so what's on the grill tonight?

propane or charcoal

  • propane

    Votes: 26 33.3%

  • charcoal/ lump wood

    Votes: 52 66.7%
  • Total voters
    78
I cooked chicken thighs in the Big Green Egg.
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So cooking with the camper can be a bit boring. Griddle is nice and versatile. Eating out can be fun but pricey. Smoking meat is what I love and so glad I found a way to bring along a little one that works for one or two. Haven’t done these in a while and they came out great. Basting with red wine, herbs, butter. Yum!

:)

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Jody Treadway said:
New grill getting broken in.
Jalapeno boats, corn on the grill. Peppers and onions on the flat. Steaks and salmon next up
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Hmm, I kinda like that grill. I am not a good cook at all so I just grill steaks and burger meat most of the time. I've been thinking of getting a Blackstone for my bacon and sausage and like how you can cook fresh veggies on these. My little gas grill may get booted, I've reverted back the Weber charcoal for taste lately.
 
R Q said:
Hmm, I kinda like that grill. I am not a good cook at all so I just grill steaks and burger meat most of the time. I've been thinking of getting a Blackstone for my bacon and sausage and like how you can cook fresh veggies on these. My little gas grill may get booted, I've reverted back the Weber charcoal for taste lately.
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It's a good one so far. $400 at Bass Pro/Cabela's.
Kinda flimsy frame. But at that price point...
 
R Q said:
Hmm, I kinda like that grill. I am not a good cook at all so I just grill steaks and burger meat most of the time. I've been thinking of getting a Blackstone for my bacon and sausage and like how you can cook fresh veggies on these. My little gas grill may get booted, I've reverted back the Weber charcoal for taste lately.
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You are a good grill guy RQ that's all you need.
Grilling and cooking that's a difference.
 
Loving this new dual surface grill. Picked up young potatoes, slicing tomato, yellow squash and a pepper from a farm (Pitch Pine) 1/2 mile from home. Chicken and skirt steak from a butcher shop in town.
Never cooked a skirt steak before. Did the 2 minute per side sear at 500 and then 300 until 130 internal. Nailed it.
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No pics of anything. But we had some friends over for dinner tonight. My buddy Leroy is a French trained chef and former executive chef for the Orlando Magic. He wanted to try my grilled salmon and smoked sweet potatoes I've told him about.
Dooder cleaned his plate and asked for more. 😉
 
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