#Dadlopnik

"ttyymmnn" (ttyymmnn) 08/06/2020 at 10:01 • Filed to: None

4

35

Calvin’s dad need to get a charcoal chimney.

For Sweden > ttyymmnn 08/06/2020 at 10:09

2

This is why you cook with propane

ttyymmnn > For Sweden 08/06/2020 at 10:13

1

Gas grills are terrible. 

user314 > For Sweden 08/06/2020 at 10:14

9

TheRealBicycleBuck > ttyymmnn 08/06/2020 at 10:15

1

The charcoal chimney is a fantastic solution. It’s even better when combined with a propane torch to start the charcoal.

Highlander-Datsuns are Forever > ttyymmnn 08/06/2020 at 10:17

2

Yeah, this is why I have a propane grill. So much easier.

ttyymmnn > TheRealBicycleBuck 08/06/2020 at 10:19

1

It really is. I haven’t used lighter fluid in 20 years. And if you are without newspaper, you can rip up the charcoal bag. Works great.

user314 > ttyymmnn 08/06/2020 at 10:19

6

phenotyp > For Sweden 08/06/2020 at 10:19

3

“ Taste the meat, not the heat”

ttyymmnn > Highlander-Datsuns are Forever 08/06/2020 at 10:20

1

I certainly understand the allure of a gas grill. But they don’t get as hot as charcoal, and it’s a moist heat. With a charcoal chimney, you wait about 20 minutes for the coals to be ready and you’re on your way. No petrol flavor.

phenotyp > ttyymmnn 08/06/2020 at 10:21

7

So is cleaning up the ash. That’s why I only boil meat.

Mmmmm..... steamed hams. 

Cash Rewards > ttyymmnn 08/06/2020 at 10:24

4

This is my all time favorite Calvin and Hobbes

BigBlock440 > ttyymmnn 08/06/2020 at 10:28

2

20 minutes and I’m eating with a gas grill.

When I do use charcoal though, I just use wood to start it.  Make a small wood fire from twigs and sticks, throw some charcoal on it, and you’re good to go.

ClassicDatsunDebate > phenotyp 08/06/2020 at 10:43

2

You must be from Albany.

TheBloody, Oppositelock lives on in our shitposts. > ttyymmnn 08/06/2020 at 10:45

3

Charcoal ? Filthy casuals...

lone_liberal > ttyymmnn 08/06/2020 at 10:49

3

Seriously. In 15-20 minutes you have coals ready to go with no lighter fluid involved. Once you go chimney you never go back.

ttyymmnn > phenotyp 08/06/2020 at 10:51

3

How about canned chicken?

ttyymmnn > Cash Rewards 08/06/2020 at 10:55

3

Poor dad. At least he gets back at Calvin now and then by messing with his mind.

I may or may not have said similar things to my own children.

ttyymmnn > BigBlock440 08/06/2020 at 10:56

1

I refer the Right Honorable Gentleman to the answer given moments ago by Cash Rewards.

Cash Rewards > ttyymmnn 08/06/2020 at 10:56

2

My own kids take everything I say with a large grain of salt. They're only 4 and 6 now.

ranwhenparked > ttyymmnn 08/06/2020 at 10:56

0

Yep, I'd rather taste the heat AND the meat, more flavor is good.

user314 > ClassicDatsunDebate 08/06/2020 at 10:58

1

ttyymmnn > lone_liberal 08/06/2020 at 10:59

2

Once you go chimney you never go back.

user314 > ttyymmnn 08/06/2020 at 10:59

1

I prefer canned meat.

(not really, just looking for an excuse)

ttyymmnn > ranwhenparked 08/06/2020 at 11:02

0

I grilled salmon last night, with a wonderful marinade made from soy sauce, olive oil, garlic, brown sugar, and lemon pepper. The heat from the coals caramelized the marinade beautifully. It was absolutely fantastic.

ttyymmnn > user314 08/06/2020 at 11:05

1

When you’re done with that, you can dig your spoon into a nice big can of potted meat product.

user314 > ttyymmnn 08/06/2020 at 11:11

0

Sounds like haggis.

ranwhenparked > ttyymmnn 08/06/2020 at 11:12

1

Thats sounds amazing. I just finished two hot and fresh Krispy Kreme doughnuts and my mouth is watering over your description 

ttyymmnn > ranwhenparked 08/06/2020 at 11:15

0

I’ll send you the recipe if you like. I found out that grilling salmon with the skin ON is preferable to salmon with no skin. The skin helps hold it all together. In the past, I would cook flesh side down first to sear/blacken it a bit, then flip to skin side to finish cooking. After the flip, I also pour the rest of the marinade on top. The skin allows the fish to cook without burning. Last night it all sort of fell apart on the grill, but it was still fantastic. 

ranwhenparked > ttyymmnn 08/06/2020 at 11:18

0

I would actually like to try that - I've got a salmon fillet in the freezer that was delivered to me accidentally (ordered smoked salmon), and a new charcoal grill in the garage that I haven't fired up yet.

RamblinRover Luxury-Yacht > ttyymmnn 08/06/2020 at 11:27

4

Here’s a Tale of My Three-Year Old Niece you may find amusing.

Her: “Where did all the fireflies go?” (fireflies had been captured)

Her mother: “I set them free so they could go back to their homes and families”

Her, darkly: “ Never to be seen again”.

Deal Killer - Powered by Focus > TheRealBicycleBuck 08/06/2020 at 11:44

0

If I’m in a hurry, I get my leaf blower out and set it on low.  Hot fire in about 5 minutes.  

phenotyp > ttyymmnn 08/06/2020 at 11:56

1

Last time I did a salmon steak I did a similar glaze to your recipe, but with miso and a dash of worcestshire sauce added, and honey. Cooked for a few minutes in indirect heat, then seared on a salt block.

It got rave reviews. 

TheRealBicycleBuck > Deal Killer - Powered by Focus 08/06/2020 at 11:59

0

Deal Killer:

ttyymmnn > phenotyp 08/06/2020 at 12:50

0

Sounds fantastic. 

phenotyp > ttyymmnn 08/06/2020 at 13:13

1

‘Twas. The indirect cook did juuuust enough to keep the fat and juices in while getting the outside to a nice flake, then the sear  at the finish caramelized the glaze and sealed it all up.

Topped it with a couple sprigs of basil and mint.