What's cooking today? 🔥 Pics are necessary!

[Timmy]

Probably the juiciest one I've ever done, maybe cuz I used a water pan like the old days, thnx to the Pimp grates

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Sourcream potato salad and cucumber/tomato salad

That looks fantastic! I’m glad you like the Pimpmygrill racks! I lovem!

 

[Hogan]

In all seriousness I’ve pondered whether it would be a better idea to my another smallerish one instead of upgrading to a bigger one one day……that way I can do multiple temps at the same time

I'm with CMT on this. Real estate is nice but the option of different temps and woods provides more options.

 

[Parrothead1809]

That looks fantastic! I’m glad you like the Pimpmygrill racks! I lovem!

Yea - I'm a big fan of my Pimp My Grill grates too. I'm looking for an easy/cheap way to keep my exterior shelf clean when I pull out a grate though. Foil is too costly, but would stay put. Maybe some pink Butcher Paper and tape/rubber bands?
-PH

 

[primeone]

Kicking off spring break with a little 5lb brisket.

 

[RayClem]

Kicking off spring break with a little 5lb brisket.

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Nice! Show us what it looks like after it finishes cooking.

 

[RayClem]

Pizza Time

I fired up the Ironwood to cook a pizza. I started with refrigerated pizza dough from Trader Joe's. It only costs $1.69 and is easier than making the dough from scratch.

I spread the dough across the bottom of a 12" carbon steel skillet that had been oiled and floured. We applied a layer of Classico pizza sauce, which I highly recommend. My wife fried up some Italian sausage along with white onion. We spread that on the pizza along with some chopped up red bell pepper. Finally, we topped the pizza with mozerella, parmigian, and asiago cheese. Although cheddar cheese is not normally found on New York or Chicago style pizza, it is common on Detroit style pizza, so I used some of that as well.

I cooked the pizza for about 1/2 hour at 425F (actual cook temp, the controller was set much higher). Next time, I will probably lower the temp to 400F to insure the dough is cooked all the way through before the crust browns.

Here is the result.

 

[Timmy]

Yea - I'm a big fan of my Pimp My Grill grates too. I'm looking for an easy/cheap way to keep my exterior shelf clean when I pull out a grate though. Foil is too costly, but would stay put. Maybe some pink Butcher Paper and tape/rubber bands?
-PH

I went to walmart a bought a couple of the heavy gauge aluminum baking sheets. I use them to catch drippings and as a platter to carry and prep food on.

 

[RayClem]

Yea - I'm a big fan of my Pimp My Grill grates too. I'm looking for an easy/cheap way to keep my exterior shelf clean when I pull out a grate though. Foil is too costly, but would stay put. Maybe some pink Butcher Paper and tape/rubber bands?
-PH

Heavy Duty aluminum foil costa about 10 cents per square foot. Butcher paper is similar in price. Using tape and rubber bands would be a bad idea as it won't stand the heat. Using butcher paper is not cheaper.

I wrap aluminum foil around an inexpensive 13" x 18" baking sheet. It will take about 2 1/2- 3 sq ft of foil to cover the pan, so you are looking at a cost of 25- 30 cents. You might not need to replace the foil with every cook. If you look at my photo in the "Pizza Time" post #1236 above, you will see the amount of drippings from a previous cook of four steaks. I did not feel it was time to replace the foil.

A cost of 25-30 cents is a small price to pay for the time savings you receive by not having to clean the drip tray and grease chute of your grill. There is the initial cost of the baking sheet, but that is a one time cost. The pan should last years.

When doing roasts, I often use more expensive aluminum roasting pans to catch the drippings. However, these are thicker and sturdier and the pans can usually be washed and reused for several cooks as long as the grease is not burned on.

 

[Don C]

I went to walmart a bought a couple of the heavy gauge aluminum baking sheets. I use them to catch drippings and as a platter to carry and prep food on.

Was looking on the Walmart website for heavy gauge aluminum baking sheets & stumbled upon these 18/0 stainless steel ones

Robot or human?

Pros / Cons of usability in a Traeger?

 

[Slimpicker]

Pros / Cons of usability in a Traeger?

As what? a drip pan inside? or just to cook on?
I like to be able to throw my drip pans away when too caked up and full of several cooks. That's why I buy oven liners. Installing something you have to clean after every cook... well, after my cooks, I eat and relax. I don't clean the grill, I have enough dishes and stuff to clean inside.

 

[Don C]

As what? a drip pan inside? or just to cook on?
I like to be able to throw my drip pans away when too caked up and full of several cooks. That's why I buy oven liners. Installing something you have to clean after every cook... well, after my cooks, I eat and relax. I don't clean the grill, I have enough dishes and stuff to clean inside.

Primarily as a drip pan.
My intent was to cover them with aluminum foil which I could periodically throw away.

But, I would also use them to cook on.

Do you have a link to the "oven liners" you use.

 

[Shedd]

Primarily as a drip pan.
My intent was to cover them with aluminum foil which I could periodically throw away.

But, I would also use them to cook on.

Do you have a link to the "oven liners" you use.

I use one like your describing. I believe it’s 13x28, they had them on sale at Costco due the holidays for a good price. I like it because it’s durable and thin. I use the heavy duty foil from Sam’s Club and cover it. I like the fact it’s shallow. I have an aftermarket grill grate that I suspend on bricks I’ve broken in half. The pans works well and allows the smoke plenty of room to circulate around the meats I cook on my 780. Just throw the foil away and put on another layer, ready again. I’ve gotten to where I clean my 780 after every cook as it’s still a little warm. The grates clean up easily and I have everything ready waiting on my next cook.
Tomorrow I’m gonna light up my old XL BGE for a couple of butts I’m going to cook in Turbo (hot and fast) mode. Haven’t used it in over a year so thought I would wake it up.

 

[Timmy]

Was looking on the Walmart website for heavy gauge aluminum baking sheets & stumbled upon these 18/0 stainless steel ones

Robot or human?

Pros / Cons of usability in a Traeger?

I use the aluminum ones on my outside folding shelf to catch any drippings from my slide out pimpmygrill racks.

In my grill I just put foil over my drip tray and change it periodically. Foil is inexpensive and easy to change.

 

[Don C]

In my grill I just put foil over my drip tray and change it periodically. Foil is inexpensive and easy to change.

That is also what I am currently doing.

Was just hoping to be able to simplify the maintenance process even more by catching the drippings earlier.

 

[Don C]

I use one like your describing. I believe it’s 13x28, they had them on sale at Costco due the holidays for a good price. I like it because it’s durable and thin. I use the heavy duty foil from Sam’s Club and cover it. I like the fact it’s shallow. Just throw the foil away and put on another layer, ready again.

Do you find that your cleanup time is reduced any as opposed to just changing out the foil from the Traeger drip tray?