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prasantrin

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Posts posted by prasantrin

  1. I mentioned elsewhere that I got a Thermoworks Smoke since it was on sale (25% off) and Canada finally increased duty free amount for mail order when delivered by a courier (it used to be CA$20, but is now CA$150). So my Smoke, including shipping, only cost about ~CA$100.    

    Yesterday I happened to find it available locally at the whopping price of $198 ($220 incl taxes)! Even if it hadn't been on sale, I still would have saved about $100 by ordering it from the US. The Thermapen MK4 is $150 here, but is on sale for $69 on the website right now. I might have to pick one up.

    This is why Canadians can't have nice things. We just can't afford them. Except maple syrup. And pot. And Montreal bagels, if you like that kind of thing.

  2. 4 hours ago, joethefoodie said:

    It's a big kettle (for some reason I though you had the 18"); though I never counted briquettes (except maybe for smoking), it takes 1/3 - 1/2 of a 10 lb. bag to get that sucker good and hot for direct grilling. Like a full chimney and then when they are burning, pour them out and add more on top and let them come up to ash.

    I tend to like flank steak pushing medium; but really, it all depends on how well it's sliced.

    The first and second uses, I counted briquettes and used the number the manual suggested. Last night, I just poured it from the bag into the chimney and got what I got, which was a full chimney. I think it was probably closer to 60, maybe even more. It was hard to tell how full the chimney was getting as I was pouring, because I'm too short for a bird's eye view.      

    I think I have enough briquettes for one more cook, then I'll try the lump charcoal I got from Costco. I want to try ribs and a pork butt next. Brisket after that, just because I want burnt ends. But after seeing SLBunge's photo, I want to try paella, too! Might have to work my way up to that! 

  3. Yesterday I made 6 burgers on the grill. That's it, because I'm trying to figure out temperatures. I think with a 22" grill I just need to use more charcoal, because it just didn't get that hot.

    Then tonight I made flank steak. I used a lot of charcoal (maybe 50 or 60 briquettes?) And this time it got pretty hot. I used direct heat to sear it, then indirect to finish it off. I only cooked it to 135F which was too rare for some people, but I thought it was perfect. I sliced off some for myself after it had rested, then put the rest back on the grill to cook a little more.    

    I also made two meatloaves (meatloafs?) while the flank was on indirect heat. Perfectly cooked after about an hour, but I forgot to make the glaze, so I just used some Kansas City barbeque sauce which I bought in Kansas City a couple of years ago. Kinda spicy. I like it. 

  4. On 5/13/2021 at 7:57 PM, small h said:

    If you're responding to me (and apologies if you're not), I am drawn to the name Latins, but I don't understand it. How'd you get there?

    The word yummy makes me stabby.

    It was from LATke muffINS

    Yummy is terrible. Who came up with that word? I also hate appies and sammies, though. And "to die for"

  5. To add, North Dakota has been really great about sharing its excess vaccines. They've graciously been vaccinating Canadian long haul truckers who cross their borders, which is great because truckers have been some of the sources of community spread where I am.

  6. I think Canadians who live in major centres have an easier time (Vancouver, Toronto, Montreal, and Calgary) because they can get direct flights to cities in the US, while the rest of us bumpkins must stop over in another Canadian city before flying to the US. That also means if we fly back from the US, we have to spend at least a few nights in a hotel in the first stopover before getting tested, and then if negative flying to the destination city where we finish the rest of our quarantine. From what I understand, even if I spend a week in quarantine in the stopover city, I would still have to quarantine a full 2 weeks upon arriving home, just because of the regulations my province instituted. 

    A lot of Canadians are getting around this by flying to the US, then getting a one-way car rental and driving back. The closest major US city I could fly to is Minneapolis, and that's a 7-ish hour drive back. Fargo or Grand Forks would involve one stopover in Canada, and one stopover in the US  (greater risk of community transmission), but would be a shorter drive back. Unfortunately, I can't even find a cat rental company that would allow me to do a one-way car rental to my city. 

  7. I know a few people who have taken advantage of that, but it's a little more laborious and expensive than the article suggests. I'm not too anxious about waiting 4 months for my second vaccination, although I do wonder if having the 2nd vaccination at 16-20 weeks might reduce the efficacy in comparison to getting it at 3 weeks. I worry a little more about my mother, but she takes even more precautions than I do. We just have to keep doing what we're doing, and hope everyone else starts behaving themselves, too. (I think most people are following the rules, but there are always those assholes who do whatever they want)

  8. It's all thanks to a previous federal government which sold off our vaccine making factories forcing us to become dependent on other countries for our supply. Or so I heard.       

    I saved an article recently about how Canadians can look to England for the outcome of delaying 2nd doses, as it is the only other developed country doing so. I'll have to read more carefully.. I might be wrong about that...     

     

    Eta I'm wrong about England. It's just Canada that's the winning country.     

     

    Eta, I'm not entirely wrong about england. But they are not delaying their doses for as long as Canada is       

    https://financialpost.com/diane-francis/diane-francis-canada-is-ignoring-the-science-on-second-doses

  9. If I'm 52, am I elderly or just middle aged? I suppose it's all relative.      

     

    I had my first shot Friday night. Had what felt like DOMS in the injected shoulder on Saturday, so slightly worse than a regular flu shot, but not as bad as a day at the gym after a one-month absence. It went away much more quickly than regular DOMS and was gone just in time to put that stupid grill together.       

     

    Now I just have to wait ~4 months until the 2nd shot, maybe less if more Americans decide not to get vaccinated! (Not that I'm hoping for that, but the fewer Americans who get vaccinated, the more vaccines become available for Canadians)

  10. 9 hours ago, joethefoodie said:

    Maybe the coals were too small? (What brand, by the way). 

    In my smoking days, Kingsford worked well. And to smoke in a 22" kettle, all I would have in the kettle would be like 24 lumps, which kept a nice temp. 

     

    24 briquettes total, so 12 on each side? I really must have effed up then! Maybe the low ambient temperature and the brisk wind affected my coals. My toes were blue, so why not my coals?

  11. I want a rib rack, but thought I should figure out maintaining, or even reaching, ideal temperatures first. Then again, my 200F ish temps are closer to smoking temps, so maybe that's what I should start with.     

    I used original Kingsford briquettes. They were part of my mother's gift. After these are finished, I will try the lump charcoal available from Costco (I don't know what kind, and it's not on the website), or Royal Oak briquettes which I read were also pretty good.    

    The grill came with these two half moon things which I think are to be used for indirect grilling. These things https://www.amazon.com/dp/B000WEMGM4 so when I'm ready to do the ribs, I'll use them.     

    But ya, gotta learn how to make the grill hot, first. That's my plan for the weekend as I have a lot of ground beef to use. Hopefully the weather will cooperate.     

    My first indirect grilling project will be the ribs with a side of chicken. Maybe even chicken breast because surely a grill can make even chicken breasts taste good? I will brine them first to make them extra tasty.

  12. Isn't the timer the kind where you just have to punch in the numbers? Like if you want two minutes and thirty seconds, you just punch in 230 instead of pushing the minute button twice and pushing the second button thirty times. That's what it looked like, so I kind of wanted one. But you know, pennies.

  13. It was $27. I know because i bought one, and I had to go all the way to home depot to get it. I also got a double probe thermometer thing because i don't think the built in thermometer is very accurate, but it was by mail order and won't arrive until later this week or next week (thermoworks smoke). I only got it because it was 25% off and the US$ is comparatively in the toilet (compared to a couple of years ago, anyway). I am poor, and just count my pennies.   

    ETA we don't actually have pennies in Canada, but if we did, I would count them.     

     

  14. I didn't get the smoker. It's the Weber Master Touch. But I suspect I'd prefer an electric smoker just so I can set it and forget it. That's probably not how they work in real life, but I like to imagine they work that way. You know, smokers for dummies. My kind of cooking.

  15. 3 hours ago, mitchells said:

    Sorry if my comment came off as insulting, like when I call the Help Desk and I'm asked if my laptop is plugged in. :)

    Not at all. It's definitely something I would do, and it's very possible I put it together wrong. Like how I initially put the little clasp type things with the bubble in backwards. I was going to check again today to make sure everything was ok, but I got lazy, so next time I use it (maybe this weekend if it's nice out), I'll check everything out.   

     

  16. They were definitely open, or at least the lever/handle thing was in the open position. I checked and double checked. It's possible I installed it incorrectly so even though it says it's open, it's not. Apparently I'm not so good at following instructions.

  17. I'm never putting together another grill. Never ever ever! 

    Picked it up this morning, then decided I needed a rest before putting it together. Except my little rest turned into a long nap and it was after 5:30 before I even started putting it together, and then it took me more than 1 hour*. 

    Finally got the coals ready following the instructions, and 50 briquettes, as recommended by the manual, gave a very pitiful fire and the temp never got over 250F (it was also pretty chilly out today, and by the time I finished cooking, the outdoor temp was 7C, windchill of 2C). We ended up using it for the corn and zucchini, and just to put grill marks and a bit of charcoal flavor on the steak, finishing it off on the stove. 

    I clearly need to practise more. Am waiting for a couple of books from the library, but as of 10pm last night, my area shut down most services again (we're number 3! In the most covid infections per capita in Canada and the US), so who knows when I'll get them.      

    *Funny side story, I just finished being assessed for adhd, and one of the assessment questions was, "Do you ever have trouble following instructions, missing important details?" And I answered no. But after tonight, I realized I should have answered yes. 

  18. On 5/4/2021 at 2:04 PM, joethefoodie said:

    And for grilling, the weber is nice for a two-level fire.  I used to use it a lot for plain old roasting with just a little smoke, like for a whole chicken, a pork roast, etc.

    I don't know where you're looking at prices, but I see the classic kettle (18" - do you need much bigger?) at $99 US, and the 22" at $119 US...

    I was looking at the webber website. It's the premium that's US $175 (CA $229). The 22" original is US$119 (CA$159) and 18" original $99. (CA$119).     

    Truth be told, I suggested propane since it's easier to use, but my mother wanted charcoal, and since it was for her (I would only get to play with it for smoking), she got to choose.     

    I recommended the premium since the enclosed ash catcher would make it cleaner and easier for her (or me) to clean. But those who purchased it ordered a MasterTouch. I didn't really look into that model, so don't know much about it other than it was CA$289, but I guess that's what we have! I will research smoking on a kettle grill now.

  19. 6 hours ago, Anthony Bonner said:

    I agree with Joe re: weber kettle.  I use mine to do bbq on the reg. ( Ribs, Brisket) does require some babying and monitoring tho. And good charcoal choices.

    For your requirements the pellet grill is a non starter as the pellets don't generate enough heat.

    The Pit Barrel is a popular entry level choice amongst the crowd at amazing ribs, but I'd see what the say about using it as a grill.

     

    I read on some forum that it is ok for grilling. But i was thinking it was better to have a smoker that did ok grilling than a grill that did ok smoking. Then again, how much smoking am i really going to do? I imagine a lot, but in reality, maybe once or twice a season. 

  20. 4 hours ago, mitchells said:

    Maybe get the Weber bullet which is of course great for smoking. You can use the bottom third of the bullet to potentially grill. 

    I can afford the smallest bullet. The 14" is $299 and the 18" is $439. 

    With that in mind, from what I read, it will be easier to smoke with a kettle, than to grill with a bullet. 

    I will think again.

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