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!