Is your pepper freshly cracked?

[Miles]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

I go in a different direction. When I "retire" my old dishtowels, I simply tie them with butcher's twine (similar to how you would truss up lamb or a beef tenderloin) place them in Ziploc bags and pour in Canola oil, enough to soak them thoroughly. Then I can keep them right beside my grill, then before the guest(s) of honor hit the grates, I pull one out with tongs and lube the grate. Not only lessens sticking but also does a great job cleaning.

Once they get completely and utterly trashed, that's where they go and one of their brethren steps up to take its place.

Nice! That's a great idea. I am so going to start doing this from now on. Just think, every time I oil the grill I'll be thinking: "Now that's a handy tip from TNTDevil."

I cannot convince enough people the importance of having a clean grill, not to mentioned well-lubed. Clean metal gets hotter. Hotter metal makes great grill marks. Grill marks look great and enhance flavor.

[TNTDevil]

I go in a different direction. When I "retire" my old dishtowels, I simply tie them with butcher's twine (similar to how you would truss up lamb or a beef tenderloin) place them in Ziploc bags and pour in Canola oil, enough to soak them thoroughly. Then I can keep them right beside my grill, then before the guest(s) of honor hit the grates, I pull one out with tongs and lube the grate. Not only lessens sticking but also does a great job cleaning.

Once they get completely and utterly trashed, that's where they go and one of their brethren steps up to take its place.

Nice! That's a great idea. I am so going to start doing this from now on. Just think, every time I oil the grill I'll be thinking: "Now that's a handy tip from TNTDevil."

I cannot convince enough people the importance of having a clean grill, not to mentioned well-lubed. Clean metal gets hotter. Hotter metal makes great grill marks. Grill marks look great and enhance flavor.

Word!

Glad I could substantively contribute. Now we gotta' get you to a Duke Tailgate!

[Miles]

I go in a different direction. When I "retire" my old dishtowels, I simply tie them with butcher's twine (similar to how you would truss up lamb or a beef tenderloin) place them in Ziploc bags and pour in Canola oil, enough to soak them thoroughly. Then I can keep them right beside my grill, then before the guest(s) of honor hit the grates, I pull one out with tongs and lube the grate. Not only lessens sticking but also does a great job cleaning.

Once they get completely and utterly trashed, that's where they go and one of their brethren steps up to take its place.

Nice! That's a great idea. I am so going to start doing this from now on. Just think, every time I oil the grill I'll be thinking: "Now that's a handy tip from TNTDevil."

I cannot convince enough people the importance of having a clean grill, not to mentioned well-lubed. Clean metal gets hotter. Hotter metal makes great grill marks. Grill marks look great and enhance flavor.

Word!

Glad I could substantively contribute. Now we gotta' get you to a Duke Tailgate!

I am planning on being there for at least one! I think the ramekins will stay home though.

[cl15876]

Wife and I went to the Melting Pot for a birthday and I think I freaked the server out. She had a one-handed pepper mill in a holster on her belt! I asked her if she brought it home so she could use it in her own kitchen ... she gave me this very bizarre look, like I was some kind of freak or something.

puhshaw... that's nothing! I like pepper. I really like pepper so, when we dine out, regardless of how hoity-toity the joint, and the "server" askes me if I would like fresh ground pepper I just say: "Give me that thing and stand back!"

Talk about your "crazie" looks. :o

I like your style!!!!!

[cl15876]

I don't use pepper TOO often, but when I do use it, it's always fresh cracked. I just buy the McCormick disposable jars with the mill right in it. Works fine for my needs.



You might want to buy one of these to have when your fancy one is empty or out of commission. ;)

I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.

I like the idea of a backup also!!! Forgot about those! I like CB&B's idea of playing waiter, that would be fun!!! I have found that the old-fashioned coffee grinder works great and the lil drawer pulls out and is big enough for my big hands to either grab a few pinches to sprinkle over what I am cooking or I can just take the lil box with 1 hand and sprinkle over the food while cooking.... so it is a bit extra. wooo hooo!!!!

This is similar to the one I have in the cabinet:

oldfashioned-coffeegrinder.jpg (6.4 KiB) Viewed 130 times

[cl15876]

I'm also much more of a seat-of-the-pants cook, than a mise-en-place planning-style cook. I don't portion out anything in advance. Or during.

Put me in this club too.

That makes three of US!!!! I can be very creative in the kitchen!!!!, but I don't use my pants to clean my fingers!

[cl15876]

I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.

I am a freak for ramekins. I like to portion out my salt and pepper in ramekins so I don't have to worry about contaminating things in the kitchen.

I also like to say the word: ramekin.

Ramekin.

It is catchy!!!! CathyCA told me about the obsession, but I couldn't find where it originated until now!!!!

[cl15876]

Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking.

I clean as I go for the most part and reuse the same cleaned dishes when mixing and so on..... a little more effort on my part, but when I am cooking for my honey or others.... after I eat the fixin's, the last thing I want to do is clean alot of dishes.... SOOOOO, it is the least I can do to help contribute to the "partner/team concept" of I'll cook and you clean... not a lot to do after "WE" are done feeding and are in a food coma state!!!!!

I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access.

That's actually a good idea and I sort of do the same thing, but get things ready prior to starting all the cooking.

... Speaking of the Food Network, maybe we need to have a CTN cooking challenge.

This sounds like FUN!!!!! I get alot of enjoyment watching folks eat what I prepare and hearing the ooo's and aaaa's (unless my eggs get brown on them )

[cl15876]

Are you suggesting a cook off? More people could participate if the focus were on eating. Actually it would be fun to have a gathering planned around everyone bringing a dish to share both the taste and the recipe.

I like the way you think!!!!

[cl15876]

"quote="Miles""
Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking. I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access. I find this to help, especially when I'm grilling. It's much easier to season meat on the grill from a ramekin than from a grinder, and then from a salt shaker.

Speaking of salt shakers: I don't have one."/quote"
Hmm, but carrying a ramekin out to the grill then using the other hand to sprinkle requires two hands. I can carry my salt mill out to the grill and season one handed. Boo-yah! And if I had fancy pepper/salt mill holsters I could double-action pepper and salt my meat at the same time.

Speaking of the Food Network, maybe we need to have a CTN cooking challenge.

LOL how does one operate two mills simultaneously? Mills require two-handed action. Though I must admit, it would be pretty sweet to have a holster for the mills.

Check out these mills I linked earlier. You just grasp the mill in your hand and squeeze the big black button with the fingers. This one you can use one way, then flip over and use the other way. Or you could detach them for double fisted action!

http://www.bedbathandbeyond.com/product ... 60&RN=2013

You guys are killing me!!!!!

I was wondering if they could be detached and NOW I KNOW, double fisted action is the ONLY way to GO!!!! :oops: :oops: :oops: :oops: It all just kind of works out to season the results PRRRRR-FECTLY!!!!!!

[cl15876]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

[cl15876]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

I go in a different direction. When I "retire" my old dishtowels, I simply tie them with butcher's twine (similar to how you would truss up lamb or a beef tenderloin) place them in Ziploc bags and pour in Canola oil, enough to soak them thoroughly. Then I can keep them right beside my grill, then before the guest(s) of honor hit the grates, I pull one out with tongs and lube the grate. Not only lessens sticking but also does a great job cleaning.

Once they get completely and utterly trashed, that's where they go and one of their brethren steps up to take its place.

This is a GREAT TIP!!!! I NEVER thought of that, but can see the application IMMEDIATELY!!!!! Thank YOU, TNT!!!!! Another STAR FOR YOU!!!!