The Crane Pool Forum

Johnny Lunchbucket wrote: ↑Sat Jul 16, 2022 5:46 pm We went from the smallish Weber kettle to the big one (I think 18" to 22" surface) and discovered it made a huge difference, and also, we hardly ever use the smoker anymore (only once this year so far). Big enough to cook 2 things at once, create 2 zones easily, or take a big piece of meat. That's what she said. Also, the ash clean up is a million times easier. It's a totally better experience.

Johnny Lunchbucket wrote: ↑Sat Jul 16, 2022 5:46 pm We went from the smallish Weber kettle to the big one (I think 18" to 22" surface) and discovered it made a huge difference, and also, we hardly ever use the smoker anymore (only once this year so far). Big enough to cook 2 things at once, create 2 zones easily, or take a big piece of meat. That's what she said. Also, the ash clean up is a million times easier. It's a totally better experience.

Best thing I've grilled this year--a total revelation--Greek Haloumi cheese as part of marinated veggie skewers. Haloumi in addition to being good cheese, sorta like a slightly harder mozzarella, absorbs flavor and can withstand a hot grill, getting seared but not like getting runny or sticky. A customer in the Greek supermarket where I bought it, saw me looking at the selection of brands and sizes and goes "I am from the Island! This is the best brand!" I forget the name of the brand. But he then put 10 or 12 good-sized chunks into his basket, and said, "You get the slice lamb! They have it right there!" pointing the deli counter. "You put a slice on on the lamb on the grill! Eat on a pita!! It's best sandwich ever!!!!"

Anyway I didn't get the lamb, cuz we had ground lamb, which we cooked, mixed with rice/peanuts/cinnamon/mint, wrapped in grape leaves, and cooked them on the grill too with the haloumi skewers. Made a tzaiki sauce. Great.

Grape leaf-- tedious prep, but also a cool thing to have, can wrap like anything in em and put em on a fire, it cooks inside., We did cod chunks last night.