This Squash Casserole calls for some zucchini and yellow/crooked neck squash, red onions, mushrooms, a can of stewed tomatoes, minced garlic, and seasoning.
Over the years I’ve cooked this in the microwave but decided to use my Char-Broil Infrared Combo Propane Cooker (SRG).
Using the new Stackable Ovens for The Big Easy/SRG Cookers. 3 Stackable Ovens fit in the SRG and I am using 2 of them for a test. Found a Souffle Dish that fits perfectly in the Oven. You can see the fit.
Here’s a shot with 2 Stackable Ovens with their lids on with the SRG temp control to HIGH. Took an hour for the Squash Casserole.
Marinaded some bone-in chicken breasts for 30 minutes in the Marinade Express using 2 cups of Yoshida’s Original Gourmet Marinade and Cooking Sauce.
Vacuum sealed the Chicken Breasts and placed them in the fridge for a few hours till I was ready to toss them on the MAK 2 Star General Pellet Grill.
Slapped together a few ingredients for a bit of Macaroni salad. Wanted to give the ingredients a little time to blend and chill. Macaroni, olives, eggs, celery, Kosher Dill pickles, mayo, and spices. Also mixed in some crumbled cooked bacon.
Set the MAK 2 Star Setpoint to SMOKE (180º) for 1 hour using Cherry wood BBQ pellets.
After an hour of smoke, bumped the Setpoint to 325ºF till the Internal Temperature reached 165ºF.
Chow time!! Squash Casserole, Cherry smoked Bone-In Chicken Breast, Macaroni Salad, Garlic Bread, side of taters, a shot of vino, and a nice Alaskan Amber
The Money $$hot$ … Bon Appétit …
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