Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Canadian John on December 19, 2017, 02:01:42 PM
-
Please,don't put a contract out on me. It is just I that I have several years of cooking in all weather conditions and found the cold coupled with darkness and at times wind,a tad more challenging than I care for.. A clear sunny day is hard to beat especially if
I haven't cooked outside in a few days. This doesn't mean I have given up on outdoor cooks until Spring. I am still at it.
Inside advantages: - Warmth and comfort.
- The aroma..That is one reason uncle Bentley and Kristin elected to do their T G turkey inside.
- Save on pellets. An excuse I know.
- All in all less work. Getting lazy. Who me?
- Get to use my cast iron cookware more.. I enjoy using it find it helps me produce better tasting indoor food.
That's it folks. Merry Christmas
-
When you stay cooking inside are you talking about cooking in your kitchen compared to cooking on your pit?
-
I clearly understand especially for someone as old as you :lick:. (See I am still a young buck at 73 years young :cool:). In fact lately I have been doing much of my cooking inside with my Air Fryer and SV. Not sure why but probably for the same reasons: it is dark and has been wet and damp. It is funny that this is the first year I have not cooked outside in the cold.
-
I understand. Last Sunday I cooked some bacon wrapped Filet Mignon. I was going to do a reverse sear starting on my GMG and finishing on my Weber gasser. The GMG is down stairs and the Weber is right outside my living room.
I got lazy and decided just to cook it on my Weber. They still came out great.
-
I don't mind cooking in the cold. Or going for a Motorcycle ride on a Crisp day. That's half the fun here! I just hop in the Hot Tub to warm up! Its soooooo relaxing!
-
I cook year round but I'm in NC. Now last week the temp got down into the 20s and yes I had the smoker going :bbq: :cool:
-
The forecast was for 1-2 inches over about 10+ hours. We ended up with 7.5 inches in about 8 hours. I probably would not have cooked had I known it would snow so much and had I not already brined all of the meat.
(https://farm5.staticflickr.com/4737/38244295654_762dd55bf5_c.jpg)
-
triplebq - "inside" = inside the house, the kitchen.
silverbullet - I too did enjoy riding my "R" series BMW almost year round. That is until conditions got too bad.
Bar-B-Lew- As I stated in your show us your pits post, that pic should be made into a Christmas card. Its superb.
-
I did Thanksgiving inside... I think it was actually the first turkey I had ever cooked in a oven. I'm probably not going to do anything very fancy for Christmas this year, aging parents are struggling with issues, and just so many things going on that it's hard to try and make a big fancy feast for my immediate family. But whatever I do, it will probably be outside... well , in my cooking shack anyway.
I haven't made any bacon yet this fall/winter, my stock piles are getting thin... I have next week off from work, and I'm pretty sure I'm going to buy a couple pork bellies today and get them curing , for a lat next week smoke session. I do also still have a small frozen turkey , that I bought at thanksgiving ( before finding a good deal on a already thawed (described as fresh on the package) ), I'll likely thaw that out and smoke the thing near the end of next week too...
It is supposed to get cold again around here, but my smoking shack makes it mostly not so bad to cook 'outside'.
-
I live just north of the DFW area and sitting here next to the fireplace. It’s 37 outside, windy and damp and I’m thinking about smoking a turkey, but as soon as I get started I’ll be second guessing myself about doing it.
-
get some outdoor lighting! It's wet, it's dark, it's windy. Covered is ideal, but lighting changes everything. I am year round more of an outside cook than inside.
DK
-
Christmas Eve dinner with the family goes on in the Memphis parked in the driveway for all to see.
The weather looks good. Probably firing up the PerfectMix @ about 11:00 AM.
It won’t be dark or windy and will be hitting around 30ish.
-
I go by the song from Elf, “Baby it’s cold outside!†I have a covered area that I can use during the rain, I just done like to sit out in the cold. Once it gets below 40, I cook inside.
The nice thing about western WA is today it may be too cold for me but tomorrow it’s warmed up and raining again (or still).
-
I don't think I should comment on this subject because of where we live. I keep an eye on the temp where Canadian John lives when the weather is on (I think he is near International Falls) and I don't blame him for staying inside. Anything below 60 degrees and I've got a thick insulated Carhartt brush jacket on. I don't like cold.
-
Ok for slow cooks to do inside. However, since I started grilling my wife hates to smoke up the house with high temp grilling, so all the hot stuff gets done outside. However, I have an overhead porch, good lighting, and lots of heavy clothing. Also, my GS goes right up to 500* and handles the job well. Also, it might be the only time I get outside on a day like this (29* and 1" snow last night).
-
I will be hard pressed to use my pits 5 times between now and the 1st of April!
-
This morning looked like this
(https://i.imgur.com/P92v7hgl.jpg)
So I started my appetizers for Christmas inside.
(https://i.imgur.com/M8eKTLLl.jpg)
(https://i.imgur.com/fguPfYVl.jpg)
The chicken on the grill is jalapeno/basil/tequila marinated. It's out of Weber's greatest hits book. Really good chicken. I'm using for nachos.
The short ribs will be some tortilla pinwheels. Korean marinated short rib, Korean BBQ sauce, fresh veggies, cilantro, and a spicy chili drizzle.
-
What is making the smiley faces on the upper pics?
-
What is making the smiley faces on the upper pics?
Bone...they are Korean short ribs
-
I will be hard pressed to use my pits 5 times between now and the 1st of April!
Does mean no pit evaluations until April?
-
No one is interested!
Would love to do it, but I am done chasing manufactures like I did in the past. If they do not find it an advantage to have it done, I will keep the $100-$200 it cost me to do it in my pocket!
If any member know a Manufacture that wants a Performance Test done, please have them contact me!
-
I was thinking about cooking inside, but ended up on the pit. What I thought would be a simple vacuum of the firepot turned into over an hour of cleaning in 16* and windy weather. I noticed the last couple of cooks what looked like burnt newspaper was floating around in the pit. I guess the cold weather caused a bunch of the pit seasoning to flake and fall off. It was falling off everywhere. Let's just say my toes were frozen after an hour of cleaning in flip flops. I thought the firepot and ash try clean out would have only been a few minutes. In the end, dinner was great!
-
FMT, where do you find those flanken ribs? One time I got them and they were awesome but the Asian market doesn't carry them anymore with any meat, we never see them in the stores we go to.
-
yorkdude, the sams club near me carries them so maybe you could try your local store
-
FMT, where do you find those flanken ribs? One time I got them and they were awesome but the Asian market doesn't carry them anymore with any meat, we never see them in the stores we go to.
There is a local butcher that just runs the plate section through the bandsaw to order. It's about 50/50 that I can find them ready to go at Kroger, but the butcher is right down the same strip mall if needed.