Food

[Raza]

Yup

Learn something everyday.

[Henry Krinkle]

I've had this particular gas grille for at least five years, maybe seven. This is the second time I have ever used the side burner. It did a good job of cooking the rice and beans.





The jerk, on the other hand, gets real fire.



Lazy day, no fried plantains.

[CanadianStraps]

Loves me some good jerk.

Last year I retired a Vermont Castings grill that was absolutely bulletproof. Just over 8 years use, and a my house we shovel out to the grill if need be, there is no bbq 'season'. I am now on a custom Weber affair that is amazing.

I have never used the side burner seriously even once. I tried to boil a litre of water on it once to compare to my bush methods, and was appalled. Might just be the grills I've had, but the grills that hold the pot/pan over the burner are fixed too high: even with the gas all the way on, even a whisper of a breeze makes it useless.

[Henry Krinkle]

I didn't think this would do it either, but the grate is quite low over the fire. It worked much better than expected.

All year grilling is the only way to go. I probably use the gas grille more in winter than in summer. In summer I mostly use it for corn, The Traeger pelet grille is the workhorse here.

[Volgo]

[Henry Krinkle]

We call it summer bacon. It is a typical unsmoked "Canadian" bacon with lemon, garlic, thyme and sage added. This makes it ideal for caesar salads, pot likkers and sandwiches. The two tenderloins will easily last the summer too.

[geoffbot]

Chicken and mushroom pasta with spicy red pesto (and onion and garlic, of course).

[Henry Krinkle]

Steelhead, fennel, clementines, meyer lemons and serrano chiles.

[Henry Krinkle]

After all the bourbon, this:

[meijlinder]

After all the bourbon, this:

Should not have looked at that with 3 hours til lunch