My first cook on my gas grill. My first food picture. My first picture post. Lots of first, The samon and potatoes were pretty good. I sure wish I'd have found this site before getting my new grill. Ah well, use what you got and make the best of it
Getting one of the worst offset smokers to cook on is how I found this site. I still got it, it is modded out the ying yang and now runs on propane and a wood chunk for smoke.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
I know this is not your first post but I don't think I've welcomed you before, so Welcome to The Pit! Glad you're here. You are definitely right that we have to use what we've got.
When you do start looking at what's out there for your next grill, I would highly recommend considering a 22" Weber Kettle and a Slow N Sear. It's a long lasting combo, highly popular, produces fantastic results that rival setups costing several times more, and also a fun to use setup. Low-and-slow, hot-and-fast, and high temp searing is all possible with this setup, as well as great temp control with minimal tweaking. Here's photos of my boston butt and rib cooks using this setup, and the Slow N Sear.
Last edited by fuzzydaddy; January 21, 2016, 04:53 AM.
AWESOME JOB Everyday , Congrats and welcome. Looking forward to many more cooks from you! That Holland is a great looking rig. Its going to do you well I'm sure.
Last edited by Jon Solberg; January 21, 2016, 09:16 AM.
The Holland is a pretty cool piece of kit. I looked closely at them a long while ago. Essentially they are an outdoor oven, not a traditional "grill", nothing wrong with that but different. They are boolean - either on or off, no temp control. I imagine they have a fairly steep learning curve but they look like they are build to last.
I just looked them up. No prices on their website. usually means, "If you have to ask, you can't afford it." Maybe I'm wrong. They do look cool though.
Welcome to The Pit Everyday . That's a great looking plate of food. Looks like it's paired nicely with a 3 olive martini too. Good luck with the Holland. You'll do great as long as you explore this site.
Thanks for the replies and good wishes. I should reiterate that the holland grill is in Ohio and I've had it many years. It's the easiest grill to cook on. Basically you put it on close the lid and turn it about halfway through the cook. Once the time is up you check with thermometer to make sure it's done. You can also use an in meat and just watch the temp. Unfortunately you cannot smoke anything on it, or at least my tries were failures. It only gets to about 200-225 degrees top heat and the burner is under a stainless plate for no flare ups and not conducive to burning wood.
I'm in AZ now and had a 4 burner Grand Hall stainless NG built in. That is what I'm trying to master now. I should have mentioned that the fish and potatoes were done on Grill Grates. This grill seems well made but has more hole (openings) than the mo smoke pouch I ordered.
Any help or input about gas grilling will be much appreciated.
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