Don Fry
TVWBB Super Fan
Had a big day of grilling today. I decided in preparation for the upcoming Grillfest that I wanted to make everything for a three course meal using a grill. It was a pretty ambitious menu and I used four different grills for cooking. Here is the layout of my grilling area for today. Sorry it is not as neat as a lot of the other areas I see here on the site.
I used my Summit 420 to bake a loaf a multigrain bread to eat with the meal. I baked it in a Lodge dutch oven. I warmed the grill up with all burners, but only used the two outside burners to actually bake. I really prefer using a gas grill for serious baking like bread because it is easier to dial in and maintain a constant and stable 450 degrees than it is on a kettle. Bread baking is pretty unforgiving in that regard.
Next was to make a peach and blueberry cobbler on the Performer. I like to use firebricks under my stoneware casserole dish. Not sure if that is totally necessary, but I normally always do this.
The plan was to use the same grill that I used for the cobbler to make jalapeno poppers. That turned out to not be a good plan because both the cobbler and poppers took longer than expected, so instead of being an appetizer, the poppers ended up just being another item served with the main course.
I used the same dutch oven that I had used for baking the loaf of bread to make string beans on my 18.5 OTG kettle.
I used my other Performer to grill some chuck eye steaks and home fries using thick sliced Yukon Gold potatoes.
Here are the money shots. I was about 30 minutes behind schedule, but it was worth the wait.
It was a fun challenge to make all courses on the grill today. I have done all parts of this at one time or another, but never did them all for a single meal. Timing is a real challenge especially when you start factoring in prep times. Looking forward to doing something like this again for the upcoming Grillfest I.
I used my Summit 420 to bake a loaf a multigrain bread to eat with the meal. I baked it in a Lodge dutch oven. I warmed the grill up with all burners, but only used the two outside burners to actually bake. I really prefer using a gas grill for serious baking like bread because it is easier to dial in and maintain a constant and stable 450 degrees than it is on a kettle. Bread baking is pretty unforgiving in that regard.
Next was to make a peach and blueberry cobbler on the Performer. I like to use firebricks under my stoneware casserole dish. Not sure if that is totally necessary, but I normally always do this.
The plan was to use the same grill that I used for the cobbler to make jalapeno poppers. That turned out to not be a good plan because both the cobbler and poppers took longer than expected, so instead of being an appetizer, the poppers ended up just being another item served with the main course.
I used the same dutch oven that I had used for baking the loaf of bread to make string beans on my 18.5 OTG kettle.
I used my other Performer to grill some chuck eye steaks and home fries using thick sliced Yukon Gold potatoes.
Here are the money shots. I was about 30 minutes behind schedule, but it was worth the wait.
It was a fun challenge to make all courses on the grill today. I have done all parts of this at one time or another, but never did them all for a single meal. Timing is a real challenge especially when you start factoring in prep times. Looking forward to doing something like this again for the upcoming Grillfest I.
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