![Yes, Honey, I have fired up the grill [kitchen disasters #5,309]](https://beehaw.org/pictrs/image/957cd729-9ee0-40cf-8582-3b9d2548d3c6.png){kind=link}
I thought it was enough to put my cedar plank over aluminum foil and the burners to the lowest setting… luckily, I had the temperature probe in the salmon, so I noticed the flare up right away and it came out not much darker than in the picture.
Hey !food, wanna share a kitchen disaster in the comments?
I had a big pink salt block, and I’d heard you could use salt blocks directly on heat to cook. Warmed it up, got really excited… Found out that the salt block has to be particularly selected and tested or it will explode along fault lines, loudly and dangerously all over your kitchen.
For cedar planks you wanna soak them in water for a few hours first my friend
Thank you so much for preventing me from doing the same thing someday, because I own such a block and am an idiot
As the other poster mentioned, cedar planks need to be soaked. I didn’t usually soak them for hours, but at least 15 minutes and the longer the better.
Hey, smoked salmon has its place in the culinary world too!
I learned the hard way that baked potatoes can explode if you don’t poke holes in them. I must’ve baked a hundred before I learned this lesson, I guess I was lucky?
You just saved me from future explosions.
I always used to wonder how much of an idiot you have to be to start a grease fire in the kitchen. The other day I managed to preheat my pan way too much for a steak, added oil, and turned my back to grab the steak from the counter.
I now know exactly how much of an idiot you have to be to start a grease fire in the kitchen.
It happens to all of us :)
I have wondered the exact same thing. What type of oil was it? I have a habit of maxing out the heat on my frying pan for steak, but maybe I should reconsider…
I think it was grape seed, but it might have been avocado. I was pretty distracted by some other things at the time.
I’ve started keeping an infrared thermometer by the stove.
I was so concerned when I was reading this, until I saw the [kitchen disasters] and the pic made more sense
I’ve set the gas grill on fire three times now. Once was because I had the dumb idea to put wood chips in a smoker box while I was doing high heat stuff. I pulled the (metal) box off the grill wearing a pair of welding gloves and realized that they only gave me about 3s of protection. Ended up with a cool burn on my finger and steaks that looked like footballs. The other two times were because I said “I’ll clean the grill out after this cook.”
So far I’ve set the Kamado on fire zero times.
A lil while ago I was making some sweet soy eggplant, something I’ve made heaps of times, and somehow wasn’t thinking and totally flipped the proportions of the soy sauce and the honey. So salty it was pretty much inedible - my partner very graciously still ate it with a copious amount of kewpie.
Sounds like a pretty good meal without the switch though, got a recipe?
I’ve just tried to find one online but couldn’t find anything exact - here’s roughly what I do:
Slice an eggplant into batons. Salt the pieces lightly and leave them to drain in a colander - they’ll lose some of their internal moisture and be a bit crispier in the end. mix up some cornflour with a dash of salt and coat the eggplants in this, before giving them a quick fry in a hot wok until they’re crispy.
For the sauce, I use a few tablespoons of honey with a teaspoon or two of soy sauce, along with a dash of chicken stock and a little msg. Fry a little garlic in the wok quickly, and add the sauce mixture before the garlic browns. Simmer for a little while until it thickens - you can add some cornflour slurry here if you need to. Once it’s thick, add the eggplant back and toss until well coated!
Thanks that sounds really good, I look forward to giving it a go
The other day I smoked some meatloaf on my Kamado. One was bacon wrapped… long story short burnt parchment paper tastes terrible.