Grilling

[Jack]

My 10 year old grill finally died (thanks to my daughter -  story for another day), so I thought I was replacing it in kind but ended up with a smaller grill. I guess a 5 burner grill by the same manufacturer is now smaller. Anyways I (actually my wife) decided it was a good idea for me to grill on the hotest day of the year... anyways I waited until 7pm and it wasn't as bad as I thought it was going to be.

[Jack]

Its a Turkish dish and my wife found this salad dish that uses roasted peppers. The main dish is hamburger meat and Italian eggplant that is first cooked on the grill and finished in a pan with butter and other spices. I did not care for the salad but the eggplant and meat combo was great.

[kentucky yeti]

That looks like a great dinner!!!  I love to grill- hot, cold, any weather.

[roadking77]

Looks good Jack.

[Jack]

A month or so ago I got this but just managed to assembly today. Still don't know where all of the extra items go and don't know how to use this thing.

[Jack]

The manual is extremely poor but I guess one isn't really required. I would like to know where the fire starter goes?

[FormTA]

I don't even know what that is...

[Jack]

It's a Kamado ceramic grill/smoker. Very heavy as it has a ceramic fire box within the ceramic outer shell.

[roadking77]

Jack, Jack, Jack.  That thing is AWESOME! It looks like the one piece is an auxillery tray? Does it need an extra stand? The other thing looks like a pizza stone to me. But it could be a smoker plate? I have both but the smoker plate is notched to let the smoke through. I have no idea how those electric starters work. I use a chimney starter and its fast and effective. Yours is a lot better than mine as its ceramic lined. My similar grille just has an air chamber and is not lined but still works good. It will be a lot different than you gas and you will learn to love it. They hold heat extremely well and getting that regulated to cooking is the hard part but not rocket science. I mostly only use lump charcoal as opposed to the briquettes. One thing nice when you are finished cooking you can close off both vents, the fire will go out and you can scoop the coals out and reuse them for the next cookout.

Now lets see some food on there 

[ryeguy2006a]

We left the propane grill we had in NY when we moved, and I wanted to get a pellet grill for a while. So it was a great time to do it. I've been experimenting with different meats to smoke, and it does a fantastic job. If you have an opportunity to pick one up I highly recommend it. It couldn't be easier to use, and will smoke the meats at around 175-225 degrees, and will maintain what temp you put it at. Or you can crank it up and it will get up to around 500 degrees for a quick meal. I went with a Pit Boss that was on clearance at Lowe's.



First attempt was pork ribs. I used a Traeger recipe, but opted to leave out the BBQ sauce since my boys don't like BBQ sauce. They didn't like it anyway They are 7 and 3 so I can't hold it against them haha.



Next was some BBQ chicken.



Then I switched to Hickory pellets and this time was a chuck roast. This was my favorite. It turned out just like a brisket. Tons of flavor and so tender. 



Then this past Sunday, I wanted to try the pork ribs again with BBQ sauce this time. Way better, but I should have let it cook for another hour or so. Most of it was fall of the bone, but some could have been slightly more tender. Still really good, but I think we'll be doing the chuck roast again. It was a big win for everyone in the house.



Happy Grilling!!

Ryan

[5th T/A]

My mouth is watering, looks delicious!

I also like that it will maintain the temperture.

[roadking77]

Its been too long since I have cooked out, I think just once in the last month  Might have to get something going for this weekend after seeing this!

[Jack]

Kerry, I've only cooked out once this entire summer... Haven't been home most weekends killing myself to live.

Ryan, that looks as good as the best brisket I've ever had in TX.

[Jack]

It's almost December and I put away the patio furniture, etc. The sad part is that I only cooked out twice this year and never used that kamado grill.

[roadking77]

Shame you havent used the new grill yet. I did dinner on the grill Sat night, and once last week. I too have not been out there as often as usual.

[roadking77]

2023-05-29_07-27-10 by Kerry Grubb, on Flickr

Its that time again.
Hope everyone has a safe Holiday.

[kentucky yeti]

Looking good (and tasty)    I'm doing chicken and ribeyes today.  My wife and I aren't really big on steak, but I bought half a steer from my brother and we now have a freezer full of all kinds of cuts of meat.  So I started thawing ribeyes yesterday and I am going to be burning charcoal after while.  I was bushhogging right beside our house yesterday and saw this- but decided not to throw it on the grill- yet

[roadking77]

Not on the grill, but our first crab feast of the year. Picked up a half bushel of the bays finest
2023-06-11_06-22-40 by Kerry Grubb, on Flickr

[Jack]

Jack, Jack, Jack.  That thing is AWESOME! It looks like the one piece is an auxillery tray? Does it need an extra stand? The other thing looks like a pizza stone to me. But it could be a smoker plate? I have both but the smoker plate is notched to let the smoke through. I have no idea how those electric starters work. I use a chimney starter and its fast and effective. Yours is a lot better than mine as its ceramic lined. My similar grille just has an air chamber and is not lined but still works good. It will be a lot different than you gas and you will learn to love it. They hold heat extremely well and getting that regulated to cooking is the hard part but not rocket science. I mostly only use lump charcoal as opposed to the briquettes. One thing nice when you are finished cooking you can close off both vents, the fire will go out and you can scoop the coals out and reuse them for the next cookout.

Now lets see some food on there 

I'm happy to report that my son finally used the grill on mother's day. He was going to use it again on father's day but but it was getting late and he ended up using the propane grill.

Kerry, you are right that thing is great especially with different hard wood types.

[kentucky yeti]

Grilling’ season is in full swing.

[FormTA]

Man, those crabs look awesome! All tye food is making me hungry at 8 am.

[roadking77]

I havent been grilling as much as of late. There really is no grilling season at my house as it goes on all year long. My wife is a picky eater, by that I mean she just picks a little at this and that. She hardly every eats a whole meal. So, if I want to eat I have to cook. Most of the time I dont feel like a big dinner so I just fix something small to hold me over until the next day. I was going to treat myself to a filet and crab cake for fathers day, the filets in my store usually go for $25 a lb. A nice cut will set me back $20 or so. Not cheap but still less than going out to a rest. I had a couple in the cart and found an entire tenderloin that ended up being $9 lb. I put the $20 filet back and bought it by bulk. It was rather expensive, around $65 but I got 8 good size filets and 4 smaller filets and 3 meals worth of filet tips out of it. All in all it was a pretty good deal. Now I have filets ready to go for a few months

[FormTA]

That's how I do it. At Christmas time I buy a tenderloin and only cook half of it.  I cut the rest into filets and freez them for summer or whenever I feel like grilling. There are usually some great deals on tenderloin around the holidays and if you get the big full tenderloin and trim it yourself you can also get shiskabob meet (ya, I butchered that spelling).

[b_hill_86]

(ya, I butchered that spelling).

Lol, pun intended?