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Old 09-28-2013, 10:22 PM  
Silock Silock is offline
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Why do I keep buying ribeyes when ...

the KC Strip is simply a better tasting cut of meat?

I mean, I'm still going to eat them, but the strip is just better every single time I make it.
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Old 06-19-2014, 02:20 PM   #451
tooge tooge is offline
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Do you guys, after removing the food, crank the temperature back up to get rid of the stuff on the grates? I've never done that. I just fire up the grill to maximum before cooking, brush the grate, let it run at maximum for another few minutes and then lower to whatever temperature I need.

Re-cranking just seems redundant and a waste of gas.
That is why you should use charcoal. By the time it has burned itself out, your grate is clean, or at least whatever is on it is just crispy crusts that is easy to scrape off.
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Old 06-19-2014, 03:41 PM   #452
Omaha Omaha is online now
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Quote:
Originally Posted by Donger View Post
Do you guys, after removing the food, crank the temperature back up to get rid of the stuff on the grates? I've never done that. I just fire up the grill to maximum before cooking, brush the grate, let it run at maximum for another few minutes and then lower to whatever temperature I need.

Re-cranking just seems redundant and a waste of gas.
I agree with your methodology. I just scrape before I cook.
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Old 06-19-2014, 04:01 PM   #453
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Quote:
Originally Posted by Donger View Post
Do you guys, after removing the food, crank the temperature back up to get rid of the stuff on the grates? I've never done that. I just fire up the grill to maximum before cooking, brush the grate, let it run at maximum for another few minutes and then lower to whatever temperature I need.

Re-cranking just seems redundant and a waste of gas.
I do both.. I don't like the idea of the juices sitting there attracting bugs, so I post grill crank it up, and I like to the grates hot when I put the meat on, so I pre-crank it up too...
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Old 06-23-2014, 06:00 PM   #454
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Picked up some great looking porterhouses at the market today for $6.99 a pound. That's usually my third or fourth favorite cut, but that price is tough to beat.
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Old 06-23-2014, 06:29 PM   #455
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