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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,434
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#1141 | |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1142 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Posts: 184,463
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#1143 |
Cast Iron Jedi
Join Date: Nov 2004
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A repost from my Instant Pot thread. These are pressure cooker ribs. I know. Don't judge me.
Ready for a few minutes under the broiler. ![]() And done... ![]() |
Posts: 35,253
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#1144 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Suck'n on a big ole chili dog with nachos.
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Posts: 5,383
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#1145 |
Cast Iron Jedi
Join Date: Nov 2004
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What's For Dinner? Here's Mine Vol. 3.
Original dinner plans were a bust, so more pizza.
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#1146 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Pizza fans - you should give the kettlepizza a shot (apologies if already recommended)
It's an insert for a 22'' Weber that you can get extremely hot and make legitimate coal fired oven style pizza: Oven in action: See the leopard spotting on the crust? Here's the top - not 'authentic' but a conventional style pizza done with a badass crust: |
Posts: 61,667
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#1147 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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And if you're interested in doing some legwork on the kettlepizza, splurge and get the whole set with the baking steel and the tombstone insert. It makes all the difference in the world. My floor temp is at about 700 degrees with the ceiling temp being at about 900 when I put the pizza in. They take about 2-3 minutes/pie and with that kind of heat you get a spring in your dough that you just can't get without intense heat.
It's the only way to get that truly airy crust that makes NY style pies and Neapolitan style pies so excellent. Learn to make/toss your own dough and experiment with sauces (though always using San Marzano tomatoes). It's really worthwhile. |
Posts: 61,667
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#1148 | ||
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1149 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Additionally, if you like stir fry, I highly recommend getting the Weber 'gourmet barbecue system' grate and the Wok insert. The grate is about twice as thick as the standard grate (to stand up to the weight) and has a hole in the middle that allows you to drop the Wok right in. You can use coal baskets turned around and placed in the center for very precise, focused heat.
Again, heat you can't get inside the house plus you don't have to worry about oil smelling up the joint. You get that think rocket hot, shoot some vegetable oil in the bottom of it, everyone makes their own plates and you dump them in one at a time. I shit you not, it makes some of the best 'japanese steakhouse' style food I've ever had. I can make better fried rice at home than anyplace I've ever been. If you like Thai food, it's nails at that as well. There's some really cool shit you can do with a Weber these days. |
Posts: 61,667
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#1150 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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I got my Wok insert for Christmas an used it over New Years. I was shocked by how well it worked. I also recommend the performer series Webers. Those side-tables will spoil you quickly. (Looks at the grand total for all this shit...thinks that maybe I should've just ordered more takeout...) |
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#1151 | |
Cast Iron Jedi
Join Date: Nov 2004
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I have one of those grates, but use the cast iron crosshatch most of the time. Will look for the wok. Not sure I want to fire up the grill for stir fry though, since I can put a wok on my big gas burner in the oven and do a perfectly reasonable job. And I totally agree on the Performer Series Webers (Platinum, I think - comes with a little propane charcoal starter, which ****ing rules). We bought ours a couple years ago, and it amazeballs. |
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#1152 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Look up a recipe or two (not hard to find; 8 ounces of drained Ricotta to about 5 ounces of flour seems the norm; egg/yolk as needed for the right consistency) and thank me later. Holy shit it was easy and spectacular. |
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Posts: 61,667
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#1153 |
MVP
Join Date: Oct 2012
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Had to go cheap tonight and make a couple grilled cheeses.
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#1154 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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I may need to start paring down. I have 2 22'' Webers (performer and standard), 2 18'' jumbo joes, a smokey joe, a 22'' smokey mountain and a 3-burner gas grill. It's ****ing ridiculous at this point but I can't convince myself that I may not need ALL of them some day. If you have a gas stove, you can probably do fine with the indoor stir fry (I have induction). It doesn't get you around the smokey mess you make in your kitchen, though. |
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Posts: 61,667
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#1155 | |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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