Non stick cooking basket questions
We love vegetables off the grill after having recently started doing that. Normally they get wrapped in foil and sealed so the butter/oil/seasoning doesn’t get out. That probably doesn’t impart much of a grill flavor now that I’m thinking about your basket from the video. Is the basket reusable? Should vegetables in it be cooked directly or indirectly? Do you have to do anything to prevent them from becoming dry? Newbie here as you can imagine. Thanks. Hope all is well on your end.
The basket is reusable and easy to clean by just throwing in the dishwasher. I cannot count how many times I’ve used mine and it’s still going strong.
You should be able to cook vegetables on direct or indirect heat, but if you are going to leave them on for a long time like an hour or so to smoke, I would probably do indirect heat for those longer periods of time.
I always put just a little bit of olive oil on them, and I find this works great to keep them from drying out. Plus, some olive oil will help give any seasoning you want to apply something to grip and hold onto without having to wrap veggies in foil. Doing that, I don’t ever seem to have a problem with vegetables drying out. (Here is what I use to apply Olive Oil: https://www.waltonsinc.com/olive-oil-mister)
Thanks for the questions! Hope I helped and let us know if you need any more info!
Thanks Austin. I’m not going to tell my wife how I’m becoming so savvy on the grill. She’ll never find this link!! I’m going to order some baskets, one for each location.
SamOller last edited by
@thornstein we marinade the vegetables and only cook them for about 5 minutes or so on higher heat, so they don’t really have time to dry out.
Thanks Sam, good advice. I’ll be trying this over the weekend.
fsh4fun05 last edited by
I always use olive oil on my veggies. I might have to to get something to spray so I don’t get oil on my hands.
Used the new basket for the first time last weekend. Great tool for the grill. I admit I darkened the onions a little too much but all the other veggies came out great. Used an olive oil spray and seasoned them, per Austin’s suggestion. It’s a keeper. Glad I ordered 2 of them, one for the lake, one for home.
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?