The Lazy Gourmet

[Unorthodox]

in one ear out the other. 

I have both, and technique would be quite different between them.

Even the lowest setting on gas is too much for dogs without constant attention, and that's where your biggest problem lies

Putting tinfoil on top of the grill would just simulate working on a frying pan, and wont help a ton aside from preventing grease fires/flares. 

What COULD work is to lay your foil over your deflectors, to act as a second deflector.  (I've done this for fish, so the idea is sound)

So, you'd have Grate: --------------------
Tinfoil shiny down:     _______________
Deflectors:                 ^         ^         ^
Burners:                     I          I          I

This evens out the heat distribution, eliminates hot spots, and lowers the overall temp at the grate. 

This is a generally bad setup for steaks or burgers, though, so you'd need to adjust for the dogs.  A good thermometer on your lid will help too.  You might need to puncture some holes in the tinfoil if you don't get up to 300. 

[Buster's Uncle]

...I will try some things as I come across dog practice opportunities in the future.

I did, in fact, throw 'em on and close the lid yesterday - at Thanksgiving, I fussed, and they took too long and burned a bit too much anyway.  -And it was cold and nobody kept me company.

Ground beef, I've found, makes plenty of grease if you've got a good sense of the timing -I throw it on frozen and give the patties ten minutes to cook good on one side with the lid closed so they'll stay intact- and I dunno; when there's room, I think I'll try the ribs rack for the dogs.  The extra few inches elevation might do the trick.  There wasn't room yesterday.

[Unorthodox]

Got a hankerin for some homemade Kung pao tonight.

[Oerdin]

Beef bourguignon is my go to comfort food mostly because it tastes good and is easy to make.  Once the prep work is done it is mostly just simmering and letting the flavors marry.

[Unorthodox]

Beef bourguignon is my go to comfort food mostly because it tastes good and is easy to make.  Once the prep work is done it is mostly just simmering and letting the flavors marry.

Hm.  Red meat, but looks like one I could stomach.  In general, I need to learn French cooking.  You have a particular recipe you follow?

[Buster's Uncle]

Briefly, how do you make it?

(PLEASE get an avatar or ask me for something...)

[Unorthodox]

Had a particularly successful experiment go off last night.

I dubbed it Kung Pao Enchilada Curry as a laugh, because it had a mix of methods. 

We had a fridge full of leftovers for the weekend.  (hEt works this weekend, so I have all meals made ahead of time both for her 'lunch' and our dinner), so didn't want the leftovers we normally would have when making Curry.  THE PLAN for MONDAY was an off the shelf Indian simmer sauce.  When I got home, though, I discovered our sauces had all expired, so I figured what the hell, I'll make my own simmer sauce. 

Using the lessons I'd learned from making homemade enchilada sauce, I used the same method but with Indian spices to make a thick and rich tomato based sauce. 

Well, then the sister in law ruined dinner Monday, so I set that sauce aside till yesterday.  (this sitting probably helped)

As the sauce was reheating, I cooked the chicken as I do when making Kung Pao: sautee in chili oil and copious amounts of garlic. 

Diced that and added it to the sauce for a curry-ish dish the family loved.  Much quicker than making proper curry. 

[Buster's Uncle]

That reminds me...

Orange sauce for your stir fry?  Frozen orange juice - a few spoonfuls melted on the hot food.  It's that simple, assuming you were adding soy sauce anyway.  Delicious.

[Oerdin]

Beef bourguignon is my go to comfort food mostly because it tastes good and is easy to make.  Once the prep work is done it is mostly just simmering and letting the flavors marry.

Hm.  Red meat, but looks like one I could stomach.  In general, I need to learn French cooking.  You have a particular recipe you follow?

It is basically just a beef stew so there are dozens of recipes but they are all the same minus a few minor changes.  This one looks good or if you are feeling ambitious go with the classic Julia Childs recipe your granny probably used to make in the 1950's.

http://www.epicurious.com/recipes/food/views/boeuf-bourguignon-104754

[Oerdin]

Briefly, how do you make it?

(PLEASE get an avatar or ask me for something...)

I will have to dig up my old panda Avatar.

[Buster's Uncle]

I think I talked about how I make beef stew in this thread - I was doing all the cooking for a few months recently when Mom racked up her right shoulder - and my wimminz were loving my beef stew - and so was I.

Funny as it is with you being a drone until your next post and having one like a tiny avatar, I'll hook you up and you can change it at will.  Your sig link meets with official encouragement.    -During the run-up to BE, I encouraged Nik and Lori to link their respective BEs; you might want might want to specifically siglink your 6, you being the person working hardest at the folder so far (good on ya for that).  -It's part of living the mutual support I believe in; we're all in this together, ultimately.

[Buster's Uncle]

Done.  I do wish you would wear about anything else, that grudge being so ancient it has moss growing on its moss, and here being a bunch that swore off perversions with a certain Chinese animal...

-When I saw you in this thread yesterday, I was all "Oh, right; he's a big foodie.  Should have thought of that".

[Buster's Uncle]

I've gotten drafted grilling BBQ ribs for supper and will have to get on that shortly.  Still waking up from the nap 45 minutes later - sometimes you're super sleepy and able to go right to sleep and it's still low-quality and you wake up tired, if not sleepy anymore.  So not eager for this, but not something I need to be real sharp for.  Looks like it's trying to work up a thunderstorm out side, but unlikely to be a problem except for Mom getting tense.  I can just move onto the carport anytime.

[Oerdin]

If you are going to do ribs then you need to get a smoker,  dude.

[Buster's Uncle]

"Country" ribs - they're actually some sort of back cut, not actual ribs - there's bits of either shoulder blade or pelvis when there's any bone, the former, I think.

I've been working on my technique for about a year, if you want to read the whole thread -my BBQ sauce recipe tops page two and it's genuinely good- and you did just try to tell a North Carolinian how to barbeque...