Used Weber 3 burner, the kind with the burners that run left to right.
They last forever and usually $100 or so can make them as good as new.
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Used Weber 3 burner, the kind with the burners that run left to right.
They last forever and usually $100 or so can make them as good as new.
Thanks guys. Found a Spirit 310 on Amazon for just $40 more. Gonna go with that.
I actually dislike those - used to have an old Genesis Silver B and it was nearly impossible to cook indirectly on it. They switched for a reason.Quote:
Originally Posted by The Tortoise
I will always use my charcoal grill for steaks and chops. This will be for chicken, veggies, Fish, and kabobs/etc.
I've been doing the skillet on the grill for our steaks. Turn on the grill to high, then heat the skillet up with some bacon fat, season steak with good salt, pepper and sprinkle instant coffee on them. Sear off the steaks for about a minute on each side in the skillet, then finish them off for grill marks on the grill.Quote:
Originally Posted by telemike
Why not just put them on the skillet dry? I'm not big on frying the meat for a crust, I guess.
I did two 2" thick boneless ribeyes (~2.5lbs of meat) on the grill tonight. Seasoned them with Tony Chachere's about 2 hours before cooking and left them out to cure & dry. Hot grill using these briquets:
https://www.kingsford.com/wp-content...ompetition.png
The spice for those not in the know:
http://www.anomaly.org/debbie/recipe.../seasoning.jpg
Kept moving them around (~4 minutes/side) over the hottest part of the uncovered grill for an even crust with minimal grill marks, then let them rest for about 5 minutes under tented foil. Did not suck.
Good point, I'll try dry the next time, I may be thinking the fat prevents stickage.Quote:
Originally Posted by Tippster
Depends on the steaks I guess. Good marbled meat (Strip steak, Ribeye) will release fat and juice to caramelize the crust. I've used suet, lard, or bacon grease for reverse sears where you low bake or smoke the meat first to near temperature and then zap it, but seem to have moved away from that lately.
I enjoy reverse searing. It works well on my 2 burner gas grill, using the grill as a smoker.
Someday we'll pony up and get one of those insta read meat thermometers. Using our slower read digital thermometer oftrn results in low and slow can become super slow, especially during winter. Also, i sometimes miss that point of beef rare-ness that i love on thicker cuts.
The new ones run front to back. You can turn off the front or back and have 2/3 w/ no direct heat, but spread long ways across the end of the cooking surfaceQuote:
Originally Posted by Tippster
Sent from my iPhone using TGR Forums
Yeah I get the concept. Problem was that the Silver B had 3 long burners running sideways. Turn the middle one off and you could barely fit a chicken on there, certainly not a Spatchcocked one, without parts of it still being over the flame. The grill I just killed had 4 running front to back. Chicken sat in the middle of the grill and only the far left and far right burners would be on - worked like a champ.
Wife just gave the go-ahead on the Weber Spirit 310. Thanks to Prime it should be here Thursday.
I have had no problem doing indirect heating on mine. Either I turn the middle off or the front and middle off and can easily regulate the temperature...
I did a Spatchcocked one last week with no issues. Though I don't mind having the thighs a little closer to the heat.
I believe the spirit burners run lengthwise tooQuote:
Originally Posted by Tippster
Ah fuck. Oh well. I assumed that since the knobs were on the front rather than the side like the Genesis Silver B that they'd still go front to back.
Edit: Hey - I was right!
Edit 2: fuck that was for the Genesis 310, not the Spirit. Ah well.
I sell those...Quote:
Originally Posted by Tippster
the Spirit has 2 burners that run front to back on each side and one that runs left to right along the back
Never pegged you for a bbqrista. Doesn't sound like that bad of a job actually.Quote:
Originally Posted by telemike
I've got a Genesis 310 with the front-to-back burners. Love that thing. Turning the middle burner to low or off and keeping the side ones on makes for perfect indirect heat for a spatchcocked chicken or two. I've had it for 6 years and it still looks and performs like the day I bought it.
Got a touch of grill envy at the Costco the other day.
http://i131.photobucket.com/albums/p...psujoq0dvt.jpg
Thats a good looking rig for 900 bucks. ^
soon.
http://inventorypictures.dealermade....0Kitchen1G.jpg
don't ya'll use a pan filled with water above the burners and below the grill if you need to do indirect heat for big pieces of meat?
It is a lot of grill for the money and almost made the mistake of getting one... Do a search and you will find plenty of reviews regarding their grills... Inconsistent cooking, poor quality, hard to get parts since Costco rebrands and rust forms quickly... I had a buddy buy one several yrs ago and after 4 yrs unloaded it and got a Weber... I did to and would not trade my 4 burner for anything...Quote:
Originally Posted by Cruiser
That makes me feel better for sure. And really, my old Vermont Castings is still able to hit 700* pretty consistently so I shouldn't even be looking at stuff like that. But I'll be damned if shiny things don't always get me excited.
Cruiser, Vermont Casting is the shit... A very good friend of mine has had his for 6 yrs and the thing cooks great, heats up fast and like you said gets up to 700 with no problems... His lid has to be one of the heaviest I have lifted and he cooks on it weekly... So many new units out there that look good on the show room floor, but don't cook for shit... Just saw a new Kitchen Aide 4 burner checked out the reviews and it got trashed...
Of course, but not on a burner that's on. All it would do is boil the water.Quote:
Originally Posted by bodywhomper
Actually I do all my long slow cooks on the Weber kettle.
Have you gone for the smokenator yet?Quote:
Originally Posted by Tippster
In my experience, it only boils the water when the water level is low or the burner are on too high. It works well for me and does not get soggy.Quote:
Originally Posted by Tippster
Been working at my buddy's hardware store and I'm slinging BBQs. Weber deals at Ace this weekend.Quote:
Originally Posted by MakersTeleMark
Here's a lot of infoQuote:
Originally Posted by bodywhomper
http://amazingribs.com/tips_and_tech...ill_setup.html
"On a three burner grill such as the Weber Genesis, you can set up indirect heating several different ways. The one you chose will depend on how cold or rainy it is, how much meat you have, and how hot you want the oven. You need to find what works best. Just get the heat be all on one side, doesn't matter which."Quote:
Originally Posted by bodywhomper
Only one burner is on. You do not light the burners that the pans are resting on. In the picture the lit burner has the wood chips on it.
I only do the pan when i have a lot on the grill and can not do traditional indirect style. My picture from a few days ago is traditional indirect style. The three pound london broil is sitiing over the burners that are not on.Quote:
Originally Posted by Tippster
Here is a picture of a turkey. The pan is on all the burners and they are both on to get the "oven" temp right.
Ah gotcha. How do the burners under the pan not get that water boiling?
Lots of water and the heat gets displaced. If too much water evaporates and doesn't get replenished, it'll boil. This is especially true with poultry because the oven is hotter. I replenish with boiling water to keep the oven from cooling off too much.
It works but is also a pita. I like to reverse sear and crisp the skin. To do that with the water pan means that you have to take the meat off, pickup super hot grates, remove super hot pan full of near boiling water, and put the grates back on.
I havent tried this method for a longer cook than slow cook smoked turkey and pork butt. I imagine that it'd work for a big brisket.
Hey Tipp...
Heard a radio ad this morning that ACE is giving an up to $200 gift card with purchase of a Weber BBQ
Thanks but it's too late. Ordered it yesterday. Fuck.
Sorry I thought you knew that. They never go on sale but this weekend you get free assembly and a gift card.
Meh - assembly is easy and I don't really need a gift card. It's only a $50 one for the Spirit series anyway, and most of that is eaten up by the $30 in tax that I would have to pay.
Ace is the place. Just had to say that. Spatchcock on.
Yeah you're right. We get a lot of old people and second home owners who want assembly and hoard gift cards. A good deal at your local Ace.
http://m.acehardware.com/home/index.jsp
2.5# beef brisket on the smoker today. Got a buddy coming to visit from AK.
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Of course you had to say that! Cheesy I know, but we have a cool store. Weber gas and charcoal, all kinds of smokers, Kamodo cookers, Lodge cast iron, good indoor and outdoor kitchen supplies, "specialty" garden supplies, etc... I get to help improve some of these programs.Quote:
Originally Posted by MakersTeleMark
Ace is good because you get big store buying power but you can keep a local store with personality. And they pay me money which is good. And I work for a ski bro. A good summer gig.
Let's make this brisket moar delicious shall we?
Attachment 167342
Lou Manfredini owns my local Ace. It's a good store and he's a really nice guy.
Lodge CI is the truth.