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A confession (and looking for advice/tips)

A confession (and looking for advice/tips)

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by: JW72 Active Indicator LED Icon 4 OP 
~ 9 years ago   Apr 26, '14 4:25pm  
I am fully aware that my man points are on the downward trend because of and by posting this,. but the 1st step is to realize you have a problem right? So I like to grill, but I suck at it.   There I have said it.  Now we can move past that. The reasons I suck (I think) are partly because I only grilled once a month, or less ,and partly because I had a  tiny 2 burner grill.  So beginning of the month I got myself a 3 burner char-griller 3100.  Nothing fancy but i gives me more room and should work in my favor by not making me feel all cramped on the grilling surface. (Have only grilled for wife and I so not always a lot of food, but still, nice to have the room.   So this char-griller says first the thing to d, is since it is coated in veg oil, turn all 3 burners at med-lo and keep at 250 for two hours to cure the grill.  I did that, all 3 on Lo shot well over 400, 1 burner on low went over 350. So I called the company, they said I needed a new regulator.   Got the regulator today.  Now with one burner on Lo it stays right around 300.  Now that I have this better grill, told the wife I wanted to gril at least tywice a week, only way I will get better at it.  Told her to just tell me sometime that day that I'm grilling , just give me the meat/food and tell me to grill.  figure if I do it couple times a week I should get the knack pretty quick.TL;DR  --  My question for you expert grillers, is that acceptable?.   Having one burner all the way on LO staying at about 300 degrees?  They closed at 4 so I was not able to ask them. 4951
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Deckers Carpet Cleaning Active Indicator LED Icon
~ 9 years ago   Apr 26, '14 5:39pm  
I like the grill temp to be 350 plus.Back in the day, we had charcoal grills.  You had to guess at temps and cooking time.  That took some skill.The trick is learning the timing.  When you can determine a pork tenderloin takes about 20 minutes at 350 and you should turn it 1/4 turn every five minutes and check with a meat thermometer when you think its almost done, then you "have arrived".  Grilling from then on will be about following your established routines.Then on to sauces and rubs!Grilling is easy when you tell the wife you INTENDED to have that charred look... 4951
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Deckers Carpet Cleaning Active Indicator LED Icon
~ 9 years ago   Apr 26, '14 5:41pm  
The flame will produce higher heat than the temp gauge is telling you, also.  Keep that in mind when your meat is resting directly above the flame.And a clean spray bottle with clean water will help for flare ups.I've always found grilling is easier with a beer in hand, too. 4951
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bp2018 Active Indicator LED Icon 10
~ 9 years ago   Apr 26, '14 5:43pm  
I have only ever used a charcoal grill, so temperatures are all guesstimates. I think if you know why your temperature is, after a few trial and error, you should be able to get whatever you are cooking done to your level of perfection. You just have to get used to if you need to flip or not, or turn the meat clockwise, etc. That just takes some time to learn. I'm sure you will be fine once you get in the groove of things. 4951
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ProblemAgain Active Indicator LED Icon 10
~ 9 years ago   Apr 26, '14 6:28pm  
do a search on this site for barbeque or grilling. they do step by step recipes that they test out and improvehttp://www.cookscountry.com/http://www.cookscountry.com/videoshttp://www.cookscountry.com/search?q=grillinghttp://www.americastestkitchen.com/search?q=grillingand they are on pbs as well 4951
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Jake_Bob Active Indicator LED Icon 1
~ 9 years ago   Apr 26, '14 6:32pm  
As you practice these tips and if you stick to that schedule,  you should find your manlyness coming back  in a few weeks. 4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 9 years ago   Apr 26, '14 6:40pm  
I can usually con a man into grilling anything I want, so I have no advice for you other than I like my steaks medium well. With that, I prefer an Argentinian Malbec with grilled steak, but a big bold Cab or Merlot will do if that is all you have in the wine cellar.
 
What time did you say you would pick me up? 4951
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BooBear Active Indicator LED Icon 16
~ 9 years ago   Apr 26, '14 6:45pm  
@mm4731 walked me through step by step on doing steaks once. They came out good. My husband can't grill either, we had a huge fight last time he tried to fix me a hamburger..There was still pink in it. I don't do pink. 4951
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WskyTngoFxtrt Active Indicator LED Icon 10
~ 9 years ago   Apr 26, '14 6:48pm  
@mm4731 walked me through step by step on doing steaks once. They came out good. My husband can't grill either, we had a huge fight last time he tried to fix me a hamburger..There was still pink in it. I don't do pink.
 
@BooBear: TWSS
4951
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herron1345 Active Indicator LED Icon 16
~ 9 years ago   Apr 26, '14 6:56pm  
@WskyTngoFxtrtI've been wonderin' where you've been at.........You've been noticeably absent - and missed - since I got back on Thursday..........What gives dude........Have you been busy at work....  On vacation....  On strike.... 4951
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JW72 Active Indicator LED Icon 4 OP 
~ 9 years ago   Apr 27, '14 12:30am  
Thanks for the tips everyone.   I was curious if only one burner was on low and it got to 300, is that still running to hot.  Since that is the problem I had with the original regulator, running too hot.Prefer my steaks medium rare. With more room on this grill and a warming rack I should be able to get it nailed down pretty quick.Breaking her in tomorrow. Don't know what, told wife to just bring me back something to grill, surprise me.   Pickup  times are whenever ya want!  Emoticon 4951
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Jpgurl Active Indicator LED Icon 18
~ 9 years ago   Apr 27, '14 7:56am  
Dh only does charcoal. He uses a meat thermometer and the way the meat looks. He's gotten good enough where with an extender he can smoke meats. The trick is to not let the coals get too hot. He also has a ceramic grill ( like a green egg) but it burns too hot for him.
My dad was a gas grill man. He taught dh this trick and it works well with steak. Throw the steak on the grill-( he uses a hot grill for this and natural lump coal) keep checking for the juices ( blood) to rise to the surface - cook until the juice is the color you want it to be- red is really rare- clear is well done. We like ours rare to med rare- about 5-7 minutes a side.
There's also some good grilling cook books at Asplaughs. Good luck!! 4951
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FoFa Active Indicator LED Icon 17
~ 9 years ago   Apr 27, '14 8:43am  
I was curious if only one burner was on low and it got to 300,
 
@JW72: a lot of times the instructions are more generic and a lot depends on where your temp gage is located in the lid than anything else. A lot of times the temp gage is a reference only. You have to learn your grill.
If the gage is located closer to the top, it read hotter. If the sensor is located right above a burner, it reads hotter when that burner is on. The gage is usually hotter than say the grill surface for indirect heat (on burner on, food on the other side of the grate).Remember grilling is cooking over direct heat, I was mostly a leave the baking to the oven since gas grills don't impart as much flavor as charcoal does when baking. I've moved from a 3 burner gas grill to a cast iron charcoal hibachi and it serves me very well. But we don[t entertain any longer. 4951
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JW72 Active Indicator LED Icon 4 OP 
~ 9 years ago   Apr 27, '14 9:31am  
Ok, good to know.   Looks like first run on this grill is going to be flank steak tonight.  4951
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WskyTngoFxtrt Active Indicator LED Icon 10
~ 9 years ago   Apr 27, '14 8:03pm  
@WskyTngoFxtrtI've been wonderin' where you've been at.........You've been noticeably absent - and missed - since I got back on Thursday..........What gives dude........Have you been busy at work....  On vacation....  On strike....
 
@herron1345: I have been pretty busy. Both work and projects at home. Plus I just found out from the vet that my dog more than likely has bone cancer. Have not been very sociable.
4951
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thegoodwife Active Indicator LED Icon 10
~ 9 years ago   Apr 27, '14 8:06pm  
@ WskyTngoFxtrt   So sorry to hear that!  4951
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