BBQing Reefers - What's on your grill/smoker?

shred5

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Yes, I can't say that Big Green Egg accessories are exactly cheap either haha

No not at all cheap..

Actually grilling has become rather expensive with less deals since covid.
I could not even buy pellets for my pellet grill except for like these cheap competition blend.
I went a few days after the sale to buy the pellets I normally buy and all sold out and there were pallets of them. I had to buy a crappy competition blend. This past summer I had a hard time finding lump charcoal too. I ended up with some cowboy brand and most of it was so small it fell through the grate.
 
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panathinaikos55

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No not at all cheap..

Actually grilling has become rather expensive with less deals since covid.
I could not even buy pellets for my pellet grill except for like these cheap competition blend.
I went a few days after the sale to buy the pellets I normally buy and all sold out and there were pallets of them. I had to buy a crappy competition blend. This past summer I had a hard time finding lump charcoal too. I ended up with some cowboy brand and most of it was so small it fell through the grate.
yes, i'm not a fan of the cowboy lump but had to use a bag this summer because i couldn't find anything else
 

shred5

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shred5

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Well I have not posted in a while but I have been cooking out more than ever. We had about two weeks below zero and it is about the only time I have not grilled. Basically been grilling about 3 + times a week.
I got rid of my large gas grill for a smaller weber. The large gas grill uses up so much fuel trying to keep up temps in 10 degree weather. I ended up with a Weber this time. I also wanted a good brand because of how much it gets used even if we rarely use it in the summer. It is kind of nice because it leaks almost no heat. If it starts to snow I just roll it in the garage with the door open. No different than a oven.
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I really only use gas in the winter. I miss using the pellet grill but with out a blanket it is really hard to do and uses a ton of pellets trying to maintain temps. Great for smoking cheese though.. We have been doing a bunch on the Weber kettle grill in the winter too but really prefer the gas in the winter when the temps get below 20 degrees. I am getting excited about some warmer temps coming up.

Been doing allot of different kabobs in the winter and we also like foil packs in the winter.

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I am really thinking of a fourth grill or maybe a griddle. Coming down between a pit barrel JR or a griddle.
Was even thinking of a side kick for my Camp chef pellet grill. The side kick can be used as a burner, griddle or pizza oven. If I go this route maybe I could still get my pit barrel :) .


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We have really focused on cooking different things than the standard stuff. There is only so much pork shoulder, sausages, briskets, burgers and steak you can eat. I mean we cook on a grill probably 3 to 5 times a week. We rarely eat anything on the stove anymore. We have been focused also on some healthier more creative stuff.
We picked up a wok for out Weber kettle and have made stir fry and fajita. Lots of skillet cooking too and allot more fish. We picked up a bunch of grilling books including a kabob book. We have been focused on some healthier cooking too. Amazing the different kabobs you can make. Since we grow so much in our garden we are also trying to incorporate allot of that into our grilling.

Well I am replying to my last post on this subject:
We ended up ordering a griddle:
My better half really wanted one. I think it is the right choice because when we smoke food and some sides just do not go well with smoke so this gives us a option for other stuff like vegetables etc. I think we will get more use out of it than another smoker. It also could be used in the winter and breakfast stuff.

Stock photo:
Not sure why the top is gold color. Maybe before seasoning.
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N
 
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Vinman

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He almost gave me the recipe in a reply to my question earlier but he confused my of fish type we dont have any of that in the middle of Kansas not sure I could substitute walleye, crappie, or catfish.
Basically you need filets like an inch thick+. Leave the skin on . Cut filets like 4 to six inches long. Make sure you get the bones out. Pat dry with paper towel then season to your liking. Place skin down on smoker 180°-220° 2 hrs at least. Touch should be firm and good color. Let cool and place in refrigerator over night. Then peel skin and remove any blood line. With fish with scales dont get scales in dip. Place chunks in food processor and pulse a few times till chopped fine with a few bigger pieces. Then what you add is to your own tastes. I like to let the mix marry overnight before eating. Hope this helps. Wasn't being rude just took a few years to perfect my recipe. When you are experimenting write down your ingredients that you add and the measurements so the next time you do it you could make adjustments my recipe I go by is for 2 gallons of smoked fish chopped so try to measure the amount of fish you have after its grinded
 

Reef-junky

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Today’s dinner
 

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Top Shelf Aquatics

Reef-junky

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Cheap steak but not bad
 

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