Home Distiller

I love to grill. Sometimes I make a mixed meat home pressure canned chili with pork, chicken, and beef, all done on my grill.

Here's my setup. I have a WeberQ series 200. It's a smaller propane grill that uses a cast iron cooking surface. My propane tank is a 71lb four foot tall tank that I filled up some time around April. Then I got one of those little cast iron boxes with slits in the lid for smoking.

I used to buy mesquite and hickory chips at Lowes, but the Roth's market has bags of chipped and pressed wood for this exact purpose. They even have pecan wood! A forty pound bag runs about fifteen dollars or so IIRC. I'm headed out that way tomorrow, so I'm picking up a bag of mesquite and a bag of pecan. Do love to grill up me some walkin birds.

I like to cook steaks in a modified Alton Brown style. I run the propane full steam for ten minutes to get that cast iron surface up to 450, and then drop a one inch thick London Broil on there for three and a half on one side, and three and a half on the other. Then remove from heat on to a plastic cutting board and cover with foil for ten minutes. It finishes cooking under the foil and rests the juices into the meat. Slice, dust with salt and pepper, and enjoy. Lord have mercy.

I'm working on a formula for doing walkin birds the same way but I'm not there yet. Soon. The bones and the variable thickness of the meat offers some challenges, but I fully plan to have a method dialed in by 2012.

With the steak I like to drink a glass of California red Zinfandel and back it up with a quart of white tea over ice. Veggies are a pile of asparagus done on the same grill along with a nice big wedge Iceberg salad dressed with the Costco restaurant Italian with blue cheese crumbled over the top.

The missus doesn't mind my cooking.

you got me hungry. i cook too, but damm, sounds like you got a passion for it! heres a pic of my grilling

"There is nothing more primal, satifying, or perfect than the marriage of meat and fire."

...and you can quote me on that!

(In whinny tone) I'm hungry.

I also love to BBQ. I catch a lot of Salmon up north in waters of Canada, BC. I bbq and smoke the salmon. It is like a good liquor recipe, once to prefect it, it is hard to try something different!

The Mrs. does the prep work for the grill around my house, I'm just the lackey that fires up the grill and puts stuff on and takes it off when she tells me to. She buys the cedar planks to cook salmon on, and some secret recipe that involves slathering up the fish with mayonaise. Best salmon I've ever had, and it's no fluke. She's been nailing it perfect every weekend for a couple years now.

I've tossed the mesquite and hickory wood chips on a charcoal bbq to do a steak and that works a treat. Gonna get one of those cast iron boxes for the grill cuz you make it sound oh so good.

The cast iron box is a cheap little thing that just sits on the grill. It's no smoker. Smokers do the job SO much better... I just don't have one. Probably not going to bother, either. It's enough for me to get a little wood taste on there, just a little more flavor than the gas alone.

Dropped by the Roth's yesterday and picked up a 40# bag of apple wood pellets. Wonder what those walkers are gonna taste like now. Walkin birds and fresh butcher's pork polish sausage with apple wood smoke... mmmm.

I might even have a sip of whiskey to go with it.

batf wrote:you got me hungry. i cook too, but damm, sounds like you got a passion for it! heres a pic of my grilling

What cha got in that cast iron pot? Looks good.

I think my next one's gonna be pork chops soaked in apple juice and cinnamon. Slow and low.

pistachio_nut wrote:The cast iron box is a cheap little thing that just sits on the grill. It's no smoker. Smokers do the job SO much better... I just don't have one. Probably not going to bother, either. It's enough for me to get a little wood taste on there, just a little more flavor than the gas alone.

Dropped by the Roth's yesterday and picked up a 40# bag of apple wood pellets. Wonder what those walkers are gonna taste like now. Walkin birds and fresh butcher's pork polish sausage with apple wood smoke... mmmm.

I might even have a sip of whiskey to go with it.

you got a pic of that cast iron box????? we grill 5 out of 7 days. i love me some grillin, but im not ashamed to say that i got alot of learnin to do. i got me one of those charbroil quantoms that im just now getting the fill for.. im in the heart of pecan trees, so im sure that finding the wood would be no problem for me.

mr.spooky they are something like this. 2 x 3.5 x 7.5 or similar, they do make flavor. cob

10/4
thanks
spooky

I have a small electric smoker chief easy to use and I will put my smoke salmon recipe up against any of the more expensive smokers . It is all in the prep work. I like my smoke salmon a little moist so I do something different from anyone else. I skin the fish and put it in my special brine for 12 hours. I then dry it and prep it for the smoker. My big secret is that I cut pieces of aluminum foil the size of each piece of salmon. This acts as the skin, I do this so that 1/2 way through the smoke I can flip it over, add some more Johnny's seafood seasoning and then smoke the back side. By doing it this way I smoke the whole salmon without drying it out. I actually think this keeps some of the moisture in the fish.

Mr.Spooky; the little cast iron box go's in the coals, this kind is for the grill/stove top, wood in with the food, and can be used indoors with a big enough fan
comes in different sizes. cob http://www.barbecuegrillsandmore.com/Ca ... N1003.html" onclick="window.open(this.href);return false;" rel="nofollow

thanks!!! that seems like more of an "inhouse" piece... i like to load my grill up with food.. .recon i could just get like a SS "cage" and fill it with chips and set it directally on the grill?
thanks
spooky

right on the coals, it needs to be tight enough so the wet wood and smoke won't ignite. ignition makes soot and unwanted flavors. cob

edit; that fancy indoor looking smoker box can be used on a rig like in batf's picture.

i aint got coals i got lp.
when you say "wet wood" do you mean green wood or just hard wood thats saturated with water????
thanks spooky

hard wood soaked in water, i use apple, cherry, or hichory, depending on the flavor i'm looking for. for lp put another grate above the flame, with ceramic briquets on top to distribute the heat then the smoker box on the fake briquets under your meat, and your well on your way. cob