Who else is grilling? What grill do you have?

[EverythingAttachments]

I grill year round but more in nice weather. BBQ chicken, steak, BBQ pork steak, brats, burgers, kabobs, etc. I have a Holland gas grill and love it. With it's indirect heating you never have to worry about flare-ups.

I used to have one of these for camping and it was the cat's meow for portability. Weber One-Burner Q1000 Patio Gas Grill - Walmart.com

I also have a Holland, which is made in NC, and agree that it's nice to put burgers, chops, brats on it and walk away without the threat of flare-ups. The main grill is kinda slow, so I added the infared searmate in case I need to nuke it!!
Travis

 

[downsizingnow48]

Have used lots of grills gas and charcoal. Either way when doing meat generally throw double handful of fresh rosemary sage or thyme on the grates which comes close to open wood camping dinners.

 

[ScottyChip]

I went through a couple of cheap grills before I settled on the Webber Q320, love-it, cast iron grills, easy on gas, BTU's top out at 21,000 but gives me all the heat I need to make charcoal lumps out of any food I happen to forget about. The stand is plastic, with a aluminium body nothing to rust, I think it will be a keeper.

 

[RobertBrown]

About 15 years ago I saw a small weber on the curb for the trash man. I took it and put new cast iron grates, flavor bars, and a regulator. ($100 total). I have been using it ever since. We use it year round. Since then I have friends who have gone through 2 or 3 of the cheap grills.

I recently bought another larger weber. A little more $$ up front but well worth it in the long run. My free weber has to be close to 25 years old by now and still with the original burners and body.

X2 get a Weber gas grill. It's one of those investments that makes you smile many years later.

I was on my way into a Home Depot about 15 tears ago and in the parking lot I was stopped by an employee who was working in a tent out front. There was some kind of promotion going on. I just wanted to get what I came for and get home to fix whatever it was that was broken.
He handed me a football and showed me a piece of 4x8 plywood about 6-7 parking spaces away. The plywood had a hole cut in it. The hole was about 12" in diameter. He pointed to the lines delineating the spaces and said: "10-15 or 20% off". The bigger the discount was from the space farthest away from the plywood (you get the idea). No charge to try it.
Well, I wasn't in that big of a hurry. I took the football and threw it at the hole. The ball passed through the hole and you could just barely hear it gently scrape the plywood on it's way through.
I now had 20% off of anything I wanted, no limit..... and a big grin on my face.
1500$ later.....I had a new washer, a lawn mower, some power tools, a kick *** weed wacker, and a 350$ Weber Genesis grill. I still have the grill and it works great.

 

[nickc]

weber kettle if its worth cooking its worth cooking right. with a chimney starter it only takes slightly longer to prep than a cold gas grill. it may take a few tries to figure out the vents / temp control, but youll soon be hooked. the l.p. only gets used as a back-up when extra space is needed.

 

[Alan L.]

I have both charcoal and gas - both webers. I do almost strictly gas because frankly I have never mastered temperature and flare up control on the charcoal grill. About the only thing I have luck with is cooking chicken thighs using indirect heat, putting them away from the coals. But can't cook very many at a time because you can only use half the grill. For beef that is going to be cooked slow I have a regular Texas offset smoker plus a weber smoky bullet.

The weber gas grill cooks the finest steak of any grill I have ever used. I cook steaks at about 550-575 degrees. One- inch ribeyes take 6 mins and 20 seconds to medium rare and they are excellent. Can't duplicate it on the charcoal because if I get it hot enough it flares up too much and I don't like cooking steaks indirect - I don't want them to taste like roast, plus slower indirect heat on a steak tends to dry out the meat. Quick and hot - that is the way to go, and the weber gas grill does this great.

 

[Larro Darro]

I have a homemade square stainless steel grill that I burn oak or charcoal in. I only use it when I'm cooking bigger meals. For everyday use we have three electric grills, a GE and two George Foreman's. My favorite food for the grill is my Larro chicken. You grill strips of chicken breast, then wrap it in a ham slice with a couple slices of cheese. Stick it back on the grill long enough for the cheese to melt. Very good eating.

Larro

 

[Fan of the 1911]

Take a square of aluminum foil slice your tomatoes, and onions, mushrooms, a little butter, salt and pepper to taste. Wrap it up in a packet and throw it on the grill while your burgers are in the last half of cooking. Sounds funny but tastes good!
Get a recipe for a garlic butter. Parsley fresh garlic salt and pepper and a stick or 2 of butter whip then chill in little packets. Put it on your corn on the cob and grill it. Charing the corn a little it is awesome.
Beer can chicken is good.
Zucchini and yellow crook neck squash, mushrooms, onions, and garlic salt and butter is good in a foil packet.

Prime rib all but burnt on the outside, all sides before going into the oven is GREAT!!!
Just roll it around getting some char on it.

 

[RalphVa]

Here's ours. A mere $2,000.

 

[nk3t]

I recently had a love-hate relationship with a Char Broil. It was the finest performing gas grill I ever owned. What looked like total stainless was painted steel in many places. After less than 5 years, there was not enough rust left to hold up the burners. What a piece of crap. It went to the recycle yeard last fall and I started looking.

I recently purchased a Big Green Egg, it is definitely versatile. It will grill, smoke, and bake. Yep, that is pizza on the grill.

 

[johnnyvol]

I bought a Primo Oval Jr. a few years back and it has completely changed how we eat. My wife has eaten more steak in the last two years than probably the previous ten. I still have a Webber Genesis Silver but haven't fired it up in at least two years.

Here's my first chicken on it.

 

[MoPops]

We just got a Kabota Joe. I haven't even fired it up yet. Last night was supposed to be the break in (bratwursts) dinner, but tornadoes kept us in doors.
Maybe tonight. My son in-law won a green egg in a raffle, I have watched him use it many times. I started looking, but the eggs are too much $$$. I found this one close out, last years model etc..
I'll, hopefully check it out tonight and post my impressions.

 

[2LaneCruzer]

I have a Big Green Egg (which I use strictly for smoking...especially ribs), a Weber Kettle and a Weber 18" Smoky Mountain Smoker. My first Weber Kettle, I purchased in 1968. The legs collapsed last Summer, and I have been using my new Weber with the top from the old one. The old one was made of much thicker material than the new ones, and I hated to see it go.

I love the BGE; and use it a lot. We have a cook out for our car club every year, and I cook up about 7 or 8 slabs of ribs, a couple of chickens, brats, sausage, and a mess of Atomic Buffalo Turds. Since the BGE only has one small grate, I use the Weber also, which has 2 grates. It is a good smoker, and cooks as well as the BGE, but it does use a water pan which tends to mitigate the heat well. The BGE is a bit more convenient and much easier to clean up. The Weber is about $300 for the middle sized one like I have; have been eying the new, larger 22" Weber that sells for about $400. Well made.

 

[Daver1963]

Okay, it has to be asked - what are Atomic Buffalo Turds?

 

[johnnyvol]

Okay, it has to be asked - what are Atomic Buffalo Turds?

Something like this:



Those are sweet peppers filled with cream cheese and wrapped in bacon. You can use other things though. Usually ABT's are made with hot peppers, hence the Atomic.

Those holders are custom made BTW.

 

[QBH]

We have two Big Green Eggs. A large for home, and a medium to take camping. Love them!

 

[Larry Caldwell]

I am a Traeger guy. Traeger is a pellet feed smoker / grill. I can buy a dozen types of wood pellets to fit whatever I am cooking (but hickory is our favorite). It's pricey, the unit I have was close to $700.

No open flames reach the meat. It's more like a oven then grill. The lower the temp - more smoke, the higher the temp - less smoke.

The ONLY thing I don't care for as well on this unit is steaks. I miss the flame kissed flavor. But conversely, my burgers are amazing. Paired with grilled shrimp and squash / zucchini...yum!

Of course, it excels as a smoker. I just smoked a port butt, brisket and ribs last week. All would hold their own in any BBQ competition. And I don't say this lightly as I live in the KC area....we have BBQ here

Yeah, that's why we are talking about grilling and not BBQ. I agree about the Traeger and burgers. It makes the best burgers in the world. However, I have a favorite recipe for steak that you can't match with anything but charcoal. Build up a load of nova heat coals 2 layers thick in the bottom of a Weber Kettle. Open the drafts wide open on the kettle. Put a 1" thick prime steak on and cover, for 2 minutes and 30 seconds. Flip the steak over and grill for another 2 minutes and 30 seconds. This results in a medium (just pink in the middle) steak. Short it a few seconds for rare, lengthen a few seconds for well done. The result is the juiciest, flame kissed steak in the world. Nothing else gets hot enough to do justice to a good steak.

The oak pit is great for sirloin roasts, half a lamb, or any cut that takes 2 or 3 hours to roast. It's also a great way to do 20 lbs. of chicken for a party. If you load the chicken straight from the grill to a cooler lined with foil, it will stay hot for hours. You can show up with 20 lbs. of hot wings, or if you want to go cheaper and meatier, make thunder thighs instead.

BBQ is a whole different craft, requiring a lot of time and patience. From there you go to smoking, if you have a smoker or smoke house, and from there you go to cold smoking salmon, which is how you make lox. You have never lived until you have tasted home made Pacific salmon lox.

 

[2LaneCruzer]

Something like this:

View attachment 368949

Those are sweet peppers filled with cream cheese and wrapped in bacon. You can use other things though. Usually ABT's are made with hot peppers, hence the Atomic.

Those holders are custom made BTW.

I love them! Care to share your recipe? Here's a recipe close to what I use; I do add some of my dry rubb before putting them on the BGE:
Smoked Atomic Buffalo Turd Jalapeno Poppers (aka - A.B.T.)

They are delicious!

 

[LD1]

Something like this:

View attachment 368949

Those are sweet peppers filled with cream cheese and wrapped in bacon. You can use other things though. Usually ABT's are made with hot peppers, hence the Atomic.

Those holders are custom made BTW.

Thats how we do the stuffed jalapenos.

Take all the seeds out, we usually mix cream cheese with bacon bits, and stuff. They really arent hot, and taste like a green bell pepper. Unless you mix in some of the seeds with the cream cheese. We usually do that to taste. Just depends on how hot you want it.

Wrap the thing in bacon and grill in aluminum foil. Although I like your holders....:thumbsup:

 

[General Lee]

I have lots of grills LOL. My favorite is the good ol' weber kettle charcoal grill. My little weber Q 300 series is a nice little gas grill w/ cast iron grates that gets the job done for quick grilled meals. Its portable to. I use my weber smokey mountain smoker for well.....smoking and my charbroiler charcoal w/ side fire box for more smoking or when I need a larger cooking surface. My most recent is my Blackstone steel flat top gas grill. 3 foot long steel top for cooking whatever, and its fun to use. Keeps the mess outside and is great for Chinese or Japanese food. Fried rice, etc.