Grilling - All Forms are Welcome!

I meant this one died. All yours if you want it. Parts to repair it are more than a new one…


I’m going to replace it with a propane one.

 

i knew what ya meant, i just wanted the food,beer, n gurls....

 

Don’t even look too Old What packed it in?

 

Blackstone GRIDDLE in the mountains ....

 

Not sure. Put some water on to boil and walked away. When I came back a few minutes later it was off and throwing an error code. I shut the breaker off and on with no luck. So I called two local appliance repair spots and they both said because it’s induction and old (~2008) it’d be easier and cheaper to replace it.

It was here when we bought the place and my wife and I are partial to gas cooktops so that’s what we’ll replace it with. Plus side is it’ll work even when the electricity goes out, which is way too often here in the Sierras….

 

How did you like it when it was workin’? Wife’s all over me to get an induction. I want gas bc that’s real heat you can control. So, the typical horn lock on that one.

 

My wife and I didn’t like it initially but we got used to it. Our last house was gas so that’s what I was used to.

You can boil water really fast but in our experience that is the only major plus. Oh and temp control is extremely precise.

If gas doesn’t work out in the location this one is in I’ll do induction again.

 

And bbq!



Although I feel like something is missing… tbc.

 

$4.99 Tbone steak!

 

Fish tacos!

 

smoke-n-grilt yardburd



git me offa heeyah !!!




awrite

 

now, eye want yawl to be honest, aint my potato phone pics the shit ???

 

You phone photos are just fine.. your words however... are hard to digest.

 

smoked eggplant to make baba ganoush.

 

Please post up the final results and a recipe if you have one.. I'm totally interested in this!

 

I dont think ive had it but sounds good

 

• 2 pounds eggplants
• 2 medium cloves garlic
• 2 tablespoons lemon juice
• ¼ cup tahini
• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant
• 2 tablespoons fresh flat-leaf parsley
• ¾ teaspoon salt, to taste
• ¼ teaspoon ground cumin
• (Optional) Chile peppers to taste - I really like Flatiron’s Uc Biber, if you can still find it.
  

1. Heat smoker to 450.
2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil.
3. Place them on the grill with the halved sides down.
4. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes.
5. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
6. Place a mesh strainer over a mixing bowl, transfer the flesh to the strainer and discard the skins. You want to remove as much moisture from the eggplant as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant and press against strainer with back of large spoon to release some more moisture. Discard all of the eggplant drippings.
7. Dump the eggplant into a food processor. Add the garlic and lemon juice to the eggplant and process until eggplant breaks down.
8. Add the tahini and mix until it’s incorporated.
9. While processing, slowly drizzle in the olive oil.
10. Continue until the mixture is pale and creamy.

If you don’t have a smoker or grill, you can just as easily cook in the oven.

 

@Kilo Charlie
What about a pellet smoker/grill?