Board 8 > What grilling accessories should I get?

(+) Yeah! (+)

I have a propane grill and I would like to make delicious things on it.

I have a grill basket as well as the typical tools (brush, spatula, tongs, fork), but seeking ways to up my game.

Anyone have any ideas besides a salt block?

Get a smoker

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hockeydude15 posted...

Get a smoker

As in a smoker accessory? I don't have room for a separate thing

Funny, I just bought this

https://www.amazon.com/gp/product/B017613C3C/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

I'll be using it this weekend to help grill a fat tomahawk steak for vday, which will also be the first time I've ever tried grilling a hunk of meat that big. I'm a novice at best, but if this thermometer is accurate, I should be able to prep a decent steak since the risk of overcooking is 90% of the battle.

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A tomahawk! Good luck, man, that's no joke.

I'm also cooking the most expensive meat I've ever purchased outside a restaurant for Valentine's day. Gonna try to make a proper beef wellington.

(I have a meat thermometer)

If tomahawk is hard mode, beef wellington is a blindfolded run. Good luck to YOU.

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Thanks bud. Really don't feel like messing up a $70 chateaubriand

GameStonk posted...

beef wellington.

tag

how much of it are you doing from scratch? Honestly my advice is to make it easier on yourself and just buy high end puff pastry. That is by far the easiest part to fuck up if you're trying to make everything from scratch.

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Aecioo posted...

tag

how much of it are you doing from scratch? Honestly my advice is to make it easier on yourself and just buy high end puff pastry. That is by far the easiest part to fuck up if you're trying to make everything from scratch.

You read my mind. Planned on making everything but the pastry because there's no advantage to doing it myself.

Got any recommendations for mushroom varieties to use for the duxelle btw? No recipes seem to specify.

Cremini and shiitake get the job done. I also love morels but I don't think they're in season in most places and that's something I am adamant that you need fresh

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Thanks! Doesn't seem like they're the star of the show anyway but figured I'd check.

A flat thermometer to see what your grill surface is at, where the warmer spots are etc. worth it especially if youre diving right in to an expensive cut right away

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neonreaper posted...

A flat thermometer to see what your grill surface is at, where the warmer spots are etc. worth it especially if youre diving right in to an expensive cut right away

Yeah this is good. Basically all you need are good thermometers and stuff to keep your grill clean. Everything else about quality is going to come from how you prep the food and cook it.

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Not one King of the Hill joke?

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Laying down atm

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CaptainOfCrush posted...

Laying down atm

Bruhhhhhhhh

Those carrots look sad

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They tasted ok but yeah, they were they weakest link

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The steak looks fucking dope though

It appears new users can't post pictures.

I guess I will just have to write a faulknerian passage about my wellington tomorrow

Do the carrots up with a maple glaze!

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Making a beef wellington SUCKS. Been doing this for 3.5 hours so far lol.

Beef wellington beated.

God damn that was good but never ever doing that again

Biggest challenge?

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Aecioo posted...

Biggest challenge?

Cooking it through without burning the pastry. If I were to do it again, I would probably cut the tenderloin in half first. But it came out wonderfully regardless, just took a lot of checking.

Also I am bad at scoring :(

My favorite bits are the slightly crispy end pieces where the pastry is slightly burnt mmmm

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God it was so good. Will pretty much be eating this three days in a row so leftover suggestions are welcome