Food and Drink Finally upgraded to a new gas grill - Page 6

In58men · 07-21-2013, 10:43 PM

Quote:

Originally Posted by Consistent1

I just don't see how the gas lovers don't have a 100% clear picture from the start. It took me several years to get cooking temps, indirect heat and shit like that down. Charcoal rules. Go **** up some chicken on a gas grill because you are so impatient that a half hour is all you have. I don't even see how it's an argument.

30 minutes is even an exaggeration. If people are impatient because of coals, they really only take 10 minutes to start glowing.

Consistent1 · 07-21-2013, 10:46 PM

Quote:

Originally Posted by Inmem58

30 minutes is even an exaggeration. If people are impatient because of coals, they really only take 10 minutes to start glowing.

Haha. True, when I was younger I would just burn shit up by feeding fat to the fire.

In58men · 07-21-2013, 10:51 PM

Quote:

Originally Posted by Consistent1

Haha. True, when I was younger I would just burn shit up by feeding fat to the fire.

I always closed the lid and left the top and bottom vents wide ass open. I ****ed off all kinds of money lol.

**DaneMcCloud** · 07-21-2013, 10:44 PM

Quote:

Originally Posted by Consistent1

I just don't see how the gas lovers don't have a 100% clear picture from the start. It took me several years to get cooking temps, indirect heat and shit like that down. Charcoal rules. Go **** up some chicken on a gas grill because you are so impatient that a half hour is all you have. I don't even see how it's an argument.

Well, I've had a stainless steel seven burner grill for a decade. It also has a wood chip tray that I use on occasion as well.

I take my time when grilling food, whether it's chicken, dogs, brats, burgers and steaks. I make sure that everything is properly seasoned and prepared before it goes on the grill and the results have always been excellent.

Now, I can't claim that my food is the "best in the world", nor can I claim that it couldn't be improved by cooking on charcoal. But I can claim that it is very, very good and that inside my circle of friends, I'm considered the grill master.

In58men · 07-21-2013, 11:03 PM

Quote:

Originally Posted by Consistent1

I always let my charcoal go for a few a hours first and gotten pretty good at guessing the right amount to use. Get a bag of Matchlight and a couple pounds of filets. Magic within 15 minutes when your grill goes up in flames.

All you need is this do-hickey. Fill it to the top and it'll last you hours. Take 10 minutes for the coals to turn read. I can cook ribs for 2 hours and they're still hot as hell.

Grilling for me is so much better now that I've made the switch from match light to regular coals. They seem to burn 10 times longer.

Consistent1 · 07-21-2013, 11:46 PM

Quote:

Originally Posted by Inmem58

All you need is this do-hickey. Fill it to the top and it'll last you hours. Take 10 minutes for the coals to turn read. I can cook ribs for 2 hours and they're still hot as hell.

Grilling for me is so much better now that I've made the switch from match light to regular coals. They seem to burn 10 times longer.

Might as well get a gas grill bro. ha

Silock · 07-22-2013, 12:45 AM

I can make a mean steak on a gas grill. It's all about getting that searing temp high, and then moving it to a lower temp part of the grill to finish.

Congrats on the new grill, man!

Chief Roundup · 07-22-2013, 05:06 AM

Sucks for you that you cannot properly use a charcoal grill.

BlackHelicopters · 07-22-2013, 05:22 AM

Gas grills suck . No they don't. He called me a bad name. No I didn't.

Dayze · 07-22-2013, 06:01 AM

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

tooge · 07-22-2013, 07:03 AM

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.

Silock · 07-22-2013, 07:32 AM

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.

**Fire Me Boy!** · 07-22-2013, 07:45 AM

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.

Frosty · 07-22-2013, 07:56 AM

How is clean up on the infra-red grills?

chiefzilla1501 · 07-22-2013, 08:04 AM

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

07-22-2013, 12:45 AM	#7
Silock MVP Join Date: Dec 2006 Location: Overland Park Casino cash: $10020882	I can make a mean steak on a gas grill. It's all about getting that searing temp high, and then moving it to a lower temp part of the grill to finish. Congrats on the new grill, man!
Posts: 19,908

07-22-2013, 05:06 AM	#8
Chief Roundup Admitted Planet Junky Join Date: Oct 2000 Casino cash: $1801627	Sucks for you that you cannot properly use a charcoal grill. __________________ Fanaticism is nowhere. There is no tenderness or humanity in fanaticism. Last edited by Chief Roundup; 07-22-2013 at 07:21 AM..
Posts: 19,228

07-22-2013, 05:22 AM	#9
BlackHelicopters Spiraling down the Drain Join Date: Oct 2012 Location: Dante's Ninth Circle Casino cash: $2470588	Gas grills suck . No they don't. He called me a bad name. No I didn't. __________________ "We're both part of the same hypocrisy, Senator, but never think it applies to my family." "Fredo. You are my brother, and I love you. But never take sides against the Family again. Ever." 2019 Adopt a Chief - Travis Kelce #87
Posts: 31,716

07-22-2013, 06:01 AM	#10
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $4959358	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 __________________ Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy
Posts: 37,374

07-22-2013, 07:03 AM	#11
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3744112	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.
Posts: 15,130

07-22-2013, 07:32 AM	#12
Silock MVP Join Date: Dec 2006 Location: Overland Park Casino cash: $10020882	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.
Posts: 19,908

07-22-2013, 07:45 AM	#13
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

07-22-2013, 07:56 AM	#14
Frosty Go Beavers! Join Date: Jan 2001 Location: Warshington Casino cash: $5488243	How is clean up on the infra-red grills?
Posts: 14,501

07-22-2013, 08:04 AM	#15
chiefzilla1501 In Search of a Life Join Date: Aug 2008 Casino cash: $1844497	The only way to make a steak is to make it a milk steak
Posts: 48,421