Newbie with an old Genesis--learning to refurb!

[LeeHarvey]

A pretty foolproof way to cook brats is to let them cook indirect for 10-15 minutes, put them over heat just long enough to get a char on the skin, then put them in a simmering bath of beer and sautéed onions for another 10-15 while you’re getting sides, condiments, what have you, ready.

 

[DanHoo]

@Cassondra I cooked some bone-in skin on thighs on my friends E310 tonight, and thought I would share this.

I only took one pic. I took it to show them how I cook indirect on a front control, three burner. I got the E310 smoking hot, as the grates needed a good burn off, about 550F with all burners on high.

Put the thighs on, skin side up and in the center and as soon as I saw a flame flare up, I turned off the center burner.

Left and Right stayed on high for about 5-10 minutes ( Ok, about a glass of wine ) but I think it was 5 to 10 mins.

Then I dialed back the heat to low | off | low and let the thighs roast for a while.

After about 10 to 15 to 20 mins, I flipped them skin side down over the direct heat burners. Half over the left half ovet the right for a couple of minutes. After that, moved them back to the center, skin side up with left and right on low, and them bumped it up to med low to keep the temp around 325 to 350 and left them for another glass of wine or so.

I temp checked with an instant read and they were all about 165. pulled them put them in a baking pan, covered with foil and let them rest until the rest of dinner was done.

I don't like to pat myself on the back, because I end up hurting myself, but these were some of the best chicken thighs I've cooked in a while.

They had zero time to dry brine or marinade. I gave them a heavy dose of SPG, a glug of soy sauce and a splash of worsteshershireshire sauce. Maybe it got 5 to 10 mins marinating.

My point is you've got a great grill @Cassondra and I'm sure you'll be cooking some amazing food.

Cheers !

 

[Cassondra]

A pretty foolproof way to cook brats is to let them cook indirect for 10-15 minutes, put them over heat just long enough to get a char on the skin, then put them in a simmering bath of beer and sautéed onions for another 10-15 while you’re getting sides, condiments, what have you, ready.

That sounds really awesome!

 

[Cassondra]

@Cassondra I cooked some bone-in skin on thighs on my friends E310 tonight, and thought I would share this.

I only took one pic. I took it to show them how I cook indirect on a front control, three burner. I got the E310 smoking hot, as the grates needed a good burn off, about 550F with all burners on high.

Put the thighs on, skin side up and in the center and as soon as I saw a flame flare up, I turned off the center burner.

Left and Right stayed on high for about 5-10 minutes ( Ok, about a glass of wine ) but I think it was 5 to 10 mins.

Then I dialed back the heat to low | off | low and let the thighs roast for a while.

After about 10 to 15 to 20 mins, I flipped them skin side down over the direct heat burners. Half over the left half ovet the right for a couple of minutes. After that, moved them back to the center, skin side up with left and right on low, and them bumped it up to med low to keep the temp around 325 to 350 and left them for another glass of wine or so.

I temp checked with an instant read and they were all about 165. pulled them put them in a baking pan, covered with foil and let them rest until the rest of dinner was done.

I don't like to pat myself on the back, because I end up hurting myself, but these were some of the best chicken thighs I've cooked in a while.

They had zero time to dry brine or marinade. I gave them a heavy dose of SPG, a glug of soy sauce and a splash of worsteshershireshire sauce. Maybe it got 5 to 10 mins marinating.

My point is you've got a great grill @Cassondra and I'm sure you'll be cooking some amazing food.

Cheers !

View attachment 58020

That's a REALLY good tutorial. I have a lot to learn about using the grill....direct vs indirect, burners off, some one, some low, etc. I'm going to try this, following your lead.

 

[Timothy F. Lewis]

I throw salmon right on the grates and rarely lose so much as a molecule of it. I prefer doing it with skin on salmon though as I like to top my salmon (glaze) it sometimes with a little maple syrup and other spices. Sometimes just a basic rub. I like skin on because I can slap it down on the skin and purposely make the skin stick. Once the fish is roasted the way I want, I slide a large spatula under the flesh and it comes right off leaving the skin behind. Once the grates cool down the skin lets loose for easy removal and disposal.
Another trick I use (due to necessity) because many times my preferred sashimi grade organic salmon is only available skinless is I use a piece of parchment paper in place of the skin. Works like a champ. But many times I do put the skinless fish right on the grates. I do the same with catfish, and Chilean Sea Bass. (wife won't touch salmon it's like the pork of the sea to her). I will also do scallops and shrimp direct on the grates, calamari, octopus and quite a few other things

Exactly the way I like to do fish! The giant “Oklahoma Joe” spatula is a real help with a nice presentation of beautiful fish!I apologize for the blur but the mosquitoes were a bit fierce that night! You get the idea though.
Not a bite was left with 5 out of six of us eating with reckless abandon! I was feeling a bit under the weather and my stomach just didn’t want anything. Lake Huron whitefish that night!

 

[Cassondra]

I will

Exactly the way I like to do fish! The giant “Oklahoma Joe” spatula is a real help with a nice presentation of beautiful fish!View attachment 58035I apologize for the blur but the mosquitoes were a bit fierce that night! You get the idea though.
Not a bite was left with 5 out of six of us eating with reckless abandon! I was feeling a bit under the weather and my stomach just didn’t want anything. Lake Huron whitefish that night!

I will look for the Oklahoma Joe spatula! So...are you placing your fish all together like that for a reason? It looks like you have the coals on the two sides, and the middle has none underneath, so maybe that's how the fish will fit on there all in the middle? I'm guessing.

 

[Timothy F. Lewis]

The fish placement there was simply because the three fillets were just that big, two would have fit very nicely but the third was necessary. Yes, basic indirect charcoal method. I always do fish that way, a big salmon fillet will end up overdone quickly if I go direct method. Some do it that way but, this is much more forgiving.
This salmon was on a plank, I did that to add a little more “insurance” since there was a lot going on at this feast. I don’t give a hoot about the “flavor infusion“ that it’s supposed to give but, that’s a whole different story.

 

[LMichaels]

That looks mighty fine! I don't do the planks. I tried it once. Ended up feeling like I was eating a piece of furniture. I love some smoke on it, just not tasting like a cedar closet

 

[Cassondra]

The fish placement there was simply because the three fillets were just that big, two would have fit very nicely but the third was necessary. Yes, basic indirect charcoal method. I always do fish that way, a big salmon fillet will end up overdone quickly if I go direct method. Some do it that way but, this is much more forgiving.View attachment 58108
This salmon was on a plank, I did that to add a little more “insurance” since there was a lot going on at this feast. I don’t give a hoot about the “flavor infusion“ that it’s supposed to give but, that’s a whole different story.

I bought the planks once and tried it. Honestly I saw very little difference. Certainly not enough for the trouble (soaking the planks, etc), and I am not much into smoked or otherwise wood-infused meat.

 

[Cassondra]

I should say that the ONE instance where I might like to try smoking my own salmon, would be for a gathering, having the salmon all tricked out with capers and all the other fixins you get at good parties. (Surrounded by Cream cheese? Oh yeah.)

 

[DanHoo]

I bought the planks once and tried it. Honestly I saw very little difference. Certainly not enough for the trouble (soaking the planks, etc), and I am not much into smoked or otherwise wood-infused meat.

For me it is less about getting cedar flavor, and more about providing a cooler base to protect the skinless salmon from drying out while the top gets blasted with heat.

It is my go to way of cooking skinless salmon filets, but it's not for everyone.

 

[John_NJ]

For me it is less about getting cedar flavor, and more about proving a cooler base to protect the skinless salmon from drying out while the top gets blasted with heat.

It is my go to way of cooking skinless salmon filets, but it's not for everyone.

I see it that way also.

I use poplar wood planks, which is a less aromatic species of wood so doesn’t impart too much additional flavor.

 

[LeeHarvey]

I should say that the ONE instance where I might like to try smoking my own salmon, would be for a gathering, having the salmon all tricked out with capers and all the other fixins you get at good parties. (Surrounded by Cream cheese? Oh yeah.)

Ever tried making a salmon mousse? I did it a few years ago, and it was pretty fantastic. It’s basically just hot-smoked salmon with cream cheese and sour cream. You can spread it on crackers and top it with your accoutrements of choice - capers being one of mine, as well.

 

[Timothy F. Lewis]

Ever tried making a salmon mousse? I did it a few years ago, and it was pretty fantastic. It’s basically just hot-smoked salmon with cream cheese and sour cream. You can spread it on crackers and top it with your accoutrements of choice - capers being one of mine, as well.

I’m making some of that this afternoon with last nights leftovers! I have a guest that is deathly allergic to cream cheese so, I will use the old French method, a knob of butter about the size of a walnut, and a dollop of sour cream. Serving with toasted baguette slices. Another appetizer will be baked Brie with some very lightly toasted baguette (grandson has braces and if it’s too crunchy he is uncomfortable)
My birthday dinner is coming together quite nicely! Next step, salmon mousse, herb crust for the standing rib roast! Spaetzle, Brussels Sprouts and beets with sweet potatoes for additional sides. To the Mousse!

Just a swirl of sour cream to show.
I must admit the Cuisinart is just about my favorite kitchen tool!
(That‘s not a chip at 12:00, just a slip of the spoon)

 

[Cassondra]

Ever tried making a salmon mousse? I did it a few years ago, and it was pretty fantastic. It’s basically just hot-smoked salmon with cream cheese and sour cream. You can spread it on crackers and top it with your accoutrements of choice - capers being one of mine, as well.

OMG, I'm drooling. That sounds incredible. You have to puree it? or just mush it up a bit?

ETA: Next post answered it.

 

[Cassondra]

I’m making some of that this afternoon with last nights leftovers! I have a guest that is deathly allergic to cream cheese so, I will use the old French method, a knob of butter about the size of a walnut, and a dollop of sour cream. Serving with toasted baguette slices. Another appetizer will be baked Brie with some very lightly toasted baguette (grandson has braces and if it’s too crunchy he is uncomfortable)
My birthday dinner is coming together quite nicely! Next step, salmon mousse, herb crust for the standing rib roast! Spaetzle, Brussels Sprouts and beets with sweet potatoes for additional sides. To the Mousse!
View attachment 58241
Just a swirl of sour cream to show.
I must admit the Cuisinart is just about my favorite kitchen tool!
(That‘s not a chip at 12:00, just a slip of the spoon)

That's gorgeous, and you answered my question....it does get pureed.

Nice presentation, too! I love that dish.

Have you ever tried freezing leftovers?

Are there ever any leftovers?

Oh and Happy Birthday. Sad to hear you have to cook your own B-day dinner!

 

[Timothy F. Lewis]

Thank you but, I don’t mind cooking on my birthday.
I’m leery of freezing the mousse due to the sour cream possibly separating, never tried, this was the first time I’ve ever had enough leftovers to consider freezing but, some ants decided that it looked good to them too! Oh well.
I have also lined a stainless bowl with plastic. Covered in chopped flat leaf parsley and filled that and chilled overnight giving it a pretty “dome“ presentation.
my wife gave me the dish when we were on vacation, I got her a watercolor painting, both pretty but, mines practical!

 

[Cassondra]

I'm sorry I've been awol. I hope everyone is having a good fall.

Using the grill almost every night, and realizing that the griddle pan leads to more grease buildup I think. Which I guess means I need to clean more often.

 

[Joan]

Glad your back!!!!!!!!

 

[DanHoo]

I'm sorry I've been awol. I hope everyone is having a good fall.

Using the grill almost every night, and realizing that the griddle pan leads to more grease buildup I think. Which I guess means I need to clean more often.

Yes, watch the grease.

Not sure if you saw this thread...

Keep your gas grill clean...you've been warned!

I was out of town this past weekend at a family reunion. The house we rented included a Genesis II E-325 that was filthy inside and out. We didn't have any tools to clean it out, but I did have the foresight to bring along a grill brush--theirs was completely shot. We ran the grill with all...

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