What did everyone cook today?
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Chef the one thing thst is probably giving the great crosshatch grill marks you are seeing these days are Grill Grates, Walton’s sales them check them out. You can even get custom ones to fit any size grill.
Tex_77 Grill Grates seems like an interesting product. Have you personally used them?
Maybe someone can give a review on the new equipment catagory.
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Tex_77 Grill Grates seems like an interesting product. Have you personally used them?
Maybe someone can give a review on the new equipment catagory.
Chef yes sir i have. I have them for my PK360 and and a comparable product on my MHP grill. I know Jonathon used to use them on his Green Mountain pellet grill until he switched to his new Camp Chef that had a built in searing station. The can be turned over and they give a flat surface similar to a flat top that also gives a great sear. Almost everyone on the steak cookoff circuit uses them. They are a solid product, I would recommend them if you are wanting great sear marks. They raise the surface temp of your grill 100 degrees or more.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef yes sir i have. I have them for my PK360 and and a comparable product on my MHP grill. I know Jonathon used to use them on his Green Mountain pellet grill until he switched to his new Camp Chef that had a built in searing station. The can be turned over and they give a flat surface similar to a flat top that also gives a great sear. Almost everyone on the steak cookoff circuit uses them. They are a solid product, I would recommend them if you are wanting great sear marks. They raise the surface temp of your grill 100 degrees or more.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
Paul
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
Blacked boneless skinless chicken breast on the Griswald CI, then finished on the pellet grill. Roasted asparagus fresh from the garden with parmesan and fresh garlic as the side. Now its time to figure out the after dinner drink.
“You never really die until you end up on the wall at a Cracker Barrel”
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
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Blacked boneless skinless chicken breast on the Griswald CI, then finished on the pellet grill. Roasted asparagus fresh from the garden with parmesan and fresh garlic as the side. Now its time to figure out the after dinner drink.
GWG8541 looks great.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
processhead thats a great looking bird.
“You never really die until you end up on the wall at a Cracker Barrel”
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processhead thats a great looking bird.
GWG8541 man do I like asparagus. When I was younger never knew it didn’t come out of a can. It only got better when I learned about the fresh stuff. Good lookin’ chicken breast too.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
processhead It bet that good looking bird was mighty juicy with that extra love stuffed under the skin.
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processhead It bet that good looking bird was mighty juicy with that extra love stuffed under the skin.
Okay I felt like I was slacking. Cut up and pounded out a bunch of schnitzel for later and still had about a 3lb piece left. Roasted that up with some bacon and mushrooms, along with roasted brussel sprouts tossed with black currant balsamic vinegar and a side of wild and long grain rice mix. Topped with a glass of homemade red currant wine from 2014.
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Okay I felt like I was slacking. Cut up and pounded out a bunch of schnitzel for later and still had about a 3lb piece left. Roasted that up with some bacon and mushrooms, along with roasted brussel sprouts tossed with black currant balsamic vinegar and a side of wild and long grain rice mix. Topped with a glass of homemade red currant wine from 2014.
YooperDog That is wonderful. I can just taste it. Perfect on everything & the whole nine yards too.
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Blacked boneless skinless chicken breast on the Griswald CI, then finished on the pellet grill. Roasted asparagus fresh from the garden with parmesan and fresh garlic as the side. Now its time to figure out the after dinner drink.
GWG8541 That is amazing! Did you grow the asparagus too. Drink one for me on that wonderful looking meal.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
processhead Very nice, tasty & moist too I imagine!
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Rubbed up some skin-on, bone-in chicken thighs and cooked 'em hot and fast on the Pit Boss. It was hard to stop stuffing my face.
gChart Very nice & they look crispy too. Short legs are one of my favorite parts of the chicken. Tender, juicy, & cheap too. Well, used to be cheap, nothing is cheap these days.
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Blacked boneless skinless chicken breast on the Griswald CI, then finished on the pellet grill. Roasted asparagus fresh from the garden with parmesan and fresh garlic as the side. Now its time to figure out the after dinner drink.
GWG8541 Doing that on the grill is wonderful when it’s hot outside. Keeps the house cooler. Re: the asparagus: I used to love it roasted. But, once I did it sous vide, it was perfect every time with the same seasonings you use. Simple recipe: Add everything to the bag except the salt (because the asparagus will be greener that way), vaccuum pack it, set the water temp to 180 and it’s 8 min for pencil size, 10 min for medium and 12 minute for large. Get it out of the water, cut the bag, put it on the plate, add the salt and viola. Perfect every time. I sometimes add a pad of butter to the bag.
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Tex_77 Those are some gorgeous looking grill marks indeed. I find the trick is to make sure the meat is dry on the outside, oil it if need be, & get whatever your grates are, smoking red hot. more so than the over all heat. The lift the meat when it comes off easy with no stick, it will be ready when it is ready, don’t force it. Then quarter turn it if you want that look, but try to do it on a new spot on the grate so the heat is hot. Then flip it over once & once only. It usually does not take more than a few minutes per side if the grate is hot like it should be. That’s my story & I’m sticking to it!
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Tex_77 Those are some gorgeous looking grill marks indeed. I find the trick is to make sure the meat is dry on the outside, oil it if need be, & get whatever your grates are, smoking red hot. more so than the over all heat. The lift the meat when it comes off easy with no stick, it will be ready when it is ready, don’t force it. Then quarter turn it if you want that look, but try to do it on a new spot on the grate so the heat is hot. Then flip it over once & once only. It usually does not take more than a few minutes per side if the grate is hot like it should be. That’s my story & I’m sticking to it!
calldoctoday PS, I am trying to vote you up, but the system does not seem to be working right tonight.
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Tex_77 totally agree with you on the thickness. People say: that’s too much meat. Well, when I make it and let it rest, I slice them and they take as much as they want. I just laugh when they say: I never had it served like that before. Put a drizzle of whatever sauce over them and viola. They look great.
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