Dinner time

[NVGator]

Mrs G hit a home run tonight with boneless chick thighs with plums in a curry and crystallized ginger sauce accompanied by saffron rice with spinach. She is by far her harshest critic and even she had to admit it was really good.

Magnificent. Vino?

 

[Gator By Marriage]

Magnificent. Vino?

Oregon Pinot Noir from Samuel Robert Winery, 2019. Was very good.

 

[NVGator]

Oregon Pinot Noir from Samuel Robert Winery, 2019. Was very good.

You lost me at Pinot Noir. I’d rather lift horse’s tail and lick it’s hole. Not a fan.

 

[NVGator]

Chilean Seabass and Asparagus.

 

[NVGator]

 

[cover2]

Chilean Seabass and Asparagus.


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Looks great! Never had the sea bass but always been interested when I see it on a menu (not at Cracker Barrel however). How do you prep and is it comparable to any of our native species?

 

[CDGator]

Nice!

We found out the hard way that it's best if you turn the propane on slowly. Works best if we spend 30 seconds turning it on instead of as quickly as possible or else the flame doesn't burn very hot. New tanks have a leak sensor that messes with it.

 

[flg8rfan]

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Welcome to the dark side!

 

[heavychevy]

Nice!

We found out the hard way that it's best if you turn the propane on slowly. Works best if we spend 30 seconds turning it on instead of as quickly as possible or else the flame doesn't burn very hot. New tanks have a leak sensor that messes with it.

he’s right. it doesn’t usually happen till you have company over and plan on cooking on it.

I haven’t had problems with the 36, but the 22 did it to me all the time

 

[NVGator]

Looks great! Never had the sea bass but always been interested when I see it on a menu (not at Cracker Barrel however). How do you prep and is it comparable to any of our native species?

It’s a white flaky fish that’s extremely rich and buttery. It’s absolutely melts in your mouth. It’s expensive so I don’t normally buy it unless a special occasion out to eat or in this case was one sale.

 

[NVGator]

Nice!

We found out the hard way that it's best if you turn the propane on slowly. Works best if we spend 30 seconds turning it on instead of as quickly as possible or else the flame doesn't burn very hot. New tanks have a leak sensor that messes with it.

Is this a new tank issue or a gas line issue? I don’t normally buy a brand new tank, I buy the recycled tanks and exchanges.

 

[CDGator]

he’s right. it doesn’t usually happen till you have company over and plan on cooking on it.

I haven’t had problems with the 36, but the 22 did it to me all the time

We have a 22" so maybe it's just on that model. It's a common issue. We didn't notice it until we switched from the small canister to a tank.

Do you use scrapers on the side for wind guards?

 

[heavychevy]

Is this a new tank issue or a gas line issue? I don’t normally buy a brand new tank, I buy the recycled tanks and exchanges.

If you’re near a tractor supply or something similar, they sell propane by the gallon for a tad over $2/gal. Little less expensive than swapping tanks. filled 2 up and topped one off for $27 or so a few weeks ago, I think Publix wants $19 for an exchange.
Edit; didn’t really answer your question. it’s a regulator issue. not sure if the bigger tanks send at a higher psi than the smaller ones or what. the 22’s regulator would malfunction I’m assuming thinking gas was leaking and only flow to the point that there was barely flame at all. Never had a problem when I used the small green camping tanks, but about every other big tank I put on it would trip it and I’d spend half an hour trying to trick the regulator. there’s ways to reset it, sometimes they worked, sometimes they didn’t. Never had an issue on the 36 though. I would move it off the porch when it comes time to season. they put off a LOT of heat.

 

[heavychevy]

We have a 22" so maybe it's just on that model. It's a common issue. We didn't notice it until we switched from the small canister to a tank.

Do you use scrapers on the side for wind guards?

Don’t really have a wind problem at home. took the 22 to the beach once and angled into the wind best we could then put the RTIC in front of it on the table. worked good enough for a few burgers.

 

[heavychevy]

Need to tidy up some but you get the gist.

 

[CDGator]

If you’re near a tractor supply or something similar, they sell propane by the gallon for a tad over $2/gal. Little less expensive than swapping tanks. filled 2 up and topped one off for $27 or so a few weeks ago, I think Publix wants $19 for an exchange.
Edit; didn’t really answer your question. it’s a regulator issue. not sure if the bigger tanks send at a higher psi than the smaller ones or what. the 22’s regulator would malfunction I’m assuming thinking gas was leaking and only flow to the point that there was barely flame at all. Never had a problem when I used the small green camping tanks, but about every other big tank I put on it would trip it and I’d spend half an hour trying to trick the regulator. there’s ways to reset it, sometimes they worked, sometimes they didn’t. Never had an issue on the 36 though. I would move it off the porch when it comes time to season. they put off a LOT of heat.

Yes, all of this and it may only be a 22" issue. We noticed the flame wasn't as high as it should have been or was with the bottle canisters. After resetting the regulator and then slowly turning it on, it was fixed.

We have several tanks from Costco with the gauge so we just take it to Tractor Supply for a refill. It's about $20.

 

[crosscreekcooter]

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I'd imagine it would work even better if you took the labels off the top before you used it.

I like those pavers NV

 

[NVGator]

I'd imagine it would work even better if you took the labels off the top before you used it.

I like those pavers NV

If I take the labels off, I won't know where to out the bacon or the eggs or steaks or burgers.

 

[crosscreekcooter]

If I take the labels off, I won't know where to out the bacon or the eggs or steaks or burgers.

I didn't think of that.

 

[Nalt]

Does BBQ sauce on burgers and such effect the seasoning of the Blackstone griddles? Hurt or help?