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This thread is useless without pics!!

Mesquite is very strong! Always go a little lighter than you wood most other woods. Meat looks great!

For my butts, I like using a combo of oak, cherry, and apple. Sometimes I use mesquite on chicken or turkey.

Well folks, after using the pan to grill more things such as steaks, burgers, chops, and chicken breasts WITHOUT zesty italian marinade, the pan is working great. The only thing I'm not entirely fond of (pun intended) is having to trade quick cooking for beautiful grill marks! Here's a trick...

co-sign.:chef:

Temperature question: Say your electric range goes from 0 to 10. What setting would be ideal for grilling with CI? I was using *5* for slow grilling and *6* for what I consider normal grilling speed. Anything wrong with this? [I realize all ranges are different, but bear with me here.]

The 7.25 qt. Le Creuset DO is the most used piece of cookware in my kitchen.

It was Zesty Italian (kraft), so perhaps the vinegar could be playing a role?

I recently purchased the round Lodge Logic CI grill pan. I've been experiencing much difficulty in the cleaning process of this pan. I'm cleaning it with hot water and a stiff nylon brush while the pan is still hot. The problem is that when I'm grilling, say, marinated chicken breasts, all...

I've been researching that product; pretty close to shelling out the money.

Disappointed A few months ago my accusharp quit working. I tried reversing the cutting blades to no avail. I'm not really sure what's going on, but it's practically useless now. Oh well, I sharpened quite a few knives for $8.

My roommate makes choc. chip cookies with salted butter and they always turn out salty, but in a good way, IMO. I can see some people not liking them that salty.

I cook for two people, 5-6 meals a day, 7 days a week. What gets used the most? - All Clad: 12" fry, 3qt. saute., - Le Creueset: 7.25 qt. dutch oven. <--- my fav. - Good 8" chef's knife (10" if she has big hands) <--- I use Forscher Fibrox almost exclusively). - Kitchen Aid 12 c. food...

I'm all about the omelet. I crack 7-9 eggs into a bowl and leave in at most one yolk. I put bell pepper, onion, spinach, and fat-free cheese in mine. Because you are on a high fat / low carb diet, I think it would benefit you to choose fat sources that are low in saturated fat, and are made...

Merry X-mas! Here's a recipe from Cook's Country that I personally scanned for ya'll. I wish you all very happy holidays.

Co-sign on the fish in the PNW. My father is a fishing guide in the Columbia River Gorge, and the Steelhead we catch on the Deschutes River in Oregon are by far the tastiest I've had! And man do they put up a good fight.

I'm very pleased with my Weber Smoky Mountain Cooker.

I only have one recipe that uses MSG (Accent) and it's a dry rub for baby-back ribs. Very good!

That's what I own and I wouldn't have it any other way. The gas grill is one of those small ones that use the small camping propane bottles. It works out very well because the only time I use gas is when I need to grill a small amount of food, such as a couple steaks. It's small size allows...

While I agree that dark meat/bone in is a better choice for the slow cooker, I've made a pretty decent soup in the crockpot with boneless breasts, a package of 15-bean soup, chicken stock, and seasonings/herbs.

I'd say it depends on how you do the majority of your grilling -- last minute/in a hurry, or ample preparation/flavor is king. I own the Weber 18.5" grill and it is plenty large for what I do.

8"-10" Chef's knife?

I just checked over their site, and I cannot see a sale on the sauciers. What am I missing?? That being said, I'd buy both if I could afford it!

I've never done pulled-pork in the oven, but I have had large butts take 18 hours in the smoker @ 225. I remove the fat cap because the rub cannot penetrate it, plus there is so much internal fat and collagen that it will stay very moist and tender. I baste at half-times (2 or 3 times) with...

When you say "add steak and simmer for about 10 minutes" did you add in any of the marinade to the onions and peppers along with the steak? I'm trying to figure out whether the steak is simmering in a liquid or just a small amount of oil? Thanks!