What Are You Chef-ing Tonight, Dr?

lousubcap

@Eggpharmer - looks great and the jalas take it over the top. 

GrateEggspectations

Canugghead said:

Last night's dinner, quickie wangs and taters from baby pellet pooper, squash from kitchen clock.

Beautiful plate, as always. Curious as to why you did the squash in the oven while you did potatoes on the smoker. Different cooking temps, or just after different flavour profiles? 

A B-I-L of mine, who has a KJ along with many other grills and is a great cook (best turkey I’ve had, regardless of how he cooks it) bought a Coleman pellet smoker for like $400 instead of $900 or some deep discount like that. He swears by it. Has been trying to get me to get one. 

BigGreenKev

Wooderson said:

Liquid gold this fall afternoon

What cut off meat is that and for stock or like pho?

Canugghead

GrateEggspectations said:

Canugghead said:

Last night's dinner, quickie wangs and taters from baby pellet pooper, squash from kitchen clock.

Beautiful plate, as always. Curious as to why you did the squash in the oven while you did potatoes on the smoker. Different cooking temps, or just after different flavour profiles? 

A B-I-L of mine, who has a KJ along with many other grills and is a great cook (best turkey I’ve had, regardless of how he cooks it) bought a Coleman pellet smoker for like $400 instead of $900 or some deep discount like that. He swears by it. Has been trying to get me to get one. 

The Traeger Ranger grid is only 16x11.5", it was filled with wings. I have a DIY second deck and it was occupied by taters. My wife made the squash. The little guy reached 350 in just over five minutes, wings took 15m, flipped and another 12m, done. Taters (pre nuked for 10m) was done at same time. It's much easier/faster than firing up the big Traeger.

I wonder if your B-I-L got it from wally world. At the beginning of this summer our local wally had about 4-6 of these at $798.

I think they sold just one or two all summer, dropped the price to $400 and still no takers, next thing I heard they went down to $249 and all gone in no time. In fact, according to stocktrack they dropped to $98 and all gone super quick of course.

GrateEggspectations

@Canugghead

A smoking deal at $98 - pun intended!

No, I think this is the one B-I-L purchased, but paid way less than the $920 listed here. He loves it!

https://www.canadiantire.ca/en/pdp/coleman-cookout-wood-pellet-grill-smoker-with-digital-controls-0853189p.0853189.html

The real estate consideration for the vegetables escaped me, but I should have known, given you often have a lot of items and host a big group - or perhaps a small group of very hungry/motivated people. 🙂

MasterC

London broil, baby reds and carrots along with something green for my northern friend 

Wooderson

BigGreenKev said:

Wooderson said:

Liquid gold this fall afternoon

What cut off meat is that and for stock or like pho?

We bought a half of beef and i told the butcher that we wanted the fat so we could render it.   It's rendered beef tallow to use instead of butter, veg oil or any seed oils that one may use for cooking. This is the finished product

shtgunal3

@Canugghead as you may recall I also have a Ranger. Would you mind sharing a pic and details on your DIY second level grid?

Canugghead

shtgunal3 said:

@Canugghead as you may recall I also have a Ranger. Would you mind sharing a pic and details on your DIY second level grid?

I salvaged a hefty 9mm stainless grid from a retired Weber gasser and trimmed it with an angle grinder to fit the Ranger, and use it as the main grid. The upper deck is the original stock grid elevated by three upside down round headed bolts secured with washers and nuts. The round heads sit nicely on the lower grid and easy to lift off as needed. 

The bottom washer is notched so it butts against the edge and spine for better stability. Three legs give you better balancing. My bolts are too long, that's why I have to move the right front leg back a tad so it doesn't interfere with the lid closing.

caliking

@Canugghead I am not surprised that I am impressed by your ATD for a mod like this.  

lousubcap

Great work with that mod right there.  Another DIY that improves the product.  

shtgunal3

Awesome @Canugghead thanks for the pics

shtgunal3

Redneck Tex-Mex. Pictures are terrible food was great. Venison backstrap fajita nachos.

Buckwoody Egger

Gettin the PM hours kicked off right 

JohnInCarolina

Costco NY strips

Ybabpmuts

Holy sh!t.

lousubcap

$$ shot says it all.  Nailed those steaks!

GrateEggspectations

@JohnInCarolina

Looks great. Pizza oven? Do you just brown the exterior at high heat and then dial it way down until desired IT?

fishlessman

JohnInCarolina said:

Costco NY strips

First Costco near me opens in about a month.....damn that looks good

Eggdicted_Dawgfan

@fishlessman are you near Scarborough I assume? We just finished up our work at that location last week. 

JohnInCarolina

GrateEggspectations said:

@JohnInCarolina

Looks great. Pizza oven? Do you just brown the exterior at high heat and then dial it way down until desired IT?

Yes this was in the Roccbox.  I just kept them in there at high heat until I got to my desired IT.  

These were pretty good but I definitely prefer the reverse sear.  I was just a bit lazy last night.

GrateEggspectations

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina

Looks great. Pizza oven? Do you just brown the exterior at high heat and then dial it way down until desired IT?

Yes this was in the Roccbox.  I just kept them in there at high heat until I got to my desired IT.  

These were pretty good but I definitely prefer the reverse sear.  I was just a bit lazy last night.

I’ll have to try that with the Geek Chef that @canugghead egged me on to buy. 

Does it make a mess inside the oven?

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina

Looks great. Pizza oven? Do you just brown the exterior at high heat and then dial it way down until desired IT?

Yes this was in the Roccbox.  I just kept them in there at high heat until I got to my desired IT.  

These were pretty good but I definitely prefer the reverse sear.  I was just a bit lazy last night.

I’ll have to try that with the Geek Chef that @canugghead egged me on to buy. 

Does it make a mess inside the oven?

Not at all.  They’re cooked inside a cast iron pan, so none of the protein ever really comes into contact with the floor of the oven.

WeberWho

I had leftover smoked chicken breasts from the other day that needed to used up. So I fired up the Blackstone. Sauteed some mushrooms, onions, jalapenos, and green peppers. I dicked up the chicken breast and melted some pepper jack cheese over it. Quick easy meal. 

Canugghead

@WeberWho
Change it, it's a family forum 

WeberWho

Canugghead said:

WeberWho said:

I had leftover smoked chicken breasts from the other day that needed to used up. So I fired up the Blackstone. Sauteed some mushrooms, onions, jalapenos, and green peppers. I dicked up the chicken breast and melted some pepper jack cheese over it. Quick easy meal. 

dicked up the breast 

Hahahahah!!!! Thanks phone autocorrect! It has to stayed dicked now even if I do have time to go and change it. 

Canugghead

Paging @WeberWho ^^^

JohnInCarolina

WeberWho said:

Canugghead said:

WeberWho said:

I had leftover smoked chicken breasts from the other day that needed to used up. So I fired up the Blackstone. Sauteed some mushrooms, onions, jalapenos, and green peppers. I dicked up the chicken breast and melted some pepper jack cheese over it. Quick easy meal. 

dicked up the breast 

Hahahahah!!!! Thanks phone autocorrect! It has to stayed dicked now even if I do have time to go and change it. 

For what it’s worth, you **** up chicken like a man half your age…

Ybabpmuts

No comment.

Wolfpack