Christening the new grill.

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Made some Chicken thigh/legs.  Dried the skin with some paper towels, and sprinkled some Kosher salt and pepper.  Cooked them hot, but indirectly.  Got some great color, and crispy skin.  Roasted some peppers too.

The new grill worked great, and the propane charcoal starter was a breeze.  The lid holder was really convenient, and the table is a lifesaver.  After I was done, cleaning the coals was really simple, and after closing off the dampers, it cooled down much faster than my old grill.

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National Hamburger Week II – The Secret of the Ooze

Finished plate

National Hamburger Week / Month is back again!  Now with Marisa pregnant, and having to eat her meat atleast medium-well, I had to think fast.  How can I make a burger still delicious, yet still cooked all the way through.  Boom, Juicy Lucy’s.  Yes, made famous in Minneapolis, and covered on every single show on the Food Network, Travel Channel, and Cooking Channel.  Essentially a burger with melty cheese in the middle.
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7.23.13 New home, new job, new smoker

Putting together my brand new Weber Smokey Mountain