new bbq; but no grate for lava rocks
19 years ago
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Comments (12)
- 19 years ago
- 19 years ago
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BBQ - Thank you!
Comments (34)Thank you Willy, Sylvia, and Cheryl for having us over for a get together. It was wonderful to meet you and the others. It's always fun to be with other fellow gardeners. However, I was expecting to see Marcia and Felix---perhaps next time. I know you both feel badly about missing out. Willy ~ If I gave you too much fresh squeezed orange juice, it does freeze well. I figured that you would like the calamondin marmalade. Can't buy anything like that! You have also inspired me to grow borage. That was a very attractive plant. Tom---Would you like for me to send you any more 'Ice Punch' poinsettia cuttings? or I could root some more? I started the squash seeds today that you shared with me. Can't wait to see how they taste. For those of you that I gave banana plants to the variety name is: Klu Nam Wa. Considered a semi-dwarf. I've posted pictures of them and they are not small. I guess the next adventure time will be next month for the ECHO gardening event that Ill-Man posted. Perhaps more of us will get to meet then. Christine...See MoreNew old stock 1996 MIRRO
Comments (45)All of these burners have been discussed and recommend here several times in the past. The search pulls up all sorts of discussions about them. That also includes propane burners for far less than any $150, even doubles. Northern Tool has an excellent tabletop 2 burner propane for half that price. amazon has lots of countertop electric burners so do most all the small appliance stores.. And yes 1500 watts is fine or so others report who use them. I wouldn't use one as I find propane much superior as i have said before. So is 1000 or anything in between but it will take much longer to come up to boil. 8-9" burners are standard for coil electric stoves and PC work just fine on them. Either way it has to be 10x better than what you are currently working with. Dave The side burner on your grill is not intended for that much weight. Use the grill itself as most do or you will have to brace support the side burner somehow....See MoreWhile we're ''debating'' BBQ and Grilling...
Comments (7)Grills, stainless steel vs. cast iron. I don't know how big the differences are. Cast iron is much heavier, in other words, more material. Therefore it will take longer to heat up but once it is heated it will deliver more heat. I would assume if you take the time to build up the heat, it will do a better job in making grill marks. Which one will food stick more? I am not sure. Cast iron will naturally develop a seasoned non-stick coating, but cast iron grills tend to have more surface area for food to stick on. A good coat of grease on stainless steel works well for me for non-stick. What about taste? I don't know. Never have done a side-by-side comparison. I suppose the difference will be from cast iron has about 50% open area and stainless steel 90% open area. More open area will get you more BBQ/ smoky flavor vs. less open area more surface area, which will give you more fried flavor. Meat on hot oiled cast iron surface is similar to frying. If you look at my blower video, you will notice one thing very interesting, when the fire is very hot it only takes seconds for the grill to be hot enough to sear nice grill marks. "--maybe grill marks are just an affectation" One day you may see steaks with pre-printed grill marks. dcarch...See MoreNew Recipe Review---December 2011
Comments (24)This morning, I made a sweet potato hash with bacon and eggs, loosely based on the recipe below. Not only did I scale the recipe down to serve 2, I used bacon instead of sausage, and I made major changes in the cooking methods. My changes: Caramelize the onions on a low-ish heat with butter. Then dice the potatoes and mix them with the ingredients called for in the original recipe. However, instead of baking in the oven, put the sweet potatoes in the skillet with the onions, cooking the sweet potatoes on medium low heat until they are soft and lightly browned. Cut the cooked bacon into 1 inch pieces and add to the skillet with the sweet potatoes and onions. Make wells in the hash. Crack an egg into each well. Bake at 350 degrees until the eggs are set to your liking (we like ours totally done, so I baked for 15 minutes). I did not add the cheese, only because I forgot. This is definitely a keeper! Sweet Potato Hash with Caramelized Onions, Sausage & Eggs serves 8 2 pounds onions, about 2 large 1 tablespoon unsalted butter Table salt 1 pound fresh Italian sausage or chorizo 3 pounds sweet potatoes, about 3 large potatoes, ideally organic 6 large garlic cloves 4 long stalks rosemary, about 1/4 cup of leaves 3 tablespoons olive oil 1 tablespoon kosher salt, plus more to taste if necessary Freshly ground black pepper To serve: Large eggs Kosher salt and freshly ground black pepper Parmesan cheese, to serve To make the hash: Heat the oven to 450 degrees F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown. Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for at least 15 minutes, or until it is cooked through and quite crispy. Drain away any excess fat. While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper. When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned. Refrigerate the cooled hash for up to 5 days. To serve: Heat the oven to 425 degrees F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper. Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.) Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired. Faith Durand December 14, 2011 05:30PM Here is a link that might be useful: The Kitchen Sweet Potato Hash with Sausage and Eggs...See More- 15 years ago
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