Genius
First member of ASlite to receive a infraction
- Local time
- 5:50 PM
- User ID
- 355
- Joined
- Dec 31, 2015
- Messages
- 3,845
- Reaction score
- 23,947
- Location
- Uncle Willys basement
Nice grill.Here's the full length 16"x38" griddle with 24oz grease cup attached. I've gotta season the griddle and grill box...they say they're already seasoned, nahh!! I'll season my own *s-word just the way I like it with some Crisco Shortening and cast iron conditioner. Never failed in 30+ yrs of seasoning steel or cast iron that way. Deluxe Grill Box weighs about 36lbs, full length griddle weighs about 44lbs. Both have heat diffuser plates welded to the bottom for even heat transfer. I hope anyhow to avoid hot spots but I'll figure that out after I season them and grill or cook on them hopefully next week or wknd.
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I'll invest in a decent infrared gun as well. Who makes yours Steve?Nice grill.
I've got one similar but is's square, 36" x 36".
I use an infrared gun to check for heat distribution. Works great, especially with a griddle.
I'm heating the grill how. Just momma and I tonight. doing a Pork Tenderloin that she's had marinating in some concoction, since Friday.
I've got an older Tenma 72-820. It wasn't expensive, less than $75.I'll invest in a decent infrared gun as well. Who makes yours Steve?
Appreciate it Steve, if still avail, that's the route I'll go with the Tenma. I'm sure the Fluke by name only, is twice the coin.I've got an older Tenma 72-820. It wasn't expensive, less than $75.
I checked it against an expensive Fluke and it was within 2 degrees across a wide range of temps. After using it for four years, it's still within 2 degrees of the Fluke.
Mushrooms are our friend, especially Morels!View attachment 35843
For starters, this is what I've got going right now. In about a hour we will be putting on home made brat patties.
I hated mushrooms, until last weekend. I guess the ines I've always tried were not the right ones.
Last weekend a buddy brought these over and I was hooked.
Looks damn fine...share the recipe as far as prep, otherwise.Got a split bird going tonight, soaks in a wine garlic rosemary sauce at 225 for an hour, then we flame it to brown it for 15 minutes.
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