"Tonights Supper on the grill"

[JonB]

While I did some grillin this weekend, I didn't taken any photos.

These photos are from last October shortly after I bought the Grill used. It's a 20+ year old smoker-grill that was made in Ian's neck of the woods. Funny Story, I bought one just like it in the early 1990s, Brand new, it didn't have the side fire box, the store didn't have them at that time, I didn't even know the side fire box style even existed. A few years later, when I first seen one with a side firebox, I knew I wanted one. But I did like the one I had, so I just kept using it. Well 25 years of use and sitting outside year round in MN, it started showing it's age/use.

Last October, I spotted this side firebox grill on craigslist (same brand). The seller told me he used it a few times, but liked the traditional Weber grill much better. He said the grill has been sittin in the Barn for about 2 decades not getting any use and decided to get rid of it, as it was time to clean out the barn. I spent more on Gas (120 mile round trip) then I did on the grill...The porcelain coated grates looked like new.

 

[fiver]

I'm not much on running a BBQ.
I have the in-laws old one and went through it 1-2 summers back fixing everything up.
I don't think it's been turned on since I did the repairs and checked everything out on it.

even when we use the smoker out front we usually partially cook the meat first or put a sear on the outside, then run it through the smoker to add the flavor and do the final 'up to temp' and rest on a much lower setting.
usually I drag out the old takes forever and burns up too much wood aluminum box smoker for the fish.
it seems to leak heat and smoke fast enough to make/allow the fish take the brine solution better.

 

[JonB]

SNIP...
even when we use the smoker out front we usually partially cook the meat first or put a sear on the outside, then run it through the smoker to add the flavor and do the final 'up to temp' and rest on a much lower setting.

It's funny you mention that. I grill year round. My Winter grill'n mostly goes like this... I sear the meat inside on a cast Iron pan(if it is to be seared), then into the smoker for 10 to 20 minutes of smoke, then back inside and finish in the oven. No since spending too much time sitting in front of the smoker when it is -5º F and windy.

 

[Pistolero]

OK, here is dinner tonight. Just finished the homemade strawberry shortcake dessert. My wife picked
the strawberries at a local farm Saturday, and baked the shortcake yesterday.

Here are the KC strips on the grill.



And the final product, ready to dive in. Cornbread warm from the oven, home made coleslaw, and
BBQ beans from the best place in town. Once they started offering theirs in the grocery store, we
quit making our own, just can't match them. Grilled veggies on the side, too.



No pic of the strawberry shortcake, I was too busy eating it.

Bill

 

[fiver]

those beans look like the kind i would use as a steak topping.

yeah no grilling when the BBQ is covered in snow and ice.
covered means you might be able to make out the outline in the snow pile and the dogs are climbing up one side and sliding down over the top of the BBQ.

'luckily' I built in a spot for the smoker on the front porch [and oddly a place for a fridge too right by the plug I installed] it's right uotside the kitchen window and it beeps when it shuts off.
so it's a set it and listen affair from inside.

 

[Ian]

Good looking chow, Bill. It's easy to spot an engineer's cooking, the grill marks are precise from the exact 30⁰ angle used to flip them

 

[Pistolero]

I save 1/3 of the steak, some coleslaw, some beans and some strawberries and a slice of
shortcake and some whipped cream for lunch tomorrow.

I like the nice grill marks. A bit of OCD on some things, but I am actually not that way.

Bill

 

[Intheshop]

My diet is limited to.... near zero salt and saturated fats.

Having "veggie" hot dogs tonight.....woohoo.

But,I'm gonna grill them sucka's....and the real intention is to see how much,"stuff" I can pile on it to completely erase any flavor these masterpieces may have come with? So there.

 

[Hawk]

A few slices of fresh Jalapenos would help.

 

[fiver]

had an angry whopper for dinner tonight.
it wasn't so bad until I got to the pile of 93 slices of jalapeno's in the middle.
I like hot peppers [scotch bonnet are my favorite, and I use ghost pepper hot sauce pretty frequently] but not jalapeno's so much, and a mouthful all at once doesn't make me all that much happier.
the boy looked at me and said 'well now you know why the call it the angry whopper', which had me choking and laughing at the same time because he doesn't have a sense of humor.

 

[Pistolero]

I like reasonably hot Mexican food, but I don't like just dumping hot peppers on everything.
Not my style. My brother thinks Tabasco is ketchup, or almost. He really goes for the
hot stuff.

Bill

 

[Intheshop]

Well,I learned a trick.... take whatever it is you're trying to "kill",in this case a veggie dog,and throw it in a baggie with some freshly diced up onion. Let it vegetate for awhile,overnight wouldn't be out of the question. Then burn it on the grill.

But Tobasco did get the nod as well. Had German,we call it the Hosenfeffer mustard..... it's this special mustard we found at a market years ago at a bow shoot. Can't ever remember the name but know it by sight.....hence the stupid nick name.

So fresh onion hits the tongue first,then the mustard carries it out your nose,and the finish is Tobasco. It was OK. Wouldn't serve it to anyone weighing over 98 lbs though,bwahaha.

 

[smokeywolf]

Intheshop, I was on a vegetarian diet for a few months some years back and one of my favorite meals was a giant russet potato baked and topped with fat free sour cream and homemade salsa.

 

[Ian]

Tabasco is what we used in the college mess hall to make food edible.

 

[Intheshop]

We're headed to Nags Head in a month or so....

Wifey is feeling benevolent or some chit? Meaning, she spends her money on a house and invites all the family to come hang out.

Sooooo,being as she's a rambling wreck up in a kitchen,give you two guesses who's on watch?

Daily trips to the docks,where as fresh as it gets "seafood" is being delivered ain't exactly hurting my feelings. Yeah,we had some turd'ish veggie nonsense last night but.... that was then,this is now.

Chicken breast,hammered out flat.... wrapped around some crab meat,grilled, is on the menu tonight.

Do a googlefoo for,the oldest houses in Wilmington NC.... then it's a short walk to some fancy a$$ restaurants..... look at their menus. Grouper and crab....

 

[Hawk]

We were at the square in Georgetown last fall. They have a store that sells sauces and stuff like that.
They had a bowl full of scoops chips to taste sauses with.
I like hot stuff.
My BIL dumps a bunch of sause on a chip and gives it to me. Dont remember what it was, but pretty good stuff.
I try the one next to that bottle, without looking at the label. Yep, Carolina Reaper.
My whole face was numb for three hours!
I still like hot stuff, but always look at the bottle.

 

[Pistolero]

Lived on the Lynnhaven inlet off of Chesapeake Bay in the late 50s. My brother and I would
bring home a bucket of blue crabs that we caught and Mom made dinner. My first time at
being the family food provider at about 3rd grade level. Very cool feeling and great crabs.
So, why mess with the chicken breasts? I'd love to have just the crabs, straight up.

Bill

 

[Intheshop]

Pistolero,folks(men mostly) don't like to practice...... jump right in,hold my beer,I'll show you mentality.

The chicken wrap is nothing new. In this case it was about grilling practice using,probably my fav innards. AND practice for our trip down to Kitty Hawk. Grouper and crab till it's running out of my ears,haha.

 

[uncle jimbo]

Getting ready to put some pork ribs on the smoker. Ribs and coleslaw for dinner today.

 

[JonB]

Yesterday, I smoked/grilled some Country style Ribs and a small piece of Beef Brisket.
A small fire with vents wide open keeps it about 250º.

Shown at Start up


After a couple hours, there was enough smoke of them. Instead of wrapping in foil (like some do and I too have done that in the past), I just put everything in a stainless steel covered pot. This way, I can use less desirable wood for the fire and not taint the sugar maple wood smoke that I prefer...I'm too cheap to buy Charcoal...and have not ventured into making my own lump charcoal, but I have looked into that

This photo shows it at about 4 hours and is done.