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This is how I learned too. I've pretty much ruined steaks for myself and many of my family and friends at most steak places. There are a handful I'll still go to, but for many I just do it better. Not yanking my own chain here. I follow Alton's method and make a mean steak...
Char-Broil is starting a new blogger site with 30 bloggers from around the country. I'll be one of them. They're sending me this grill for me writing six blog posts for them over the next year. I'll do a full review when I get it. Doesn't help now, I realize, but if you've got some time...
I kept meaning too, but I just don't hit FBG as much as I used too. Too much bickering that I went into with to much zeal. I decided to avoid that as much as possible. I don't need the extra aggravation either caused or received. I think I might limit myself to this thread from now on and some shark pool when we get closer to the season.I've been grilling a lot lately, nothing all that worthy of sharing. Lots of ribs (jerk and apple pumpkin), reverse seared pork tenderloins, steaks, that kind of stuff. I grilled for a mini microbeerfest in St. Louis. Handed out 21 slabs of ribs, six pounds of fatties and four pounds of smoked baloney bites. Actually one fatty is worthy of sharing.
Thanks Megla. Lots of good info there. I wish work didn't block the pics. I'll catch them after hours and peruse the typed info for now...
I'm not sure why less than 50% of your cooks being smokes would preclude you from the BGE. My cousin bought the large, sold it to buy the XL and since then has bought another large for when it's just him and his wife. He loves the thing...It does it all well. It can do low and slow as well as high and fast. Not saying your alternate route isn't a good one, just curious about the smoking thing and not going with a BGE.'koby925 said:
The egg is the superior product hands-down, but I went with the Weber(s) because I sometimes do large quantities, and I like the fact that they're portable. Price actually favors the egg too as far as Im concerned. Egg will last a lifetime while the weber(s) are probably 10 years max for me.'koby925 said:
Yeah, two big limitations for the Large BGE are space and portability. My cousin brought his XL to the Charity BBQ contest we threw last October. After that he said he'd never move his egg again. It was a huge pain in the ###. The Large may be smaller than the XL but they are both very hard to move around.
Good point. I realize now that I didn't say this but I also don't think we'd do the high and fast uses that often, if at all. Or baking breads or pizza. It will be mainly typical average Joe bbq stuff and some smoking butts, briskets, chickens, turkeys. Portability of the Webers is good also because while I won't be lugging them to compete, I probably will store them in a shed or garage. On the 18 vs. 22" WSM, I am back and forth on that one but I keep reading that the 22" is a behemoth and uses a ton of fuel. I don't plan on competing with the thing so I don't think I'll ever need to feed a ton of people. Typically just the family and maybe a few others. I do want to cook some large briskets and turkeys at times, though. Do you all think the 22" is worth it just for that? Any experience on what sized turkey/briskets the 18" WSM can hold?
The 22.5 does not use anymore fuel than the 18 and it is every bit as portable. If you feel the 18 will meet your needs then by all means, but my line of thinking is if you need the space and buy the 22.5 you have, if you need and by the 18 then you are in trouble.The 18 can handle a whole brisket and you really do not want to smoke a Turkey larger than 16-17 pounds.
Lowes had it on sale a couple weeks ago $100 off the 4 burner model so I convinced my wife it was time to get a new one. So far I love it. I had to adjust my cooking procedures and times, but it does an excellent job. The real test will be when we do corn this summer but a very good grill for the $'TheFanatic said:
I'm looking forward to doing a lot of low and slow stuff on the gas grill and documenting it. Gas grills get a lot of grief for being outdoor stoves. In fact, I've made such a claim myself on more than one occasion, but in all honesty, they can do more than warm up burgers, brats, and dogs. I might have to do a side by side taste test with ribs prepped the exact same way, with the exact same rub and the exact same wood and do one slab over charcoal and the other over gas to see if there is a discernible difference. Is it the charcoal that imparts the flavor or the smoke wood?
A buddy of mine saw this and decided to try other traditionally fried foods on the grill like this. He did mushrooms and they came out spectacular. Same deal, battered and indirected...'Megla said:
If its a tenderloin why not just cut it into steaks? If not then I'm not sure what you mean by 8 lb filet
YesNo higher that 140Orange Honey HamGlazing Ingredients: 1 Tblsp. Rosemary (fresh is best) 2 Tblsp. McCormick’s 1 Step seasoning blend “Garlic and Herb” 2 Tblsp. McCormick’s 1 Step seasoning blend “Sweet Onion and Peppers” 2 Tblsp. Tony Zachere’s Creole seasoning 14.8 oz. McCormick’s Grill Mates Honey Mustard 8 oz. Smucker’s Sweet Orange Marmalade
i'm not a huge steak guy.....i assume it's a tenderloin? my mom said she bought an 8lb filet and is bring it over tonight.
Cutting it into steaks will allow you too cook it to everyone's desired doneness. It would also allow for more surface area to meat ratio in terms of the flavor crust. That being said, nothing wrong with doing the whole roast. And your method looks solid to me... Just make sure you let it rest for about 10 minutes before slicing into it...
I got this one last year. Has incredible range and the only hiccup so far was I had to reset it once but otherwise has worked fine.
This is what I use - tracks the temp in the dome of my egg and the meat w/good remote capability and an alarm system for the overnight cooks.
Thanks, gentlemen! For the probe you use for the oooking temperature, what do you insert the probe into? Have heard of cork and potatoes (question that, as I would think it would be measuring the potato temp, not grill temp), but checking in with the experts
I have one of these too. Hate it. Maybe I got a lemon, but I find mine is very quirky to use and the buttons don't work most of the time. I wish I had one that did less - just give me the temperature and an on/off switch
I have wondered this as well. It's much more important for me to monitor cook temp than meat temp, but I'm not sure how to rig it to monitor without taking the temp of the metal.Thanks, gentlemen! For the probe you use for the oooking temperature, what do you insert the probe into? Have heard of cork and potatoes (question that, as I would think it would be measuring the potato temp, not grill temp), but checking in with the experts
I love my 22.5. Have had it for two years and really looking fwd to when it finally warms up here, the wind dies down and it stops raining sideways. You really can't go wrong with a Weber!
I haven't had a problem with the buttons, but I agree it could be much better if they simplified it. Its the best thing I've found so far for my needs. I especially hate the pre-programed settings.For the question as to how I rig it for the grill temp - I stick it through a cork from a wine bottle.
Sounds like I got a lemon.
I use a 1/2 potatoe, as along has you have the probe go all the way through and have about 2 inches of the probe exposed it will read you chamber temp just fine.Thanks, gentlemen! For the probe you use for the oooking temperature, what do you insert the probe into? Have heard of cork and potatoes (question that, as I would think it would be measuring the potato temp, not grill temp), but checking in with the experts
I love mine too, but it does use a good bit of fuel. Is it a huge amount more than the 18? I don't think so, but it should use a little more, right?
Why? It should only use as much as you put in it. I assume you are using the minion method
Yep, see bottom righthttp://public.fotki.com/Meglamaniac/super-bowl/dsc03962.html
Now I'm hungry. What Army were you cooking for?
I do, but I assume the larger space requires more fuel to warm it up and keep it maintained. I've never used an 18
Pit vs Ariz Superbowl party
the WSMs are built so well that it may take a small amount more fuel to get to temp, but nothing more to keep it there, I can't imagine it being more that 10 or so briketts.
