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

View attachment 1703610View attachment 1703611View attachment 1703612

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!

 

[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.


View attachment 1703689

I tried mine last night at 70 deg ambient n no wind. Turned it on low and just leat it heat up and it never passed 350 deg for my chicken, with occasional lid opening to flip or baste. Only took me a year to figure this out. lol.

 

[ogre1911]

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.

Absolutely. Season as you go and have multiple kinds of salt for differing needs/speeds of melt.

 

[Tesoro]

Road trip snack experiment. Came out pretty tasty next day: hot poblano peppers scorched to soften. Fine chopped onion+garlic sauteed + hatch red pepper powder +italian sausage 3/4 cooked + provolone. Baked in airfryer 400 deg 10 min. Not bad. Next time will use same as above but with beef and sharp cheddar.

 

[quest450]

Grass fed and finished ribeyes

 

[gkgeiger]

That’s the way to do a steak. Looks good!

 

[Tesoro]

I wasn't the slightest bit hungry and then I looked at the pic of that pan fried ribeye. Amazing how that works!

 

[quest450]

I prefer a thick cut of meat reverse sear cooked over hot coals on my Weber kettle but I can get a nice crust and not overcook a thinner cut on super hot cast iron pan, dry brining it for at least 12hrs really helps

 

[quest450]

Poor man’s brisket is starting to look good, nice bark is slowly settling bacon is almost done and it smells so good

 

[ogre1911]

Kids and grandkids coming over today for kebabs on the fire pit. All of this will be flamed over some pee can.

Thighs are in a bath of teriyaki and will be joined on the soaked bamboo with red, yellow and green bell, zucchini, fresh cut pineapple, baby taters, vidalia "own yone" as Justin used to say, baby Bella's and buttons.

These were the requested ingrediments.

Pics of fire to come around 1400 Az time.

 

[ogre1911]

If you leave now you can make it , Wayne.

Sadly I'm out of Don Julio 42.