| . 1 . 2 . 3 . 4 . >> |
| Author |
Message |
darz5150
Member
|
# Posted: 23 Aug 2024 02:13am
Reply
Scored a pretty good deal on a new grill at Wally World.
5 burner + side burner. $148 bucks
|
|
gcrank1
Member
|
# Posted: 23 Aug 2024 03:05am
Reply
That's a lot of grill for $148
|
|
paulz
Member
|
# Posted: 23 Aug 2024 11:27am
Reply
I’ll say. Sweet!
|
|
Brettny
Member
|
# Posted: 23 Aug 2024 12:08pm
Reply
Been through alot of cheap grills and poorly cooked food before I bought a Weber. I have had it for about 10yrs and still have the original burners and they cook evenly. I would rather buy a used weber over the cheap grills.
|
|
FishHog
Member
|
# Posted: 23 Aug 2024 12:54pm - Edited by: FishHog
Reply
Quoting: Brettny Been through alot of cheap grills and poorly cooked food before I bought a Weber. I have had it for about 10yrs and still have the original burners and they cook evenly. I would rather buy a used weber over the cheap grills.
Same here. Spent $1000 on a Weber 21 years ago. Just replaced the burners this summer as I was having a few hot spots. Everything else works as new.
Need to replace the cheap one I have at camp and looking for a used weber
But that still seems like a great deal for $148
|
|
gcrank1
Member
|
# Posted: 23 Aug 2024 01:52pm
Reply
Burner? My coals don hav no burner.....
|
|
ICC
Member
|
# Posted: 23 Aug 2024 02:00pm
Reply
Weber are darn good! Last a long time and cook well.
|
|
DaveBell
Moderator
|
# Posted: 24 Aug 2024 12:52am
Reply
Cast iron grill grate and charcoal. Anyone have one of those green egg shaped grills?
|
|
|
gcrank1
Member
|
# Posted: 24 Aug 2024 02:03am
Reply
The 'egg', iirc really a Kamado grill.
I bought a 'less expensive' one maybe 5yrs ago (Amazon) and WOW, what a smoker. Very efficient on charcoal, nice long burns because the sealing and air control is so 'tight'. It holds a lot of meat! If ya can't eat it all ya gotta save it....somewhere.
That said, I haven't used it in maybe 1.5 years? Other things got in the way and when I did have time for some smoking it was small batches, too small to fire up the Big Boy. I there somewhere I inherited a 'bullet' electric (Brinkman? long out of business) just right for small batches, so it has been my go to. Also have my old original charcoal bullet, good for small batches, poor air control though I have got some long burns with the 'snake' method for the charcoal. It hasnt been used since the elec bullet.
You can smoke decently on a big Weber using the indirect method, no need to buy and egg unless you
just gotta try one out.
|
|
darz5150
Member
|
# Posted: 24 Aug 2024 03:29am - Edited by: darz5150
Reply
It cooks fine.
|
|
paulz
Member
|
# Posted: 24 Aug 2024 02:03pm - Edited by: paulz
Reply
Helps to know what you’re doing I’m sure Darz. Me, I’m a complete doofus, cooking on a Kirkland  my pal left here when he moved to Wisconsin. My wife doesn’t cook with only one hand, but she has learned to keep her yapping beak shut and just eat, better than going hungry.
One mod I have made; I often buy a premade frozen pizza on our way out here so I can skip the usual gourmet meal first night. After burning several crusts, I hooked up a second grill 2” up from the regular one, and place the pizza on tin foil, lid shut. Last couple have come out perfect. Well at least edible.
|
|
darz5150
Member
|
# Posted: 24 Aug 2024 02:14pm
Reply
Yah. We do pizza at least once a week.
We finally got a pizza stone. But originally did it on a big patio paver cover with foil. Also use one of those pellet smoker cages. The added smoke flavor can transform even a cheap pizza into something good.
Smoker box
| 
Screenshot_20240824.png
|  | |
|
|
paulz
Member
|
# Posted: 27 Aug 2024 11:26am - Edited by: paulz
Reply
Yum looks good. We returned to the cabin late yesterday with the usual first night pizza. Took your lead and instead of my raised grill I tried pavers. Took forever to heat up but the pizza was perfect. I’ll have to look into those stones. And the smokers.
|
|
gcrank1
Member
|
# Posted: 27 Aug 2024 01:20pm
Reply
Just add some flavorful wood chunks (I don't soak them) to whatever style your grill is, use the lid and vent a bit; it will smoke fine.
Never use softwood, resinous or pressure treated woods.....fruitwoods, nut woods (walnut puts most folks off), even oak (actually the most used), well cured. I used trimmings from our mixed trees.
I like pieces about 6-8" long that I can split down to the size I want, usually kinda like thick kindling.
|
|
Brettny
Member
|
# Posted: 28 Aug 2024 11:05pm
Reply
Quoting: paulz One mod I have made; I often buy a premade frozen pizza on our way out here so I can skip the usual gourmet meal first night. After burning several crusts, I hooked up a second grill 2” up from the regular one, and place the pizza on tin foil, lid shut. Last couple have come out perfect. Well at least edible
That's useing your grill like a oven. We have done that many times. Even cooked casseroles on the grill durring summer zukini season. Have you tried a pizza in a cast iron skillet? It's like a deep dish..absolutely wonderful and I eat alot of pizza. We do alot of cast iron cooking on the grill.
|
|
darz5150
Member
|
# Posted: 29 Aug 2024 12:18am - Edited by: darz5150
Reply
Quoting: Brettny That's useing your grill like a oven. We have done that many times.
We cook meat loaf, flat bread, sour dough bread, hash brown casseroles, roasted taters etc.
We have been getting the turkey breasts and been cooking them in a medium size graniteware roasting pan. Inject it with Cajun seasoning. Comes out tender and juicy.
I will have to try the pizza in cast iron. I assume you make it from scratch?
Paul. If you like chili and corn bread, you can put the chili in the bottom of a cast skillet. Then mix up a batch of corn bread, and pour it over the top. We also do that with homemade stew, then put biscuits on the top.
Tonite we cooked up a couple $2 pizzas, added banana peppers on one, extra pepperoni on the other. Provolone cheese on both.
|
|
darz5150
Member
|
# Posted: 29 Aug 2024 12:29am
Reply
Quoting: paulz Took forever to heat up but the pizza was perfect.
Yep. That was the biggest downfall with the pavers. Took longer to heat the paver, than cook the pizza. Lol
I looked on Amazon. You can get a cheap stone for under $20. I still cover the stone with foil and spray with pam for less stickage.
We also did some Cajun shrimp tacos. You can heat soft tortillas up on the stone/paver. You can do the shrimp or fish also. Fajitas, etc. yadda yadda. 
|
|
toyota_mdt_tech
Member
|
# Posted: 29 Aug 2024 12:33pm
Reply
I did get a new Blackstone grille for the cabin, small 17" version with the hood. Nice unit.
|
|
paulz
Member
|
# Posted: 29 Aug 2024 03:48pm
Reply
Yep nice. I need to try the ci skillet trick, so far I only have the little egg fry one I got a couple months ago. But, I was down at my never ending paver pile and saw a stack of these, only about an inch thick. I will trim this one for next pizza.
|
|
darz5150
Member
|
# Posted: 29 Aug 2024 03:57pm
Reply
The Blackstones are good ones.
One of my daughters have one and love it
They do all kinds of stir fry and vegetables.
Let us know how the paver works out Paul.
Another good thing about the pavers or stones is they hold the heat for quite a while to keep things warm after you turn off the heat.
|
|
Brettny
Member
|
# Posted: 29 Aug 2024 10:46pm
Reply
Quoting: darz5150 I will have to try the pizza in cast iron. I assume you make it from scratch?
Yes we do it from scratch. Wife works at a pizzeria and brings home a "kit"..is that cheating?
|
|
darz5150
Member
|
# Posted: 29 Aug 2024 10:52pm
Reply
Lol. Not if food is involved. 
|
|
gcrank1
Member
|
# Posted: 29 Aug 2024 10:55pm
Reply
Take a look at AGRISupply for the plain flat coulter blades, should make a decent one.
|
|
Nobadays
Member
|
# Posted: 30 Aug 2024 12:42pm
Reply
Quoting: darz5150 got a pizza stone. But originally did it on a big patio paver cover with foil. Also use one of those pellet smoker cages.
I got one of the stones that fits in our pellet grill/smoker, a GMG Davy Crockett , it does well with pizzas and we have cooked Indian Nan bread on it as well. Being wood pellet fired we get that touch of smoke. When setting a pellet grill at 500° you don't get a huge amount of smoke.
We mainly use the Davy Crockett as a smoker for brisket, ribs and pork butt. Great for that... less babysitting than "chunk wood" style smokers.
|
|
darz5150
Member
|
# Posted: 30 Aug 2024 10:47pm
Reply
Here's help if you don't like using meat thermometers.
|
|
paulz
Member
|
# Posted: 7 Sep 2024 12:30pm - Edited by: paulz
Reply
Quoting: darz5150 Let us know how the paver works out Paul.
First pizza on the new paver, trimmed to fit with cover down. Came out great, just have to learn to give it the extra cook time to heat the paver. I had in mind to add extra cheese, tomato, meat, onion but every time I’ve tried that it just hurts it, according to the wife. They are just Red Baron combos.
|
|
gcrank1
Member
|
# Posted: 7 Sep 2024 02:21pm
Reply
Where the pizza meets the road 
|
|
darz5150
Member
|
# Posted: 7 Sep 2024 02:49pm - Edited by: darz5150
Reply
At Wally world they've got a self rising crust buffalo chicken pizza that's pretty good. Quoting: paulz every time I’ve tried that it just hurts it, according to the wife.
My wife likes a lot of veggies. Me. Sometimes I'll get an all meat pizza...... And add meat. Lol.
Sometimes getting 2 of the smaller pizzas works for us. She adds what she likes, and so on.
|
|
paulz
Member
|
# Posted: 7 Sep 2024 11:47pm - Edited by: paulz
Reply
My wife’s a veggie freak too, takes up valuable room on the grill. Fish tonight.
|
|
ICC
Member
|
# Posted: 8 Sep 2024 02:00am - Edited by: ICC
Reply
Veggie lover here. Yams, sweet potatoes are great. I can't recall the last time I had meat on a pizza. Love fish, especially Alaska Salmon, but not on pizza.
Pizza = onion, artichoke, peppers, chile, tomato slices... Not all together at once though.
|
|
| . 1 . 2 . 3 . 4 . >> |
