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I put a blade roast in my Sous Vide for 72 hours at 128 degrees F. From there, it was on to my infra red side burner to brown it up. Yah, it came out pretty good!
Fishheadjoe
Fishheadjoe
Made a chicken today, threw in some sausages, zucchini, and bacon for a trip to the beach tomorrow as well.
I'm still working out a low-and-slow method with charcoal, but I'm kind of enjoying the sightly more laid-back approach I'm getting with charcoal. With propane I'm always adjusting and fine tuning to keep things perfect. This stuff so far is requiring me to just work things out on the fly, deal with being in the right ballpark instead of the precise temperature, and brainstorm ideas for the next time I grill.
It's also less efficient than propane, so I'm trying to figure out ways to make the most of it - namely cooking more than one thing at a time. Next time I might try some rolls, cornbread or Bannock alongside everything.
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Well, IME the briquettes are expensive, even though they appear cheaper than charcoal that still has a clear relationship to wood.
Trick being, if you put out briquettes when you are done cooking, they mostly fall apart. If you put out actual charcoal when you are done cooking, the charcoal is fine to use next time after it's dried out (if you used water to put it out.) Actual charcoal also lights a lot faster and gets to a useable fire faster than briquettes do. at least in my experience.
With a really tight grill you can put it out just by spreading the fire (assuming you haven't made it too big) & closing the vents, but not many are actually that tight.
Oh my, I haven't seen briquettes in a long time. I forgot about those.
-Mike
-Mike
I've been noticing the crumbling, I think the next bag I buy will be the lump charcoal - there's probably a flavour upgrade there too. Like you said, still bears a resemblance to wood.
In any case, the learning is part of the fun.
Ribs and shoulder went on this morning. Happy Labor Day weekend.
It's been a pretty terrible summer for us aside from June, but we finally have the sun back and my good lady is on a work trip. Go some great burgers thawing which I'll be living off of while she's away 
Last minute dinner decision. I had a frozen whole chicken in the freezer, used hot water to get the plastic off and styrofoam base. Into the pressure cooker with some onion, carrot and fresh thyme for 45 minutes. From the pressure cooker and onto a hot grill to brown.
The trick is to get the chicken onto and off the grill without it falling apart!
Fishheadjoe
The trick is to get the chicken onto and off the grill without it falling apart!
Fishheadjoe
I have one of these that a friend gave me a few years ago:
We got a big bag of mesquite charcoal, lighter fluid, etc.
We've never used it and are selling it on Facebook marketplace. We have a perfectly functioning stove and oven in the house that takes about 8 times less work to cook up the perfect steak or chicken.
We had a nice grill when we lived in Seattle, but meals were just way too much work. And the quality of the finished product was never guaranteed. e.g. corn that is too well done on one end and cold on the other. Stuff like that. However, the one in Seattle was at least gas, which is only about 3 times more hassle than a regular stove and oven. The one thing I liked about BBQ was the "smoking" that came with it. But again, not worth the work.
Why did I post this? I'm trying to be motivated to keep the "egg" and get back into it, but can't think of a valid reason to do so.
Any ideas? What is the draw?
We got a big bag of mesquite charcoal, lighter fluid, etc.
We've never used it and are selling it on Facebook marketplace. We have a perfectly functioning stove and oven in the house that takes about 8 times less work to cook up the perfect steak or chicken.
We had a nice grill when we lived in Seattle, but meals were just way too much work. And the quality of the finished product was never guaranteed. e.g. corn that is too well done on one end and cold on the other. Stuff like that. However, the one in Seattle was at least gas, which is only about 3 times more hassle than a regular stove and oven. The one thing I liked about BBQ was the "smoking" that came with it. But again, not worth the work.
Why did I post this? I'm trying to be motivated to keep the "egg" and get back into it, but can't think of a valid reason to do so.
Any ideas? What is the draw?
Yes, but what I was driving at was that it is a lot of work for, IMO, not much reward.
I sometimes wonder if my problem is that I'm just too old to really appreciate it any more. Or at least appreciate it enough to do it. I remember as a kid I LOVED outdoor BBQ's in the mid-60's. And that was mainly hot dogs and hamburgers. i.e. none of the real advantages of why adults like BBQ. I also like grilled peppers and corn on the cob.
But over the years it was less and less important (I'm now almost 70).
The one thing we do like to do with the grandkids (and sometimes adult friends) is to build a fire in the firepit, my wife boils up some brats in beer, and we stick them on metal sticks and each person cooks up their own over the fire. You can add smoke to taste depending on where you place it. I actually really enjoy that. We've even put some steaks in a "sandwich" grill and had great results. But the key is we're using a fire that is multi-purpose. i.e. it's good for campfire songs, roasted marshmallows, keeping the edge off a chilly evening - and even cooking our dinner. And the only real prep is piling up the logs, throwing some diesel on them and lighting it up, and then waiting until the coals get "just right".
If you don't like a brisket or pulled pork fresh from the smoker, then yeah, babysitting a smoker for 12-18 hours probably doesn't make sense.
Now, burgers, chicken and steak on a gas grill is really no more work than doing it inside.
My wife put me to work for Labor Day.
I do like it. Could you please do it for me?!If you don't like a brisket or pulled pork fresh from the smoker, then yeah, babysitting a smoker for 12-18 hours probably doesn't make sense.
Now, burgers, chicken and steak on a gas grill is really no more work than doing it inside.
If you don't like a brisket or pulled pork fresh from the smoker, then yeah, babysitting a smoker for 12-18 hours probably doesn't make sense.
Now, burgers, chicken and steak on a gas grill is really no more work than doing it inside.
I often use the expression a 'labor of love' when enjoying some of the meals we prepare for friends or meals they prepare for us. Sure, some meals take a bit of time, effort, and even $$ to prepare just right in a specific way. In some cases, the folks enjoying the end product don't know how much effort went into the prep, and that's fine. They don't need to know or be told. We who do it do so as our 'labor of love' because we enjoy sharing the experience with those we care about.
There's a few things the wife and I make that take hours of prep time. I am sure some of y'all can relate.
-Mike
I cook baked beans for 12 hours or more…very low heat. Many people say that they are great!
I’ve made them for more than 40 years…and I’m pretty much expected to bring them to gatherings.
That is what my mother brings to every gathering as well. Like you, she is known for making excellent baked beans.
I was asked once to bring them to a gathering in place of my mother who could not attend. I got the recipe from her, stuck to it by the letter, and people still asked me if I made them and not my mom.
-Mike
Didn't get a picture of the ribs after I pulled them -- they got devoured immediately -- but the shoulder came out looking mighty fine.
