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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. Unforgiven

    Unforgiven ...eschew obfuscation...
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    It's actually a hybrid. Gas range and electric oven. I love both the range and the cast iron, and I can cook in a power outage.
     

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  2. olbriar

    olbriar  
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    The gas oven was the reason my wife wanted to move to electric years ago. That and the fact that she was caught up in the newfangled glass and the ease of cleaning. We've both been sorry ever since the purchase. I cracked the glass top when it was new using my large pressure cooker. It overlaps the large burner footprint by a couple of inches and the tech that replaced it said that was the reason it broke. So... my favorite pressure cooker has also been idle since. I don't know that the hybrid range was an option back when we bought but they bring the best of both worlds to the kitchen. My replacement range will have a gas top with a two panel grate configuration and an electric oven. I just need my glass top to have a minor hiccup and it's out of here. :)
     
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  3. Unforgiven

    Unforgiven ...eschew obfuscation...
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    My wife was able to make the homemade tomato sauce in about 15 minutes with her pressure cooker and it was delicious.

    Did I mention the ease of making homemade tomato sauce in a pressure cooker? :p
     
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  4. olbriar

    olbriar  
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    I love pressure cooking. I purchased a smaller cooker just to use with my glass top range. Flavors explode in a pressure cooker and the added high temp due to the pressure renders out the fats in meats making them incredibly tender. I still cook under pressure but on a smaller scale. Now that the kids have all left the nest, the smaller cooker works fine for most cooks for the wife and I. It's too small to do a chicken in... bummer, but it will still do chicken pieces. I always cook my beans under pressure and I far prefer a pot roast and potatoes vs oven or crock pot cook.

    My mother had a pressure fryer. She was afraid to use it but often used the skillet and lid without locking them together. I've eaten pressure fried chicken and I'm here to tell you it is stellar! Super moist tender chicken with an incredible crust and not greasy. I had hoped to snag that cooker up on her passing but I guess it was tossed. I'll have to google a pressure fryer when I go back to a gas range. I know they are dangerous so they may have been discontinued.

    Okay... I had to search. They are still made but nothing like what my mother had. It was a tall walled skillet with a locking lid and knocker. I guess there were just too many kitchen accidents for that to be popular. What I'm seeing are industrial pressure fryers.
     
    #2129 olbriar, Aug 30, 2019
    Last edited: Aug 30, 2019
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  5. olbriar

    olbriar  
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    Today I put the long cook, not wrapped, on the biggest pork butt I could find. Ten hours at 225° had it at my target temp of 195° internal temp.lots of bark and perfect to pull. I grilled up a large tin of kielbasa sausage slices, a sliced onion, and a red and green bell pepper in bbq sauce. I also fixed a pan of smoked zucchini slices. I think everyone enjoyed the meal. I ate too much but man it was good. Fresh strawberries and short cakes for dessert if we ever find room for it.
     
  6. olbriar

    olbriar  
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    I put my Jenn-Air back online today with it's first official grill use in a decade. The conversion from gas to charcoal is still a work in progress I hate to admit. Though I was able to grill some burgers over charcoal, my heat source was insufficient. The hood temp maxed out at 350°. I had plenty of coals so I sat and contemplated the problem. A gas grill lacks the draft for coals was my conclusion. I'm thinking that creating some vents and perhaps some grill grates to raise the coals a bit off of the cast iron pan I purchased for the coal bed will put me in business. I like the distance from coals to cooking surface but it needs air. My coals did not go out... they just burned really slow. Anyway, first cook was not a failure.. but a learning experience.

    Tomorrow I'm smoking some chicken breasts. They are boneless skinless so I'll rub them down with avocado oil and then toss a hot rub on them. I'll mop them with some honey, butter, and bbq sauce along the way. I may brine them first... haven't made up my mind. I have a three bean salad marinating over night to go with the chicken and a loaf of fresh Italian bread I'll warm up to complete the meal.
     
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  7. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    yep controlling air would definitely help.

    i just saw a video on a new kamodo ceramic grill coming out in spring next year. it is going to be a pellet fed grill. there is no vents per se except at the top, but there isn't any air control. the rep said that everything as far as heat goes will be controlled by a thermostat where the pellets are fed into. might have to save up for this.....it looks super cool. i bet it will be very expensive though.
     
    #2132 ocnbrze, Sep 8, 2019
    Last edited: Sep 8, 2019
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  8. olbriar

    olbriar  
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    Pellets are a great fuel source. Not as cheap as propane but far more tastier. My next smoker will be Green Mountain Jim Bowie Prime. I'd buy it now but I haven't a buyer for my present smoker. (an older Jim Bowie) It can be bought for $899 but my man will let me know if it goes on sale.
     
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  9. olbriar

    olbriar  
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    The actual burn chamber of the Jenn-Air is a stainless lining that is not vented. The outside of the grill is vented to prevent it from becoming hot. I drilled a series of holes though the interior lining which should let air pass through the outside and now the inside of the grill. I haven't looked for a grate to put my coals on but I think it will also aid in ventilation. I'll not try another cook until I acquire something to get the coals off the bottom of the cast casserole dish I put in the bottom of the grill. Wish me luck.
     
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  10. olbriar

    olbriar  
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    I've had no luck in locating some sort of grill grates for my charcoal conversion. It's not really the time of year that stores stock grill parts. It's a great time to buy a grill for they are trying to dump their inventory. There is a shop up town that is dedicated to grilling where I hope to locate something when I can get up there. In the interim, I purchased a cheap wire baking basket thing that should stand up to a few cooks. It will at least give me some indication if my mod is pipe dream or something I can grill on. The basket is designed to sit on a baking sheet and boasts of producing crispier fries when baked. I placed a piece of broken brick between the basket and my cast casserole dish. It will at least allow air flow across and from underneath the coals.
     
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  11. olbriar

    olbriar  
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    As I was mowing my cabin this weekend, I happened to remember that when I moved into the place there was an old grill there. I remember hauling it to the dump but thought I might have saved the grates. I searched underneath the old deck and sure enough, I had saved them. One large grate for the coals and two smaller heavier duty grates to cook on. I brought them home with me and they were perfect for my charcoal project. I grilled out some burgers and brats tonight and they worked well.
    I would still like to see some higher temps. It maxed out at 400°. I think a larger bed of coals would get the temps up. It will take more cooks to find the sweet spot. At least it was hot enough to grill on and my coals turned to ashes after my cook.
     
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  12. olbriar

    olbriar  
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    I smoked up a tray of shredded beef tonight for Philly steak sandwiches. Mmmmm
     
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  13. olbriar

    olbriar  
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    Tonight I smoked a bland meatloaf. Nothing but cracker crumb, an egg, and some tomato sauce. Salt and pepper was all that was used for seasoning. I made it bland because I was looking for the smoke flavor. Though it wasn't fancy with peppers and onions or mushrooms, it was pretty darn good.
     
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  14. olbriar

    olbriar  
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    Cooler weather is finally here and man some smoked meat sounds good. Baby back ribs were on sale today so I'm putting some smoke on a couple of racks tomorrow. I have to work in the morning but I'll be home in time to do the ol 3-2-1 cook on them. I'm going with a fairly spicy hot rub and will finish them with some sweet bbq sauce. I may bake some beans to go with the ribs but I'm leaning more towards a nice tossed salad. Ribs and football. Life is good!
     
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  15. dontpanicbobby

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    So grilling is an indoor sport too?
    I had no idea.
     
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  16. olbriar

    olbriar  
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    I'd suggest a George Foreman grill if you want to grill indoors. I'll be smoking my ribs on the patio. Smoking with a pellet smoker doesn't take much attention. I'll be inside watching football with my BT temp probe keeping me updated on my cook. :)
     
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  17. dontpanicbobby

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    I had one of those. No charcoal taste. Might as well cooked the burgers in a pan. Faster though.
     
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  18. olbriar

    olbriar  
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    I had one too Bobby. I do think they are superior to frying in a pan. They are engineered to wick off the natural grease of the meat. A healthier burger in the end. I have found nothing that will put a decent fake charcoal taste on meat but there are a lot of off the counter spices / rubs that will definitely enhance the burger flavor.
    I'm a fan of Montreal Steak seasoning on burgers. It doesn't take much or it will cover the natural beef flavor.
    With a dash of seasoning and some salt and pepper, the Foreman grill makes a burger that's pretty good for a product cooked indoors.
     
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  19. olbriar

    olbriar  
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    Tomorrow I'm smoking a brisket flat. I'll cook it the same way I smoke the flank steaks. First I'll rub it down with avocado oil. Then I'll season it with coarse salt and fresh ground coarse pepper. I'll smoke it at 250° until it reaches 160° then I'll wrap it in foil with some apple juice. I'll pull it when it reaches 195° - 200° and let it rest for an hour or so in a hot box. Sliced thin across the grain should make for some great sandwiches with a bit of horseradish or bbq sauce.
     
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  20. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Made some Jamaican Jerk jerky this morning. It's cooling now.
    upload_2019-10-13_11-37-24.png
     
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  21. olbriar

    olbriar  
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    My buddy makes jerky on his smoker all of the time. After seeing your pic, I think I need to do some. It's something I've never tried on the smoker. We had or perhaps still have one of those electric jerky makers with the racks that you place on top of the dryer. It's something my wife messed with and I reaped the benefit. She hasn't made any in years. What cut of beef did you use?
     
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  22. Unforgiven

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    Bottom round. Nothing fancy. :)
     
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  23. NightAngel79

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    mmmmmmmmmmmmmmmmmm
     
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  24. Steven58

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  25. NightAngel79

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