One thing I definitely improved last summer was a much better handle on managing heat with a charcoal grill, a very essential skill for any aspiring grillboy.
25 thoughts on “June 6, 2022: The Heat”
I aspire to a complete restoration of my Weber kettle, a 1979 model passed down to me by an aunt & uncle when I left for culinary school. I kept it in the trunk of my car, along with charcoal, always ready for guerrilla cook-outs. That car went to the scrapyard while I was out of town; when I heard, my first thought was that my grill was still in the trunk. Fortunately, TPTB had removed it before dropping the car off at The Crusher.
The legs fall out every time I move it, one wheel isn’t held on anymore, the ash catcher is dented to hell, and the wooden handle has seen better days. But old Webers are, for me anyway, as charming as old dogs and old pickups. When I build a backyard patio, I’d like my Weber to have a place of honor.
(That said, I’m mighty curious about an original PK. Anyone have one?)
I don’t own a pk but I’ve grilled on one several times. Excellent design, the original was built to be the last grill you’d ever buy. For the price I’d still stick to the kettle….
Good point. If I sink $100 in parts into the kettle, it will be the first $100 I’ve ever spent on it. At the rate it’s going, it might outlast me.
Gary Sanchez' stats this season compare very favorably to "Richard" Donaldson's, as do Gio's to Isiah K-F. #BiteMeYanks
Meanwhile the Yankees have 52/54 starts by their five starters, and the worst has a 3.02 ERA, while the Twins have 46/56 by their six starters, and one of them is Dylan Bundy. I predict not much scoring by the Twins. Hopefully the day off will return at least someone from the COVID IL.
In other news, my wife canceled our AT&T Uverse cable today. The bill for the cable portion (including DVR) jumped about $70 (to $174) over the last two billing cycles. She called to try to negotiate it back down, but the best they would offer was like $20 off. See ya.
speaking of grilling, I made pork tenderloin last night. Rubbed with a "house" BBQ dry rub, reverse seared. Smoked for about 15 minutes (oak and cherry) indirect, then direct heat to finish. Got the meat to about 158 degrees. Tender and juicy and lightly smoked. Went great with a green bean/tomato/feta salad.
I just bought a pair of tenderloins from Costco this weekend. I plan to smoke one and cure the other.
the previous time I did tenderloin, I pre-salted, then Because Reasons, didn't cook until two days later. I tried to do a parmesan-herb crust. The pre-salting ended up making the whole thing too salty and tasting like ham.
Love the quick smoked tenderloin.
I grilled these for bành mí this weekend:
those are enbiggened hearts!
That looks offally good.
Disappointed that there were no reactions to this comment. It deserved better.
Ooops. Please do not infer anything about the cardiovascular health of the donor ducks.
My Executive Chef also farms. She raises beef and pork. I buy a hog from her several times a year and the pork I get is just so much better than what I can get at the store. That being said, the pork steaks and pork chops prepared on my Traeger are incredible.
My grilling story from this weekend: I agreed to cater the grad party for a family that we are close to. They have 3 daughters who all played hockey with mine. I catered the first two graduations and just couldn't say no to the youngest despite the joint pulling out of the catering business. Menu consisted of beef tenderloin skewers, Korean BBQ pork belly skewers and Huli Huli Chicken skewers along with some sides. Saturday morning, I came to work and 2 cooks had called off sick and one had a grandparent die. So, plans changed. My son and I finished all the prep ahead of time, hauled all the necessities to a local event center and pulled off a catering gig for 200-250 ppl by ourselves. I brought my traeger and somehow managed to perfectly time the meats for the food spread over a 3 hour period, while also building artichoke crostinis as needed. My son bartended (as we provided all beer, wine and NA beverages. ) The meats ended up being the stars of the show with dozens of people asking for recipes for marinades and glazes. Cooking with a pellet grill is fun at home, but man, balancing out the temps while doing volume cooking for an event like this is a challenge.
Man, that sounds incredible.
So NBC is ditching Arlo White as it lead PL play by play voice. Thats a bummer. They are hiring Peter Drury which is an upgrade! Then I see White is joining that LIV golf outfit which is cringeworthy.
I've been following quite a bit of the LIV drama. Ethics aside (and that's a hell of an aside), it just seems so flaky. The payout model combined with the fact that no one is going to watch it (as of just yesterday, they were trying to go ve away tickets to the opening tournament that happens THIS WEEKEND and having trouble even got ving them away) just feels like some enormous scam.
Had the PCP touch-base this morning - Dr. Fear said I can drop 6 prescription drugs (including hard to swallow B1) and replace with a single Men's 50+ multivitamin (which I already have). He gave the go-ahead for the COVID Pfizer Booster No. 2, which we consummated at CVS this afternoon.
Arm is a little sore from the shot, but I'm not flopping like an upended Chilean sea-bass on a South American beach. Not yet.
Progress, Bo!
Joan Rivers vs. Howard Hesseman!
"We need a real ratings bonanza. Bob, what have you got for me?"
"How about we get Charo and Redd Foxx to play air hockey? Also, I am high on cocaine right now."
"Love it. Get me their agents on the phone. Think Charlie Pride knows how to kayak?" pic.twitter.com/lwXA56RX8O
I just heard the post game interview of Eddie on the MLB Sirius channel. It sounded more like an awards acceptance speech and cracked me up. I miss that guy!
I aspire to a complete restoration of my Weber kettle, a 1979 model passed down to me by an aunt & uncle when I left for culinary school. I kept it in the trunk of my car, along with charcoal, always ready for guerrilla cook-outs. That car went to the scrapyard while I was out of town; when I heard, my first thought was that my grill was still in the trunk. Fortunately, TPTB had removed it before dropping the car off at The Crusher.
The legs fall out every time I move it, one wheel isn’t held on anymore, the ash catcher is dented to hell, and the wooden handle has seen better days. But old Webers are, for me anyway, as charming as old dogs and old pickups. When I build a backyard patio, I’d like my Weber to have a place of honor.
(That said, I’m mighty curious about an original PK. Anyone have one?)
I don’t own a pk but I’ve grilled on one several times. Excellent design, the original was built to be the last grill you’d ever buy. For the price I’d still stick to the kettle….
Good point. If I sink $100 in parts into the kettle, it will be the first $100 I’ve ever spent on it. At the rate it’s going, it might outlast me.
Gary Sanchez' stats this season compare very favorably to "Richard" Donaldson's, as do Gio's to Isiah K-F. #BiteMeYanks
Meanwhile the Yankees have 52/54 starts by their five starters, and the worst has a 3.02 ERA, while the Twins have 46/56 by their six starters, and one of them is Dylan Bundy. I predict not much scoring by the Twins. Hopefully the day off will return at least someone from the COVID IL.
In other news, my wife canceled our AT&T Uverse cable today. The bill for the cable portion (including DVR) jumped about $70 (to $174) over the last two billing cycles. She called to try to negotiate it back down, but the best they would offer was like $20 off. See ya.
speaking of grilling, I made pork tenderloin last night. Rubbed with a "house" BBQ dry rub, reverse seared. Smoked for about 15 minutes (oak and cherry) indirect, then direct heat to finish. Got the meat to about 158 degrees. Tender and juicy and lightly smoked. Went great with a green bean/tomato/feta salad.
I just bought a pair of tenderloins from Costco this weekend. I plan to smoke one and cure the other.
the previous time I did tenderloin, I pre-salted, then Because Reasons, didn't cook until two days later. I tried to do a parmesan-herb crust. The pre-salting ended up making the whole thing too salty and tasting like ham.
Love the quick smoked tenderloin.
I grilled these for bành mí this weekend:
those are enbiggened hearts!
That looks offally good.
Disappointed that there were no reactions to this comment. It deserved better.
Ooops. Please do not infer anything about the cardiovascular health of the donor ducks.
My Executive Chef also farms. She raises beef and pork. I buy a hog from her several times a year and the pork I get is just so much better than what I can get at the store. That being said, the pork steaks and pork chops prepared on my Traeger are incredible.
My grilling story from this weekend: I agreed to cater the grad party for a family that we are close to. They have 3 daughters who all played hockey with mine. I catered the first two graduations and just couldn't say no to the youngest despite the joint pulling out of the catering business. Menu consisted of beef tenderloin skewers, Korean BBQ pork belly skewers and Huli Huli Chicken skewers along with some sides. Saturday morning, I came to work and 2 cooks had called off sick and one had a grandparent die. So, plans changed. My son and I finished all the prep ahead of time, hauled all the necessities to a local event center and pulled off a catering gig for 200-250 ppl by ourselves. I brought my traeger and somehow managed to perfectly time the meats for the food spread over a 3 hour period, while also building artichoke crostinis as needed. My son bartended (as we provided all beer, wine and NA beverages. ) The meats ended up being the stars of the show with dozens of people asking for recipes for marinades and glazes. Cooking with a pellet grill is fun at home, but man, balancing out the temps while doing volume cooking for an event like this is a challenge.
Man, that sounds incredible.
So NBC is ditching Arlo White as it lead PL play by play voice. Thats a bummer. They are hiring Peter Drury which is an upgrade! Then I see White is joining that LIV golf outfit which is cringeworthy.
I've been following quite a bit of the LIV drama. Ethics aside (and that's a hell of an aside), it just seems so flaky. The payout model combined with the fact that no one is going to watch it (as of just yesterday, they were trying to go ve away tickets to the opening tournament that happens THIS WEEKEND and having trouble even got ving them away) just feels like some enormous scam.
Had the PCP touch-base this morning - Dr. Fear said I can drop 6 prescription drugs (including hard to swallow B1) and replace with a single Men's 50+ multivitamin (which I already have). He gave the go-ahead for the COVID Pfizer Booster No. 2, which we consummated at CVS this afternoon.
Arm is a little sore from the shot, but I'm not flopping like an upended Chilean sea-bass on a South American beach. Not yet.
Progress, Bo!
Joan Rivers vs. Howard Hesseman!
hell yeah eddie
I just heard the post game interview of Eddie on the MLB Sirius channel. It sounded more like an awards acceptance speech and cracked me up. I miss that guy!