Well...how did they turn out???

Or cant you remember


BREW

 

They were excellent!,

Only problem was my grill (cheapie gas) kept getting too hot (300-350)

Looks like I now have a great excuse to buy a new (and better) grill!!

 

Gas Grill Comparisons

 

Thanks for the Link!!

 

I had the same problem forever. My cheap azz grill would be hot on one side and not the other, or just do damn hot all over. It was a nightmare, plus I got tired of buying a new one every year and going thru the hassle of building it and then getting rid of the old one. So I bucked up and got myself a real nice Vermont Castings. It's not for everyone becasue it has a heafty price, but it is the best grill I have ever owned. If you love toBBQ, then you must have a great grill.

Heres mine.



BREW

 

Nice Grill!!

How low of a temp can you maintain without it going out?

 

Here's the question to a savory life and probably the beginning of a poll. Gas or charcoal? The Webber Charcoal Grill is one of the best there is for the ultimate char. It's hemispherical design enables heat to rise, gather evenly, and meat cooked on charcoal just tastes great. The trick is heat management and timing. So if your looking for a new grill or just want to add to your culinary arsenal, learn the art of charcoal.

 

I actually do prefer the results from charcoal (as long as lighter fluid isn't used) for me its a time issue (on workdays). Actually I saw a nice weber at lowes, round kettle design but on a cart like a gas grill with side tables. How do you manage a 3 hour cook time won't it go out to soon?

 

Im guessing I could keep it around 100 If I needed to. With 5 burners, you get a lot of control.


I have to agree, charcoal is great. But I love my gas grill. Plus if I put some flavored chips in the chip holder I can get a nice smoke flavor to it. Its an age old arguement as to which is better. I say, whats better for you? Thats all that matters.


BREW

 

I have a 200.00 charbroil I bought for work and a 300.00 grill I picked up at sears about 10 years ago, it is getting worn out.

Have been looking at the Jenn-Aire at lowes. Looked at a really nice Stainless unit at Sam's the other week, had I had room in my van to bring it home I would have been cooking on it today.

Did a couple of steaks while I was smoking a few pounds of cheese in the smoker.

Here is what I want

Lots of different accessories. 0-600° in a few minutes. If i want slow cooked items I have a couple of smokers for that.

 

Hey Dave...can you give me some tips on smoking cheese? Ive always wanted to try it, but never have yet. I actually need to get a new smoker, mine is a little wore out, so its time.

Hmm, sounds like a good project for next weekend. Any recommendations on a smoker while were at it??


BREW

 

How much you want to spend?

I have one of these . The 008. If i were buying again I would go for the 55.

I also have an old ECB, that i still use occasionally, but time consuming. The electric ones work very well, with little wood. I have cooked for 60+ people with the little one, my reasoning for the larger would be i could hang full sticks of beef bologna/summer sausage in it.

As for cheese, pick blocks that are about 1-1.5" thick. I used Mozzerella, provolone, longhorn/colby. Need to keep the temp below 90-100° or else you get a mess. Hot pepper cheese is good also, but the place I stopped at was out.

If you have a smoker box in you VC grill you could use it with little problem, A block or bag of ice in a cake pan will help keep the temp down.

I use chips when doing cheese as they will smoke easier than chunks, sawdust may work also, but I don't have any of it.

These smokers can be had at cabela's also. They are insulated well and work very well no matter the outside temp. I have used mine in 10° weather and in 90 ° weather with little differences in time taken to get finished product.

The Cookshack site has a forum also and is open to all whether you have one of their smokers or not, they are a great bunch of people over there, just as here, just a different subject.

Leave me know if I missed anything, and I'll try again.

 

brew,
those ribs sound delicious. have you ever tried "sticky" sauce. mix your barbecue sauce with honey, about a 60/40 mix. its really tasty on ribs.

 

A little honey or brown sugar in the hot wing sauce is good also.

 

I've always used gas grills to manage long term cooking meats such as Tri-Tips, Ribs, Pork Booties, Tamales. I prefer charcoal for steaks that require a flash of heat on both sides such as T-Bones, Sirloins, and Porter House. In this day and age it is easy to choose; get both.