Off topic: Rinker owners who grill!

halifax212

I notice the dimple you made in the centre of the patty to reduce shrinking. Good job!

69fastback

Smoked armadillo eggs.

Poblano peppers stuffed with cheese and cream cheese, wrapped in Italian sausage and hamburger, and smoked.

aero3113

My mouth is watering!

LaRea

halifax212 said:

I notice the dimple you made in the centre of the patty to reduce shrinking. Good job!

Explain?

MiamiAG

https://www.cookinglight.com/cooking-101/techniques/making-hamburger-patties

Handymans342

Willhound said:

This is the best I can do for you @Handymans342. Its got veggies.Daughter got me a pizza stone for Father's Day. Tried it with homemade pizza on the Traeger the other day. Super yummy and a hint of Smokey flavour. Before and after.

Looks great Will! I want to get a pizza oven 

halifax212

LaRea said:

halifax212 said:

I notice the dimple you made in the centre of the patty to reduce shrinking. Good job!

Explain?

By pressing your thumb in the center of the raw patty creating a dimple, this lessens shrinking of patty while cooking.  

halifax212

@Handymans342  I have my eye on one(pizza oven) at a local restaurant supply store but they are a bit pricy....around $400 up to $1000.  Made in Sweden or Denmark and use wood pellets/chips or simply propane on the lower end units. Still collecting covid stimulus checks so no pizza ovens just yet

LaRea

Well, I learned a thing today.  Now I need to cook some burgers.  

69fastback

These were tasty. 

LaRea

Does anybody here start meat with a sous vide system and finish it on the grill?  If so, which product?  

aero3113

I smoked a chicken the other day, came out great!!

69fastback

That’s a good looking yard bird. 

randy56

LaRea said:

Does anybody here start meat with a sous vide system and finish it on the grill?  If so, which product?  

Yes, won rib-eye steak competition's doing it that way. also pork chops are great, chicken is just so,so.  Have had a SV for about a year and a half. Have experimented a lot of different things.
Steak:
You SV the 1 1/4 inch thick ribeye (choice or prime) pick your steak wisely, lots of marbling, and large spinalis . SV at least  two hours at 130 degrees. In vacuum packer bag. Before putting on hot charcoal or gasser. It does a lot of tenderizing for you. There are many web sites to gather info from. I use charcoal, on a  I get my grill grates on a PK grill  to a little over 600 degrees before laying them on, i also put my favorite steak rub on before grilling.  Lay the steak on the grate for 1.5 minutes then turn 45 degrees wait 1.5 minute's then flip, add any lost rub, 1.5 minute's turn 45 degrees your looking for a  internal temp of 140 to 145.  You must have a good meat thermometer. Lather on some good melted butter, not cheep stuff. Something like Kerrygold pure irish butter. Let the steak rest 5 minute's before serving. Your wife will want to marry you again, and honeymoon.  Your children will call you the greatest dad in the world. You can beat BOBBY Flay.  Your boat will run the rest of the season with out any break downs. Well not so sure about the last one. 

https://www.youtube.com/watch?v=t2pmJDBLvO0

https://www.seriouseats.com/recipes/2010/03/sous-vide-steaks-recipe.html

LaRea

randy56 said:

Your wife will want to marry you again, and honeymoon.  Your children will call you the greatest dad in the world. You can beat BOBBY Flay.  Your boat will run the rest of the season with out any break downs. 

Man, I gotta get one!     Which one do you have?  Any recommendations?

randy56

https://anovaculinary.com/anova-precision-cooker/wifi/

halifax212

love this thread!!  Thanks for the links @randy56

LaRea

Yup, that's the SV I'm considering.  Do you have their vacuum bagger too, or just use ziploc bags?

randy56

https://www.grillgrate.com/

randy56

Food Saver FM3945 2-in-1 Vacuum Sealing System

I have a different one but this give you the idea

randy56

Willhound

Pork shoulder for Pulled Pork just went on the Traeger. Rub is a combination of brown sugar, cumin, black pepper, cayenne, paprika, onion salt, grated garlic and some Chinese 5-Spice. I like the little kick that gives, I think it's the fennel in it.
On for 4 - 5 hours, wrap in foil with some apple cider, back on for another 3-4 hours and then pull and let sit for about 45 minutes. Pull apart, mix some of the juice and some Sweet Baby Ray's bbq sauce and serve on a bun with coleslaw and baked beans.
Will let you know in about 10 hours how it turns out.

MarkB

I just did a pork shoulder on my Big Green Egg on Saturday ... wow, it tasted amazing. We had left over pulled pork tacos yesterday night, and they were just as good!

Willhound

Hmmm. I was considering pulled pork pizza for the leftovers but tacos sound good too! Darn things not even done yet and I'm already planning the leftovers.😆

Handymans342

show me veggies on the grill guys

Willhound

Sorry Handy. Only veggies here are the coleslaw and beans and the wheat that was used for the bread and pasta.
Two different Mac and Cheese. Traditional Creamy Cheddar and a Parmesan and Bacon version. Mmm....bacon!

69fastback

We just got home from a full day of boating and I’m about to throw some salmon on the grill. Brushed on a lemon juice/olive oil/salt and pepper mixture. 

69fastback

Almost there. 

69fastback

Dinner time!

Handymans342

Zucchini’s, mushrooms, onions etc