Snow Peak Iron Grill Table

[Hafwit]

Having done a Japanese style meal on the IGT, it was time for something different. We decided to go a very different route and I made a nice Argentinean meal with flat iron steaks dry rubbed, cut in thin strips, and grilled to perfection with chimichurri sauce. That with a nice tossed green salad, some crusty French bread, and some Quilmes beer. Instead of using binchotan charcoal as we did for our Japanese feast, we went with lump charcoal that is a hell of a lot cheaper. To get it started, I formed it into a small pile and blasted it with my Snow Peak torch for a few minutes--this seems to be my new favorite way to light charcoal as it avoids introducing anything that might cause unpleasant flavor and it is very fast. As for the meal, it turned out great. Good stuff! I can see that this will really improve our family camping outings. Now I need to come up with some containers for meats and marinades that will pack tightly into my ARB fridge and leave enough room for beer and sodas.

Cheers,
Greg

[Rallyroo]

Now I need to come up with some containers for meats and marinades that will pack tightly into my ARB fridge and leave enough room for beer and sodas.[/QUOTE]

Greg, you're making me hungry! And of course, IGT envy.

Go to your local grocery store and pick up some Lock-N-Lock containers. http://www.locknlockplace.com/index....t/classic.html
They are the same ones that ARB sells. I've used the Lock-N-Lock containers for years and I like that they have a gasket and 4 snapping side locks so I don't have to worry about spills during transport. The containers are especially good for soups, marinades, gravies, etc.

[Hafwit]

Another warm day set the stage for a backyard bbq. We went with a Japanese theme again. This time we tried some things from a different Japanese store that had some pre-marinated meats. We wanted to see how these were, so we got some yakiniku beef, miso beef, unknown style marinated chicken, and some thinly-sliced pork that I marinated in ponzu sauce. I also got some enoki and another ? variety of mushrooms and some kabocha squash. Some Japanese pork sausages were very much enjoyed by our 4 year old. Mom and I washed it down with some Kirin Ichiban. Good stuff.

Cheers,
Greg

[Borrego60]

Looking Tasty.

[Paredneck]

for short trips you can't beat using a vaccuum sealer. throw the meat and marinade in and seal. I do this for canoe camping trips with steak but should work for just about anything. the best part is there is no wasted space.

[Hafwit]

We fired up the SP IGT yesterday for a Japanese/Korean feast with bulgogi and yakiniku. With the newest parts I have acquired, I had the 2 unit IGT on the tallest legs, a bamboo cornerpiece at the same height, and a bamboo table dropped down to the next lower height for my family. The ability to join pieces together at different heights to accommodate people of different sizes is a great feature of the IGT. I did all the cooking this time, but for our family of four, I think that a single BBQ box may be inadequate if we were all participating in the cooking. I think the ideal set up next time will be with my 4 unit IGT having two BBQ boxes separated by spacers so that each one can be used for two people.

[Hafwit]

At a recent doins for ECV held at Irvine Lake, the IGT impressed the hell out of a lot of people who were eating the mass-produced food that they typically have at one of these events to serve several hundred people. At different times we sampled Japanese and Korean delicacies including teriyaki, yakitori, yakiniku, bulgogi, and kalbi as well as some grilled asparagus and a grilled wedge salad with ponzu vinaigrette.