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Grill
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Hey Tim,
I’m not with the coach or I would look for the name, but we use a small propane grill. It’s all stainless closes up like a suit case with a handle. Also has a cover. Works great and didn’t cost a ton.Steve
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Andy, I pulled the Jenn Air for a Kenyon and its….ok. I still like grills that burn fuel better, but I don’t like carrying said fuel or, worse yet, running out in the middle of a cook. Lately I’ve taken to doing my steaks sous vide and just finishing on the grill.
Kyle….I like that? What’s included, and what’s a ballpark?
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Here is what we use. 600 degrees is no problem. Like it a lot. Really irritating, goofy orientation!
Thanks admin for flipping the pictures!
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Nice Grill Steve & Alvie,
Steve, if you can give me the make/model that would be great. I think we’ve decided on electric just to avoid carrying propane with us or charcoal, etc. Weber makes a baby Q that’s electric that may fit the bill unless we come across something better before Santa arrives … so to speak.
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Tim that’s what I have is the Weber baby Q electric it’s great
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This may not be the thread for this… if not, perhaps we could start another thread….
However:
Don’t want to start anything…. BUT… I would like to see some of the recipes that are used to prepare meats such as rib eyes, strips and of course, Bar B Q… of any type…
We’ve got some super stuff to share such as “Bar B Q cheese grits”…trust me… it’ll “make you throw your hat in the air”……it goes super with steaks… We have a recipe developed by my son for “dry rub” ribs ….stuffed quail jalapenos …. you name it…
Other than the traditional use of smaller cookers such as being discussed here…We cook two ways…”short-term” by grilling with a more direct heat on a six foot grill and “over night” longer-term on the 9 foot smoker grill carried on a twin axle trailer…
We have recipes for 4 people to 1000… largest group we have ever served cooking all of the food and sides was 912… it was a church function… Baptists love to eat… and apparrently so do the Presbyterians, Methodists and Catholics, etc…
We always like to know what the competition is doing…… and will try the recipes submitted…
We might even have the makings of a PC cooking contest working here… if everyone pays their dues.
Pres
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Why not start a “Tasty Prevost Eats” thread that could be ongoing as people add to it?
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Pres, I like your idea! We had some fantastic venison rollups last night for a birthday party. Little bit of cream cheese, a jalapeno, some deer backstrap wrapped in bacon and a bit of grilling time……..amazing!
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We did not care to use the built-in on our Liberty due to the heat, grease and smoke rising to the bay door and windows above. We have packed away the original equipment and now use a portable NuWave induction cooktop. With an iron skillet we can sear/Pittsburg our steaks and grill vegetables to perfection. Everything from breakfasts to gumbos are a snap. Clean up is easy and all are stored in the original grill’s space. Many options. Each to his own.
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The “back strap” rolls look great…We do not cook venison much but use Quail breasts… great appetizers.
For the discussion:
As a recipe that some may not have seen:
We take a pork loin of about three to four pounds and cut it rather differently. Using a long serrated knife, we begin to cut lengthways in a manner that will in essence “peel” the loin into a flat piece of meat.that will end up being about 1/2 inch thick when laid out flat on a butcher block…OR easier said is to “butterfly” the meat if easier. The end result will be the same. We then place wax paper over the “laid out” meat and pound it with a meat hammer to tenderize the meat.
At this point, feel free to dust the meat with a seasoning of your choice… we use Paul Prudhomme seasoning.
We add three things to this at this point.:
1.) We cut up suffcient andouille sausage in small pieces and saute’ them until reasonably cooked.(about one pound will do it).
2.) We then boil 3/4 to 1 pound of smaller peeled schrimp.
3.) We then have available a cheese of choice (1/2 to 3/4 pound). We use shredded Pepperjack cheese.
These ingredients are then spread over the pork evenly.
Then …roll the meat into a roll beginning at the wider end of the meat. Try to leave the “seam side” down…the reason will be clear. Dust again with seasoning before the next step.
The next part will send you to the Doctor.. We “spral” wrap the entire roll in bacon….overlapping the ends of the bacon pieces…. (use toothpicks to hold the bacon and meat in place until you place the meat on the cooking tray). Do not cover the meat.
Pre warm an oven to 350 degrees and place the meat in the oven to cook for about 30 to 40 minutes. Raise oven temperature to 400 degrees for twenty to thirty minutes to crisp the bacon… check with a tep gauge to assure it is getting properly cooked….but do not overcook.
Take out of oven and allow to rest…
I always cover the meat with foil… I never allow any meat to be uncovered, even if it is sliced. As we all know, meat can dry out in 3 to 5 minutes….and pork is as bad as any meat about this…
When ready to serve, cut the meat into slices according to desire. A 3/4 slice is a solid serving.
Pork always is dryer than I think it will be…so we use side dishes to make up for the dryness. Something like sauteed squash and onions in a spiced butter sauce seems to compliment the process.
Hope everyone finds this to be of interest.
Can’t wait ’til we start talking about steaks and beef…
Best,
Pres and the Lady…
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Wow Pres!
We’ll have to hook-up so you can teach me some of those recipes to cook on my new weber electric grill …
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