Calling all Grillers!

  • Thread starter Thread starter Danoff
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I realize this isn't what you're asking for, but I like charcoal grilling. It's really not that difficult, either.

Also, I realize this REALLY isn't what you're asking for, but you really need to try this: make your fillet mignon how you would normally, then put them on a roll with raw onion and dijon mustard. Best sandwich ever.
 
Zrow
I realize this isn't what you're asking for, but I like charcoal grilling. It's really not that difficult, either.
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Yea, sorry. Charcoal is totally out of the question. Not only have I already spent the money for the natural gas outlet, but I don't want to buy, light, cook with, or dispose of charcoal.
 
When you say natural gas hook up, do you mean that you correct it directly to a gas line instead of using a propane tank?
 
Oh, well then definitely forget about the charcoal. My steak sandwich still stands, though.
 
Based on Consumer Reports, the Weber Genesis E320 received the highest score with a 86/100, so you're definitely on the right track going with the Genesis line (stay away from the Summit line - not worth the price). The LP version looks like it can be seen at Walmart (if you need to) and the Natural Gas E320 can be purchased at Amazon.

If you're looking to cut down the cost a hair (ok - a bit more than a hair), you could try the Blue Ember by Fiesta FG50069 with an 84/100 for $300 less than the E320. Just make sure you put it together correctly. :sick:
 
Is that how much a good grill costs nowadays? :sick: I keep inheriting them from others who upgrade, so I have never had to buy/price one.

I have to buy the LP gas, since there are almost no gas lines where I live. That's not a big deal, since there's a propane place around the corner (which is a bit of a nuisance leading up to hurricane threats). Propane is an easier clean-up job, but I've used charcoals and lighter fluid for picnics and outdoorsy occasions.

That said, it's amazing how good food tastes on a grill, after the power's out, and you can't use a stove. If you grill it right, frozen pizza and frozen hors d'oeuvres are on another level of awesomeness.

Get some grill tools, and don't mix plates with raw meat with the cooked meat.

No pink should be visible in your chicken, and filet mignon should be nearly rare. As for hamburgers...well, cook it the way you like to. Opinions differ from fully rare to well-done, I've noticed.
 
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Pupik
I have to buy the LP gas, since there are almost no gas lines where I live. That's not a big deal, since there's a propane place around the corner (which is a bit of a nuisance leading up to hurricane threats).
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Double assumption time - I'm assuming you are in your own house and have an LP water heater. If both of those are true, continue reading. You could run (or more accurately have someone do it for you - wouldn't want you to blow up half the neighborhood) an LP line from the gas manifold out to the grill and enjoy nonstop grilling. 👍
 
Anyone heard anything about these newfangled infrared searing contraptions? They're all the rage these days.
 
I have a standard Weber LPG (canister fed) grill and I love it.
Webers are worth the money.
One of my favorite feature with mine is that I can slide most of the bottom out like a drawer for cleaning.

While charcoal has a unique taste, it is for people with some time on their hands.
Coals take about 45 minutes to get warm enough to cook over.
And unless you are very patient your food can taste a lot like the lighter fluid.

A gas grill takes 10 minutes to warm up to cooking temperature.
Muiltiple burners mean you have more control of what portion of the grill is hottest/coolest without resorting to nomex to arrange hot coals.

Most importantly, you can turn off a gas grill as soon as you are done with it and it will be safely cool in short order.
Not easily done with charcoal.

But for slow, all day cooking, charcoal is the ticket.
 
Danoff
Anyone heard anything about these newfangled infrared searing contraptions? They're all the rage these days.
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My uncle has a Weber Summit grill that he got on the cheap from somebody in New York who had to get rid of it. Shipping was a pain in the ass, but the guy was practically giving it away because he was moving to a condo or something.

Anyway, that thing is a great machine. If you decide to get that searing station/zone thingy, just be careful because it really does sear your food. When we first grilled chicken, the skin got completely scorched. It's much, much hotter than the gas grills from the 90s. I'm not sure what it really adds to the food, though. I suppose it's good for quickly searing fish or if you want to cook something Pittsburgh-rare.
 

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