Grilling - All Forms are Welcome!

Meat and potatoes kind of night

 

looks-n-sounds great, the big question is....is it,

 

All forms welcome right?????

How about this for a Grill? I’ve had it for a little while now and finally got around to testing it out. Useful burn of over 45 mins on about two cups of Trager Pellets. Obviously designed to run on twigs and sticks but I thought to break it in I’d use pellets the first time. Made a couple Hoffman Hotdogs to test it. Mmmm… also boiled 1L of water in about 5.5 Mins….


It generates its own electricity and can charge GPS or Phones. I bought it with canoe camping and maybe a touch of EOTWAWKI in mind. ;-)

 

That's cool! And yes it's welcome!

 

hahaha. It was just a test run. It’s big enough for prob 6 hotdogs, maybe 2 big burgers or a big steak. TBH my initial want for it was cooking trout while canoe camping in the ADKs and places out West. I have a lot of fancy camp stoves, Jetboil, Windburners, ect, but you can’t really cook a fish on those, and there are so many burn bans lately we have pulled away from open fires. Heck we even run a propane fire pit now when camping since I’ve yet to see those banned anywhere.

 

Could easily foil pack a trout on there

 

My thoughts exactly

 

I'm surprised that more people haven't posted camping or rocket stoves. @bvbull200 built a cool AF rocket stove awhile back

 

My buddy Rob (happens to be an executive chef) grills all the time when we camp together. Second pic is my Lodge grilling pan also use it every time we camp, and as you can see from the pic sometimes inside when the weather sucks.

 

when ya gotta grill, you grill...

 

hey..........is that Rob !!!!

 

Got some roast beef today for sammiches and I haven’t had a fried bologna sammich in a while. I ask for a pound, real thick. We got 3 pieces. I fried them on the side burner of the grill so I wouldn’t stink the house up. Added cheese and mayo and it was good!

 

Fried bologna sammiches are the shit. Ketchup, mayo and mustard for me.

 

I do them almost like pchop does onion rings I use sliced jalapenos from a jar shake them in seasoned flour put them in 50/50 beer egg mix then shake them in seasoned bread crumbs. I have a 4 gallon propane fryer. Here is the Jalapenos I use they are not too hot but have great flavor

 

My little contribution to this thread!




Tried hard not to over cook the steak. Will try harder next time... aaaand maybe get a better, thicker cut.

 

it took me a minute to find this ... https://www.tacomaworld.com/threads...cks-techniques.229517/page-2358#post-23360456 - I'm sure @six5crèéd could whip up some plans and improvements LOL

 

If you want to avoid overcooking, get a little instant read thermometer and cook to whatever temp you prefer, it's a game changer. It will come out perfect every time... well as long as you remember to check temps and don't let it go past.