Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@Denimhead-0 you are having quite the Thursday afternoon! I wore my 397 today as well. Such a great shirt.
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@catdad1 It really is, getting better with wear.
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The above is @Alex recipe for Jamaican rice…it’s really good. I was chatting with a Jamaican whist on vacation this year and she was nodding and smiling when I was telling her the recipe. She approved!! She did say that a trick she uses is freshly grated ginger. Added and was a great touch.
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@Tago-Mago @Alex May I share it?
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@Tago-Mago Alex Padmore Jamaican Rice
370 grams basmati rice
1 can (400 grams) red kidney beans, drained and rinsed
1 can (400 ml) coconut milk
250 ml water
2 spring onions, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 whole Scotch bonnet pepper halved
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground black pepperPut all the above in a rice cooker, and set to white rice function. Its that easy
above is enough to feed 4 well
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Should have taken a pic when it was all done. Poppers for lunch and ribs for dinner for Father's Day.
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@TeflonDon on an old school Weber?
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@Nocturama with a hinged lid?
I haven’t seen that type before. Nice -
@Rustygate37 - it’s Master Touch Premium.
It’s handy day-to-day being hinged, and the lid can be removed completely, but it means you can’t reposition the vents (by rotating the lid) for optimum airflow.I’m considering my options (itchy trigger finger), but whilst a pellet grill would be convenient, and a Kamado is the pinnacle, the kettle does pretty much everything I need it to - the diffuser (as seen under the ribs) works fantastically well, but then I’m not doing whole briskets.
Doing a BBQ smoking course (Christmas present) on the weekend, so will see how I feel after that…
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@Nocturama just watched a few vids on YouTube. Didn’t even know they existed, learn something new everyday.
That is the ducks guts mate, beat ya cook some mean feeds with that. Took me years to be comfortable enough to risk a nights dinner on one of them without having to have a back meal just in case.
I reckon they are hard to beat once they are mastered.I ended up buying a Traeger Ironwood a few years back and find them very handy. The wifi controller is what does it for me. The fact I can organise temp set points and alarms whilst going about my day not having to fuss over it is my biggest draw.
They dont taste as good as an old school stick burner though but I’ll take the convenience over traditional methods. The wife doesn’t like over Smokey food either so this allows me to have my cake and eat it too as the Traeger has a much milder smoke profile.A Kamado would be elite… I wish I had more money, time and patience.
I use my Weber genesis gas grill the most followed by my Weber kettle then the Traeger.Good luck with the lessons, I know I could certainly benefit with another one or 2 myself.
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@Rustygate37: Yes, it’s an old school Weber. It’s a 47cm gold or something, we got it as a wedding present in 2008.
It sees too little use. I have a dedicated smoke oven, that can cold and hot smoke, and a 12 year old Weber 3200, that is a really good grill. Between those the charcoal one doesn’t get much use, but it excels when I want both smoke and heat. As with the cauliflower.
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Oh yeah the 3200 (WeberQ) they are an awesome gas bbq. We have the babyQ version for camping.
Real easy to keep cleanSpewing about the cauliflower, wouldn’t mind learning how to smoke some vege on the Weber?
What went wrong with it?
