eclecticsynergy
Ambassador of Electric Synergy
Kinda feel obliged to post this one every year...
What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
Better late than never….Easter leg of lamb on the rotisserie, over the fire. The blue pot is some kind of potato concoction….off the cuff…probably gonna be a fail. Foil covered saucepan is asparagus. Here’s hoping!
Today was cleanup the smoker day after yesterdays smoke fest. See previous posts. Tonight… leftover pizza.
Some of you may remember I had a BBQ incident back in June of 2020. Hadn’t had a grill since. Well just bought a grill and our first smoker ! They are on the far corner of the new deck. This is our first attempt at smoking; a tritip and seasoned gold potatoes. Will report back after dinner!
Congrats sir. I do seem to remember something about that. Happy you’re back in the game. And new grills sure do look pretty when they’re new.
Congrats on the Traeger pellet pooper @Don O ! Good stuff!
I just pulled a couple of tiers of “satan bacon”(bacon covered in left over rib rub, set in fridge for a few hours, smoke over applewood chunks @~225° for 1.5-2 hours) Good stuff!
We just bought a 1/2 pig. Other 1/2 is for one of my kids. We did not buy bacon. Got two slabs of pork belly and going to cure and smoke our own bacon. Kinda looking forward to doing it.
Also. Agree with other Don. Pellet smoker great choice. Way easier to control temperature. Set it and let it go. I just like playing with fire, which is why I bought an offset smoker. Fire good!!!
Were they blanched in preparation for the smoker? I like to either blanch, or even microwave potatoes(just for 1-2 minutes in the microwave- depending on the size of the batch) before they hit the grill/pit…They need less of a head start that way.Potatoes might take longer
Heck, I had to google “blanched”
. Nope, not blanched, just sprayed with olive oil, stirred in a bowl with rosemary, basil, 3 kinds of salts, crushed black pepper, some Lawrys (salt) and my secret ingredient, some cinnamon.
I nuke taters in the microwave as well before grilling.
Blanching will make them more “receptive“ to your excellent sounding seasoning.Heck, I had to google “blanched”
I sometimes just steam them to blanch…only takes a few minutes. Time well spent though.
Yep! The whole ones take the nuclear turntable ride!
Do the same to sweet potatoes. Then cut them half. Butter the meat and sprinkle with cinnamon and sugar. Start meat side down to get some nice grill marks and caramelize the cinnamon and sugar. Turn them over and finish cooking skin side down.
Looks like I’m going to nuking after grilling as they ain’t done!
Hahahahahaha! Or…..Dessert potatoes! I’ve been there!
I’ve done that before as well. More than one way to skin a tater.
Well, we prefer roasted spuds, nice and crispy at 450 degrees. No more of this 225 wimp degrees for our spuds ! Next up is leg of lamb.I’ve done that before as well. More than one way to skin a tater.
And the tritip was great !
Same here. Slather up the taters with butter or olive oil. Liberal amount of salt and pepper. Roast on high heat. Get that skin nice and crispy. Cut em open. Add Ranch Dressing. Chow down.