Gardening

[Thierry-Advent]

Too many lilies, planted the extras in the unpaved alley. Lots of pedestrians and dog walkers enjoy the view.

 

[Whisper-Kitten]

Did my first cook yesterday.

I did not use enough charcoal. I bought a charcoal chimney, and it seemed so big, and we were just doing beef and chicken kabobs. I filled the chimney up 3/4s of the way through, thinking that would be enough, and I think I was actually way off. I think I also messed up with the chimney by waiting too long to dump it. I thought I needed to wait for all the coals to turn white, but I think in doing so I let the bottom coals end up burning out almost completely.

Next time I'll fill the chimney up all the way, and then dump it a little sooner, and lastly, probably add even more coals on top once they're in the grill. My grill never got up to 400F, and after a bit over an hour at ~300-350F my coals were all spent.

Another mistake I think I made was overcrowding my grill. I was able to fit all ten skewers on there, but just because I could, didn't mean I should have.

The food turned out okay regardless, but could have been better. Some of the meat was barely charred(Though at least fully cooked through) and other pieces were overly burnt.

I think we're going to try burgers next time. That should be easier, I think.View attachment 439924View attachment 439925

They just need a light coating of ash and they are ready to go.

 

[R_J_K75]

Alton Brown has shown chimneys can also be used as actual cooking tools:

In Good Eats S13 E17 The Curious Case of Curry he makes a DIY Tandoor oven. Thought about trying to make one but never did. My mother had a nice Tagine that I should have taken when we moved her into assisted living, but I didn't and regretted it even since. Probably for the best though as it was big and would just take up space. I didn't see myself using it all that often.

 

[R_J_K75]

Did my first cook yesterday.

I did not use enough charcoal. I bought a charcoal chimney, and it seemed so big, and we were just doing beef and chicken kabobs. I filled the chimney up 3/4s of the way through, thinking that would be enough, and I think I was actually way off. I think I also messed up with the chimney by waiting too long to dump it. I thought I needed to wait for all the coals to turn white, but I think in doing so I let the bottom coals end up burning out almost completely.

Next time I'll fill the chimney up all the way, and then dump it a little sooner, and lastly, probably add even more coals on top once they're in the grill. My grill never got up to 400F, and after a bit over an hour at ~300-350F my coals were all spent.

Another mistake I think I made was overcrowding my grill. I was able to fit all ten skewers on there, but just because I could, didn't mean I should have.

The food turned out okay regardless, but could have been better. Some of the meat was barely charred(Though at least fully cooked through) and other pieces were overly burnt.

I think we're going to try burgers next time. That should be easier, I think.View attachment 439924View attachment 439925

While you dont need them I use Weber lighter cubes. As @Eyes of Nine said, newspaper in the bottom should be enough to get the coals lit. I find the lighter cubes speed the process up. I usually use a little less than a full chimney for burgers, hot dogs, chicken. Anything that takes under an hour. Anything longer and I use my Slow-N-Sear, but it's not worth the effort for short cooks.

https://www.amazon.com/gp/product/B09BBFD4TC/ref=ox_sc_saved_title_1?smid=ATVPDKIKX0DER&th=1

Slow 'N Sear® Grill Inserts

Making backyard barbecue easier than ever with our Slow ‘N Sear® kettle grill inserts!

snsgrills.com

 

[Meech17]

While you dont need them I use Weber lighter cubes. As @Eyes of Nine said, newspaper in the bottom should be enough to get the coals lit. I find the lighter cubes speed the process up.

My second cook went much better. I just did some burgers and more pineapple because my girlfriend really enjoyed it. I tried a "hack" I saw on some instagram reel. They used part of a cardboard egg carton with some vegetable oil on it. I did that. Ripped off half the egg carton, gave it a light drizzle of oil, and filled it with briquets, set it down in the bottom of the chimney and then filled it the rest of the way with briquets. It lit very easily and quickly, though it did produce a ton of smoke. Like I know grilling makes smoke, but I was a little nervous that the neighbors might get worried. Regardless, it worked fine, and I dumped my coals once I saw the ones in the top of the chimney starting to turn white.

I did purchase some "tumbleweed starters" that I see a lot of people online use, but I haven't cooked again yet to try them out. It's been too hot. I'm sure I'll try them out before summer's over and can report back on their efficacy.

I usually use a little less than a full chimney for burgers, hot dogs, chicken. Anything that takes under an hour. Anything longer and I use my Slow-N-Sear, but it's not worth the effort for short cooks.

Funny enough I did over-do it this time. for just cooking burgers, my total cook time was right about an hour, including getting the grill out, and lighting the coals. I still used my Slow-N-Sear insert, just without the water basin. It keeps the coals clumped together on one side for direct/indirect cooking and makes cleanup easy. In hindsight, it probably would have been better not to use it, because I had to babysit my coals for a while after dinner. Just going out and checking on it every half hour or so while they burned out. If I had just dumped them in the bottom of the grill I could have spread them out further they they probably would have burned out quicker.

I'm enjoying the grill life though. Not sure what to cook next. We have a costco trip planned this weekend so perhaps we'll find something interesting.

 

[R_J_K75]

I tried a "hack" I saw on some instagram reel. They used part of a cardboard egg carton with some vegetable oil on it. I did that. Ripped off half the egg carton, gave it a light drizzle of oil, and filled it with briquets, set it down in the bottom of the chimney and then filled it the rest of the way with briquets.

I can see someone using a Styrofoam egg carton, that probably would not make for "Good Eats".

Most chimney starters have holes at the bottom and sides to allow for air flow, and they are designed to be started by just lighting paper in the bottom. Some kind of accelerant will save you some time, but its usually not much. Even when I dont use something to start my chimney I think that the most I've had to wait from the time I lit a full one until the grill heats up and I can start cooking is probably 40 minutes.

though it did produce a ton of smoke. Like I know grilling makes smoke, but I was a little nervous that the neighbors might get worried.

Yeah I've noticed this too, but I know my neighbors well so I don't have to worry about them. I remember years ago the police and fire department used to come and tell you to put out small fires in the yard or if your BBQ was creating too much smoke. They don't bother you anymore though; guess they just don't want to be bothered.

I did purchase some "tumbleweed starters" that I see a lot of people online use, but I haven't cooked again yet to try them out. It's been too hot. I'm sure I'll try them out before summer's over and can report back on their efficacy.

I was looking at buying some of these because I bought a fire pit in May. They are kind of expensive, and I decided I can just use my chimney and charcoal to start some coals and use that to start my fires.

I still used my Slow-N-Sear insert, just without the water basin. It keeps the coals clumped together on one side for direct/indirect cooking and makes cleanup easy. In hindsight, it probably would have been better not to use it, because I had to babysit my coals for a while after dinner. Just going out and checking on it every half hour or so while they burned out.

I usually just dump the coals in the bottom of the grill, I don't bother with the SnS or grill baskets. When Im done cooking, I just close all the vents and that way I can salvage some of the left-over charcoal next time I grill.

I realized a few years back that I was lighting my SnS wrong, this video shows you how to do it correctly.

How To Light A Slow 'N Sear® in a Charcoal Grill | SnS Grills

I'm enjoying the grill life though. Not sure what to cook next. We have a costco trip planned this weekend so perhaps we'll find something interesting.

I haven't done as much grilling the last few years as much as I used to. I did so much grilling at one time I ran out of stuff to grill, couldn't think of anything new. I was at the supermarket last night and was thinking about getting a whole chicken to spatchcock and cook, but they were pretty expensive there. I decided to wait until I go to BJs Wholesale and I can get 2 for what it would have cost me last night for 1. I've been doing more quick stuff like burgers and dogs, sausages, and shish kebobs rather than ribs, and roasts that require a 6-10 hour commitment. Seems last few times I did it got really windy and I had to constantly watch the fire. Now I want to grill something !!

 

[Dannyalcatraz]

I'm enjoying the grill life though. Not sure what to cook next. We have a costco trip planned this weekend so perhaps we'll find something interesting.

One thing I’ve always wanted to try myself, but lack the $$$ (and now, the grill) to do was beer-butter basted king crab legs.

I saw it on a travel/food show. Apparently, there’s a high-end restaurant in the penthouse suite of a multistory building. Instead of real signage, they have a food cart that only serves beer-butter basted king crab legs. They split them open lengthways, baste them with a beer/butter mix, and grill them over coal. At the time, they were something like $5/leg half.

You could opt to have them as atypical street food, of course, but if you read the Carr’s awning, you’d see the name of the parent restaurant. Ask the griller, and they’d direct you to the elevator that went to the restaurant.

 

[Eyes of Nine]

I did st louis short ribs last weekend and they came out excellently excellent.

2 1/2 hours at 250F; then wrap in foil with butter and apple cider vinegar and go for another 2 1/2 hours at same temp or slightly lower. Take it off the heat and let it rest for 30 mins. Eat as it drops off the bone; or cover with sauce.

Dry rub was a mix of salt, cumin, paprika, chipotle pepper powder, garlic powder, black pepper.

 

[Meech17]

I did st louis short ribs last weekend and they came out excellently excellent.

2 1/2 hours at 250F; then wrap in foil with butter and apple cider vinegar and go for another 2 1/2 hours at same temp or slightly lower. Take it off the heat and let it rest for 30 mins. Eat as it drops off the bone; or cover with sauce.

Dry rub was a mix of salt, cumin, paprika, chipotle pepper powder, garlic powder, black pepper.

I'll have to save this. My GF loves ribs, and I hope to try them by the end of summer.