DerHusker
Babbling Farker
I’ve been in a non-grilling funk but I now have a new Grillfriend who is slowly helping me get my grilling groove back on. To that end I’ve recently taken Jr. out for a couple of get to know you spins. Last week I just did a burn so I could judge the temperature swings / vent settings and season the grill grate. A few pics:
Added only a few handfuls of lump. (I burned this until it was gone)
I wiped down my grill grate with a light coating of grapeseed oil and lit Jr. up.
Took him slowly up to 425 noting vent settings as I went and around 350 I sprayed on some more grapeseed oil. Here’s the grill grate with a decent seasoning on it now.
Yesterday I did my first cook on him. Lit up a little larger load of lump this time.
Once he was up to 275 I added some Kirkland all beef hotdogs.
While they were cooking I got out the other ingredients. Among them was this Organic Saurerkraut I had sampled at Costco. (Good stuff)
Hotdogs are done so I toasted the buns and brought everything in.
Plated up a couple of Chicago dogs along with one with the saurerkraut and a Stone IPA.
This was excellent! :thumb:
Added only a few handfuls of lump. (I burned this until it was gone)
I wiped down my grill grate with a light coating of grapeseed oil and lit Jr. up.
Took him slowly up to 425 noting vent settings as I went and around 350 I sprayed on some more grapeseed oil. Here’s the grill grate with a decent seasoning on it now.
Yesterday I did my first cook on him. Lit up a little larger load of lump this time.
Once he was up to 275 I added some Kirkland all beef hotdogs.
While they were cooking I got out the other ingredients. Among them was this Organic Saurerkraut I had sampled at Costco. (Good stuff)
Hotdogs are done so I toasted the buns and brought everything in.
Plated up a couple of Chicago dogs along with one with the saurerkraut and a Stone IPA.
This was excellent! :thumb:
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