Songbird76
Well-Known Member
Well, I do put some veggies in cake and stuff, but since it's also got sugar and flour in it, it's still not particularly healthy.
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working out for Disney
- Thread starter Figgy1
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epcotisbest
Well-Known Member
Wow, very busy schedule. Good luck.
Yes I'm now having a shot of spices in the morning. I down it like a shot but it's good for you as opposed to scotch
I'm sure you'll get your steps in with all that running around! Please take some time to breathe, even if it's only 3 minutes to listen to a favorite song with your eyes closed.
epcotisbest
Well-Known Member
You continue to amaze me.Yes I'm now having a shot of spices in the morning. I down it like a shot but it's good for you as opposed to scotch
epcotisbest
Well-Known Member
Got tired of turkey salad and we made leftover turkey chili Sunday. Had plenty of leftovers to use and this is the last of it.
Just sorta tossed stuff in the crockpot and let it go for about four hours on high and it turned out great.
This is a made up recipe and it worked fine. Your mileage may vary. Came home and had some for lunch today.
six cups shredded leftover turkey, both white and dark meat
one large can crushed tomatoes
one can diced tomatoes and chilis
one can chili beans (yes, our chili has beans)
one cup chicken stock
two tablespoons minced garlic
one diced onion
one diced green bell pepper
one quarter cup diced jalapeno peppers
several dashes hot sauce
four teaspoons chili powder
paprika, cumin and black pepper to taste
Served with a dollop of sour cream and some corn bread...good stuff.
Just sorta tossed stuff in the crockpot and let it go for about four hours on high and it turned out great.
This is a made up recipe and it worked fine. Your mileage may vary. Came home and had some for lunch today.
six cups shredded leftover turkey, both white and dark meat
one large can crushed tomatoes
one can diced tomatoes and chilis
one can chili beans (yes, our chili has beans)
one cup chicken stock
two tablespoons minced garlic
one diced onion
one diced green bell pepper
one quarter cup diced jalapeno peppers
several dashes hot sauce
four teaspoons chili powder
paprika, cumin and black pepper to taste
Served with a dollop of sour cream and some corn bread...good stuff.
MinnieM123
Premium Member
@epcotisbest , if you don't mind my asking a cooking question, I was intrigued by how you cooked your Thanksgiving turkey on the grill. My question is, did you put the cover on your Weber (looked like a Weber) grill while the turkey was cooking?
I only grill in the summer and I don't know much about grilling. But I do have a regular Weber charcoal grill and once I tried cooking chicken on it, and I put the cover on. Somehow, the cover actually put out the heat from the coals and the chicken didn't cook. I've never had a problem cooking chicken with the cover off, but I'm not sure why keeping the cover on, interfered with the cooking. So I'm just trying to figure out how you managed to completely cook through your turkey via the grill method.
I only grill in the summer and I don't know much about grilling. But I do have a regular Weber charcoal grill and once I tried cooking chicken on it, and I put the cover on. Somehow, the cover actually put out the heat from the coals and the chicken didn't cook. I've never had a problem cooking chicken with the cover off, but I'm not sure why keeping the cover on, interfered with the cooking. So I'm just trying to figure out how you managed to completely cook through your turkey via the grill method.
epcotisbest
Well-Known Member
I like talking about cooking, because better cooking, food prep and better eating have helped with the weight loss as much as, if not more than the exercise.
My grill is a Big Green Egg ceramic kamado cooker and it is one of the best things I have ever bought. It is made of a thick ceramic material that holds in heat and moisture and it grills, smokes and bakes.
It uses a natural lump charcoal, never regular charcoal briquettes and never ever lighter fluid. The way the ceramic absorbs heat, you get an even cook as the top dome reflects heat back down into the grill so things cook evenly on both sides. It has an indirect heat setup so when you are cooking indirect, the item being cooked does not get burned on the bottom. Removing the indirect setup, you can grill directly over the flames, but always with the top closed.
I have a remote thermometer with probes that monitor both the grill temp and internal temp of the meat and always cook to internal temp of the meat, not time. If you take poultry off the grill at the correct internal temperature, it comes out moist and tender, not too dry and over cooked.
With a ceramic grill, it is all about airflow. The more open the top and bottom vents are, the more air that gets to the charcoal and the more heat it creates. Less airflow, lower temps.
The BGE makes grilling and smoking so easy. You can cook low and slow for pulled pork that comes out better than anything you have every tried. I cooked a Boston butt for 13 hours at around 250 degrees not long ago and it was incredible, pulled easily and was very moist and tender. I set it, adjusted the vents a couple of times when the temp started climbing, never once opened the top, and still had some lump charcoal left when finished. Lump charcoal leaves very little ash and what is leftover can be reused on the next cook. We rarely go out for BBQ any more because mine, especially ribs, are so good. That sounds like boasting, but it is just the truth.
The turkey was cooked indirect at 350 degrees until the breast hit 170 degrees internal temp. It took a little less than two hours. I added some apple wood chips to the lump for some extra smoke, but poultry does not need a lot of smoke.
So, probably more than you wanted know, but a kamado grill is completely different from a Weber, except they are both round.
Hope you did not find this too boring. I love grilling and cooking on the BGE.
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epcotisbest
Well-Known Member
Here is more info if you are interested.
http://www.biggreenegg.com/eggs/cooking-techniques/
http://www.biggreenegg.com/support/how-the-egg-works/
http://www.biggreenegg.com/eggs/cooking-techniques/
http://www.biggreenegg.com/support/how-the-egg-works/
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MinnieM123
Premium Member
Thank you for all your details!! I think what I did wrong was completely close the top of the Weber grill. It sounds like what you've done is leave open a few vents, and that way it doesn't completely cut off the air flow. I'll have to try that next summer.
The Kamado grill sounds like a very professional chef's model. I'm very happy for you that you've found such a wonderful grill for your cooking needs--I'll bet the neighbors on your block try to find any excuse to come over to your yard, when you start serving up the delicious grilled food!! (I would!!
)
MinnieM123
Premium Member
Now that I've seen the diagram of the "egg" it makes sense with their venting system. It's really a brilliant concept in cooking. The link with the cooking tips was also very helpful. Thank you again.
epcotisbest
Well-Known Member
You are welcome. As you can tell, I am a bit passionate about grilling. I truly believe it has helped me become more healthy while giving me a hobby that helps my wife and I both eat better. Grilled veggies are very good too.Thank you for all your details!! I think what I did wrong was completely close the top of the Weber grill. It sounds like what you've done is leave open a few vents, and that way it doesn't completely cut off the air flow. I'll have to try that next summer.
The Kamado grill sounds like a very professional chef's model. I'm very happy for you that you've found such a wonderful grill for your cooking needs--I'll bet the neighbors on your block try to find any excuse to come over to your yard, when you start serving up the delicious grilled food!! (I would!!
Yes, if you had the top vents closed you restricted airflow. Try again when you get a chance. And you can cook some very good meals on a Weber, I used to have one.
epcotisbest
Well-Known Member
Hope I did not bore you too much. Just be glad you did not ask about cars or motorcycles. That reply would have gotten even longer.
MinnieM123
Premium Member
Ha! No you did not bore me at all; I really appreciated your helpful grilling tips. My final question here is why don't you use charcoal? I use the charcoal that already has the lighter fluid in it, because I'm afraid of lighter fluid. It heats up very quickly; I usually can cook within 15 minutes or so.
Glad to hear that your cooking hobby has had a duel effect on both yours and your wife's weight control. Good for you. I think your only competition for chef of the year comes from @figmentfan423 , who's always cooking up masterpieces in her kitchen.
epcotisbest
Well-Known Member
Oh no, I can't compete with Figgy...she can even cook tofu...I would never try that.Ha! No you did not bore me at all; I really appreciated your helpful grilling tips. My final question here is why don't you use charcoal? I use the charcoal that already has the lighter fluid in it, because I'm afraid of lighter fluid. It heats up very quickly; I usually can cook within 15 minutes or so.
Glad to hear that your cooking hobby has had a duel effect on both yours and your wife's weight control. Good for you. I think your only competition for chef of the year comes from @figmentfan423 , who's always cooking up masterpieces in her kitchen.
You don't use charcoal briquettes in a ceramic grill because they don't burn as efficiently as lump charcoal and because they have lots of fillers and binders, they create a lot of ash. Also you never ever use lighter fluid or match light with lighter fluid already in it is because ceramic is porous and will absorb the odor of the lighter fluid and it will then ruin the grill. Give the match light a smell some time.
Lump charcoal has no smell. It is simple hardwood charcoal, no binders or fillers, just hardwood charcoal. You light it with a parafin or sawdust based starter cube or with an electric lighter. Some people even use a paper towel soaked with cooking oil, none of which have any chemical odor. So, no regular charcoal and no lighter fluid.
I have read on some BBQ forums where people have ruined their ceramic grill by pouring lighter fluid in to start a fire. You never really get rid of the odor or taste after that. Too bad.
Here is a meatloaf cooked indirect in a roasting rack over a drip pan. Meatloaf on the egg is the best meatloaf ever and it never came anywhere near lighter fluid. The wire is for the temperature probe. Cooked the meatloaf to an internal temp of 160 degrees. Perfect.
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@epcotisbest you did inspire me the other day! I had what started out as 2 pounds of dried black beans in my fridge all nice and cooked so I turned then into chili with mushrooms in place of your turkey. I love that you can cook for 2 as I always seem to be cooking for 20 or 5 or 6 teen boys. LOL
Good morning! just a little kickboxing Jillian Michael's style this am. I'm hoping things dry out so I can do some walking outside later. I may need 10 layers to get out but as long as it's dry I'm walking. i hate the cold but I hate sitting inside more
i hate the cold but I hate sitting inside more
Songbird76
Well-Known Member
I was all worried about not getting exercise in this week, but I'm pretty sure I got my steps in today. I'm exhausted. I didn't get to sit down until about 5:00 tonight and then only for an hour, and my day started at 6:30, singing happy birthday to my now 8 year old son. Not ready for him to be 8!!
I feel you pain my baby is 13!