Off topic: Rinker owners who grill!

Dream_Inn

Dang, I shouldn't be hungry going to bed shortly!  Mmmmm!

halifax212

love this thread...great looking tenderloin @randy56

randy56

Greek Sous Vide chicken breast.
SV the breast 2.5 hours at 140, removed for water bath and put them in a ice bath for 30 minutes. Finished cook on charcoal PK grill with pecan chips.. After I removed them from ice bath I injected them with a bird booster. Lit one chimney of charcoal, when it was ready in about 30 minutes. I dumped it on one end. Waited about 15 minutes for it to heat up. and laid on the Greek rubbed, injected, right over the heat. To provide sear marks. rotated 45 degrees after 1.5 minutes, then flipped after 3 minutes, added more Greek seasoning, because some fell off. 1.5 minutes rotate 45 degrees. Around the 7 minutes move them off direct heat to the other end. Warmed breast to 125 IT.  took about 18 minutes total. The thinner one was about 135. It was kind of dry but ok. should have pulled it off, Maybe a 5 out of 10. The thicker one juicy, great texture, at 125 was much better it was an 8 out of 10. Next time I'll pull them at 120 IT. 

LaRea

This Just In.

Singapore Approves First Lab-Grilled Chicken

SINGAPORE—Hailing it as a major step in changing humanity’s prevailing forms of meat consumption, Singapore on Friday announced governmental approval of the first-ever lab-grilled chicken. 

“After years of research and testing, consumers will now be able purchase delicious lab-grilled meat,” said Singapore Food Agency spokesperson Kuan Sim, adding that the approval was the first step to replacing chicken grilled in restaurants and the home with lab-grilled chicken that was just as succulent and tasty as the real thing.

“We understand that it might take a while to get used to eating meat that was cooked over gas grills in one of our scientific research facilities, but we guarantee that you won’t even notice the difference."

"It took a team of researchers several years to perfect the chemical compound in the dry rub, and for a while there it seemed like all the lab-grilled chicken we produced had a dry and overly hard texture, but we worked out the kinks. It might even be healthier. This breakthrough could change barbecue as we know it.”

SFA officials added that they were also currently in the trial process of developing an alternative to meat entirely with a lab-grilled veggie burger.

--www.theonion.com

Aqua_Aura

I had to read that twice before I saw "the onion" ....very confused otherwise 😂

TonyG13

It's actually true:

https://www.theguardian.com/environment/2020/dec/02/no-kill-lab-grown-meat-to-go-on-sale-for-first-time

https://www.bbc.com/news/business-55155741

Aqua_Aura

Yes lab grown meat is real but lab grilled meat is a joke. 

TonyG13

I missed that part of the story. 

But I wouldn't doubt they are probably going to try for that also. They already sell veggie burgers with fake grill marks and flavoring. It's only a matter of time they try growing it.

Though I think I'd prefer Soylent Green. 

randy56

Taste like chicken

MarkB

Until I have absolutely no choice, or unless I am unaware ... I swear I will never on my own choice eat lab grown meat. That's no joke

Willhound

MarkB said:

Until I have absolutely no choice, or unless I am unaware ... I swear I will never on my own choice eat lab grown meat. That's no joke

Agree.

Willhound

shawnmjr said:

That’s how Covid got here. 

?? 

LaRea

My Admiral had a brilliant idea last night.  We grilled 1.5" fillets with baked potatoes and corn on the cob, as we've done many times.  But she did a bit of improv at the table:

First off, understand that we like butter.  Like it a lot.  And corn on the cob needs to have butter, right?

She sliced the top of her baked potato and filled it with butter.  Then, in Her Infinite Wisdom, she used the potato as a butter trough to butter the corn.  Just rolled the corn cob in that butter-filled potato .. simple, but brilliant.  

aero3113

@LaRea I hope you guys are using Kerrygold??

LaRea

No but maybe I should try it!  I used to get butter from an Amish butcher up in Maryland ... that stuff was amazing.  

aero3113

Try it, let me know what you think.

randy56

I use Kerrygold, it helped me win a steak contest. 

LaRea

Got me some Kerrygold.  That's good butter!

aero3113

👍👍

LaRea

This weekend I'm making the Admiral pancakes slathered in Kerrygold.  Here's my patented never-fail recipe -- never shared to The World until now.

Bruce's Sweet Potato Pancake Mix (just add water!)
https://www.amazon.com/Bruces-Sweet-Potato-Pancake-Mix/dp/B000Y5JFYI 

Critical preparation steps for Proper Thermal Management:
Pre-heat the plates in the microwave
Pre-heat the syrup in the microwave

After flipping the cakes, while they are still on the griddle (again, Proper Thermal Management), use a stick of salted Kerrygold to coat the top of each pancake.  Don't skimp on the butter.  Nobody at the table should need butter.  

Serve with hot bacon and cold orange juice.  Cook extra pancakes ... people will ask for seconds.  If you have teenagers, expect thirds and more.  

You can use this method with any pancake recipe, but after the first time you try it with Bruce's Sweet Potato Pancakes, life will never be the same.  You're welcome.

Willhound

Willhound

Someone on a pellet grill FB group I joined pointed out I could turn my all weather Traeger house into a cold Smoke Shack so I rigged this up. Provolone, OKA cheddar, Gouda and lean Kielbasa with the thin outer casing carefully peeled off. Extra chain and hooks so I set it up so I can crack the lid a bit or hold it fully open so I can load in ribs or whatever while I'm smoking up top.

Aqua_Aura

Willhound said:

My gifts for my wife are wrapped incredibly beautiful... Because I leave them in the Amazon packaging and she wraps them 😃

Aqua_Aura

LaRea said:

This weekend I'm making the Admiral pancakes slathered in Kerrygold.  Here's my patented never-fail recipe -- never shared to The World until now.

Bruce's Sweet Potato Pancake Mix (just add water!)
https://www.amazon.com/Bruces-Sweet-Potato-Pancake-Mix/dp/B000Y5JFYI 

Critical preparation steps for Proper Thermal Management:
Pre-heat the plates in the microwave
Pre-heat the syrup in the microwave

After flipping the cakes, while they are still on the griddle (again, Proper Thermal Management), use a stick of salted Kerrygold to coat the top of each pancake.  Don't skimp on the butter.  Nobody at the table should need butter.  

Serve with hot bacon and cold orange juice.  Cook extra pancakes ... people will ask for seconds.  If you have teenagers, expect thirds and more.  

You can use this method with any pancake recipe, but after the first time you try it with Bruce's Sweet Potato Pancakes, life will never be the same.  You're welcome.

I am a grizzly pancakes man but I may have to try this. 

LaRea

@Willhound that looks amazing!  

Tomorrow I'm making Grilled Marrow Bones with Rosemary-Lemon Bruschetta.  Getting ready to marinate the bones now, and dry-brine the steaks!

Dream_Inn

@Willhound I'm driving up there now!!

Willhound

Turned out well I think. Also did a reverse sear Prime Rib steak since it's on sale. Between the cheese and kielbasa I did today and this the Traeger has been running 7 hours today. About a 2 inch rib steak. At 225 for about an hour. Up to 120 and in a hot pan to sear. Was a nice colour but quite frankly a little more chewy than I would expect. Partly I think because of the cut, there was a horde of people around the bunker T the store so just trapped what we could, and also because I let it sit a tad too long to finish. Still very good....its freaking Prime Rib! And a good heavy red wine wirh it. Yes, that's butter in the pan, but no Kerrygold here unfortunately. 

YYZRC

@Willhound I love President butter. They carry it at Loblaw here in Toronto.

reneechris14

do ginger 🤔 bread houses count for grilling. Grand kids are on a sugar rush now they never go to eat dinner. 

LaRea

Thatched roof second from right gets my vote.  Nice wall chart.