It's time: We will invest in a gas grill.

[TygrBright]

I've finally got enough of the back yard landscaping done, the patio is complete (though no doors installed yet, we still have to go out via the living room and swing around the back of the house,) and I found a spiffy loss-leader brolly for the table for thirty bux at the local mega-grocers.

We have decided that we will invest somewhere between $200 - $300 of our tax refund in a solid little propane grill that will meet the grilling needs of two amateurs who don't entertain a whole lot but like the occasional ribs/chicken/burger/veggie kabob. Tank-fueled. Easy to clean, easy to use. Enough bells and whistles to try the occasional ambitious recipe, but not so high-tech that we're too intimidated to actually use it.

Please share your recommendations?

wheedlingly,
Bright

[Kali]

1. My recommendation is wood instead of gas, but then I have access.

Other than that, I have no clue.

[sandnsea]

2. We used ours all the time

I bought an Aussie on sale, really cheap. We used it all the time and ate a lot healthier. Everything tastes better grilled. If you keep it handy to your cooking area, you'll be surprised how much you use it. So that would be my recommendation, figure out how to work it into your regular cooking routine. What you need would probably be a lot easier to figure out after that.

[flamin lib]

3. Bottled gas is the way to go. Really hot (moreso than plumbed in natural gas)

and a whole not faster, easier and more convenient than charcoal or wood. Not to say there isn't a difference in flavor but who cares if it isn't easy enough to use. I spent about $600 on a three burner stainless steel with side burner. Too much but every purchase is a learning experience, I could have done as well for half that. I like the enameled grates. they seem to last longer. I also like some sort of cover for the burners--it catches the fat and keeps the burners clean while giving a nice flame surface to caramelizing the meat with REALLY hot fire. It also gives a nice smoky, outdoor flavor to the meat after it's been seasoned with a few burgers. I use the side burner a lot, many people don't. I never fry in the house or make shrimp/fish stock 'cause the aroma is a bit much so the side burner works for me.

I like having a really large "warming shelf"; the top shelf away from the heat. I use it to roast butterflied chicken and slow cook ribs. You can cover the grates with aluminum foil and cook with indirect heat like an oven but food soaks up the flavors previous meals have left on the burners. Get to know the grill, use an oven thermometer to see how hot it gets with all the combinations of burners, settings. I can manage mine from 225 to too-frackin' hot to think about.

Don't over-clean it (talking the insides, not the grates). The build up of charred oils and fat add flavor to you cooking. Just cauterize everything with high heat for awhile before cooking.

Buy it, cook on it and enjoy it. Wear that sucker out. Buy another one. Live, love, eat.

[TygrBright]

6. Good info! Thanks...

We looked at a 3-burner Charmglow today that seemed to have a lot of the stuff you mention, including the enameled grates. It had a side burner, too, and seemed to be a pretty good package for about $270.

I am remembering a thing my stepfather used to do-- slice LARGE baking potatoes very thick, lengthwise (half an inch thick or so,) then brush them with olive oil, sprinkle them with kosher salt, and slap them on the grill. Turn after a few minutes. The top side would sort of puff out and char lines would develop on the bottom side and they'd develop a sort of chewy coating/skin and the insides were mealy and soft and HEAVENLY!


mmmmm.... hope the tax refund gets here SOON!

anticipatorially,
Bright

[Stinky The Clown]

4. Weber

I've had a whole series of gas grills going back for years and years. I got my first Weber two years ago.

By far, the best grill I ever owned. And we use the hell out of ours, year round. I bet not a week goes by when at least one meal isn't cooked on it. In summer, we might cook out there four or five nights.



http://www.weber.com/bbq/pub/grill/2007/gas/SummitS420.aspx

Our neighbors have had but two grills in the time we've had maybe five or six. Theirs have both been Webers. And not the top of the line by any stretch. But great grills, to be sure. This si what they have now ..... the second from the bottom of Weber's line. And not a damned thing wrong with it.



http://www.weber.com/bbq/pub/grill/2007/gas/SpiritE310.aspx

[flamin lib]

5. Oh, yeah. If your name is Webber it has to be a grill, right?

Believe it or not, most of the (high end) Stainless Steel grills are made by the same company. Jenn Aire, Char Broil and most of the house brands. Made in Virginia if I'm not mistaken. So it goes to say that a company like Webber, Jenn Aire or Char Broil have specs that set them apart. It's like Smuckers--if it's the only thing you do it better be good.

In today's world when everything can be had cheaper with the same features the name brand can be a deal sealer.

[yy4me]

7. Bought an Aussie about 2 years ago and find it easy to use and

to clean. Totally gas, no ceramic briquettes to replace. It took us a short time to get used to it because it cooks a little differently than the ones with the briquettes but we are sold on lt. I think we paid about $100.00 (just found receipt stapled to "how to" booklet")-- $$84.99 at Target 5/31/2006. Boy, I am surprised it still looks brand new. It is an Aussie Bondie II, either Deluxe or Elite model.-both use same booklet.

There is plenty of space to grill just about everything but does not have outside burners. We decided there was no need for that with the way we cook. The inside has a 2 burner layout and we usually use only one.

[Tab]

8. I love gas grills

I hate gas inside, but I love my outside grill.

I guess recommendation #1 is don't underpower - for not a lot of extra money you get more oomph, and there will be times that you want it. In part, it depends also where you live. We have winter, and cold windy weather up here, and a more powerful grill can stand up to it and keep the heat level up.

Recommendation #2 is to buy a second tank. Nothing sucks more than to come out and flip your steaks or whatever and find out the flame went out 5 minutes ago. Spring for a second tank and keep it filled and alternate them. Oh, btw, a cheap trick to see how much is left is to feel where the canister gets cold. That's the line where you're topped off with gas. Can't find it any more? You're probably nearly out.

Recommendation #3, at least for me, is don't worry about side burners. I never used them when I had them. I guess it depends on what you want to do, but I always went inside to cook the pasta or whatever it was, and just used the grill for grilling.

Recommendation #4 is to get one with a thermometer on the lid. It helps you figure out how it's running in the given weather and time that you had it on.

Recommendation #5 is to not fully close the grill (causes flare-ups that you can't see) or fully open it (wind will whip away the heat). I use an old metal edged spatula to prop it open a few inches. Seems to work great - doesn't overheat, doesn't whip away the heat, I can monitor it, etc. I've had the best results for years that way.

Recommendation #6 is to get one with anti-flare drip pans (they are usually angled and sit over the flames) and also to know where to get replacements. Every few years they get so gunked up it's just easier to replace them than hassle cleaning them, and the flareups get to be a pain.

And finally Recommendation #7 is to scrape it clean before putting on the new food. I used to run it to burn off the junk and scrape it down after cooking, but more often than not I'd forget and just leave it on, and wake up the next morning with a warm grill and no gas. Now I scrape after it's heated up but before I put on the food.

Enjoy!

- Tab


Edit for stupid typo

[murphymom]

9. FYI

Just got the June Consumer Reports today - there's an article and ratings on gas grills. You might want to check it out. Looks like they rated Weber very highly.

[TygrBright]

10. Yep, we just got it. The Brinkman looks like it has all the Charmglow has...

...and seventy bux cheaper besides. I think we might ankle on down to Home Depot and see if it's a local offering.

Now... about those "my favorite grilling" recipes for beginners....

hopefully,
Bright

[Tab]

12. As for recipes...

I cook a few different things...

Hamburgers - mix in a bunch of salt and pepper. If you're really into it, slide a pat of butter in the middle, but seal it so it doesn't drip and flare...

Steaks - garlic salt - nothing else. Rub a bunch on.

Chicken - lots of stuff qualifies, but I've been really taken with Lowry's Tequila and Lime marinade. Note that steaks and burgers I flip only once, but chicken I seem to flip a few times. Also note, I don't really marinate it, just cover it.

Corn - wrap in aluminum foil (probably two coats) with butter pats on the inside and some salt. I personally like it when it burns and caramelizes, but not everyone does. Regardless, it's pretty frickin' good.

And for all things (well, except corn) I let it get up close to room temperature first. Otherwise it screws up the cooking - uneven heat distribution. Just a London Broil, sitting out for 20 mins rubbed with garlic salt will be great.

Skip Filet Mignon. Tender, but tasteless expensive crap. Favorites are London Broil, Strip Steaks, Rib Eyes, and others (sirloins, etc). Even steak tips can really be good. I'll get most anything except the Filet Mignon.

Finally, let it rest after you take it out. Early on, I never knew why my friend (who was a pro chef in New Orleans) did this, because I wanted my steak hot, but in fact, it allows the juices to redistribute, and the point to serve is actually when they start to release their juices (about 5 mins).

Oh, and roasted red peppers, tomatoes, etc... all yum.

[DrDan]

11. I just have an old cheap Charbroil - my philosophy is to use

'em, abuse 'em, and just swap 'em out every few years.

Life is too short to get too anal over cleaning a grill.

I do turn it on high when I cook - let it go for 10 minutes or so, then clean the grate with a really stiff wire brush - never seem to have a problem with sticking.

Refill your tank at a campground - that is certainly less expensive in the east-central Florida area.