65535/51237931156_5d4210015c_k.jpg) (https://flic.kr/p/2m4HMQ9)2021-06-10_09-01-36 (https://flic.kr/p/2m4HMQ9) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
(https://live.staticflickr.com/65535/51238134658_3fbf2611d6_k.jpg) (https://flic.kr/p/2m4JQjN)2021-06-10_09-01-53 (https://flic.kr/p/2m4JQjN) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
(https://live.staticflickr.com/65535/51238988685_508442abab_k.jpg) (https://flic.kr/p/2m4Pdcp)2021-06-10_09-02-02 (https://flic.kr/p/2m4Pdcp) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
Just to keep things going. I like to peel the husk back on the corn once its finished, rotate a few minutes for a bit of char.
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That looks good, I also grilled last night (sausages and corn). But apparently its best to peel the husk from the beginning!
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Hi Jack, those latest grill pics were from a couple of weeks ago. I have been sick for the last week, dont feel like eating let alone sitting in the 100deg heat in front of the grill. But, I will be back there soon :grin:
When I do my corn, I pull the green husk back gently, pull all of the 'hair' off and clean the corn good, pull the green husk back up and let them soak in water for at least an hour. Then I put them on the grill for about 20 -25 minutes turning about every 5 minutes. Once theyre done, peal the green husk back and grill for another 5 minutes turning frequently to put a little bit of char on them. Butter and a liberal dose of old bay seasoning, YUM YUM!!
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Hopefully you're feeling better Kerry, I agree not fun to grill when it's 90+ outside and I'll try your method tomorrow (grilling again).
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I'm technically, sorta, kinda, maybe, suppose to be on a diet and I have an 8" beard. I just trimmed the beard to 3" and am on my way to Stop and Shop for meat and BBQ sauce. Thanks a lot guys! :lol:
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I’m with the guys on the gas grills. Charcoal/smoking tastes great but gas is 10x easier. Since Covid, both me and my wife started working from home. Our cooking/grilling skills have increased a decent amount. Never thought I’d see the day but my wife is even turning on the grill as of recent and cooking on there.
Last year we purchased a Weber natural gas grill and paid someone I know who is a plumber to install the proper gas valve and adapter next to my meter outside. As much as I’d love to do some DIY there, it was more logical for me to pay someone I know to get it done fast. Once we got that done, I try to grill outside as much as possible to avoid cooking inside.
Low and slow is the way to go!
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Here's my grilling setup. Everything needs a good power washing and general cleanup. I took this picture right before I made a grilled pizza. I'm not sure where I read it on here, but someone gave the tip to cook one side then flip it and add the toppings. That worked perfectly!! It cooks really quickly and gives a really crispy crust. Recommended to anyone who hasn't tried it yet. I cooked mine around 400* for 2 mins, then flipped it, added the toppings and cooked for maybe another 5 mins. Put the dough right on the grill with no foil or anything.
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Thats great, I think it was both Kerry and I as thats how I grilled pizza. I've also used a pizza stone but that took a long time to heat up and cook the pizza.
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Are you guys talking frozen pizzas or are you making everything?
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Fresh from scratch including the dough.
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We buy the dough, but everything else is scratch made. I should have taken a picture.
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Not me this time, :grin:, never grilled a pizza (Ok maybe one or two with my brother at the campground during bike week, but that was a red baron special). I have been wanting to though. I tried making pizza dough. It came out ok, but just not the same as the pizza shop. I have been toying with the idea of building an outdoor pizza oven just need some more spare time!
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Jack, I have made many, many pizzas from scratch. I, like Kerry am trying to find the perfect crust. I even read and tried adding beer as the fermentation taste is what I'm told is key. But basically just flower, water or milk( I have to use almond milk as my daughteris a allergic), yeast, butter substitute or oil, garlic powder, onion powder l, oregano and maybe rosemary and thyme.
Do you have a tasty recipe for crust and or bread/cheese sticks?
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To be completely honest my wife is the one that makes the dough and she is good at it. But she has been baking and cooking all of her adult life. The dough never looks good especially during move it from the counter to the grill, thats why I grill one side flip and load up with toppings.
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No pics but I've grilled twice this week already and everyone is saying that "I'm improving" I thought I was good already LOL. Anyways I've done burgers and this time I got the grill supper hot and only flipped the burgers twice. The burgers were very juicy (little pink) but with a nice char on the outside.
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Nice! I did chicken wings last night. Not to toot my horn, and I am no Steve Raichlin but I do ok for myself on the grill. My son is the forever skeptic which is just his nature. He always puts down my cooking whether indoors or out (I do about 90% of the cooking in our house, no offense to my wife but a cook she's not). When I said I was going to cook wings he opted for a piece of fish that he cooked himself. THEN, he told me as I was cooking the wings, "leave a couple plain, I dont like all that bbq junk you put on them", so thats what I did. THEN, as he came out and looked at the wings on the grill exclaimed "Those with the BBQ look really good, put some sauce on a couple for me"!! Long story shortened, there were no leftovers!
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Jack, I have made many, many pizzas from scratch. I, like Kerry am trying to find the perfect crust. I even read and tried adding beer as the fermentation taste is what I'm told is key. But basically just flower, water or milk( I have to use almond milk as my daughteris a allergic), yeast, butter substitute or oil, garlic powder, onion powder l, oregano and maybe rosemary and thyme.
Do you have a tasty recipe for crust and or bread/cheese sticks?
I have a cheat for pizza dough on a BBQ while camping, use Pita bread for the crust. Then just put everything on top and cover with a larger frying pan to heat cook the toppings and melt the cheese. Great camping pizza no fuss.
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This ones for you Luke :grin:
Both were cooked for several hours dry rub. Then I put the wet bbq sauce on rack and let it cook for another 15 min or so on each side. My son only likes the dry rub so only one of them has the sauce.
Also started the 'addition' to my grilling station. Not quite finished yet so no pics.
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Thanks Kerry!
Some shrimp on the barbie here. It was disappearing quick!
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You have stop posting these mouth watering pictures, it’s making me jealous and hungry!
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Not much grilling with all of the rain (it has been raining almost daily in the northeast), but managed to grill eggplant kabobs... One of my favorite grilling veg with hamburger meat.
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Everything looks great Jack, My wife loves eggplant. Me on the other hand, I dont eat veggies.
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Actually for whatever reason the grilled tomatoes and peppers were really good maybe because I let them cook nice and slow for a long time. I've also grilled peppers to have with sausages, grilled just tastes that much better.
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My mouth's watering. That does look good.
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(https://live.staticflickr.com/65535/51323859532_67d0da7f8d_c.jpg) (https://flic.kr/p/2mcjckS)2021-07-20_09-38-00 (https://flic.kr/p/2mcjckS) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
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Almost finished my addition to my grilling station. I had a folding plastic table that I was using but it needed replaced. Built this 'bar' like area. Has a high shelf on the grilling side for a work surface, and a mid shelf just because. I have a piece of stainless that I am going to put on the top, but I need to get it bent first.
Also, got a new grill. I have been looking at the kamodo style for awhile. Green egg is beyond my pay grade so I figure next best thing. This was on sale at TSC for $249 which is about the same or less than a decent gas grill. Havent used it yet but looking forward to it.
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Looking good Kerry, I always wanted those egg style grills but could not justify the cost. Please let us know how your works out.
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I felt the same Jack, and my 20 year old weber works just fine. In fact I had to order new vent fins for the bottom that rusted out and they came the same day I put the new grill together. Im like a kid looking at a toy in the store everytime I go to TSC. I always check out the grills. I made up my mind that it was going to be my fathers day gift. We were there for something and I finally built up the nerve to get one and they had none in stock :sad:
Last week we stopped at another one and lo and behold they had one inside in the box. Price was $299. I thought about it for a few minutes but decided to pass. THEN as we left I saw one on the sidewalk with a clearance price of $249 and that sealed the deal. Went back in and bought it. By reading the directions it cooks a little different than the weber but I am looking forward to get it smoking.
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(https://live.staticflickr.com/65535/51333281994_120feefb46_c.jpg) (https://flic.kr/p/2md9uj7)2021-07-24_04-20-28 (https://flic.kr/p/2md9uj7) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
Picked this up over the weekend. Not sure if any of you guys are using a chimney starter. I always thought they were just a gimmick and I have a pretty good system for lighting my grill. But I have to say, after using this thing its pretty awesome. Cut the go to time on the grill in half. From the time I lit to the coals in the grill and ready to cook was 20 min. top.
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Those are good but I'm curious to know your old system. I use to use small sticks and build the coals over them, works pretty good but you have to move the coals around and contain the fire.
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I pile the charcoals in a cone pretty tight, taking my time to stack them just right. Douse with fluid and light. I leave the vents wide open, and the grill uncovered. After about 10 minutes or so the fire goes out, I put the top on the grill so it will create a draft. After 30 minutes or so the coals are glowing, I take my tongs (I have an old pair I use just for charcoal) and smash the pile flat and spread them out to cook. Always works good, but with the 'chimney starter' I dont need to use the fluid and the coals were ready in about 15-20 minutes.
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Tried my first pizza on the grill, :sad: :sad: Epic Fail! Grill was too hot, I put the crust on for 8 minutes, top looked good, bottom almost but not quite burnt. Took it off, added sauce and toppings, cooked for another 6 or so, bottom finished the burnt process, top almost cooked. It tasted fine but overcooked. I think I know better next time. It did taste pretty good for what it was. I also put another crust on whilst the first one was getting the toppings. It was on for 8 solid minutes by timer and burnt to a crisp. I frisbied that one into the woods for the animals to eat.
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Lol! The Frisbee into woods has me rolling!
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You know what they say Kerry practice makes perfect, have fun practicing.
I think it was on Monday I grilled pizza as well, it was not pretty but good. Dough is the key, my wife makes it from scratch and very thin, so cooking time is reduced. We also made buffalo chicken pizza but we precooked the chicken otherwise the dough would have burned before the chicken cooking through.
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I would love to know how to make a good pizza dough. I tried several recipes but just doesnt seem the same. I use canned dough now and its not too bad, just not quite the real thing.
The kamodo gets extremely hot fast if your not carefull. There is also an option 'smoker plate' that goes below the grill and directs the heat up around the sides and back to the top of the food. I ordered one of these a week and half ago and still waiting. Hope this may make a difference.
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You can also try the pizza stones, one of the kids got me one for Christmas and I've only used it once because it needs to get very hot and I just don't have the patients. It might work well in the kamodo.
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Thats how I cooked mine Jack. I got a pizza stone many years ago and use it quite often. Wasnt sure about using it on the grill, but I did anyway. I also ordered a new one from Char griller with the heat deflector. I suppose I will get them someday.
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Kerry, some supermarkets sell ready fresh made dough that people use to make bread, you might find good dough and try again. Pizza and the dough should cook quickly especially if it's thin.
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Ya, I have been trying for years to perfect pizza dough with no luck. It just too thick and just not the right flavor. I have heard of folks using beer to get the hops flavor. Gotta try that next.
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Our store has pre cooked doughs add the topping and throw in the oven. They arent too bad. Last couple of times I got pizza dough in a cardboard tube, kinda like the crescent roll thing. Pop the can and it springs open with a roll of dough. Its actually not that bad.
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(https://live.staticflickr.com/65535/51444563359_0ea073a07f_z.jpg) (https://flic.kr/p/2mnYQok)2021-09-10_05-29-48 (https://flic.kr/p/2mnYQok) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
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My latest attempt at grilled pizza. Came out really good. Half cheese, half mushroom, and half pep's and half sausage.
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Oh wow! Those look amazing! I can taste them from here!
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Nice job, they look very good.
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My mouth is watering, they look delicious!
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Managed to squeeze one more before putting everything away for the season, nothing special but still good.
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Nice! I stand outside, but under a roof, at my grillin' and chillin' area and can I grill all winter. But it ain't winter here like it is up there with y'all. The teens are usually as cold as it gets. And this year, I have one of those patio heater things that I bought used/nonworking. Cleaned the burner/thermocouple and now it works great, so in the cold weather, I can stand by that while the grill does its thing.
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Looks good Jack, but why stop for the cold, that just means you stand closer to the grill :grin:
Just so happens at this very moment my wife and son are at the butcher shop getting steaks for the grill tonight. Today is my sons 30th birthday. We took him to dinner last night and will be grilling a steak tonight.
After a few months of steady use I have to say I love my egg cooker. Heats up pretty quick and holds the heat. Close the vents when finished and the fire goes right out to the point that any leftover charcoal can be reused. The good and the bad is that I only use lump hardwood now. I like it fine but a bit harder to find than the kingsford briquettes. I am a bit ashamed to say I have not grilled out in at least the last month, no real excuse why. Next weekend will be Turkey! :grin: :grin:
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up to 46* outside and I am grilling burgers as we speak.
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What is considered cold is all relative. My wife pretty much grilles year round except if it’s real windy. Years ago I remember watching an episode of ice road truckers. The road was shut down for several hours due to an accident. It was -15 Fahrenheit, some of the truckers broke out their grilles and cooked some kind of meat while they were waiting. They weren’t wearing hats or gloves, but they did eat fast before it cooled down.
It’s 48 and sunny in northern Illinois today, can’t complain for mid November.
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I dont have any problem grilling in cold weather. Some great memories I have with my 2 brothers tailgating before the football game, grilling and knocking back a couple of cold ones finishing up with a fat cigar, all in sub freezing temps.
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The cold doesn't bother me but I don't want to deal with shoveling snow to get to the grill. But hopefully we don't get snow until January... which reminds me I got to get my snowblower going.
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My 10 year old grill finally died (thanks to my daughter - story for another day), so I thought I was replacing it in kind but ended up with a smaller grill. I guess a 5 burner grill by the same manufacturer is now smaller. Anyways I (actually my wife) decided it was a good idea for me to grill on the hotest day of the year... anyways I waited until 7pm and it wasn't as bad as I thought it was going to be.
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Its a Turkish dish and my wife found this salad dish that uses roasted peppers. The main dish is hamburger meat and Italian eggplant that is first cooked on the grill and finished in a pan with butter and other spices. I did not care for the salad but the eggplant and meat combo was great.
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That looks like a great dinner!!! I love to grill- hot, cold, any weather.
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Looks good Jack.
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A month or so ago I got this but just managed to assembly today. Still don't know where all of the extra items go and don't know how to use this thing.
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The manual is extremely poor but I guess one isn't really required. I would like to know where the fire starter goes?
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I don't even know what that is...
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It's a Kamado ceramic grill/smoker. Very heavy as it has a ceramic fire box within the ceramic outer shell.
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Jack, Jack, Jack. That thing is AWESOME! It looks like the one piece is an auxillery tray? Does it need an extra stand? The other thing looks like a pizza stone to me. But it could be a smoker plate? I have both but the smoker plate is notched to let the smoke through. I have no idea how those electric starters work. I use a chimney starter and its fast and effective. Yours is a lot better than mine as its ceramic lined. My similar grille just has an air chamber and is not lined but still works good. It will be a lot different than you gas and you will learn to love it. They hold heat extremely well and getting that regulated to cooking is the hard part but not rocket science. I mostly only use lump charcoal as opposed to the briquettes. One thing nice when you are finished cooking you can close off both vents, the fire will go out and you can scoop the coals out and reuse them for the next cookout.
Now lets see some food on there :D
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We left the propane grill we had in NY when we moved, and I wanted to get a pellet grill for a while. So it was a great time to do it. I've been experimenting with different meats to smoke, and it does a fantastic job. If you have an opportunity to pick one up I highly recommend it. It couldn't be easier to use, and will smoke the meats at around 175-225 degrees, and will maintain what temp you put it at. Or you can crank it up and it will get up to around 500 degrees for a quick meal. I went with a Pit Boss that was on clearance at Lowe's.
(https://live.staticflickr.com/65535/52387406932_55e3baab7f_b.jpg)
First attempt was pork ribs. I used a Traeger recipe, but opted to leave out the BBQ sauce since my boys don't like BBQ sauce. They didn't like it anyway :shock: They are 7 and 3 so I can't hold it against them haha.
(https://live.staticflickr.com/65535/52388330081_a81c599590_b.jpg)
Next was some BBQ chicken.
(https://live.staticflickr.com/65535/52387406822_f611f83ff9_b.jpg)
Then I switched to Hickory pellets and this time was a chuck roast. This was my favorite. It turned out just like a brisket. Tons of flavor and so tender. 8)
(https://live.staticflickr.com/65535/52388329931_a544f1cd30_b.jpg)
Then this past Sunday, I wanted to try the pork ribs again with BBQ sauce this time. Way better, but I should have let it cook for another hour or so. Most of it was fall of the bone, but some could have been slightly more tender. Still really good, but I think we'll be doing the chuck roast again. It was a big win for everyone in the house.
(https://live.staticflickr.com/65535/52388578163_f3a6711c86_b.jpg)
Happy Grilling!!
Ryan
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My mouth is watering, looks delicious!
I also like that it will maintain the temperture.
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Its been too long since I have cooked out, I think just once in the last month :shock: Might have to get something going for this weekend after seeing this!
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Kerry, I've only cooked out once this entire summer... Haven't been home most weekends killing myself to live.
Ryan, that looks as good as the best brisket I've ever had in TX.
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It's almost December and I put away the patio furniture, etc. The sad part is that I only cooked out twice this year and never used that kamado grill.
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Shame you havent used the new grill yet. I did dinner on the grill Sat night, and once last week. I too have not been out there as often as usual.
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(https://live.staticflickr.com/65535/52934677943_a4d75d989c_c.jpg) (https://flic.kr/p/2oDE4x6)2023-05-29_07-27-10 (https://flic.kr/p/2oDE4x6) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
Its that time again.
Hope everyone has a safe Holiday.
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Looking good (and tasty) :grin: I'm doing chicken and ribeyes today. My wife and I aren't really big on steak, but I bought half a steer from my brother and we now have a freezer full of all kinds of cuts of meat. So I started thawing ribeyes yesterday and I am going to be burning charcoal after while. I was bushhogging right beside our house yesterday and saw this- but decided not to throw it on the grill- yet :lol:
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Not on the grill, but our first crab feast of the year. Picked up a half bushel of the bays finest :grin:
(https://live.staticflickr.com/65535/52967830500_de23117502_c.jpg) (https://flic.kr/p/2oGzYCU)2023-06-11_06-22-40 (https://flic.kr/p/2oGzYCU) by Kerry Grubb (https://www.flickr.com/photos/156399515@N07/), on Flickr
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Jack, Jack, Jack. That thing is AWESOME! It looks like the one piece is an auxillery tray? Does it need an extra stand? The other thing looks like a pizza stone to me. But it could be a smoker plate? I have both but the smoker plate is notched to let the smoke through. I have no idea how those electric starters work. I use a chimney starter and its fast and effective. Yours is a lot better than mine as its ceramic lined. My similar grille just has an air chamber and is not lined but still works good. It will be a lot different than you gas and you will learn to love it. They hold heat extremely well and getting that regulated to cooking is the hard part but not rocket science. I mostly only use lump charcoal as opposed to the briquettes. One thing nice when you are finished cooking you can close off both vents, the fire will go out and you can scoop the coals out and reuse them for the next cookout.
Now lets see some food on there :D
I'm happy to report that my son finally used the grill on mother's day. He was going to use it again on father's day but but it was getting late and he ended up using the propane grill.
Kerry, you are right that thing is great especially with different hard wood types.
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Grilling’ season is in full swing.
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Man, those crabs look awesome! All tye food is making me hungry at 8 am.
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I havent been grilling as much as of late. There really is no grilling season at my house as it goes on all year long. My wife is a picky eater, by that I mean she just picks a little at this and that. She hardly every eats a whole meal. So, if I want to eat I have to cook. Most of the time I dont feel like a big dinner so I just fix something small to hold me over until the next day. I was going to treat myself to a filet and crab cake for fathers day, the filets in my store usually go for $25 a lb. A nice cut will set me back $20 or so. Not cheap but still less than going out to a rest. I had a couple in the cart and found an entire tenderloin that ended up being $9 lb. I put the $20 filet back and bought it by bulk. It was rather expensive, around $65 but I got 8 good size filets and 4 smaller filets and 3 meals worth of filet tips out of it. All in all it was a pretty good deal. Now I have filets ready to go for a few months :-D :-D
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That's how I do it. At Christmas time I buy a tenderloin and only cook half of it. I cut the rest into filets and freez them for summer or whenever I feel like grilling. There are usually some great deals on tenderloin around the holidays and if you get the big full tenderloin and trim it yourself you can also get shiskabob meet (ya, I butchered that spelling).
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(ya, I butchered that spelling).
Lol, pun intended?