The trick is to smoke the meat and not make the meat smoke
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June 2010

Grill Refurb Part 2-The Rust of the Story

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Perhaps I should have taken the way the replacement burners were delayed three times and were finally delivered, as a sign that this part of my grill refurb operation might not run as smoothly as the rest of it had. The burners were out of stock and I had indeed received 3 different delivery dates for them, each 3 weeks later than the previous notice. When they finally did ship I breathed a sigh of relief that at least they weren’t discontinued. I’d gotten a range of arrival dates where they shipped via UPS ground. The day they actually arrived we had some very bad thunderstorms roll through with torrential rains. Knowing that the UPS driver always left packages at my front door, I’d checked the front steps several times that day and there was no package. Then my wife arrived home from work and asked if I had ordered something, because there was a very wet box on the SIDE stairs. I sighed and decided a little water wasn’t going to hurt anything. But perhaps this was a warning sign from the BBQ gods. Read More...
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Quick Chip Tip

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Up until this past month I’d gotten away from trying to use the smoker drawer in my gas grill for quick cooks. There simply was not enough smoke produced short term to make it worth while. So what has changed? Well a tip from the COOKS ILLUSTRATED SUMMER GRILLING GUIDE 2010 (See blog entry) has enabled me to get more short term smoke. This now makes adding smoke to chicken wings and even thick burgers that cook for 10 minutes or more possible. The best part is this tip is faster & easier than my normal method too.
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Memorable Memorial Day Weekend - Part 2

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My meal on Saturday, as described in the previous blog entry MEMORABLE MEMORIAL DAY - PART 1 was not soon to be topped and frankly I wasn’t going to try. I just wanted to grill up something good for Monday and the BBQ CHICKEN WINGS I made filled the bill nicely. The recipe came from Cooks Illustrated Summer Grilling 2009 and while I’d made wings in a similar fashion form some other cookbooks, there were three differences. First this recipe gave you 4 different and very interesting BBQ sauces to choose from. Second: This recipe added smoke and the method America’s Test Kitchen recommended had already proven it’s worth for Saturdays SMOKEHOUSE BURGERS. Lastly I was going to try a new recipe for potatoes called GRILLED NEW POTATOES WITH A RED PEPPER CRUST looked really tasty. Read More...
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Memorable Memorial Day Weekend - Part 1

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Saturday was my mothers birthday and I wanted to make a special meal for her. When folks get into their 80’s you don’t know just how many more birthdays you’ll celebrate with them. One problem is my mother doesn’t ask for much. I offered to make her anything she’d like and she picked hamburgers. Now she does really like hamburgers, but I also think it is a case she doesn’t want me to do what she perceives to be a lot of work. I think she sometimes forgets that her “work” is my pleasure-at least most days. This blog entry will detail the process I went through to make this special meal and also discuss a couple interesting things that happened along the way. This includes a mistake that could have turned out far worse than it did. Read More...
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