Whats cooking 8/2/10?

Looking like meatloaf, mashed potatoes & gravy, mac-n-cheese, and biscuits. Maybe some peas.
 
I made meatloaf too :lol:. I made it on the grill along with mashed potatoes and broccoli. I tried to smoke it but me and wood chips don't seem to get along very well.

I'm probably the only person in the world who can't seem to figure this smoking thing out :blush:. I've tried soaking the chips and I've also tried using them dry. I wrap them in foil and poke a couple of holes in the pack. I've tried making a long narrow packet with 6-1/2" slits and I've tried making a small ball with 3 or 4 slits poked in it. I've tried putting them on the grates and also in between two of the burner covers and can't seem to get more than a trickle of smoke. :unsure: I'm afraid I wouldn't make a very good pyromaniac.

Anyway, here's dinner...
 

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I have a tried the smoke chips in the cup - just pull off the top sticker and place in the coals. They work really well.

Charcoal Companion Smoke in a Cup Set, Hickory, Mesquite, Apple

[ame]http://www.amazon.com/Charcoal-Companion-Smoke-Hickory-Mesquite/dp/B002WJIQMG[/ame]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I haven't tried the smoker bag yet. But I am very interested in tryin g it in the oven.

Camerons Professional Cookware Smoker Bag for oven, grill or campfire use. Use with fish, poultry, beef, pork, vegetables and game meat. The wood chip flavoring is already inside, sealed between the bottom two layers of foil, and held in place by natural wood syrups, so preparation of your meal is a snap. The fish, poultry, meat, tofu or vegetables can be placed in the bag with seasonings to your taste – no fats, oils or salt need to be added. Place on the medium high barbeque grill or on the bottom rack of your 500 degree oven for the times given. The bag will balloon while cooking. Remove and cut the top open with a sharp knife for your moist and tasty smoked meal. Serve food from the foil bag, and then toss away the bag. NO CLEAN UP AT ALL! Contents: one bag.

http://www.chefcentral.com/Alderwood-Smoking-Bag-P9740C651.aspx
 
Mama said:
I made meatloaf too :lol:. I made it on the grill along with mashed potatoes and broccoli. I tried to smoke it but me and wood chips don't seem to get along very well.

I'm probably the only person in the world who can't seem to figure this smoking thing out :blush:. I've tried soaking the chips and I've also tried using them dry. I wrap them in foil and poke a couple of holes in the pack. I've tried making a long narrow packet with 6-1/2" slits and I've tried making a small ball with 3 or 4 slits poked in it. I've tried putting them on the grates and also in between two of the burner covers and can't seem to get more than a trickle of smoke. :unsure: I'm afraid I wouldn't make a very good pyromaniac.

Anyway, here's dinner...
Click to expand...

That plate looks AWESOME!! Yummy!!
 
Smoke or no smoke, that looks delicious, Mama.

I'm going to do my pinoy pork on the grill tonight. Lol--me and the grill over direct heat don't often get along. I tend to over-char :blush:. I'm going to try to do better tonight.
 
That meatloaf looks wonderful! Here's what we had tonight:

Roasted chicken, spicy new potatoes and fresh silver queen corn:

Roasted Chicken.jpg

Roasted Chicken (5).jpg

Spicy New Potatoes (2).jpg
 
Thanks Peeps, Cooksie and mhend!

It's a gas grill Peeps so I can't put anything on the coals. I'm determined to figure this smoking thing out so I'll just keep on trying til I figure it out.

Nice looking dinner mhend!
 
Hey Mama, that looks amazing! Well done as always!

To get smoke on your gas grill, it’s easiest to put the smoke box or smoke pack directly on the burner if possible. If not, then you can set the aluminum wrapped pack on the grate directly above the burner, and turn the burner on high and close the lid. Wait 15 or so minutes with it running on high.

The pack should have 1 - 2 small 1/4 inch holes in it. Leave it on the grill, on high, by itself. Once it starts to smoke, you can drop the heat down to lower cooking temps and the pack will continue to smoke. Put your meat on the opposite side so that you use indire4ct heat, and you’re going.

The big thing is, these packs (aluminum foil or a smoker box) take about 15-20 minutes to start smoking. Once they begin, they will go on and on with lower heat. So you need to put the pack on the grill, by itself on high heat to get the wood started to smoldering.
 
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Running late here, so far, I've gotten the biscutis done.

Yes, that's right. Me, the flour challenged, made biscuits!! :clap:
 

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Bacon lettuce and tomato sandwiches with some Walla Walla onions to add YUMMY to the already YUMMY enough! :) :) :)
 
that meatloaf, so similar to my Dad's! a dinner of that, my Mom's taters, tomato sauce for a gravy, french-cut grn. bns. & i'd be a thankful gal!
 
Pan fried pork chop, pork gravy made in the pan with drippings, sweet potato (with butter, Splenda brown sugar, sugar free maple syrup and ground cinnamon) and French style green beans (sautéed in butter with toasted slivered almonds, onions, sliced mushrooms, dried porcini mushroom powder, sea salt and ground pepper).

pork_chop_sweet_potato_beans_080210_P1060094.JPG
 
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Keltin said:
Hey Mama, that looks amazing! Well done as always!

To get smoke on your gas grill, it’s easiest to put the smoke box or smoke pack directly on the burner if possible. If not, then you can set the aluminum wrapped pack on the grate directly above the burner, and turn the burner on high and close the lid. Wait 15 or so minutes with it running on high.

The pack should have 1 - 2 small 1/4 inch holes in it. Leave it on the grill, on high, by itself. Once it starts to smoke, you can drop the heat down to lower cooking temps and the pack will continue to smoke. Put your meat on the opposite side so that you use indire4ct heat, and you’re going.

The big thing is, these packs (aluminum foil or a smoker box) take about 15-20 minutes to start smoking. Once they begin, they will go on and on with lower heat. So you need to put the pack on the grill, by itself on high heat to get the wood started to smoldering.
Click to expand...

Thanks Keltin! I'll try that next. Sounds like maybe I was making too many holes in the pack.

Keltin said:
Running late here, so far, I've gotten the biscutis done.

Yes, that's right. Me, the flour challenged, made biscuits!! :clap:
Click to expand...

Very nice looking biscuits Keltin!

luvs said:
that meatloaf, so similar to my Dad's! a dinner of that, my Mom's taters, tomato sauce for a gravy, french-cut grn. bns. & i'd be a thankful gal!
Click to expand...

Thanks Luvs! I ground up a chuck roast for it.
 
Sounds like it was a meatloaf sort of night. Mine was cheese stuffed bacon wrapped and cooked on the Weber by indirect heat. Pic sucks but it was really good. Grilled some corn on the cob with butter infused with sage, thyme, oregano and garlic. unfortunately the corn itself was sub par (that's what you get 5 for a buck I guess but all they had). Loaf came great and stayed together nicely. Used chuck and stuffed with american cheese wrapped with thick cut hickory bacon. Overall a success but I should have used more cheese.. I way afraid it would be a gusher but the cheese mostly disappeared into the loaf. I formed the loaf overlapped the bacon and wrapped it. Grilled with a piece of foil on the bottom to keep it from falling through.

picture.php


I did set a few corn cobs on fire... wish I had that pic it was quite dramatic waving around flaming corn in my tongs.
 
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