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Who Cooks ?

Posted by JURB (A) on April 8, 2021 at 20:58:09

Cookout time is pretty much here. (and I am fucking sick of issues) Now this year I got two grills so I can load one light and the other heavy and not have to do the cold side/hot side thing.

In the garage I also have a deep fryer but I have to take a torch to it to clean it, no problem, and a hotplate but I also want an electric skillet. I have to watch the wiring, in the garage it is all new but not a new run from the house, so it is 15 amps or blow a fuse. Though the house has a nice Square D QO box in it, it also has an FPE so I cannot assume the feed is coming off a breaker so I cannot jump the fuse. But it should be enough, the only other power needed is for lights for the poker game. Well maybe a fan, I am NOT air conditioning the garage.

Anyway, I plan to cook out there and eat out there. I need a cooler for the beer. I'll get around to that.

Since I have no Woman to do this...what you say ? The one to do certain things. Make the sides and veggies, nuke the spuds until almost done so we can put them on the grill for that flavor. Some sort of maybe broc, and I tell you, I'll argue with master chefs about this, nuked broc is best, as well as a few other veggies. No water, just nuke. Throw in a little salt and butter.

The two grills makes it easier to make the rare and the well come out at the the same time. they all go for a sear, then the well or medium to be ones go on the other grill, "the cold side" I used to call it. After they almost cook then the rare and black/blue ones go on, rare first. The black/blue ones go on the hottest part and fire is encouraged. But people who want rare usually do not want a crust on it that crunches when you bite it.

I have also been informed that my version of lasagna is too messy to cook in the kitchen, well out there I can make the sauces (yes two, similar but not the same) and all I have to do inside is assemble it, and I have my own small oven to make it.

And I can do BBQ though I don't like most. I would have three sauces. Sweet, hot sweet and just hot. I would use the just hot because I do not like sweet. But i definitely know how to make it and can also spare some beer for boiling. And that is not all beer, it is just added to the water.

I have done shrimp but the wood skewers burnt away and they went on the ground. On the list, metal ones. I also make my own tartar sauce which can be modified easily. I can add a few tings to that so it is a base for what people call shrimp sauce and it would be good.

And then if I am lazy I have a plethora of options.

So, what do YOU do on the grill ?

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