Out door cooking

[S.A. Boggs]

Now that the weather is warming up I can go back to cooking in the outdoor [soon to be year round] kitchen. My covered deck is 16'x16' and sit up 16' in the air. The 64' ramp sits off to the side of the floor and is not in the way. This week when my Amish buddies come over for other additions I am going to enclose the deck to make the kitchen more bug/cat proof. Where I live we have about 7 months of cool/cold weather so an enclosed area is more practical for me. There is nothing nicer then going out as the sun rises and the day is still cool and fixing breakfast on the Blackstone griddle. I have always been an early riser so this is my favorite time of the day to do anything. I am debating as to having pancakes or eggs and sausage this morning.

My mother started me "helping" out in the kitchen 65 years ago and being in the kitchen is something I enjoy. I have a side burner on my Charbroil if I need to use a sauce pan. My wife does any chopping/pre pairing of any vegetables that I need and I do the cooking which works out pretty well for us. My wife and daughter REFUSE to use the grill/griddle because they are propane fired and "dangerous" to use. On YouTube they have see these apparatus catch fire and want nothing to do with them. I keep my stuff clean and not overheated when in use. A large fire extinguisher is also close by...just in case.
Sam

[shadycon]

Nothing like grilled cooking!:1948:

[lyman]

propane??


get some lump charcoal and a weber type and enjoy some real cooking,

[dryheat]

propane??


get some lump charcoal and a weber type and enjoy some real cooking,

I think Boggs knows what he's doing although, I've had some great meals cooked over a wire grill and charcoal in the middle of nowhere.

[S.A. Boggs]

propane??


get some lump charcoal and a weber type and enjoy some real cooking,

I have an older Braunfields [sp] smoker that was made in Tx that I can smoke up to 4 rack of ribs at a time. It can also double as a charcoal grill if I so desire. Later in the summer [after I complete some projects lol] I plan on having a mason come out and install the smoker permeant off of it's spindly base. I ONLY use wood in it, never charcoal as I want traditional cooking. I save bacon grease year round, covered in the fridge. I take two tablespoons of grease and place on top of some of the wood and close the lid. Years ago I repainted my smoker with black stove paint to increase the heat in the stove and use less wood. When the grease has melted I hit it with my torch, never a match or anything else. This is how I cook/smoke when it calls for.

I use professional equipment when I buy and it turns out fantastic results. My cookie sheets are air sheets and do not burn, just lightly brown. Cooking for me is not a hobby or just something to do, it is a passion. My earliest cookbook [somewhere in my collection] has recipes from 160 years ago and translating is somewhat "fun". Cooking shows are interesting to watch as some of what they do I can incorporate into my style of cooking. If I ever get the chance I want a small smoke house to help to feed my family as I have access to meat that is raised by my Amish friends.

If I haven't mentioned it before I have a Blackstone 36" griddle and a 5 burner Char Broil Advantage with smoker box. Both are run off of bottles now and these along with my generator will be plumber to a large tank of propane.
Sam

[lyman]

if I can remember, I'll post the title and author of a book my brother gave me back when I was in the meat business,

it's English, printed around 1900, and has recipes for all the sausages etc the butchers made back then

pretty damn interesting stuff, but not sure I would eat much of it

[Johnny P]

Went to my nearest Sam's last week to pick up a lip-on cryo-pack ribeye, and they were completely out and never know when any were coming in.

I let them wet age another 4-6 weeks in the cryo-pack, but looks like I will run out now. My son gave me a Big Green Egg that cooks a great steak, but I still cook my burgers on a Weber.

[lyman]

Went to my nearest Sam's last week to pick up a lip-on cryo-pack ribeye, and they were completely out and never know when any were coming in.

I let them wet age another 4-6 weeks in the cryo-pack, but looks like I will run out now. My son gave me a Big Green Egg that cooks a great steak, but I still cook my burgers on a Weber.

I was a meat manager for a store , grand opening we ran Bone In Whole Ribeyes for something like $3.99lb (2001)

we aged all our beef at least 6 weeks,

ended up going thru many pallets of them and we got a box in that was prime, (you can sub up, but not down)

we (my 2 cutters and I) picked the nicest looking one and sat it in the top corner of the cooler (on a rack,) and left it,

memorial day weekend we popped it open, or rather removed the plastic,
the bones had soured, but not badly,
it had been setting there since Feb 17th or so,

we peeled it , and cut it about 1-1/2" thick, and split it up among us,


cooked over charcoal, to a perfect medium, and you could cut it with a fork,

one of the best steaks I have had

[dryheat]

I think its kind of crazy what people spend on grills and ice chests these days.

[shadycon]

I bought my charcoal grill/smoker at Sam's over 25 yrs ago. Rectangular made with 1/8 th. " steel and still using it. I think I paid less than $200 for it.:1948:

[free1954]

charcoal good. propane bad. might as well cook it in the house.

[S.A. Boggs]

charcoal good. propane bad. might as well cook it in the house.

I am.
Sam

[Johnny P]

Even the lowly chicken cooked beer can style is delicious on a charcoal grill. I have the charcoal basket that fits on one side of the Weber and put the chicken on the other side.

Can't cook prime rib like this in the house.

https://i.postimg.cc/SsKyKWYS/PRBGA.jpg

[lyman]

I've done several ribs like that ,

smoke to an internal of 110, then let sit in a cooler covered, for maybe a 1/2 hr to set,

perfect med rare, and mighty tasty,