I love steak.

 

While on steaks.

Season before cooking or do'em naked?

Me it depends on my tastes that day. Did the ones today naked and hit them with S&P as i ate.

 

Again, thats a personal choice. I like to season lightly before, and add as I cook right to the end.

But then again, a naked steak, seasoned with a little salt and pepper after its done is great also...


Dave, thanks for the cheese tips...I'm gonna give it a try.


BREW

 

i cook all my ribs in rib racks...i have several and can cook 8-12 racks of ribs at a time...depending on the time available and whos eating the ribs ( the family doesnt care a lot for smoked foods )..for them i use dry rub on the ribs and let them sit in the fridge for 24 hrs...then i pre cook them in a 18 quart roaster on 225 for about 6 hours or so ( until the meat is comning up from the beon ends ).. i baste the ribs every 45 minutes or so with either a apple juice or a lemon herb mixture ( depending on which flavor i want )....when the ribs are close to being done i cut them in one to two bone sections...use a wet bbq sauce for those that want them and "singe" them on the charcoal grill ( med coals )...

 

I have the same problem and this looks to be almost the exact same as the one I am getting. I don't think it has the spit though. Price is $650, 100% stainless construction. Right now I have a huge Kenmore but it burns everything in the center and the outside doesn't cook for ****.

 

you will deff. be happy eith this grill. But I do suggest getting the rotisierre(sp) set up for it. Its awesome. The grill cooks nice and even no matter where I have the food and the temp can easily be kept right where you want it once you figure out how it works. $650 is a good price. Mine was $1000 with the spit setup...worth every penny.


BREW

 

Here is one for ya. Thin cut steaks big enough to fit buns. Soak them in extra virgin olive oil for a few minutes. Season with Mrs. Dash grilling blends "Steak".
Put them on the grill long enough to brown the outside but keeping them tender.

In a pan, slice up some onions and add some more of that olive oil. Saute just enough to take the bite off of them, yet keeping the flavor.

Now that everything is cooked, slap the steak on a bun, add a slice of Pepperjack Cheese and top it off with the onions.

This is one of my favorites. Side with some tator salad and chips, and it makes a nice picnic on the deck.

 

The price diff might be in the brand name. I can't remember for sure what the brand was on the one I was looking at, but it looks just like yours. It has 5 burners, one right side stove top burner and on the left I think was a nice stainless shelf. There was one model that had a sink and water hook-up but I figured with the WI winters it would be more of a pain than it was worth.