Consolidated "Grilling" thread
#61
Join Date: Apr 2002
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Originally Posted by jfe
I don't like mixing veggies, fruits or meat in kabobs
They have different cooking temperatures, I end up with a mix of burned and overcooked items.
They have different cooking temperatures, I end up with a mix of burned and overcooked items.
#62
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Originally Posted by annerj
^ ^
The grill I ordered has a griddle that fits over the middle two burners. Up to this point I have just used cast iron pans to do my egg/potatoe type cooking (this works very well)
The grill I ordered has a griddle that fits over the middle two burners. Up to this point I have just used cast iron pans to do my egg/potatoe type cooking (this works very well)
#63
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Originally Posted by jfe
Let us know how the new grill is, my neighbor's doesn't heat too well.
Maybe it's defective (not sure if it's my neighbor or the grill )
Maybe it's defective (not sure if it's my neighbor or the grill )
Actually the Lowes guy said in the last couple years they had a defective part (regulator?) that wasn't allowing the proper flow of gas to the grill. Your friend should call and get a replacement shipped!
#64
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Originally Posted by kipper
Sweet! What time of grill is this? We use regular cookware pans. Those work fairly well.
Its a Jenn-Air 52" Natural gas grill. It has 75,000 BTUs + a side burner. Built in smoker box, brass burners, etc.
I'm also going to pick up the rotisserie (I've never used one before)!
I absolutely love the grilling process and I love to eat so it was about time for me to invest in a nice grill! I was going to get the same kind as JFE but I don't have a mansion and thought it would be overkill (just kidding. It was just a bit out of my price range).
#65
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Originally Posted by annerj
I was going to get the same kind as JFE but I don't have a mansion and thought it would be overkill (just kidding. It was just a bit out of my price range).
It's not a mansion
But I do love my grill
#66
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Originally Posted by jfe
I don't like mixing veggies, fruits or meat in kabobs
They have different cooking temperatures, I end up with a mix of burned and overcooked items.
They have different cooking temperatures, I end up with a mix of burned and overcooked items.
#67
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Originally Posted by PSUhorty
Basic cooking... The size of the veggies and meats you skewer should all be of a size that finish cooking at approx the same time. That is, your meat pieces will be smaller than that of the veggies. Simple.
I like the rustic look
#68
Join Date: Jun 2004
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How much is the lowest I can spend for a good quality gas grill? Are all the ones with brass burners >$1k? I could see in the few hundred range, but would like to stay well south of a thousand. I assume this puts searing units out of range (i really don't understand exactly how they work anyway - they still use gas, right?). Also, our new house (if we ever get to close ) is not a mansion like the Versailles of the Rio Grande area.
#69
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I know that there are folks that like the convenience of gas grills, but you simply cannot get the same effect with a gas grill as slow-smoking meat over wood and/or charcoal.
I had a gas grill once and used it maybe twice. It was extremely disappointing after eating charcoaled or wood-smoked meats.
YMMV
I had a gas grill once and used it maybe twice. It was extremely disappointing after eating charcoaled or wood-smoked meats.
YMMV
#70
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Originally Posted by nd_eric_77
is not a mansion like the Versailles of the Rio Grande area.
Unfortunately brass burners and searing units are expensive, but that doesn't mean you can't get a decent grill for less money
My old charbroil worked pretty well
Just look for the following
- Heavy grill grates (keep and distribute the heat better)
- No windows, it just gets dirty and makes a mess
- At least 2 zones, some items cook faster than others
- Side burner, only used mine a few times
- Rotisserie, first time I own one, haven't used it, yet
- Gas or Charcoal (convenience vs taste)
For those that don't understand the searing concept, here is a nice explanation of how infrared works
http://www.charbroil.com/TEC/index2.html
#71
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Originally Posted by cblaisd
I know that there are folks that like the convenience of gas grills, but you simply cannot get the same effect with a gas grill as slow-smoking meat over wood and/or charcoal.
I had a gas grill once and used it maybe twice. It was extremely disappointing after eating charcoaled or wood-smoked meats.
YMMV
I had a gas grill once and used it maybe twice. It was extremely disappointing after eating charcoaled or wood-smoked meats.
YMMV
#72
Join Date: Jul 2001
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Originally Posted by bdjohns1
Don't ever, ever, ever use lighter fluid. Best way to start charcoal is using a chimney starter (available for ~$15 at Home Depot), next best would probably be one of those electric starters.
Speaking of charcoal, magiciansampras noted that you don't need to overload your grill with charcoal, and that's right - I've got a weber cookbook which recommends 50 briquettes for their 22.5" grills.
Dip a folded paper towel in some kind of oil (vegetable, olive, etc) and use your tongs to oil the grill grate - food won't stick quite so much.
One of these days I'm going to try the cedar plank salmon. I have some cedar planks bought for that purpose, but we're kind of afraid to ruin good fish. Some of our fish grilling tries (they were on the old cheapo gas grill, though) came out so-so, and some not so great.
Also want to try wood chips again. I tried a smoker box a couple times on the gas grill, but I wasn't too impressed with that. Might try the real lump charcoal one day.
#73
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Originally Posted by CrazyOne
Also want to try wood chips again. I tried a smoker box a couple times on the gas grill, but I wasn't too impressed with that. Might try the real lump charcoal one day.
#75
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Originally Posted by jfe
I only used the smoker box once on my grill, and it incinerated the soaked wood chips
I am going to have to adjust the gas valve
I am going to have to adjust the gas valve