Of course they do, LP burns a whole lot hotter, since it's a refined product C3H8 (yes, I watch Good Eats :o) and that is the reason why Natural Gas burners are bigger, they need more gas to produce the same amount of heat

I have a permanent (OK almost permanent) built in for my grill, and I run LP. Running a natural gas line would have been a nightmare, and I have two tanks, it has enough space to handle two in its doors

Hmm, I'm thinking once we buy a house, it might be a nice housewarming present for DH...

LOX would be hotter still
http://www.doeblitz.net/ghg/

:p

I am sure Napalm does a great job in heating, although I wouldn't want to eat anything cooked in it ;)

^ I said it up thread but there is no way around this fact!

Good meat = better eats.

but those are flavor bits !!! :eek:

I would suggest if using a gas grill to use wood chips.

Soak them and place in a container (they make them specifically for wood chips) or place in heavy foil poked with some holes.

--

I agree! I always keep a spare 2nd tank ready to go.

There's nothing like cooking dinner at 7, 8, or 9 PM on Friday or Saturday, and find out half way through cooking that you're out of propane! :rolleyes: (It has happened to me a few times. :eek: ) When that happens, you can just take off the empty tank, put on the full 2nd tank, and finish cooking. Then you can wait until Monday (or the next day) to fill the empty!

Spending $20 for a 2nd tank is worth it! ^

Spark it up at 4:20

In that case, I'd go against previous advice and make the burgers thin. Your crowd is gonna get hungry - fast - and they won't mind White Castles. Maximize throughput with skinny burgers!

I've got a Weber chimney, and the handle's long enough and it's got enough of a heat shield between the handle and the body that I can pour carefully w/o mitts.

As far as oiling the grate, I throw it on, let it heat up good, then do the paper towel with tongs (I have long tongs that grip pretty tight at the end) - works great. Some grillers will actually use a piece of bacon fat, but I've never kept bacon fat around to try it with.

I actually have a bunch of cedar planks, somewhat unintentionally. We just put up a cedar fence at our house, and the pickets come 6' tall. Unfortunately, village ordinance keeps you from building a fence taller than 5', so I had about 350 pieces of 5.5"x0.5" cedar planks that were all between 12-18 inches long. We saved about 100, plus some scraps of 2x4 and 4x4 that I'll chop up tiny for the smoker box. I'll be doing a lot of cooking with cedar. :)

If you'd like to mail me some, some fish steaks and I could put them to good use :)

I used many of the tips on this thread for July 4
http://www.flyertalk.com/forum/showp...&postcount=178

Yum.

Seems a good day for a bump :)

Any new grilling tips or success stories from your Fourth of July grilling?

Since it took me 7 years to get through one tank of LP, I'll think I'll pass, even though the tequilla-lime chicken was yummy.

I use one a month :eek:

Cleaning
 

Here is a good tip for cleaning the grill:

We have a NG Weber. After we finish with what we are grilling, we cover the grill with aluminum foil crank everything to high and close the grill. Wait about 10-12 minutes, come back turn everything off and throw the foil in the garbarge. Just scrape the remains with your simple brush. It works wonders!

I don't do this everytime I grill. Maybe once every 2-3 weeks depending on your use.

Enjoy!

I have the Kettle and a monster with the offset firebox. I like the Kettle better for many reasons, including the less charcoal thing. It is easier to control, easier to clean up, heats faster, takes up less room, etc. However, when grilling for the whole block, the monster is the only way to go! One thing about the Kettle, if you can find them (got mine at Home Depot), get the rails to keep the coals against the sides. They let you pile the coals up better to keep them buring (less/no straglers lying off by them selves).

One thing I have been doing with my pork ribs is spraying them directly with apple juice throughout the cooking time up until about 45 minutes prior to when I think they will be done. This allows the crust to dry out if going for dry and leaves enough time to let the sauce dig in a little if going KC. I tend to like more sauce on the side than cooked into the meat.

Make your own rubs. I have found some I like in store/online, but who knows how long they have been sitting around? I buy fresh spices in quantity I know I can use in a few months. Plus, I can easily tweak them for personal tastes.

That is exactly why I converted my gasser to natural gas. It gets plenty hot for the things I cook on it.

I didn't want to take the chance of finding someone to hook up the natural gas line to my house. I've owned my grill over a year, and I finally found someone to do the electrical wiring for the built in lights :rolleyes:

I just use a couple of bricks, or big lava rocks.

I find the best for cleaning the grill when you're done is to spray the grill (before adding the food) with olive oil! I previously used a spray like PAM, but the olive oil makes cleanup much easier!

Do you know if there is any way to tell if my grill can be converted from propane to natural gas? And who would I get to do it? I have no way of contacting the company that made the grill.

For marinading - get a couple family packs of chicken or steaks, etc. and separate the meat into portions to fit whatever your needs are.

Prepare whatever your favorite marinade is, and combine the marinade and meat in zip-lock or even air seeled food storage bags. put into the freezer and then before work, just take out whatever you'd like, and as it thaws, the meat will be marinating and you'll have a nicely marinated piece of meat by the time you get home.

My favorite is rotisserie prime rib and it is super easy to make.

Take a spray bottle filled with water and spray the roast.
Sprinkle liberally with garlic powder. Don't use garlic salt it will be too salty.
Spray roast with water again and coat with crushed black pepper. Spray one more time and coat with rosemary.

You really need to put each of the 3 spices on pretty thick. It makes a great crust on the roast and the flavor goes all the way through.

The grill should be on high or around 450 or so. Put the roast on the rotisserie and spin away for 30 minutes. Turn the grill to low, it should be around 250 degrees. You may need to crack open the cover if the grill won't come down to this temp. Keep spinning away until internal temp reads 135 degrees for rare. How long this takes depending on the size of the roast, usually not more than an hour or so.

Let the prime rib sit for 20 to 30 minutes as it will continue to cook while sitting, raising another 5 degrees or so.

I had a brick (yep, used the wrong kind) blow apart. Bought the rails after that, and I use them to stack my charcoal basket in my offset smoker (low standard grate gets suffocated by ash, the rails allow me to raise the coals, increase time before cleaning on a long smoke).

Lava rock, good idea!

My wife's good firend is married to a gas contractor. Cost me a phone call and a pizza. If I had to call and pay retail, I'd probably still do it.

Now I just need an electrician. Running the power for the rotis and lights is not difficult, just a hassle.

That thing had lights? Man, I thought it was pretty nice before, but that's da bomb. :)

But, I'm still a charcoal and work light kind of guy. ;)

Best regards,

William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide

[email protected]

Don't ever let Hank Hill know you are choosing charcoal over propane for your grill........I tell you what! :p :D ;)

That's my 2c tip.

It has really nice led blue lights that illuminate the knobs, and a single light inside the grill, which works very nice :cool:

Interesting in that PAM is olive oil in aerosol form...!

Olive oil IMO also adds better flavor than PAM.

Moving to a Condo; Have to give up my Weber Gas Grill; What Now?
 

What might you seasoned veteran grillers suggest if you didn't have a gas grill. We're moving to a condo apartment and unfortunately won't be able to use a gas grill. My only option is an electric grill which can't possibly be as good for burgers, steaks, chicken, and ribs as my old Weber. Can any of you make some suggestions as to how to come close to the gas grill taste using an electric one? Also, if I may ask, any suggestions as to what you might be recommend? Thanks in advance.

A couple of thoughts:

1. Use a good quality dry rub (I use Emeril's Cajun seasoning. I make my own from the recipe on FoodTV & add some summer savory). This works on almost any type of meat, even fish.

2. Buy wood chips & smoke them in the bbq while grilling if the condo association will let you. There is no fire involved so it should be OK IMHO. The chips come in mesquite, alder, hickory, cherry & many other types, so choose whichever you like. Soak them in water beforehand so they smoke slowy to get the best flavor.

I use a LNG grill & the wood chips really make a difference.

Made "beer can chicken" on my WEBER and it was the best chicken I Have ever cooked/tasted/eaten before. Juicy/moist with the right touch of seasonings....

For all you that do not know what beer can chicken is, here goes:

1 full chicken (or cornish hen)
1 6pack dark beer (for cornish hen, get RedBull can, dump red bull, pour in dark beer 3/4 of the way)

rub the bird with olive oil -- get a good coating
dry rub marinade in a plastic bag with whatever you like for 2-3 hrs

pop open beer can, take a good swig and then set it aside. Pour same dry rub into beer can

Slide chicken butt first over the can and place in in aluminum tray (for easier cleaning) and place it in the middle of grill..

cook until thigh juices run clear....drink 5 other beers or more!!!!

Pull off grill and slowly slide chicken off beer can. Throw the beer can and aluminun foil in recycle bin.

ENJOY !!!

If for some reason you can't use smoke chips, get some "liquid smoke". They sell it at the grocery usually near the ketchup, worcestshire or BBQ sauces. It comes in a little bottle & is VERY potent. You just need a few drops in your marinade to give a smoky flavor. My condolences on giving up the Weber.

Seems a lot easier to pick up one of those cooked chickens from the local grocery store and a 6-pack. :D

Tomorrow I am going to have an 18 ounce boneless ribeye

Just garlic, salt and pepper, medium rare :cool:

And...how was it?? :D

Perfect

I added a little bit of basil butter on top of it

:cool:

Thanks for receipe and tips :) I will try it !

How much beer should we leave in the can before we add the dry rub? Just like one big gulp? Also, what heat should we cook this on med-high? How long does it take for the juices to run clear, 2 hours or so?

Thanks!