Whatcha Cooking This Weekend???

Beef stew tonight. Made yesterday, let sit overnight in the refrigerator to thicken and have the flavors blend.

 

Looks tasty!

 

Took the extra tenderloin I cooked last night and added to the chili the wife made.... Simmering on a trivet on Miss Esse.. She's keeping us warm as well... 10 degrees out... Kitchen smells good coming in from working outside..

 

I always liked the Esse's

 

Where's mine?

 

She's a good cooking and heating stove...she holds her own for sure... That griddle will knock your socks off with heat over the firebox side... It will scramble 6 eggs in about a minute on the griddle over the firebox ...The heat is there if and when you want it....

 

Love that, but need a good chunk of crusty bread to go with it!

 

I grilled a big piece of Salmon over a low bed of hickory coals in the wood stove over the weekend. It gets a coating of olive oil & Old Bay, goes in a grill basket, stove gloves on, and hunch over the hearth with a cold beer close by. Maybe 8 minutes per side and comes out amazing compared to the usual gas grill. Teriyake flank steak is another killer in the stove...ohh yes. Next time I'll take pictures for y'all

 

Grill basket in the stove hovering over the coals. Whoa, new method of cooking to try. Thanks for that jr.

 

BBQ Chicken thighs, Country style ribs, with roasted red potatoes and roasted Broccoli. I was going to get a finished shot but it got dark and I was hungry

 

It doesn't get much better than BBQ chicken thighs!
Do you spray your chicken?

 

For your oven, would you be able to use a grill basket with a loooong handle? I have a very old popcorn basket for doing popcorn over an open firepit. I always wondered if you could do meat in it as well.

 

Good thing you didn't ask him if he sprayed his thighs! This is (or was) a family oriented site!

Gary

 

I may look for one this year. I will have to use a piece of foil to keep the chiken fat off the bricks. I am trying to keep the bricks very clean so it does not impart bad flavors into breads or pizzas, etc.

For some reason a rotisserie in the oven keeps crossing my mind. I may also forge a set of legs to hold a grilling basket up off the bricks a few inches to prevent burning the underside.

 

mmmm I didn't think of the fat problem on the bricks. Would a drip tray shield too much of the heat from what you are cooking?

 

Foil would be fine, maybe doubled up. Too much shield and the heat will be reduced.