Freak Grill-Masters Unite!!
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This is a pulled pork i made awhile back on my beloved Weber
this was the only grill i used for the last 10 yrs
i got for this on Daddy's Day's 2010, ive been using it almost everyday im home. forgot how nice it is to have a gas grill
this was the only grill i used for the last 10 yrs
i got for this on Daddy's Day's 2010, ive been using it almost everyday im home. forgot how nice it is to have a gas grill
blue_rogue
Super Freak
Awesome!
I do all of my grilling on Friday, Saturday, or Sunday. I've been doing it two of the days, every week, for the last month.
Did burgers yesterday and will do steaks and corn on the cob tonight if it doesn't rain. If I'm able to get the steaks in tonight I'm going to grill a pizza tomorrow night.
I do all of my grilling on Friday, Saturday, or Sunday. I've been doing it two of the days, every week, for the last month.
Did burgers yesterday and will do steaks and corn on the cob tonight if it doesn't rain. If I'm able to get the steaks in tonight I'm going to grill a pizza tomorrow night.
we've been grillin fools for the last week .last night we made a 1/4 bushel of little neck clams , porter house steak, sabrett hot dogs in casing ...snappy's are the best on the grill , hamburgers, corn on the cob , potato salad ,some kind of home fry potato concotion my wife made up .... and there was only 5 of us .. a feast fit for royalty
Darth Cruel
Super Freak
I found a way to enjoy vegetables that I usually hate. I go in to the produce department and look around. I choose carrots and the 4 vegetable that appeal to me the least at the time. Clean them up, cut them to bite sizes, coat them with a very small amount of melted butter, season them with whatever I am interested in at the time (montreal steak seasoning is my favorite) and cook them on the grill. Wrapped at first to get them tender, then open to get the grilled flavor.
Even my kids love everything when it gets cooked that way.
Even my kids love everything when it gets cooked that way.
Darth Cruel
Super Freak
This is a pulled pork i made awhile back on my beloved Weber
this was the only grill i used for the last 10 yrs
i got for this on Daddy's Day's 2010, ive been using it almost everyday im home. forgot how nice it is to have a gas grill
I only just recently surrendered my beloved Weber kettle. But I do feel that I made a good move. My wife bought me this one for Father's day last year:
https://www.chargriller.com/store/p...id=29&osCsid=d173ef4889dbb9c8bb8e8816c4ad966e
And I have to say. I love it. She got me the smoker for it this year.
I am not a fan of gas grilling. But I do like having the option for baked potatos and corn on the cob when I am doing a bigger dinner, or for a quick hot dog grill for the kids when we are outside.
I like having the burner to do chili, BBQ sauce, or just to light the charcoals in the charcoal chimney.
jimjimmyjones85
Super Freak
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I am still learning some of the nuances to gas grilling as I have been a die hard charcoal guy since forever.
How does the smoker device work for a gas grill ?
How does the smoker device work for a gas grill ?
Kabukiman
Greatest Person Ever
It doesn't. Go back to charcoal.
All you women and your outdoor stoves make me want to turn in my spatula and tongs.
BadMoon
Demi G0D Overseer
Can you ship me your grill then please? I need a new one since I moved and one isn't in the budget. Thanks!
P.S.
I hear doint good deeds will make the white iphones come out faster.
Darth Cruel
Super Freak
Mine is on the charcoal side. I can't even imagine having it on the gas side.
Darth Cruel
Super Freak
Heheheheh. Funny stuff. As if we don't have enough elitists on these forums, now we have charcoal elitists.
BadMoon
Demi G0D Overseer
Heheheheh. Funny stuff. As if we don't have enough elitists on these forums, now we have charcoal elitists.
I have never used a charcoal grill. However, after tasting some food off of one of my neighbors I plan on correcting that.
I'm sure I will have some things to learn. I'm a pretty darn good cook. I just never cooked on a grill like that. I can imagine I will be under and over cooking for a bit.
BadMoon
Demi G0D Overseer
Just found a Weber grilling app for iPhone. I will have to get this at some point. 
https://www.weber.com/OnTheGrill/
https://www.weber.com/OnTheGrill/
jimjimmyjones85
Super Freak
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I have never used a charcoal grill. However, after tasting some food off of one of my neighbors I plan on correcting that.
I think there is something to the charcoal taste of it.
I am hoping to add one back to my patio along with the gas grill. (I mean nothing like having it hooked up to the house gas and being able to fire it up at anytime I wish.
(especially in the winter).
Kabukiman
Greatest Person Ever
Heheheheh. Funny stuff. As if we don't have enough elitists on these forums, now we have charcoal elitists.
There needs to be at least one in every thread. I'm just doing my part.
Darth Cruel
Super Freak
LOL...Thanks for keeping the rest of us on our toes kabukiman!
Quite frankly, Badmoon. I have to admit to being surprised to hear of anyone who had not eaten charcoal grilled food for so much of their lives (admittedly a little narrow on my part). Personaly, I feel that charcoal grilled is hands-down better than gas. But I have no hatred toward gas grilling just the same.
The thing that, to me, makes charcoal grilling better is being able to add the smokey flavor not just from the coals, but from the dripping from the food that hit the coals as you are cooking it. If you can get your ventilation right to the point where the drippings do not flame up...you get a great smoke to flavor your grilled food with. Some people like to keep the flames down by squirting water on the coals. To me, that is detrimental to grilling the food. It cools the coals and suppresses the smoke from the drippings. Others like to put pans under the food to catch them. That is OK if you want to make gravy or something...but I prefer to let them smoulder on the coals and smoke up the food. It is very satisfying to me to see huge amounts of smoke rolling out of my grill.
That is effectively impossible to do with most gas grills as the cooking is done with open flame, so there is no chance of keeping the drippings from flaming up (I have heard that there are newer gas grills that are designed to stop this, but then you are still missing the charcoal smoke flavor).
My wife's grandfather would not even consider eating gas grilled food, and, interestingly, my wife prefers gas.
But anyway Badmoon, as you are learning the intricasies of getting the charcoal heat right...remember this...you can always add charcoal. So err on the side of caution (in this case...too cool on the coals). And be excessive on keeping your vent closed until you find what is right for you. That WILL cut down flare-ups considerably but that has to be used in conjunction with keeping the lid of your grill closed as very much as possible. If you are like me, you like to play with the food as it is grilling. I have to fight that urge as having the grill top open lets in all the oxygen that helps the flare-ups.
One more trick that I like to do...I grill the fat that I trim from the meat, with the meat. It adds to the drippings that smoke the meat.
You may know some or all of this already, so don't think I am trying to insult your intelligence. I just like rambling on about grilling.
Quite frankly, Badmoon. I have to admit to being surprised to hear of anyone who had not eaten charcoal grilled food for so much of their lives (admittedly a little narrow on my part). Personaly, I feel that charcoal grilled is hands-down better than gas. But I have no hatred toward gas grilling just the same.
The thing that, to me, makes charcoal grilling better is being able to add the smokey flavor not just from the coals, but from the dripping from the food that hit the coals as you are cooking it. If you can get your ventilation right to the point where the drippings do not flame up...you get a great smoke to flavor your grilled food with. Some people like to keep the flames down by squirting water on the coals. To me, that is detrimental to grilling the food. It cools the coals and suppresses the smoke from the drippings. Others like to put pans under the food to catch them. That is OK if you want to make gravy or something...but I prefer to let them smoulder on the coals and smoke up the food. It is very satisfying to me to see huge amounts of smoke rolling out of my grill.
That is effectively impossible to do with most gas grills as the cooking is done with open flame, so there is no chance of keeping the drippings from flaming up (I have heard that there are newer gas grills that are designed to stop this, but then you are still missing the charcoal smoke flavor).
My wife's grandfather would not even consider eating gas grilled food, and, interestingly, my wife prefers gas.
But anyway Badmoon, as you are learning the intricasies of getting the charcoal heat right...remember this...you can always add charcoal. So err on the side of caution (in this case...too cool on the coals). And be excessive on keeping your vent closed until you find what is right for you. That WILL cut down flare-ups considerably but that has to be used in conjunction with keeping the lid of your grill closed as very much as possible. If you are like me, you like to play with the food as it is grilling. I have to fight that urge as having the grill top open lets in all the oxygen that helps the flare-ups.
One more trick that I like to do...I grill the fat that I trim from the meat, with the meat. It adds to the drippings that smoke the meat.
You may know some or all of this already, so don't think I am trying to insult your intelligence. I just like rambling on about grilling.
LOTRFan
The Grey Pilgrim
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I am bi-grillual (new word 
) I have both options and they each have certain advantages.
In addition I grow my own herbs (no not that kind, and yes here in Vegas) to use in my dry rubs. I have a nice hobbit patch of rosemary, basil, lemon thyme, sage, green and yellow bell peppers, jalapenos, oregano, mint, and lemon balm - and a host of other fruits and veggies.
) I have both options and they each have certain advantages.In addition I grow my own herbs (no not that kind, and yes here in Vegas) to use in my dry rubs. I have a nice hobbit patch of rosemary, basil, lemon thyme, sage, green and yellow bell peppers, jalapenos, oregano, mint, and lemon balm - and a host of other fruits and veggies.
Darth Cruel
Super Freak
I am bi-grillual (new word
In addition I grow my own herbs (no not that kind, and yes here in Vegas) to use in my dry rubs. I have a nice hobbit patch of rosemary, basil, lemon thyme, sage, green and yellow bell peppers, jalapenos, oregano, mint, and lemon balm - and a host of other fruits and veggies.
Sweet! Rubs are the way to go. And growing your own stuff has to make a good rub.
Kabukiman
Greatest Person Ever
I never tried rubs until recently. I really like sauces and marinades and I didn't think something dry could come close to the flavor of some good BBQ or jerk.
I was wrong. I'm not sure if I prefer dry over sauce or vice versa, it really depends on my mood, but I have definitely added dry rubs to my arsenal and I recommend anybody holding out to do the same.
