Well, my lovely and ever gracious wife bought me one of those CharGrillers with the smoker attachment earlier this year.
One thing is for certain. That griller does a whole lot better job than that $15 el cheapo grill I had. The food taste a lot better. Anyhow, I've never made use of the smoker attachment until now.
I get to smoke a turkey breast tomorrow morning.
I had found a recipe on the Food Network site that we're gonna be trying out. Wanda surprised me buy getting all the goodies from the store on her way home from work.
I'll let you know how it turns out.
.
Posted by Bobbie Rochow (Member # 3341) on :
Does your smoker have different kinds of wood chips to use? You will find you get different flavors with different woods.
I made my hubby some Linguini with clam sauce for supper. Brownie points for me!
By the way, Glenn, I liked your article in Signcraft!
Posted by Stephen Deveau (Member # 1305) on :
Charcoal BBQ... T-Bones Yams 'Mushroom/Peppers and Onions'.
After digging out 3 foot of snow! for almost 2 hours
Plus the Canadian way! A cold beer as I stood over the grill... and the shovel!
Posted by Jon Butterworth (Member # 227) on :
Saturday night: Roast leg of Lamb studded with garlic and sprinkled with thyme. Roast Potatos, Carrot,and Pumpkin. Sometimes she roasts whole onion and galic cloves too. Yum! Served with Fresh (minted) green Peas. Gravy from the roast pan and Mint sauce!!!!!!
Sunday Night: Sue minces what is left of the lamb and makes a "Shepherd's Pie". Mince, onion, carrot,peas, layer of sliced tomatos ... covered with mash pototo and cheese crust and baked. Candy gets the leg bone !
[ November 22, 2008, 09:43 PM: Message edited by: Jon Butterworth ]
Posted by Neil D. Butler (Member # 661) on :
I'm Hungry!
Posted by Glenn Taylor (Member # 162) on :
Thanks Bobbie.
Well, it only took an 1.5 hours on the grill. Afterward, I wrapped it up in aluminum foil and let it rest for an hour.
Wow! It juicy and delicious. It even has that pink smoke ring in it.
Posted by Jillbeans (Member # 1912) on :
Stuffed green peppers and mashed taters here tonight. I'm not much of a griller! Love....Jill
Posted by Kissymatina (Member # 2028) on :
Elk roast for us tonight.
Posted by Stevo Chartrand (Member # 2094) on :
Meatballs and paastuh!
Stevo
Posted by Joe Golden (Member # 6870) on :
USDA Prinme Chuck turned into hamburgers here tonight.
A few slices of Avocado, some mayo and home made french fries.
Stuffed green peppers rock, I like to use tomato soup right out of the can all thik and such ontop of my stuffed bell peppers, goes great with grilled chicken. Burp........ ewwwww avocado.
Good eats for all!!
Posted by Todd Gill (Member # 2569) on :
Going Italian tonight - Jeno's pizza rolls.
Posted by Donald Miner (Member # 6472) on :
Jill, be carefull, I'm about to knock on your door!
Posted by Jillbeans (Member # 1912) on :
Come up anytime. I never mind feeding someone. Tonight it was boneless skinless chicken breasts with home made gravy, rice, and green beans.
Posted by Frank Magoo (Member # 3950) on :
What one gleans from neccesity sometimes is a positve...as in this case....I'm learning all sorts of alternative ways to cook, I'm locked to open fire or pit as in dutch oven style at the present time, convenient...
Tonites meal is beef/spinach pie....squeeze the juice from a handful of spinach, mix w/cotta cheese and melted butter, then blend in well drained hamburger meat/onions and place in cassorele that has been lined w/pillsbury buttermilk biscuits, set in pit oven and leave in for just under an hour, viola, great meal.....
Another good one, brush hot butter on one side of a flour tortilla, sprinkle mixture of cinammon and sugar(cinammon toast thinking), heat one side only, roll into tacquito and eat, great snack...
Super thin slices of roast beef, sauteed in olive oil and spices/herbs, twice cooked red potatos in pit, fresh sweet corn on the cob (wrapped in foil and butter, five minutes on coals), and french bread w/spiced olive oil to dip bread into, hmmmmmm, good eating....
AND, a large bottle of any wine for each meal, makes mistakes seem trivial....lol
Posted by Sheila Ferrell (Member # 3741) on :
I made chili this weekend. We'll have it for supper all week. When we get the first cold-snap I'm compelled to make a big pot of chili . . . I call it 'fork-chili' because it's so thick you can eat it with a fork. A little cornbread is good with a hot bowl of chili, or totillia chips . . . and lots monteray-jack cheese melting on top . . .
Grilling is good too . . . we like to use our 'Lil' Smokey' grill for chicken or steaks.
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