pyromill Posted May 19, 2012 Share Posted May 19, 2012 What's for dinner tomorrow? I bet everyone thinks something else was going to be said here .Speaking on dinner though it is the coffee shop.. no lights we harmed but...Try this folks brown up a pound of ground with about half a chopped onion to that when done add a can of cream of mushroom or celery soup with a half can of water let cook down. At the same time make some tater tots up as per directions. when the tots are done spray a baking pan with anti stick spray toss the burger mix into the pan and top it off with the tater tots and some cheddar and mozzarella cheese. I also suggest about a 1/8th tsp of liquid smoke to the beef mix.Bet no one expected to see a post with a subject like that... but done to try and make it a little more interesting around here. Link to comment Share on other sites More sharing options...
scubado Posted May 19, 2012 Share Posted May 19, 2012 For Mother's Day, I cooked a turkey on the grill. Scrambled eggs on the grill is mighty tasty as well. You guys getting hungry yet? I could suggest more... Link to comment Share on other sites More sharing options...
pyromill Posted May 19, 2012 Author Share Posted May 19, 2012 The Scrambled eggs on the grill....that was in a pan? or is there some new trick you are holding onto? Link to comment Share on other sites More sharing options...
pyromill Posted May 19, 2012 Author Share Posted May 19, 2012 Just realized I never gave instructions on the last bit.. bake the mix at about 350 for about till its done.. roughly twenty minutes or so. I don't wright cookbooks so nothing is precise. I went on when the cheese started to brown that it was done.just in case anyone actually try's it... if not well.. your loss Link to comment Share on other sites More sharing options...
scubado Posted May 19, 2012 Share Posted May 19, 2012 pyromill wrote:The Scrambled eggs on the grill....that was in a pan? or is there some new trick you are holding onto?Yes, aluminum foil pan. Especially tasty if you use Hickory chips for smoke flavor. Link to comment Share on other sites More sharing options...
pyromill Posted May 19, 2012 Author Share Posted May 19, 2012 I'm going to have to try that I use apple, oak, maple, hickory and mesquite all the time when grilling, never go without one of them for flavors added to what's being cooked up. What sort of a taste do the eggs take on? I'll guess a lot like you're camping and cooking over an open fire taste? Link to comment Share on other sites More sharing options...
scubado Posted May 20, 2012 Share Posted May 20, 2012 You guessed it. I'm surprised nobody else has chimed in yet. Link to comment Share on other sites More sharing options...
rescue_653 Posted May 20, 2012 Share Posted May 20, 2012 scubado wrote:You guessed it. I'm surprised nobody else has chimed in yet.One of the best turkeys I have ever had we cooked on a charcoal grill while camping in Myrtle Beach........ Link to comment Share on other sites More sharing options...
travis p Posted May 20, 2012 Share Posted May 20, 2012 when camping we have sausage on a wire like roasting marshmallowsi know its redneck but its camping Link to comment Share on other sites More sharing options...
pyromill Posted May 20, 2012 Author Share Posted May 20, 2012 Is this you cooking hotdogs instead? I have to ask. I have cooked beercan chicken and smoked a few chickens on the smoker. But a turkey on the grill... what temp do you keep the grill at? Indirect heat I will presume is used ... just seems a mighty large item for a grill without quite a bit of attention. The biggest question how long does it take to cook roughly? I know size varies time, just looking for a ballpark figure. Link to comment Share on other sites More sharing options...
TGabriel Posted May 21, 2012 Share Posted May 21, 2012 Just look at the avatar, prime rib done on the grill.Thomas Link to comment Share on other sites More sharing options...
snafufireman Posted May 21, 2012 Share Posted May 21, 2012 My mom makes that all the time, minus the liquid smoke and only uses cheddar cheese. That was one of my favorite things as a kid. But then again, it still is. Link to comment Share on other sites More sharing options...
scubado Posted May 21, 2012 Share Posted May 21, 2012 pyromill wrote:Is this you cooking hotdogs instead? I have to ask. I have cooked beercan chicken and smoked a few chickens on the smoker. But a turkey on the grill... what temp do you keep the grill at? Indirect heat I will presume is used ... just seems a mighty large item for a grill without quite a bit of attention. The biggest question how long does it take to cook roughly? I know size varies time, just looking for a ballpark figure.I think the 22lb bird was on the grill about 4 hrs. Could've taken it off a little sooner, but we like crispy skin. We eat the skin before carving the bird. Soaking your smoking chips will help keep the bird from getting dry, similar to beer can chicken. The bird sits on a V rack inside a large aluminum roast pan above the coals. Start off hot, let the coals die down a little before adding additional hot coals to the fire. Occassionally add more smoking chips.Note to self: next time, use a Pyrex baster. The plastic ones melt! Link to comment Share on other sites More sharing options...
scubado Posted May 21, 2012 Share Posted May 21, 2012 TGabriel wrote:Just look at the avatar, prime rib done on the grill.ThomasI've been wondering what that was! Link to comment Share on other sites More sharing options...
pyromill Posted May 21, 2012 Author Share Posted May 21, 2012 scubado wrote: pyromill wrote:Is this you cooking hotdogs instead? I have to ask. I have cooked beercan chicken and smoked a few chickens on the smoker. But a turkey on the grill... what temp do you keep the grill at? Indirect heat I will presume is used ... just seems a mighty large item for a grill without quite a bit of attention. The biggest question how long does it take to cook roughly? I know size varies time, just looking for a ballpark figure.I think the 22lb bird was on the grill about 4 hrs. Could've taken it off a little sooner, but we like crispy skin. We eat the skin before carving the bird. Soaking your smoking chips will help keep the bird from getting dry, similar to beer can chicken. The bird sits on a V rack inside a large aluminum roast pan above the coals. Start off hot, let the coals die down a little before adding additional hot coals to the fire. Occassionally add more smoking chips.Note to self: next time, use a Pyrex baster. The plastic ones melt!Thank you Going to have to try that one for sure! good thing I have a grill with a side firebox for charcoal.snafufireman I HIGHLY suggest making it adding some liquid smoke, I've had them before without it and wow it's simply lacking anywhere near the flavor. If not salting the tots before I'd also suggest a little soy sauce Link to comment Share on other sites More sharing options...
cenote Posted May 21, 2012 Share Posted May 21, 2012 pyromill wrote: The biggest question how long does it take to cook roughly? I know size varies time, just looking for a ballpark figure.Smoke @170 for 3 hrsCook @ 225 for about 4-6 hrs:D:D Been There, Done That, Melts in your mouth Link to comment Share on other sites More sharing options...
pyromill Posted May 22, 2012 Author Share Posted May 22, 2012 cenote.. Were you using a smoker or a grill? I ask as the smoker is alot easier to control vs the char,gas,smoker Link to comment Share on other sites More sharing options...
scubado Posted June 16, 2012 Share Posted June 16, 2012 Sipping Captain's Black with Sprite and grilling another turkey today, doesn't get much better than this! Link to comment Share on other sites More sharing options...
shfr26 Posted June 16, 2012 Share Posted June 16, 2012 scubado wrote: Sipping Captain's Black with Sprite and grilling another turkey today, doesn't get much better than this! Sorry sir, it does. Having an adult beverage, watching my son cook supper for me. Link to comment Share on other sites More sharing options...
scubado Posted June 16, 2012 Share Posted June 16, 2012 You got me on that one! Link to comment Share on other sites More sharing options...
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