When we were raising the kids I was in charge of dinner. I became the king of 1 pot meals because I was terrible at multitasking.
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For me, multitasking makes cooking not fun
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Club Member
- Apr 2016
- 538
- North Caldwell, NJ
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Weber Genesis Silver
Weber Summit E-670
Weber Kettle
Weber Go-Anywhere gas
Weber Kettle 22
Weber Master-Touch 22
Weber Smokey Mountain 22.5
Camp Chef portable stove
Maverick ET-733
FireBoard
2x Thermapen Mk4
2x SnS
2x GrillGrates for 22 Weber kettles
NY Giants season tix.
Multi-tasking and me cooking doesn’t mix. BBQ is relaxing for me (at least it’s supposed to be). If I can’t make sides while the meat is smoking or resting, my wife makes the sides. The meat gets my attention, followed by bourbon/beer, then maybe sides.
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Club Member
- Sep 2016
- 1341
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
One big reason I like doing cold sites (potato salad, deviled eggs, coleslaw, banana pudding, etc.) when I am doing barbecue is because they can just sit in the fridge until we eat. I can make them a day or so ahead of time and not feel rushed if the pork butt or brisket is being a bit stubborn.
But the times I do something like a steak or chicken and I have a couple sides going (and let's be honest, 99% of the time it is frozen tater tots and maybe some corn on the cob) and everything finishes up just at the right time and all the food hits the table hot it can be a great feeling.
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If I have the time to do all the prep I don't mind having two or three pots on the stove and a couple of things in the oven. There is a great satisfaction that comes from multiple dishes all getting done at just the right time. Sadly, I usually hit the kitchen a half hour before dinner time with no idea what's for dinner. I've gotten pretty good at throwing things in a pot, adding seasoning, and ending up with something that although it's not pretty, it is good eating.
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Club Member
- Jan 2016
- 2218
- Chilltown, USA
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Primo Oval XL Ceramic Cooker
Pit Barrel Cooker
2x Mavrick 732
Therma Pen Orange
Favorite Bourbon Blanton's
SF Giants
MCS wish list - Lone Star Grillz off set
I hate feeling stressed and absolutely can’t stand having people hovering in the kitchen when I’m trying to finish up. This site has not only made me a better cook but a less stressed one too. Just the idea of dry brining made me start planning the steps out in advance. My typical meal is a protein a starch and a veg so that’s not complicated but anything 4 dishes or more make me think about timing etc. Now I can bang out Thanksgiving w about 10 dishes no problem.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I think some people are more adept at multitasking and do it as second nature. That's not to say it's not stressful. I clearly remember nursing our newborn baby while simultaneously pulling on a pair of pantyhose in order to be ready in time to head out the door for work. I thought it should qualify as an Olympic event. Now that pantyhose are mostly a thing of the past, that may not resonate with other women and certainly not with the men here, but you get my drift.
Being able to focus is essential for many situations as HawkerXP notes, there is a time for laser-like focus and a time when multitasking is the only way to get the jobs done. In addition multitasking is a great way to stave off boredom as when watching TV and knitting or sorting laundry at the same time. So to my mind (and in my mind) multitasking and focus each have their place. Being adept at both and knowing when to use each is an efficient way to get through the tasks of the day.
Kathryn
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I am a planner and like to think out, usually write down, and try hard to follow a plan when cooking. When cooking for crowds on Holidays or any time there's any extra Company I like to be prepared. If we have Family coming for several days we write down a menu for each day and follow it pretty well but are ready for some changes along the way. For me planning takes a lot of the stress out of cooking. Extra stress takes the fun out of it for me.
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I know if I am having side dished with my Q then I start those first. I know everything can rest and kept warm, but with me, I would rather get those started first and then it gives me more time to keep an eye on my drum and make sure things come out right. Rather mess up a side dish than the meat. I can always pullout some ranch style beans or frozen veggies and put cheese on them if those get messed up, as for the meat, if it's burnt or over cooked, then the entire thing is a loss.
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I try to focus on meals that once you get the mise en place ready, the final assembly takes a small amount of time. It's just organization. Maybe that's why I've gravitated to more traditional Asian meals where it's all in the prep and most everything can be done with a minimal amount of pots and pans.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
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- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
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- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
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- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I struggle with this too. I don't think I could be a chef or short order cook for this reason. I have a 1-track mind, 2 maybe, 3 at best.
I'm eagerly awaiting HouseHomey 's words of wisdom here.
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I find that prep work should be done in stages, over a few days when and time allows. as far as all dishes ending at same time. Prep work Prep work, Prep work. Mise en Place! every thing is staged, timers are going with alarms to tell me where I am at in my day, and if needed, all is put on paper, so I can plan my cook, then cook my plan. Boiling water is the worse. I slide that over the counters, I am going to get a kettle and put a spout on the bottom like home brew kettles, that way I can move amounts of liquid into something that is on a tray on my lap, with a really tight lid, and then move it in batches. Edited to add, I dislike it too, just some meals deserve it. But, love watching a kettle smoke ribs for 6 hours and not need anything from me, other then an occasional rotation to the heat source, and some bourbon, or a good IPA. I could cook ribs every weekLast edited by Richard Chrz; March 20, 2021, 11:48 AM.
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Club Member
- Feb 2018
- 2816
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
I do ok on week nights. Protein, Veg, and starch.
Thanksgiving is my stressful meal to prepare. My wife does desserts I do everything else. I am cooking for days getting things ready. Everything from scratch. Stock, stuffing, two birds, mashed potatoes, green beans, carrots, squash, gravy, and apps.
The timing is what kills me. I want everything to be ready at the same time. Major juggling act for sure.
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So for a timing bit, I struggled with that at first too, still can. So, I just started taking notes of how long things took to cook, even the pace of getting my water boiling in various pans, even research it a bit on serious eats, then, I have an idea of how to schedule it in my plan, yes, even have the water ready on time.
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