This is a good list for a person starting out. These items will make your grilling experience better.
You can get these items at Foster’s Grill Store or if you’re not from around Gloucester MA, these links on Amazon-
We will work on your…
Big Green Egg
Grill not on the list? Call us and we will work something out for you!
Monday – Saturday
8 a.m. to 5 p.m.
Closed on Sunday
Whisk the Soy Vay and honey together.
Pour enough of the mixture to cover the bottom of the crockpot.
Place chicken thighs in bottom of the crockpot.
Dump remaining Soy Vay/ Honey mixture on top of the chicken thighs.
Place the lid on, set timer for 7.5 hours on low and walk away.
Come back in 7.5 hours and plate it up, ladling that sticky sauce from the crock pot over the chicken that will be fall apart tender.
Take it to the next level by serving it over rice if you feel ambitious and ladle the sauce over the whole shebang.
Sorry there aren’t any plated pics. I tried one bite when it was done and we devoured it before I thought to take any pics.
For my BBQ buddies this recipe can easily be cooked on any BBQ that can achieve low and slow temps.
Here’s how I would go about it:
Instead of a crockpot you can use a cast iron dutch oven but for super easy clean up a disposable foil pan would do.
Set up your grill for low and slow indirect cooking. On my Weber Kettle I’d set up a snake using charcoal and set my vents to achieve 200-225F.
Whisk the Soy Vay and Honey, pour on the bottom, place the chicken thighs on top and cover with the remaining liquid.
Place the foil pan offset the coals and cook uncovered for an hour or so to get some smokey flavor and color on them and then double wrap the pan with foil.
Depending on how hot you’re running your smoker will determine when they’ll be done.
If you can maintain 200 degrees I’d check them 6 hours after wrapping. If you’re running at 250 I’d check them 4 hours after wrapping.
As soon as I do this I’ll report back how it worked out. I’m guessing it will be incredible.
If it’s Traeger, they’ve got it!
1971 David Kamenstein Inc Taiwan Is The Stamp In The Cast Iron.
It’s got no rust but needs a good cleaning from dust. Must have been in someone’s closet or basement for a long while.
First off I should say that I don’t own a Lodge Sportsman although I’ve been wanting to cook on one. The only thing that’s been holding me back from purchasing one is the lack of space and knowing that the cast iron construction would likely be completely rusted as I cook on my Weber’s all the time and the Sportsman wouldn’t get enough use to stay greasy and seasoned properly.
In this post I will attempt to point out perceived pros and cons vs a grill I know fairly well, the Weber Go-Anywhere.
If you own the Lodge Sportsman grill or Weber Go-Anywhere I’d love to hear your opinions on this review and how you agree or disagree.
One thing I’m interested in hearing about the Sportsman is if the bottom vent really controls the heat. The entire top is open without a lid or top vents so it doesn’t seem to me like opening or closing the bottom vent on the Sportsman is going to have a dramatic effect on temps.
The Go-Anywhere and it’s porcelain are obviously much easier to clean than the cast iron Sportsman and less susceptible to rust.
The Go-Anywhere’s vents can be completely closed down to snuff out coals while the Sportsman you would need to find a way to safely remove and contain the coals before moving it around.
The Go-Anywhere’s legs that lock over the lid to keep the entire grill together for transporting make it easier than the Sportsman that tilts to one side when lifting by it’s handle. The Go-Anywhere weighs much less making it more portable.
I’m guessing the Sportsman’s cast iron grates leave better sear marks than the Go-Anywhere. The Go-anywhere can be used to smoke small amounts of food by adjusting the vents with it’s lid on while the Sportsman pretty much limits you to grilling or using it to cook with a cast iron pan on top. The sport’s man does not have a lip along it’s top edge making it more even to put a cast iron pan on for cooking while the Go anywhere’s grate sits down in a groove which makes cast iron pan cooking on it doable but less even.
I know people that love their grills really love their grills. I’m really interested to hear from Sportsman fans about what I might be missing or wrong about in this comparison.
Tell me some things that the Sportsman can do that I haven’t considered better than the Go-Anywhere.
Here’s cooking a revers sear steak and sausages on the Weber Go-Anywhere-
It’s on the label for $2.47 but the flyers available at the door have the $1 off coupon for the deal.
An essential piece of cooking equipment is knowing when your food is done. Whether it be an expensive tenderloin or a pork shoulder. Why would you chance ruining the meat when you can know in seconds where your at with the internal temp.
I just bought two. One for the house and one for the dock. Thermoworks is regarded as the best on the BBQ circuit and this is a fantastic buy.
Here’s the link to the private sale. you only get notified if you’re on their mailing list. I happen to be on their mailing list so I shared the link for you to score one or two for yourself!