Is your cooking improving in isolation?
May 26, 2020, 9:38 am
#347
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
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Posts: 27,609
May 26, 2020, 10:11 am
#348
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Original Poster
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,247
I agree that charcoal imparts a more authentic flavor but Hank Hill converted me to propane years ago and I’m too lazy to go back. There was a Weber in the utility room when I bought this house and I put it out at the end of the driveway. It was gone in under an hour.
May 26, 2020, 11:34 am
#349
FlyerTalk Evangelist
Join Date: Jun 2006
Posts: 11,921
https://amazingribs.com/more-techniq...ill-smoking-or
May 26, 2020, 4:42 pm
#350
FlyerTalk Evangelist
Original Poster
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,247
Last nights leftover pork loin was combined with cubed potatoes and onion to make hash. Broccoletti on the side with leftover acorn squash. We leave for a week on Saturday and I am doing my best to empty the fridge of anything that won’t last.
Apologies - I meant to post this elsewhere.
Apologies - I meant to post this elsewhere.
May 28, 2020, 6:30 pm
#352
FlyerTalk Evangelist
Join Date: Jun 2006
Posts: 11,921
Smoked a Whole chickEn breast for the first time today. Have a smoke box in my gas grill. I got some pecan smoking and left it on indirect heat for 4 hrs . Ambient temp was 190-200. Internal temp got to 140 then I threw it In our steam convection Oven for 15 min to get to 165. Not bad!
I'll likely inject, go skin on and over pecan or apple. I made the compound butter+ olive oil for under the skin and the wrap already. Temp I'll look for is about 260 for 100 minutes ago wrap for another hour since it is just only 5.2#
May 31, 2020, 10:08 am
#356
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
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May 31, 2020, 1:46 pm
#357
Join Date: Feb 2013
Programs: Hyatt Globalist, MLife Gold, Marriott Gold, HHonors Gold, Caesars Diamond, Amex Plat
Posts: 5,943
For the kabob veggies, I toss in a little olive oil then use Chicago steak seasoning and smoked paprika from Penzeys.
It’s fun to build the kabobs with family and grill outside by the pool. Easy clean up too!
Jun 1, 2020, 8:16 pm
#359
Join Date: Feb 2013
Programs: Hyatt Globalist, MLife Gold, Marriott Gold, HHonors Gold, Caesars Diamond, Amex Plat
Posts: 5,943
I want to see some pics of your meals. I get inspiration from visuals. I put 1/2 Costco butt rub 1/2 brown sugar on some pork tenderloin last night. Today grilled it (smoker in the fritz...so sad!). Added some pickled red onion (excellent topping for almost anything). Made a plate and we all grazed for about an hour on the patio. It was lovely. Had some reggae going and the kids enjoyed the different format for chow.
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Jun 1, 2020, 9:23 pm
#360
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,609
Turkey tacos for supper - I made pico de Gallo for the first time as opposed to buying it at the shop. Maybe one day I’ll make guacamole as well. I love this meal so much - I love the plating.
