I know introductions are in order, but am really keen to ask a question.
Been in the KC most of my life so I feel like BBQ is my church. I've grilled for many years, bought Meathead's book, bought the good thermometers, got an account here, now everyone comes over and I don't have any leftovers, etc. Haha!
I feel like it's periphery to this site, but I'm wanting to add appetizers. They're almost always fried. I'm not frying that in the house--I've seen that commercial in Kentucky Fried Movie. [Can/Should I link to that video, lol?]
I think that gas is really the only option. I've got some cast iron skillets and actually bought the FireBoard sous-vide thermo so I can make sure the oil temp is perfect. I'm sure it will work. I think.
Maybe I should ask outside of this introductory forum?? Let me know, please.
I think I want a cheap/cheaper gas grill for this. Not a tailgate one, but just above that. Cost isn't the focus, but effectiveness. I've got all the charcoal and stick grills/smokers that I need for everything else. But...I wonder if maybe there's other things I can do with a gas grill, and things I haven't foreseen? I saw a small 2 burner Char-Broil gas grill at Lowe's, and thought size-wise it was perfect. It would be great for cooking up oil for frying in something cast iron. But in my inexperience I could miss something.
So on that Char-Broil gas grill, the lid for the grill does nothing for me, except maybe block some wind. There's a secondary, elevated wire shelf attached to the lid, don't need it, but maybe there's some awesomeness I don't know about? Should I look at some of the simple LP burners? (The ones that don't fall over and spread Greek fire to the neighbors' yards). I just overflow with data and ideas--I have to defer to the experience of others.
-J
Been in the KC most of my life so I feel like BBQ is my church. I've grilled for many years, bought Meathead's book, bought the good thermometers, got an account here, now everyone comes over and I don't have any leftovers, etc. Haha!
I feel like it's periphery to this site, but I'm wanting to add appetizers. They're almost always fried. I'm not frying that in the house--I've seen that commercial in Kentucky Fried Movie. [Can/Should I link to that video, lol?]
I think that gas is really the only option. I've got some cast iron skillets and actually bought the FireBoard sous-vide thermo so I can make sure the oil temp is perfect. I'm sure it will work. I think.
Maybe I should ask outside of this introductory forum?? Let me know, please.
I think I want a cheap/cheaper gas grill for this. Not a tailgate one, but just above that. Cost isn't the focus, but effectiveness. I've got all the charcoal and stick grills/smokers that I need for everything else. But...I wonder if maybe there's other things I can do with a gas grill, and things I haven't foreseen? I saw a small 2 burner Char-Broil gas grill at Lowe's, and thought size-wise it was perfect. It would be great for cooking up oil for frying in something cast iron. But in my inexperience I could miss something.
So on that Char-Broil gas grill, the lid for the grill does nothing for me, except maybe block some wind. There's a secondary, elevated wire shelf attached to the lid, don't need it, but maybe there's some awesomeness I don't know about? Should I look at some of the simple LP burners? (The ones that don't fall over and spread Greek fire to the neighbors' yards). I just overflow with data and ideas--I have to defer to the experience of others.
-J
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