Yes exactly. Tend to adjust it as the heat increases. It has an elevator system. Usually start flat then pretty quickly slowly raise it keeping the temp consistent.
Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread
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Yes exactly. Tend to adjust it as the heat increases. It has an elevator system. Usually start flat then pretty quickly slowly raise it keeping the temp consistent.
- Oct 18, 2009
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Hash brown patties down in the air fryer and cheese omelet with bell peppers and onions on the griddle 
I’m making wings in the air fryer. I tried something I read today. Toss them in baking powder and then cook them. They are so crispy. Something With changing the ph. I instantly thought of here. Lol
Way way way crispier.
This is the wing sauce I’m using. Local lady. It’s really good.
- May 23, 2015
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Yes, the baking powder trick is awesome. But I see a significant problem with your recipe .....
.... the bottle says “MILD” ..... that’s for kids, right? ?
I only read about this a few months ago myself. Whatever article it was, probably from Alton Brown, said that no more than a tsp per pound or they could become metal tasting.
- May 23, 2015
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My contribution to Game Day festivities is my “world famous” Pork Chili Verde -
It’s cubes of pork loin slow cooked in stew of Hatch green chili’s, roasted tomatillo, onion, cilantro and garlic. Squirt in some lime juice, chicken broth and chili seasoning. It gets slow cooked until the pork is tender, about 4-6hours and then the I remove the pork and purée the mix with a stick blender. Throw in some red kidney beans (pinto works well too) and hominy and return the pork to the mix. Let it warm up to a boil and serve it over white rice. If you’re not a fan of cilantro feel free to leave it out.
It’s cubes of pork loin slow cooked in stew of Hatch green chili’s, roasted tomatillo, onion, cilantro and garlic. Squirt in some lime juice, chicken broth and chili seasoning. It gets slow cooked until the pork is tender, about 4-6hours and then the I remove the pork and purée the mix with a stick blender. Throw in some red kidney beans (pinto works well too) and hominy and return the pork to the mix. Let it warm up to a boil and serve it over white rice. If you’re not a fan of cilantro feel free to leave it out.
- Oct 18, 2009
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- Oct 18, 2009
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World Famous...... Hummwonder what world you are living in. Looks great though
He’s a legend in his own mind!
- May 23, 2015
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Costco had a nice 5lbs package of chuck steaks that decided to turn into ground beef and make burgers with -
Making your own ground beef is soooo much better than buying the store made stuff. The texture is way better and you get to control what kind of beef you use. The burgers were so good that they didn’t last long enough to get a picture of the end result. They were super moist and tender....the best steak burgers you can make.
It was too cold and windy to grille today so I made them using the America’s Test Kitchen method. Simply form the beef patties by hand with as little mixing and compression as possible and only add salt and pepper. Brown them on each side using a hot skillet (I use my cast iron pan) and then transfer them to a cooking sheet and finish them off in a 300F oven. Add cheese to however many patties you want before baking. Remove them from the oven when the internal thermometer reads 135F.
Viola! Perfect hamburgers.
Making your own ground beef is soooo much better than buying the store made stuff. The texture is way better and you get to control what kind of beef you use. The burgers were so good that they didn’t last long enough to get a picture of the end result. They were super moist and tender....the best steak burgers you can make.
It was too cold and windy to grille today so I made them using the America’s Test Kitchen method. Simply form the beef patties by hand with as little mixing and compression as possible and only add salt and pepper. Brown them on each side using a hot skillet (I use my cast iron pan) and then transfer them to a cooking sheet and finish them off in a 300F oven. Add cheese to however many patties you want before baking. Remove them from the oven when the internal thermometer reads 135F.
Viola! Perfect hamburgers.
- Oct 18, 2009
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I agree with you on making your own burgers. I have started doing so ever since I got the grinder you suggested
and everyone loves my burgers. I sometimes mix in a little pork and smoked bacon 
which also turn out very juicy
- Oct 18, 2009
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It’s never to cold to grill!! Back East, I used to shovel a path from my back door to my webbah.
- May 23, 2015
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CORRECTION - "I am too much of lazy wuss to get my butt outside and grill when it's less than 50F and windy...."
Happy now??
Agree he is definitely not right
Funny, my wife says the exact same thing ...
what you are more likely to get is snakes, and of course that means rattlers. that trap looks intriguing. I have a serious rock squirrel problem, along with rats and mice. snap traps are the most effective thing I have ever found for rats and mice but they sure don't work on squirrels. do not get me started on fake feel-good trap and release BS thinking! but a self-resetting humane kill trap could be useful if it really works.
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I like that setup! Is the chicken pounded flat? That's the secret to tenderness. I make chicken cutlets a couple times a month and usually use a similar assembly line accept I use ziplock bags. Much easier cleanup.
Oh and I also grill 12 months of the year. As long as it isn't too windy since that blows all the heat out of the grill, then I'm out there. My grill is in a covered gazebo so even in the rain I am ok.
Pounded away. They still blew up though when I fried them. They were really thin. Hopefully they r tender enough.
That’s because they inject the breasts with chicken broth. They started doing that a few years ago so they can make more money by the pound in the grocery stores. I hate that
!I try to only buy my chicken breasts at Costco, as they have the least amount in added fillers.
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