Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Sunday, June 11. 2023

New grill

My Father's Day present. Unlike many guys, I am not a grill fanatic but it's ok. Not for fat ribeyes.


My last one rusted out and fell apart. Got a similar one, half propane and half charcoal/wood/smoker. Lowe's included free assembly, but I gotta give the guy $20 tip for that hassle. If nothing else, I always show gratitude for helpers. I've assembled big grills in the past, and it's a chore. Boat is in the water - no time.


Propane is quick, but I like charcoal+wood, especially for the TG turkey.





Posted by Bird Dog in The Culture, "Culture," Pop Culture and Recreation at 14:04 | Comments (8) | Trackbacks (0)

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Only way to go for TG turkey is deep-fried. See if you can launch beyond ISS!
#1 Mark Matis on 2023-06-11 14:10 (Reply)
I've got a propane grill, I've got a propane griddle. But it is so much easier to just use the stove in the kitchen. Especially when I am cooking things in both places. Besides I found the perfect way to cook a steak using a frying pan. The grill is usually too hot and flames up. If it isn't too hot it doesn't cook the steak well. The griddle is a pain in the ass. I can cook my sides on the stove and 6 minutes before everything is done I can cook the steak to perfection in the frying pan. Then, if I really want to eat outside I can just take my plate and drink and go outside with it.
#2 OneGuy on 2023-06-11 16:31 (Reply)
We have preached steak in frying pan for decades.
#2.1 BD on 2023-06-11 16:51 (Reply)
Yes. Based upon your recommendation, I use that method exclusively these days. Thanks!
#2.1.1 snopercod on 2023-06-11 17:23 (Reply)
BD, can you link make and model? I'm in the market.
#3 Kantook on 2023-06-11 19:24 (Reply)
What I like about out door grilling is the fact that you keep the kitchen much cooler without the stove running.

As we have no exhaust hood over our stove, grilling keeps the smoke and odor out as well.
#4 feeblemind on 2023-06-11 22:49 (Reply)
I love grilling outdoors. Babyback ribs are one of life's pleasures.
#5 Dangerous Dean on 2023-06-12 09:33 (Reply)
There's just something 'extra' about meat that's been cooked over an open flame, outdoors, at least for me. One of my latest favorites is a Boston Butt (pork shoulder), on the rotisserie, low temp with fruitwood or mesquite smoke. Low & slow at 250°F until the meat is right around 200°F internally. The rotisserie gives it a lovely bark, all the way 'round. The other is fish; I put a griddle on the grill to cook salmon or steelhead fillets, and it's awesome.
#6 Aggie on 2023-06-12 13:09 (Reply)

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