Posted on 05/28/2017 10:11:47 AM PDT by beebuster2000
I’m in the market for a new grill. The one we inherited here is gas and I just can’t taste enough difference to make the stress of going out and firing it up. It doesn’t get very hot either.
I love BBQ that is smoky. A lot fo you are talking about this Traeger - I will look into it.
Big Green Egg,
About 150 for 6 or 8 hours.
Good hard woods for smoke.
Use a dry rub.
Ummmm,
It pays to buy good quality when you’re young especially with cookware
I have two Food Network Dutch ovens, I doubt I’ve used either more than a half dozen times. Both have scratches in the enamel even though I’m pretty sure I was careful using only wooden spoons to stir, and both are chipped on the top rims. They’re still functional but I wouldn’t recommend them. Know any good Dutch oven recipes you’d care to share?
I have 3 All Clad pans that are absolutely top notch. Triple clad from top to bottom and are great for cooking anything.
I got some “non-stick” skillets I bought a few months ago, that I’m still adjusting to. Circulon anodized aluminum that heat fast. I’m finding they’re working better at a 3 to 4 burner setting rather than 5 I would normally use.
I ordered a Traeger, but it has not arrived so I cannot give it a review yet. You can buy many types of wood pellets, usually in 20 lb bags. I have seen hickory, mesquite, poplar, pecan, cherry and apple.
All Clad is great. I have only one little saucepan which I picked up at Marshall’s - lucky buy, it only cost me $19. I simply can’t afford to buy All Clad.
I use my dutch ovens for everything so I don’t really have a recipe for you. I generally use my bean pot for baked beans but used my d.o. today for them because I had a really big ham hock to go into it.
Been a long time since I baked beans. I just finished off a 3 lb tub of Amish baked beans I got at Meijer for $5, and I’m satiated for now. I like beans. Very good for you. You’re right about All Clad. I think I got 4 pans for less than $400. It was the best deal I could get at the time, and I really wanted All Clad. Their non-stick sautée pan didn’t last very long. I don’t think any Teflon coated pad does.
I was just telling my brother I know a lot about cooking, but I’m a mediocre cooker. I think my biggest problem is following recipes to the T. I’m reminded of an old cowboy cook on PBS who cooked with a Dutch oven over an open fire who used to say if it smells done, it’s done.
Bttt for ribs and BBQ recipes.
Bookmark
Researching.... starting to lean toward an electric smoker now. Mmmmmm. And Laaaaazy....
Thanks for the easy-to-follow recipe! Going to try it the next time we want ribs. I’m getting too old for the ‘fun’ of grilling anymore, so your oven method sounds perfect :)
Actually, the smell idea is a very accurate way to judge whether food is done or not. And not following recipes is probably a sign that you are an intuitive cook. So you, in fact, may be a very good cook. I’m in culinary school at the moment and find it somewhat stultifying.
I have a recipe from about 40 years ago from a friend who was a home economics teacher that is to die for.
You use tapioca, cooks in a slow oven for about 5 hours.
People who do not like stew love this recipe.
You can use either chicken or chuck roast, I use round steak.
Let me know if you want it, I will dig it out.
Oh yes, I makes dumplings on it also.
bttp
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I have a smaller red one, just love it.
Take a look at the weber performer pro. We are on our second one. It a weber kettle charcoal grill built in a cart with a counter surface AND gas start. No lighter fluid. You screw on a small gas tank like you use with a small torch. Arrange the charcoal, open the valve, push the igniter button and use gas to get your coals started, just uses about 5 minutes of gas. This grill also has an accessory - a collar for a rotisserie. Uses a long spit (you could do 2 chickens if you want). We get rave compliments on chickens and leg of lamb. If we wear this one out we’ll get a third. Check it out!
Wow, that does sound good. We already have this huge gas tank for the gas grill.
Lately I’ve been putting ribs in the smoker for an hour then taking the out, covering with BBQ sauce then wrapping in foil and baking in the oven at 300 for about 2.5 hours.
Tasty and don’t have to mind the smoker for long time.
But today it’s skinless chicken thighs with an Orange Juice/Soy/Garlic/Curry marinade on the grill.
“weber performer pro”
A yard sale last year had one which I bought. It is the best grill I’ve ever used. The cart part provides all the table top space need without being crowded and the electric/propane starter makes it almost as easy to use as a gas grill.
The venting can be shut off completely when finished and the leftover charcoal re-used.
The clean-out pan is another great feature.
I make my own hardwood charcoal by burning oak in a 55 gallon drum. One three hour burning produces the equivalent in volume of about $50 of store bought lump charcoal.
Another fan. I like the 2 baskets for the rotisserie. You can fill them and it becomes a measure, set up your bird or leg of lamb and a drip pan in the middle and it’s about an hour and 15 minutes for either one. I’ve been trying to find a source for a whole duck I would love to do one on my grill with the rotisserie. Grease be gone and crispy skin. I wish I could talk my hubby into making our own lump charcoal, we have 10 acres of mostly oak and a little cherry. It’s way too pricey at the store.
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