Text 20253, 93 rader
Skriven 2009-01-30 23:10:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Grill time
======================
 -=> On 01-30-09  06:47,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Grill time <=-

 -> then, Sears no longer stocked that size circular grill, nor did anyone
 -> else we could find.  The grill sat on our old deck for several years
 -> before we finally gave up and tossed it.

 DSac> Abundance of parts is one of the big advantages to the Weber kettle.

We tried to find a Weber part that would fit, but the Sears grill was a
bit bigger than the Webers.

 DSac> I went through a succession of gas grills over the years due to
 DSac> cheaply made burners or regulators rotting out or failing - in

We have had the one Weber propane grill for at least five if not ten
years now.  We had to replace the hose from the grill to the tank after
the first winter -- squirrels chewed through it.  Got a new hose and a
spring like squirrel guard that goes around it.  Then after about five
years decided to replace the grill and the "flavor bars" because they
were getting too rusty and hard to keep clean.  No problem with the
burners and that sort of stuff.


 DSac> most cases, it was actually cheaper to replace the grill than
 DSac> take out the guts and repair them - before I finally chucked gas
 DSac> and went back to the simplicity and IMO better flavor of wood.

Charcoal chunks or briquets?  I seem to recall your touting the
unprocessed chunks, along with others here.

 DSac> (Also, wood is carbon-neutral.)  I found my current big ol' red
 DSac> Webber kettle at an estate sale for $10, cheap because the cooking
 DSac> grille was so scurvy looking.

 DSac> But I found new grilles, for both the coals and the food, at H. Depot
 DSac> for about $30 for the set - voila! Back in business.

For a net outlay of $40, what's not to like:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Open-Faced Tenderloin Sandwich
 Categories: Emeril, Beef, Cheese, Sandwich
      Yield: 4 Sandwiches
 
      2 lb Beef tenderloin
           Olive oil
           Salt
    1/4 c  To 1/3 cup cracked black
           Pepper
      8 sl (1 in) Italian bread (tossed
           In olive oil, salt and
           Pepper and Toasted until
           Slightly golden)
    1/2 c  Creole Mustard
      8 sl (1/4 in - about 1 oz. ea) of
           Desoto cheese
    1/2 sm Vidalia onion, julienned
      1    Roasted red pepper,
           Julienned
      1    Roasted yellow pepper,
           Julienned
 
  Rub the entire tenderloin with olive oil. Season the tenderloin with
  salt. Roll the tenderloin in the cracked black pepper. In a hot saute
  pan, sear the tenderloin for 3 minutes on all sides for medium rare.
  Remove the tenderloin from the pan and allow to rest for 5 minutes
  before slicing. Spread each crouton with Creole Mustard. Slice the
  tenderloin into thin slices. Divide the beef into eighths. Start
  building the sandwich with the beef, cheese, onions, and peppers.
  Place the sandwiches on a platter and garnish with sprigs of fresh
  basil.
  
  Yield: 8 sandwiches
  
  SOURCE: Emeril LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW
  #EMIA50
  
  Format by Dave Drum - 04 December 98
                                         From Uncle Dirty Dave's Kitchen
  From: Dave Drum                       Date: 12-06-98
  Cooking
 
MMMMM


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