Gravy's Cooking Thread
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chaos
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I'm going to do a test run on the turkey fryer this weekend. Going to do wings instead of a turkey, but just generally trying to get a feel for how this thing works. I've tried baked wings a few times the past few months, used both of AB's recipes, they never quit cut it. Never really the kind of crispness you want. So looking forward to that, if they turn out good it will be great victory. I bought the turkey I'm frying already, a little worried as the smallest one I could find was 19.2 lbs, and the fryer says it takes up to 20 lbs, so cutting it pretty close there.
Valorath
Blackwing Lair Raider
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If you haven't had chicken tendies, then you obviously haven't been wasted, laughing, and eaten chicken tenders, or discussed them laughingly.
I stand with mkopec on the tendie v tender debate!
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Lanx
<Prior Amod>
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On a related note, if anyone wants to buy a turkey fryer now, they're usually like 40% off in the clearance aisle.
chaos
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Mur
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chaos
you will never cook a Turkey in the oven again. Be sure and put the uncooked turkey in, fill with oil (leave room for expansion), pull the turkey out, then heat the oil. While I found watching my idiot neighbor nearly go up in flames highly enjoyable due to overfilling the oil, I don't know you well enough to hate you. Yet.
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So I need advice. I imagine
BrutulTM
will be a wealth of information on this but maybe any of you know.
Grilling in cold weather.
I want to make Grandpa's wings on Christmas. I have a basic 22" Weber and use basic Kingsford charcoal and I add soaked apple and cherry wood chips. I usually cook them with indirect hear right at about an hour.
Do I add more coals in the beginning? Do I add more coals as I go? Should I add any time or consider adding time?
Ultimately, the grill does have a thermometer, and I will use a meat thermometer before I serve the wings, so I can adjust as I go. But I've never done this before and I don't want to mess it up on Christmas. Any good tips from anyone or things I should consider?
BrutulTM
will be a wealth of information on this but maybe any of you know.Grilling in cold weather.
I want to make Grandpa's wings on Christmas. I have a basic 22" Weber and use basic Kingsford charcoal and I add soaked apple and cherry wood chips. I usually cook them with indirect hear right at about an hour.
Do I add more coals in the beginning? Do I add more coals as I go? Should I add any time or consider adding time?
Ultimately, the grill does have a thermometer, and I will use a meat thermometer before I serve the wings, so I can adjust as I go. But I've never done this before and I don't want to mess it up on Christmas. Any good tips from anyone or things I should consider?
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I grill all the time in the winter. Of course temp varies quite a bit here in the winter, but about as cold I got was in the 25F-30F? range and it was fine but this is on my gas grill. I never tried shit like smoking or indirect heating though, usually slap on some steaks or chicken breasts and grill at a high temp. It definitely takes a bit longer to heat up the grill and actually cook the meat.
I do have one of those komodo grills too but never tried it in the winter. Its a cheaper $350 akorn grill from home depot so its not ceramic or whatever, but its an insulated metal and keeps the temp even really well, im sure something like this would do really well in the winter. But also way more hassle than I want.
But I would definitely add more charcoal for sure, as it will take more time to heat the grill and more time to actually cook the wings maybe even closer to the heat source since the grill is losing some of that convection dome heat that the webbers have.
I do have one of those komodo grills too but never tried it in the winter. Its a cheaper $350 akorn grill from home depot so its not ceramic or whatever, but its an insulated metal and keeps the temp even really well, im sure something like this would do really well in the winter. But also way more hassle than I want.
But I would definitely add more charcoal for sure, as it will take more time to heat the grill and more time to actually cook the wings maybe even closer to the heat source since the grill is losing some of that convection dome heat that the webbers have.
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Yeah I think a dry run is in order. Any excuse to make wings is a good excuse.
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That's my main concern. The way I cook them almost requires the heat to pass over the surface of the dome first before it hits the chicken so it will definitely lose heat as it does. More coals seems like the right answer because in my experience it's better to err a bit on the side of overdone than underdone. Good advice guys thanks.
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28 degrees out and I added maybe 1/3 extra coals. I kept the time the same and they actually came out a bit overdone lol. They were still delicious but a tad crispier than I would want. Thanks for the advice though and the dry run did allow me to note that the weather did affect the heat in the grill, but not by nearly as much as I was afraid it would. It also helped that there was no wind. I'll maybe only up the coals by 1/4th or a 1/5th next time. Thanks again gents.
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