off the grill tonight
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Topic: off the grill tonight
Posted By: shameless dude
Subject: off the grill tonight
Date Posted: 14 Jul 2021 at 7:09pm
| 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. |
Replies:
Posted By: WF owner
Date Posted: 14 Jul 2021 at 7:16pm
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Camp Chef pellet grill? I bought one a while back and I am still learning. So far, I am very impressed (with the grill, not my ability) !
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Posted By: shameless dude
Date Posted: 15 Jul 2021 at 1:44am
| not a pellet grill, just a propane grill. so far i'm not impressed with pellet grills. |
Posted By: Thad in AR.
Date Posted: 15 Jul 2021 at 5:46am
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Sounds awesome. I have a couple questions. What does the no salt taste like? I can’t have salt. On an earlier post you mentioned the Blackstone. I’ve been planning on buying the tailgater. What is your opinion on the blackstone? |
Posted By: WF owner
Date Posted: 15 Jul 2021 at 9:23am
I bought a Camp Chef pellet grill because I have had a three burner Camp Chef propane grill (with grill box and griddle) for years. It has worked well for years. I bought the pellet grill through Home Depot for $399. I don't think it is any better or worse that a Traeger or Pit Boss, but it was a lot less expensive. Knowing nothing about it, I bought mesquite pellets and went home and cooked steaks. I was not impressed. My wife bought some blend pellets (hickory, maple and apple). When we did steaks using them, the steaks were great. I have since done chicken and a pork roast. I love the fact that you set the temperature and smoke level and pretty much forget it. The pork roast was on 275 for 6 1/2 hours and it was absolutely delicious. By far the best pork roast I have ever had. The chicken never flared up and was thoroughly cooked, but no burning. It literally fell apart when we were eating it. Shameless, I think you would like the pellet grill, if you tried it.
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shameless dude wrote:Posted By: HD6GTOM
Date Posted: 15 Jul 2021 at 10:23pm
| I think we all need to head for OK shameless house for samples 😀. Sure sounds great. |
Posted By: shameless dude
Date Posted: 15 Jul 2021 at 11:34pm
| 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! |
Posted By: shameless dude
Date Posted: 15 Jul 2021 at 11:43pm
| WF...i have been around the pellet grills alot, most my friends have them of various brands. they work great if the pellets stay dry and for folks that don't wanna tend them. what fun is that? around here the high humidity makes the pellet swell and then they don't want to feed very good. the pellet box needs to be emptied after each use and that's a pain in the a$$ to do each time. i've also tried all the different types of wood for smoking, and the apple works best on everything second with hickory. my smoker is outside and the grill is inside. |
Posted By: shameless dude
Date Posted: 15 Jul 2021 at 11:54pm
| 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. |
Posted By: shameless dude
Date Posted: 16 Jul 2021 at 12:03am
| did home made meat balls on the grill tonight. cooked the same way i did the roast above, they were awesum! home made meaning: 82% ground beef, with diced red bell pepper, diced onion, mushroom slices and black olive slices and a few sprinkles of grated parmisan cheese mixed in, made into balls. placed into an aluminum pan with the beef broth, i didn't use the trivit nor any "nosalt", but did ad some au jus to the broth. ya'll will read in my posts about cooking with different soups. |
Posted By: Ted J
Date Posted: 16 Jul 2021 at 1:50pm
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You're sure making me hungry! That's about the same way I do my roast. I never thought about doing meatballs in it. I'm gonna have to try that! ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: shameless dude
Date Posted: 16 Jul 2021 at 7:18pm
| did breakfast on the grill tonight. chopped taters, bacon, eggs and zuccini. |
Posted By: Lars(wi)
Date Posted: 16 Jul 2021 at 8:10pm
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Chopped taters? You mean hash browns? ------------- I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science. |
Posted By: Lars(wi)
Date Posted: 16 Jul 2021 at 8:13pm
------------- I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science. |
Posted By: shameless dude
Date Posted: 16 Jul 2021 at 8:37pm
| between a golf ball and a lemon in size. can make them any size you want. |
Posted By: shameless dude
Date Posted: 16 Jul 2021 at 8:40pm
| chopped taters...well yeah i guess...i cut them up in quarters and slam them thru my onion dicer, or just cut them with a knife about a 1/4 inch size pieces. i think you can buy them like that frozen, i like them fresh cut. |
Posted By: shameless dude
Date Posted: 16 Jul 2021 at 8:41pm
| i do make my own hash browns too, the shredded style. i always leave the skins on. |
Posted By: fixer1958
Date Posted: 17 Jul 2021 at 6:20am
| What is a short trivit? |
Posted By: shameless dude
Date Posted: 17 Jul 2021 at 5:06pm
| 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 |
Posted By: shameless dude
Date Posted: 17 Jul 2021 at 5:08pm
| i'm doing another rib eye roast for tonight. heat is on the lowest setting, is smelling real good in the cave right now. should be done in prolly another 30-45 mins. |
Posted By: shameless dude
Date Posted: 20 Jul 2021 at 8:29pm
| 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. |
Posted By: shameless dude
Date Posted: 20 Jul 2021 at 8:31pm
| did burgers last night. cooked up sum onions on the grill first then added them to the burgers |
Posted By: shameless dude
Date Posted: 20 Jul 2021 at 8:32pm
| also bought sum bison beef, we'll have that thru the days ahead. |
Posted By: shameless dude
Date Posted: 21 Jul 2021 at 8:51pm
| not off the grill, but did a pork loin in the smoker, apple wood for the smoke. 2 hours on the highest setting and it's done (from frozen solid) i did sprinkle some SPG on the loin before closing the door, not alot but just a hint. |
Posted By: Michael V (NM)
Date Posted: 21 Jul 2021 at 9:01pm
| Now I see this...just finished supper about 30 minutes away! |
Posted By: Ted J
Date Posted: 21 Jul 2021 at 10:51pm
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Ya stayin over for the night? See ya tomorrow sometime. ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: shameless dude
Date Posted: 22 Jul 2021 at 9:23pm
| 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! |
Posted By: Ray54
Date Posted: 23 Jul 2021 at 10:25am
Specking of your garden did you plant it on a wagon like you where talking of? Ours is all in old water troughs or tubs the cattle minerals came in. But my Wonderful has been to kind to the wildlife and besides doves, quail, and turkeys, 3 or 4 does and their fawns been hanging in the yard. So one has decided to have a snack as well as water. Pulled a minni pumpkin out by the roots, and a little spice of hot pepper leaves.
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Posted By: shameless dude
Date Posted: 24 Jul 2021 at 12:35am
| 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. |
Posted By: shameless dude
Date Posted: 24 Jul 2021 at 12:39am
| Ray...i just got me a wagon gear, i hafta shorten it up some, it was used as a header trailer. i'll start building it soon, should be ready for next year, gotta gather up all my old sheep tanks, may hafta make a few beds, that's o-k as i have the lumber for them if needed. |
Posted By: shameless dude
Date Posted: 03 Aug 2021 at 9:04pm
| did another beef roast (round roast) on the grill today, put in a foil pan, poured sum beef broth and au jus over it then sprinkled a very little bit of SPG on it, just a few pinches, sprinkled sum crushed parsley over the top, quartered sum small red taters and laid them in around the roast. put the grill on the lowest setting and simmered the roast for 1-1/2 hours. both roast and taters came out very tender and the taste was amazing! sliced up what we didn't eat for samwiches later. |
Posted By: shameless dude
Date Posted: 03 Aug 2021 at 9:05pm
| gonna try something i've never had before for tomarrow nights supper, i'll report on it then |
Posted By: plummerscarin
Date Posted: 03 Aug 2021 at 9:13pm
| SPG? |
Posted By: shameless dude
Date Posted: 04 Aug 2021 at 9:42pm
| salt/pepper/garlic ganules |
Posted By: shameless dude
Date Posted: 04 Aug 2021 at 9:48pm
| SPG...mix equal amounts together ina bowl. instead of salt i use "no salt" it's potassium and tastes just like salt. ground up black pepper, and granulated garlic. mix real good, and it works well to pour it in an old sprinkle container, and just mark it with a ink marker. now...this mix will be really strong, so a little goes a long way. i don't use it on everything, but when i do use it it's nice it's already mixed and ready. make sure your container seals good so it doesn't clump up inside your shaker. |
Posted By: shameless dude
Date Posted: 04 Aug 2021 at 9:51pm
| i didn't try what i was gonna do tonight, plans changed so i just did steak/eggs/hashbrowns on the grill. gotta get to the store to get what i need yet. |
Posted By: shameless dude
Date Posted: 05 Aug 2021 at 11:18pm
| o-k...i did it tonight. i was talking to a friend and they make this alot and like it, so i tried it tonight and it was good! it is scallops wrapped in bacon. i have never had scallops in my life, and i think anything with bacon tastes good anyway! i had no idea what scallops tasted like and boy...take your checkbook to the store to buy them! $16.00 a pound! whew! anyways, they are a shell fish, and looking at them is how they come outta the shell, i thought maybe they were sliced cuz that's what they look like in the package. looks just like any white fish meat. so i thawed them out, and cooked the bacon 1/2 way cooked, wrapped it around the scallop and stuck a toothpick thru to hold the bacon on. stick them back on the grill on the sides showing thru the bacon. i didn't put any seasoning on them as i wanted to know what they tasted like first. i was told to watch them cook real close as to not overcook them. said overcooking them makes them rubbery. you want them to just start turning brownish and cook them slow on low heat. oh...and use thin sliced bacon around them. got them all grilled up, and they were good, the scallops are tasteless i think, guess that's what the bacon is for! they were likable, but i think if i ever do them again, i'll grill them by themselves and grill the bacon by itself and combine the 2 after grilling is done. alot less messy on the prep. now i know what kind of seasoning will work next time. i'll grill them again sometime. it's one of them out of the ordinary meals to do up. |
Posted By: Tbone95
Date Posted: 06 Aug 2021 at 7:09am
Scallops don't have much flavor, probably pretty close to tasteless. A very delicate flavor, so yeah, the bacon pretty much overwhelms it. Guess people use them to make eating bacon seem sophisticated!
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Posted By: shameless dude
Date Posted: 07 Aug 2021 at 12:38pm
| just did burgers last night with a side of grilled zuccini, sprinkled parmesan cheese over the veggie. |
Posted By: shameless dude
Date Posted: 17 Aug 2021 at 11:27pm
| with all the garden stuff ripening right now, haven't been doing much on the grill, but have been eating lots of veggies, making salads, and eating lots of BLT's, i do hafta grill up some more bacon tho |