The Grill and BBQ thread

#3,977
#3,977
Meat Madness Submission #3 :) Sake and lemongrass scallop stuffed mushroom caps.
 

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#3,981
#3,981
After years of using a gas grill, I’m thinking of getting a Kamado. I’d rather not spend a bunch of money. Are there any decent ones in the $300 to $400 range?
 
#3,985
#3,985
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#3,989
#3,989
cali_vol said:
Portabelo. The black is actually the mushroom but i can see the confusion...
Click to expand...

Its only confusing because I wasn't thinking. :crazy:

I zoomed in the pic, I was thinking the scallops were the mushrooms and you had actually stuffed those with scallops.

Anyway, great job, I love it!
 
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#3,990
#3,990
cali_vol said:
I'm unaware of any ceramic in that price range but there are some metal. I've seen a couple people here mention them. There's several ceramic in the $800 range. Otherwise maybe Craigslist?


Amazon.com: Char-Griller 56720 Akorn Kamado Charcoal Grill, Blue: Garden & Outdoor
Click to expand...

This was going to be my suggestion, as well. I had one for about 4-5 years and really enjoyed it. It doesn't hold temp quite as well as a ceramic, and it won't last as long, but it's tough to beat for the money.

I was able to smoke, roast turkey and lamb, and T-Rex steaks just fine with it. I did replace the gasket with a high-temp felt one on both the top and bottom after a year or two, and that really helped seal the dome.
 
#3,991
#3,991
kiddiedoc said:
This was going to be my suggestion, as well. I had one for about 4-5 years and really enjoyed it. It doesn't hold temp quite as well as a ceramic, and it won't last as long, but it's tough to beat for the money.

I was able to smoke, roast turkey and lamb, and T-Rex steaks just fine with it. I did replace the gasket with a high-temp felt one on both the top and bottom after a year or two, and that really helped seal the dome.
Click to expand...
If I can get 4 or 5 years out of it then I’ll be content.
 
#3,992
#3,992
davethevol said:
If I can get 4 or 5 years out of it then I’ll be content.
Click to expand...

Easily, just keep it covered/out of the weather. I just recently got rid of mine, but it could have probably been used for another year. Plus, I think they have upgraded some cheaper wooden parts to a more durable composite.
 
#3,993
#3,993
davethevol said:
After years of using a gas grill, I’m thinking of getting a Kamado. I’d rather not spend a bunch of money. Are there any decent ones in the $300 to $400 range?
Click to expand...

Not in that range, but check out the Kong by Grilla Grills. A lot of bang for the buck, and their customer service is second to none.

I was using one of their pellet grills at a KCBS cookoff recently when the fire went out and the igniter stopped working at 10:30 on a Friday night. I sent a desperation email to their Support department and got a phone call 15 minutes later from their Director of Engineering. He got me back online and we ended up taking home some serious hardware that weekend. I'll always be a fan.
 
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#3,995
#3,995
cali_vol said:
Portabelo. The black is actually the mushroom but i can see the confusion...
Click to expand...

Is this a self-creation? If so, would you mind sharing the recipe after the contest? I understand if not.

That's hitting on about three or four of my buttons (scallops, shrooms, lemongrass, sake...)
 
#3,996
#3,996
kiddiedoc said:
Is this a self-creation? If so, would you mind sharing the recipe after the contest? I understand if not.

That's hitting on about three or four of my buttons (scallops, shrooms, lemongrass, sake...)
Click to expand...

It's mine and I've no problem sharing. I've made this several times and the recipe always varies a little based on what I have on hand. However, the principals are the same. Marinate the scallops, grill the scallops, combine ingredients and cook the shrooms.

For the marinade (this, BTW, is unreal for Salmon or even better Tuna). For baby scallops I just put them in fridge about an hour. The others overnight as it works as a cure.

1 cup soy sauce
¼ cup sake
¾ cup packed brown sugar
8 slices peeled fresh ginger
1 tablespoon chopped garlic
2 teaspoons kosher salt

Grill or cook some onion, peppers in a skillet 1/2 stick butter until done. Add the baby scallops, some of the marinade, fresh ginger, chopped lemongrass (or lemon grass paste) and whatever herbs you want prefer. Cook for about 3 minutes.

Hollow out large mushroom caps, bush with olive oil, salt, pepper, and fill with the mixture after straining the liquids. I personally eat low carb...so i don't mix with breadcrumbs or rice. You can do this now if you prefer...I lightly sprinkle breadcrumbs on top.

Soak your planks for at least an hour, add the shrooms and cook until done. About 10-15 minutes then add cheese. I use Parmesan cheese.

Pretty much it. Virtually everything can be substituted (i.e Mexican style with shrimp, tequila, lime, cumin etc).
 
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#3,998
#3,998
I went with steak tonight while watching Tennessee basketball. What about you?
 

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