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.
I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?
Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?
@kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!
If you get protein extraction my recommendation is low and slow!
@jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?
@jonathon Sounds great. Thank you!
@kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!
Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.
The major downside to collagen is that it will not accept a twist as natural casings will.
@jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.