Recent content by Kingdaddy

I found out a the hard way on my outdoor stove top not to wait for oil to boil as an indicator that it is ready for frying. Thank god it was outdoors as shortly after bubbling the fire ensued. Also drinking and cooking don’t always mix, especially when it might lead you to thinking that oil...

I always grill the veggies separate from the meat until their nearly done, just a rule of mine.

Here is one of mine, chime in with yours or disagree with others... 1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs.

Depends on what you want to do, Weber is great for everyday stuff. But my favorite is EVO and Big Green Egg, EVO if your serious about doing things on the grill most would never try and BGE if you love Low and Slow. :chef:

$10 a rack is cheep to me, if I pick that up at a Whole Foods near me it would cost $35 a rack. I pay about $7-8 for 4-5 single cut ribs frenched at Kroger’s.:smile:

Yes! One of my favorites too, not cheep though. I’ve done them pan seared then finished off in the oven and on my EVO flat top and on a charcoal grill, always good no matter how I cook them but the EVO is easier to sear on and control the temp. I like a spicy Mango Chutney to finish them...

You might want to consider searing without direct flame. Over cooking or burning is not as pleasant a flavor to most as a simple good sear, plus the burning is a carcinogen and very bad for your health. The idea behind searing is just to change the chemical composition of the surface and...

You might be surprised with a chimichurri, it’s quite mild depending on how much vinegar and cayenne you use, it just tastes very fresh like a garden salad to me. Here are some of my recipes and the different variations. Chimichurri · Chimichurri is made from chopped parsley or cilantro...

I made a Chimichurri marinade and topping for some tenderloin filets the other day and was very pleased with the results. I used roasted garlic instead of the usual raw garlic though and a touch of cayenne pepper. Here is a wiki article on the proper make of this but the recipets online very a...

My first try at Cedar Plank Salmon, very moist and delicate compared to the foil wrapped version, not to mention the flavor and aroma of the cedar infused in the fish. I’ll probably never eat any fish another way on an outdoor grill.

Top On

I love to use a charcoal grill and the Evo simultaneously for bigger or more complex meals, my girlfriend and I can work together very well and never go into the house. I still need a 2 burner cook top to complete the poor mans outdoor kitchen though. BTW, don’t let the marketing BS get to you...

That’s next on my agenda, I want a good dual burner stove top for boiling water and the occasional Turkey fry but that takes a lot of BTU's and I have read that blast and wok burners don’t do well for boiling water and oil since it does not heat very evenly. Ultimately I want a burner or two...

Mushrooms go on last.

What’s nice is that the high heat on the outer ring (600-700°) can get the wok effect quite nicely and then a little water squirt on the veggies followed by a dome cover and you get a nice steam. Moving the meat to the center (cooler zone) nicely drains the oil and slows the cooking similar to...