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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-08-2013, 12:16 PM | #16 | ||
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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01-08-2013, 12:20 PM | #17 | |
Got Wood.
Join Date: 01-28-10
Location: Whitby, ON
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I have a Gasser, Weber Performer Charcoal and Stickburner Smoker and when I cook steak, usualyl NY Strip or Tenderloin I do it on the Gasser on my Grill Grates (which are awesome) since the meat is on the grill for 5min at most I don't see the point in firing up the Weber. Not to mention the amount of charcoal needed to get 700+ degree temp on the charcoal for 2 tenderloin steaks seems a little crazy. Now if my wife ever let me buy a small Egg, that might change but only on the weekend when I have time. |
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01-08-2013, 12:22 PM | #18 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Just my .02, and I won't turn down a good steak cooked either way.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-08-2013, 12:26 PM | #19 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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And I would smell the wood and not the food. I worked as a Point of Sales installer/trainer and would in restaurants before/after business hours. So there would be no food cooking, just the staff getting everything ready for opening.
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~Ren~ Fat Kids Club Founding Member |
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01-08-2013, 12:27 PM | #20 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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My steaks take 4 minutes to medium rare on my gas catalytic burner and traditional grates. I cook steak too often, year round, to use my charcoal grill on a near daily basis. PITA with rain falling and dinner needing to be on the table. I won't disagree with the charcoal or "smoke kissed" crowd, but other than my shirt smelling like smoke I can't tell much difference. Oh, and my gasser is ready to go and finished/shut down before charcoal would even be ready to start and I use the burner for the sauteed onions and shrooms and/or green beans with garlic. What ever floats you boat is the way to go. YMMV!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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01-08-2013, 12:27 PM | #21 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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01-08-2013, 12:41 PM | #22 | |
Got Wood.
Join Date: 01-28-10
Location: Whitby, ON
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01-08-2013, 12:42 PM | #23 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Boom. Charcoal.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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01-08-2013, 12:54 PM | #24 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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01-08-2013, 01:06 PM | #25 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I have never owned or cooked on a gasser that could make the BTUs I get from coals on my Weber kettles. So, I don't get the quick char I like on my steaks.
As for grilling up chicken parts, seafood, brats or burgers, I'm okay with gas. That kind of grilling doesn't require very high heat. CD |
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01-08-2013, 01:14 PM | #27 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Curious... how hot do you take the kettles before throwing down a steak? With Grill Grates, I have no problem hitting an easy 650-700 (could take it even hotter with the sear burner if I want too), leaving crazy grill marks and a to die for crust.
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01-08-2013, 01:17 PM | #28 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Thanks from:---> |
01-08-2013, 01:24 PM | #29 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Charcoal/wood mix and it's not even close.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-08-2013, 01:27 PM | #30 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Assuming you aren't using wood smoke in your charcoal, and assuming you can achieve similar temperatures (which I am unable to do on my gas grill), i.e., so we are comparing like with like, I really don't think it makes a discernible difference. Maybe my palate isn't as refined as others here. That said, I like a kiss of smoke, and my gas grill doesn't get anywhere near as hot as my OTG, so I use the gasser primarily for convenience, for extra space when needed, and for veggies.
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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