By Mike Thayer
Some people call it grilling, others call it BBQ (we’ll talk about the difference later), but to borrow a snippet from the United States Postal Service creed, rain or shine, snow or sleet… you can deliver great grilled eats on any given day! It’s true, sunny days are optional. Anytime is grilling season, even if there’s a foot of snow on the ground where you live! Any day is a great day to light the charcoal, fire up the gas grill, load up the smoker, take the lid off the portable Weber, heck, rub two sticks together - it doesn’t matter how - put some meat on the fire!
Don’t forget the tongs…..
By Mike Thayer
Whether you're eating Ramen noodles for budget reasons, because it's convenient, or you just don't have time for or feel like fixing a regular meal, Ramen can be a real go-to quick meal.
But don't just prepare it as directed. Doctor it up!
I didn't feel like fixing a regular meal tonight, so I pulled a chicken flavored Ramen noodle package out of the cupboard. Here's how I doctored it up and I was enjoying a bowl full within 10 minutes.
- One package of Ramen noodles (flavor optional)
- One Tablespoon olive oil
- 1/4 medium onion, rough chopped
- 1/2 carrot, rough chopped
- Leftover grilled pork chop (or whatever meat might be in the fridge that sounds good), rough chopped
- One Tablespoon soy sauce
- One teaspoon Louisiana hot sauce
- One teaspoon garlic powder
- Two cups hot water from tap
Heat up the olive oil in a small sauce pan over medium heat, add the carrots and onion, stir. After about a minute, add the leftover pork chop, stir. Add the water and then the remaining ingredients, stir the pot and let it come to a bowl, then simmer for three - four minutes or until the noodles are to your liking.
This is MUCH better than just regular 'ol Ramen. Plus, you've got a balanced meal to boot, you'll stay fuller, much longer and it took just minutes to prepare.
By Mike Thayer
So I'm cleaning out the cabinets, downsizing some things I don't need or is little to not used and came across a traditional roasting pan for the oven. Used perhaps twice a year (if that) and in need of a small patio or impromptu picnic sized smoker/grill, I decided to turn that traditional roasting pan designed for the oven, into a mini-smoker!
This is great for the bachelor such as yours truly or the couple with no kids. There's no need to buy a brand new smoker when you've got something that's not being used for its intended purpose or a wedding gift collecting dust on hand. Don't sell the roaster at a garage sale, don't take it to the second hand store, convert it into a smoker! It's absolutely perfect when smoking meats and more for one or two people.
Here's what I did, instructions laid out like a recipe:
- Old roasting pan, with roasting rack and preferably, a lid. It can't be a roaster with Teflon coating though, that won't work.
- Drill, drill bits
Most all roasting pans are either oval or rectangle shaped, so drill four holes in the pan using a 3/8 or 5/16 bit, two holes per long side of the pan, about a quarter inch from the bottom. This allows for proper ventilation of the charcoal or wood. Fire needs to breathe. The roasting rack, becomes your smoking rack. If your lid already comes with vents, fantastic, if not, no big deal, drill two sets of two small holes on each end using a 7/32 or 13/64 drill bit. This allows your 'new' smoker to draft, just like the store bought smokers. You are now ready to smoke or grill.
One of the best features of this mini-smoker, is that you don't need much charcoal at all to cook up a great meal. You'll be able to prepare a fine meal with perhaps 20 - 25 briquettes, that's it! Clean up is a breeze as well. A little water to snuff out those coals, put the lid on, and your mini-smoker cools off in no time! After your coals are completely dead, dump them in the trash, rinse the pan, clean the grate and you're all set for the next smoking adventure.
This mini-smoker is perfect for using what's called the 'snake method' of laying out your charcoal. What you're going to do is line the bottom edge of your smoker with charcoal or wood in a semi-oval or not-quite-a-complete-rectangle. Leave a gap, creating a 'head and tail' of a snake. You'll be lighting the 'head' end of the snake and it will burn towards the tail, giving you even heat around the meat throughout the smoking process. To get things rolling, fire up just a small handful of charcoal briquettes and when they are hot, apply to the head of the 'snake.' Don't let those starter briquettes touch the tail. Next, put down your grilling rack on top of the snake. Then place your meat or whatever you're smoking in the center of the rack. Put the lid on and let that new mini-smoker work it's magic. This mini-smoker is great for small roasts, steak for two, pork chops and a couple baked potatoes for two, peach cobbler in a cast iron skillet for two.... Use your imagination.
To use like a grill....
Skewers come in handy here and you'll need a bit more charcoal... Just skewer up your grill fare, shrimp, kabobs, hot dogs, whatever, and lay those skewers over the narrow side of the smoker. Metal skewers work best here, but the long bamboo skewers will work fine too, just remember to soak them in water for about 30 minutes before you load them up with food. Meat on a stick doesn't get any better than this! You can also purchase one of those universal grill grates and just place it on top of the roaster pan for doing something like burgers, just be careful about slippage of the grate. A grill glove comes in handy in that case.
And as I hinted earlier, this is a great set-up for cooking with a small cast iron skillet. Again, using the snake method of laying out your charcoal, a small cast iron skillet works great in cooking up burgers with some great smoky flavor, awesome baked beans and absolutely fantastic desserts! Your little smoker will generate some outstanding deliciousness! Play with it, add wood chips or pellets for more layers of flavor.
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Grilling up some meat on a stick..... Pork loin kabobs and hot dogs