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

danger boy

i've had my grill for about 4 yrs now.. it's old skool. it does propane or charcoal.. so I don't need two grills. i use propane about 70% of the time.. and the other 30% charcoal.

i would use charcoal exclusively but I get home to late to wait for the coals to heat up. but damn, you can really tell a differnece between the two. hands down charcoal gives much better flavor.

? how or when should you replace your grill? those fancy new stainless steel ones sure look nice though.

Erik Tracy

bobman1235 wrote: »

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.

I'll confess to having a propane "grill".

I've put in the time to get my techniques down for both grilling (high heat) and BBQ (low and slow).

I can get the smoke flavor going on with packets of wood chips - not as deep as a true smoker (and a weber ain't one either), but I get a true smoke ring going on in my ribs.

An outdoor propane grill is not the same as cooking inside - not unless your house is a Kiva with a hole in the roof to let out all of the smoke!

But only I get to touch the grill.

Sherardp

george daniel wrote: »

I am the "grillmaster";)

Plus 1, though there can only be one my friend, "CHALLENGE!!!"

I started off with propane, and graduated to charcoal. Nothing beats the flavor of charcoal and hickory chips. Propane is for those nights you want a decent burger or quick steak.

danz1906

Sherardp wrote: »

Plus 1, though there can only be one my friend, "CHALLENGE!!!"

I started off with propane, and graduated to charcoal. Nothing beats the flavor of charcoal and hickory chips. Propane is for those nights you want a decent burger or quick steak.

They call me Bar-be-que bobby,,,,Looks like its time for a Cook-off:p

Erik Tracy

Sherardp wrote: »

Plus 1, though there can only be one my friend, "CHALLENGE!!!"

I started off with propane, and graduated to charcoal. Nothing beats the flavor of charcoal and hickory chips. Propane is for those nights you want a decent burger or quick steak.

Oh pffttt....

I got it down on my propane to do ribs, chicken, fish, fajitas, whole chicken, lamb, pork chops... grilled or low and slow with smoke.

It's all about skill and knowing your setup....kinda like audio....

danger boy

grills make a difference like audio cables do..

Kex

danger boy wrote: »

grills make a difference like audio cables do..

And in the case of propane, so does the type of tube that you use to connect the cylinder to the burner ... and don't forget the "interconnect" device that actually connects the tube to the top of the cylinder: critically important! J/K, of course.

nadams

I've got high-flow interconnects on my grill. They're twisted to make sure I get the optimal flow. Gold connectors at each end make sure that corrosion don't end my grilling session with excessive static. I've got all my knobs and ignitor switches treating with CAIG products to make sure that I get the perfect light, every time.

Ron-P

But is your grill ISF'd?

nadams

Ron-P wrote: »

But is your grill ISF'd?

I don't know what ISF'd stands for, but I've got all 4 wheels of my grill sitting on brass spikes, directly into the concrete deck of my carport. To add to the flame stabilisation, I have two granite blocks sitting on each "wing" of the grill to weigh it down. I've found that this get's me the most stable flame possible.

Also, I've been working on a prototype direct-oxygen-injection system for my propane grill, to get the brightest, most explosive burgers you've never seen. My steaks will flip themselves when I kick this baby on!

BigMac

nadams wrote: »

I don't know what ISF'd stands for, but I've got all 4 wheels of my grill sitting on brass spikes, directly into the concrete deck of my carport. To add to the flame stabilisation, I have two granite blocks sitting on each "wing" of the grill to weigh it down. I've found that this get's me the most stable flame possible.

Also, I've been working on a prototype direct-oxygen-injection system for my propane grill, to get the brightest, most explosive burgers you've never seen. My steaks will flip themselves when I kick this baby on!

ISF= Imaging science foundation (they take your video to a whole new level, best picture money can buy)
Sounds like you are a member of the elite SGF though:) (Smoking and grilling foundation)
http://www.imagingscience.com/ccc/pdf/ISFccc.pdf

billbillw

I use the grill at least 3 times a week. My wife doesn't even know how to turn it on...

This is something that every man needs to know how to do. Its a primal thing.

Fire+Meat=survival

double d

Steak, beer, BBQ, all men should do this. The lava rocks on some grills, no good. i don't know anyone who use's charcoal now, all propane.

Sherardp

double d wrote: »

Steak, beer, BBQ, all men should do this. The lava rocks on some grills, no good. i don't know anyone who use's charcoal now, all propane.

Guess I need to man up then I substitute the beer for Vodka and still run charcoal for that excellent flavor. I'll buy another propane setup when I get off business.

gdb

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?

I use an electric charcoal starter because I think the liquid stuff tastes like diesel on the food. In my Weber I use two regular clay bricks on edge that form a vee (the kind with 3 large holes), I put some charcoal down (1 layer) then the starter, and then more charcoal till it is just above the bricks. Turn on the starter for about 9 mins. and carefully remove after time is up. The holes in the bricks really get the fire going fast and then you can spread them apart to lower the level of the fire and create more heated area. I like thick steaks that are burnt on the surface and damn near raw in the center so I like to have the fire really hot and just below the cooking grate, with my grill there'd be no way to do that without something like the bricks or having to use a whole bag of charcoal. There is a metal gadget that does basically the same thing as the bricks for getting the coals started, but bricks are way cheaper and don't rust out. Try it, you'll like it.;)

I-SIG

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?

I use a MAPP gas torch to light my BGE. It should work for briquettes, I suppose. I also use a bellow to get some air moving around the area I used the torch on to save gas and get the fire going faster.

We used to use an electric starter but they rust out after a few years and if the power is out....

Alton Brown on Good Eats (Food Network) uses a chimney, (for both briquettes and lump) and he puts some vegetable oil on the newspaper he uses to help it burn longer to get the charcoal going.

Wes

Jstas

Newspaper and briquettes or chunk/lump charcoal are all I use in my chimneys and I have yet to have a problem. If you do it right you don't need any accelerants or a bellows. That's alot of extra, unnecessary effort. Only problem I ever had was one REALLY humid day and it was hard to keep the newspaper lit instead of just smoldering. That was the last time I used charcoal lighter fluid.

I experimented on another humid day and found that dryer lint will keep enough heat in the initial lighting of the newspaper to force any moisture out. Dryer lint is a trick I learned in the Boy Scouts. It doesn't soak up moisture and it has plenty of air pockets in it. It lights readily even in the rain. I usually packed a waxed cardboard tube of it with plastic end caps to keep the moisture out. Always had a fire going in minutes with that stuff.

Jstas

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

Actually, yeah, I do grill in the kitchen. Right on the stove top.

I use something like this:



It's a grill on one side and a griddle on the other and solid cast iron. It covers two burners too so you can get some serious heat in to it. You do a St. Louis steak ruib and thrown the right on that searing hot grill and go to town! The griddle has short walls so when the griddle side is down, it shrouds the gas or electric burners. I've found it quite difficult to have a grease fire with this. The grease well does fill up if you are doing alot of steaks so I've found I have to cook in shifts and drain the trap between shifts. Especially if they are wrapped in bacon.

I also use one of these in the oven as a broiler plate:

[IMG]http://images.cabelas.com/is/image/cabelas/s7_513780_imageset_01?$main-Large${/IMG] It also has grill marks on the other side. Go here to see a description and more shots:[/img]http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=MainCatcat602009-cat20116&id=0061848513780a&navCount=5&podId=0061848&parentId=cat20116&masterpathid=&navAction=push&catalogCode=XJ&rid=&parentType=index&indexId=cat601233&hasJS=true

Mine is actually a 14" dutch oven lid though. I have a 14" 4 inch deep dutch over for it too. The nice thing about this is that when I'm preparing a tenderloin and slicing it up in to fillets, I coat this with vegetable oil cooking spray and throw it in the oven and pre-heat to 375 degrees. Then I prep the meat. When I am ready to cook, I crank up the broiler and wait until I start to see smoke from the vegetable oil. It's a screaming hot grill at that point. I pull the grill out, lay the steaks down, count to 10 and turn them 90 degrees to get the hash marks. I shove it back in and cook for 3-4 minutes. Then I flip them and cook another 2-6 minutes depending on how well they need to be done. The steaks cook faster and clean up on a properly seasoned grill is a breeze!

Hillbilly61

hearingimpared wrote: »

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

In Germany, it's called sweinhoxen. Fabulous! The lower hock roasted with pototoes and another side. All served up on a plate with knife and fork to go.

Down south, it's called pork hocks. Still great, but folk from other parts of the USA call it hillbilly food... :rolleyes:

hearingimpared

We Italians cook pigs feet in our tomato sauce or as we like to call it "gravy."

hearingimpared

Keiko wrote: »

Pass the ketchup Joe.

Ketchup is foul language in my family.

hearingimpared

Keiko wrote: »

jk ya Eddie...Gunna BBQ some Ahi (yellow fin tuna) tonight. Blacken it with some Cajun spice. Then topping it off with some fresh chopped pineapple, vine ripened tomato and cilantro. Hop on across the pond and have dinner with us tonight bro.

Only if I get the feet off the luau pig.:D

I-SIG

Just ate some Italian sausage off the BGE. Smoky, spicy, meaty goodness. Slow cooked at about 250 degrees with some green beans and black-eyed peas.

Wes

Rivrrat

I'm babysitting a pork loin smoking with apple and hickory on the WSM right now. It's sitting pretty at around 220 degrees.