longbow51
Well-known member
- Joined
- Feb 17, 2023
- Messages
- 1,506
Probably so. Lets me smoke with lump charcoal and wood chunks with the convenience of a pellet grill, though. Control everything with my phone.
What's on the Grill Or just got off?
- Thread starter OliverQ
- Start date
Probably so. Lets me smoke with lump charcoal and wood chunks with the convenience of a pellet grill, though. Control everything with my phone.
Broke out the Weber kettle for the first time in probably a decade. Had to drill out the ash clean out because rusted shut. Been sitting in a corner neglected.
Bought about 10lbs Hatch chiles Iām roasting and going to freeze.
Feels good to get this thing back on action. Will buy a new ash cleaner/dampner.
Bought about 10lbs Hatch chiles Iām roasting and going to freeze.
Feels good to get this thing back on action. Will buy a new ash cleaner/dampner.
Nick87
Well-known member
The more I use mine the more I realize its all you need.
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Thereās something that feels good about cooking over a charcoal grill or open flame.
Nick87
Well-known member
Its crazy how many gadgets we use to cook with now, im guilty too. Just more bs for comfort.
Wildabeest
Well-known member
Nothing better than stuff cooked over fire!
I checked a bucket list restaurant off my list a week ago. Burnt Ends in Singapore. 14 course chefās tasting menu - everything cooked over wood embers. Fire Door in Sidney is next. And then the grand finale for all wood fired restaurants - Etxebarri in Spain where the guys who started the two restaurants above refined their craft.
Chef Tim from New Zealnd took great care of me.
@WildWill might appreciate the first course (and one of my favorites) - smoked 63 degree (runny) quail egg with caviar.
Nick87
Well-known member
That's fishing bait...i think.
Wildabeest
Well-known member
Nah, this would better fit the fish bait category. Eel and bone marrow on a fire roasted sesame cracker.
Nick87
Well-known member
That's some interesting stuff. Is the black thing the cracker?
Used to go to Lolo Steakhouse back in the day. Steaks, potatoes cooked over an open flame. Doesnāt get much better.
Wildabeest
Well-known member
Yes. A layer of marrow between that and the eel. Was actually quite tasty.
Wildabeest
Well-known member
For you meat and potato folks, one of the heavier courses was a picahna over smoked butter potato purƩe. Probably my favorite course of the night.
It was fun chatting with the chef about how they prepare things like smoking a soft boiled quail egg or smoked butter.
More meat. Flat iron steak that was as tender as any filet minion Iāve had. All of their beef was Australian Wagyu.
It was fun chatting with the chef about how they prepare things like smoking a soft boiled quail egg or smoked butter.
More meat. Flat iron steak that was as tender as any filet minion Iāve had. All of their beef was Australian Wagyu.
