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Grilling


imschur

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1 hour ago, shepp said:

@Sisco if you like pesto and haven’t don’t pesto on salmon this is great, I’ve done a pesto glaze and this is pesto crusted steal head. Kinda tired of grilled salmon with butter or olive oil and seasoning 

https://www.delishdlites.com/recipe-index/seafood-recipes/pesto-panko-crusted-salmon-recipe/
 

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:drool:I like pesto on salmon! Looks great Shepp. good stuff. Having trouble getting enough basil up here to make a jar. Might have to make some Chimichurri instead.

No pics, but tonight I did a whole beef tenderloin on the Komodo grill. Rubbed it down with a slather overnight, Brought the grill up to 600 degrees and seared both sides then put in the ceramic plate, cut it down to 325 until internal temperature was 130 degrees. My guests didn’t leave me any leftovers!

Edited by Sisco
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53 minutes ago, Sisco said:

:drool:I like pesto on salmon! Looks great Shepp. good stuff. Having trouble getting enough basil up here to make a jar. Might have to make some Chimichurri instead.

No pics, but tonight I did a whole beef tenderloin on the Komodo grill. Rubbed it down with a slather overnight, Brought the grill up to 600 degrees and seared both sides then put in the ceramic plate, cut it down to 325 until internal temperature was 130 degrees. My guests didn’t leave me any leftovers!

I’ve always bought the store bought pesto, the refrigerated stuff, it ls good! 

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6 hours ago, Sisco said:

What brand? I will try it.

I really like the one sams club sells but it’s to big for just me 

 

This is what I usually get, it’s normally with the refrigerated pasta 

 

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3 hours ago, shepp said:

I really like the one sams club sells but it’s to big for just me 

 

This is what I usually get, it’s normally with the refrigerated pasta 

 

B6381727-1268-49CA-9884-F9150CBC4AB3.jpeg

Thanks will give it a try until basil is in season and cheaper.

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2 hours ago, unforgiven said:

Last year at this time the shelves were scary empty. Been eating more yardbird as a result. This way with whatever seasoning inside or out it's easy peasy. Now in 2 weeks we get the second dose I expect to cook for more than just us ☺️

Got my second 2 weeks ago. Had vaccinated friends over last night for the first time in a year. Nice to be able to safely do that again. Except they didn’t leave any left overs. WTH? That wasn’t part of the plan. Think we will get through this.

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Alright, this Orion Cooker is pretty badass.  I broke it in last Monday with 2 racks of ribs, and it did great.  I tested it tonight with potatoes and onions, two 3.5lb beef loins, and carrots.  Gave the loins the 1hr salt cure, then rubbed them heavy.  PLaced them in the cooker fat-side up, so it melted down through the meat.  Sliced the potatoes in half, and the onion chopped into 1/8ths - potatoes and onion went into the drip pan.  One beef loin 1st rack, one 2nd rack, carrots top rack.  Used hickory chips between the drip pan and the inner cylinder, filled with charcoal, came back 2 hrs later and pulled it all off.  I could have gone 1:50 instead of 2 - lesson learned.  Meat would have been a little more on the rarer side at 1:50.  It's all a learning curve with this thing.

We're gonna FEAST at the Spring Shoot, that's for certain. 

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13 hours ago, 98Z5V said:

Forgot - pierced the loins 9 times each, down through - and stuffed garlic down each piercing...   :thumbup:

So, you used the 9mm to pierce them? Innovative but don’t the neighbors complain? Seriously, looks good. Meat was still moist and that is what you want. Drippings flavored the onions and potatos=no leftovers.

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17 hours ago, 98Z5V said:

Alright, this Orion Cooker is pretty badass.  I broke it in last Monday with 2 racks of ribs, and it did great.  I tested it tonight with potatoes and onions, two 3.5lb beef loins, and carrots.  Gave the loins the 1hr salt cure, then rubbed them heavy.  PLaced them in the cooker fat-side up, so it melted down through the meat.  Sliced the potatoes in half, and the onion chopped into 1/8ths - potatoes and onion went into the drip pan.  One beef loin 1st rack, one 2nd rack, carrots top rack.  Used hickory chips between the drip pan and the inner cylinder, filled with charcoal, came back 2 hrs later and pulled it all off.  I could have gone 1:50 instead of 2 - lesson learned.  Meat would have been a little more on the rarer side at 1:50.  It's all a learning curve with this thing.

We're gonna FEAST at the Spring Shoot, that's for certain. 

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Way to go brother 🍻🤗

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8 hours ago, shepp said:

Is it possible to get a wire in there for a digital thermometer? 

Built in, there's a hole in the bottom of it, inner chamber, and there's already a bolt in it when shipped - that's the port in the bottom of it to pass a wired thermometer through.  That thought this thing out, brother.  :thumbup:

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2 minutes ago, 98Z5V said:

Built in, there's a hole in the bottom of it, inner chamber, and there's already a bolt in it when shipped - that's the port in the bottom of it to pass a wired thermometer through.  That thought this thing out, brother.  :thumbup:

👍🏼👍🏼 There you go! No guessing needed 😬

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Tasty/toasty.. the whole taste was good smoke done toppings! I par cooked the crust for 8 min and then topped and Cooked for another 10 min at 400*. It was blowing rain so the grill was probably working overhot.. the bottom was a little toasty.  I can do 2 things either reduce overall cook time, or move the pizza to a cooler end of the grill.🍻🍻👍🏻

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