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#Post#: 17098--------------------------------------------------
well just maybe
By: 2fat Date: October 22, 2014, 12:03 am
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HTML http://ruhlman.com/2010/01/america-too-stupid-to-cook/
#Post#: 17100--------------------------------------------------
Re: well just maybe
By: rapids_60 Date: October 22, 2014, 12:54 am
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Wife and I both like to cook, so boxed dinners are out of the
question. But yeah, the stuff I see in other people's shopping
carts make me wonder why they aren't either 750 lbs or dead.
#Post#: 17106--------------------------------------------------
Re: well just maybe
By: trollslayer Date: October 22, 2014, 7:50 am
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A great article! I love to cook as well, hence the pellet grill
burning year round. I personally can't stand mac and cheese as
this was a staple growing up and the canned pasta products taste
metallic to me. I will admit to buying the occasional chicken
from the store but not often. I can do better but it does make
a nice quick lunch for two. I feel better getting this for the
kids than the canned stuff.
There is nothing like a pot of chicken soup that it took four
hours to prepare, or a nice roast and gravy that takes just as
long.
#Post#: 17108--------------------------------------------------
Re: well just maybe
By: 2fat Date: October 22, 2014, 4:06 pm
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[quote author=trollslayer link=topic=1287.msg17106#msg17106
date=1413982201]
A great article! I love to cook as well, hence the pellet grill
burning year round. I personally can't stand mac and cheese as
this was a staple growing up and the canned pasta products taste
metallic to me. I will admit to buying the occasional chicken
from the store but not often. I can do better but it does make
a nice quick lunch for two. I feel better getting this for the
kids than the canned stuff.
There is nothing like a pot of chicken soup that it took four
hours to prepare, or a nice roast and gravy that takes just as
long.
[/quote]
Don't like mac&cheese?? Cook it on the pellet cooker all the
time!! Don't do hardly any canned stuff but those rotisserie
chickens rock!! Quick(and easy) tacos, enchiladas, sandwiches
soups---and sometimes they are cheaper then fresh!! Folks don't
realize that it only takes about an hour to roast a great
chicken at home!! this recipe may make you change your mind
about mac/cheese
Here's the basic recipe if you want to give it a try.
2 cups elbow macaroni
1/2 stick of butter
3 cups milk
2 cups heavy whipping cream
1 package shredded cheddar cheese (the ones you see at the
grocery store, 8oz I believe)
1 package combination of colby and monterey jack cheese cubes
(same as above 8oz I believe)
salt and pepper
Put the dry macaroni elbows in a pan (somewhere around 9x13
size) - Yes, dry macaroni. You don't need to pre cook.
Melt a stick of butter, and then pour it over the macaroni
Add cheddar cheese
Add colby and monterey jack cheese
Add milk
Add heavy whipping cream
Salt and pepper to taste
Give it a stir (I actually stirred it another time or two during
the early cooking process).
Into the smoker at 250 degrees for approximately 1:50 minutes (I
did 1:54 to be exact)
Save a little of the shredded cheddar when you're preparing, and
add a layer on top now (after the 1:50 in the smoker).
Into the oven on broil for a few minutes until you get the
desired color you're looking for
Smokey, creamy, noodles done to perfection. This is a good one.
Enjoy
#Post#: 17109--------------------------------------------------
Re: well just maybe
By: trollslayer Date: October 22, 2014, 4:28 pm
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2fat. You are indeed a master of the pellet pooper! 1:54 to be
exact. LOL. You didn't mention if you cooked it on the right
side or the left side and how much of a temp swing there is!!
:D I will definitely give that a try. For thoe with no pellet
pooper it sounds like it would be almost as yummy in the oven!!
#Post#: 17125--------------------------------------------------
Re: well just maybe
By: 2fat Date: October 22, 2014, 8:41 pm
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[quote author=trollslayer link=topic=1287.msg17109#msg17109
date=1414013311]
2fat. You are indeed a master of the pellet pooper! 1:54 to be
exact. LOL. You didn't mention if you cooked it on the right
side or the left side and how much of a temp swing there is!!
:D I will definitely give that a try. For thoe with no pellet
pooper it sounds like it would be almost as yummy in the oven!!
[/quote]
since installing a downdraft extension hood temp is within about
25° from side to side
HTML http://shop.pelletgrillaccessories.com/category.sc;jsessionid=9D9869AA8F2A517C3C7A4025BA49EA2A.m1plqscsfapp06?categoryId=8
don't use the pellet cooker too often but probably use it as an
outdoor oven vs grill the most, while it has turned out some
decent pork for catering jobs do prefer 'bbq' off another cooker
#Post#: 17126--------------------------------------------------
Re: well just maybe
By: wmd102 Date: October 22, 2014, 9:25 pm
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To stupid to cook? More like not patient enough. A couple of
weeks ago I went to a festival and their food court was BP
SMOKEHOUSE. Currently he is just doing catered events but he
plans to open his restaurant in Tomah in about a month. Up till
then I had never heard of a "smoked brat" but after one bite of
the most tender brat I have ever eaten I could see the "pink
smoke ring of perfection." From what I have heard the ring is
the sign of grilling perfection. Would you agree 2fat? I now
perplexed as to whether or not it is possible to duplicate the
taste on my gas grill or would I have to upgrade to a smoker or
old school it with a charcoal grill? Barbecue, it even takes up
all of your time just deciding which one go to.
#Post#: 17127--------------------------------------------------
Re: well just maybe
By: trollslayer Date: October 22, 2014, 9:48 pm
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I've never seen a smoke ring from a gas grill. That is not to
say it can't happen but you need smoke. To definitely answer
the question I'll defer to 2fat. I've never seen a smoke ring
anywhere else than on my pellet pooper. It's a time and money
investment. Here's links to a couple of different sites.
HTML http://greenmountaingrills.com/
HTML http://www.traegergrills.com/
I've had a Green Mountain Grill for at least five years and have
cooked hundreds of meals on it. Not one of them has been a
failure. I do have to agree with 2fat however if you're going
to "grill" a steak, burgers chops etc a charcoal grill is the
best way to go. The pellet poopers don't get quite hot enough.
My brother has the new GMG portable grill that gets hotter than
the bigger ones and he swears by it. But for briskets, roasts
ribs, and anything you're going to do a long cook for pellets
are the way to go.
Check out the video on the GMG site. You can even monitor your
cook with your wifi or phone.
#Post#: 17128--------------------------------------------------
Re: well just maybe
By: 2fat Date: October 22, 2014, 10:08 pm
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[quote author=wmd102 link=topic=1287.msg17126#msg17126
date=1414031122]
To stupid to cook? More like not patient enough. A couple of
weeks ago I went to a festival and their food court was BP
SMOKEHOUSE. Currently he is just doing catered events but he
plans to open his restaurant in Tomah in about a month. Up till
then I had never heard of a "smoked brat" but after one bite of
the most tender brat I have ever eaten I could see the "pink
smoke ring of perfection." From what I have heard the ring is
the sign of grilling perfection. Would you agree 2fat? I now
perplexed as to whether or not it is possible to duplicate the
taste on my gas grill or would I have to upgrade to a smoker or
old school it with a charcoal grill? Barbecue, it even takes up
all of your time just deciding which one go to.
[/quote]
Have known Darren Price(BP SMokehouse) for more then 10yrs and
he is a bbq man for sure, looking forward to the opening of his
place, forty miles isn't too far to drive for decent bbq--
The smoke ring is a thing of lore in bbq circles but is only a
chemical reaction between meat & smoke-with no flavor
profile--in fact it is easily induced with a brief application
of curing salts so it isn't a scoring point in bbq comps. You
can set a hunk of hardwood on a gas grill burner for smoke or
put some chips in a foil packet(with holes) and set on burner
also---easier on a charcoal grill for sure.
What you may have also had is a well cooked, quality brat(easier
at lower temps), something that is rare here in Wisconsin where
over cooked is the norm--imo anyway!!
But to your original point--yes a smoke ring sure does enhance
the look of a hunk o' meat!!
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