I am in a BBQ grill quandary !!!
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Alan L.
Elite Member
Re: I am in a BBQ grill quandary !!!
Thanks, Mark for the information on my grill. Yes it is a Grand Hall grill. I'll call them.
Thanks, Mark for the information on my grill. Yes it is a Grand Hall grill. I'll call them.
Re: I am in a BBQ grill quandary !!!
</font><font color="blue" class="small">( Most all of that considered Don, I'll bet you'd like my steaks cooked on my woodburner burnnig ash, apple and mulberry wood.
/forums/images/graemlins/grin.gif
All for 90 dollars. )</font>
Yep. A wood burner is a pure grill. It's the charcoal briquets I won't use. As I age, however, I find myself liking steak less and less. I do a lot of pork, some chicken and other fowl, and a LOT of veggies. When it comes to beef, I've experiented a little with the Texas style -- beef brisket. Tough, hard to cook, cheap, but done slow enough (as much as 8 to 10 hours with indirect heat), very, very good.
I used to sell something like 12 different "flavors" of wood, split logs in 50# tyvek bags. I had mesquite, hickory, apple, cherry, oak, alder, pecan, sassafras, peach, orange and a couple I can't remember.
</font><font color="blue" class="small">( Most all of that considered Don, I'll bet you'd like my steaks cooked on my woodburner burnnig ash, apple and mulberry wood.
/forums/images/graemlins/grin.gif
All for 90 dollars. )</font>
Yep. A wood burner is a pure grill. It's the charcoal briquets I won't use. As I age, however, I find myself liking steak less and less. I do a lot of pork, some chicken and other fowl, and a LOT of veggies. When it comes to beef, I've experiented a little with the Texas style -- beef brisket. Tough, hard to cook, cheap, but done slow enough (as much as 8 to 10 hours with indirect heat), very, very good.
I used to sell something like 12 different "flavors" of wood, split logs in 50# tyvek bags. I had mesquite, hickory, apple, cherry, oak, alder, pecan, sassafras, peach, orange and a couple I can't remember.
DAP
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Re: I am in a BBQ grill quandary !!!
Don .. I too used to do a lot of cooking, both on the grill and at the stove. Got fairly accomplished too, but am way too busy these days. I do the grill work at home though.
We too grill a lot of vegetables, especially peppers, zucchini, onions and tatoes (both yellow and sweet).
Here's a a grilling idea i recently came across that worked out incredibly.
Try this: get yourself one nice big plump head of good cabbage. Flip it over on its head so the stalk is pointin upwards.
Get a knife, and cut out the stalk going about 2/3rds of the way into the cabbage ball - goal is to make a nice narrow but cone shaped deep pit.
Now, and this part you can get inventive with, take some butter (or margarine, but butter is just as good for ya), and some ice and put it into the cavity. If ya like, add some garlic, shallots or chopped onions, salt pepper of course, all into the cavity of the cabbage.
Now wrap that baby into a foil tent locked up nice. Cook it for about 50 minutes on the grill (or in the oven). It will steam and roast, and caramelize. They take a while, but if you like cabbage, this is absolutely delicious.
Next time, you can get inventive about what you add to the cavity: bacon strips chopped up, goat cheese, paramsean cheese, pine nuts, spices, the discerning pallate is the limit.
If ya like cabbage, you'll love this and it's just plain fun to cook it outdoors on the grill.
Sorry, I digress! /forums/images/graemlins/grin.gif
Don .. I too used to do a lot of cooking, both on the grill and at the stove. Got fairly accomplished too, but am way too busy these days. I do the grill work at home though.
We too grill a lot of vegetables, especially peppers, zucchini, onions and tatoes (both yellow and sweet).
Here's a a grilling idea i recently came across that worked out incredibly.
Try this: get yourself one nice big plump head of good cabbage. Flip it over on its head so the stalk is pointin upwards.
Get a knife, and cut out the stalk going about 2/3rds of the way into the cabbage ball - goal is to make a nice narrow but cone shaped deep pit.
Now, and this part you can get inventive with, take some butter (or margarine, but butter is just as good for ya), and some ice and put it into the cavity. If ya like, add some garlic, shallots or chopped onions, salt pepper of course, all into the cavity of the cabbage.
Now wrap that baby into a foil tent locked up nice. Cook it for about 50 minutes on the grill (or in the oven). It will steam and roast, and caramelize. They take a while, but if you like cabbage, this is absolutely delicious.
Next time, you can get inventive about what you add to the cavity: bacon strips chopped up, goat cheese, paramsean cheese, pine nuts, spices, the discerning pallate is the limit.
If ya like cabbage, you'll love this and it's just plain fun to cook it outdoors on the grill.
Sorry, I digress! /forums/images/graemlins/grin.gif
PineRidge
Super Member
Re: I am in a BBQ grill quandary !!!
<font color="blue"> Beati griglia proprietario anche, sì?</font>
Made happy grill owner also, yes /forums/images/graemlins/smirk.gif
<font color="blue"> Beati griglia proprietario anche, sì?</font>
Made happy grill owner also, yes /forums/images/graemlins/smirk.gif
Re: I am in a BBQ grill quandary !!!
i have had a weber for about 10 years, replaced some internal parts, flavor bars and grills, other than that all is well, it is a nat. gas model and it is plumbed to the house so no changing bottles for me. i would definately reccomend this grill as i use it quite a bit all year long.
alex
i have had a weber for about 10 years, replaced some internal parts, flavor bars and grills, other than that all is well, it is a nat. gas model and it is plumbed to the house so no changing bottles for me. i would definately reccomend this grill as i use it quite a bit all year long.
alex
SCDolphin
Gold Member
Re: I am in a BBQ grill quandary !!!
Take a look at consumer's reports for 2004. It rates a few of the grills c pro's and cons like the Webber's.
good cooking!
Take a look at consumer's reports for 2004. It rates a few of the grills c pro's and cons like the Webber's.
good cooking!
riptides
Super Member
Re: I am in a BBQ grill quandary !!!
Don,
Thank you for your wonderfully full of information post.
Yes, I do the wood briquets, time is my enemy. As it is all of ours when it comes to cooking and hungry kids. But chicken on the grill will always bring a smile to everyones face!
-Mike Z. /forums/images/graemlins/smile.gif
Don,
Thank you for your wonderfully full of information post.
Yes, I do the wood briquets, time is my enemy. As it is all of ours when it comes to cooking and hungry kids. But chicken on the grill will always bring a smile to everyones face!
-Mike Z. /forums/images/graemlins/smile.gif
ljh2
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Re: I am in a BBQ grill quandary !!!
The side burner on my Weber Platinum Series is a 14K commercial grade burner. Provided you have adequate shelter from the wind it heats great. I use it to boil corn during the hottest summer days when I don't want the heat in the house. I also use it to simmer sauces while I'm grilling so I don't have to run back and forth from grill to kitchen as much.
My grill head has 3 longitudinal burners (running side-to-side), I think sometimes I'd actually prefer 4 short burners (running front to back) to better isolate the indirect heating while using the rotisserie, and to allow me to grill on the direct heat side while using the rotisserie. Maybe I just need more than one grill.
I really like my Weber, but I think that my next grill is going to be a homebuilt custom charcoal/wood/propane combination grill/smoker unit. Propane is hard to beat for convenience, but charcoal/wood CAN'T be beat for FLAVOR. /forums/images/graemlins/smile.gif
The side burner on my Weber Platinum Series is a 14K commercial grade burner. Provided you have adequate shelter from the wind it heats great. I use it to boil corn during the hottest summer days when I don't want the heat in the house. I also use it to simmer sauces while I'm grilling so I don't have to run back and forth from grill to kitchen as much.
My grill head has 3 longitudinal burners (running side-to-side), I think sometimes I'd actually prefer 4 short burners (running front to back) to better isolate the indirect heating while using the rotisserie, and to allow me to grill on the direct heat side while using the rotisserie. Maybe I just need more than one grill.
I really like my Weber, but I think that my next grill is going to be a homebuilt custom charcoal/wood/propane combination grill/smoker unit. Propane is hard to beat for convenience, but charcoal/wood CAN'T be beat for FLAVOR. /forums/images/graemlins/smile.gif
MarkV
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Re: I am in a BBQ grill quandary !!!
This should be close to the subject. We cook outdoors on an average of 3 or 4 times a week year round. Of course that is easier here in Georgia than it is for ya'll under all that snow up North. We have used Weber charcoal grills and Weber gas grills, though not the one Don recommends, in the past as well as the common dome top smokers you see. We finally gave them all away. The last five years we have been using a Brinkman smoker that has the fire box remote from the cooking/smoking chamber. Charbroil makes a similar looking smoker but it has lighter gage steel and I think that makes a big difference in maintaining temps. For me the remote firebox has made all the difference. We slow cook/smoke and everything is tender. Now I mean real slow cook! Some examples are the 20+ lbs Thanksgiving turkey cooked for 30 hrs, ribs I cook for 10 hrs. and even steaks get cooked for 3 or 4 hours. Venison is cut with a fork, poultry falls off the bone and pork tenderloin never dries out. I normally cook at 250 degrees with charcoal and use oak or apple wood to add smoke flavor. We do foil some types of meats part way through so the don't get to heavy of smoke flavor. Some people just don't care for that. Don I will look for some of the hardwood/gourmet charcoal you mention.
Now this may not be a system for everyone but if you are the type that enjoys smoking I would recommend the Brinkmann Smoke 'N Pit Professional. Brinkmann I have seen them at Home Depot, K-mart and Wal-Mart for $200-250 and with the option of the temp gauge, a must, and cover about another $100. I have also seen the same smoker under a different name that escapes right now. (senior moment)
I forgot to mention that the firebox has a grill insert to use for regular grilling over coals and that the smoking chamber can be use with coals for those huge parties.
MarkV
This should be close to the subject. We cook outdoors on an average of 3 or 4 times a week year round. Of course that is easier here in Georgia than it is for ya'll under all that snow up North. We have used Weber charcoal grills and Weber gas grills, though not the one Don recommends, in the past as well as the common dome top smokers you see. We finally gave them all away. The last five years we have been using a Brinkman smoker that has the fire box remote from the cooking/smoking chamber. Charbroil makes a similar looking smoker but it has lighter gage steel and I think that makes a big difference in maintaining temps. For me the remote firebox has made all the difference. We slow cook/smoke and everything is tender. Now I mean real slow cook! Some examples are the 20+ lbs Thanksgiving turkey cooked for 30 hrs, ribs I cook for 10 hrs. and even steaks get cooked for 3 or 4 hours. Venison is cut with a fork, poultry falls off the bone and pork tenderloin never dries out. I normally cook at 250 degrees with charcoal and use oak or apple wood to add smoke flavor. We do foil some types of meats part way through so the don't get to heavy of smoke flavor. Some people just don't care for that. Don I will look for some of the hardwood/gourmet charcoal you mention.
Now this may not be a system for everyone but if you are the type that enjoys smoking I would recommend the Brinkmann Smoke 'N Pit Professional. Brinkmann I have seen them at Home Depot, K-mart and Wal-Mart for $200-250 and with the option of the temp gauge, a must, and cover about another $100. I have also seen the same smoker under a different name that escapes right now. (senior moment)
I forgot to mention that the firebox has a grill insert to use for regular grilling over coals and that the smoking chamber can be use with coals for those huge parties.
MarkV