|
|
Post by Floyd Diabolical Barber on Apr 16, 2017 20:31:02 GMT -5
Today I worked on our big gas/charcoal grill on the carport, and we cooked out on our little emergency backup charcoal grill.It's a real cool little cooker, homemade out of heavy steel. I picked it up at a community sale years ago. It's just big enough for two steaks or chicken leg quarters (which we had for dinner and lunch).
Rebuilding the gas grill was a little more involved than I expected. The upper drip pan had rusted out, so I had to fabricate one. I picked up a couple of cheap cookie sheets, cut and combined them them to size, and pop riveted it together and added some hangers.
I used the leftover metal from the burner drip shields I bought and had to cut to fit last year, to reinforce some rusted spots in the firebox (?) and installed 3 new burners and igniters. I should be an expert about them now, since I had to put them together about 4 or 5 times before I got everything right.
Two of the burners work perfectly, but the third has something wrong in the control or something. It has big flame right at the front of the burner, and very little at the back. I tool the orifice apart and cleaned it, with the same results. It was doing that before I started working on it, but I thought it had been because that burner was rusted out. Apparently not.
Ill do some looking and see if there is anything I can do short of replacing the entire three burner control, but for now, we just won't use that right side burner.
I also got the carport cleaned off and set up an old stereo out by my workbench, and strung up the hammock for a while yesterday.
|
|
|
|
Post by pairesta on May 30, 2017 7:54:50 GMT -5
Anybody want to discuss the new Texas Monthly Top 50 Barbecue Joints List? Pecan Lodge falling from 2 to out of the top 10 is surprising. They don't even really say why. As I said on the food thread, I made the mistake of trying to go to Truth Barbecue (#10) Saturday and found the line going all the way to the freeway. Another shock is Tejas Chocolate Factory (#6) in Tomball, the next town north of us. It's really, really good, but seems to have flown in under the radar. God now it's going to be impossible to get in there. |
|
LazBro
Prolific Poster 
Posts: 10,280 
|
Post by LazBro on Jun 6, 2017 14:23:15 GMT -5
Mrs. Snape's brother and his family moved into their first house last week, and they're planning to do a housewarming party later this month. The Mrs. asked if there's anything they needed by way of a housewarming gift - even just cash would have been a fine answer - but instead they said they wanted me to do a brisket for the party.
I know as the family's resident foodie guy I should expect it, and it's fine, I'll do it, but that's actually kind of a big ask. You're looking at $30-50 for the brisket, plus charcoal and wood, not to mention the 12+ hours of my life it takes to cook the thing.
Asking for stuff is one thing. Asking for me to give up a Saturday ... now that's a high price.
|
|
|
|
Post by pairesta on Jun 20, 2017 16:28:27 GMT -5
I made barbecue for myself on Father's Day: Beef Ribs, and Pork Ribs. I wanted something "easy", so I picked those two items. From experience, the Beef ribs only take 6 hours.
Well, the Barbecue Gods heard me getting cocky, because I could not get my smoker above 250. Even after 9 hours the damned beef ribs were still in the 170s internal temp. I had to take them off, crank up the gas grill, and put them on indirect heat to finish them off. Which of course resulted in dry outer meat and undercooked interior meat. And way underseasoned, too.
Although I will say I never give myself enough credit for how consistently great my pork ribs are, and this was no exception. Everybody nibbled at the beef rib but went back repeatedly for the pork.
|
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Jun 21, 2017 17:35:21 GMT -5
I made barbecue for myself on Father's Day: Beef Ribs, and Pork Ribs. I wanted something "easy", so I picked those two items. From experience, the Beef ribs only take 6 hours. Well, the Barbecue Gods heard me getting cocky, because I could not get my smoker above 250. Even after 9 hours the damned beef ribs were still in the 170s internal temp. I had to take them off, crank up the gas grill, and put them on indirect heat to finish them off. Which of course resulted in dry outer meat and undercooked interior meat. And way underseasoned, too. Although I will say I never give myself enough credit for how consistently great my pork ribs are, and this was no exception. Everybody nibbled at the beef rib but went back repeatedly for the pork. So lay down your pork rib recipe/ process. Mine seem to peak at "good." |
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Jun 21, 2017 18:21:10 GMT -5
Tonight I got #drunk and reread the entire barbecue thread. This isn't the first time I've done this.
|
|
|
|
Post by pairesta on Jun 22, 2017 9:47:35 GMT -5
Tonight I got #drunk and reread the entire barbecue thread. This isn't the first time I've done this. Mmm. 13 pages of bbqfail by yours truly. Are you still with us? |
|
|
|
Post by pairesta on Jun 22, 2017 9:51:45 GMT -5
So lay down your pork rib recipe/ process. Mine seem to peak at "good." It's basically Aaron Franklin's from his youtube cooking episodes. St Louis or full rack of spareribs. I don't trim them at all--no silverskin removing, nothing--except maybe to trim off the tapered end with a tiny rib bone in it. Then salt and rub and let it sit in the fridge for a few hours (not overnight). Smoke @275 for 2-3 hours, til they've turned reddish brown and are starting to pull back from the bone. Take a large, wide sheet of foil, paint an area the size and shape of the ribs with bbq sauce, lay the ribs meat side down on this sauce, wrap tightly, back on the smoker for 1-2 hours more. 1 hour more will have them bite tender, two hours has them falling off the bone. |
|
|
|
Post by Floyd Diabolical Barber on Jul 7, 2017 12:28:45 GMT -5
The igniters on the propane section of the grill have quit working, and I've been lighting it by hand. I put new igniters on this spring with the overhaul I did on it, and they had been working fine. I tried replacing the battery, but that didn't fix it. I'm going to have to take it apart, I guess. The burner that had a misshapen flame seems to have cleared itself, though, and is now working properly.
The smoker is working well. I still haven't refitted the gas hoses from both to the 100 pound tank yet. I hope to get that done yet this summer.
|
|
|
|
Post by The Stuffingtacular She-Hulk on Jul 17, 2017 9:25:57 GMT -5
Got a new charcoal grill because our faithful Weber of the past 20 years finally gave up the ghost and rusted through. This one is also a Weber. I used it for the first time last night to do a few things: Naturally, the first thing I grilled was a prime rib. In fairness, we got it on deep discount a few months ago and chucked it into the freezer for later, so this wasn't some special inaugural cut of meat we bought specifically for the grill. Here it is before I took it off:  And here's the slice I ate (not all of it, because jesus, it was a ton of meat) with bordelaise sauce and sauteed maitake mushrooms on the side.  For dessert, I marinated peaches and figs in triple sec, honey, white wine, fresh ginger, and a pinch of salt overnight and then grilled them:  |
|
|
|
Post by pairesta on Aug 21, 2017 6:40:38 GMT -5
After cooking barbecue so much the past couple years, I guess this year I needed a break since Saturday was only the second time this year I made the Texas Trinity of brisket sausage and ribs.
The ribs were over, barely able to hold their integrity when cut into separate pieces, but that's something that never bothered me.
When I did the brisket, every sign told me it was done: probe went in like butter, 199 internal, felt heavy, paper wrapping soaked through. But it was still under, needing maybe one more hour to hit the magic spot. But it was still juicy, well smoked and seasoned. It just wasn't eyes-roll-back, hear-the-angels-sing great. And maybe it's time I start adjusting my expectations and stop aiming for that top echelon of brisket and being disappointed when I don't hit it, because what I do land on is still pretty damned good. I haven't made a bad brisket in nearly two years at this point: they've all been either solidly good or a couple really great ones. But I can't tell what it is I need to do differently to land on great, vs. good, brisket. Every sign told me that this brisket was done, and it wasn't, and I don't know what I could do differently there short of cutting into it.
|
|
|
|
Post by Pastafarian on Sept 3, 2017 10:27:39 GMT -5
After cooking barbecue so much the past couple years, I guess this year I needed a break since Saturday was only the second time this year I made the Texas Trinity of brisket sausage and ribs. The ribs were over, barely able to hold their integrity when cut into separate pieces, but that's something that never bothered me. When I did the brisket, every sign told me it was done: probe went in like butter, 199 internal, felt heavy, paper wrapping soaked through. But it was still under, needing maybe one more hour to hit the magic spot. But it was still juicy, well smoked and seasoned. It just wasn't eyes-roll-back, hear-the-angels-sing great. And maybe it's time I start adjusting my expectations and stop aiming for that top echelon of brisket and being disappointed when I don't hit it, because what I do land on is still pretty damned good. I haven't made a bad brisket in nearly two years at this point: they've all been either solidly good or a couple really great ones. But I can't tell what it is I need to do differently to land on great, vs. good, brisket. Every sign told me that this brisket was done, and it wasn't, and I don't know what I could do differently there short of cutting into it. Any tips on a great brisket? Picked one up a beautiful one yesterday and am going to tackle it tomorrow. I'm thinking with a dry rub I picked up at a local spice merchant. I've got either maple or hickory with which to smoke it, maybe a blend of both. This will only be my second one though, so would love to know what has worked well for you. |
|
|
|
Post by pairesta on Sept 3, 2017 10:43:26 GMT -5
After cooking barbecue so much the past couple years, I guess this year I needed a break since Saturday was only the second time this year I made the Texas Trinity of brisket sausage and ribs. The ribs were over, barely able to hold their integrity when cut into separate pieces, but that's something that never bothered me. When I did the brisket, every sign told me it was done: probe went in like butter, 199 internal, felt heavy, paper wrapping soaked through. But it was still under, needing maybe one more hour to hit the magic spot. But it was still juicy, well smoked and seasoned. It just wasn't eyes-roll-back, hear-the-angels-sing great. And maybe it's time I start adjusting my expectations and stop aiming for that top echelon of brisket and being disappointed when I don't hit it, because what I do land on is still pretty damned good. I haven't made a bad brisket in nearly two years at this point: they've all been either solidly good or a couple really great ones. But I can't tell what it is I need to do differently to land on great, vs. good, brisket. Every sign told me that this brisket was done, and it wasn't, and I don't know what I could do differently there short of cutting into it. Any tips on a great brisket? Picked one up a beautiful one yesterday and am going to tackle it tomorrow. I'm thinking with a dry rub I picked up at a local spice merchant. I've got either maple or hickory with which to smoke it, maybe a blend of both. This will only be my second one though, so would love to know what has worked well for you. My personal choice would be not maple; it makes everything taste like pancakes to me. What kind of smoker is it? What kind of brisket? Is it whole (packer) or just the flat? Give yourself plenty of time. However much time you think you need, add two hours to that. Also the longer it's off and rests, the better. Cook until a probe inserted in the middle top of it goes in like soft butter. 200-ish temp reading. Wrap it about 5 hours in if you can. These references are indispensable research: amazingribs.com/recipes/beef/texas_brisket.htmlwww.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUuGood luck! PM me or post here with other questions; I'll be sure to check in. |
|
|
|
Post by Pastafarian on Sept 3, 2017 10:49:54 GMT -5
Any tips on a great brisket? Picked one up a beautiful one yesterday and am going to tackle it tomorrow. I'm thinking with a dry rub I picked up at a local spice merchant. I've got either maple or hickory with which to smoke it, maybe a blend of both. This will only be my second one though, so would love to know what has worked well for you. My personal choice would be not maple; it makes everything taste like pancakes to me. What kind of smoker is it? What kind of brisket? Is it whole (packer) or just the flat? Give yourself plenty of time. However much time you think you need, add two hours to that. Also the longer it's off and rests, the better. Cook until a probe inserted in the middle top of it goes in like soft butter. 200-ish temp reading. Wrap it about 5 hours in if you can. These references are indispensable research: amazingribs.com/recipes/beef/texas_brisket.htmlwww.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUuGood luck! PM me or post here with other questions; I'll be sure to check in. Thanks! Its a Big Steel Keg (kind of a knock off of the Big Green Egg) so not a dedicated smoker, but I have smoked stuff with it. I'll pm with some questions on the other stuff, thanks again! |
|
|
|
Post by pairesta on Sept 3, 2017 10:59:41 GMT -5
The igniters on the propane section of the grill have quit working, and I've been lighting it by hand. I put new igniters on this spring with the overhaul I did on it, and they had been working fine. I tried replacing the battery, but that didn't fix it. I'm going to have to take it apart, I guess. The burner that had a misshapen flame seems to have cleared itself, though, and is now working properly. The smoker is working well. I still haven't refitted the gas hoses from both to the 100 pound tank yet. I hope to get that done yet this summer. I love my Weber, but it just passed the five year warranty limit on many of its parts, and what a shock, all of them are falling apart. The cast iron grill grates--a mistake to hold out for I realized as soon as I got them--are rusted out and splintering. The "flavorizer bars" that go over the burner tubes are pitted and have holes in them. The ignitor, too, stopped working even with a battery replacement, and I'm not nearly as handy as you, so I have no idea how to replace the actual ignitor. All told I'm looking at probably $200 for an overhaul just on those parts. Grr. |
|
|
|
Post by Floyd Diabolical Barber on Sept 3, 2017 11:31:58 GMT -5
The igniters on the propane section of the grill have quit working, and I've been lighting it by hand. I put new igniters on this spring with the overhaul I did on it, and they had been working fine. I tried replacing the battery, but that didn't fix it. I'm going to have to take it apart, I guess. The burner that had a misshapen flame seems to have cleared itself, though, and is now working properly. The smoker is working well. I still haven't refitted the gas hoses from both to the 100 pound tank yet. I hope to get that done yet this summer. I love my Weber, but it just passed the five year warranty limit on many of its parts, and what a shock, all of them are falling apart. The cast iron grill grates--a mistake to hold out for I realized as soon as I got them--are rusted out and splintering. The "flavorizer bars" that go over the burner tubes are pitted and have holes in them. The ignitor, too, stopped working even with a battery replacement, and I'm not nearly as handy as you, so I have no idea how to replace the actual ignitor. All told I'm looking at probably $200 for an overhaul just on those parts. Grr. I haven't had to replace grates so far. You can get universal (adjustable length) 'flavorizer" burner covers and just set them to the right length and set them on I think my new igniters came with the new burner tubes I got, and were pretty simple to replace, one screw each, if I remember correctly. The thing that was a bit complicated was making a new drip pan, since I couldn't find a cheap baking pan the right dimensions. My experience is that pretty much all grates rust and splinter after a year or two of use, but that just adds extra iron in our diet. That itself doesn't bother me that much, I use a wire brush on them if they get too fuzzy. If the grates are shot, you might want to look into a new grill, but if they are good for another year or two, you might take them out, look at how the igniters are fastened on (the burner covers usually just sit on a ledge) and see if you think it's worth working on. Happy Grillin' |
|
|
|
Post by pairesta on Sept 3, 2017 11:36:58 GMT -5
I love my Weber, but it just passed the five year warranty limit on many of its parts, and what a shock, all of them are falling apart. The cast iron grill grates--a mistake to hold out for I realized as soon as I got them--are rusted out and splintering. The "flavorizer bars" that go over the burner tubes are pitted and have holes in them. The ignitor, too, stopped working even with a battery replacement, and I'm not nearly as handy as you, so I have no idea how to replace the actual ignitor. All told I'm looking at probably $200 for an overhaul just on those parts. Grr. I haven't had to replace grates so far. You can get universal (adjustable length) 'flavorizer" burner covers and just set them to the right length and set them on I think my new igniters came with the new burner tubes I got, and were pretty simple to replace, one screw each, if I remember correctly. The thing that was a bit complicated was making a new drip pan, since I couldn't find a cheap baking pan the right dimensions. My experience is that pretty much all grates rust and splinter after a year or two of use, but that just adds extra iron in our diet. That itself doesn't bother me that much, I use a wire brush on them if they get too fuzzy. If the grates are shot, you might want to look into a new grill, but if they are good for another year or two, you might take them out, look at how the igniters are fastened on (the burner covers usually just sit on a ledge) and see if you think it's worth working on. Happy Grillin' The burner tubes, thankfully, are still working and I believe those have a lifetime warranty. My dad bought adjustable steel grates for his grill that he's pretty happy with, so I may go that route instead of the pricier and bound to fail again cast iron grates. These are very definitely on their last legs, with just a thin strand of metal left still connecting them before they shatter. I've been cooking on grill mats all summer just to get food off the grates. My weber's just 6 years old. Granted I don't take painstaking care of it, but I'd hope I have a few more years out of it, considering the cost. |
|
|
|
Post by pairesta on Sept 26, 2017 16:22:57 GMT -5
|
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Apr 15, 2018 16:34:03 GMT -5
Just slapped the brine on some pork belly. It's bacon time ... in 5-7 days.
I bought the belly well over a year ago. It's be taking up space in my freezer - and mind - all this time, and despite the fact that I've been home bound for 4 months now, I've only just started to realize how convenient this makes smoking food. All day to get it done, and no pesky family obligations getting in the way.
|
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Apr 21, 2018 19:58:07 GMT -5
Just slapped the brine on some pork belly. It's bacon time ... in 5-7 days. I bought the belly well over a year ago. It's be taking up space in my freezer - and mind - all this time, and despite the fact that I've been home bound for 4 months now, I've only just started to realize how convenient this makes smoking food. All day to get it done, and no pesky family obligations getting in the way.  |
|
|
|
Post by pairesta on Apr 23, 2018 6:53:11 GMT -5
Just slapped the brine on some pork belly. It's bacon time ... in 5-7 days. I bought the belly well over a year ago. It's be taking up space in my freezer - and mind - all this time, and despite the fact that I've been home bound for 4 months now, I've only just started to realize how convenient this makes smoking food. All day to get it done, and no pesky family obligations getting in the way. Good to see you following my "simple" advice on bacon. The best thing is you've got a bacon-themed week of cooking awaiting you: BLTs, Pasta Carbonara or All'Amatriciani, a salad to be "healthy", etc. |
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Apr 23, 2018 12:11:41 GMT -5
Good to see you following my "simple" advice on bacon. The best thing is you've got a bacon-themed week of cooking awaiting you: BLTs, Pasta Carbonara or All'Amatriciani, a salad to be "healthy", etc. I really hadn't put much thought into its use, honestly, but these ideas are making a lot of sense. I had already planned to make a standard tomato sauce tonight for chicken parm, but what the H, I'm going to make All'Amatriciani to give the dish a little sauce* and then serve the sauce properly with bucatini tomorrow night. *I use very little tomato sauce in my chicken/veal/eggplant parm, since I don't bake it in sauce. My chicken/veal/eggplant parm is basically Italian schnitzel. Sauce on the side. I focus on crispy. |
|
|
|
Post by The Stuffingtacular She-Hulk on Apr 25, 2018 11:45:12 GMT -5
Busting out the indoor pressure smoker tonight for some pork chops! And half a cored pineapple, because why the fuck not.
|
|
|
|
Post by Not a real doctor on Dec 7, 2018 21:07:16 GMT -5
I'm hosting an almost end-semester bacchanal for my department and other work friends tomorrow so I've got 2 chickens and a rack of ribs rubbed down and ready to go. The pulled pork affair earlier this fall was a wild success so hopefully this comes off without a hitch. I'm not sure how many people will actually show up but this could be the biggest event I've ever hosted (!)
I'm gonna make sooooo much white bean chili outta these carcasses when it's done
|
|
|
|
Post by pairesta on May 28, 2019 6:17:35 GMT -5
So this Memorial day weekend I made the worst barbecue meal I've done in years. The centerpiece was a prime brisket from Costco, which when I took it out of its package, revealed a huge gash right down the middle of the point, opening up a deep pocket that nearly split the meat in two. That pocket was lined with fat, and when I aggressively trimmed it, it basically hollowed out the point and left a hole straight through to the other side. Naturally, this lead to the point overcooking into a shreddy pile. And, despite all that trimming, the point was still 90% unrendered fat. The ribs wound up this pallid gray color with no smoke ring. I used a commercial rub my well-meaning wife bought me for Christmas, and it was flavorless sawdust: they desperately needed salt. BUT WAIT! I even screwed up the sides. I made a mustardy potato salad, only to be told flatly by my parents at dinner that they both hate that kind of potato salad. I made a "healthy" slaw by just dressing like a regular salad: oil and vinegar. It was . . . fine. But there's a shitton of it and I can tell it's going to be one of those things that regenerates in the fridge. Even my poor wife got the curse: she made a cobbler for dessert, only to discover it completely raw in the middle when she went to serve it, despite having overcooked it by 10 minutes. We took it back home and baked it for another hour, and it still was raw in the middle. This is apparently a common problem with cobblers, based on some casual online research I did after the fact. Especially if you use strawberries, which through off tons of liquid as they bake. What a great thing to get up at 3 am for and spend 14 hours making!  |
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on May 28, 2019 11:53:59 GMT -5
So this Memorial day weekend I made the worst barbecue meal I've done in years. The centerpiece was a prime brisket from Costco, which when I took it out of its package, revealed a huge gash right down the middle of the point, opening up a deep pocket that nearly split the meat in two. That pocket was lined with fat, and when I aggressively trimmed it, it basically hollowed out the point and left a hole straight through to the other side. Naturally, this lead to the point overcooking into a shreddy pile. And, despite all that trimming, the point was still 90% unrendered fat. The ribs wound up this pallid gray color with no smoke ring. I used a commercial rub my well-meaning wife bought me for Christmas, and it was flavorless sawdust: they desperately needed salt. BUT WAIT! I even screwed up the sides. I made a mustardy potato salad, only to be told flatly by my parents at dinner that they both hate that kind of potato salad. I made a "healthy" slaw by just dressing like a regular salad: oil and vinegar. It was . . . fine. But there's a shitton of it and I can tell it's going to be one of those things that regenerates in the fridge. Even my poor wife got the curse: she made a cobbler for dessert, only to discover it completely raw in the middle when she went to serve it, despite having overcooked it by 10 minutes. We took it back home and baked it for another hour, and it still was raw in the middle. This is apparently a common problem with cobblers, based on some casual online research I did after the fact. Especially if you use strawberries, which through off tons of liquid as they bake. What a great thing to get up at 3 am for and spend 14 hours making! Dude, I'm sorry it was such a disaster, and a damn shame about that brisket. What the hell, Costco?! |
|
|
|
Post by Not a real doctor on Jun 13, 2021 17:01:00 GMT -5
Maybe with the pandemic receding we'll get back into bbq lifestyle-ing again.
I'm trying "cook a new meat dish each month" this year and this was brisket month. I'm happy with how it came out but I'll never cook one again. Pork shoulders,whole chickens, and pork ribs are all I need considering the work/reward involved.
|
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Sept 28, 2021 14:18:09 GMT -5
I think I've decided I want a pellet smoker.
I should really be focused on replacing my broken propane grill, because I've already got a smoker by way of my Big Green Egg. But I want more ease-of-use on the smoking front, and I'm happy to use the BGE just for high heat grilling applications.
Though that still leaves me without the convenience of a propane grill. Maybe I should just get a simple Weber or something.
|
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Feb 15, 2022 15:41:24 GMT -5
As you'll know from the main food thread, I recently got into the pellet smoker lifestyle by way of a Traeger Ironwood 885. I've been loving it and using the crap out of it. I still love my Big Green Egg, but the sheer convenience of not having to start or tend to a charcoal fire has been a game changer. Like virtually everyone who buys a Traeger (or any pellet smoker), I've also become obsessed with Meat Church, a BBQ lifestyle brand best known for their rubs, their cooking videos, and their association with Traeger. I highly recommend dipping into their catalog if you're at all interested in making barbecue -OR- honestly just looking for some new spice rubs to try. The Holy Voodoo is awesome on vegetables such as greens, mushrooms and potatoes.  |
|
LazBro
Prolific Poster
Posts: 10,280
|
Post by LazBro on Feb 16, 2022 11:50:27 GMT -5
One interesting ... not really downside, but something I've had to come to terms with using a pellet smoker, is how little fiddling there is to do. Of course, that's a big part of their appeal: astonishingly accurate temperature control, no charcoal, foolproof fuel management (just pour pellets into the hopper), and even onboard leave-in thermometer for precise doneness control. You can run the whole thing from an app on your phone. It's easy.
... ... ... but is it too easy?
The results speak for themselves. I've put out some awesome food on this grill already. But I kinda miss messing with things. Tending to it. As I've stated numerous times across the food board's many threads, my favorite part of cooking is the doing of it. I like to eat good food, sure, but what I really like to do is cook. This pellet grill is such a tight system, so self-reliant, that sometimes it doesn't really feel like cooking. It's baking with smoke. I find myself walking out back to eye the temp, like I would on my Egg, just for the routine of it. The habit of it. Like I have to invent elaborate menus of laborious side dishes just to give myself a thrill.
I don't know. It's weird.
|
|
