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07-22-2013, 09:16 AM | #1 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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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 |
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07-22-2013, 09:20 AM | #2 |
Run Chiefs fans, run!!
Join Date: Oct 2004
Location: Nashville, TN
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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.
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07-22-2013, 09:24 AM | #3 |
Baba Ganoush
Join Date: Jan 2012
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07-22-2013, 09:27 AM | #4 |
World's finest morphius
Join Date: Aug 2000
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07-22-2013, 02:09 PM | #5 |
Shaken. Not stirred.
Join Date: Sep 2002
Location: London
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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.
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My dear girl, there are some things that just aren’t done. Such as, drinking Dom Perignon ’53 above the temperature of 38 degrees Fahrenheit. That’s just as bad as listening to the Beatles without earmuffs. |
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07-22-2013, 09:46 AM | #6 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
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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.
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07-22-2013, 09:49 AM | #7 | |
MVP
Join Date: Apr 2001
Location: Iowa
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Quote:
TAKE IT BACK À |
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07-22-2013, 02:11 PM | #8 |
Shaken. Not stirred.
Join Date: Sep 2002
Location: London
Casino cash: $13920126
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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.
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My dear girl, there are some things that just aren’t done. Such as, drinking Dom Perignon ’53 above the temperature of 38 degrees Fahrenheit. That’s just as bad as listening to the Beatles without earmuffs. |
Posts: 65,558
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07-22-2013, 09:52 AM | #9 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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Make your own hardwood charcoal
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07-22-2013, 12:08 PM | #10 |
The Maintenance Guy
Join Date: Sep 2005
Location: Renovated Bugeater Estate
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07-22-2013, 12:14 PM | #11 |
Cast Iron Jedi
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Process is here: http://bit.ly/16VdsW6
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07-22-2013, 12:19 PM | #12 | |
The Maintenance Guy
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Quote:
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07-22-2013, 10:23 AM | #13 |
Beyond the Rapids
Join Date: May 2003
Location: Langley, VA
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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?
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07-22-2013, 10:31 AM | #14 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
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. |
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07-22-2013, 11:26 AM | #15 | |
Beyond the Rapids
Join Date: May 2003
Location: Langley, VA
Casino cash: $-370000
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Quote:
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 |
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