Need a Grill - any advice? - Page 3

**Murlo26** · 04-17-2014

I printed the chart out here at work. I think i am going to get a laminate copy at some point to hang on my fridge if I like the way the steaks turn out.

From what I am hearing, its bomb so I will probably do this

**Murlo26** · 04-21-2014

Well, this took some swearing to assemble by myself. There is one step that is says requires two people, well I said fuck that and did it anyway. it was bad but not awful, just took some patience and heman'ing.

Anyway, here is the final product!

it is amazing how much damn cardboard and shit was left, filled up my whole recycle bin and almost all my trash, took like an hour to clean up.

So I stopped and Von Hansons Saturday night and picked up a ribeye and new york strip and knoxville and I grilled em up to test it out.

Overall, it was a success, still good but we could've cooked them a bit more and got a bit more of a crisp outside. We were afraid to overcook so we left them on low and we are going to crank it up next time. I am loving the new grill and we even used the side burner to pan sear. Yum.

turbotalon1g · 04-21-2014

:like:

**scheides** · 04-21-2014

Crank up the heat for cooking steaks. Flip once. Trust me, I was a vegetarian for 10 years

**Kracka** · 04-22-2014

Agreed, turn up the heat and only flip one. I'd say my grill thermometer on the lid is up in the 600F range while I'm grilling steaks. Seals in the juices while leaving a nice pink center (TWHS?).

**JET** · 04-22-2014

And let it rest after you take it off the grill 5 - 10 min.

**Kracka** · 04-22-2014

Quote:

Originally Posted by JET

And let it rest after you take it off the grill 5 - 10 min.

Agreed...I always just eat my salad first.

AJ · 04-22-2014

Burn it dead and lather with A1. That's a real mans way.

**Halon** · 04-22-2014

Yep, just like the chart says. Crank that sucker up to high, flip once, let it cool for a few minutes after, done.

**Murlo26** · 04-22-2014

Yea, they were flipped only once and sat for 10 minutes prior to eating. I just got nervous when I saw the temps were all 600ish and thought that was too much but maybe its normal.

I have 4 more steaks for tonight, round 2!

**goodhart** · 04-22-2014

It should probably be mentioned that spring type thermometers that are found in most grill lids are about the most inaccurate pieces of shit on earth. Basically good enough to let you know when your grill is up to temp though. I use one of THESE when I smoke, not nearly as important when grilling though.

turbotalon1g · 04-23-2014

HF laser therm?

**cmspaz** · 04-23-2014

Quote:

Originally Posted by turbotalon1g

HF laser therm?

Unfortunately that wouldn't tell you the interior temp, which is what really matters.

**Murlo26** · 04-23-2014

So I made my first maiden voyage with the grill last night by myself. I am a grill noob and normally knoxville leads the efforts but last night I tried some steaks from target. They were frozen and not fully thawed which kind of sucked but overall it worked.

Seasoned with salt, pepper and some garlic powder after a coating of olive oil was applied. I followed the chart from Omaha closely but went longer as they weren't fully thawed. Ended up cooking them a bit much as I cranked the heat up this time too, but they were in between medium and medium well so not too bad.

Overall, they were awesome. Sadly, these cheap target steaks tasted a bit better than the expensive Von Hanson ones I had over the weekend because I cooked them "more" properly. I nailed the seasoning, that part was perfect and the inner parts were actually close to medium so the steak was pretty damn good overall.

Getting better I guess or learning the grill I should say.

**Kracka** · 04-23-2014

Sutton & Dodge steaks from Target are very good; Cargill's top-quality beef.

**Murlo26** · 04-23-2014

that might have been the steaks I got, there were 4 strips for like 25 bucks, either way they were yum.

**goodhart** · 04-23-2014

You should always try to let your steaks fully thaw and come up to room temp before cooking if possible. Also try not to salt them until afterwards if needed, the salt tends to draw moisture out of the meat causing them to be dryer.

Mnementh · 04-30-2014

I don't see that you've purchased yet so here's my two cents worth: We bought a Wal-Mart special about 9 years ago that's finally rusting out and we're looking around too.

At SAM's club there's a long grill, stainless, that has a regular gas bbq section, a section for charcoal and, instead of the side burner there's a kind of plate like you see on propane heaters that's supposed to be great for steaks, etc. Price seemed reasonable at $395. I'd suppose there are others out there like that at home depot, etc...

I like it 'cause I -DO- like to charcoal grill a few times a year and right now I have to dust off my rusty, patched together 20+ year old Webber kettle. ^_^

**asshanson** · 04-30-2014

Are any of the grills mentioned compatible with natural gas? Does it just require a new set of jets/nozzles (aka anything can be converted)? I have a natural gas line on my deck that is capped off, so I'd much rather use that vs propane tanks.

rose0529 · 05-01-2014

Quote:

Originally Posted by asshanson

Are any of the grills mentioned compatible with natural gas? Does it just require a new set of jets/nozzles (aka anything can be converted)? I have a natural gas line on my deck that is capped off, so I'd much rather use that vs propane tanks.

I believe you can get a conversion kit for any grill it is like $50.

Natrual gas FTW... I use a little old grill, but it is hooked up to the house gas, so easy.