What did everyone cook today?

[Tex_77]

Chef Nice looking primo there, bet that took a while to cook all of your chickem on that.

[Jonathon]

Smoked wings, sorry for the terrible picture, time for a new phone? These were rubbed with the KC bold and spicy rub and then coated in Captain Rodney’s Ginger Lime Really good combo but I failed to shuffle them around so the skin on some was better than on others, I like it when they are more crispy and some of these just weren’t crispy at all.

Chef 400?! My goodness that is a lot, hope it went off without a hitch!

[Chef]

Jonathon Went perfect. I have the most wonderful 3 young ladies assisting me for the service. This was the first time I used the Primo grill, It did take awhile, but the meat came out great.

[Tex_77]

Chef Having good help is essential! If im cooking for a big crowd I’ll usually use my Treager since I can get more on it. I actually cooked on 3 out of 4 of my main grills this weekend.

[Chef]

Tex_77 It did take some time but cooked well. Still have a bit to learn with the Primo. Did you insulate the handle, I find it very hot to raise without gloves? Also, found that the left side of the grill, with the air intake, ran significantly hotter, so much so that I cooked on the left side with the grill extenders to raise it a few inches. Any tricks I that I may be doing wrong?

[Tex_77]

I don’t have an issue with my handle getting hot. My right side tends to run hotter when grilling. I think it has more to do with the direction the wind is blowing then for me than anything. I’d be sure you have the whole grill going good side to side before starting to zero in on your cooking temp, you could have one side kicking out all the heat and the other side significantly cooler if not. I’d also maybe invest in a grate temp probe so you can measure grate temp in multiple locations.

[calldoctoday]

PapaSop Nice

[calldoctoday]

Chef Very nice, The help really helps. That did not come out right! I will have to try again too in a few weeks, for our son’s wedding, if I can with all the high prices & decreased business revenue that was not an issue back in March yet. But, without the help. Yours looks nice too with the buffet style serve your own. Very smart!

[calldoctoday]

Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!_

[Tex_77]

calldoctoday That all looks good!

[calldoctoday]

Buckboard Bacon. Over did it a little bit as Margaret had to watch it while I ran to a town north of here to pick up some parts & it took me about four times longer than anticipated. Ended up pulling them at 150f instead of 140f, but it still worked out very well & sliced some up for breakfast that was delicious, really great, & cheaper than store bought, even at the high price for boneless butt. Brined for about a week in WaltonsMaple Bacon. Rubbed with Real Maple Syrup & Sugar with course Black pepper. Smoked with Maple.

[calldoctoday]

Tex_77 Thank you, I really appreciate it.

[calldoctoday]

Tex_77 Does that Ranch Lemonade actually stay cool on the side of that Trager when it is up & running? Looking Good!

[Jonathon]

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[Jonathon]

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[Jonathon]

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[Jonathon]

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[Jonathon]

calldoctoday I greatly approve of your knife, meat, and sides!

[calldoctoday]

Jonathon Thank you, I really appreciate it. I need to get me one of your slicers though for that bacon. That would likely be much more consistent than the Big Knife.

[Chef]

calldoctoday Good help is great, Bad help is worst than no help. If you need any help in planning, recipes or suggestions, just let me know. After 22 years catering, I have learned how to save money and help brides have wonderful meals on a shoestring budget. Feel free to give me a call or email me.