What Do You Cook On Thread

[TRAIL TAILOR]

For me growing up in Texas... It is sacralicious, yes I watch alot of The Simpsons, to use anything but wood and charcoal for smoking.

Electric and propane taste good, bu not the same for me.

 

[bsilva132]

Weber Summit S-660. Only pic I have is right after I took it out of the shipping box. Going to be starting a outdoor kitchen build soon.

 

[Gottagetone]

I cook on a medium sized Big Green Egg, ribs to pizzas, its all good!

I also good on discada blades that I make

These are awesome for just about everything!

 

[Yukon LX]

I use a Weber kettle and a Weber genesis. They make a great pair for convenience, favor, volume etc. . .
Each has its place and time depending on the day.

 

[juanchogaviria]

I use this, simple

 

[hkeller]

That is a pretty nice campfire coooker. Where do you find something like that?

 

[spressomon]

Lobster and ribeyes over sage coals. This little folding grill grate gets a workout during hunting season...

Often its not about the hunt

 

[TRAIL TAILOR]

Lobster and ribeyes over sage coals. This little folding grill grate gets a workout during hunting season...

Often its not about the hunt

S, how much sage flavor you get in meat? I always wondered about using sage since I have ummmm 1000's of acres of it around me.

J

 

[spressomon]

^ You get a very unique wood smoke flavor with an herbal quality about it unlike any other wood I've cooked over. Its quite addicting actually!

And dead sage is a wonderful wood source for campfires; like WY NV is littered with it! It starts and burns quickly, doesn't take too long to build a great bed of grilling coals and it also burns intensely hot.

 

[TRAIL TAILOR]

^ You get a very unique wood smoke flavor with an herbal quality about it unlike any other wood I've cooked over. Its quite addicting actually!

And dead sage is a wonderful wood source for campfires; like WY NV is littered with it! It starts and burns quickly, doesn't take too long to build a great bed of grilling coals and it also burns intensely hot.

Gonna have to try it soon. Thanks.

J

 

[splitshot]

My neighbor just stopped by and asked if I could use this before they tossed it.
Hell yes!

Deeper than my others, I see chili and stew potential here.

 

[TRAIL TAILOR]

A little welding and grinding and it'll be good as new. Good score Split.

J

 

[rusty_tlc]

S, how much sage flavor you get in meat? I always wondered about using sage since I have ummmm 1000's of acres of it around me.

J

This reminds me of a story.

Back when I was first dating my wife we forgot the grill one time. I sliced the steak into strips and we cooked it one piece at a time on sticks over a bed of creosote coals. The creosote coals add a mesquite kind of flavor to meat. After that it became our standard method. We stopped doing it when we moved north from Las Vegas for some reason.

Maybe the next time we get a sunny day I'll take her into the hills and do a steak on a stick roast with sage coals.

 

[JohnVee]

The small grill

I love the Weber Smoky Jr. It's only two of us here and sometimes I just don't wanna cook a few days worth of food on the big grill; it also saves on charcoal. I put an 18"x18" paver across a 90* corner on the railing of my deck for it so I'm not stooping over to grill. Perfect way to spend $30..

 

[JohnVee]

Bump.

Come on, lurkers. Whatcha got?

--john

 

[splitshot]

Let's talk about slicers..
Who owns one? And are they worth the investment?

 

[TRAIL TAILOR]

Let's talk about slicers..
Who owns one? And are they worth the investment?

Unless you are feeding A LOT of people all the time... NO! cleaning a slicer properly is not worth the time IMO..

My Ex-family had a catering side company and we cooked 2-3 weekends a month. The slicer for bottom rounds, brisket, turkey, etc.. was nice, but we were cooking for 50+ people at a time.. to keep it clean and sanitary is a PITA for a household or less than 20 people parties IMO...

J

 

[spressomon]

Opposite opinion. Although I don't use it any more as other single purpose cooking instruments/tools in our kitchen (juicer, KA mixer, LEM grinder, Cuisinart, etc.) I do like it for a variety of uses. Slicing smoked slow roasted tri tip, pork loin, etc., into meltingly tender 'single sided' slices for sandwiches is tough to do without a slicer. Its also served us well for abalone parties...makes easy and fast work of getting abalone sliced perfectly.

I have one of the Chef's Choice slicers. Its easy and quick to tear down for cleaning and doesn't weigh much nor take up too much storage space. But definitely not something you'd want to use in a commercial or semi-commercial kitchen. But for home use I have zero regrets.

This along with my LEM meat grinder are single purpose tools I use infrequently but when they are culled in to action there really isn't a viable substitute.

 

[JohnVee]

^^^
Plus you can cut meat so thin that you can slide it under the door to feed your neighbors cat when they go on vacation. Or trim the heels on your wife's shoes.

--john

 

[rusty_tlc]

Time vs Money vs Storage
I can slice stuff so thin you can see through it with my chefs knife, it takes time though. I hate storing s*** I seldom use. I hate spending money on stuff I seldom use even more.

I'll sacrifice my time and spend more on a really good chefs knife in place of a slicer.