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Old 06-17-2011, 12:52 PM   #11
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Ignore them. The stigma placed on gas grills by "real" outdoor cooks is crap. They're snobs. Gas grills have their place. You'd be surprised what you can do on them.
Yup, and I'm proud to be one of them there snobs! Gas has its place, but it will never be used to grill meat at my place.

Craig
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Old 06-17-2011, 01:00 PM   #12
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Yup, and I'm proud to be one of them there snobs! Gas has its place, but it will never be used to grill meat at my place.

Craig
Hi Craig.

I wouldn't be doing the 4 meat's that KCBS requires you to have at turn in time.

I would however do Chicken Cordon Blue, Holindaise sauce, eggs, and all the other food on the gasser.

I would keep the pork butt, brisket, Chicken, Ribs on the char coal smokers only.

But stuff like hotdogs, bangers, burgers and what not could go on the gasser.
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Old 06-17-2011, 01:05 PM   #13
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What happens when one loses his or her's Food muse?

Right now I am at a cross roads. I don't know what I want do?

I know Qing is a must, but otherwise then Qing I lost the way and will to cook.

What do you fine folks do when your in a food despair?
Hang out on the "What's Cooking Today?" forum...someone always has an idea.

Buy a new cookbook from another country.

Learn a new process or a new food you've never tried.
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Old 06-17-2011, 01:30 PM   #14
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Originally Posted by The OutDoor Chef View Post
Hi Craig.

I wouldn't be doing the 4 meat's that KCBS requires you to have at turn in time.

I would however do Chicken Cordon Blue, Holindaise sauce, eggs, and all the other food on the gasser.

I would keep the pork butt, brisket, Chicken, Ribs on the char coal smokers only.

But stuff like hotdogs, bangers, burgers and what not could go on the gasser.
I was talking about grilling and not true "Q". I have a stick burner for the "Q". I do have a gas jet cooker for crawfish boils, crab steaming, blackening (CI pan @ white hot) and such.

Craig
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Old 06-17-2011, 01:54 PM   #15
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Ignore them. The stigma placed on gas grills by "real" outdoor cooks is crap. They're snobs. Gas grills have their place. You'd be surprised what you can do on them.
We need a "Like" button for this post
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Old 06-17-2011, 11:31 PM   #16
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Every couple of years I lose all desire to cook in about late February - just when the weather tempts me with the promise of summer food, but the garden doesn't. First I have learned to endure, to make mindless tummy filling meals for a few days or weeks. Second I have learned to budget some ingredient splurges for that slump. For me it doesn't have to be Kobe beef flown in from Japan - just some normal high end ethnic stuff. Then i dive into recipes i would not have thought about. One year it was Ukrainian food (not a big hit with the kiddos, BTW). This year I did a ton of Bengali (much more popular). I think I just have to recognize that I am bored with teh tastes and techniques of the season and therefore find something new until the local tomatoes are ripe and eggplant is cheap again.
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