What's for Dinner

Lamb vindaloo and butter naan with basmati rice.

This is the exact meat thermometer I have. I don't need to use it, but do have it in case there are issues with my oven or with a grill. Plus, I have it as proof of cooked-to-proper-temperature, if a guest is not sure... It's more for 'covering your bases' aspect.

ht tps://giantfood.co m/product/smart-living-meat-thermometer-1-ct-pkg/242482

Don't forget the E-V-O-O!

:-D

you are correct on the disposable cylinders but you can get refillable ones which are legal. The disposables have thinner metal etc and can explode

Yes to the instant read thermometer! A laser thermometer is also clutch equipment for knowing temps of various spots on your cooking surface. Both items are cheap and worth every penny (or maybe a nickle now).

Wasn't there a grilling thread a while back that got buried? We should resurrect it if anyone finds it. Or maybe start a new thread just for grilling, smoking, deep pit, wood fire oven baking, etc.

I grill and smoke a lot and the best advice I'd give is get yourself an instant read thermometer. It's key to achieving some really good stuff and avoiding food poisoning! Pull your chicken at 165-170 and juicy it will be! Salt brining yields amazing results too. Before you know it you will get consistent results INTENTIONALLY! :)

Yeah, I've always had a fantasy to get all up in her kitchen; get that rack out, butter those warm buns and all that there..

Exactly! We have i more pack of Turkey and gravy left and 3 packs of Roast beef and Gravy from Christmas. I always cook waay more than we need because we love the leftovers so much. We also make Turkey and rice soup from the carcass

Smoked Turkey is really awesome......

The grill does have a warming rack and that is what I had done with the one trouble piece that kept flaring up, but also with the two small pieces of chicken to start with. The smaller ones needed to cook at a slower rate, in order to be ready at the same time as the rest of the batch.

Rachel Ray... I wonder how warm her rack is. ;-)

If you don't like your chicken blackened/Cajun style, I was gonna suggest a fire extinguisher for those pesky flare ups.

Once you try monoammonium phosphate on your skin-on chicken, you'll never go back to Adobo again.

In the immortal words of Rachael "I'd Do Her" Ray...

YUMMO!

"I should have called Frank Hill- he sells propane and propane accessories. He knows everything there is to know about cooking with gas, but his kid, well that boy ain't right."

LOL!

Nice little grill.

For flare ups like you had with your chicken, next time create a safety zone you can move them to temporarily. That can be your warming rack if the grill has one, or just use one burner (like on the left) and then put the other burner (like on the right) on low or off if that doesn't effect the uniformity of your grill heat too much. It's harder to do that on a 2 burner than a 4 or 6 of course.

Lol!

This is the exact grill that was gifted to me, that I used on Sunday night and last night.

ht tps://ww w.lowes.co m/pd/Master-Forge-Gas-Grill-Black-2-Burner-Liquid-Propane-Gas-Grill/5016613579

Twenty pound propane tank, not a one pounder... I have had two, twenty pound tanks for years, but they have not been used since my grill fire in December 2024. I cleaned the threads of the half used tank, connected it and fired the grill up. The grill box itself, a decent size cooking area. The stand itself, a little taller than what I am used to. So far, cooks very well. I'll have to try steaks on it soon.

But, had a learning lesson last night with this grill. I have never grilled 'skin-on' chicken before, until last night. Skin-on chicken does flare up; so, one has to be cognisant of that aspect if grilling skin-on chicken.

Yeah, obviously a regulator issue.

I should have called Frank Hill- he sells propane and propane accessories. He knows everything there is to know about cooking with gas, but his kid, well that boy ain't right.

I think he sniffs propane.

Pressure difference between the 20# and the 1# versus the regulator maybe?

I'm spitballing; my knowledge of gas fitting and grilling in general is fairly limited.

Fire Marshall Bill to the rescue! lol

Seriously, I had no idea. Sounds like you might have had a regulator issue, but can't be sure. The conversion kit I use for my Coleman RoadTrip X-Cursion to hook up to a 20 lb tank is super common in RV'ing (see them a lot) and has never caused me any problems at all. Use it a lot. To be fair, I've never filled up a 1 lb tank myself, but know a few people who do.

I'll try to not rip the tags off my mattresses in addition to not transporting such bottles if I ever go that route. ;)

Yeah, I had one of those little (not Coleman) grills that use 1 pound propane bottles. I used it (often) for tailgating/camping. I hooked it to a 20# tank at home when my bigger grill had died and...

...burned the grill up and almost burned the house down. Not sure WTF happened. One minute it was working fine and the next, it wasn't.

Those refill kits for 1# cylinders don't work very well AND it's illegal to transport a refilled 1# disposable cylinder.

That chicken grilling story needs to be submitted to Penthouse Letters.

Melvin, if it's one of the two burner models that runs on the 1lb (likely Coleman) disposable cylinders, do yourself a favor and get a conversion kit for a 20 lb propane tank to save yourself some cash over the long-term. There are also kits you can buy that allow you to refill a 1 lb disposable cylinder using a 20 lb tank. Much cheaper either way.

Certain people should be banned from talking about their saliva and using the word moist.

Lol

"Everything is better on the grill imo"

I don't care what you say, I'm not doing anchovies.

Everything is better on the grill imo

There are SO many mostly awesome leftover turkey/other Thanksgiving dishes recipes out there on the internet these days, including soup! We love turkey tortilla soup in that department. But also Google "leftover turkey recipes" or "leftover _______ recipes". Pretty fun. Enjoy!