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Thread: New Grill (Was favorite Steak)

  1. #1
    Nad R Guest

    Default New Grill (Was favorite Steak)

    Bryan <[email protected]> wrote:
    > On Jun 23, 11:50 am


    > I sometimes push freshly cracked pepper into the fat first, but
    > "without anything" is great too. Charcoal is OK, but it really
    > deserves a wood fire. Porterhouse combines the almost sweet flavor of
    > the strip with the lovely texture of the tenderloin, and there are
    > bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    >
    > --Bryan


    My thirty year old gas grill is on it's last leg. I plan on getting a new
    grill this summer. I like the convenience of gas. But the other kinds of
    grills are pulling on me. Perhaps why I marinate all the meats that goes on
    my cheap old grill. But money is getting tighter.

    I liked my old grill, it had those Lava rocks in it and it seemed to do a
    good job grilling. But it is thirty years old and rusting out and shakily.
    I have never seen a newer grill that uses those rocks.

    I have watched that guy on occasion the has the BBQ University show on PBS
    and his many grills... But have I no such grill and wonder about them.

    I want a small grill because it is just me, one person. I was looking at a
    small Char-Broil two burner grill at Costco's for three hundred dollars.
    But those wood and charcoal grills look tempting. But they seem to be large
    and I my back deck is small. Is it safe for a wood burner grill on the back
    deck? I do have a large back yard and it is out in the open. Not just off
    the kitchen deck.

    Any thoughts?

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  2. #2
    ImStillMags Guest

    Default Re: New Grill (Was favorite Steak)

    On Jun 23, 11:06*am, Nad R <n...@positivegogetter.cooldude> wrote:
    > Bryan <bryangsimm...@gmail.com> wrote:
    > > On Jun 23, 11:50 am
    > > I sometimes push freshly cracked pepper into the fat first, but
    > > "without anything" is great too. *Charcoal is OK, but it really
    > > deserves a wood fire. *Porterhouse combines the almost sweet flavor of
    > > the strip with the lovely texture of the tenderloin, and there are
    > > bones to gnaw on afterward. * Marinating is for inferior cuts of beef..

    >
    > > --Bryan

    >
    > My thirty year old gas grill is on it's last leg. I plan on getting a new
    > grill this summer. I like the convenience of gas. But the other kinds of
    > grills are pulling on me. Perhaps why I marinate all the meats that goes on
    > my cheap old grill. But money is getting tighter.
    >
    > I liked my old grill, it had those Lava rocks in it and it seemed to do a
    > good job grilling. But it is thirty years old and rusting out and shakily..
    > I have never seen a newer grill that uses those rocks.
    >
    > I have watched that guy on occasion the has the BBQ University show on PBS
    > and his many grills... But have I no such grill and wonder about them.
    >
    > I want a small grill because it is just me, one person. I was looking at a
    > small Char-Broil two burner grill at Costco's for three hundred dollars.
    > But those wood and charcoal grills look tempting. But they seem to be large
    > and I my back deck is small. Is it safe for a wood burner grill on the back
    > deck? I do have a large back yard and it is out in the open. Not just off
    > the kitchen deck.
    >
    > Any thoughts?
    >
    > --
    > Enjoy Life... Nad R *(Garden in zone 5a Michigan)


    I have an Aussie three burner that has lava rocks. I bought it about
    5 years ago. I'm not sure but I think they still make them
    with the lava rocks. I really like it because the drippings give the
    smoke and flavor you want rather than the 'gas' smell and taste.
    I have the Bonza 3 Deluxe but it looks like from their website that
    they aren't doing the lava rocks anymore.

    http://www.aussiegrills.com/products_bonza_deluxe.php

    It does say it is a dual fuel grill though, you can use gas or
    charcoal. That might work for you.

    I really like my Aussie, it's been a really good grill. Nice heavy
    porcelan coated cast iron grills and it's good lookiing.


  3. #3
    Bryan Guest

    Default Re: New Grill (Was favorite Steak)

    On Jun 23, 1:06*pm, Nad R <n...@positivegogetter.cooldude> wrote:
    > Bryan <bryangsimm...@gmail.com> wrote:
    > > On Jun 23, 11:50 am
    > > I sometimes push freshly cracked pepper into the fat first, but
    > > "without anything" is great too. *Charcoal is OK, but it really
    > > deserves a wood fire. *Porterhouse combines the almost sweet flavor of
    > > the strip with the lovely texture of the tenderloin, and there are
    > > bones to gnaw on afterward. * Marinating is for inferior cuts of beef..

    >
    > > --Bryan

    >
    > My thirty year old gas grill is on it's last leg. I plan on getting a new
    > grill this summer. I like the convenience of gas. But the other kinds of
    > grills are pulling on me. Perhaps why I marinate all the meats that goes on
    > my cheap old grill. But money is getting tighter.
    >
    > I liked my old grill, it had those Lava rocks in it and it seemed to do a
    > good job grilling. But it is thirty years old and rusting out and shakily..
    > I have never seen a newer grill that uses those rocks.
    >
    > I have watched that guy on occasion the has the BBQ University show on PBS
    > and his many grills... But have I no such grill and wonder about them.
    >
    > I want a small grill because it is just me, one person. I was looking at a
    > small Char-Broil two burner grill at Costco's for three hundred dollars.
    > But those wood and charcoal grills look tempting. But they seem to be large
    > and I my back deck is small. Is it safe for a wood burner grill on the back
    > deck? I do have a large back yard and it is out in the open. Not just off
    > the kitchen deck.


    Any house where I couldn't have a Weber Kettle is not somewhere I'd
    choose to dwell.
    >
    > Any thoughts?


    http://www.amazon.com/Weber-751001-2.../dp/B00004RALR
    >
    > --
    > Enjoy Life... Nad R *(Garden in zone 5a Michigan)


    --Bryan

  4. #4
    Pete C. Guest

    Default Re: New Grill (Was favorite Steak)


    Nad R wrote:
    >
    > Bryan <[email protected]> wrote:
    > > On Jun 23, 11:50 am

    >
    > > I sometimes push freshly cracked pepper into the fat first, but
    > > "without anything" is great too. Charcoal is OK, but it really
    > > deserves a wood fire. Porterhouse combines the almost sweet flavor of
    > > the strip with the lovely texture of the tenderloin, and there are
    > > bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    > >
    > > --Bryan

    >
    > My thirty year old gas grill is on it's last leg. I plan on getting a new
    > grill this summer. I like the convenience of gas. But the other kinds of
    > grills are pulling on me. Perhaps why I marinate all the meats that goes on
    > my cheap old grill. But money is getting tighter.
    >
    > I liked my old grill, it had those Lava rocks in it and it seemed to do a
    > good job grilling. But it is thirty years old and rusting out and shakily.
    > I have never seen a newer grill that uses those rocks.
    >
    > I have watched that guy on occasion the has the BBQ University show on PBS
    > and his many grills... But have I no such grill and wonder about them.
    >
    > I want a small grill because it is just me, one person. I was looking at a
    > small Char-Broil two burner grill at Costco's for three hundred dollars.
    > But those wood and charcoal grills look tempting. But they seem to be large
    > and I my back deck is small. Is it safe for a wood burner grill on the back
    > deck? I do have a large back yard and it is out in the open. Not just off
    > the kitchen deck.
    >
    > Any thoughts?


    Cabela's currently has a compact stainless infrared grill for $129 or
    so. I picked one up and it works rather well for burgers and steaks.
    It's setup for the small disposable LP cylinders, but for $20 or so you
    can buy a bulk tank adapter hose that will let you connect it to a
    regular 20# tank. I did find I had to adjust the regulator slightly
    (there is an adjustment screw under the knob), but other than that no
    issues with it.

  5. #5
    Landon Guest

    Default Re: New Grill (Was favorite Steak)

    On Thu, 23 Jun 2011 18:06:13 +0000 (UTC), Nad R
    <[email protected]> wrote:

    >Bryan <[email protected]> wrote:
    >> On Jun 23, 11:50 am

    >
    >> I sometimes push freshly cracked pepper into the fat first, but
    >> "without anything" is great too. Charcoal is OK, but it really
    >> deserves a wood fire. Porterhouse combines the almost sweet flavor of
    >> the strip with the lovely texture of the tenderloin, and there are
    >> bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    >>
    >> --Bryan

    >
    >My thirty year old gas grill is on it's last leg. I plan on getting a new
    >grill this summer. I like the convenience of gas. But the other kinds of
    >grills are pulling on me. Perhaps why I marinate all the meats that goes on
    >my cheap old grill. But money is getting tighter.
    >
    >I liked my old grill, it had those Lava rocks in it and it seemed to do a
    >good job grilling. But it is thirty years old and rusting out and shakily.
    >I have never seen a newer grill that uses those rocks.
    >
    >I have watched that guy on occasion the has the BBQ University show on PBS
    >and his many grills... But have I no such grill and wonder about them.
    >
    >I want a small grill because it is just me, one person. I was looking at a
    >small Char-Broil two burner grill at Costco's for three hundred dollars.
    >But those wood and charcoal grills look tempting. But they seem to be large
    >and I my back deck is small. Is it safe for a wood burner grill on the back
    >deck? I do have a large back yard and it is out in the open. Not just off
    >the kitchen deck.
    >
    >Any thoughts?


    I cook for only myself, and bought the Weber Portable Table-Top
    "Smokey Joe Gold".
    http://www.weber.com/explore/grills/...mokey-joe-gold

    Great grill for one person. 14.5" diameter with dome lid.

  6. #6
    Dave Bugg Guest

    Default Re: New Grill (Was favorite Steak)

    Nad R wrote:
    >......... Is it safe for a wood
    > burner grill on the back deck? I do have a large back yard and it is
    > out in the open. Not just off the kitchen deck.
    >
    > Any thoughts?


    The short answer, for wood decks, is no. HOWEVER.... there are large
    protective pads which will protect a deck from hot embers spilling out onto
    the decking material.
    --
    Dave
    "A human being should be able to change a diaper, plan an invasion,
    butcher a hog, conn a ship, design a building, write a sonnet, balance
    accounts, build a wall, set a bone, comfort the dying, take orders,
    give orders, cooperate, act alone, solve equations, analyze a new
    problem, pitch manure, program a computer, cook a tasty meal, fight
    efficiently, die gallantly. Specialization is for insects."--------
    ----- Robert Heinlein



  7. #7
    Sky Guest

    Default Re: New Grill (Was favorite Steak)

    On 6/23/2011 1:06 PM, Nad R wrote:
    > Bryan<[email protected]> wrote:
    >> On Jun 23, 11:50 am

    >
    >> I sometimes push freshly cracked pepper into the fat first, but
    >> "without anything" is great too. Charcoal is OK, but it really
    >> deserves a wood fire. Porterhouse combines the almost sweet flavor of
    >> the strip with the lovely texture of the tenderloin, and there are
    >> bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    >>
    >> --Bryan

    >
    > My thirty year old gas grill is on it's last leg. I plan on getting a new
    > grill this summer. I like the convenience of gas. But the other kinds of
    > grills are pulling on me. Perhaps why I marinate all the meats that goes on
    > my cheap old grill. But money is getting tighter.
    >
    > I liked my old grill, it had those Lava rocks in it and it seemed to do a
    > good job grilling. But it is thirty years old and rusting out and shakily.
    > I have never seen a newer grill that uses those rocks.
    >
    > I have watched that guy on occasion the has the BBQ University show on PBS
    > and his many grills... But have I no such grill and wonder about them.
    >
    > I want a small grill because it is just me, one person. I was looking at a
    > small Char-Broil two burner grill at Costco's for three hundred dollars.
    > But those wood and charcoal grills look tempting. But they seem to be large
    > and I my back deck is small. Is it safe for a wood burner grill on the back
    > deck? I do have a large back yard and it is out in the open. Not just off
    > the kitchen deck.
    >
    > Any thoughts?


    Check "CraigsList" for a nice used gas grill. I've seen those listed
    often in my local "CL". There's always a gem if one keeps an eye out.

    Sky

    --

    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  8. #8
    sf Guest

    Default Re: New Grill (Was favorite Steak)

    On Thu, 23 Jun 2011 18:06:13 +0000 (UTC), Nad R
    <[email protected]> wrote:

    > Bryan <[email protected]> wrote:
    > > On Jun 23, 11:50 am

    >
    > > I sometimes push freshly cracked pepper into the fat first, but
    > > "without anything" is great too. Charcoal is OK, but it really
    > > deserves a wood fire. Porterhouse combines the almost sweet flavor of
    > > the strip with the lovely texture of the tenderloin, and there are
    > > bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    > >
    > > --Bryan

    >
    > My thirty year old gas grill is on it's last leg. I plan on getting a new
    > grill this summer. I like the convenience of gas. But the other kinds of
    > grills are pulling on me. Perhaps why I marinate all the meats that goes on
    > my cheap old grill. But money is getting tighter.
    >
    > I liked my old grill, it had those Lava rocks in it and it seemed to do a
    > good job grilling. But it is thirty years old and rusting out and shakily.
    > I have never seen a newer grill that uses those rocks.
    >
    > I have watched that guy on occasion the has the BBQ University show on PBS
    > and his many grills... But have I no such grill and wonder about them.
    >
    > I want a small grill because it is just me, one person. I was looking at a
    > small Char-Broil two burner grill at Costco's for three hundred dollars.
    > But those wood and charcoal grills look tempting. But they seem to be large
    > and I my back deck is small. Is it safe for a wood burner grill on the back
    > deck? I do have a large back yard and it is out in the open. Not just off
    > the kitchen deck.
    >
    > Any thoughts?


    My kids bought me a gas grill a few years ago, but it is never used
    unless they do the cooking. The gas tank doesn't have a gage and I
    have no idea if it's nearing empty or not, so I just don't use it. I
    prefer the visual of clues of charcoal and I think (mesquite) charcoal
    burns hotter too, which I like.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  9. #9
    Pete C. Guest

    Default Re: New Grill (Was favorite Steak)


    sf wrote:
    >


    > The gas tank doesn't have a gage and I
    > have no idea if it's nearing empty or not, so I just don't use it.


    You have got to be kidding. That city living must really rot your brain
    as the latest study indicates (see CNN.com).

    Those of us in the country know that:

    1. A 20# LP tank last a *long* time in regular grilling use, like all
    year unless you grill every single day.

    2. We can pick up the tank and judge how full it is by weight. You can
    use a bathroom scale if you want to be really accurate. The tare weight
    is stamped in the valve collar / handle.

    3. There are inexpensive add on gauges that you can buy if you can't
    judge by weight.

    4. You should always have a second full tank on hand so you don't have
    to care how much LP is in the tank since the tanks can be changed in
    under a minute.

  10. #10
    Nad R Guest

    Default Re: New Grill (Was favorite Steak)

    ImStillMags <[email protected]> wrote:
    > On Jun 23, 11:06 am, Nad R <n...@positivegogetter.cooldude> wrote:
    >> Bryan <bryangsimm...@gmail.com> wrote:
    >>> On Jun 23, 11:50 am
    >>> I sometimes push freshly cracked pepper into the fat first, but
    >>> "without anything" is great too. Charcoal is OK, but it really
    >>> deserves a wood fire. Porterhouse combines the almost sweet flavor of
    >>> the strip with the lovely texture of the tenderloin, and there are
    >>> bones to gnaw on afterward. Marinating is for inferior cuts of beef.

    >>
    >>> --Bryan

    >>
    >> My thirty year old gas grill is on it's last leg. I plan on getting a new
    >> grill this summer. I like the convenience of gas. But the other kinds of
    >> grills are pulling on me. Perhaps why I marinate all the meats that goes on
    >> my cheap old grill. But money is getting tighter.
    >>
    >> I liked my old grill, it had those Lava rocks in it and it seemed to do a
    >> good job grilling. But it is thirty years old and rusting out and shakily.
    >> I have never seen a newer grill that uses those rocks.
    >>
    >> I have watched that guy on occasion the has the BBQ University show on PBS
    >> and his many grills... But have I no such grill and wonder about them.
    >>
    >> I want a small grill because it is just me, one person. I was looking at a
    >> small Char-Broil two burner grill at Costco's for three hundred dollars.
    >> But those wood and charcoal grills look tempting. But they seem to be large
    >> and I my back deck is small. Is it safe for a wood burner grill on the back
    >> deck? I do have a large back yard and it is out in the open. Not just off
    >> the kitchen deck.
    >>
    >> Any thoughts?
    >>
    >> --
    >> Enjoy Life... Nad R (Garden in zone 5a Michigan)

    >
    > I have an Aussie three burner that has lava rocks. I bought it about
    > 5 years ago. I'm not sure but I think they still make them
    > with the lava rocks. I really like it because the drippings give the
    > smoke and flavor you want rather than the 'gas' smell and taste.
    > I have the Bonza 3 Deluxe but it looks like from their website that
    > they aren't doing the lava rocks anymore.
    >
    > http://www.aussiegrills.com/products_bonza_deluxe.php
    >
    > It does say it is a dual fuel grill though, you can use gas or
    > charcoal. That might work for you.
    >
    > I really like my Aussie, it's been a really good grill. Nice heavy
    > porcelan coated cast iron grills and it's good lookiing.


    I would miss those lava rocks, like having a best of both worlds into one.
    I did a google on lava rock grill, no one makes them any more and no reason
    why.
    Some sight had replacement parts for the old lava rock grills. Maybe I
    should hang on to this old grill of mine and try to restore it.

    http://bbq.about.com/b/2004/09/02/grills-wlava-rock.htm

    If not what I have read, almost everyone hated the gas only grills.
    If cannot restore it, I will probably get a Weber charcoal grill.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  11. #11
    Nad R Guest

    Default Re: New Grill (Was favorite Steak)

    sf <[email protected]> wrote:
    > On Thu, 23 Jun 2011 18:06:13 +0000 (UTC), Nad R
    > <[email protected]> wrote:
    >
    >> Bryan <[email protected]> wrote:
    >>> On Jun 23, 11:50 am

    >>
    >>> I sometimes push freshly cracked pepper into the fat first, but
    >>> "without anything" is great too. Charcoal is OK, but it really
    >>> deserves a wood fire. Porterhouse combines the almost sweet flavor of
    >>> the strip with the lovely texture of the tenderloin, and there are
    >>> bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    >>>
    >>> --Bryan

    >>
    >> My thirty year old gas grill is on it's last leg. I plan on getting a new
    >> grill this summer. I like the convenience of gas. But the other kinds of
    >> grills are pulling on me. Perhaps why I marinate all the meats that goes on
    >> my cheap old grill. But money is getting tighter.
    >>
    >> I liked my old grill, it had those Lava rocks in it and it seemed to do a
    >> good job grilling. But it is thirty years old and rusting out and shakily.
    >> I have never seen a newer grill that uses those rocks.
    >>
    >> I have watched that guy on occasion the has the BBQ University show on PBS
    >> and his many grills... But have I no such grill and wonder about them.
    >>
    >> I want a small grill because it is just me, one person. I was looking at a
    >> small Char-Broil two burner grill at Costco's for three hundred dollars.
    >> But those wood and charcoal grills look tempting. But they seem to be large
    >> and I my back deck is small. Is it safe for a wood burner grill on the back
    >> deck? I do have a large back yard and it is out in the open. Not just off
    >> the kitchen deck.
    >>
    >> Any thoughts?

    >
    > My kids bought me a gas grill a few years ago, but it is never used
    > unless they do the cooking. The gas tank doesn't have a gage and I
    > have no idea if it's nearing empty or not, so I just don't use it. I
    > prefer the visual of clues of charcoal and I think (mesquite) charcoal
    > burns hotter too, which I like.


    So far most seems to lean towards the Weber Kettles. I do have a pad under
    my old gas grill. I keep my current gas grill one foot from the railings
    and about ten feet from the house. I have no deck cover to catch on fire.
    But one person answered the deck question with no.

    Since i heat with propane, I would run a new gas line to the grill with a
    cutoff valve in the house user the kitchen sink. So running out of propane
    would not be an issue with a 1000 gallon tank. If I got a gas grill?

    But I remember that show from Alton Brown on grilling. He said "I never ran
    into a person that said, I love that propane taste".

    But I like the price of the kettle grills. Will I pay a lot for charcoal or
    wood flavors?
    Still the wood deck and close to the home?

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  12. #12
    sf Guest

    Default Re: New Grill (Was favorite Steak)

    On Thu, 23 Jun 2011 11:21:47 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    > http://www.aussiegrills.com/products_bonza_deluxe.php
    >
    > It does say it is a dual fuel grill though, you can use gas or
    > charcoal. That might work for you.


    That would certainly work for me! I'll take a look at it too.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  13. #13
    Pete C. Guest

    Default Re: New Grill (Was favorite Steak)


    Nad R wrote:
    >
    > ImStillMags <[email protected]> wrote:
    > > On Jun 23, 11:06 am, Nad R <n...@positivegogetter.cooldude> wrote:
    > >> Bryan <bryangsimm...@gmail.com> wrote:
    > >>> On Jun 23, 11:50 am
    > >>> I sometimes push freshly cracked pepper into the fat first, but
    > >>> "without anything" is great too. Charcoal is OK, but it really
    > >>> deserves a wood fire. Porterhouse combines the almost sweet flavor of
    > >>> the strip with the lovely texture of the tenderloin, and there are
    > >>> bones to gnaw on afterward. Marinating is for inferior cuts of beef.
    > >>
    > >>> --Bryan
    > >>
    > >> My thirty year old gas grill is on it's last leg. I plan on getting a new
    > >> grill this summer. I like the convenience of gas. But the other kinds of
    > >> grills are pulling on me. Perhaps why I marinate all the meats that goes on
    > >> my cheap old grill. But money is getting tighter.
    > >>
    > >> I liked my old grill, it had those Lava rocks in it and it seemed to do a
    > >> good job grilling. But it is thirty years old and rusting out and shakily.
    > >> I have never seen a newer grill that uses those rocks.
    > >>
    > >> I have watched that guy on occasion the has the BBQ University show on PBS
    > >> and his many grills... But have I no such grill and wonder about them.
    > >>
    > >> I want a small grill because it is just me, one person. I was looking at a
    > >> small Char-Broil two burner grill at Costco's for three hundred dollars.
    > >> But those wood and charcoal grills look tempting. But they seem to be large
    > >> and I my back deck is small. Is it safe for a wood burner grill on the back
    > >> deck? I do have a large back yard and it is out in the open. Not just off
    > >> the kitchen deck.
    > >>
    > >> Any thoughts?
    > >>
    > >> --
    > >> Enjoy Life... Nad R (Garden in zone 5a Michigan)

    > >
    > > I have an Aussie three burner that has lava rocks. I bought it about
    > > 5 years ago. I'm not sure but I think they still make them
    > > with the lava rocks. I really like it because the drippings give the
    > > smoke and flavor you want rather than the 'gas' smell and taste.
    > > I have the Bonza 3 Deluxe but it looks like from their website that
    > > they aren't doing the lava rocks anymore.
    > >
    > > http://www.aussiegrills.com/products_bonza_deluxe.php
    > >
    > > It does say it is a dual fuel grill though, you can use gas or
    > > charcoal. That might work for you.
    > >
    > > I really like my Aussie, it's been a really good grill. Nice heavy
    > > porcelan coated cast iron grills and it's good lookiing.

    >
    > I would miss those lava rocks, like having a best of both worlds into one.
    > I did a google on lava rock grill, no one makes them any more and no reason
    > why.
    > Some sight had replacement parts for the old lava rock grills. Maybe I
    > should hang on to this old grill of mine and try to restore it.
    >
    > http://bbq.about.com/b/2004/09/02/grills-wlava-rock.htm
    >
    > If not what I have read, almost everyone hated the gas only grills.
    > If cannot restore it, I will probably get a Weber charcoal grill.


    The infrared grills like the one I recommended run on LP, but perform
    closer to charcoal since they provide very high direct heat similar to
    charcoal and very different from a regular gas burner.

  14. #14
    Dave Bugg Guest

    Default Re: New Grill (Was favorite Steak)

    Nad R wrote:

    > But I remember that show from Alton Brown on grilling. He said "I
    > never ran into a person that said, I love that propane taste".


    There is not a lot of 'wood smoke' flavor involved with grilling. The
    temperatures for grilling are high, which means that there will be virtually
    no smoke involved. Add to that the fact that grilling cooks food fast, which
    means that even if smoke were involved, food is simply not exposed for a
    long enough period of time to really matter. Sure, some people like to soak
    wood chips (yuck), or wrap chunks of wood in foil which has hole poked in,
    but I have never tasted much, if any, proper 'smoke' flavoring from this
    effort.

    Propane grilling is the same. I have never tasted 'propane' from the
    grilling I do. I do get the flavors of meat fat and drippings which have
    been vaporized and the aromatics from such are depositied on the meat.

    I get a good smoke flavor when doing bbq, but the temp is much lower than
    grilling, and the cuts of meat used are exposed to smoke for 10 to 18 hours.
    --
    Dave
    "A human being should be able to change a diaper, plan an invasion,
    butcher a hog, conn a ship, design a building, write a sonnet, balance
    accounts, build a wall, set a bone, comfort the dying, take orders,
    give orders, cooperate, act alone, solve equations, analyze a new
    problem, pitch manure, program a computer, cook a tasty meal, fight
    efficiently, die gallantly. Specialization is for insects."--------
    ----- Robert Heinlein



  15. #15
    Dave Bugg Guest

    Default Re: New Grill (Was favorite Steak)

    Nad R wrote:

    > Still the wood deck and close to the home?


    What about it. I answered that question earlier.
    --
    Dave
    "A human being should be able to change a diaper, plan an invasion,
    butcher a hog, conn a ship, design a building, write a sonnet, balance
    accounts, build a wall, set a bone, comfort the dying, take orders,
    give orders, cooperate, act alone, solve equations, analyze a new
    problem, pitch manure, program a computer, cook a tasty meal, fight
    efficiently, die gallantly. Specialization is for insects."--------
    ----- Robert Heinlein



  16. #16
    Nunya Bidnits Guest

    Default Re: New Grill (Was favorite Steak)

    Re: [email protected]
    Sky <[email protected]> wrote:
    > On 6/23/2011 1:06 PM, Nad R wrote:
    >> Bryan<[email protected]> wrote:
    >>> On Jun 23, 11:50 am

    >>
    >>> I sometimes push freshly cracked pepper into the fat first, but
    >>> "without anything" is great too. Charcoal is OK, but it really
    >>> deserves a wood fire. Porterhouse combines the almost sweet flavor
    >>> of the strip with the lovely texture of the tenderloin, and there
    >>> are bones to gnaw on afterward. Marinating is for inferior cuts
    >>> of beef. --Bryan

    >>
    >> My thirty year old gas grill is on it's last leg. I plan on getting
    >> a new grill this summer. I like the convenience of gas. But the
    >> other kinds of grills are pulling on me. Perhaps why I marinate all
    >> the meats that goes on my cheap old grill. But money is getting
    >> tighter. I liked my old grill, it had those Lava rocks in it and it
    >> seemed to
    >> do a good job grilling. But it is thirty years old and rusting out
    >> and shakily. I have never seen a newer grill that uses those rocks.
    >>
    >> I have watched that guy on occasion the has the BBQ University show
    >> on PBS and his many grills... But have I no such grill and wonder
    >> about them. I want a small grill because it is just me, one person. I was
    >> looking at a small Char-Broil two burner grill at Costco's for three
    >> hundred dollars. But those wood and charcoal grills look tempting.
    >> But they seem to be large and I my back deck is small. Is it safe
    >> for a wood burner grill on the back deck? I do have a large back
    >> yard and it is out in the open. Not just off the kitchen deck.
    >>
    >> Any thoughts?

    >
    > Check "CraigsList" for a nice used gas grill. I've seen those listed
    > often in my local "CL". There's always a gem if one keeps an eye out.
    >
    > Sky


    You can get charcoal grills on Craig's List too, if that's your preference.
    I see them on there all the time and you can save a bunch if you don't mind
    cleaning one up.

    Bring big trashbags if you buy one. It probably won't be very clean and you
    can just break it down and stuff it in the bags for the trip home.

    Don't ask me how I know this. ;-)

    MartyB



  17. #17
    Nunya Bidnits Guest

    Default Re: New Grill (Was favorite Steak)

    Re: [email protected]
    Dave Bugg <[email protected]> wrote:
    > Nad R wrote:
    >> ......... Is it safe for a wood
    >> burner grill on the back deck? I do have a large back yard and it is
    >> out in the open. Not just off the kitchen deck.
    >>
    >> Any thoughts?

    >
    > The short answer, for wood decks, is no. HOWEVER.... there are large
    > protective pads which will protect a deck from hot embers spilling
    > out onto the decking material.


    Agreed. The other thing is you shouldn't forget to shut down the bottom
    dampers after you finish cooking because eventually the little hot bits of
    charcoal will break up and fall through. Still, if you're looking for an
    economical alternative to gas, a Weber, preferably a 22" model, is ideal and
    affordable. And there is a model which has an ash catcher that looks like a
    cooking pot and attaches under the bottom vents. This prevents almost all
    burning bits of charcoal from escaping and it has a handy lever for opening
    and closing all three bottom vents at once. That model should be sufficient
    but I'd also add the pad Dave mentioned just for peace of mind.

    Or, just bite the bullet and put it in the yard. You can buy a nice cover to
    shield it from weather.

    On a Weber kettle you can use a combo of charcoal and wood chunks or sticks
    where you let the charcoal ash over completely, putting the wood on top
    later so it's only partly burned down. Then you will get the flavor of the
    wood and the convenience of the charcoal. Steaks and burgers grilled this
    way have a wonderful flavor.

    MartyB



  18. #18
    Nad R Guest

    Default Re: New Grill (Was favorite Steak)

    "Nunya Bidnits" <[email protected]> wrote:
    > Re: [email protected]
    > Dave Bugg <[email protected]> wrote:
    >> Nad R wrote:
    >>> ......... Is it safe for a wood
    >>> burner grill on the back deck? I do have a large back yard and it is
    >>> out in the open. Not just off the kitchen deck.
    >>>
    >>> Any thoughts?

    >>
    >> The short answer, for wood decks, is no. HOWEVER.... there are large
    >> protective pads which will protect a deck from hot embers spilling
    >> out onto the decking material.

    >
    > Agreed. The other thing is you shouldn't forget to shut down the bottom
    > dampers after you finish cooking because eventually the little hot bits of
    > charcoal will break up and fall through. Still, if you're looking for an
    > economical alternative to gas, a Weber, preferably a 22" model, is ideal and
    > affordable. And there is a model which has an ash catcher that looks like a
    > cooking pot and attaches under the bottom vents. This prevents almost all
    > burning bits of charcoal from escaping and it has a handy lever for opening
    > and closing all three bottom vents at once. That model should be sufficient
    > but I'd also add the pad Dave mentioned just for peace of mind.
    >
    > Or, just bite the bullet and put it in the yard. You can buy a nice cover to
    > shield it from weather.
    >
    > On a Weber kettle you can use a combo of charcoal and wood chunks or sticks
    > where you let the charcoal ash over completely, putting the wood on top
    > later so it's only partly burned down. Then you will get the flavor of the
    > wood and the convenience of the charcoal. Steaks and burgers grilled this
    > way have a wonderful flavor.
    >
    > MartyB


    Thanks, I will have keep a lookout for the Ash Catcher Models.
    It will be next month before I get a new grill or restore mine.
    Raining outside and I am wasting the day.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  19. #19
    Steve Pope Guest

    Default Re: New Grill (Was favorite Steak)

    Nad R <[email protected]> wrote:

    >"Nunya Bidnits" <[email protected]> wrote:


    >> Dave Bugg <[email protected]> wrote:


    >> On a Weber kettle you can use a combo of charcoal and wood chunks or sticks
    >> where you let the charcoal ash over completely, putting the wood on top
    >> later so it's only partly burned down. Then you will get the flavor of the
    >> wood and the convenience of the charcoal. Steaks and burgers grilled this
    >> way have a wonderful flavor.


    Yep.

    >Thanks, I will have keep a lookout for the Ash Catcher Models.
    >It will be next month before I get a new grill or restore mine.
    >Raining outside and I am wasting the day.


    When buying a Weber Kettle, make sure that the grill itself it hinged
    in sections. This is important so that you can readily add additional
    wood pieces or charcoal briquets during operation.

    For some reason, some of the grills shipped with some Weber Kettles
    now are non-hinged. It's disturbing.

    The ash-catcher is also important. I think all current Weber
    models now have the ash-catcher.

    One final note, the smallest model -- the "Smokey Joe" -- is not
    really a true Weber Kettle. You will not be able to obtain an infusion
    of smoke in the way you can with the larger (18" or greater) models.

    Steve

  20. #20
    sf Guest

    Default Re: New Grill (Was favorite Steak)

    On Thu, 23 Jun 2011 15:03:35 -0500, "Pete C." <[email protected]>
    wrote:

    >
    > sf wrote:
    > >

    >
    > > The gas tank doesn't have a gage and I
    > > have no idea if it's nearing empty or not, so I just don't use it.

    >
    > You have got to be kidding. That city living must really rot your brain
    > as the latest study indicates (see CNN.com).
    >
    > Those of us in the country know that:
    >
    > 1. A 20# LP tank last a *long* time in regular grilling use, like all
    > year unless you grill every single day.


    LP? No thanks.
    >
    > 2. We can pick up the tank and judge how full it is by weight. You can
    > use a bathroom scale if you want to be really accurate. The tare weight
    > is stamped in the valve collar / handle.


    I am not going to pick that thing up.
    >
    > 3. There are inexpensive add on gauges that you can buy if you can't
    > judge by weight.


    Yeah, but I don't care enough about gas grilling to spend the time or
    money doing it.
    >
    > 4. You should always have a second full tank on hand so you don't have
    > to care how much LP is in the tank since the tanks can be changed in
    > under a minute.


    Nope. I don't change tanks.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

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