Anybody grilling?


 
Last evening, it was time to grill the burgers made from the remaining part of the ground chuck after making up those nice Chile rellenos. Since the patties were already made, I decided to try a recipe I had seen for parmesan baked (grilled) baby red potatoes. After quartering and par boiling, the potatoes got roasted until browned in a grill basket, then laid on a bed of parmesan, salt and fresh ground black pepper to "bake" about 20 minutes or until crisp outside. Pics show all the parts on the grill and the plated result. All was very good, though I actually preferred the simple grilled in basket potatoes without first par boiling that I had made a few days ago.

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Gonna vacuum out Big Z today and will be pressing it into service for brats and burgers today, and likely will press the MM into service for some higher temp cooking of a doz ears of some fine sweet corn from TJ's farm in Belvidere. The other farm's 2nd crop here in Cherry Valley has not come in yet
 
LMichaels said:
Gonna vacuum out Big Z today and will be pressing it into service for brats and burgers today, and likely will press the MM into service for some higher temp cooking of a doz ears of some fine sweet corn from TJ's farm in Belvidere. The other farm's 2nd crop here in Cherry Valley has not come in yet
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What is big z and mm? I love burgers and brats, the smell is second only to the taste
 
LMichaels said:
Gonna vacuum out Big Z today and will be pressing it into service for brats and burgers today, and likely will press the MM into service for some higher temp cooking of a doz ears of some fine sweet corn from TJ's farm in Belvidere. The other farm's 2nd crop here in Cherry Valley has not come in yet
Click to expand...
Vacuumed out the SmokeFire yesterday. After a few long slow cooks it needed it. Chicken & steak fajitas on the menu today. I love fresh jersey sweet white corn.
 
Sunday morning quiet (the A/C just clicked off) waiting for the home fries to crisp. Temp about 80 and the neighborhood is still.
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This pic is self-explanstory, but...
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One egg mishap. Fried then drained two slices of bacon. Fried the potatoes in the bacon grease then drained. Fried balls of chorizo then soaked up excess grease with paper towels. Distributed potatoes back in with the chorizo and broke in the eggs over all. Bacon laid on top to reheat. Half for breakfast, half for later. Very, very good!

Edit: Kept hood temp about 400*. Raised skillet to upper rack to remove from direct heat and bake eggs.
 
It was my crazy Landmann pellet Kettle’s turn to cook for Labor Day.

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This little thing can grill and also do low and slow. Pork shoulder for today. I used Fire and Smoke Society “Sweet Preacher” rub and Kingsford “Chef’s Blend” pellets.

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Pork shoulder was OK. The little pellet kettle did great delivering very tender and easy to pull pork. I was disappointed with the Sweet Preacher rub. Every Fire and Smoke Society seasoning I have purchased has been excellent and among my favorites, particularly their “Black and Tan” “Thundering Longhorn” and “Cherry Cola.” This one didn’t make that cut.

Kingsford Chef’s Blend (bought at Sam’s) is Ok but not their best variety. I wish I had gone with Lumberjack Apple for this cook.

Not so bad overall, though. Bone slid right out, so the dog was happy, too!

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Thanks, Larry! That means a lot to me coming from someone who knows a lot more about gas grilling than I ever will - and now getting there fast on pellet grills, too!
 
Don't know much about your pellet grill. Kinda wrapping my head around a round one, how it manages grease, and so on. Just saw a photo on the Z Grill FB group of one of those round ones in flames. Owner noting he'd been doing a pork shoulder.
But I gotta say, does my heart good to see you lovin on that Summit.
 
The Landmann is actually pretty impressive in a number of ways. The Recteq Bullseye - it's nearest comparable grill I know of - has NO grease management. It is capable of higher heat than most kettles. (The Bullseye Deluxe - much more expensive - claims 1,000 degrees!) Anyway, Recteq relies on the diffuser to just incinerate the grease droppings. On the Landmann, the heat shield is a very heavy, stainless circle, somewhat dome shaped as it is higher in the middle. It is two-piece so that the top rotates to reveal openings for high heat searing. Closed it makes a solid shield for low and slow. Surrounding the edge of this shield is a channel that leads to a drain for the grease to go down to a conventional grease container. On this grill it looks like a coffee karafe with a handle.

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I have to hand it to Landmann. Even though this kettle (sold, I believe, for a period at Sam's) never made any market penetration, it does offer some nice features. I admit it is kind of ugly. Hate the copper and brown. But, I like how it works. The only other criticism I have is that it is about one half inch narrower than a Weber kettle. Accordingly, Weber grates and accessories don't fit. Recteq did get this part right, and you will see people using Weber stuff on those.
 
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