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Grilling disappointment.

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Originally posted by: jonnyGURU
I own a Weber Professional and so does Bobby Flay and Rick Bayless.

I only need to run the propane for 10 to 15 minutes and the coals start to turn white. Turn the gas off and 10 minutes later I'm at 700 degrees cooking directly over the coals. 400 degrees indirect cooking.

Nicest thing about it is how unoften I have to worry about how much propane I have. I can go a whole season, cooking twice a week, and not have to get my tank refilled. Of course, I do have to buy bags of charcoal every other week.
Click to expand...

while the rest of your argument may be quite compelling, citing a new york douchenozzle who puts ancho peppers in literally everything and calls it 'southwestern' as grilling mancard authority is total fail.
 
Originally posted by: BUTCH1
Originally posted by: Baked
Grilling with gas? Fail!
Click to expand...

We all know charcoal tastes better but most like the convince of propane. Do you go through the trouble to grill w/charcoal on a weeknight?, be honest...
Click to expand...

Trouble? How much trouble is it? Maybe we have different methods, but it's only a little less convenient than pre-heating the oven and getting a pan ready, IMO.
 
Originally posted by: ElFenix
Originally posted by: jonnyGURU
I own a Weber Professional and so does Bobby Flay and Rick Bayless.

I only need to run the propane for 10 to 15 minutes and the coals start to turn white. Turn the gas off and 10 minutes later I'm at 700 degrees cooking directly over the coals. 400 degrees indirect cooking.

Nicest thing about it is how unoften I have to worry about how much propane I have. I can go a whole season, cooking twice a week, and not have to get my tank refilled. Of course, I do have to buy bags of charcoal every other week.
Click to expand...

while the rest of your argument may be quite compelling, citing a new york douchenozzle who puts ancho peppers in literally everything and calls it 'southwestern' as grilling mancard authority is total fail.
Click to expand...

True, Bobby does put peppers in everything (not just ancho), but you have to admit that any chef that can pull off Iron Chef and Throwdown competitions over and over again has to be pretty damn good (although my favorite Iron Chef has go to be Michael Symon).

Rick, on the other hand, is da man. I always watch his show on PBS and when I found out that he was on Top Chef Masters... AND WON, I was absolutely giddy. 😀
 
Originally posted by: jonnyGURU


I own a Weber Professional and so does Bobby Flay and Rick Bayless.

I only need to run the propane for 10 to 15 minutes and the coals start to turn white. Turn the gas off and 10 minutes later I'm at 700 degrees cooking directly over the coals. 400 degrees indirect cooking.

Nicest thing about it is how unoften I have to worry about how much propane I have. I can go a whole season, cooking twice a week, and not have to get my tank refilled. Of course, I do have to buy bags of charcoal every other week.
Click to expand...

Costco - briquettes or lump, bulk of course.

I hear ya man, I go through about a bag a week.
 
Originally posted by: nakedfrog
Originally posted by: BUTCH1
Originally posted by: Baked
Grilling with gas? Fail!
Click to expand...

We all know charcoal tastes better but most like the convince of propane. Do you go through the trouble to grill w/charcoal on a weeknight?, be honest...
Click to expand...

Trouble? How much trouble is it? Maybe we have different methods, but it's only a little less convenient than pre-heating the oven and getting a pan ready, IMO.
Click to expand...

I've never used charcoal myself, but every time I've eaten a grilled meal from someone who has, it has tasted like lighter fluid. They are probably doing it wrong though, but even still, I love my propane weber. The thing heats up to like 800 degrees.
 
Originally posted by: jonnyGURU

True, Bobby does put peppers in everything (not just ancho), but you have to admit that any chef that can pull off Iron Chef and Throwdown competitions over and over again has to be pretty damn good (although my favorite Iron Chef has go to be Michael Symon).

Rick, on the other hand, is da man. I always watch his show on PBS and when I found out that he was on Top Chef Masters... AND WON, I was absolutely giddy. 😀
Click to expand...

bobby loses damn near every throwdown. of course, the local judges think 'hmm, one is really fancy and has ancho peppers in it, the other is how we do it, gee, which is bobby?'

though the philly cheese steak throwdown the local guys out fancied him when they figured out what was up.

i used to think throwdown was just evidence of bobby's douchiness. but i've come to appreciate that a lot of these people wouldn't get any national exposure if it wasn't for throwdown. bobby is still a douchecake though.

i'll have to mention that bobby was the propane guy on grillin n' chillin.
 
Originally posted by: bignateyk

I've never used charcoal myself, but every time I've eaten a grilled meal from someone who has, it has tasted like lighter fluid.
Click to expand...

Yeah... they're doing it wrong, but they probably don't know any better. Lighter fluid is evil, but because it's made available people think it's what they should use. If they don't have a propane assist, they should use a chimney.

Sometimes I'll make burgers with a little salt, pepper and cayenne powder and throw some wood chips on the coals and make people think I used some sort of BBQ sauce or marinade because the juices just soak up all of the smoke, salt and peppers. I love their reaction when I tell them that I only used dry ingredients. 😉

Bad part is I end up smelling like a fireman for three days. 🙁

Originally posted by: spidey07

Costco - briquettes or lump, bulk of course.

I hear ya man, I go through about a bag a week.
Click to expand...

No Costco near me. 🙁 And up here, grilling is considered seasonal (although I've been known to grill even in the snow) so most stores stop selling charcoal after Labor day. I can almost always find it at Home Depot year round, funnily enough.
 
Originally posted by: ElFenix
Originally posted by: jonnyGURU
I own a Weber Professional and so does Bobby Flay and Rick Bayless.

I only need to run the propane for 10 to 15 minutes and the coals start to turn white. Turn the gas off and 10 minutes later I'm at 700 degrees cooking directly over the coals. 400 degrees indirect cooking.

Nicest thing about it is how unoften I have to worry about how much propane I have. I can go a whole season, cooking twice a week, and not have to get my tank refilled. Of course, I do have to buy bags of charcoal every other week.
Click to expand...

while the rest of your argument may be quite compelling, citing a new york douchenozzle who puts ancho peppers in literally everything and calls it 'southwestern' as grilling mancard authority is total fail.
Click to expand...

i like bobby flay .. but that's funny. :laugh:
 
Originally posted by: bignateyk
Originally posted by: nakedfrog
Originally posted by: BUTCH1
Originally posted by: Baked
Grilling with gas? Fail!
Click to expand...

We all know charcoal tastes better but most like the convince of propane. Do you go through the trouble to grill w/charcoal on a weeknight?, be honest...
Click to expand...

Trouble? How much trouble is it? Maybe we have different methods, but it's only a little less convenient than pre-heating the oven and getting a pan ready, IMO.
Click to expand...

I've never used charcoal myself, but every time I've eaten a grilled meal from someone who has, it has tasted like lighter fluid. They are probably doing it wrong though, but even still, I love my propane weber. The thing heats up to like 800 degrees.
Click to expand...

Yes, they are probably doing it wrong--not being able to grill correctly is a common problem. Switching to a chimney starter was the best thing I ever did in regards to grilling, although I do miss making pointlessly large flames with lighter fluid 😛
 
i love my weber gas grill. i used to have a weber charcoal kettle grill. that was nice, but the results from the gas grill are much better because the heat is much more consistent and easier to control.
 
Originally posted by: jonnyGURU
No Costco near me. 🙁 And up here, grilling is considered seasonal (although I've been known to grill even in the snow) so most stores stop selling charcoal after Labor day. I can almost always find it at Home Depot year round, funnily enough.
Click to expand...

Yeah, I get it at that type of store in the winter myself. Smoked a turkey when it was 10F outside on Christmas last year 😛
 
Originally posted by: ElFenix
bobby loses damn near every throwdown. of course, the local judges think 'hmm, one is really fancy and has ancho peppers in it, the other is how we do it, gee, which is bobby?'
Click to expand...

Actually, I'm surprised at which throwdowns Bobby wins. Ice cream sundae? Pretzels? Pancakes? Cupcakes? He seems to win every cake throwdown.... and there's no peppers in those.

Originally posted by: ElFenix
i used to think throwdown was just evidence of bobby's douchiness. but i've come to appreciate that a lot of these people wouldn't get any national exposure if it wasn't for throwdown. bobby is still a douchecake though.
Click to expand...

I don't know why you think he's a douche. Seems like a nice guy to me. Then again, I'm a bit of a douche myself.

Originally posted by: ElFenix
i'll have to mention that bobby was the propane guy on grillin n' chillin.
Click to expand...

Yeah... and he uses an infrared grill indoors... point? 😉


 
Originally posted by: bignateyk


I've never used charcoal myself, but every time I've eaten a grilled meal from someone who has, it has tasted like lighter fluid. They are probably doing it wrong though, but even still, I love my propane weber. The thing heats up to like 800 degrees.
Click to expand...


Buy a chimney charcoal starter. About $7 . place newspaper in bottom of it, stack charcoal on top, light paper. Wait. Grill.
 
Originally posted by: spidey07
Originally posted by: xSauronx

chimney starters ftw. i saw that grill in the paper and condemned it as blasphemy.
Click to expand...

Notice Weber only has one model of that grill. It's like they said "fine you losers, here's your fail because some losers will buy it"
Click to expand...

:laugh:

regardless of other opinions on propane starters...a chimney starter is so god damn simple and easy to use, i cant see myself ever using anything else. paper, charcoal, fire, dump. never an issue.

/still needs a big grill, one day
 
Originally posted by: jonnyGURU
Originally posted by: spidey07
Originally posted by: jonnyGURU
Originally posted by: BUTCH1
Originally posted by: Baked
Grilling with gas? Fail!
Click to expand...

We all know charcoal tastes better but most like the convenience of propane. Do you go through the trouble to grill w/charcoal on a weeknight?, be honest...
Click to expand...

Solution: Weber Professional (there's a Char-Broil equivalent out there too).

Propane starter... charcoal to cook. Best of both worlds! 😀
Click to expand...

No it's not. Those are fail charcoal grilling. The charcoal never reallly get's up to the right temp.
Click to expand...

You are so very WRONG!

I own a Weber Professional and so does Bobby Flay and Rick Bayless.

I only need to run the propane for 10 to 15 minutes and the coals start to turn white. Turn the gas off and 10 minutes later I'm at 700 degrees cooking directly over the coals. 400 degrees indirect cooking.

Nicest thing about it is how unoften I have to worry about how much propane I have. I can go a whole season, cooking twice a week, and not have to get my tank refilled. Of course, I do have to buy bags of charcoal every other week.
Click to expand...

If you mean the Weber Performer, I got one (based on some advice given on these forums) and love it! So easy to get my charcoal started up.
 
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