Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Roget on April 21, 2021, 07:46:18 AM
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No new posts since 4/18 ?????
Am I all alone here?
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An unusually quiet time....no reason as respects the forum software and hosting.
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Whew. Good to know. Thanx. 8)
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I'm still here just going through a job change with the new owners. Lots and lots of things to do very little time to ck in right now
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Don't tell V, but maybe I just have too much time on my hands. ;D
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I check in every day..not much going on lately. .☆´¯`•.¸¸. ི♥ྀ.
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Same here not much going on here too
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With a 3 year old running around, and her trying to help cook dinner, not much time for photos. But my sourdough and pizza game has really taken strides in the last 2 months. One of these days I'll get another post going.
Oh yea, I've been making some killer salmon (asian flavors) of late, I'm sure I can sneak a picture and recipe post soon too.
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Kerry and I like salmon with a little Veri Veri Teryaki on it... I need to get some to cook on the new bullseye.
I have done burgers, steak, and a pork roast so far. It heats up quickly and does a nice job with the smoke.
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I thought Spring had arrived, so I uncovered and checked out all my outdoor cooking equipment.
Then last night we got almost two inches of snow. ::)
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I thought Spring had arrived, so I uncovered and checked out all my outdoor cooking equipment.
Then last night we got almost two inches of snow. ::)
same here boat is still covered
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Kerry and I like salmon with a little Veri Veri Teryaki on it... I need to get some to cook on the new bullseye.
I have done burgers, steak, and a pork roast so far. It heats up quickly and does a nice job with the smoke.
My wife calls it teriyaki, but its a home made concoction. Honey, 5 spice, crush red pepper, black pepper, 1/2 lime juiced, sesame oil, black vinegar, fish sauce and/or oyster sauce, soy sauce, mirin, grated garlic, grated ginger, splash of water. a little bit of everything whisked together, taste and adjust as needed set aside half the marinade to reduce down and use as a glaze for when the fish is cooking skin side down after searing or grilling the flesh side.
WARNING: fish sauce is VERY funky smelling so don't spill or get it on your hands.... as my former boss would say, your wife might think you are cheating on her with some dirty tramp.
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I still check in nearly every day.
I'm cooking pretty much the same things so I don't post about it 'cause it's about the same.
I'm looking for to adding the Char-Griller Gravity-fed 980 soon. After watching it on YouTube, I went to Lowes to check it out. The videos don't do it justice. It has a huge cooking area - the shelves are deep enough to put ribs in front to back instead of sideways so you can probably cook 10 or 12 racks at a time.
Porcelain coating inside the charcoal chute and covering the heat diffuser as well as covering the cast iron racks. Lots of other good qualities. I could do a review when I get it, but there are plenty of 'em out there already.
BTW, here, in the sunny South, it was 35 degrees this morning. Not so cold for our yankee members, but, hey, it's mid-April for cryin' out loud.
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I still check in nearly every day.
I'm cooking pretty much the same things so I don't post about it 'cause it's about the same.
I'm looking for to adding the Char-Griller Gravity-fed 980 soon. After watching it on YouTube, I went to Lowes to check it out. The videos don't do it justice. It has a huge cooking area - the shelves are deep enough to put ribs in front to back instead of sideways so you can probably cook 10 or 12 racks at a time.
Porcelain coating inside the charcoal chute and covering the heat diffuser as well as covering the cast iron racks. Lots of other good qualities. I could do a review when I get it, but there are plenty of 'em out there already.
BTW, here, in the sunny South, it was 35 degrees this morning. Not so cold for our yankee members, but, hey, it's mid-April for cryin' out loud.
I feel your pain Jaxon...freezing here with strong wind....want to start working on the boat but too cold.