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I've had a Weber gas grill for about 11 years now, it stays outside and always works. I haven't ever changed the batteries in it yet for the whole time I've owned it. It is a tank and just plain reliable.
Yeah....so basically adding to the litany, but for a solid gas grill that 1.) always starts. 2.) does good job. 3.) lasts. Your workhorse is a gas Weber. I like that the interior is essentially replaceable with good products.
Something more sexy if you have cash to spend and want max flavor??? Big green egg. They're legit.
Big green eggs are great, but not practical for tailgating. So what's your intent? If it's for cooking at the house than BGE all day long. For myself, I saved money and went with a grill dome...... http://grilldome.com/. I love it and it's just as good if not better IMHO. I'm going to get an XL Silver Bullet and paint helmet stripes.
This post was edited by BuckfaninGA 23 months ago
Great answers all around. While I'm no expert, the business I'm in we sell a lot of grilles. The main thing is to understand what you'll be using it for.
For me, I don't have much time so the Weber I have is perfect. For the days I have a little more time I can take a smoker box and put moist wood chips you can buy at the hardware store to add more flavor. In addition, I had natural gas run out to an outlet in the backyard. I have a hose with a quick connect so I never run out of fuel in the middle of a cookout. Also, during the summer when you tend to grill more often, natural gas prices are at their lowest....but I do grill year round.
Also, I would always add the side burner. For me, any additional cooking can also be done outside where you are not heating up the air conditioned house.
Traeger grills or The Big Green Eggs are both great grills and have many people that swear by them. They'll take a little more time to get going. The Traeger used indirect heat, so it a little different than you might be used to.
Any charcoal grill used I would definitely us lump charcoal as the briquets just don't have the same flavor.
If you decide to go with the Weber, I'd make sure get a model with stainless flavorizer bars and stainless grates. They'll both last a lot longer.
Just did T Bones on Big Green Egg tonight. Google T Rex Method. No better steak grilling. I can't impress my kids in any other way but they swear I invented meat.
DON'T buy anything but a Holland Grill! Get the stainless steel version. You will love it. Very hard to burn anything, even if you have too many beers while you're grillin LOL!
This post was edited by rugbybuckeye 23 months ago
Know why "hilarious" is such a funny word? Because it's hilarious.
Follow me on Twitter @SteveHelwagen
Weber grill?? Gas or charcoal??
You have enemies? Good. That means you've stood up for something, sometime in your life.
LOL very true I turned a rack of ribs to the biggest charcoal bisquit I have ever seen!
That seems like an awful lot of work. My method for grilling the perfect steak:
Note: I buy meat primals and cut my own steaks, vacuum seal them and freeze anything I won't eat withing a few days of cutting. I know you hear that freezing meat is bad, but if you vacuum seal it first the impact is minimal. It's when air gets in that things go bad. Then I transfer the steaks from the freezer to the fridge a few days before I make them. I usually use ribeyes cut about 1.5 inches thick.
1. If possible pull the steak out of the fridge at least 20 minutes before you even get started on the grill, but leave it in the vacuum seal package.
2. Just before prepping the grill I take the steaks out of the packaging, rinse with cool water and pat dry.
3. Generously salt both sides of the steaks with kosher salt.
4. Light your coals. I use only lump charcoal, a chimney starter filled heaping full, and 2 paraffin lighter cubes.
5. After the salt has been on the steaks for at least 15 minutes I spoon both sides of the steak with a mixture that is 2 parts A-1, 2 parts Worcestershire sauce and 1 part balsamic vinegar. But not too much, just enough to lightly but completely coat the steaks.
6. Dump the coals onto half of the bottom of my Weber kettle grill, and spread evenly, keeping to half of the coal grate.
7. Place the cooking grate on the grill for a couple of minutes.
8. While the grill grate is heating I lightly season both sides of the steaks. I use a mixture that consists of granulated garlic, onion powder, freshly ground black pepper, and a little carne asada seasoning.
9. Brush down and oil the grate.
10. Place the steaks directly over the coals on an angle. After 1 minute turn the steak 90 degrees and cook for another minute. (This forms the cross hatch grill marks.)
11. Turn the steaks over and repeat setp 10.
12. Move the steaks to the side of the grill not over the coals and repeat the process at 2 minute intervals rather than 1 minute. Place the cover on the grill with the holes open and over the steaks.
Makes the best steak I have ever had. I also recommend using nothing less than Choice grade steak and use prime if you can get it.
I have used a Weber charcoal grill for about 20 years. I am planning to build a smoker/brick bbq pit on my patio. Here's a hint for those who like to use wood. Check out your local apple orchards, they do cuttings a couple times a year and sell the cut wood. Apple wood is best for chicken and pork. I use a chimney starter and competition bricquets for charcoal though I have, on occasion, used lump coal and mesquite. If you are using a metal wood box with wood chips, soak the chips real good for at least an hour and make sure you put the charcoal along side of the box.
I made some Cowboy steaks (3-4" rib-bone in)last weekend and they were excellent. I also make my own marinade, sauce combo and just learning how to make a great rub for the ribs. Experiment with your ideas and have fun. Grilling should always be fun.
Jason, have you tried dry aging the beef? If you wrap the whole ribeye in a small amount of cheesecloth, you can leave it in your fridge for 6 days. Change the cheesecloth once a day. I've also done this without cheesecloth too with great success. As the moisture leaves the meat, the flavor increases. You do lose weight in the cut, but it's only water weight. This will take your steaks to another level. Just cut away the dried outside of the meat before slicing into steaks.
The flavor bars are the metal triangular things that sit inside the Weber between the grates and the burners. They supposedly trap the juices coming off the meat and send the flavor back up there with the heat (I guess).
This post was edited by SteveHelwagen 23 months ago
Yes, I have done that before with individual steaks for 3 days. To do that for 6 days with a whole primal I would need to get a second fridge or my wife would shoot me. I usually use a paper towel, a foil pan, and a few wood skewers when I do it.
Anyone ever used lava rocks? I saw them on base yesterday and wanted to try them but have no idea how to look with them.
Same here, love the Traeger
Green egg rocks!!! Big flavor fun to use!!!
I decided to go with a Weber Smokey Mountain smoker "22.5" Its in the mail should get it his weekend. I kept my old grill replaced the burners, grate, and flame shield.
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