Happy Independance Day!

Discussion in 'General Chit-Chat' started by BOB357, Jul 4, 2019.

  1. BOB357

    BOB357 Well-Known Member

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    #1 BOB357, Jul 4, 2019
    Last edited: Jul 4, 2019
    Thanks to those who fought for our independence throughout our great history. And a happy 4th to everyone.

    I just know everyone has their smoker or grill rolled out and is prepping a great meal to celebrate. I've trimmed a couple slabs of St. Louis style ribs, salted them and have them resting comfortably in the fridge. Got some bacon and trimmings from the ribs frying up to put in some of My Baked Beans. (recipe below) Wife making up some Mediterranean Orzo Salad too.
    Will be posting some pictures as things progress. Let's get with it guys and gals. We wouldn't want to disappoint the grilling Gods.

    Converted this recipe from one I usually make with dried beans. Do not drain the canned beans and add about 1 1/2 cups of water at the beginning.

    Oops, didn't post all of the instructions. Cut the bacon up into 1/2" pieces and partially cook. Add onions and peppers and sauté until onion is translucent. Add garlic and cook and cook another minute before combining with remaining ingredients.
     

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  2. thunderwagn

    thunderwagn Well-Known Member

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    Happy 4th! I think all my family works today except me so I'll just be firing up the Camp Chef flat top griddle for some quick bacon cheese burgers.
     
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  3. ChicoBrewer

    ChicoBrewer Well-Known Member

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    Hanging out in Virginia city watching the parade, eating decent food and some not so fantastic beer
     
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  4. BOB357

    BOB357 Well-Known Member

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    Yep, VC is definitely lacking when it comes to good beer.
     
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  5. Group W

    Group W Well-Known Member

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    Thanks for the recipe Bob. I will be making them today if I have time. Do you cook the bacon first or just cut it and toss it in?
     
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  6. BOB357

    BOB357 Well-Known Member

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    Oops, didn't post all of the instructions. Cut the bacon up into 1/2" pieces and partially cook. Add onions and peppers and sauté until onion is translucent. Add garlic and cook and cook another minute before combining with remaining ingredients.
     
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  7. thunderwagn

    thunderwagn Well-Known Member

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    Finally kickin back with a whiskey sour, made with one of my favorite go to every day sippers. Hitting the spot after many hours of mowing.
    20190704_181818.jpg
    ...and burgers on the griddle earlier before everyone went to work and blessed me with a quiet house.
    20190704_121046-1024x2164.jpg
     
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  8. thunderwagn

    thunderwagn Well-Known Member

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  9. BOB357

    BOB357 Well-Known Member

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    #9 BOB357, Jul 5, 2019
    Last edited: Jul 5, 2019
    error
     
  10. BOB357

    BOB357 Well-Known Member

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    Here are some pics:
    Ribs prepped and ready to go on the grill:
    Ready.jpg
    Hard to see, but put the beans under the ribs so none of the drippings go to waste:
    Drippings.jpg
    Ribs just before wrapping with some butter and honey:

    Wrap.jpg
    Finally! Supper time:

    Plate.jpg
     
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  11. Mase

    Mase Well-Known Member

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    Just started making “smash” burgers on the cast iron griddle on the Weber charcoal kettle a week or so ago. I have never had better tasting burgers in my life. They are sooooo juicy.

    Simple....
    - 1 lb 80/20 ground chuck
    - loosely roll hamburger into 4 - 1/4 lb balls (don’t pack them tight)
    - heat cast iron griddle over grill to around 300-350 (f)
    - place hamburger balls on hot griddle and smash down to approximately 1/2” thick
    - season with salt and pepper
    - cook for approximately 1-1/2 to 2 minutes and flip (should be nicely browned and sizzling)
    - Cook an additional minute and a half, flip again and add cheese
    - remove from heat and allow to rest for 3-4 minutes.
    - in the meantime, take some thin sliced artisan bread, season both sides with lightly brushed on olive oil and favorite herb seasonings and place on the grill to toast.
     
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  12. BOB357

    BOB357 Well-Known Member

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    We stopped at a Super Mac fast food place for lunch on the way back to Dublin the day before we left Ireland. Their burgers must have been made like that. The patties were very thin, and the juiciest I can ever remember eating. The cheese was running all over the place too. Great eating.
    We don't eat that much beef, but they're definitely on my list to try.
     
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  13. thunderwagn

    thunderwagn Well-Known Member

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    Honestly, I don't grill my burgers much anymore on the pit. They are hands down so much better on the flattop griddle. I never thought I would say that, but yeah, super delicious on the griddle. My Camp Chef is one of the best outside cooking investments I've made. Hot, greasy messes stay outside!
     
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  14. Mase

    Mase Well-Known Member

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    If you would have asked me 6 months ago that I would be using a griddle on my beloved charcoal Weber, I would have laughed. I’ve used it twice now and will never go back to conventional grilling of burgers.

    They are definitely the juiciest burgers.
     
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  15. thunderwagn

    thunderwagn Well-Known Member

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    I was the exact same way. Typically I try to stick to a pretty lean diet and the griddle has actually helped with that. Fish filets and skinless chicken breasts also do much better on a flat top.
     
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  16. BOB357

    BOB357 Well-Known Member

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    Guess there is another use for my natural gas grill that I only use as a backup. I'll take the griddle from the kitchen range and use it. Just bought some 80/20, so will be trying as soon as the left over ribs are finished.
     
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  17. thunderwagn

    thunderwagn Well-Known Member

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    Best use of propane I've found!
     
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  18. BOB357

    BOB357 Well-Known Member

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    Natural gas--- even better.
     
  19. Mase

    Mase Well-Known Member

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    Works pretty well over charcoal and I use hickory chips to provide some nice Smokey flavor. I don’t have a gas grill as I never had a use for one....until now maybe. :eek:
     
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  20. Group W

    Group W Well-Known Member

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    I have used a large cast iron pan on the gas grill. Works great and keeps the grease from making a mess below.
     
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