July 27, 2010
July 15, 2010
The grill as a chafing dish? Yes!! It can be done. I did it and here how it worked.
This year on July 4th, I had a "ah-ha" moment. This isn't something "innovative" but something came over me to try. I decided to use the grills as chafing dishes. I guess part of it is that it was over 90 degrees that day and didn't want to heat the house up. So then, we can keep the food (ok, meat) warm by using the grills. As you can see in the picture above, most of the coals (in the coal boxes) are ash. They were still warm. I kept the fire going by adding a few more coals to keep between 150-175 degrees. The goal isn't so much to cook but keep warm or reheat. All the meat has been cooked already. I control the heat by opening and closing the openings on the top of the grill (just as you would when you grill but lower heat). Low & slow masters can do this in their sleep.
Now if you have a grill like the one above, you can easily guage the temperature. This is a two zone grill. If you look closely, you'll notice the guages are reading between 225-250 degree mark. On the left side, I had the grill temperature at 300 at its highest point as I was still cooking some food. Ideally, if I want to "chaf", the temperature should stay under 175 degrees (200 at the very most).
Now for the fun part- the meat. My uncle made some good stuff- rib tips, hot links, and chicken wings.