off the grill tonight

did a beef roast on the "Camp Chef" grill tonight. it came out AWESUM! here's how you do it: get you an aluminum pan or any shallow pan. spray with PAM, place a short trivit no more than about a 1/2 inch tall in the pan (also sprayed with PAM), place your roast on the trivit. i used a tough cut of beef, no marbling, pour a can of beef broth in, ad sum au jus, salt the top of the roast (i use no salt, it's a potassium substitute for salt), just use a finger pinch of it. grab your injector, and inject the liquid mixture into several places of the roast. cover with aluminum foil, crimp it down on the sides, poke one knife hole in the middle of the foil. light the grill, set on low and cook for about 2 hours. check it a few times in between. this roast came out fork tender and had a wonderful flavor. 

not a pellet grill, just a propane grill. so far i'm not impressed with pellet grills.

shameless dude wrote: not a pellet grill, just a propane grill. so far i'm not impressed with pellet grills.

Thad...it tastes just like salt, and it doesn't take as much of it to get the flavor level of salt. there is a new version on the market now too called "nusalt". it is also a potassium based. an 11 oz container of "noSalt" lasts both of us about a year. we had salt and pepper shakers at work for everyone to use everyday. when the salt shaker ran out, i refilled it with "nosalt" and no one could tell the difference. i remember the salt shaker running out again (it was a small one and used by 30+ people) and i was gonna fill it again with the "nosalt" when one of the ladies said she wanted the real salt like what was in it...she had no idea she was eating the "nosalt" all that time! 

Thad...the "blackstone" is a good grill, it's just un-handy. if you have your grill built in or placed in one spot on your patio or deck, you have to pull it out to get behind it to clean the grease container. the container needs to be cleaned after each use if grilling fatty foods. the "campchef" has shelves and wheels, the "blackstone" doesn't.  the "blackstone" has a larger advertising diversity than "campchef", that's why it's about all you here about, kinda like them weed green tractor wanna-be's! also...the "blackstone does not have the grill under the flattop like "campchef" does. it's just the flat top for the same/more money.   

Chopped taters? You mean hash browns?

between a golf ball and a lemon in size. can make them any size you want.

i do make my own hash browns too, the shredded style. i always leave the skins on.   

a trivit is a thing you put between the meat and the hot. helps keep meat from burning on the bottom. can use lots of dif things for a trivit. just make sure it won't melt in the heat. sometimes i use a metal cookie cutter for a trivit

did flat iron steaks with sliced red taters tonight. had to drive 50 sum miles to get them flat irons. the store had buy 1 gits one free, so we loaded up! i spent the afternoon shink wrapping them with the food saver. sure saves lots of room in the freezer.

also bought sum bison beef, we'll have that thru the days ahead. 

Now I see this...just finished supper about 30 minutes away!

again...not off the grill tonight...cept the bacon done earlier this week...had BLT's for supper. fresh towmaters out of our measly garden!  

Lars....chopped taters are little squares cut from the taters. i slice them one way then turn them a 1/4 turn and slice them again, then turn one more time and slice again, watch out when using a sharp knife, them taters git a little slippery.