How many guys "DON"T" cook on the grill???

Rivrrat

I cook once or twice a week, and I grill about 20% of the time too. My wife wanted our big grill for a b-day a few yrs back, so it's hers and she does most of the grilling.

Now as far as the smoker goes (Weber Smokey Mtn Cooker), that's mine, and it's hands off for everyone else.

bobman1235

Glad to hear some propane defending going on. I don't think many people can argue that charcoal is best, but when you get home from work and just wanna make a burger before it's freakin' bedtime, charcoal just isn't feasible.

disneyjoe7

I wouldn't even consider cooking with propane. Adding wood chips are cool also, but anything over that way too much work. I'm standing outside in 95f heat the quicker the better

Conradicles

If a man does not cook on his grill, he is not worthy to be called a man. Let's call him...wo-man.

Ron-P

nadams wrote: »

Charcoal IS the best... but for those of us who don't have the time to stoke a fire, let it burn down for 30 minutes, and then cook, propane is a savior. If I've got 30 minutes total I can grill up some burgers, deep fry some fresh cut fries, and have a meal and get out the door to the next job.

Buddy of mine used charcoal exclusively. Yep, the meat was great, especially with a few hickory chunks thrown in... but too labor-intensive for every day grilling.

I grill at minimum twice a week, there's always time for charcoal, otherwise I'll just cook on the gas stove in my kitchen, it's the same as cooking with gas outside.

Charcoal = grill'n / BBQ'ing
Propane = cooking

lightman1

I live all by my lonesome, so I'm The prep, chef, busboy in my cardboard box.



Charcoal....

nadams

Ron-P wrote: »

I grill at minimum twice a week, there's always time for charcoal, otherwise I'll just cook on the gas stove in my kitchen, it's the same as cooking with gas outside.

Charcoal = grill'n / BBQ'ing
Propane = cooking

Well, firstly, I've got an electric stove, so it's not the same. 2ndly, as the meat cooks on a propane grill, it still drips fat, which will char and add more flavor back into the mean via the smoke. Do you just cook your burgers on your stove by putting them on the cast iron grills? No, you'd put them in a pan, which just isn't the same.

And, If I ever had flames in my kitchen like I've had grease fires on my grill, the local voluteer fire co probably would've been involved! Just move the burgers to the side, leave the lid open a bit, and let it burn out. Or leave the lid closed for more flavor and heat

SCompRacer

I have a natural gas grill.

treitz3

pearsall001 wrote: »

It just looks weird seeing there wives flipping the burgers!! :rolleyes:

Are they ****?

lightman1

nadams wrote: »

well, firstly, i've got an electric stove, so it's not the same. 2ndly, as the meat cooks on a propane grill, it still drips fat, which will char and add more flavor back into the mean via the smoke. Do you just cook your burgers on your stove by putting them on the cast iron grills? No, you'd put them in a pan, which just isn't the same.

And, if i ever had flames in my kitchen like i've had grease fires on my grill, the local voluteer fire co probably would've been involved! Just move the burgers to the side, leave the lid open a bit, and let it burn out. Or leave the lid closed for more flavor and heat :d

10-4;)

LessisNevermore

Ron-P wrote: »

I grill at minimum twice a week, there's always time for charcoal, otherwise I'll just cook on the gas stove in my kitchen, it's the same as cooking with gas outside.

Charcoal = grill'n / BBQ'ing
Propane = cooking

Amen!

I've got 2 Webber grills, a full size, and a smokey joe. Hardwood charcoal chunks and wet hickory and mesquite chips are the fuel.

As the vinyl proponents say, It's worth the effort.:D

messiah

SCompRacer wrote: »

I have a natural gas grill.

That's f'n hilarious!!

comfortablycurt

SCompRacer wrote: »

I have a natural gas grill.

LMAO!

Is that what you'll be cooking with at the next RAS meeting?:p

hearingimpared

I use a Weber Kettle charcoal grill for that true BBQ pit flavor. When in a pinch and need something grilled in a pinch, I use a George Foreman outdoor grill.

I'm also the head chef in the kitchen.

jeremie

I do majority of the cooking at my house as well. I have a huge Broilmaster Propane grill and then a Traeger wood pellet Smoker. I like to have choices on how i cook my foot but really prefer the smoker.

hearingimpared

jeremie wrote: »

I like to have choices on how i cook my foot but really prefer the smoker.

MMMMMMM I love smoked foot! Especially pig's foot.:D

nadams

hearingimpared wrote: »

MMMMMMM I love smoked foot! Especially pig's foot.:D

Sounds like something Ben would do. Somehow manage to cook his own foot.

BigMac

I grill and my wife grills. Grilling to me is like a hobby and for my wife she just enjoys it. In my household it's 50/50 for almost everything. Nice to know that when I am not able to grill that she can, and when I get home I have some kick **** food waitiing that tastes just like I make it. Two heads are better than one in certain circumstances. And I agree with those that say grillin' is not grillin' with gas. For a change of pace sometime, you should try pit cooking. Nothing like a whole pig in a pit slow cooked for 10-12 hours. Start it early in the morning then go about your day. Then when you get home, you have some of the best tasting, most tenter meat on the planet. Ummmm, ummmm, goood!!

For those that are close to Washington D.C. you should check this out if you like grilled food. A fun time for the whole family, plus it's for a worthy cause.

http://www.bbqdc.com/

Pauly

I grill every chance i get. 3-4 times a week. Is it summer time yet?

leroyjr1

scompracer wrote: »

i have a natural gas grill.

lmao

muncybob

BGE looks cool! If I ever decide to buy another charcoal grill that will be the one. For convenience sake I grill mostly with propane, but if I think about it ahead of time I soak some wood chips for a few hours(or overnight) and get some good wood smoke going under the lid....mmmmm! Grilling is all my territory and I will defend it right down to my last beer!

Jstas

My favorite is an open pit with cast iron pans, dutch ovens and a grill with an open fire and screaming hot coals. But I learned to cook in the Boy Scouts and taught camp cooking to scouts in high adventure programs for 3 summers. Two dutch ovens, a camp grille, a roll of tinfoil and a single frying pan and I can cook a 4 course meal in the woods complete with a dessert!

At home the stove type doesn't really matter. I prefer well seasoned cast iron pans and stainless steel pots because they cook evenly and transfer heat well.

For a BBQ grill or the smoker, charcoal all the way. Propane is nice for something like a deep fryer but I can work a charcoal fire much better. It takes practice to do it well. For added flavor, you can get smoking chips in many flavors like mesquite, hickory and such as well as many fruit trees directly to a charcoal fire.

Oh and for the smoker, I've seen propane smokers but everyone I know that uses smokers swears by charcoal/wood fire and a pan full of water and soaking wood chips.

bruss

we try not to use the stove at all in the summer.

nadams

BTW- my propane grill has cast iron cooking surfaces... none of that porcelain-coated steel crap. Makes for a nice, even heat.

Kex

nadams wrote: »

BTW- my propane grill has cast iron cooking surfaces... none of that porcelain-coated steel crap. Makes for a nice, even heat.

Okie dokie, since we're on that topic ... what should one look for when buying a new propane grill? A few thoughts:

1) If cast iron cooking surfaces add more even heat, what about the rest of the grill?
2) Do cast iron cooking surfaces have any disadvantages?
3) What else makes the difference between a good grill and a great grill?

Our current propane grill has those rocks in the bottom, that are supposed to refract heat, or something, and reduce flaring (not a big problem, I have to admit). It also has a porcelain coated cooking area, that Mr. Adams does not seem to care for. I'll need to repair it or replace it within a year probabaly, hence my question.

(I love charcoal grills, but it just isn't going to happen with our cooking schedule.)

cfrizz

John we could drop you on a chuckwagon out West & you would fit right in just fine.

Last week Mark & I watched an old style Chuckwagon cookoff show on the Food network.:D

Jstas wrote: »

My favorite is an open pit with cast iron pans, dutch ovens and a grill with an open fire and screaming hot coals. But I learned to cook in the Boy Scouts and taught camp cooking to scouts in high adventure programs for 3 summers. Two dutch ovens, a camp grille, a roll of tinfoil and a single frying pan and I can cook a 4 course meal in the woods complete with a dessert!

At home the stove type doesn't really matter. I prefer well seasoned cast iron pans and stainless steel pots because they cook evenly and transfer heat well.

For a BBQ grill or the smoker, charcoal all the way. Propane is nice for something like a deep fryer but I can work a charcoal fire much better. It takes practice to do it well. For added flavor, you can get smoking chips in many flavors like mesquite, hickory and such as well as many fruit trees directly to a charcoal fire.

Oh and for the smoker, I've seen propane smokers but everyone I know that uses smokers swears by charcoal/wood fire and a pan full of water and soaking wood chips.

ryanjoachim

I've had this mid-sized round charcoal grill for around a year now, and I like cooking on it.

My mother-in-law just bought me a full-sized charcoal grill (up to 24 burgers at once!).

I have a question though...what's the easiest way to light charcoal so it actually keeps burning? I have to keep re-lighting it 4 or 5 times before it starts smoldering on it's own...I must be doing something wrong!

Any charcoal masters out there care to throw me some tips? Also, If my burgers are burning but they're still a little raw inside, what's the issue? Too much heat?

Jstas

ryanjoachim wrote: »

I've had this mid-sized round charcoal grill for around a year now, and I like cooking on it.

My mother-in-law just bought me a full-sized charcoal grill (up to 24 burgers at once!).

I have a question though...what's the easiest way to light charcoal so it actually keeps burning? I have to keep re-lighting it 4 or 5 times before it starts smoldering on it's own...I must be doing something wrong!

Any charcoal masters out there care to throw me some tips? Also, If my burgers are burning but they're still a little raw inside, what's the issue? Too much heat?

Get a chimney starter. There are many kinds out there.

http://virtualweberbullet.com/chimney.html

My dad has two and when my parents have a BBQ, he has both going to start enough charcoal. If you follow those destructions it will light them properly every time.

nadams

Kex wrote: »

Okie dokie, since we're on that topic ... what should one look for when buying a new propane grill? A few thoughts:

1) If cast iron cooking surfaces add more even heat, what about the rest of the grill?
2) Do cast iron cooking surfaces have any disadvantages?
3) What else makes the difference between a good grill and a great grill?

Our current propane grill has those rocks in the bottom, that are supposed to refract heat, or something, and reduce flaring (not a big problem, I have to admit). It also has a porcelain coated cooking area, that Mr. Adams does not seem to care for. I'll need to repair it or replace it within a year probabaly, hence my question.

(I love charcoal grills, but it just isn't going to happen with our cooking schedule.)

The grill that I have has 3 burners, which are aligned front to back. This is nicer than the burners that run side-to-side, because I can obviously direct the heat more and waste less gas. The cast-iron cooking surface is the best thing you can get for a propane grill. The heat is even, and if you're into searing steaks, it will retain heat for long enough to get a proper sear.

The only disadvantage I can think of is that you have to season it the first time you use it. Some people say you shouldn't eat the meat that you use to season it, but most people say it's okay. All I did to season was get some high-fat ground, make burgers, and do a full rack of them at once, making sure to flip on to each area of the cooking surface at least once. From there on out, I just alternate which side I cook on, as I rarely have all three burners going at once.

My grill also has a side burner, if you have need to pan-fry anything (I've also used it to heat a pan of oil to make french fries. Keeps the grease outside, and not coating the kitchen).

This grill does NOT have those lava rock things. It's got stainless heat deflectors that mount over the burners. These, coupled with the cast iron, make for a very even heat.

I've only had my grill for a year, but I've already recommended it to two people, one of which looked at it and decided to get it for himself. He loves it and cooks on it almost every night now. Says he didn't know what he was missing with the cast cooking surface.

I got mine from Lowes, and it's a "Perfect Flame" brand. I bought mine in a box, so I could make sure it was assembled properly. I know a few of the monkeys at Lowes, and wouldn't trust them to build a lego house.

danger boy

Pauly wrote: »

I grill every chance i get. 3-4 times a week. Is it summer time yet?

atta boy.. you got it down.


looks great too.