JediDefender.com Forums
Community => Watto's Junk Yard => Topic started by: Famine on February 17, 2005, 12:25 PM
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If any of you are like me, the manlyest of men, you like to have food that has been killed, over an open flame. Thanks to some pure genius, man created the grill. I have a gas Charbroil that we got from Home Depot 2 years ago, and she still cooks like a dream.I need to replace the racks, and the burner cover, soon. It got up to 52 here on Tuesday night, so myself and P'Dubbs had a cookout, and I cooked a nice marinaded piece of Angus. Boy was it sweet. 8)
So how do you grill? Charcoal? Gas? What brand of grill do you swear by?
Kevin
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52? We'd be running around naked, never mind grilling.
I prefer the flavour of charcoal, but it's not worth the grief and time. So gas it is, Thermos by brand. Second one we've owned and we'll not be buying another. Thermos has been great, the first lasted nine years (two burners only :o) but I'm ready to put out the cash for a stainless steel job. They tend to last longer, look nicer and experience at the condo in Hawaii shows they cook food better and more evenly. Weber makes a darn fine grill (http://www.weberstuff.com/) You tend to lose that flare up excitement, but the food tastes better.
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That flare up excitment? You mean when I lost half a dozen hamburgers at a party when I looked away to pour some beer on the brats? Give me no flare ups any day. The closest to a flar up this baby has given me is the damned metal flame cover...it started to rust in a spot, and aparently rust is flamable, so I had to cook on only one side.
Do you prefer to cook your meat frozen, or let it that? First, I take the frozen meat, brush it with vegitable oil, salt and pepper it, and then I marinade my steaks in italian dressing. For parties I usualy do a few "Hell Fire Steaks" as they are called, some filet mingion (gotta be careful with the bacon), and some plain ones, as certain people around here dont like flavor. Go figure.
EDIT:
I'm looking forward to this Pepper Roaster (http://www.charbroil.com/accessories/index.asp)
Kevin
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I have a Weber Gas Grill. My parents had a charcoal one when I grew up, the time waiting for briquettes and stuff was enough for me to give up flavor for speed.
We grill at least 2-3 times a week in the summer. Turkey Burgers, Brats, Hot Dogs, Steaks, Chicken, Veggies, Ribs, Duck, Venison etc etc etc
I love to grill...
(http://www.cookscorner.net/FoodPics/hl05.JPG)
This stuff, Jack Daniels BBQ Rub is the best stuff ever. Rub down the meat the night before and let is soak in its juices and rub overnight, oh man, it really cannot be beat. I have been told many, many times that those are the best steaks a person has ever ate, and I tend to agree with them :)
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I look forward to the day where I get to taste your meat Scott, it sounds delicious.
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Now, if that Jack Daniels rub is anything at all like the BBQ sauce, then tell me where I can get some.
Right now!
Kevin
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There's a pretty long waiting list (about as long as my driveway) of people waiting to get at my meat...so I'll let you know when you might be able to squeeze in a bite, Jamie
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My mouth is watering just thinking about it :o
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Where do you buy your meat Scott? I'm fortunate in that I know a couple of guys from one of the local steak chains (The Keg), so I get pretty darn nice quality meat from them at cost. Grocery store steaks leave me pretty cold.
As to Kevin's question, I tend to prefer most meat be thawed. Fish especially since it tends to cook so quickly. Chicken not so important and for me, steak can be frozen since I'm only really after medium rare anyway. Not so for Mrs. Bug though, she's more a medium well - well done type, so it needs to be thawed to cook through. Burgers we tend to make ourselves from lean ground beef. It works pretty well to take a pound of frozen ground and nuke it one minute per side. It retains some tackiness making the burgers stick well. Completely thawed hamburger seems to fall apart too easily (at least if it's not store fresh and thawed in the nuker).
Question: how much is ground turkey down south? It's hideously expensive up here, around $7 a pound :o I'd like to eat more of it, but I can usually pick up lean ground beef at about $1.69 a pound and that's a huge price difference.
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I think its around $3.50 a pound for the good stuff. You can buy the cheap stuff but that's not so good. Weird on the price though, MN is chock chock chock full of turkey farms though, not so in Manitoba?
As far as where, there' a local meat market we buy beef from, chicken and stuff is from the store. Hot Dogs and Brats we get from my wife's home town where they makes lots and lots of Sausages. I enjoy sausage as much as Jamie seems to, I just get bored with sausage sausage sausage
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http://www.simondelivers.com/Product_Information.asp?ProductID=2823&CatalogFrom=PRODUCTS
$3.50 a pound
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Me man, me make fire, cook meat.
We bought our house in April of last year. I don't think I used my oven to cook meat until September. I love cooking outside. Drinking beer, grilling and chilling.
I have a propane grill. Not a Weber, but pretty nice. Plenty of grill space and a side burner, which come to think of it, I've nevered used.
I always cook my meat thawed. I would prefer if it wasn't frozen at any point, but I don't have the time to go to the store a few times a week to get fresh meat. So buy in bulk, then freeze. Take out the night before to thaw and marinade. Ready to go when I get home from work.
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No, turkey farms here are few and far between for some reason. Lots of chickens, not so much on turkey, which is too bad, I really enjoy turkey, ground or breast.
I think there's some additional costs here due to lots of regulation and inspections, something lacking in the US meat system I believe. I still don't think it should cause the price to double though. Guess next time I'm in Grand Forks I'll have to take a cooler and pick up some ground turkey. If I'm allowed to that is.
BTW, in an odd twist of logic, the US mail system is more restrictive than the Canadian mail system. As of a couple of months ago, we can no longer mail any food items to the US (liquor was always a no-no due to flammability issues :P). USPS has mandated, I think via homeland security that food is an at risk item for terrorism :o ::) So if I declare food and it's not turned back immediately by the post office and the USPS picks up on it, it is returned to sender. Anything - chocolate bars, chips, you name it. Wacky, eh?
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Now, if that Jack Daniels rub is anything at all like the BBQ sauce, then tell me where I can get some.
Right now!
Kevin
I found some in an airport in Alabama about 5 years ago. I haven't been back there since then so I had to order it on-line. I can't recommend it enough!
http://www.cookscorner.net/SpecialtyFood/Lynchburg.html
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Thank you Scott. Much love.
Have you ever tried Brooks Bar-B-Q sauce? It's the best Bar-B-Q sauce I've had in my life, ever.
I tried one of Emerils rubs, and I was a fan. I think I still have the little container somewhere.
Found it, and aparently we got it at the Christmas Tree Shop. It's called Emeril's Steak Rub conviniently, and it cost $3.99 for a 7 ounce container. It's got Salt, Black Pepper, Gaaaaahlic (garlic), Onion, Crushed Red Pepper, Coriander, Dill Seed and Other Spices.
They have a little bite to them, so if your not a fan of spicey, dont give this one a try.
I cant stand turkey burgers. I dont like ground anything that is not beef.
Kevin
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I've got a ****** little gas-powered hibachi. I don't have much balcony space here at this building. (I miss my old apartment, but I couldn't afford the $600/month rent. It had a party deck from my room.)
I usually thaw the steaks, and let them sit in teriyaki for a few hours. Then I put them on the grill and just let it do its job. About 20-25 minutes and they're good.
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I have to buy a new one this spring, that is going to be a very exciting day for me.... I think that I BBQ 6 out of 7 days a week in the late spring, summer and early fall. Nothing like a steak, potato, salad and beer (or 2) after work.....
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Spring 2004 was very exciting for me and my wife because we finally got to buy a new BBQ. We'd been using a hand-me-down grill that could barely stand anymore and the heat was completely unpredictable. We both love to BBQ, so decided to go all out and bought a Weber like shown on their website (http://www.weberstuff.com/webgensilb.html) (the 2004 model doesn't have doors below). I don't know about you guys but I've got absolutely no use for the side burner that comes on a lot of BBQ's.
Like Scott said, charcoal really produces great flavouring, but I really don't have the patience to wait, so I've been really pleased with our choice of natural gas. It still cooks beautifully and we never have to worry about running out of fuel like with propane tanks. I usually cook my meat frozen, simply because I don't often plan things ahead of time. A little marinating with Bullseye BBQ sauce, whether it be for beef or chicken or pork, they've got a nice flavour to compliment the meat.
We had a gorgeous day today, -5oC and sunny, grilled some pork chops on the patio. Mmmm, mmm. Me like meat.
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I usually thaw the steaks, and let them sit in teriyaki for a few hours. Then I put them on the grill and just let it do its job. About 20-25 minutes and they're good.
Woah, that's some really cooked steak. Like it well well done, Ben?
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I've got a ****** little gas-powered hibachi. I don't have much balcony space here at this building. (I miss my old apartment, but I couldn't afford the $600/month rent. It had a party deck from my room.)
I usually thaw the steaks, and let them sit in teriyaki for a few hours. Then I put them on the grill and just let it do its job. About 20-25 minutes and they're good.
Please tell me you dont actually cook ON the balcony? :-X
God, at least 3 houses around here in the past year have burned down because of people doing that, and having a stray spark or coal go somewhere and burn down the whole damn building.
Kevin
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ah a topic that is almost more divisive than one of the banned ones....
For the longest time the Lazy person that lives inside me (and makes all the decisions) said that Gas was the way to go...little to no clean up, starts up pretty quick (most of the time), suppossedly even cooking etc....
Then on one of those weekends with the boys we dug a pit, filled it with charcoal threw a grate over it and had the best steaks I'd ever had.
Since that day(or actually the Monday after) it has been a small 18 inch circular Weber grill. I have the Chimney stack charcoal starter, which is a must. I don't get flavored brickettes because I don't trust them to flavor the meat, but I do soak wood chips (mesquite and hickory mostly) and get a little smoke action on occassion.
I think if done properly Charcoal will cook more evenly than Gas, doesn't inject that Natural Gas taste into it and the smoke infuses into the fatty portions of a Ribeye that makes it taste awesome.
The problem is...last summer my Dad bought one of those Smokers (the Cadillac of Bar B Que grills) it smokes, grills and all that...the first few things he did were simply awful (the dogs loved it though), but now after practice, a book and some tips from various "experts", he is able to cook stuff better than all but one of my favorite Steak Joints. I've decided that I'll probably need to have a smoker some time soon.
As far as the side burners on the gas ones....I've never cooked anything on the one that was on my gas grill, it just seemed pointless to cook something on them when the range in the kitchen works just fine....
Chicken Breasts are done best if cooked while frozen for sure. But why eat Chicken when there is red meat....
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Now see, I used that side burner. We used to have one with 2 burners, and on the other side, a tray. Durring parties, when we cooked, it's nice to be out with the company, vs inside running back out every 10 minutes. Our current one doesnt use it, which is just as well, I suppose. It does come in handy of you boild your conr on the cob, vs grilling it, or want to do some onions and peppers, or kraut for your dogs.
Kevin
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I usually thaw the steaks, and let them sit in teriyaki for a few hours. Then I put them on the grill and just let it do its job. About 20-25 minutes and they're good.
Woah, that's some really cooked steak. Like it well well done, Ben?
No, it takes that long because my grill sucks. I usually shoot for medium well.
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I've got a ****** little gas-powered hibachi. I don't have much balcony space here at this building. (I miss my old apartment, but I couldn't afford the $600/month rent. It had a party deck from my room.)
I usually thaw the steaks, and let them sit in teriyaki for a few hours. Then I put them on the grill and just let it do its job. About 20-25 minutes and they're good.
Please tell me you dont actually cook ON the balcony? :-X
God, at least 3 houses around here in the past year have burned down because of people doing that, and having a stray spark or coal go somewhere and burn down the whole damn building.
Kevin
I used to cook on the balcony. But I really didn't like the fact that the grill took up so much space on it, so now I cook outside the garage. It's well enough away that I really don't think I'd risk burning that down. :)
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Now see, I used that side burner. We used to have one with 2 burners, and on the other side, a tray. Durring parties, when we cooked, it's nice to be out with the company, vs inside running back out every 10 minutes. Our current one doesnt use it, which is just as well, I suppose. It does come in handy of you boild your conr on the cob, vs grilling it, or want to do some onions and peppers, or kraut for your dogs.
Kevin
I like the concept of the side burner, but usually when I grill steaks we have baked potato and salad and bread, so I just never had much use for one. I could see it really coming in handy for Corn or other stuff. And now that I have gone to Charcoal the option is not in my price-range. But all this talk has confirmed that I am grilling out tonight...I'll have to watch Hockey on Tape...or Premier League Soccer since we don't have Live Hockey and Football season is over.
Speaking of, of the Grillers here, has anybody ever done the "Tailgate" thing before a pro or college game? Now that I have gone to Charcoal, I've wanted to try it (I never done the tailgate thing, but the concept appeals to me, just not the hassle of driving up to the stadium EARLY to cook and eat)
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Anyone try and do the Pizza on the grill deal? I cant bring myself to trust that type of deal. Pizza dough itself is droopy, and if I were to put it on bars...doesnt seem right to me.
Anyone? :)
Kevin
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I perform sacrolige everytime I grill here in Texas. I use a WEBER Genesis With side burner 45,000 BTU of grilling pleasure. Of course my redneck friends all use smokers and they call me a Faux griller.
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I've only used charcoal yet can see the advantages of propane.
I really miss grilling. It's been so long ago I nearly burned down the campsite, but some people just refuse to forget. ::)
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I just had bit of a scare with my grill. I almost lost a face. I was shoveling my driveway, and I got near my grill which I forgot to pull into the garage, because I was out late. I turned the gas on, turned the knobs to let it (the gas) into the grill, hit the sparker, and she lit, no problem. I decided to let it run a bit, so I could switch over to a new tank, and then I hear this burning, and I look inside and POW! the metal plate over the flames cracked and broke and flames shot up at me. It wasnt a pleasing experience. I now need to order a replacement for it. Yikes. :o
Kevin
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So I decided to try and cook on the Grill tuesday night. One of my ribs and a hamburger burst into flame, and I had to move everything over to the right side of the grill on med/hi heat, and keep the other side on low for even cooking. It's time for replacement parts. :-\
Kevin