New books

I got 3 books from Amazon yesterday. Links are here...

 

I can't bear to have another recipe book added to my 2-shelf collection, let alone 3 more, but these looked like they would have actual grilling techniques in them, and not just more ways to make a chicken.

I flipped through Mastering the Grill last night, and what impressed me was that for each recipe they have instructions for gas, charcoal, and wood grilling. The first 80 pages or so just describe technique, why rubs work better than marinades in some instances, etc. Kind of like Alton Brown, getting into the science of cooking and grilling. Personally, I think offering instructions on grilling over logs of wood is a bit narrow, but kudos to the authors for trying out all ways to cook.

The other two are written for Weber by Jamie Purviance, who's apparently quite the grilling guru. I was more interested in the charcoal book because that's where I need the most instruction. Still need lots of practice on the Summit 620 gas grill, but you don't have to monitor gas as much - there are a lot more variables with charcoal, and in the end I think I'll like charcoal grilling more because of the added flavor, plus the ability to do real slow BBQ and smoking.

The last Weber book was just cheaper when bought with the first Weber book, so why the hell not?

Looking to be a great weekend here in central NJ, with fireworks tonight and only Ratatouille on schedule for the weekend. Other than that, I plan on doing a lot of grilling and puttering around the house fixing things while smoking brisket on Sunday. Oh, and drinking... there will be beer. Come on down if you're hungry!

OK, sorta unrelated

But damn cute.

The eternal struggle of dog vs cat. Better look at the expressions if you click on the pic.

I'm burnin' for you

It's alive.

HVAC guy came out today to install the gas line. It was not how I imagined it would look, considering what it looked like before. But it is certainly waayyyy better.I have a lot of respect for anyone who knows their trade well. To have it angled down so nothing can get it is probably code, but brilliant nonetheless.

We had some filets from the Amish farmers market ready to go, seasoned with olive oil, salt and pepper. A hamburger for my son, and a salmon strip with some seasoning and fruit on it, wrapped in some sort of leaf, were thrown into the mix. It was recommended to grill the fish for 18 minutes indirectly, so I had to start that off first.

Some leftover corn on the side to be heated as well. I love how easy the grill marks came with the SS grate - they're a perfect size, but I realise I do have to oil them up first.

I have to admit, it's going to take a while before I get used to having such a large cooking area, particularly when I grill for just the three of us most often. Kinda weird having all that space and using just a little area of it. I have to learn how to adjust the burners properly, and see if I can keep 2 or 3 heat zones active and cook on them properly. Recommendations are welcome!

Meanwhile though, it is just plain awesome to have this connected to the gas line. The igniters on the S620 work fantastically - one click and they're on. I'm actually looking forward to having the side burner too; at first I thought it was unnecessary, but I'm sure after a few uses I won't be able to live without it.

One shot of the grill as it was preheating - cleaner than it will ever be again. I could barely tell when the flames were on, having been so used to the Genesis burner tubes so filled with crud and muck that all flames burned nice pretty colors. (Note Jessee yawning in the background. Guess no one was as excited as me.)

Finally, the grill's trip across the patio and into the lawn, face-plantedly, caused only the dent to the left door. Everything worked great. It's a great testament to Weber's quality. It just better not happen again.

We have no plans for the weekend, so this is going to get a lot of use. FWIW, the burger came out great, but the filets needed more time searing and finishing, and they were more from the thicker end of the tenderloin then the a center cut, so they didn't cook as I had expected them too. Live and learn. Well, grill and learn. Eat anyway!

More grill porn this weekend...

Oh, it's *on* tonight...

Wife said gas line was connected.

I am very happy.

The last supper...

OK, I may be jumping the gun here, because our gas line is to be connected tomorrow and conceivably there could be something wrong that requires another visit. Or I find out that the new Summit 620 actually was damaged in the wind storm last week. But if all goes well, tomorrow night will be the first dinner cooked on the new grill.

We decided on strip steaks tonight and I went to fire up the old Genesis, and after 5 minutes the temp got to about 200 degrees. I knew we were finally out of propane, and that if all goes as planned, this would be used no more - it's last hurrah having been last week's steaks. So on to the Performer for a quick fire - I am now a true believer in using the little propane igniter to start the charcoal chimney. You can put it on for 3 minutes or so to get a nice start, or blast it for 10 and get all the coals red hot so there's no down time. Obviously they wouldn't last as long, but for searing and a quick finish off-heat, it's a real convenient way to go.

Also, I discovered little chipotle chicken dogs at our local Amish farmer's market. About three inches long, with little bits of cheese in them. They were friggin' awesome - I can imagine eating a bucket's worth in a sitting with a nice cold beer.

Ahhh, summer!

My boy

OK, I figure I have to get one picture of my son in here. This is only a blog for food, and since he's my one and only and I'm an only child, my experience with toddlers and young kids is pretty limited. Nevertheless, it never ceases to amaze me what he will eat, or at least try, and sometimes try again after not liking something the first time.

 

One of his favorite foods is sushi. Loves ikura, the salmon roe, which to this day I can't stand. And he would eat all the raw fish he could if we let him. (BTW, that's apple juice, not Sapporo...)

Imagine having a 5 year old who will eat his veggies and fruit, and be happy to go out for sushi, Indian, or Thai, as much as he would for chicken nuggets and fries.

 

Love you!

- daddy

(minor apologies)

I'm trying to learn to FTP my images to another server and use a blogging client so I don't have to log into Blogger all the time. Still getting the hang of it, hence the odd-sized pics, extra line breaks, and all that other stuff that will ensure I will not be given a blog to espouse ideas and opinions in the hopes of changing another person's mind on something.

Except using too many briquettes...

The results:

 

A picture says 1,000 words. But this actually did not taste like a three-pound lump of carbon.

First try at beer-can chicken

This was based on an America's Test Kitchen recipe. I prepped everything accordingly, even tried brining one bird for an hour beforehand just for kicks. Over-seasoned them a bit, but the temp on the grill got way too hot, so I really need to learn to manage that process.

The birds came out charred from the way-too-high heat and the excessive dry rub, but still darned tasty on the inside!

With practice, I can see how this can become a staple weekend meal... the leftovers were still good the next day.

Best $99 spent...

Friday dinner

Some mojo chicken thighs on the Performer, with Lloyd's pre-cooked and not-too-bad-but-too-much-sauce ribs and corn in the Genesis tonight. Absolutely gorgeous day that barely got over 80 degrees with lots of sun, so a perfect evening to eat outside.

Tonight, the fire pit will be a'flaming...

Spare change, anyone?

Called Weber while walking Dog. Only $55 for a new door. I'll have to see if it's something I could replace myself, but first I just want to get the darned thing turned on so I can make sure nothing else got damaged.

Inspector comes on Monday!

No brisket this weekend because of other plans, but beer can chickens are on for Sunday. One brined, one not, to see the difference.

Son of a...

Well, the gas line is installed, but still has to be inspected; will probably be sometime next week before I can get an inspector out. But, it looks like the guys did a good job. It's a flexible hose that runs from the gasline outside the house, through the basement, then outside again.

So, since I couldn't use the new grill tonight, it was flank steak on the old Genesis. And as it was doing its 8 minutes, a huge thunderstorm barrelled in, and man did it pour. I was getting something in another room when my wife said that something on the patio fell. I thought it was a chair or something, and went to the door. Sure enough, I hadn't locked the wheels on the new grill, and the wind actually blew it about 4-5 yards, across the patio, and off into the grass. And it of course did not just glide smoothly onto the lawn. It had tipped over, forwardly, spilling out everything. A friend over for dinner helped me right it, and I pushed it back to where it was supposed to go before I moved it so the HVAC guys could install the line.

After the storm ended maybe only 15 minutes later, I went out to put all the grates and bars and such back into place. I inspected the panels to see if there were any major dents, but it held up really well. Only the left door had any signs of denting, and it looks worse in the picture than it does in person. Or at least my state of denial is telling me so.

Still, it's another one of those "of course this would happen to me" moments. I haven't even used the grill yet. It's been on the patio for 3 weeks, and I can't even turn it on to make sure everything works. I'm a little peeved about the dent, what with it being a brand new grill and all; but it is sorta like that first scratch on a new car. You know it's going to happen, you just don't want it to. I made a promise to myself that I would take care of this like I didn't the older one, but I know within a few months the inside will be carbonized, the grates not as shiny, and the drip pan gunked up. But it would have been nice for it to have taken a little bit longer to get to that point.

Maybe it's karma's punishment for me getting a great deal on a free cover from Weber today, by re-registering the grill with a promo code I got from the BBQ-source forums. I probably should have waited for Amazon to fill the month-long backorder and kept the universe from tilting against me.

Or I should have just locked the brakes on the cart's wheels.

There's a hole... in my life

Here's where my gas line will sprout - well planned behind a relatively new tree so as not to be too obvious. Hopefully, it also won't be too inconvenient.

Sad grillguy...

The HVAC guys just got here, and here's how little I know about this stuff - they will install everything today but need to have an air test, to make sure there's no leaks, AND call an inspector to come out to make sure everything is up to spec. That won't happen until next week probably, so I have to wait that long to actually get the *gas* turned on.

Bummer. So, back to the Genesis it is. And I just got the Summit all cleaned up and ready to go!

I will comfort myself with smoked brisket...

The Last Meal...

Working from home Thursday because the HVAC guys are coming to install the outside gas line, so for all intents and purposes (and just plain wishful thinking) these three strip steaks are the last meal I'll make on the ol' Weber Genesis.

They came out a bit charred because the grill is so caked on with carbon that the fat was not vaporizing on the bars, but just bursting into flame. I promise I will keep the new grill way, way cleaner. Actually, just clean would be enough... I didn't take care of you much my friend, but you took care of me.

Just as well anyway, because I'm just not a strip steak fan. A little too fatty for me, and I can't stand that sinewy strand that runs through it. Give me a filet or a flank any day. Though with the new grill (and meat prices where they are), I'm going to be experimenting with other cuts of meat. I hear hangar steak and tri-tips are becoming quite the go to cuts.

Up and running

I picked up the Weber chimney at a Local ACE Hardware (have to give these guys more business), and used it with the propane igniter. It got the bottom briquettes going really fast, so I probably don't need to have the flames going more than 5 minutes or so to get them going.

I do have to get used to having the grill take way longer to cool off so it can be covered - I forgot how long briquettes will last. Something I'll appreciate come Sunday for the smoked brisket!

And man, that is one well-designed kettle. Go Weber.

Duh

I just realised that the Performer comes with two charcoal baskets, which can be used as little chimneys. I'll try this out tonight and report. I'm sure you're all on the edge of your seats in anticipation...

Muh muh muh myyy... Performer

I worked most of Father's Day weekend, starting just after picking up the Performer. Got home Sunday night around 8 after only 4 hours sleep all of Saturday night, and Son let me sleep in until 9am this morning so I could catch up. We went into the garage and I put together the Performer in about an hour. I'd still have to go to Home Depot if I wanted to connect the little propane tank to get the charcoal started, but I always used the Weber chimney when I had my old kettle. That seemed to work fine. I picked up some hardwood chunks at Lowe's and looked for a chimney, and they had a 4-qt one for $6. Hard to pass up, but it's not as big as Weber's, which I still want to get. It's very hard to find anywhere in stores, so I may have to spend $12 online and have it shipped for $10 - something I'm always reluctant to do. I've got a local ACE Hardware who has a nice little grill shop, so I'll stop by there today. I'm thinking that having the little propane lighter built into the Performer coupled with a chimney starter will be a nice combination, eliminating the need to use the little chimney starter blocks or just plain old newspaper. Nevertheless, I see a beercan chicken in my near future, and a smoked brisket is planned for Sunday.

Pictures to follow soon. I'm at work getting my CEO/business partner/father ready for a trip to China while he plays Flight Simulator with Son - sort of a day off, pseudo-Father's Day for us after working all weekend.

Almost there...

Picked up the new Weber Performer today, and I'm in countdown mode for the gas line installation this Thursday. For Father's Day, I get to work all day (yay for me), so I'm going to try to put together the Performer tomorrow night after I get home and put my son to bed - maybe do a beer can chicken sometime this week, though it will be in the 90's for much of it.

Then, steaks on Thursday night to inaugurate the Summit grill!

I'm thinking Lobel's....

Block party

We had a going-away party for a neighbor moving next week. Lots of kids, meaning lots of different things to grill. Wife was great in prepping everything that day, marinating some mojo chicken and some flank steak in a fajita sauce. Her guacamole cannot be beat. Some burgers and dogs, of course, and a plain flank for tacos. Or burritos. Maybe they were fajitas. Wraps?

My son in orange.

A new next-door neighbor and a friend join the party for a few minutes.

Probably should have put away the garden hose...


One of the best purchases ever, way cheaper than renting.


The reason for the jump room - a few minutes without kids bothering parents.


The marinated flank steak.

Chicken and steak for the wraps.

This was the main reason we built (well, had professionals build) the patio - having people over and enjoying good food, drink, and company. Even on a Wednesday night where everyone is home by 8.

Everything turned out really good and juicy, and to top it all off I heard today that my new outside gas line will be installed next Thursday! Hopefully I'll be able to use it right away, and not have to wait for the township to inspect the work. I guess if I turn it on and don't blow up the grill, or the house, I'm set.

Mmmm... steak...

One of my favorite magazines/cooking shows comes from Cook's Illustrated and its derivatives (America's Test Kitchen on PBS, Cook's Country magazine). They take a recipe and make it dozens of times to perfect it, at least in their opinion. They recently reviewed steaks, trying to determine which is best - mail order filet mignon (my favorite cut along with flank steak), or the stuff from the supermarket. They chose the latter because of the value; prepared properly, even supermarket filet mignon can be pretty good.

But they had as their top pick the steak from Lobel's. We've ordered a few times from them and I've even had a few conversations with one of the Lobel's family. They are great butchers and what they sell is unmatched, at least from what I've tasted. But you pay for it. And you pay a lot. So I don't order it more than once a year, but when I do... it's better than almost any steak house I've ever been to (save El Gaucho in Seattle). When the new grill is connected, it will be my inaugural steak.

Anyway, check them out: www.lobels.com. Nice people, knowledgeable cooks, great food.

Fire! Fire!

One of the best $99 plus 7% NJ tax I've ever spent - a copper firepit. Even used it last night when it was still in the high 60's. I prefer to use wood, but throwing a duraflame log on is a heck of a lot faster and easier, particularly since I don't want to wait around for a few hours to make sure the flame goes out. I can always throw the mesh cover over to keep everything safe, but it's much more fun to break up the duraflame - you get a lot more heat and flame that way, and within an hour it's pretty much burned out.

Turkey burgers tonight

Wife made some turkey burgers tonight. I found them quite plain, truth be told. But it's nice to have someone else do the prep!

(I'll upgrade to using a real digital camera once I have the new grills fired up.)

A small plug...

What got me started on the idea to blog about this was coming across www.bbqsource-forums.com while I was researching my new grill purchase. I found it to be nothing but informative, fun, and filled with a bunch of people who love to grill and share ideas, hints, and recipes. A few posters add pictures of what they're cooking, and that kind of inspired me. I don't blog about anything and don't read blogs, and much as I wish I had a bunch of hobbies, right now my biggest hobby is having a son. And my wife is taking care of all those pictures. So for now, this is what I'll spend a few minutes every few days or so doing. See you soon!

And the bats came back...

We have bats. Again. Had them in 2005 and had them taken care of. At least we thought. We had netting up for about a year, and then a pest-control company sealed up the access point. But they came back. Apparently when they find a place to nest, they really want to stay there. So they found a new way in. After grilling Friday night, we sat out until after dusk, and counted 33 flying out of the house, through a space probably no bigger than 1/2" around. Unfortunately, they nest behind the dry wall in our bedroom right behind our bed, so we do hear them scratching around in the insulation. Also unfortunately is that they do help keep the mosquito population quite low around us, so in a sense I don't want them to go away. In my backyard, just not in my house.

Welcome!

Welcome to my first blog, ever. I've picked a standard blog generator, easy-to-read font, and will keep posts short. Of all my interests, I don't have much time to actually do them often, but one thing I get to do a few times a week that is not just for me but for family & friends too is grill. Even if it's just burgers and dogs, I like to cook for people. Last year my wife and I had our patio renovated and designed a cooking area. Turned out not to be big enough once we got our new gas grill (a Weber Summit 620), and a new Weber Performer charcoal grill is on it's way.

Above is "grillzilla", next to the soon-to-be retired Weber Genesis grill. I'm upgrading from liquid propane to natural gas, but at this time I'm still waiting for the NG line to be installed. So it's like getting the best toy on your birthday, but waiting 3 weeks for a battery. Even still, the wrapping has stayed on it, so it stays nice and pretty for its inaugural grilling session.

(New pics will not be taken with my Treo.)

I'll be posting other pics of the new charcoal grill too, once that gets delivered. I want to get back into charcoal for some low and slow smoking that I believe just can't be matched on a gas grill. Besides, where's the fun in flipping a switch and getting a flame? Nevertheless, I've only grilled on gas for the last 8 years or so, and greatly appreciate its easy startup. Plus, that new grill is big and shiny. Always a plus.

So this little blog will be devoted to what gets cooked on my grills and the entertaining that gets done around them. That's about it. No politics. No movie reviews. No musings. OK, well I can't promise everything in the first post. I just hope the pictures speak for themselves.