[2011CrazE89]

Getting ready to fire her up for the first time. Once the dog gets out the way! Today just burgers to test it out. Next week I'll step it up to steaks and chicken.

[ouchie]

Originally Posted by 2011CrazE89

Getting ready to fire her up for the first time. Once the dog gets out the way! Today just burgers to test it out. Next week I'll step it up to steaks and chicken.

Nice! I have a Brinkmann and a Weber! Love them both...

[2011CrazE89]

Originally Posted by ouchie

Nice! I have a Brinkmann and a Weber! Love them both...

Had a Brinkman for three years and almost bought another one. My only issue was I could never find the right size grates to replace the existing ones. My model was discontinued so I was SOL. The Weber has more replacement parts available at any home improvement store. Both great grills though!

[ShopVac]

Originally Posted by 2011CrazE89

That copper looks sharp. Doesn't look like you set up the gas yet...

They have a full propane tank conversion...I was thinking about getting it, just to have it last longer.

[2011CrazE89]

Originally Posted by ShopVac

That copper looks sharp. Doesn't look like you set up the gas yet...

They have a full propane tank conversion...I was thinking about getting it, just to have it last longer.

I decided to get the base model without the Electronic Touch-N-Go gas ignition option. Probably should have upgraded. It was only a $50.00 difference.

[ShopVac]

Originally Posted by 2011CrazE89

I decided to get the base model without the Electronic Touch-N-Go gas ignition option. Probably should have upgraded. It was only a $50.00 difference.

Ahhhh....that explains the panel difference. Gas light is really a cool option...it was worth the $$$

[bosstones]

Charcoal! It takes a little more work but I like the challenge. I can taste the difference with propane and hate it.

[1NS0MN1A]

I don't get it. Every time i use coals the juice from the meat turns them off, and I can never fully cook the meat?

[John 070]

Wood is for the hard cores! Charcoal is better but I've always found it takes a long time to get the job done. By the time you're done cooking, the fire is only beginning to get started, so it's a waste of energy. With gas, you only use what you need. Gas is more to keep the smell out of the house, so yes definitely charcoal is better if you have the time....

[ShopVac]

Originally Posted by John 070

Wood is for the hard cores!

That's what my father in law does - now that's too much of a PITA. I'll do it with a camp fire...but that's about it.

[2011CrazE89]

Originally Posted by 1NS0MN1A

I don't get it. Every time i use coals the juice from the meat turns them off, and I can never fully cook the meat?

You may not be using enough coals. With me it's the opposite. Once the juices drip on the coals they get red hot and shoot flames increasing the temperature.

[Templar]

You can get high temps by using charcoal as well, you just need to stop lifting the lid all the time to check on the food and just let it do it's thing. You also shouldn't get letting the meat be burned by the flames coming up from fat melting down and catching fire. You're grilling wrong if you allow that to happen. It won't happen if you have the lid closed because you're restricting air flow which won't allow flames to sprout up. Keep a spray bottle with water handy for flare ups at all times and you're set.

[ShopVac]

Originally Posted by Templar

You can get high temps by using charcoal as well, you just need to stop lifting the lid all the time to check on the food and just let it do it's thing. You also shouldn't get letting the meat be burned by the flames coming up from fat melting down and catching fire. You're grilling wrong if you allow that to happen. It won't happen if you have the lid closed because you're restricting air flow which won't allow flames to sprout up. Keep a spray bottle with water handy for flare ups at all times and you're set.

I can hit 500 degrees with charcoal...how much hotter do you need it than that?

A spray bottle is not in my arsenal....unless it has apple juice in it for spraying the ribs.

[Templar]

Originally Posted by ShopVac

I can hit 500 degrees with charcoal...how much hotter do you need it than that?

A spray bottle is not in my arsenal....unless it has apple juice in it for spraying the ribs.

I'm talking about people saying charcoal takes too long to cook. It doesn't.

Water is necessary for dealing with flare ups. Unless you want your meats blackened and crusty, which I don't

[2011CrazE89]

I tried some Flank steak for the first time over coal. I think I may have overcooked it It was a bit tough for my taste.

[z4drvr]

Originally Posted by 2011CrazE89

I tried some Flank steak for the first time over coal. I think I may have overcooked it It was a bit tough for my taste.

I usually marinate flank steak for a good 12-24 hrs before grilling. Only takes a few min each side for med rare center.

[Templar]

Originally Posted by z4drvr

I usually marinate flank steak for a good 12-24 hrs before grilling. Only takes a few min each side for med rare center.

Agreed. Marinating definitely helps with the flavor and keeps some juices in. I had a couple filets marinate in the fridge in a little bit of olive oil, some minced garlic, minced onion, some salt and pepper. I let them sit for 12 hours. The taste was great.

Doing some of my own research in some books really helped. I learned a lot about marinades, brines, rubs, etc. and what each one does differently.

[2011CrazE89]

Originally Posted by z4drvr

I usually marinate flank steak for a good 12-24 hrs before grilling. Only takes a few min each side for med rare center.

Originally Posted by Templar

Agreed. Marinating definitely helps with the flavor and keeps some juices in. I had a couple filets marinate in the fridge in a little bit of olive oil, some minced garlic, minced onion, some salt and pepper. I let them sit for 12 hours. The taste was great.

Doing some of my own research in some books really helped. I learned a lot about marinades, brines, rubs, etc. and what each one does differently.

Lesson learned. I heard flank has enough flavor in it on it's own so I decided not to marinate it. It's such a thin cut that I walked away for a few minutes and I knew I was doomed when I got back.

The dog enjoyed it

[2011CrazE89]

Now I did redeem myself by cooking corn on the cob over coals. Soaked the entire cob in water for about 20 minutes. Placed corn over red hot coals ( No flames) and rotated every 10-15 minutes. The silk was burnt to a crisp but when I peeled it back it was a thing of beauty. No salt or butter needed. Best damn corn I’ve had so far!

[JasonCSU]

Originally Posted by 2011CrazE89

Now I did redeem myself by cooking corn on the cob over coals. Soaked the entire cob in water for about 20 minutes. Placed corn over red hot coals ( No flames) and rotated every 10-15 minutes. The silk was burnt to a crisp but when I peeled it back it was a thing of beauty. No salt or butter needed. Best damn corn I’ve had so far!

Grilling corn on the cob is the only way to go in my opinion. So tasty.