Most liked posts in thread: Soooooo Whatcha Eating?

I have three of them in different sizes. Two work great, but still require a little butter or oil. The third not so well, but it's a handy size and I haven't gotten around to replacing it.
I'm having a Jersey Mike's #13 as I type. Saving the other half for later.

 

I got the Spirit II double burner. I'm downsizing everything since I sold my Lang Cooker and all my catering supplies. Even got rid of the big Weber Kettle. All I have now is the gas Weber and a Weber Smokey Joe. I have access to the Lang if I ever need it, but I don't foresee that happening.

 

Lang makes a pretty righteous cooker. I have three Weber kettles of various sizes. My only gasser is a Weber Genesis three-burner, and it's great for a quick batch of wings or some kabobs. That Spirit will cook up some chicken and sausages, but I hope you know you may have to do a few country-boy mods to get a well charred ribeye done medium rare on that thing. You Corvette boys say there is no substitute for cubic inches. Well, we grillin' boys say there's no substitute for BTUs.

There are ways to compensate for the loss of your Lang and Kettle. Let me know if you are interested.

CD

 

Yeah, I loved that 84" Lang. I went big with the Deluxe model with the Chargrill. Drove down to Nahunta, GA to pick it up a couple years before I retired from Goodyear. My buddy and I drove down and back in one day to beat the sales tax and shipping cost. 980 miles round trip. That thing pulls so easy that you forget it's there.

https://www.langbbqsmokers.com/lang84/lang84_deluxe-char.html

On the gas grills I like to use GrillGrates. They make it easier to regulate temperatures and make searing steaks and chops much easier. It leaves really nice grill marks and reduces flareups to almost nothing. Evens the temperatures out across the grill surface nicely too. I had them on the bigger gas grill that I gave my son and ordered the direct replacement set for the new Weber before I even assembled it. All my life I swore I'd never own a gas grill, but living alone and seldom cooking for anyone else, I figured I'd give it a try. Much more convenient when grilling a single steak or a couple of burgers. And, the technology has improved a lot over the years. I still prefer a good dry, aged oak wood fire with either hickory or pecan for flavor over charcoal or gas, but it is what it is.

https://www.grillgrate.com

https://www.grillgrate.com/science-of-grillgrates/

What is this "Compensation" of which you speak?

 

I made a meat pie for National Pi day today. Sirloin, potatoes, shrooms, peas and corn.



Yesterday was nice and warm, so I grilled some meaty lamb chops, with a side of cheesy mashed potatoes.



CD

 

My mouth started watering as soon as I saw your picture !!

 

Good to have you back CD. Nice looking slice of cow there.

 

Hey TATTRAT, we miss you over at the DC forum. Pop in sometime!

CD

 

Looks like some great meals.

 

Don't forget, popcorn seasonings, esp. Ranch, Bacon Cheddar and Jalapeno Cheddar, works well in your mashed potatoes!

 

Hi Don,

Just normal non spicy wonton soup.

 

Best kind! I do like a nice Wonton. Also like a great Hot and Sour Soup too. Not sure, but I like the egg, tofu and seaweed with all the spices in this style of soup, a darker broth is better than a lighter broth for the H&S.

 

BUMP!

Is there a new one of these?

Anywho, snow day here = play day in the kitchen.

White Chocolate & Blueberry Bread Pudding w/ Lemon glaze.

 

Food and presentation look great.

 

Curry Puffs, General Tso's, Stuffed & Fried Wontons and a Fried Ginger, Garlic, Peanut Chili Sauce.

 

A big ol mess of BBQ

 

And what is the sausage with the yellow stuffing dots. That looks lovely and tummy warm!

Don

 

Bingo. Cheddar.

Aranger, your stew sounds great. A true classic, and she did it the best!

 

Jono, you are killing me. Lovely pictures of food. Being a type 1/2 diabetic on the cusp and slightly pudgy in my 70s, that would do me in. Ah love it.

Don