General outdoor cooking thread

[CJF]

Smoked garlic. Awesome. Pick up a few heads of garlic. Next time you do ribs throw the garlic on. Very tasty.

[kccougar]

I saw this on my FB feed today.

http://www.jaggrill.com/



A couple friends liked it. Obviously they don't do much outdoor cooking since I had two immediate thoughts when I saw it:

1. I can't imagine anyone being able to get close enough to sit down when you have coals going hot enough to grill anything over that large of a surface area.

2. I bet sitting around the table shooting the breeze is great fun as you take turns getting smoke in the face. Just like Boy Scouts, I guess.

[TripletDaddy]

That could work for Korean BBQ, i suppose.

im trying to think of a time when I was cooking steaks or burgers and also wanted to simultaneously talk to 7 other people.

[Joe Public]

Grilled potato wedges:

Clean the potatoes, then slice them into wedges. Coat lightly with oil and sprinkle with a spice rub (I've used Spade L pork rub). Grill on the cut sides for 4-5 minutes per side, then finish on the skin side for another 5 minutes or until cooked through. I serve with ketchup.

image.jpg

[TripletDaddy]

Those look awesome! Grill meaning flame no? I want to try those. Would go well with stuffed burgers.

[Joe Public]

Those look awesome! Grill meaning flame no? I want to try those. Would go well with stuffed burgers.

That's right. Grill over direct heat.

[CardiacCoug]

Grilled potato wedges:

Clean the potatoes, then slice them into wedges. Coat lightly with oil and sprinkle with a spice rub (I've used Spade L pork rub). Grill on the cut sides for 4-5 minutes per side, then finish on the skin side for another 5 minutes or until cooked through. I serve with ketchup.

Yeah those look good -- Is that a Big Green Egg? What was the dome temp showing when you did those? Seems like it would be easy to burn the outside without cooking the inside.

[Joe Public]

Yeah those look good -- Is that a Big Green Egg? What was the dome temp showing when you did those? Seems like it would be easy to burn the outside without cooking the inside.

It's a different brand, but it is a kamado like the BGE is. The dome temp was right at 400F degrees. I wouldn't go any hotter than that. I wondered about doneness as well, but they were cooked through. A two-zone set-up would create a safety zone for those who are so inclined.