I've enjoyed both gas and charcoal. I've been without a gas grill for the last 5 yrs. I can get my charcoal up and running ready to go in roughly the same time as it takes for the gas to get heated up. I can chimney the coals, go in and make my burgers or whatever, and the coals will be ready. I cook on in a few nights a week. Nut, mostly simple stuff. Chicken and burgers etc

And it was sarcasm Mr. Metro. If you clean the closet out you probably have a platinum plated Foreman in there.

speaking of those Foreman type grills, I have an Emeril Panini maker that is basically the same thing, but the lid hinges to come straight down to make paninis. Its pretty bad ass at making any grilled sandwich.

I have an infrared grill and you will love it...

Grilled chicken and BBQ chicken is wonderful on it , you will not burn the chicken unless you put the bbq sauce on too early..

Heres some of the stuff I have cooked

http://thumbnails108.imagebam.com/26...e266689492.jpg http://thumbnails105.imagebam.com/26...0266689495.jpg http://thumbnails104.imagebam.com/26...4266689498.jpg http://thumbnails106.imagebam.com/26...4266689502.jpg http://thumbnails107.imagebam.com/26...f266689503.jpg http://thumbnails101.imagebam.com/26...f266689505.jpg http://thumbnails103.imagebam.com/26...0266689506.jpg

14-18 minutes total cook time and they are med rare?

No way is your grill hot enough. For a 1 inch thick steak I'll have it on for 3 1/2 minutes, flip and shut down every vent and leave on fire another 3 1/2, let it rest for 5 minutes.

Steak should be room temp before it goes on the grill. Also, top sirloin isn't chewy unless you overcooked it. It may not be fatty, but it's not chewy, especially if you cut it correctly.

I sear each side for 90 seconds, and leave it on indirect heat for another 2-3. Steak comes out med rare with a great crust. This is for a 32 oz steak.

I've made some killer steak sous vide. While it's foolproof, it's kind of a pain. So if I feel like the extra fuss of pulling out the sous vide and vacuum, sealing up the steak, and giving it a few hours then I'll do it sous vide.

If I'm really feeling it, I'll fire up the charcoal Weber for the sear.

If you're interested, here's my thread on sous vide: http://www.chiefsplanet.com/BB/showthread.php?t=243228

Here's a trick I picked up from CHOW or Serious Eats (can't remember). Salt your steak at least a day in advance. Not a couple hours, a full day. It makes a big difference, IMO.

How is clean up on the infra-red grills?

The only way to make a steak is to make it a milk steak

I thought you said you could actually taste the gas, and not just that the food tasted different. That does seem a little kooky to me.

Not sure my what my wording was. I guess I putting blame on the gas itself because it tasted different. Half the time I don't make sense. The other half I'm brilliant. I honestly taste a difference between charcoal and gas. I might not know what it is, but I don't like gas.

he did...he said repeatedly he could taste the propane.

OMG NO WAY!!!!!!!

Dafuq?!?!?

Look, I think Gas Grills are the debil and think anyone that has to resort to one is less of a man for having to do so.

That all being said - you should go kill yourself...immediately.

Matchlight? Are you ****ing kidding me? Lighter fluid in general is awful and that matchlight shit is the most god-awful, meat ruining substance to ever grace God's green earth. I believe it was invented when Hitler was in charge of research and development for Kingsford.

As others have said - WTF is so difficult about a chimney starter? Start your coals and wait 10 minutes. It's ridiculously easy and involves zero lighter fluid (seriously...I can't believe someone just suggested matchlight on filets. Has that person killed himself yet?). Get your steaks out of the fridge and let them come down a bit while you're waiting for the coals to burn and you're in good shape.

There's nothing that can be done on a grill that doesn't take 10 minutes unless you're talking about hot dogs. Making hamburgers? It's going to take you 5-10 minutes to season and form. Chicken? Seasoning and patting. Steaks? Season, pat and rest. Everything on a grill takes 10 minutes or so of prep.

So why someone believes you can't just use that ten minutes while waiting for the coals to glow is just beyond me.

I love that method in the winter...I hate that my house fills with smoke though. And there's just not a good way around it; if you don't use an oil, you won't get a proper sear and the oil's going to burn off. Though I finally wised up and started using Canola; with the higher flashpoint it works much better.

Yeah, lump's great stuff. It burns so damn fast that you roar through a bag of it, but it makes such a hot fire that it can run with any of the 'sear' methods and no, a gas grill can't touch it. IMO, there's no better way to cook a steak than over lump charcoal.

Hard crusty baked on food still hard to get off with stainless steel... The beauty of the infrared is it gets so damn hot it torches the burnt stuck to the grill stuff pretty quick..

You want an infrared grill to be black, the blacker it gets the hotter it gets..


You can cook a lb of bacon on it and it won't flare up

Has anyone ever used an out door, electric plug in grill? Those things put both gas and char coal grills to shame. Plug it up, set the temp, ready almost instantly.

http://c.shld.net/rpx/i/s/i/spin/ima...prod_631121101

Is this something new? Never knew they had these

Already have a george foreman grill, and an electric range with pans what would I do with that?

Comparing a gas grill to a George Foreman grill is beyond stupid and I think you know it.

I've never cooked with charcoal. How do you gauge and control the heat?

I'm with you on charcoal vs. gas, but 10 minutes, really? Never in my life have I had coals ready in less than 10.

To me, it's the price of admission. But no way you're ready to grill in 10 minutes. You shouldn't be putting food over the coals until they're covered with a thin layer of ash.

Air vents.
Super hot you should be able to hold your hand over the grate for more than probably 1-2 seconds.
Medium I use the same concept but about 3-4 seconds.

I’ve become pretty good at setting the lid on and getting around 350.

Next time I light the grill using my chimney starter, I'm gonna time everything lol.

Nice meltdown. The matchlight shit was obvious sarcasm.

Fuel and air.

If you're using something like briquettes, it's damn near a science. The really good grillers are almost able to count coals and tell you exactly what their temperature will be. The classic rookie mistake is to use way too much charcoal and then not know how to kill it without filling the chamber up with soot.

Second thing to remember with the fuel is the placement of same. Indirect heat will save many a leg quarter/pork steak. Don't just cover the bottom with briquettes and expect good results for most things.

Finally - use your vents to cool the fire, but don't choke it off. Then you start making a starved fire that throws impurities about. It's not terribly noticable, but it can be if you're not careful. I've adopted the same approach I took in smoking and I never close my top vent. I want anything in that kettle that's floating to be able to escape. You can control your heat exclusively through your lower vents.

Fuel and air; it's really not difficult. I don't understand the folks that can't seem to get a handle on it. A charcoal grill isn't any harder to run than a gas grill. Slow-cooking over indirect heat is actually easier on a kettle than a gas grill, IMO.

So you're saying you haven't killed yourself yet...

We don't joke about matchlight, sir.

What temp does the plug and grill get to?

I usually wait the 15-20 minutes for my BGE (the knockoffs are better than a gas, but don't work as well) to get to 650-700 degrees for steaks and burgers.

TAKE IT BACK! The thing sucks. The air folks clog with fear quickly. Basically, you have to disassemble your grill and clean them each and every time you cook. Otherwise the build-up burns, smokes, and messes with the flavor of your food.

TAKE IT BACK À

Make your own hardwood charcoal

I've never met anyone who has regretted buying one. Everyone I've met who has one loves the thing.

How do they stand up to weather? It's ceramic so what happens if it rains while it's hot?

Yeah, air vents are one way, but they control the amount of air the coals get, and thus the burn time too. I prefer to vary the heat by the amount of coals I use. If I'm doing a Sirloin (not chewy at all if med rare, rested, and cut right), I might use about half a chimney. If I'm doing ribeyes, I like to sear the shit out of all that fat, so I'll use more. Then play with the vents.

He likes his top sirloin chewy bro

ROFL

I think electric grills are great. I want to taste the meat, not the gas or chemicals resulting from the fuel burning below it. People like charcoal because they are accustomed to it but you would think a flavor purist would not want to taste carbon monoxide, all the chemicals added to charcoal briquettes and lighter fluid, etc. Empty heat is more natural isnt it?

Natural? No. Natural fire burning from wood flavors whatever it's cooking. Pure beef (or chicken or pork or whatever) flavor, sure. But the smokiness that comes from grilling is a natural accompaniment to meat.

That said, I don't know many serious grillers that use briquettes. Most use natural lump charcoal. That doesn't have fillers, and you get a better, natural flavor.

A top sirloin is a more chewy than a New York and a Filet, that's why I prefer a sirloin.

Saw this earlier this month:

http://www.wired.com/opinion/2013/07...tter-than-gas/


(Personally I use charcoal, but I really don't care what anyone uses)

I like high quality thick sirloins rare. Very good stuff. I'll get blasted for this, but the Texas Roadhouse here seems to hit a homer every time. Nice meat quality, great salad and the environment isn't that bad. They have $7.99 specials from 4-6 on weekdays here, and you can't beat that restaurant wise.

I've had mine for six years and it would look brand new if I cleaned it with some Windex.

The shape of the Egg is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.

I've never had mine above 800, but I have it over 600 weekly.

"Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON."

Natural to me means the taste of the food and not the fuel material.

Charcoal always contains chemical additives like nitrates, starches, lime, even coal. Lump charcoal may not contain the binders to give it the shape, but even in the event you have pure charcoal with no chemicals added in manufacture, you are still taking it on faith that the wood used by whatever corporation made it was not chemically treated or from some other dubious waste/scrap wood source like discarded stained hardwood flooring.

This is hair splitting, which is what any good gas vs charcoal debate amounts to. I just opined that natural to me is the taste of the food and not a campfire

I meant to say, I have one of those Korean style flat electric grills that I would put up against anything else I have owned. Electric is really nice for being able to heat things evenly and without drying the meat out. If you arent a thermometer obsessed kind of guy they are great for precisely controlling the temp. Experiment with one

Go on...

Process is here: http://bit.ly/16VdsW6

Asshole. LMAO

This thread makes a lot more sense once you realize how full of shit we all are. We all think we know what we're talking about...but we don't.

Speak for yourself. I know four truths:

1. Charcoal beats gas.
2. Cast iron is best.
3. WD-40 for when it sticks, but isn't supposed to.
4. Duct tape for when it moves, but isn't supposed to.

Because a BGE costs thousands of dollars. I'd rather buy a Weber One-Touch, a good sized gas grill, and make a UDS and STILL spend a lot less than I would on a BGE.

New York? Chewy? Taste the gas? :shake:

Someone is slipping lumps from the aids tree in your chimney.

agree. though, WD40 on my grill grate makes my stead taste funny.
but, it doesn't squeak when I eat it, so there's that.

turn that puppy up as high as it goes, head to whole paycheck, I mean whole foods, buy a 20 dollar dry aged ribeye, head home, season with salt and pepper, throw it on grill for 3:30-4:00 each side, enjoy.

I looked at one of those too but reviews said that while it was a nice little grill it would not get hot enough in winter months. Between that and a small cooking space I decided against it.

Rep. That was a legit LOL.

The key to using LMGTFY successfully is making it so it actually answers what you're asking.

http://bit.ly/11agI17

You are thinking of the Menards one that has a steel grate and tiny little holes. This is the Gourmey one sold at Home Depot that has a standard cast iron grate over a large trough. No tiny little holes to clean at all.

Thousands of dollars?

You can get a large BGE for around $900.00. My Weber gas grill was $500.00 and my Weber kettle was $100.00. Add to that the $1500.00 for the Yoder Smoker and that is much more than any BGE.

$900 for a grill is way more than I'm willing to spend. Even if I were hot for a ceramic shell grill, a Kamado is a better deal than an Egg.

I bought a 3 burner Charbroil T-36D (still waiting for it to come in off backorder from NFM), own a Weber Smokey Mountain and I'm planning on getting a Weber Performer. All three of those together still cost less than an XL BGE. All of those together probably weigh less, too.

Don't forget about the $700 accessory table either!

I have one of the first Weber Performer grills. Absolutely loved that large workspace on the side. Got it for $50 off of craigslist.

Gas vs charcoal reminds me of Xbox vs PS3. haha, good laughs all around.

I love my PS3 gas grill that never overheats as opposed to that shitty charcoal xbox that has to be replaced due to meltdown. :)

lol, nice

But your PS3 gas grill steaks just aren't very good. My Xbox charcoal has a line of steaks that you can't get anywhere else.

Any one ever use a pellet grill? I looked at them but was turned off by the high price as well as the high price of the food grade pellets.

Seems like a nice idea, though.

I made some kickass steaks last night that are better than anything I ever tried to grill myself on a xbox.:thumb:

My friend has one. He loves it. He makes some good stuff on there. Everything has a smokey flavor.

I prefer my Weber Genesis and having a separate smoker.

I bought my Good One for right at $1,000. Best grill and best smoker I have ever owned...best of all you can grill and smoke on the same unit at the same time.

+1 for Komodos

I've got a large Komodo Joe and can smoke a brisket to perfection on it as well as sear steaks at 800 degrees. For me having one device that can do it all is worth the extra price. I can smoke a brisket for 8+ hours on 1/4 bag of lump charcoal, and never have to touch the smoker during the process once the temperature is stable. Komodos also help trap in moisture so the meat you cook is still moist instead of dried out.

I light mine with an electric starter and it's usually up to smoking temps (225) within 15 minutes, and at searing temps (800+ degrees) within 25-30 minutes.

Just to make it really awesome, I built and added a HeaterMeter to mine. If you are handy with a soldering iron and know a bit about electronics, you can assemble one for around $120, including the cost of the Raspberry Pi and wi-fi adapter. With that thing added on there I can watch & set the smoker temps from anywhere with my mobile phone.

On the subject of steaks.. the best method I've used for cooking them is called the T-Rex method and can be found here. I would be willing to put a properly cooked T-Rex steak up against the best offered by most steakhouses. Letting the meat rest makes all the difference in the world.

I fail to understand what kind of grill you use has any bearing on how big of a man you are. If you shoot your animal and then grill it on a pink gas mini grill u are still a bigger man than some charcoal grilling fat ass who sits outside for hours blowing at his little charcoals.

Except its old, fat bald guys whose wives wont **** them and suck their dicks any more


Instead of young, pimply faces virgins who have assbergers

Well you're in the 1% of people who like their steak tougher/chewier rather than melt in your mouth


But you are also in the .001% of people who claim they can taste the gas "on the food" cooked from a propane gas or natural gas grill/oven.


I'm also gonna guess youre in the same percentage of people who have been abducted by transexual Yeti's and raped in the wilderness

Or maybe also the same % that believe that a UFO is responsible for your headaches because they didnt use enough lube on the massive anal probe

Good call!

Just shut the **** up.

Gas. Not an upgrade. Amateur Hour

It is a huge upgrade in my case. :p

:facepalm:

Don't you love how people feel this need to show how they are better than everyone else?

It's ridiculous. Gas grills are perfectly capable of providing excellent results. All about the grill master, the quality of beef, the seasoning, etc.

I've had crap burgers and chicken on gas and charcoal. The things I listed are far more important.