What grill are you using?
#201
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Good idea. Right now all I have is a plastic scraper. Going to get one of those metal chain pieces Sam suggested too.
When I am done washing them I have been paper towel drying them and then putting them on the stove for about 5min over medium heat to fully dry it.
Made some spicey garlic shrimp last night in the pan. Was so good I wish I had more shrimp. Between 2 of us we went through 2lbs of shrimp.
Maybe I should start a cast iron thread so we don't keep taking up the grill thread.
When I am done washing them I have been paper towel drying them and then putting them on the stove for about 5min over medium heat to fully dry it.
Made some spicey garlic shrimp last night in the pan. Was so good I wish I had more shrimp. Between 2 of us we went through 2lbs of shrimp.
Maybe I should start a cast iron thread so we don't keep taking up the grill thread.
#202
Needs more Lemon Pledge
Do Eeeeett!
I don't know how aggressive you really need to be with the pan, I mean, you should be able to clean it just fine with a green scrubber... I have never had any issues getting it clean with just a green scrubber.
I don't know how aggressive you really need to be with the pan, I mean, you should be able to clean it just fine with a green scrubber... I have never had any issues getting it clean with just a green scrubber.
#203
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+1 on a permanent scrubber for the cast irons. I usually scrub my pans with olive oil and and then wipe off the excess.
You all know the tip for cooking the best crisp bacon? Start the bacon on a cold pan/griddle. Presto! Funny after all these years I still learn new simple things.
You all know the tip for cooking the best crisp bacon? Start the bacon on a cold pan/griddle. Presto! Funny after all these years I still learn new simple things.
#204
Ex-OEM King
The first time I burnt the bacon a litte. It cooked so much faster in the cast iron compared to what I was used to in a regular pan.
I also need to get a larger cast iron pan it seems. My largest is a 10in pan and it sucks for bacon as I can barely fit 5 strips in the pan which is just not enough bacon.
The seccond go around it came out great. Not too crispy but not too soft. Do you drain some grease while cooking or just keep it all in the pan while cooking?
I am however having trouble cleaning it after use. There is some brown stuff left in the pan. Is it bad to leave that or should do I need to clean it up better? One other question is do I oil it once I am done cooking with it or did it get oil from me cooking in it?
I also need to get a larger cast iron pan it seems. My largest is a 10in pan and it sucks for bacon as I can barely fit 5 strips in the pan which is just not enough bacon.
The seccond go around it came out great. Not too crispy but not too soft. Do you drain some grease while cooking or just keep it all in the pan while cooking?
I am however having trouble cleaning it after use. There is some brown stuff left in the pan. Is it bad to leave that or should do I need to clean it up better? One other question is do I oil it once I am done cooking with it or did it get oil from me cooking in it?
Some brown stuff is ok but it should be pretty clean. The chain scrubber will fix all of those problems.
Good idea. Right now all I have is a plastic scraper. Going to get one of those metal chain pieces Sam suggested too.
When I am done washing them I have been paper towel drying them and then putting them on the stove for about 5min over medium heat to fully dry it.
Made some spicey garlic shrimp last night in the pan. Was so good I wish I had more shrimp. Between 2 of us we went through 2lbs of shrimp.
Maybe I should start a cast iron thread so we don't keep taking up the grill thread.
When I am done washing them I have been paper towel drying them and then putting them on the stove for about 5min over medium heat to fully dry it.
Made some spicey garlic shrimp last night in the pan. Was so good I wish I had more shrimp. Between 2 of us we went through 2lbs of shrimp.
Maybe I should start a cast iron thread so we don't keep taking up the grill thread.
+1 on a permanent scrubber for the cast irons. I usually scrub my pans with olive oil and and then wipe off the excess.
You all know the tip for cooking the best crisp bacon? Start the bacon on a cold pan/griddle. Presto! Funny after all these years I still learn new simple things.
You all know the tip for cooking the best crisp bacon? Start the bacon on a cold pan/griddle. Presto! Funny after all these years I still learn new simple things.
#205
Needs more Lemon Pledge
Not sure i understand how a metal chain is less abrasive than a green scrubber, but I will take your word for it.
#206
Ex-OEM King
Because each link is a circle, not a jagged edge. It feels like silk when it's in your hands. srs, buy one and try it.
#207
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I ALWAYS clean and finish with a extra light olive oil before storing. Not cook with.
However, I think you'd be surprised how small the smoke point temperatures are between oils. Not all oils are created or refined equally.
This is not rocket science. Lol.
Also I use a nylon scrubber for my cast irons and pizza stones.
However, I think you'd be surprised how small the smoke point temperatures are between oils. Not all oils are created or refined equally.
This is not rocket science. Lol.
Also I use a nylon scrubber for my cast irons and pizza stones.
#208
Senior Moderator
Ringer is extremely soft and non abrasive and perfect for the cast iron! I love mine
I clean/finish with coconut oil
I clean/finish with coconut oil
#209
Ex-OEM King
I ALWAYS clean and finish with a extra light olive oil before storing. Not cook with.
However, I think you'd be surprised how small the smoke point temperatures are between oils. Not all oils are created or refined equally.
This is not rocket science. Lol.
Also I use a nylon scrubber for my cast irons and pizza stones.
However, I think you'd be surprised how small the smoke point temperatures are between oils. Not all oils are created or refined equally.
This is not rocket science. Lol.
Also I use a nylon scrubber for my cast irons and pizza stones.
Olive oil coating will smoke before you get to a sear temp. You want the highest smoke point oil (flaxseed to be specific) for the coating and can use less for cooking.
The smoke points for various types of oil vary quite a lot...not sure what you're talking about.
#210
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This will be my last post about damn pans. Lol.
- You don't really use flaxseed oil because of it's smoke point. You also don't continue to use flaxseed every time. You don't cook with it. It's something you do once...like breaking in brake pads. Because there is a process there you won't do every time you use the pan.
- Nylon is fine...it was literally made for this purpose.
- Cleaning oil != cooking oil
- HUGE range in oil smoke points. There can be a HUGE range in olive oils alone. Thus my comment.
#211
Ex-OEM King
This will be my last post about damn pans. Lol.
- You don't really use flaxseed oil because of it's smoke point. You also don't continue to use flaxseed every time. You don't cook with it. It's something you do once...like breaking in brake pads. Because there is a process there you won't do every time you use the pan.
- Nylon is fine...it was literally made for this purpose.
- Cleaning oil != cooking oil
- HUGE range in oil smoke points. There can be a HUGE range in olive oils alone. Thus my comment.
Yes you do because the higher the smoke point, the harder it is to get it off during normal cooking.
Nylon was made for other purposes but I know what you're trying to say.
There's a huge range in olive oil depending on how it's processed but the general EVOO that people use has a pretty low smoke point.
#212
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Nylon is probably fine, it's much softer than steel.
Olive oil coating will smoke before you get to a sear temp. You want the highest smoke point oil (flaxseed to be specific) for the coating and can use less for cooking.
The smoke points for various types of oil vary quite a lot...not sure what you're talking about.
Olive oil coating will smoke before you get to a sear temp. You want the highest smoke point oil (flaxseed to be specific) for the coating and can use less for cooking.
The smoke points for various types of oil vary quite a lot...not sure what you're talking about.
#213
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Oh and you guys know there is a Cast Iron Thread now too
#214
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Picked up a used Weber Genesis Gold B for the mountain house for $150. Owner replaced the flavorizer bars and grates. That's about $100 right there.
It's in amazing condition. Here's a stock photo.
I have a Gold C at home that is 12 years old and still in amazing shape.
It's in amazing condition. Here's a stock photo.
I have a Gold C at home that is 12 years old and still in amazing shape.
#215
AZ Community Team
New S/S burner tubes, $18 on Amazon.
Old tubes were corroded and warped
Old tubes were corroded and warped
#216
AZ Community Team
Memorial day cookout at a friends house, they have a high-end custom egg charcoal grill. Excellent for temperature control, from smoking to high end grilling
Flank steak pinwheels with prosciutto
Flank steak pinwheels with prosciutto
#217
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^yum!
#218
Race Director
Anyone have/used a pellet grill/smoker, e.g. RecTec, Traeger, Yoder, Mak?
Re: smoke boxes:
https://www.amazon.com/Amazen-Pellet.../dp/B00CS6YFIC
Re: smoke boxes:
https://www.amazon.com/Amazen-Pellet.../dp/B00CS6YFIC
#219
Needs more Lemon Pledge
I have a tiny charcoal grill. mainly just for kabobs/shashlik, but I had a tough time getting the briquettes to light. I didn't want to use lighter fluid because I think it makes the food taste weird, but I didn't need one of the full size chimney starters from Weber that are about $15. Also, I kind of wanted to make one myself... Seemed pretty easy.
I started with a large 105oz can. I used hominy because it was the cheapest product I could fin in the store in that sized can.
I stripped the label, tossed the hominy in the disposal, and discarded both lids.
Then I took some mesh rabbit-fence I had in the garage and cut a square slightly larger than the opening of the can. I cut this square halfway down the center and folded into a slight cone and secured it to itself with the left over wire sections. I trimmed the outer edges of the cone a bit and then forced it into the can about 3/4 of the way down. It sticks into the grooves in the can and stays put nicely. Knowing I would need to tip the can over to dump out the coals, I dremmeled two slots into the can and then used a folded over section of the wire fencing to make a handle.
All I will probably need to do (need to see how it burns) is make a few vent in the lower edge to let some air inside... I have a few starter cubes, so maybe I wont need too much air, but we will see. I can always just put it on top of a few stones or briquettes to let air underneath it.
Inaugural run is this evening for some lamb skewers...
I started with a large 105oz can. I used hominy because it was the cheapest product I could fin in the store in that sized can.
I stripped the label, tossed the hominy in the disposal, and discarded both lids.
Then I took some mesh rabbit-fence I had in the garage and cut a square slightly larger than the opening of the can. I cut this square halfway down the center and folded into a slight cone and secured it to itself with the left over wire sections. I trimmed the outer edges of the cone a bit and then forced it into the can about 3/4 of the way down. It sticks into the grooves in the can and stays put nicely. Knowing I would need to tip the can over to dump out the coals, I dremmeled two slots into the can and then used a folded over section of the wire fencing to make a handle.
All I will probably need to do (need to see how it burns) is make a few vent in the lower edge to let some air inside... I have a few starter cubes, so maybe I wont need too much air, but we will see. I can always just put it on top of a few stones or briquettes to let air underneath it.
Inaugural run is this evening for some lamb skewers...
Last edited by stogie1020; 07-17-2016 at 07:57 PM.
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#220
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stogie1020 (07-18-2016)
#221
Safety Car
Looks good! Drilling some 3/4 inch holes towards the bottom will only make it work better bringing more air to the briquettes.
Don`t like lighter fluid either. If you don`t have a charcoal starter, crumple up some newspaper and put it under the bottom grate and then but the briquettes on top. It` hit or miss (not enough room or air).
Don`t like lighter fluid either. If you don`t have a charcoal starter, crumple up some newspaper and put it under the bottom grate and then but the briquettes on top. It` hit or miss (not enough room or air).
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stogie1020 (07-18-2016)
#222
Needs more Lemon Pledge
Did lamb this time, marinated overnight in a garlic, pureed onion olive oil, zataar, pepper lemon juice marinade.
On the grill:
Finished meat:
On the grill:
Finished meat:
#223
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#224
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Just got a new set of Kabob skewers too
#225
Needs more Lemon Pledge
I need a better set, flatter.
What did you get Ack?
What did you get Ack?
#226
Needs more Lemon Pledge
#227
Ex-OEM King
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97BlackAckCL (07-18-2016)
#228
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I picked these up because I wanted the stand, I also liked that they had the rings that you can slide the kabobs off with
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Now I just want to use them
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Now I just want to use them
#229
Needs more Lemon Pledge
^Nice! I need flatter ones...
#230
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#231
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Flatter?
One of the reasons I bought these is because they are completely flat
IMG_20160719_130548558_HDR_zpsy6zyp3az.jpg
One of the reasons I bought these is because they are completely flat
IMG_20160719_130548558_HDR_zpsy6zyp3az.jpg
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stogie1020 (07-19-2016)
#232
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Those Kabobs look awesome.
I need some flat skewers like that as well. I love kabobs but hate making them right now with the ones that I have currently.
I need some flat skewers like that as well. I love kabobs but hate making them right now with the ones that I have currently.
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stogie1020 (07-19-2016)
#233
Needs more Lemon Pledge
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97BlackAckCL (07-20-2016)
#234
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The ones I have are like Stogies but black
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97BlackAckCL (07-20-2016)
#235
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Flat is good because they are less likely to 'tear' through the goodies they are skewering.
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#240
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Not a bad price, Sam's has the better version for $369
Smoke Hollow 4-in-1 Combo Gas & Charcoal Grill - Sam's Club
Smoke Hollow 4-in-1 Combo Gas & Charcoal Grill - Sam's Club