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      05-20-2015, 11:22 PM   #45
TXSTYLE
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Quote:
Originally Posted by Alfisti View Post
Try to dial down the heat a tad, hate to be a wuss but that's a lot of charcoal, mounting evidence it's carcinogenic.
Nah bruh. I like it just like that. Tastes incredible. And don't believe the hype.
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      05-20-2015, 11:41 PM   #46
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I've been known to get my cook on.
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      05-20-2015, 11:47 PM   #47
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I mostly cook on my traegers, also a gas grill, occasionally a block of salt or an oven.

Thin crust pizzas are done on a stone in a traeger (until I make a proper pizza oven), I've been loving the rotisserie lately, but it's at the cabin so I don't use it all the time.
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      05-20-2015, 11:56 PM   #48
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      05-20-2015, 11:59 PM   #49
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wierd, the app is doubling up stuff and doesn't want to show my rotisserie turkey breasts....

the stuffed pork loin would have been done in the traeger, but it was snowing and it was nice and warm inside

edit: fixed it

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      06-16-2015, 03:18 PM   #50
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Thumbs up

Moar...

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      06-16-2015, 03:38 PM   #51
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Some good eats there boys.
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      06-16-2015, 04:12 PM   #52
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This thread just made me hungry...

But since I'm here...

I just moved and the new place has natural gas... talk about cooking power!
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      07-14-2015, 04:26 PM   #53
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My latest from the Grill....

Boneless, Skinless Chicken Breasts - Apple-wood Smoked Italian Sausage - Hot Links





And guys... When I tell you I have mastered cooking on the 'infrared grates', these breasts are among the most moist I've EVER cooked! @ 7min and then flip + 6min. Perfection!!!
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      07-14-2015, 04:37 PM   #54
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I have had the worst luck this summer in terms of forgetting to turn the grill off. I try to leave the grill on high for a few minutes while I bring the food inside to check it out. Then I go outside the next night to grill to realize the grill was on and my tank is empty! Damnit. I have done it 3 times since spring. Waste of $$$
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      07-14-2015, 05:05 PM   #55
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Lightbulb

Quote:
Originally Posted by BlackMarketRacing View Post
I have had the worst luck this summer in terms of forgetting to turn the grill off. I try to leave the grill on high for a few minutes while I bring the food inside to check it out. Then I go outside the next night to grill to realize the grill was on and my tank is empty! Damnit. I have done it 3 times since spring. Waste of $$$
Sorry to hear that bruh...

I did that waaaay back when I first moved in our home with my first grill @ 14yrs ago. But I never left the burners on. I simply forgot to turn off the tank flow which caused the propane to deplete more quickly. But out of habit, I always turn off burners and then reach under and turn off tank. You may want to consider some sort of small signage near or on the grill to remind you?
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      07-14-2015, 05:55 PM   #56
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We use the grill in the backyard 12 months out of the year including in the rain. I just bought a "new" one last week and put it in the island on Sunday. I've been using Turbo's by BBQ galore for 20 years so it's 3 burner version but the kicker was it was 10 years old still in the box never used. Close to perfect condition, couple scratches I buffed out and now have an extra set of burners and grates(mine were only 2 years old) BBQ frame was 15. Scored Craigslist $200 total.

I do have a question TXStyle, how do you like the grill mates now after a few uses? I ask because as you said every BBQ flares from a $100 version to my brother in laws 3K Viking, they all flare to some extent. I have the flame tamers that Turbo uses but like the idea of covering half my grill with those if for no other reason else veggies grilled would be easier than using the grill basket and cleaning that thing. Any downside you've experienced as I am about sold on that idea and ready to measure and order for half the grill surface.

BTW care to share that Chicken Marinade looked good and we eat a lot of chicken.
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      07-14-2015, 05:55 PM   #57
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I don't know what all this fancy shit is. This weekend I build a hardwood charcoal fire in my weber. Let it burn till all the top coals were almost red. Then took a well seasoned 1 1/2" ribeye and tossed it on the lit coals.

Inside came out blue and outside had nice charred flavor. I still prefer a 1/2" thick cast-iron grill grate. But this was a fun primitive way of cooking just wipe off the ash.

Best grill I ever used was in moab.
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      07-14-2015, 06:35 PM   #58
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It's not much to look at yet but the house we moved into has a nice rustic patio area for BBQing. I do plan on building a cinder-block kitchen in there one of these days.

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      07-14-2015, 11:11 PM   #59
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Quote:
Originally Posted by Bobble View Post
We use the grill in the backyard 12 months out of the year including in the rain. I just bought a "new" one last week and put it in the island on Sunday. I've been using Turbo's by BBQ galore for 20 years so it's 3 burner version but the kicker was it was 10 years old still in the box never used. Close to perfect condition, couple scratches I buffed out and now have an extra set of burners and grates(mine were only 2 years old) BBQ frame was 15. Scored Craigslist $200 total.

I do have a question TXStyle, how do you like the grill mates now after a few uses? I ask because as you said every BBQ flares from a $100 version to my brother in laws 3K Viking, they all flare to some extent. I have the flame tamers that Turbo uses but like the idea of covering half my grill with those if for no other reason else veggies grilled would be easier than using the grill basket and cleaning that thing. Any downside you've experienced as I am about sold on that idea and ready to measure and order for half the grill surface.

BTW care to share that Chicken Marinade looked good and we eat a lot of chicken.
Bro I have but ONE thing to say about these GRILL GRATES... Where have they been all of my life?!?!?!?! They are absolutely amazing! And YES they prevent flare-ups as if they never existed. And you know how skin-on chicken will get destroyed by open flames and flare up. Not with these. So do NOT even hesitate bro. They are so worth it. And notice those heavy char lines on my breasts? That's the beauty of the grates. Super hot at the point of contact but radiates heat throughout the entire grill for even cooking.
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      07-31-2015, 11:47 AM   #60
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Where is TX STYLE?
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      07-31-2015, 12:47 PM   #61
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I replaced half my grille with a flat cast iron griddle as you yanks call them. TBH it cooks some food better, obviously allows me to do onions and eggs and what not but fish is also way easier. Did some chicken recently and IMHO it has it's merits, no flaring and no bits of the breast fall past the grate and get scorched.

I use the grill for sausages, steak, drumsticks etc so it's 50/50 depending on what i am cooking.

Grill is a Weber S450 summit series.
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      07-31-2015, 02:52 PM   #62
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Where is TX STYLE?
You rang!
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      07-31-2015, 04:07 PM   #63
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You rang!
Where have you been dude?
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      07-31-2015, 08:32 PM   #64
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You rang!
Did you see the NSFV thread?
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      07-31-2015, 08:42 PM   #65
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My son learning the trade

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      07-31-2015, 10:43 PM   #66
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I'm usually out grilling something every weekend
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