Pequod Posted September 2, 2016 Report Share Posted September 2, 2016 @churchi-I use a maple butter glaze at the end which tends to crust up the plank, so one use and toss for me. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 2, 2016 Report Share Posted September 2, 2016 Planks are expensive here for what they are anyway I've managed a couple of cooks off one but over them now lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 2, 2016 Report Share Posted September 2, 2016 HalfSmoke, call it what you like but I'm calling it a delicious meal. 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 2, 2016 Report Share Posted September 2, 2016 @Aussie Ora-Overall, I tend to agree that planks don't do much for flavor. They're a convenient way of loading/unloading the fish, provide a bit of a heat deflector, and help contain the messy glaze a bit, rather than have it gunk up grates and fall into the fire. Otherwise, planks are definitely optional in my book. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 2, 2016 Report Share Posted September 2, 2016 That's what I found they charge 20 dollars for 4 bits of what I call ply wood lol Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 2, 2016 Report Share Posted September 2, 2016 Here's what to do with leftover grilled sweet red peppers and fish. Make a chowder. Fresh carrots, onion, thyme, parsley and potatoes from the garden. Good enough for two bowls. 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 3, 2016 Report Share Posted September 3, 2016 Now that looks tasty Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted September 3, 2016 Report Share Posted September 3, 2016 On 9/2/2016 at 5:45 AM, Aussie Ora said: Planks are expensive here for what they are anyway I've managed a couple of cooks off one but over them now lol Outback Kamado Bar and Grill They can be lightly sanded and used many times. Also, follow Steven Raichlen's video on Project Smoke to lightly char the plank just before putting the fish on, so it will pick up some of the woody character. I think that it helped when I did the salmon for the Pink Flamingo dinner. Note: there's a couple of alder wood chunks on the coals; hence, the smoke plume. 2 Quote Link to comment Share on other sites More sharing options...
John A Posted September 3, 2016 Report Share Posted September 3, 2016 Yummy ! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2016 Report Share Posted September 4, 2016 (edited) I did HalfSmoke's Greek Souflima today. It is easy and very tasty. Next time I will cut back on the salt though.;) Figured since I was firing up the grill I might just as well make good use of it and cook some beets and onions. Both these beets are large, the bigger one is the size of a turnip. Pork is ready for the grill. The beets are underneath. Grill is heating up. On the grill with some onions. There was some interference in this meal prep. Pork is done. Dinner is served. Beet is cooked this is the smaller one, actually the football one is still on the grill. Edited September 4, 2016 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 4, 2016 Report Share Posted September 4, 2016 Isn't this the tastiest thing that you've done in a while? I was blown away with the pork when I tried it. Definitely one for the "keeper" list. Interesting, as I've never grilled beets before. Have to admit, they are not high on my list of things to eat. But, I do like "bubble and squeak" every now and then. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2016 Report Share Posted September 4, 2016 I agree, Tony, tasty and easy. :):) Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 4, 2016 Report Share Posted September 4, 2016 @MacKenzie-Nicely done and glad you enjoyed. Very easy to tailor and make your own. No rules on this one! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2016 Report Share Posted September 4, 2016 Thanks, HalfSmoke. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 4, 2016 Report Share Posted September 4, 2016 Nicely done MacOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 4, 2016 Report Share Posted September 4, 2016 It all looks so good. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2016 Report Share Posted September 4, 2016 Some leftovers for dinner today, Greek Souflima, served with kimchi, rice, and grilled beets. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 4, 2016 Report Share Posted September 4, 2016 MacKenzie do you make your own kin chi? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2016 Report Share Posted September 4, 2016 Bruce, I have thought about doing it but sorry to say that haven't made my own, YET. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 6, 2016 Report Share Posted September 6, 2016 Did a quick supper tonight, cucumber sandwich on Syzygie's bread. I have to make another loaf this week. A couple of nights ago I made some spicy hot zucchini chips. 2 Quote Link to comment Share on other sites More sharing options...
