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improv

Grill Masters
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About improv

  • Rank
    Advanced Member

Profile Information

  • Gender
    Male
  • Location
    Philly
  • Interests
    Fatherhood, Music, Recording, Production, Photography, iPhone, Beer, Camping, Friends, Cooking, & Grilling!
  1. What Vacuum sealer do you use

    I have a FoodSaver V3860 and am quite fond of it. Bought it used but new in the box off of Craigslist for $100 from what turned out to be my nearby neighbor. Small world. I really like the marinating canister. I use generic 11" rolls off eBay that go for as little as 34 cents a food, I think. I'll be going through a lot more as I've just recently gotten into sous vide cooking.
  2. They have SS grates for the Spirit. My parents' SP-320 has them. I wouldn't say they perform any better than cast iron (perhaps worse at heat retention), but they are super easy to maintain and scrape down easily. Plus they last forever.
  3. Grilling Chicken Cutlets

    I grill up parts at 400 degrees indirect. To control portions and cook the parts at the same rate, I cut the breasts in half sideways to make them thigh-sized. For cutlets like you describe, I'd brine them and cook them hot and fast.
  4. Spare ribs on a propane grill

    Sorry you didn't get any replies in time. But for gas-cooked ribs, generally a little hotter and faster works best. Many foil the ribs for part of the cook to keep them moist and help tenderize them. Try 2 hours at ~300° then 2 hours foiled tightly with a little apple juice or bbq sauce at 300° then a little time over direct heat to crisp them up. If you try to do a true low-and-slow at 225-250° it would be closer to 6 hours. If you cooked at 350-400°, you could finish them in 2-3 hours. Best way to know when they're done is to lift them on one side with some tongs and see how much it "sags" and if the bark breaks slightly. Also stick it with a toothpick in several spots to feel for tenderness. It should go right in and out without much resistance.
  5. Hey guys! So quiet around here... surely there was more grilling going on yesterday than the post counts would indicate. I hope everyone had/is having an enjoyable and safe holiday. I got together with friends at a cooking buddy's house yesterday. He did a 10-hr WSM brisket that was fantastic. Here was my contribution to the event: Smoked jalapenos the day before @ 230° for 3 hours Blended to a paste with oil and a little rice wine vinegar then mixed with melted butter for the injection sauce and water, salt, sugar, and poultry herbs for the marinade. I removed the skin of the turkey (didn't want it to be soggy under the bacon) and marinated for 18 hours. Then it got the weave : Cooked at ~365° for 2.25 hours with a loose foil wrap for the second half because the bacon was crisping up too quickly. The end result was well worth it. Very juicy turkey with a ton of flavor throughout. My friends and their kids all loved it.
  6. thermapen, or thermocouple meter with probes?

    Agreed. I have a Thermapen and have also used a Taylor Weekend Warrior and the difference in speed was maybe a few seconds. Not a huge deal. I also have a remote Maverick ET7 for low and slow (I'd recommend the ET732 vs my cheap model). They're different animals with different strengths and weaknesses, so it's worth having both types on hand.
  7. First Try at Pastrami on the 670

    Looks and sounds wonderful. I gotta try this sometime soon...
  8. Great Grilling Weather

    I'd be willing to bet not many are grilling in Kuwait these days either:
  9. Wow, that is a thing of beauty! Nice work. Keep us posted on how it performs.
  10. Which thermometer and gloves?

    I have a Thermapen and love it, but if you had to cut some corners, you could get by just fine with a Taylor like this: http://www.amazon.com/Taylor-806E4L-Weekend-Waterproof-Thermometer/dp/B001IV5VDG/ref=pd_sim_hg_5 I had that model before giving it to my Mom when I got the Thermapen. It is only slightly slower to respond, but I liked the backlight on it. It still works fine 2.5 years after purchase.
  11. Great Grilling Weather

    Don't squander the free fuel! Stick a few chunks and a butt in there pronto!
  12. New & full of questions!

    To further clarify hood's suggestion... you always want to make sure your burner knobs are all off every time you open up the valve on the propane tank. If any are open even a hair, the regulator will clamp down and you won't get it fully lit until you close it all up and try again. Good choice of grills. You will get many, many years of wonderful meals from it.
  13. porcelain enamel cast iron grates - which end is up?!?

    I've never had the PCI grates, but I know what you mean. I believe they are meant to be "pointy side up" to allow for fat to run off. However, I've seen many flip them over to get wider grill marks, which is cool. I don't think you can really mess up a meal with them either way. It's just a preference.
  14. Added to the stable ;-)

    Mmmmm... portability is something I lack. Nice score! I'm jealous.
  15. Ya never know what you'll find :-)

    I avoid Craigslist for this very reason. My wife appreciates it.
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