Jim H.
TVWBB All-Star
Cooked some BSCB's on my new to me green SS Performer from CL. I have been wanting a Performer for a few years and finally found one locally for a decent price. It cleaned up like an almost brand new one and it is in great shape. Even thought it is missing the propane tank and hose, all I really want is a cover that fits, and I found a cover on ExtortionBay for around $50, and I may have to shell out that much to find the right cover. Since I am used to using my chimney to light charcoal anyway, not having the touch n go ignition is not a big deal for now.
I couldn't wait to try this grill out, so I didn't test the thermometer, but it worked OK while I burned out the grill with a full chimney of Kblue and a hickory chunk for seasoning. This grill holds heat longer and at higher temps better than my much newer OTG does. I guess the saying, "they don't make 'em like they used to" holds true.
Now, on to the cooking.
I brined the birds in brown sugar, kosher salt and teriyaki for 2 hrs., then rinsed, dried and seasoned them with Oakridge Secret Weapon.
Also wanted to cook some skillet taters on the grill, so I cut a few in half, nuked them for a few minutes, then spritzed with Pam butter spray and sprinkled with Penzey's Forward and a little garlic salt.
I still had a few lit coals from the burn off earlier, so I scooped them into the charcoal baskets and added a few unlit coals to each basket, along with a chunk of cherry wood for flavor. Cooked the taters first in some melted butter and some garlic salt, then cooked 'em over direct heat for a few minutes to crisp up the skin. Found a Lodge CI fajita skillet @ Goodwill for $5 and couldn't pass it up, so I now have a dedicated grill skillet.
These are lookin' pretty good.
Chicken is getting close to done after a few minutes over direct heat. Considered saucing them, but I was feeling a little lazy and really didn't want to gunk up my grill after spending a couple of hours cleaning it up. Pulled the chix @ 170° and let 'em rest.
After a few minutes resting on the counter, they didn't lose much heat at all, even without covering with foil.
Sliced them up and served with the taters and some stovetop green beans. The fam devoured this meal like they hadn't eaten in a week, so no plated pics.
The new grill is awesome and I can't wait to cook on it again.
thanks for looking.
I couldn't wait to try this grill out, so I didn't test the thermometer, but it worked OK while I burned out the grill with a full chimney of Kblue and a hickory chunk for seasoning. This grill holds heat longer and at higher temps better than my much newer OTG does. I guess the saying, "they don't make 'em like they used to" holds true.
Now, on to the cooking.
I brined the birds in brown sugar, kosher salt and teriyaki for 2 hrs., then rinsed, dried and seasoned them with Oakridge Secret Weapon.
Also wanted to cook some skillet taters on the grill, so I cut a few in half, nuked them for a few minutes, then spritzed with Pam butter spray and sprinkled with Penzey's Forward and a little garlic salt.
I still had a few lit coals from the burn off earlier, so I scooped them into the charcoal baskets and added a few unlit coals to each basket, along with a chunk of cherry wood for flavor. Cooked the taters first in some melted butter and some garlic salt, then cooked 'em over direct heat for a few minutes to crisp up the skin. Found a Lodge CI fajita skillet @ Goodwill for $5 and couldn't pass it up, so I now have a dedicated grill skillet.
These are lookin' pretty good.
Chicken is getting close to done after a few minutes over direct heat. Considered saucing them, but I was feeling a little lazy and really didn't want to gunk up my grill after spending a couple of hours cleaning it up. Pulled the chix @ 170° and let 'em rest.
After a few minutes resting on the counter, they didn't lose much heat at all, even without covering with foil.
Sliced them up and served with the taters and some stovetop green beans. The fam devoured this meal like they hadn't eaten in a week, so no plated pics.
The new grill is awesome and I can't wait to cook on it again.
thanks for looking.
