I use mine for hams, whole chickens, and various cuts of beef. It actually does its best work on tougher beef cuts like rump roast. I paid about 45 bucks for it 15 years ago. I think they cost about 200 bucks now.
I had about a cup of leftover braised pork shoulder, fat and onions yesterday. Tossed it into a pot with chopped carrots, celery, onion, garlic and a pound of lentils. Seasoned it with garam masala, Thai red curry powder, cayenne, salt and pepper. Gonna be better as leftovers tonight and it was great last night. I don’t know why I don’t make lentils more often. I grew up in an Irish split pea soup house, which I still love, but this is so much better.
I also have a showtime rotisserie that I use for a whole chicken
Come on, you all want to say it, “Set it and forget it!!” 
The first time I made chicken breasts on the grill, they were a bit dry. It’s amazing what even a quick 30-min marinade can do! They weren’t as juicy as the drumsticks I grilled recently, but they weren’t dry. I’m really liking using the grill and learning how to cook different things! I think Billy would be proud. 
also some injection marinate works good too…
I’ve got some boneless chicken breasts thawing out for supper right now. I’m out of fresh ginger, but if our little local store has some I’ll be doing a butter chicken with the yogurt. Cooking over any type of fire hits that primal part in me. Same with eating what you’ve hunted, foraged or grown for yourself.
also some injection marinate works good too…
You know, I think there’s a meat injector in the cupboard that Billy liked to use! I might have to experiment with that once I find it!
Cooking over any type of fire hits that primal part in me. Same with eating what you’ve hunted, foraged or grown for yourself.
Agreed! I love it when the whole meal ends up being things we’ve harvested!
I’ve never had or made butter chicken before, so I looked up the recipe and I’m going have to pass. 1/2 stick of butter plus a cup of heavy cream. We’re way too fat to eat like that anymore. I’ve lost #35 since Thanksgiving and I’d like to lose another 30 or more. I’m 51 in two weeks, 6′ 3″ and #250 as of today.
Congrats on the weight loss! It’s a tough journey – especially when so many foods are incredibly delicious! I haven’t made a baked ziti in a while because it’s mostly carbs and an overload of cheese… not the best heart-friendly meal and I’m on a goal to slim down a bit too. I try not to look at the # on the scale too carefully though. I’m a muscular build and take pride in being able to lift more weight than people can usually guess!
Coming up on 25yrs of having a desk job. I used to get out on our hunting land to look for sheds and mushrooms outside of hunting season, but we sold our share. I never stayed put during ice fishing, but frostbitten fingers forced me into early retirement from that hobby. Now about the only exercise I get is gardening, which is pretty hard work, but it’s getting easier with the weight loss.
I’m really liking using the grill and learning how to cook different things! I think Billy would be proud
There is no doubt that he would be proud of you Sharon!
I have an injector syringe from cables that works great, bout the only thing I inject though are turkeys when I charcoal grill them.
Coming up on 25yrs of having a desk job. I used to get out on our hunting land to look for sheds and mushrooms outside of hunting season, but we sold our share. I never stayed put during ice fishing, but frostbitten fingers forced me into early retirement from that hobby. Now about the only exercise I get is gardening, which is pretty hard work, but it’s getting easier with the weight loss.
I had a desk job for 13 years. The guy I took over for was a hig guy, as we traveled to our shops he showed me every buffet along the way. After a while I quit doing buffets. Along with the meds I take I dumped 50 lbs! Definitely feel better
There is no doubt that he would be proud or you Sharon!
No doubt he is! Sharon is carrying his legacy for sure.
I have an injector syringe from cables that works great, bout the only thing I inject though are turkeys when I charcoal grill them.
I think ya meant Cabelas maybe!!
Sharon injecting is easy to do… you could also tenderize them with a jaccard and marinate after that…
Yep.
Smash burgers smashed them in to a bed of onions and diced jalapeños, bacon and double cheese one cheddar one ghost pepper. Side of fries in the ninja and the woman found sweet corn somewhere
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Where’s the slobber emoji! 
<div class=”d4p-bbt-quote-title”>John Rasmussen wrote:</div>
There is no doubt that he would be proud or you Sharon!No doubt he is! Sharon is carrying his legacy for sure.
This made me tear up a little. Thanks, guys! 
Ramp and cheese omelet with ham steak and fiddleheads
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Cinco de mayo style!
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Ribeyes with freshly-foraged morel mushrooms, baked potato and asparagus. This is death-row last meal-type stuff, right here!
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Enchiladas and steak? Nice work fellas
Spicy Italian sausage from Aldi, Venison Polish from Thielens and potatoes, onions and peppers. Grilling season is off and running, smash burgers on our menu tonight BC. Those look great along w the Enchiladas and Steak.
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Anyone having issues with dried out flavorless chicken breast try butterflying them open and then marinating them. It lets the marinade penetrate throughout, and makes them much easier and faster to cook through without dehydrating them like so many people do.
A great easy marinade for chicken(and pork chops) is soy sauce, sesame oil, garlic, and a little sugar. Throw the chicken on the grill with some veggies tossed in stir fry sauce and then serve over rice. This was a staple meal for me when I was dropping weight.
Cook chicken breast at 225. Not super hot. They hold all the juice in them that way
I’ve switched almost exclusively to Chicken Thighs instead of breasts. I’m a dark meat fan and they have more fat/juices when grilled. You can get some MAD flame-ups though, if you use direct heat.
Sharon’s thread made me want brats, so I went to the butcher and picked up some Philly cheese steak brats, and make and cheese brats. Top that with sweet and heat beans and I’m about to scarf.
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