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Any Time is Grillin Time

olbriar said:
That's not all bad either. How much does such a plan cost? I haven't shopped Sears in years. I don't know why... they have always treated me right. You know you will have to replace the stater and you know you will have to replace the orifices at some point. I guess you could weigh that against the cost of the mpa and decide which way you want to go.
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they are like 75 per year, and if they,we cant fix it we replace it for you.:D:D:Dworks for all appliances and gdo's and tv's and garbage disposals ect.........lawn tractors too and prices vary for each item.
 
cwhatever said:
they are like 75 per year, and if they,we cant fix it we replace it for you.:D:D:Dworks for all appliances and gdo's and tv's and garbage disposals ect.........lawn tractors too and prices vary for each item.
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I'm one that always says no to extended warranties and the like. That's basically what the program you are talking about sounds like. Still, might not be a bad thing on something like a grill where experience has proven they will need some replacement parts... just nature of the beast. I spent ninety dollars on replacement orifices for my propane gill this spring. I've owned the grill for at least eight and perhaps nine years. At $75 a year I'd still be money ahead to just bite the bullet and buy the parts myself. I still need to replace the igniter system though. I don't know how that might make the protection program you speak of seem a better option.
 
olbriar said:
I'm one that always says no to extended warranties and the like. That's basically what the program you are talking about sounds like. Still, might not be a bad thing on something like a grill where experience has proven they will need some replacement parts... just nature of the beast. I spent ninety dollars on replacement orifices for my propane gill this spring. I've owned the grill for at least eight and perhaps nine years. At $75 a year I'd still be money ahead to just bite the bullet and buy the parts myself. I still need to replace the igniter system though. I don't know how that might make the protection program you speak of seem a better option.
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we would come out and fix the problem at your house. you wouldn't have to do anything or order or fix yourself. we bring the shop to you.
 
cwhatever said:
we would come out and fix the problem at your house. you wouldn't have to do anything or order or fix yourself. we bring the shop to you.
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That can't be all bad. I'm old school enough that I attempt to do most all repairs myself. Knowing I had already paid to have the service done, I suspect I could sit back and watch. :)
Out of curiosity, does Sears sell a pellet grill?
 
olbriar said:
That can't be all bad. I'm old school enough that I attempt to do most all repairs myself. Knowing I had already paid to have the service done, I suspect I could sit back and watch. :)
Out of curiosity, does Sears sell a pellet grill?
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yes they do and a few not to many though.
 
olbriar said:
They aren't that popular. I think they are gathering a following but right now they are a small market item. You can't blame them for not having many to offer. I'm surprised they have any at all. Impressed even.
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i think i will research them and see what they are. never even heard of them till you talked about them. i actually looked them up to see if had any when you asked.
 
I'd never heard of them either until a bit over a year ago. Like I said... they have been around a while but they don't have a great following yet. The more I use mine the more I love it. I'm doing chicken breasts tomorrow.. with mesquite. I haven't done chicken yet.. so I'm excited.
 
me and my neighbors did 3 7.5lb chickens and a 6.5lb chicken on Saturday. they wanted a chicken throwdown.

i won. :) at least that's what they said. i thought one of my friend's chickens tasted better than mine.

my brine(my chicken weighed 7.46lbs):

1.5 gal h20
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup hoisin sauce
1/4 cup soy sauce
1/2 cup mirin
6 cloves garlic crushed
10oz ginger root peeled and chopped
1 lrg white onion peeled and chopped
ps - all measured ingredients are approximations because i don't use measuring instruments

over-night brine. tried to get it up to room temp before putting it on smoker, but only got it to around 60*. smoked with soaked cherry chips on top of lump charcoal for 4hrs at 225*.

i also did 6 large turkey legs in an over-night brine of h20/salt/cane sugar/soy sauce/worchestershire sauce. everyone said they were awesome. just the right amount of salty :)

i think my wife took pics, i'll have to check. i was to too busy drinking beer and watching my temps to remember to take any.

only found one pic :( here's the grills and smoker set up at my neighbor's house:
smokingrillin.jpg
 
That's fun... Congrats! My smokin isn't ready for prime time yet. I'm working on it though. I'll get there.

I've been called on to grill up some burgers and dogs at a friends' surprise B-Day party. Normally this would be no biggie but I will be completely out of my element.
I've got to somehow mange to move my Jenn Air grill to a lease on a Kansas river.
It's all natural... no water or electricity. I will be grilling for 40-50 people. I've cooked for four times that many people before but it was on a brick charcoal pit with a crank up 3'X5' grill surface and adjustable airflow vents. My grill if it survives the migration will prove quite inadequate. I'll have to devise some method to use the side burner as a warming station.
 
I was thinking along the same lines. I'll make something work. The trick will be getting everything ready to serve at the same time. I can cook the second wave burgers and dogs while everyone is eating. It's a party so everyone will be drinking.
That should make everything I serve acceptable :)
 
Not really grilling, but yesterday I made a smoked tomato soup. We don't have a proper smoker at work, so I improvise with a slotted hotel pans (those are the large aluminum pans with large sides-restaurant speak). Soak some wood chips (no idea what type of wood, just what we order from our vendor) for a good half hour. Halve your tomatoes, put the larger pan on the grill set to high, drain the chips and toss them in, put the tomatoes in the slotted pan and set them on (almost like a double broiler), cover and weigh down. Let smoke for a good 30-40 min; it's a slow smoke.
Works really well with corn, Vidalia onions and other veg. Makes for a fantastic soup!
 
olbriar said:
I was thinking along the same lines. I'll make something work. The trick will be getting everything ready to serve at the same time. I can cook the second wave burgers and dogs while everyone is eating. It's a party so everyone will be drinking.
That should make everything I serve acceptable :)
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If they drink enough, you don't have to cook at all. They won't notice.

I would try to set up a couple of sterno heated trays and churn out a batch or two of burgers and dogs before that party starts. Throw a bit of beef broth in with the burgers to keep them from drying out. That should keep you out of the weeds! Good luck!!!
 
dreadnatty08 said:
Not really grilling, but yesterday I made a smoked tomato soup. We don't have a proper smoker at work, so I improvise with a slotted hotel pans (those are the large aluminum pans with large sides-restaurant speak). Soak some wood chips (no idea what type of wood, just what we order from our vendor) for a good half hour. Halve your tomatoes, put the larger pan on the grill set to high, drain the chips and toss them in, put the tomatoes in the slotted pan and set them on (almost like a double broiler), cover and weigh down. Let smoke for a good 30-40 min; it's a slow smoke.
Works really well with corn, Vidalia onions and other veg. Makes for a fantastic soup!
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for small smoking jobs i just use my wok. :)

you can build a rack with cheap chopsticks, or bamboo skewers, to place the food on. then just make a smoking packet with foil and place in center of wok.
 
Plans changed and I didn't grill my chicken breasts the other night. I have them on the Traeger now. I'm anxious to see how they come off the grill. I put a sweet rub on half or them and a lemon/garlic marinate on the other half. The best part of grilling them on the pellet grill so far is I don't have to sit with them.

I just checked the chicken... has a few more minutes to go. My daughter is in from Arizona and has some sort of shrimp and mushroom dish on the stove. It is to die for. I'll try to find out what's in that dish.
 
olbriar said:
Plans changed and I didn't grill my chicken breasts the other night. I have them on the Traeger now. I'm anxious to see how they come off the grill. I put a sweet rub on half or them and a lemon/garlic marinate on the other half. The best part of grilling them on the pellet grill so far is I don't have to sit with them.

I just checked the chicken... has a few more minutes to go. My daughter is in from Arizona and has some sort of shrimp and mushroom dish on the stove. It is to die for. I'll try to find out what's in that dish.
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not to get off subject of grillin, here is something good to try. use full chicken breasts(i do 3 for the 2 of us), garlic, salt and pepper bolth sides. in a frying pan sautee minced or choped garic (quite a bit, i use 6-7 big pieces) and 3/4 of an onoin with some oil 1-2 teaspoons. then put chicken in pan while on medium high for 40 sec's and then flip for like 40 sec's. then pour in white whine whorchester sauce(whole bottle) or if can't find use stubbs marinade for chicken and cover for 25 min's over low heat, flipping now and then. serve with a multi vegi made in tinfoil marinaded on grill(can do so much with vegis marignated in tin foil) and done with a rice of somesort. juiceyiest chicken you will ever have. but next day leftovers will taste great but not as moist and juicey, still great.
 
That chicken dish sounds good. My grilled chicken breasts were ok.. but nothing to rave about. They were borderline too dang done. I detest under cooked and over cooked chicken and I authored just that. I need a better meat thermometer and should have cooked the chicken at a higher temp. They were large skinless breasts which are a bit tough to cook perfectly anyway. I didn't flunk but they weren't impressive. I'll do better next time.

I grilled burgers again tonight. I'm lovin this grill for burgers!
 
olbriar said:
That chicken dish sounds good. My grilled chicken breasts were ok.. but nothing to rave about. They were borderline too dang done. I detest under cooked and over cooked chicken and I authored just that. I need a better meat thermometer and should have cooked the chicken at a higher temp. They were large skinless breasts which are a bit tough to cook perfectly anyway. I didn't flunk but they weren't impressive. I'll do better next time.

I grilled burgers again tonight. I'm lovin this grill for burgers!
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For chicken breasts what I like to do is cut them in small chunks or medium sized chunks then marinate them in whatever you like I particularly like a hot sauce overnight or 24 hours. and then grill them pretty good stuff.
 
Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ;)), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
 
pastafarian said:
Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ;)), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
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A must try! I printed the recipe and will give it a whirl. Thanks. I'm a big rice eater so I'll likely do over a bed of rice.
 
pastafarian said:
Chicken breast? Dries out way too easy! For BBQ, I always use thighs. For something a bit different and really really good, try this-

Chicken Tikka Masala Recipe - Allrecipes.com

As is, serve over rice BUT if you make less sauce (or make the proper amount and eat it later with a spoon ;)), serve with a summer salad or marinated onions it makes for a great sammich. Grill up some pita's, add the chicken, a little sauce and top with the salad....mmmm. This is one of my wife's favorite recipe's!
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yes i'll have to try too!!!
 
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