Smash burgers. Inagural run with the SS Griddle. A little warping on high heat setting which went away when it cooled.

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Warping gone!
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Panang curry at a new little place near the beach. http://forums.pelicanparts.com/uploa...1601392938.jpg

Nice! What's the verdict on that TEC grill? I started looking at infrared grills and have pretty much narrowed it down to a TEC G-Sport tabletop version like yours. Do you like it? Any glaring criticisms? How long have you had it?

JA

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When there are only two to cook for there are often a lot of left overs. We had the few remaining tomatoes in the garden, half a cup of chick peas the we had cooked with masala seasoning, some bacon, some smoked sausage, and some smoked pork roast.
I fried the bacon to release some fat in order to brown some onion and garlic, then tossed in the pork, let it brown a bit, then tossed in a cup of chopped tomato, cooked it until the 'maters were well done, and then tossed in the beans, with some salt, pepper, chili powder and chipotle powder. It is surprisingly tasty, and being ethnically confused we served it with corn chips, nan, and tortillas

JA, I've been grilling on the predessor model (without the glass panel) for the past several years and love it. I picked up the newer FR model with the glass panel several years ago but had not used it until just recently. My only gripe with the older model is how dirty it gets. After dong a complete tear down cleaning I decided to put it up and try the newer model and I'm really liking it. It is much easier to keep clean. Don't know that I'd call it self cleaning but the glass panel does appear to control the heat away from the heat shield where the old model got so dirty and hard to keep clean. Limited cooks so far (filet, sausages and burgers) but no complaints. Pretty impressed to see no grease in the drip pan after cooking a full pkg of brats even after piercing the casings - fully vaporized as advertised. Highy recommend TEC - build quality is amazing. I think the G-Sport is a good choice as you can do closed hood cooing at lower temps that cannot be done on the small Cherokees. One final point - I do like the versatility of being able to cook directly on the glass panel as a stove. I pan seared some salmon in a cast iron skillet and it worked great! Hope this helps!

Miso marinated chicken breasts.

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Dry brined filets with béarnaise mayo, shrimp cocktail, white cheddar scalloped potatoes and pop-overs. Life is Good!

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Aldi red pepper humus with pita chips.
Beans boiled 7min and then fried in olive oil with mushrooms black pepper onions garlic a little parmesan and butter at the end.
Ribeye with Montreal Steak seasoning seared in the cast iron and then 250 15-20min. I'm still cooking it 5min past the perfect "melt in mouth" though.
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^^^ Maybe some guac/salsa on that?

that chip is being warmed to go better with some Champagne

^^^
Ahhh...gourmet chips!

If you’re eating chips with champagne, that must be crap champagne.

1 er Cru; Vintage - try it sometime


or stick with chili

Real Deal Banger's & Mash with Guinness Onion Gravy. Picked up authentic Harold Wood's Pork Bangers at a local British Market. Fantastic!
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well, that is some elitist negative chit...a more postive spin.."that must be some badass chip!"

i've been known to have sparkling wine with nachos. we were on a big prosecco kick for awhile. and yes, the nachos were badass.

Nachos are great, with BEER.

What about the duck breasts? You left us hanging, dude. We must know how it went.

the first one i overcooked ever so slightly.

the second one was perfect!!!! i was too excited both times to take a picture..super stoked.

Awesome, now I feel better.

Cooking a duck breast isn’t as intimidating as it sounds, Once you’ve done it. I’d rather cook a duck breast than a chicken breast.