Grills !!!!!

[Haskell_Hunter]

12 minutes ago, LPJR said:

Looks like someone doesn't need tongs....Backup ones??

 

I will never be accused of never being prepared.

[Haskell_Hunter]

Broke in the new grill with tri-tip steak.  Seared for 5 minutes each side, cooked indirectly for 15 minutes.  Looks like this:

[OldMenRule]

On 4/25/2021 at 5:49 PM, Haskell_Hunter said:

I am an official Weber grill snob.  I need to get a new one this year.  The one I have is over 22 years old, and I beat the crap out of it.

I STRONGLY recommend this one if you have the spare coin:  https://www.weber.com/US/en/grills/charcoal-grills/original-kettle/original-kettle-premium-charcoal-grill-22/14401001.html

This is what you use to light the coals.  https://www.weber.com/US/en/accessories/what's-hot/must-have-accessories/7416.html

DO NOT UNDER ANY CIRCUMSTANCES EVER, EVER, EVER USE LIGHTER FLUID OR CHARCOAL BRIQUETTES WITH LIGHER FLUID IN THEM!!!  Your food will taste like jet fuels.  There is no need for lighter fluid EVER!!!

If you have more money to spend, get a better Weber grill.  I also have the rotisserie for the charcoal grill and already burnt out one motor.  It was about 15 years old at the time.  I have done a 20# turkey using the rotisserie, charcoal, and some different woods to add flavor.  It'll also fit two large roasting chickens too, so that's a bonus!  https://www.weber.com/US/en/accessories/accessories-by-category/tools--et--cookware/rotisserie-2290/2290.html

The key to charcoal grilling is the lid.  Put the food on and SHUT THE LID!!!  Set a timer and when it goes off, take the lid off to flip the food and SHUT THE LID!!!  I almost had to beat this into @LPJR, but he's got it mastered now.  You're tempted to look at the food, but keeping the lid down prevents flare-ups, and holds the heat in to cook the food.  Once you get the hang of that you'll move into adjusting the vents to get to a certain temperature.  Usually, I keep the vents wide open.  I can cook almost anything that way.  However, when I do ribs, drop the temp to do some slow and low cooking.  Takes about 90-120 to make baby-back ribs, and they fall off the bone when they're done.

Get a Weber.  Don't look back.

But lighter fluid is such fun....

Edited May 16, 2021 by OldMenRule

[OldMenRule]

Go old school. Don't believe HH. Thanks to modern technology lighter fluid comes in many flavors not just jet fuel.......

[DBuck]

[hunterbob1]

28 minutes ago, DBuck said:

Nothing but negative comments from you!

[DBuck]

7 minutes ago, hunterbob1 said:

Nothing but negative comments from you!