A BBQ thread

[Fast14riot]

thanks for taking the time!

Thats from memory, late at night, if I made any errors I'll try to fix it and note it. But its a really good classic chicken soup recipe. Feel free to add other herbs, but the thyme and bay leaf are the minimum. Its a solid jumping off point for other variations, too. Using thighs it what makes it quick and flavorful. Can do a whole chicken if you like, as well as using frozen chicken legs, just takes a little longer to cook. Even using water and bullion cubes makes a great tasting soup.

 

[Tesoro]

My new full time rv life and MY kitchen

 

[Fast14riot]

My new full time rv life and MY kitchen

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I need a small, simple grill for the yard. Don't really have a need for a full size BBQ Grill as I have multiple smokers, but prefer propane. Would love to hear your thoughts. Basically, large enough to do a spatchcock chicken on, or 4-6 loin chops. Something ready to go in 5-10 minutes for dinner after work.

Congrats on the vagabond life!

 

[Tesoro]

I need a small, simple grill for the yard. Don't really have a need for a full size BBQ Grill as I have multiple smokers, but prefer propane. Would love to hear your thoughts. Basically, large enough to do a spatchcock chicken on, or 4-6 loin chops. Something ready to go in 5-10 minutes for dinner after work.

Congrats on the vagabond life!

The weber Q series is the teats. They changed it from the old version by improving and beefing up the grille so juices dont fall onto the burner and flame as easily. I have the Q1200(btu) and it is exactly a year old with use of easily 4x a week. This size will handle your needs +. For 40 bucks on amazon you can also get a griddle to swap out with t grille. The Q sells for 250 bucks and should last a loong time.
They come in 1000, 1200 and 2800 btu. If anything mine cooks a bit too hot at 60 deg at sea level and perfect at 5000 ft and above, or in cold temps. I pulled off its regulator and adapted it to connect to my rv tank with a long hose, std regulator and air chuck fitting, Can buy a hose to connect to 5 gal tank, instead of using the screw on small cans. Unless you cook in the Arctic I would get the 1000 or 1200. I line the bottom half with foil and re-do it about every dozen cookings. The grease pan takes std size alum pans can buy anywhere and are inexpensive. I think this is the best small grill out there.

 

[quest450]

/\ /\ /\ THIS !!

I have the smaller 1000 Weber Q it's a perfect size for my needs and it fits in the basement storage compartment of my truck camper, my only beef is it does run a little hot at the lowest setting, gotta keep an eye on my chicken but it works perfect (500F) for searing steak.

 

[gkgeiger]

I’m really enjoying my new Ninja FlexFlame. Using the cold smoke feature a lot. Going to do some country style ribs this weekend. Last weekend we cold smoked a pork butt, browned it on the grill and then brazed it in the crockpot. Very good! We got the half griddle, the full griddle, and the expandable upper rack.

 

[Tesoro]

/\ /\ /\ THIS !!

I have the smaller 1000 Weber Q it's a perfect size for my needs and it fits in the basement storage compartment of my truck camper, my only beef is it does run a little hot at the lowest setting, gotta keep an eye on my chicken but it works perfect (500F) for searing steak.


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For stuff that dosent require searing like chicken I am going to try heating up on low, waiting longer and not turn up. I always heat up on full blast out of habit, and then turn down but I think the heavy cast iron grill dosent shed heat quickly once up to 500+

 

[Fast14riot]

I research foods and cooking techniques a lot. Mostly various indo-european cultures for old world recipes. Tonight I was watching a Spanish Basque man making a lamb stew in the field for the crew felling timber. Cast iron pot over open fire, his pocket knife and simple ingredients.

Near the end he said, "...adding the salt little by little. Because this is more sacred than going to church and not confessing on a holiday." Lol, I've never felt such a strong resonance to another cook before! All my kids have heard me repeatedly tell them season and taste as we go. A little now might not be enough later.

Anyway, thought some of my fellow foodies here might appreciate that.

Nothing special to report tonight. Made a nice pork & beef meatloaf with sriracha honey glaze over mash last night (really would have enjoyed it smoked, but it was late) and tonight was pasta e ceci because I didn't want to go to the store.

 

[GotRDid]

I research foods and cooking techniques a lot. Mostly various indo-european cultures for old world recipes. Tonight I was watching a Spanish Basque man making a lamb stew in the field for the crew felling timber. Cast iron pot over open fire, his pocket knife and simple ingredients.

Near the end he said, "...adding the salt little by little. Because this is more sacred than going to church and not confessing on a holiday." Lol, I've never felt such a strong resonance to another cook before! All my kids have heard me repeatedly tell them season and taste as we go. A little now might not be enough later.

Anyway, thought some of my fellow foodies here might appreciate that.

Nothing special to report tonight. Made a nice pork & beef meatloaf with sriracha honey glaze over mash last night (really would have enjoyed it smoked, but it was late) and tonight was pasta e ceci because I didn't want to go to the store.

Perhaps you would have enjoyed a slice of my cake to finish off the Pasta e Cici?……





Strawberry cake, strawberry swirl cheesecake center, strawberry icing with cream cheese icing crown.

 

[Fast14riot]

Strawberry is my favorite!