Food and Drink Grill Tips and Recipe supercenter

NewChief · 06-15-2011, 10:30 AM

Quote:

Originally Posted by Fire Me Boy!

Under. It really depends on how long you sear it and how cool your cool zone is. Probably 10 minutes, tops. If you sear it till you've got a nice crust and then move it, I'd guess 5-10.

Rep. Appreciate it. I'm getting pretty excited about the grilling world. As a lot of folks on here know, I'm pretty into cooking, but I've always been a gas range chef. My new grill (my old gas grill was barely serviceable) has opened up a whole new world. I'm just afraid I'm going to get the bug and will be investing in a "real" BBQ smoker/grill soon.

booyaf2 · 06-15-2011, 10:44 AM

Quote:

Originally Posted by NewChief

Rep. Appreciate it. I'm getting pretty excited about the grilling world. As a lot of folks on here know, I'm pretty into cooking, but I've always been a gas range chef. My new grill (my old gas grill was barely serviceable) has opened up a whole new world. I'm just afraid I'm going to get the bug and will be investing in a "real" BBQ smoker/grill soon.

Once you go charcoal, you won't go back to anything else. I went from an old propane grill, to a Traeger Lil'Tex, then to a Weber charcoal, and finally to a Primo Oval XL. There is no going back now. Occasionally I will do a simple cook on the Weber, but otherwise the Primo is the go-to grilling/smoking machine