What did I cook this weekend.....

[podz]

Uh huh...

I always thought the name slider came from what happens when you sit on the toilet 2 hours after eating those kind of things...

 

[mattmmille]

Uh huh...

I always thought the name slider came from what happens when you sit on the toilet 2 hours after eating those kind of things...

Not if they're made with (North) American ground chuck and 20% chuck fat...which is about standard for chuck, naturally. 'Roo sliders may be different. :cross:

 

[podz]

Grill kangaroo steaks and stuffed cretan peppers. I am not a hipster.

 

[mattmmille]

Grill kangaroo steaks and stuffed cretan peppers. I am not a hipster.

I would SO demolish a kangaroo steak...I was just pokin' at you about the sliders.

 

[badlee]

Ohhhhhh I bloody NEED some 'roo!
Not had any since I was 17,twenty 'rooless years ago!

 

[slym2none]

Pardons, I meant 1/8 of a pound.

 

[JonM]

I've had the grill going every night since Wednesday. Salmon fillets and peapods with Jasmine rice on Weds, chicken thighs and root veg on Thursday, and last night, SWMBO had a girls' night, so I walked over to the awesome neighborhood butcher and got one kielbasa and one Hungarian sausage and grilled those up with some zucchini. Now I'm off to the farmer's market to figure out what to grill tonight.

 

[unionrdr]

I've been bbqing in my pit every day this week too. Hungarian sausage & garlic sausage fresh from the meat market. Burgers as well, with some cottonwood & pinoak on top of the coals to get the spicy smoke rollin'. The Hungarian sausage was juicier & more flavorful than the garlic though. Gotta get some more of that!

 

[mattmmille]

Freshly homemade pesto. Making a lasagna later with artichoke bottoms and pesto bechamel.

 

[Temptd2]

I love me some pesto! That looks really good, Matt.

Tonight's gourmet meal will be Frito Pie! I put a good handful of Fritos in the bottom of each bowl, next a handful of chopped onion, then shredded cheese - nuke that til the cheese melts a bit, then add the hot chili, then more of the cheese and onions, nuke til cheese melts, top with chopped avocado and a little freshly-made salsa which is high in chopped cilantro.

We're brewing today so I like to do something fairly easy, which Frito Pie is. The biggest decision is whether to use the chili & cheese flavored Fritos or the plain ones....

 

[mattmmille]

I love me some pesto! That looks really good, Matt.

Tonight's gourmet meal will be Frito Pie! I put a good handful of Fritos in the bottom of each bowl, next a handful of chopped onion, then shredded cheese - nuke that til the cheese melts a bit, then add the hot chili, then more of the cheese and onions, nuke til cheese melts, top with chopped avocado and a little freshly-made salsa which is high in chopped cilantro.

We're brewing today so I like to do something fairly easy, which Frito Pie is. The biggest decision is whether to use the chili & cheese flavored Fritos or the plain ones....

That sounds good! Put a dollap of sour cream on that and count me in!

Here's the artichoke-pesto lasagna being built:

 

[Temptd2]

That sounds good! Put a dollap of sour cream on that and count me in!

Here's the artichoke-pesto lasagna being built:

I love sour cream on mine, KOTC - not so much!

Man that is droolingly delicious-looking stuff there, Matt.

I've been taking the lazy way out and buying Costco's Kirkland brand pesto - it's excellent and at the price, I could barely buy the olive oil, let alone the other goodies in it - Parm cheese, pine nuts, basil, garlic, extra-virgin olive oil, a little citric acid to preserve the color, some pepper. It's quite delicious.

 

[banesong]

I love sour cream on mine, KOTC - not so much!

Man that is droolingly delicious-looking stuff there, Matt.

I've been taking the lazy way out and buying Costco's Kirkland brand pesto - it's excellent and at the price, I could barely buy the olive oil, let alone the other goodies in it - Parm cheese, pine nuts, basil, garlic, extra-virgin olive oil, a little citric acid to preserve the color, some pepper. It's quite delicious.

I will have to give the Costco version a shot - I buy basil in bulk (a kilo or three) and then make massive amounts.

 

[bob1852]

The costco roasted red pepper pesto is pretty good as well. Not as good as the basil stuff, though.

 

[DrunkleJon]

Match light charcoal is the devil

 

[DrunkleJon]

Its all I had to work with. But these turned out okay. Smoked brats from the German grocery just down the street.

View attachment 1433634334707.jpg

 

[ChefRex]

Match light charcoal is the devil

Please tell me you did not use this crap! Reported!
I'm trying to ween myself of Kingsford and I never put lighter fluid on it, a little splash on a couple balls of newspaper.

 

[banesong]

Please tell me you did not use this crap! Reported!
I'm trying to ween myself of Kingsford and I never put lighter fluid on it, a little splash on a couple balls of newspaper.

Ehh, a good chimney reduces even that need. I actually love Kingsford when I am smoking meat; the real wood chunks burn way too hot.

 

[BUCKNUTS]

Ehh, a good chimney reduces even that need. I actually love Kingsford when I am smoking meat; the real wood chunks burn way too hot.

Definitely get a chimney cheap and effective. I can still remember tasting lighter fluid on the meat whenever my dad cooked on a grill, which thankfully wasn't often.

 

[DrunkleJon]

Unfortunately a small bag of that is all that I have here. Does it help that it is at least 2 years old? I agree with @banesong. Use a chimney. I actually get even results from Kingsford. 2 bag combo of the competition briquettes from Costco.

 

[passedpawn]

I used to use hardwood charcoal, but the family always thought everything was too smokey, even when I didn't add wood.

I just stick with Kingsford now. I have a gas-start charcoal Weber, so no lighter fluid.

I must admit, I miss the smell of lighter fluid burning. My dad always used copious amounts, for effect mostly, and I miss that smell.

 

[ChefRex]

I've used chimneys but dealing with a container that is on fire is a pain in my book, a couple of balls on newspaper under the coals and I usually have existing coals in the grill, lights fast and it's set up where and how I like, I might use a tablespoon or two of fluid on the paper to make it light quicker, How old is that bottle any way? Might be older than some of our members

 

[podz]

Ehh, a good chimney reduces even that need. I actually love Kingsford when I am smoking meat; the real wood chunks burn way too hot.

There are chimneys and there are chimneys. The Weber Rapidfire 7416 has a cone-shaped grate bottom that is probably patented or something. Weber makes a smaller model, too, but this is the big boy and it's big enough to hold an entire sack of charcoal (2.5kg / 5.5 lbs).

I put two pieces of newspaper crumpled up underneath the cone and lit it. It was a very windy day, so I couldn't use the gas grill at all. But this thing seems to get encouraged by the wind! It had my coals ready in about a half an hour or something.

 

[banesong]

I used to use hardwood charcoal, but the family always thought everything was too smokey, even when I didn't add wood.

I just stick with Kingsford now. I have a gas-start charcoal Weber, so no lighter fluid.

I must admit, I miss the smell of lighter fluid burning. My dad always used copious amounts, for effect mostly, and I miss that smell.

So, is this your father @passedpawn?



[ame]https://m.youtube.com/watch?v=pZPlfuJYViE[/ame]

There are chimneys and there are chimneys. The Weber Rapidfire 7416 has a cone-shaped grate bottom that is probably patented or something. Weber makes a smaller model, too, but this is the big boy and it's big enough to hold an entire sack of charcoal (2.5kg / 5.5 lbs).

I put two pieces of newspaper crumpled up underneath the cone and lit it. It was a very windy day, so I couldn't use the gas grill at all. But this thing seems to get encouraged by the wind! It had my coals ready in about a half an hour or something.

Yeah, I have the normal sized one. Love it, use the heck out of it.

 

[passedpawn]

Yep. My dad liked to direct a spray onto the live coals. Don't try that at home kiddies. I vaguely remember him blowing a mouthful of beer onto coals too, no idea why.

 

[gratus fermentatio]

I prefer hardwood lump or mesquite lump charcoal myself; it burns hotter & faster than those pressed briquettes. Only thing better is actual wood (hardwood), pile it up & let it burn down to a nice, deep bed of coals & it'll burn like that for several hours. Very handy when you want to cook & eat a meal, then go back to the grill to cook dessert after. The chimney is great, but if you use the liquid starter, you have to let it burn off before you even put the grate back on. But when you're in a pinch, ya gotta do the best you can with what ya got. I've grilled over foraged pine & spruce deadfall, using a couple of cinder blocks & an oven rack; turned out some tasty chicken & ribs that way.
Regards, GF.

 

[unionrdr]

Yeah, I start some kingsford on one side of the pit with fluid. It burns longer than the cheaper brands. Mesquite or hickory versions are good too. But let it burn down mostly white before putting the grill rack on. Then add some pin oak &/or cottonwood on top of the coals every so often. I use the chimney to burn more coals for long bouts of smoking. I prefer to pit bbq turkeys, chickens, or large chunks of meat when I can afford it. But that fresh Hungarian sausage from Polanski's is a hit around here.

 

[ChefRex]

My take on migas with chorizos for breakfast on a beautiful day,View attachment ImageUploadedByHome Brew1433686111.727285.jpg

 

[mattmmille]

The finished artichoke and pesto lasagna with toasted pine nuts.

 

[mattmmille]

Pizza dough...still have some artichoke bottoms and pesto. An open jar of arrabiata sauce. Hmmm...may be out of mozzarella. Guess I'll run to the store later. Woo...that yeast is still fresh!