TuffaloDeac10
🌹☭
I use Kingsford Competition for just about everything.
I went and bought the thing at lunch. Super stoked.
Question for the group - when you grill (not smoke) over charcoal/wood, what type of fuel do you use? if you use something other than the good ol' charcoal briquettes, where do you buy it?
I went and bought the thing at lunch. Super stoked.
Question for the group - when you grill (not smoke) over charcoal/wood, what type of fuel do you use? if you use something other than the good ol' charcoal briquettes, where do you buy it?
I have a natural gas Weber hooked to my residential line. I never have to switchout tanks or wait for charcoal to heat up. I love it. Most things I grill on top of a soaked cedar plank. Woot has incredible deals on cedar planks from time to time. I love placing a sweet potato on the top rack and roasting it for about an hour and a half. So delicious.
I've always wondered if this was as awesome as it seems. My next house is going to have an outdoor kitchen (fridge, prep area, freezer, cooktop). Having a land gas line would be boss. I have no idea why in the heck gas grill mfr's don't have a more reliable gauge system so you know how low you are at a given time.
It's a little effort, but you can pour a pitcher of water on your propane tank while you are grilling. The expansion of the LP chills the tank, and ice will form on the outside. Doing so, you'll always know your current level.
Make my own, although it is tempting to buy premade. It makes a mess.
Helps a lot to have a stand mixer and rolling pin; makes it much easier. Further, you need to start the dough at least 90 minutes ahead of grill time. That said, very doable:
4.5 cups AP Flour
1 Yeast Packet
1.5 cup of water, 90 degrees
2tsp sugar
2 TBSP EVOO
(I add in fresh chopped rosemary and honey; not required).
Mix water, yeast and sugar in stand mixer for five minutes. Slowly sift in flour, rosemary, EVOO and honey until it forms into a solid mass.
Once it is a solid piece, coat it on all sides by moving it around a greased bowl. Let rise for 75 minutes in a warm place (I use an oven top under downlight).
Once it has risen, divide into four even pieces. Roll out in all directions on a floured surface until flat as a dinner plate.
HUGE KEY: Make sure you have a clean grill surface and LIGHTLY brush in EVOO (if you over-oil it, you'll give flare ups). Little goes a long way.
Grill for 3 minutes closed. Flip, and then top heated side with sauce, toppings and cheese. If you can drop the heat, do so and then grill closed (in the logical direction) for five minutes (or until cheese melts).
I'm in the market for a new grill. Would like to spend less than $350.
see pages 1 and 2 of this thread and come over to my house to see it in real life. not sure when the sale ends.
Last night I tried slowed cooked RibEyes. Took two RibEyes about 1" thick (season to your liking). Cook on Indirect Heat( Use Charcoal or Gas your choice) 30min. on one side - turn and 10 min on the other side. Then for 5 to 10 min. put directly over heat. Remove from the grill and put some butter on the meat, let it melt in and serve.