Ninja Woodfired Cooking

[Neal]

My cleaning experience suggests otherwise. I am adhering to the no dishwasher, but the spray helps. Otherwise it takes a brush. Which is worse?

 

[Texas Clodhopper]

You need to get off the white sauce!

I just realized, am I confusing a sauce for a drink? Are you consuming vodka martinis while you're cooking? Oh my, we may have another problem.

 

[GlampDaddy]

I just realized, am I confusing a sauce for a drink? Are you consuming vodka martinis while you're cooking? Oh my, we may have another problem.

Jim, you're forgetting the California tofu factor...vodka martini is a little too traditional. Photo was 'Cali-ized' by removing the little umbrellas.

 

[Texas Clodhopper]

Those drinks have Sheridan's name written all over them.

 

[JRS]

Getting ready to smoke a 5lb boneless rib roast tomorrow. Just finished seasoning and placed back into the frig. Smoked some chicken thighs earlier this week and they were excellent.

 

[sheridany]

By the way my grill came with a brush that is part of the cleaning routine..that is if I am coherent and able to stand on my two feet.

 

[GlampDaddy]

By the way my grill came with a brush that is part of the cleaning routine..that is if I am coherent and able to stand on my two feet.

I must be sittin' in the cheap seats. Mine didn't come with a brush

 

[Texas Clodhopper]

OMG, Sheridan swallowed a Lifesaver.

 

[DennisT]

Yeah, even from Wally World mine came with a brush. Does work well with the grooves on the end to scrape things off.

 

[sheridany]

Lifesavers with white sauce are delicious.

 

[Texas Clodhopper]

Lifesavers with white sauce are delicious.

Oh boy!

 

[JRS]

Getting ready to smoke a 5lb boneless rib roast tomorrow. Just finished seasoning and placed back into the frig. Smoked some chicken thighs earlier this week and they were excellent.

Here's the outcome of the rib roast. Best I've ever had for sure! But.... I never had a smoked rib roast before. Better than any restaurant cooked roast. I set the units' "build in" thermometer for 125 degrees and after a 20 min rest it came out to a medium finish (instead of med rare). Next time I would take it out at 120 degrees.
If you like rib roasts, gotta try it on this grill.
Next time I'll check the built in to my regular thermometer to see if there's a difference.

 

[Texas Clodhopper]

Excellent.

I'm a medium rare person also and learned a long time ago to remove at 120 and let it rest.

 

[DennisT]

Pancake breakfast at the campground this morning.

Cooked up some sausage links to take. 4 dozen and room for another dozen still.

Still impressed with this thing.

 

[Neal]

At EAA AirVenture and a friend came over to cook WAGYU Beef Bavette steaks he gets from his local butcher. We cut them in half so they were about 8 inch x 4 inch and smoked them in the Ninja until 110 (he intended for 100) and then we seared them on the propane grill to bring them to 120 or 130, can't remember, and rest for 10'ish minutes. We use oak pellets.

I have not EVER NEVER EVER had a steak this tender and the flavor was amazing. This was by far the best steak I've ever had in my life. I thought I was at a restaurant commoners like me don't go to that makes steaks like this, ohh, it was my RV! OMGEEEEEE!!!!