Recent content by Andy M.

Chicken cutlet sandwich with chips.

I just toss a few new briquettes onto the lit charcoal and that keeps it going.

A chocolate chip and walnut muffin.

We're talking about the bottom grate. Take off the cooking surface grate and light the chimney sitting on the lower grate where the hot charcoal burns during cooking. A round Weber does not have a center post. The grates sit on tabs around the perimeter of the bottom half of the tub.

Tuna salad with scallions on toasted scali bread.

I've gotten lazy. The freezer lets me freeze leftovers from a bigger meal I've cooked so we can have it twice. It also allows me to do a recipe like pizza or pasta sauce in a large quantity and save portions for later. The same for soups, casseroles and stews.

I start my chimney in the grill on the bottom grate just as you described. It's the best way to go and the only way I've ever done it My Weber is about 20 years old. There's lots of bad advice on the internet. If you have questions about your Weber, start at the Weber website.

Don't try to measure yourself against some standard (I don't think one exists). Don't try to go faster. Just keep doing it and you will become more familiar with the motions, your brain and muscles will learn the steps and you'll naturally get faster. Forcing yourself to get faster will lead to...

I pan seared a couple of chicken thighs which we ate with COTC

We use a series of plastic bins on the shelves to group like items, (chicken breasts/thigh/wings; pork chops/tenderloins, breads/muffins/cookies etc). Frozen containers (pizza and pasta sauces, soups etc.) fit in between the bins.

When I'm baking I use butter because it tastes better than oil or spray oil. I don't find Bakers Joy any better and it costs more. I reserve the spray stuff for foil lined sheet pans or similar. Those green scrubber pads (or SOS pads) will be fine for the Corning Ware.

HAHA. If I lived alone, this would work. Tried it once. It didn't last a week. "Did you mark the freezer list?" "Oh, I forgot. I'll go down and mark it later."

L/O chili with L/O cornbread.

I've eaten in a Waffle House just once on a vacation to FL around 2000-2001. SO and I sat at the counter and I was fascinated by the cook who's job it was to cook eggs. He had a stack of 8" aluminum skillets, eggs, and butter. No wasted motion, no flourishes etc just turned out perfect eggs fast...

This past winter (assuming it's past) I took a vacuum sealed chuck roast out of the freezer to make a soup/stew, etc. and I noticed it had been in the freezer for a little over two years. It was in great shape, no freezer burn or other indications it had issues. I cooked the recipe and it was...