Ed P
TVWBB Honor Circle
You got Viagra?
All this talk of garage springs and such... Doesn't anyone grill/bbq/smoke/cook anymore?
- Thread starter Brett-EDH
- Start date
DanHoo
TVWBB Olympian
Not THAT blue pill.
The red pill, together with its opposite, the blue pill, is a popular cultural meme, a metaphor representing a choice between the "red pill", representing a life of harsh knowledge, desperate freedom, and the brutal truths of reality, and the "blue pill", representing a life of luxurious security, tranquil happiness, and the blissful ignorance of the harsh realities of life, basking in an (essentially dishonest) illusion.
LMichaels
TVWBB 2-Star Olympian
I installed a Richmond brand in my house back in 2005. I think Navien makes them for Richmond as everything in it is labeled "Made in Japan". Anyway, it replaced a leaking 50 gal heater. Other than a recall on the main circuit board (for which they sent me a new PCB and a calibration PCB to set it up), it's been rock solid to this day. So much so it's beginning to concern me as it's now 17 years old and prior to this my heaters lasted only on avg 6 years! But, bottom line you cannot run it out of hot water. I keep a battery UPS on it as it requires 120V to run the gas ignitor and exhaust for the flue. I'm currently thinking I may buy a new one and install it prophylactically. BTW replacing the 50 gal unit with this was MUCH easier than replacing it with another 50 gal unit. Once the old unit was cleared out, I simply had to extent water pipes to it. THe hardest part was running the stainless steel exhaust out the side of the house. There are/were adapters to run that through the existing flue but for me it wasn't bad to simply cut a hole in the side of the house and go that route.
One thing I have been thinking about though is turning it into a "hybrid" system. Using a small (say 20 gal) gas tank unit fed by the tankless unit. My idea there, is if the tankless should fail to ignite there would at least be a limited supply of backup hot water. My wife thinks I am crazy though
DanHoo
TVWBB Olympian
Would that not be off topic in the just conversation forum?Can we get back to grilling?
Brett-EDH
TVWBB Olympian
I’m working on some wine infused oak for upcoming cooks. Some pizzas for this Sunday are likely along with a ragu and sausages dinner.No!!!
It would bring us back to Bretts original post.
I also have a pork butt that’ll become char siu for this week and need to add in smoking some cold salmon/lox and maybe a hot salmon dinner.
Also going to cook off some eggplant cubes and zuke fritters.
And I ordered 360# of JD Chunks in 20# bags to be picked up next week.
John_NJ
TVWBB Wizard
about how long in days/ weeks will it take you to “burn through” 18 bags of JD?
And…wow!
Brett-EDH
TVWBB Olympian
I’ll be splitting this with @DanHoo , 9 bags each. So 180# should last me around a year as that’s what I burned in one year (since last order). However, I did use other fuels during this past year so I’m betting 9 months plus. Maybe up to 12.
I only add a few new pieces of JD to each consecutive cook. This way I achieve 100% burn through of partially burned and newly added coal to each cook.
And adding in my stash of CA white oak and the pending wine staves, I should have a good assortment of flavors to work with.
LMichaels
TVWBB 2-Star Olympian
Well darn. I guess I need to jump on a plane. Looks like you're doing your own Tony Soprano
John_NJ
TVWBB Wizard
Bratwurst and fried onions for the gang, but my daughter prefers sausage and peppers.
I’ll save a seat at the table for you.
Timothy F. Lewis
TVWBB 1-Star Olympian
Looks wonderful John!
I’m just doing a cider baked acorn squash and grilling off some pork chops tonight. Simple tonight, more involved dinner for ten or so tomorrow. Using the 18“ kettle with a fist sized piece of pecan for some additional flavor. The squash is something I’ve done for ages. Making some garlic chive baby potatoes so They can become smashed delights for my grandson tomorrow. I love cooking for family! I know I’m a lucky grandpa!
I’m just doing a cider baked acorn squash and grilling off some pork chops tonight. Simple tonight, more involved dinner for ten or so tomorrow. Using the 18“ kettle with a fist sized piece of pecan for some additional flavor. The squash is something I’ve done for ages. Making some garlic chive baby potatoes so They can become smashed delights for my grandson tomorrow. I love cooking for family! I know I’m a lucky grandpa!
Brett-EDH
TVWBB Olympian
love me some Eye-talian sausages, peppers and onions. just need a nice hard roll and a few beers to wash it down. and a chocolate chip canoli for dessert, please.
EricV.
TVWBB Guru
This is my second time posting it as I am using the remainder seasonings, see previous post from last year:
tvwbb.com
A couple of new batches of sausage
I can’t recall ever making sausage this time of the year, but my inventory was low & I had a couple of pork shoulders in the freezer calling my name. (2) Batches made, 10lbs. each. Philly cheese Steak, I added Sauteed green bell peppers, Vidalia onions & added 1lb. of high temp hot pepper...
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