Jeevan | 9,154 Events Helper · Posted June 13 Share Posted June 13 This month it's hot outside so go grill stuff on the barby! I'm Jeevan and I've volunteered to host this month! Thank you for your patronage. 1 1 Link to comment Share on other sites More sharing options...
Gloves | 12,231 Administrator · Posted June 13 Share Posted June 13 Sounds good! Let's go grill stuff! 1 1 1 Link to comment Share on other sites More sharing options...
drxandy | 3,277 Posted June 13 Share Posted June 13 We just got a grill! Just a classic Weber kettle, also a chimney to start the coal up. So far we've done steaks, burgers, kebobs, all kinds of veggies. I wanted to try lump coal off the bat but ended up getting the briquettes of jealous devil brand and it was really tasty. We've almost finished that bag and gonna try the lump next haha. 2 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 14 Author Share Posted June 14 6 hours ago, Jeevan said: This month it's hot outside so go grill stuff on the barby! I'm Jeevan and I've volunteered to host this month! Thank you for your patronage. @Gloves 1 1 1 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 14 Author Share Posted June 14 @Link he modified my post so it says what it says, wasn't originally what I posted lol. 1 1 Link to comment Share on other sites More sharing options...
Gloves | 12,231 Administrator · Posted June 14 Share Posted June 14 1 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 14 Author Share Posted June 14 burgies, came home to wife cooking on grill, thank God it isn't steak she always over cooks those. 2 Link to comment Share on other sites More sharing options...
drxandy | 3,277 Posted June 15 Share Posted June 15 (edited) Mandy and I grilled dinner tonight: pork tenderloin with a savory bourbon maple peach sauce complimented by grilled peaches, corn on the cob and broccoli rabe (which we both had never tried before) grilled lemon for the greens Starting the grill up Making the sauce: Red onion, garlic, vegetable stock(chicken would be good), peaches, fresh thyme sprigs, maple syrup, brown sugar, soy sauce, bourbon, butter, pepper The broccoli rabe was fairly bitter, the lemon helped a little, next time we try it we decided it could probably cook a little longer and hit with some balsamic but it was ok. Slice of peach with the pork, oooooooo happy dance. Corn was also perrrfect. Dessert is a peach and cherry crumble Mandy made earlier today with vanilla ice cream (I saved half of one of my grilled peaches for that too bahah) nommmm Edited June 15 by drxandy 2 2 1 Link to comment Share on other sites More sharing options...
PII | 2,015 Posted June 15 Share Posted June 15 7 minutes ago, drxandy said: Making the sauce: Red onion, garlic, peaches, fresh thyme sprigs, maple syrup, brown sugar, soy sauce, bourbon, butter If you don't mind the request, do you know the quantities of each of these ingredients that you used? ..Sounds/looks Soooo Good. 1 Link to comment Share on other sites More sharing options...
drxandy | 3,277 Posted June 16 Share Posted June 16 (edited) @PII Sure! I'm just winging it but here goes: Peach Maple Bourbon sauce by drxandy Ingredients: 1/2 small red onion or shallot (about half a cup) 1 clove garlic 3 sprigs fresh thyme 2 ripe peaches, peeled and diced (can substitute frozen just thaw the equivalent of 2 peaches maybe 1 cup?) 2 tablespoons real maple syrup 2 tablespoons bourbon 2 tablespoons brown sugar 1/3 cup chicken stock Pinch of pepper 1/2 teaspoon soy sauce 1/2 teaspoon Dijon mustard 2 tablespoons butter 2 tablespoons olive oil Directions: Start sauce pan with 2 tablespoons olive oil, bring to medium heat and add 1/2 red onion or 1 medium sized shallot diced fine Make the onion translucent(2mins?) then add fine diced garlic and go another 2 minutes. Add 1/3 chicken stock, the 2 diced peaches, and continue at medium heat After 3-5 minutes add 1/2tsp Dijon mustard, 1/2tsp soy sauce, 2tbsp brown sugar, 2tbsp maple syrup, and 3 sprigs thyme. Continue cooking for 1-2minutes Add 2tbs butter, 2tbs bourbon, pepper and cook another 4-5minutes until thickened, discard thyme sprigs Edited June 16 by drxandy 2 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 18 Author Share Posted June 18 pork chops 2 1 Link to comment Share on other sites More sharing options...
Gloves | 12,231 Administrator · Posted June 18 Share Posted June 18 So question: Charcoal vs Propane? Link to comment Share on other sites More sharing options...
a3quit4s | 4,311 Posted June 18 Share Posted June 18 31 minutes ago, Gloves said: So question: Charcoal vs Propane? 2 1 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 18 Author Share Posted June 18 50 minutes ago, Gloves said: So question: Charcoal vs Propane? charcoal 100% 1 Link to comment Share on other sites More sharing options...
a3quit4s | 4,311 Posted June 18 Share Posted June 18 1 hour ago, Jeevan said: charcoal 100% 1 1 Link to comment Share on other sites More sharing options...
Gloves | 12,231 Administrator · Posted June 18 Share Posted June 18 I use propane today, but had charcoal as a kid. I feel like both have merit and the truest answer is to have both on hand, but we can't all be rich kids eh? 1 1 1 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 18 Author Share Posted June 18 idk, im not sold on propane, i like a bit of smoke and such on my burgers/steaks/chops. Just what I prefer, plus, i can't afford a nice propane grill, those cost a bunch yo. 1 Link to comment Share on other sites More sharing options...
Link | 2,878 Posted June 19 Share Posted June 19 7 minutes ago, Jeevan said: i can't afford a nice propane grill, those cost a bunch yo. 30 minutes ago, Gloves said: we can't all be rich kids We sure can't. Honestly I hate barbecue. The condiments are sweet. The burgers are dry. It's a lot of fuckin work, in this modern age, just to apply heat. If you're making en masse everything gets cold and dry. And if you're cooking for fewer than 5-6 people it's just a ton of setup time for little if any extra return. I also have quite a bit of negative association. I certainly don't have a grill of either kind. If I did, I would prefer propane, but only because it's more manageable. With charcoal it's also basically the difference between a bike and a car in terms of size, operation, and price. So I ain't got nor want neither. But. I have a fire pit. So I've got an idea or two I think will be fun to participate. 2 Link to comment Share on other sites More sharing options...
Jeevan | 9,154 Events Helper · Posted June 19 Author Share Posted June 19 4 minutes ago, Link said: Honestly I hate barbecue. The condiments are sweet. The burgers are dry. It's a lot of fuckin work, in this modern age, just to apply heat. If you're making en masse everything gets cold and dry. And if you're cooking for fewer than 5-6 people it's just a ton of setup time for little if any extra return. I also have quite a bit of negative association. I don't like sauces all that much either. You just can't overcook and need to keep an eye on everything to get juicy meat . Pork chops weren't dry, they were juicy on the inside, the burgers from the other day were juicy on the inside. Steaks, just don't overcook your steak, med. rare or get out . Anywho, make some smores or something and or hot dogs if that is your thing. Hope you get something delicious made on that there fire pit Link to comment Share on other sites More sharing options...
Hammerfestus | 4,097 Posted June 19 Share Posted June 19 (edited) Propane is the way. The convenience is what I crave. My old grill had rusted out a few years back so I’d gone a few years with only the grill plate on my ninja air fryer to “grill” on. Finally got a new one this spring. I doubled down on propane and went with a griddle No way I could go back to those stupid little slats now. I’m never losing another shrimp through the thing again. Veggies are a breeze and everything is just so easy to work with. Love it. I keep forgetting to take pics of actual grilling. I’ll remember eventually though Edited June 19 by Hammerfestus 1 1 Link to comment Share on other sites More sharing options...
doner24 | 1,223 Moderator · Posted June 19 Share Posted June 19 1 hour ago, Hammerfestus said: Propane is the way. The convenience is what I crave. My old grill had rusted out a few years back so I’d gone a few years with only the grill plate on my ninja air fryer to “grill” on. Finally got a new one this spring. I doubled down on propane and went with a griddle No way I could go back to those stupid little slats now. I’m never losing another shrimp through the thing again. Veggies are a breeze and everything is just so easy to work with. Love it. I keep forgetting to take pics of actual grilling. I’ll remember eventually though Blackstone’s are great. I grill a ton of smash burgers, philly’s, hibachi, and breakfasts on mine. I also have a natural gas grill built into my pool bar where I grill steaks, chicken, corn on the cob, brats, frozen burgers, kabobs, etc… They complement each other very well. 2 Link to comment Share on other sites More sharing options...
Link | 2,878 Posted June 19 Share Posted June 19 1 hour ago, Hammerfestus said: Propane is the way. The convenience is what I crave. My old grill had rusted out a few years back so I’d gone a few years with only the grill plate on my ninja air fryer to “grill” on. Finally got a new one this spring. I doubled down on propane and went with a griddle No way I could go back to those stupid little slats now. I’m never losing another shrimp through the thing again. Veggies are a breeze and everything is just so easy to work with. Love it. I keep forgetting to take pics of actual grilling. I’ll remember eventually though 3 minutes ago, doner24 said: Blackstone’s are great. I grill a ton of smash burgers, philly’s, hibachi, and breakfasts on mine. I also have a natural gas grill built into my pool bar where I grill steaks, chicken, corn on the cob, brats, frozen burgers, kabobs, etc… They complement each other very well. Lemme ask you guys this. Because I think I agree with the advantages you point out: is there a difference in this method aside from being located indoors or outside? Because I'm hearing advantages of a surface (flat top grill) rather than any big difference between fuel. You can light up charcoal and set a steel plate above it just as you can with a propane fire. Link to comment Share on other sites More sharing options...
Hammerfestus | 4,097 Posted June 19 Share Posted June 19 13 minutes ago, Link said: Lemme ask you guys this. Because I think I agree with the advantages you point out: is there a difference in this method aside from being located indoors or outside? Because I'm hearing advantages of a surface (flat top grill) rather than any big difference between fuel. You can light up charcoal and set a steel plate above it just as you can with a propane fire. I turn a knob and push a button and we are cooking. This griddle has been super fuel efficient too. Still on my first tank of the season and we’ve used it a ton. Whatever amount of work charcoal is, I don’t have to do even that much and also no mess. I hate dealing with ashes. Link to comment Share on other sites More sharing options...
Link | 2,878 Posted June 19 Share Posted June 19 Just now, Hammerfestus said: I turn a knob and push a button and we are cooking. This griddle has been super fuel efficient too. Still on my first tank of the season and we’ve used it a ton. Whatever amount of work charcoal is, I don’t have to do even that much and also no mess. I hate dealing with ashes. I completely agree. How do you compare this to a regular indoor gas stove? Link to comment Share on other sites More sharing options...
Hammerfestus | 4,097 Posted June 19 Share Posted June 19 (edited) 10 minutes ago, Link said: I completely agree. How do you compare this to a regular indoor gas stove? The big flat continuous heating surface is nice for working with a bunch of different items at once. It’s kind of like cooking in a giant cast iron pan. Needs seasoned and everything. It’s also really easy to slide stuff that’s done over to an unheated area to keep warm. We actually had to replace our range this past weekend and at one point I considered whether or not I could boil water on the griddle lol. I think I recall hearing that there are models with conventional stove style burners on the side. Edited June 19 by Hammerfestus Link to comment Share on other sites More sharing options...
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