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OT - Holland Companion Resurrection - OT

MaskedMarvel
MaskedMarvel Posts: 3,589
in EggHead Forum
Greetings friends!

I picked this up off a local “freecycle” page, and couldn’t make it work. So, it sat for five years without moving on the deck. 

This week I decided to try again. 

BTW - there’s a “cult following” for Holland that I didn’t know about until joining their Facebook page. These things are LOVED. 

It basically roasts indirect, and you can add smoking wood. Mine is a small traveling version of their many gassers. 

Gonna fool around with it some more!
8-D


Large BGE and Medium BGE
36" Blackstone - Greensboro!


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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 12,181
    So much to love about this. I wanna see some cooks on that bad boy. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,093
    Never even heard of them, looks like a fun toy!  Looking forward to some cooks and photos!

    I would rather light a candle than curse your darkness.

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  • 6baluts
    6baluts Posts: 311
    @MaskedMarvel I have a couple of full sized Holland grills (Classic & Pinnacle) along with two Companions.
    - One of the Companions is exactly like yours the older style without the folding legs. Which honesty is better made than the newer folding leg model.  Both cook exactly the same though.
    - Used to carry one in the motorhome when I did the snowbird thing in South Florida. I can honestly say that I was responsible for 6 couples purchasing a Companion after having a meal cooked off one.
    - My opinion which means zilch Hollands are a fantastic chicken cooker. Repeatable results each and every time and clean bite through skin.
    - 
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  • hoosier_egger
    hoosier_egger Posts: 6,868
    My BIL has a couple hollands and loves them. I gave him a large egg to test drive for a summer trying to convert him, but he said it’s too much work. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • MaskedMarvel
    MaskedMarvel Posts: 3,589
    … it’s a different kind of cook than the BGE, for sure. You miss a lot of the flavor that blows me away on the Egg. Probably most of the charring, as well. 

    Did “roasted” chicken breasts and baby portas last night. Stacey really loved it - she doesn’t care for the char. Left side of the grill is WAY hotter than the right.  Moving stuff around as you go is an actually pretty easy way to curate that. 

    I’ve been tailgating exactly zero times in 15 years, but it’s super easy to carry this along. 

    Here’s the last page of an online manual for the machine. Check out some of these cook times (cracks me up they have a recommendation for MW/Well steaks lol)…


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • bluebird66
    bluebird66 Posts: 3,013
    I've always wanted a Holland to tinker with.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • bubbajack
    bubbajack Posts: 1,187
    My Son has one. Cooks about 350 to 400. Works fine!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • MaskedMarvel
    MaskedMarvel Posts: 3,589
    Oh - and you want fast, good chicken breasts btw? We do this a lot - 

    trim and butterfly the breasts
    slather in Kinder Wing Sauce
    Grill away! 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • alaskanassasin
    alaskanassasin Posts: 9,181
    Cool score! I met Brad Holland a few times years ago, his grills were made in Holly Springs NC. We were young and had a Companion back then, we weren’t really sure what to do with it because “it baked like an oven” and we were used to direct searing burgers and steaks etc.  Now you have me wishing I had one to play with again, I called my brother and he still has his in Alaska so maybe next time I’m up there we can play with it again.
    South of Columbus, Ohio.


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  • bluebird66
    bluebird66 Posts: 3,013
    MaskedMarvel said:
    Aaaaaalrighty. First meal cook on this thing…

    i predict images will be out of chronological order lol


    One of my grill buddies (Boomer) decided to assist in testing some asparagus while my back was turned. 



    And the final deal. Stacey doesn’t eat beef. I wanted a burger stack (low carb version). The Companion didn’t fail, with cycling the chicken for a final heat-up right before serving. Easy to clean, fast to heat up, etc etc. Gasser life!



    I always finish with a lite paprika dust. Delicious! Super simple. Lots of chicken leftovers haha

    have a great Saturday night everyone!

    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Foghorn
    Foghorn Posts: 10,295
    Paprika dust on the finish sounds great.  I might have to do that on a variety of things.  Great post and pics.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,631
    looks great!  

    ….shielding from flare ups and vaporizing the drippings as your smoke / flavor….  paraphrasing from what weber says about flavorizer bars

    https://www.weber.com/US/en/blog/burning-questions/flavorizer-bars-replace-em-or-keep-em/weber-30521.html
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  • MaskedMarvel
    MaskedMarvel Posts: 3,589
    Foghorn said:
    Paprika dust on the finish sounds great.  I might have to do that on a variety of things.  Great post and pics.
    Big fan here of seasoning the plate at the finish with some dramatic color and flavor. Lots of opportunity for the person eating to adjust to their taste in the fly. Plus, it just looks fancier than simple grilled chix and veg. :) 

    that volcanic black salt works really well for this 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • GrateEggspectations
    GrateEggspectations Posts: 12,181
    Foghorn said:
    Paprika dust on the finish sounds great.  I might have to do that on a variety of things.  Great post and pics.
    That piqued my interest too. Paprika dust (or to me, especially cayenne) is a great finish to a whiskey sour. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,093
    MaskedMarvel said:
    Foghorn said:
    Paprika dust on the finish sounds great.  I might have to do that on a variety of things.  Great post and pics.
    Big fan here of seasoning the plate at the finish with some dramatic color and flavor. Lots of opportunity for the person eating to adjust to their taste in the fly. Plus, it just looks fancier than simple grilled chix and veg. :) 

    that volcanic black salt works really well for this 
    For those without a refined palate who insist on seasoning their own food — and to paraphrase my good friend Marco Pierre White — “You don’t know what you like, so eat it the way I intended it to taste.”

    I would rather light a candle than curse your darkness.

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