Traditionals and Cast Iron Cookware

[RLB0414]

Out son-in-law won this grill at work. As a kid, our daughter worked at a Tastee Freeze with my wife (14 yrs. there!) So grill maint. & procedure is second nature. Jury is out for me. Maybe it’s the size…anyone have experience?
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Very nice. Tough for me to call it a grill since, to me a grill has opening to the flame. Although it mimics fast food establishment style grills.
Better discussion is how does it cook? Burgers are a no brainer but what about steaks and similar?

 

[GmpaJim]

Very nice. Tough for me to call it a grill since, to me a grill has opening to the flame. Although it mimics fast food establishment style grills.
Better discussion is how does it cook? Burgers are a no brainer but what about steaks and similar?

Good point calling it a grill. Questioning my wife, she called it a griddle. She said, think big frying pan. To me that becomes restrictive compared to flame cooking. I haven‘t seen it in action outside of burgers, home fries, eggs etc.
She went on to say, everyone she (we) know with one, likes it.
I suppose, someone not used to cooking over wood could have doubts about that as well.

 

[RLB0414]

Good point calling it a grill. Questioning my wife, she called it a griddle. She said, think big frying pan. To me that becomes restrictive compared to flame cooking. I haven‘t seen it in action outside of burgers, home fries, eggs etc.
She went on to say, everyone she (we) know with one, likes it.
I suppose, someone not used to cooking over wood could have doubts about that as well.

My thought was griddle also. Big griddle, but griddle. Next year might see a new "grill" for me so I am looking at a lot.
Thanks for the infor

 

[Old Hunter]

Buddy of mine has had a Blackstone for several years - he loves cooking a big breakfast for his big family get-togethers on it. I bought my first new grill in 20 years last week, a Wilmington Grill; all stainless steel and indirect heat. I had two of the Phoenix Grills in the past, nice grills and also indirect heat, but not as nicely built as a Wilmington. I have cooked chickens and burgers so far, steak and salmon coming up later this week. I love indirect heat grills, but they are not for everyone's style or preference of cooking. OH

 

[cudgee]

. I almost lit the wood stove, but didn't on principal. It isn't October just yet.

A man after my own heart. I refuse to put the heater on till May, which is our last month of fall.

 

[Wild Willie]

A man after my own heart. I refuse to put the heater on till May, which is our last month of fall.

I quit burning in May on the same principal. Spring has arrived in earnest by that time (at least in my little corner of the north eastern US). Occasionally the great lakes have other plans, but the snow is usually gone by the tail end of April.

 

[JM2]

We just had our first fires of the year here, though we rarely cook on the wood stove, we have in the past. Chilly evenings get cut by a small fire. Nothing smells or feels so good.

 

[Wild Willie]

I broke down and lit the stove last night. Another heavy frost and low of 30. Sitting at home now waiting on word from the shop about the transmission and power take off being replaced in the bucket truck.

 

[RLB0414]

Buddy of mine has had a Blackstone for several years - he loves cooking a big breakfast for his big family get-togethers on it. I bought my first new grill in 20 years last week, a Wilmington Grill; all stainless steel and indirect heat. I had two of the Phoenix Grills in the past, nice grills and also indirect heat, but not as nicely built as a Wilmington. I have cooked chickens and burgers so far, steak and salmon coming up later this week. I love indirect heat grills, but they are not for everyone's style or preference of cooking. OH

Thanks for the information. Does it crisp the skin up similar to a direct heat grill? Interested in how the steaks and fish turn out

 

[Old Hunter]

Does it crisp the skin up similar to a direct heat grill? Interested in how the steaks and fish turn out.

I find the food cooks up just fine. These are photos from my old indirect heat grill (a Phoenix Grill) - standing rib-roast on the top (just on and after taking off). I use a Buck 120 with a stag handle to cut my big roast - adds a bit of class! Below the rib-roast is salmon and spotted sea trout - I grill fish in olive oil on a sheet of tin foil (about 5 minutes per side at 400f. If it were any better I'd go Pro! The knife shown in the fish photo is a Chicago Cutlery - one of two we were gifted at our wedding 45 years ago - one of my favorite kitchen knives. OH
Ps if I can find a grilled chicken photo I will add it, first thing I cooked on my new Wilmington Grill last week. I cook chicken, porkchops, steak, and hamburgers directly on the grill (no tinfoil).

 

[Old Hunter]

Pictures were still on my phone of the chicken; first thing I cooked on my new grill last week. I set the gas at low, gives 390f in the grill, cooked 25 minutes each side, nice and crispy skin. That is the same time and temp I used on my old Phoenix Grill, but I'm cutting back to 20 minutes each side next time on the new grill, chicken was just past moist, okay but too dry for my tastes - this new grill could be a bit hotter (actually it was probably the true temperature - my old grill was 20 years old and the temp gauge was probably off). OH

 

[RLB0414]

Pictures were still on my phone of the chicken; first thing I cooked on my new grill last week. I set the gas at low, gives 390f in the grill, cooked 25 minutes each side, nice and crispy skin. That is the same time and temp I used on my old Phoenix Grill, but I'm cutting back to 20 minutes each side next time on the new grill, chicken was just past moist, okay but too dry for my tastes - this new grill could be a bit hotter (actually it was probably the true temperature - my old grill was 20 years old and the temp gauge was probably off). OH

Thank you for the photos and information. Looks mighty tasty.

 

[RLB0414]

Pictures were still on my phone of the chicken; first thing I cooked on my new grill last week. I set the gas at low, gives 390f in the grill, cooked 25 minutes each side, nice and crispy skin. That is the same time and temp I used on my old Phoenix Grill, but I'm cutting back to 20 minutes each side next time on the new grill, chicken was just past moist, okay but too dry for my tastes - this new grill could be a bit hotter (actually it was probably the true temperature - my old grill was 20 years old and the temp gauge was probably off). OH

Discussing food and did not ask, how did you and your family fare when the hurricane went through?

 

[Old Hunter]

how did you and your family fare when the hurricane went through?

We are fine, thank you for asking. The storm spared the central NC coast, what we got was like a bad nor'easter, nothing at all like the terrible devastation that FL got and heavy damage SC got.

 

[RLB0414]

We are fine, thank you for asking. The storm spared the central NC coast, what we got was like a bad nor'easter, nothing at all like the terrible devastation that FL got and heavy damage SC got.

Glad you all came through without issue

 

[Carboniferous]

These two, in theory, could have been manufactured in the same year. Nickel + cast iron seems like a nice match to pearl + carbon steel. The Wagner is a #9 skillet, the NYKC is a 3204 3 3/8" cattle knife


Only other picture I have of the skillet right now:

 

[Wild Willie]

That's a nice pan.

 

[cudgee]

Thought i might whet your appetite for an upcoming release.

 

[maxjeg]

 

[Wild Willie]

Most cool. Could you tell us more about it?