Grilling

[riverc0il]

Okay, enough ski talk, let's talk about something we can actually do something about right now (especially considering the warm weather): let's talk grilling.

MMMMMMmmmmmmmm..... Grilled Cow and Chicken Flesh.

Damn straight, that's what I am talking about!!!

Moving into a Condo Association, I knew I would feel a lot more uncomfortable with my charcoal grilling preference. My old place in Vermont, I had some room to spread out and no one really cared about me lighting up a few newspapers into a chimney and dumping out a kilogram worth of charcoal into the kettle. It was all good! And clean up? Well... the parking lot was dirt so who the hell cared? I could just dump that stuff out any where I liked.

Condo living is pinching my grilling style. All the units here have propane units out back. I was really thinking about going propane. Almost convinced it was better than cooking over a stove. Until Weber saved my life. Not to mention my taste buds! Charcoal taste with propane convenience. Screw a new pair of skis, I am getting a new grill!

Weber Kettle Grills help make the best and tastiest meats ever. I turn my nose up at $30 prime rib from the finest restaurants knowing I could make equal if not better quality with only a grill and a little bit of seasoning. Could not believe my good fortune in finding the Performer before investing in a propane grill.

:beer:

 

[hammer]

Don't knock the Weber propane grills...they also do a great job IMO.

 

[riverc0il]

Oh, no doubt. I was not knocking anything and if I had gone propane it would have been a Weber Q. But even Weber propane is far inferior to charcoal.

 

[Greg]

Weber rules!

My Genesis Silver-B is humming right along after 5 1/ 2 years and being outside 24/7/365. My igniter died, but I'm just lazy to replace it. The long lighter works fine. I usually powerwash all the crap off the grates, flavorizer bars and lower tray and give it a thorough cleaning twice a year and the thing looks almost new. I also upgraded to the stainless flavorizer bars after the enameled ones rusted out (after about 4 years.) I've had success with the smoker box and mesquite chips to get a true charcoal like smoky flavor.

Oh and here's a newsflash: it don't need to be warm to grill. I have no problem grilling in sub-freezing temps. That's the beauty of propane (convenience) and the beers stay cold in the winter. :beer:

 

[ccskier]

I have a Big Charmglow Stainless Grill, nice heavy lid, 3 front to back burners, love the thing. I also have a gas baby q and a smokey joe for tailgating and the beach. Nothing beats Charcoal, my father swears by it. SOmetimes it is just too much work for me. My buddy here in MA has to have an electric grill at his condo, that SUCKS. That is not a grill, it is a space heater.

 

[hammer]

My Genesis Silver-B is humming right along after 5 1/ 2 years and being outside 24/7/365. My igniter died, but I'm just lazy to replace it. The long lighter works fine. I usually powerwash all the crap off the grates, flavorizer bars and lower tray and give it a thorough cleaning twice a year and the thing looks almost new. I also upgraded to the stainless flavorizer bars after the enameled ones rusted out (after about 4 years.) I've had success with the smoker box and mesquite chips to get a true charcoal like smoky flavor.

Oh and here's a newsflash: it don't need to be warm to grill. I have no problem grilling in sub-freezing temps. That's the beauty of propane (convenience) and the beers stay cold in the winter. :beer:

Mine's a few years younger, but it was well worth the extra $$. The third burner really helps.

I haven't done anything to clean it except making sure I brush off the grates each time I grill. I do keep it covered, and it sits on my deck so it doesn't get dirty on the outside.

And yes, I grill 12 months a year as well...just need to make sure that I shovel the snow off of the deck in the winter.

 

[Grassi21]

I used my Weber (same one as Greg) the past 3 nights. I'm a year round griller. I always have it under the covered part of the deck. Looking to add a smoker to the arsenal.

 

[andyzee]

Steve, you are correct, charcol is the way to go. That said, here's the grill for you. Not only does it have a draw for collecting the ashes, it's stainless steel, it has a door for adding charcol, and it's totally adjustable. http://www.lowes.com/lowes/lkn?action=productDetail&productId=44013-53719-SS-2000&lpage=none

 

[AHM]

Charcoal only...............

Riv is right, Weber is it. Have used them for 30 years.........two on my deck right now.............Prime rib on the grill..........excellent............turkey breast at Thanksgiving..........super. The weber rocks!

 

[snoseek]

I used my Weber (same one as Greg) the past 3 nights. I'm a year round griller. I always have it under the covered part of the deck. Looking to add a smoker to the arsenal.

you can make your own foil packs. soak the chips and make a cylinder. play around with it to get the right amount of smoke.

i'm personally all set with gas grills although they have a purpose for busy folks, i'll find a different method of cooking my meat (oven broiler is not bad). i really dig the flavor of dry rubbed meat cooked indirectly over glowing hard wood. chicken cooked very slowly this way is so good, takes the better part of an afternoon, but i usually do something around the house in between. charcoal is my second choice as the flavor is pretty damn good.

 

[Marc]

I'm with ya on the charcoal Riv. I've got a Weber kettle as well. I love getting a nice big smokey pile of coals going. I live out in the middle of no where so the only complaints I get are from the cows. They quiet down as soon as I bring out the steaks though, hold them in the air, point at them and say "do you want to be next??"

Anyway, I have thought for a long time about putting an old propane burner in my kettle, retrofit style. I'm just going to have to keep my eyes peeled for an old junk grill with a still viable burner, hose and regulator.

 

[sledhaulingmedic]

Charcoal is the way to go. Now if you've seen my BBQ quiver, you know I have both.

The BGE (Big Green Egg) is an awesome smoker and also a heck of a grill. Also, it's so tight that when you're done, you can shut it down and the fire's out. Save that charcoal for the next round. Downside: They're big cake. (Not that big a deal when you consider how long it'll last.)

The gas grill is a Ducane, which is great. Sometimes, you have to comprise the ultimate taste for the convenience, speed, and the ability to not have to cook inside. (The giant Hamster wheel is a Arizona Chile Roaster, but that's another story.)

The Q is not in the picture. That's for road trips. (Riv: I couldn't find a picture of the Hot Dog Quesodillas at Saddleback.)

 

[riverc0il]

Oh and here's a newsflash: it don't need to be warm to grill. I have no problem grilling in sub-freezing temps. That's the beauty of propane (convenience) and the beers stay cold in the winter. :beer:

Doesn't need to be warm to grill propane though standard propane is certainly much more a pain. That is the beauty of the grill I am considering, since it uses propane to get the coals going, then you switch to coals only. Easier winter grilling is definitely a major plus in my decision. Easy and convenience of propane with the great charcoal taste.

 

[riverc0il]

Steve, you are correct, charcol is the way to go. That said, here's the grill for you. Not only does it have a draw for collecting the ashes, it's stainless steel, it has a door for adding charcol, and it's totally adjustable. http://www.lowes.com/lowes/lkn?action=productDetail&productId=44013-53719-SS-2000&lpage=none

Andy, see the link in my first post above, already found the grill for me. Not only a draw for collecting ashes, but a propane starter. And of course, it is a weber, which I already have a standard kettle and swear by. Very few things I am brand conscious of, grilling is one of them.

 

[andyzee]

Andy, see the link in my first post above, already found the grill for me. Not only a draw for collecting ashes, but a propane starter. And of course, it is a weber, which I already have a standard kettle and swear by. Very few things I am brand conscious of, grilling is one of them.

Like the propane starter idea!

 

[trtaylor]

My Genesis Silver-B is humming right along after 5 1/ 2 years and being outside 24/7/365. My igniter died, but I'm just lazy to replace it. The long lighter works fine. I usually powerwash all the crap off the grates, flavorizer bars and lower tray and give it a thorough cleaning twice a year and the thing looks almost new. I also upgraded to the stainless flavorizer bars after the enameled ones rusted out (after about 4 years.) I've had success with the smoker box and mesquite chips to get a true charcoal like smoky flavor.

Oh and here's a newsflash: it don't need to be warm to grill. I have no problem grilling in sub-freezing temps. That's the beauty of propane (convenience) and the beers stay cold in the winter. :beer:

+1

 

[Marc]

The only thing I don't like about my weber kettle is the cheap coating they used on the legs. Mine are already rusted to shite. I'm going to have to wire brush and spray paint them probably. They should have just spent a little more and used aluminum legs, or at least galvanized.

 

[Greg]

Anyone else use a rotisserie on their grills? I have a Weber rotisserie as well and it makes some awesome meals. Pork roast, roast beef. I just made a whole chicken over the weekend. Good stuff!

 

[SKIQUATTRO]

being outside when its snowing with a cold LTA , spatula in hand, grilling up some flesh is just so primal...its fantastic....never understood those who put the grill away for the winter......

 

[sledhaulingmedic]

Anyone else use a rotisserie on their grills? I have a Weber rotisserie as well and it makes some awesome meals. Pork roast, roast beef. I just made a whole chicken over the weekend. Good stuff!

Not at home but at the Firehouse. (As previously seen):

(A thread with three pages of replies and none are from GSS??????)