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11-24-2009, 04:22 AM #1
- Join Date
- Apr 2006
- Location
- Charlotte, NC
- Age
- 59
- Posts
- 2,307
Hugger Orange/W stripes- 1999 Z28 M6
Does anybody else seriously wear out grills?
Last week I bought another Char-Broil Commercial Series grill. They are dual-fuel, which means they easily convert to natural gas from LP. All you do is remove the orifices and hook up the gas line.
Our last Commercial Series gave us about four years of good use. I replaced the burners and flavorizer bars, but held off on new grill surfaces. Sure enough, the bottom of the fire box fell out soon thereafter! Lowe's sells these for $300, fully assembled, and I think they are a great deal. We honestly use the grill at least two times a week, year round. I've had more expensive ones, including Weber, but never got more than about four years with any of them. Now Char-Broil Commercial have SS burners and are guaranteed for life (burners only). They seem to be the best bang for the buck and the cooking surface grate seems superior in quality to what I was seeing on the Weber. I've heard to stay away from the "infrared" gimmick that is being pushed (too hard to clean).
I finally got to use it on Sunday. Bought some nice sirloins from the butcher and fired it up. Guess which one was mine?
Old (left) and new (right)
New one
First steaks
First fire of the season
The fire made my daughter sleepy!
Last edited by jad628; 11-24-2009 at 04:57 AM.
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11-24-2009, 04:31 AM #2
- Join Date
- Nov 1999
- Location
- over here...
- Age
- 45
- Posts
- 25,709
[]D [] []V[] []D- 1999 trans am
well... i guess it's more of the weather that wear mien out... but i have worn out the knobs and starters on my grills a few times... mine last me about 5 years... do you do the 1 flip method for your steaks???
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11-24-2009, 04:41 AM #3
- Join Date
- Apr 2006
- Location
- Charlotte, NC
- Age
- 59
- Posts
- 2,307
Hugger Orange/W stripes- 1999 Z28 M6
I keep it covered, but not under a roof.
As far as the steaks go, I sear both sides quickly at a high heat - 500°F or so - and then reduce it to 300-ish and flip it twice. I like medium, but my wife and son like them more well done. I baste them with a mixture of A1 marinade and some other "key" ingredients.
On T-giving, we are having a bunch of folks at our house. Gonna do the standard fare including a couple of huge turkeys (oven-roasted), but instead of ham, I am going to smoke a couple of pork tenderloins on the grill. Using a rub of brown sugar, onion, garlic, paprika, pepper, and salt. Using both hickory and applewood for the smoke. Wrap them in bacon too. It only takes about fifteen minutes to do them on the grill, but it's surprising how tasty they get. Overcooking them is what dries them out.
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11-24-2009, 05:02 AM #4
- Join Date
- Nov 1999
- Location
- over here...
- Age
- 45
- Posts
- 25,709
[]D [] []V[] []D- 1999 trans am
i usually have mine covered unless i'm lazy... speaking of... i need to clean theinside of mine... i usually do my steaks between are/medium rare... i cook one side @ 300 for 2-3 mins... then i flip and cook the other side 2-3 mins... then i'll let it sit for about 5 mins before i eat it... i usually just use a combo of a1, worcestershire sauce, mccormick broiled steak seasoning salt, and a little milk...
i'm friggin starving now...
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11-24-2009, 05:04 AM #5
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11-24-2009, 05:24 AM #6
- Join Date
- Apr 2006
- Location
- Charlotte, NC
- Age
- 59
- Posts
- 2,307
Hugger Orange/W stripes- 1999 Z28 M6
I tend to listen to those who know what they are talking about, and especially with pork tenderloin, there are some hard and fast rules. First, remove that silverish membrane BEFORE you cook. Brining/marinading will work, but not always the best choice. A good rub thirty minutes or so before you cook will help get that nice exterior "crust" which helps seal in the juices. A little vegetable oil and a couple of strips of bacon wrapped around them add flavor AND juiciness. Cooking at a higher heat but for less time helps to seal in the juice. I've always heard to treat a pork tenderloin as a four-sided cooking issue. About 3-4 minutes per side, check for an internal temperature of 145-150°F, then take it off and let it sit near the heat source for about 5-10 more minutes. it continues to cook during that time. Slice it 1/4 to 1/2 inch thick.
Good eatin'!!!
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11-24-2009, 05:27 AM #7
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11-24-2009, 05:32 AM #8
- Join Date
- Apr 2006
- Location
- Charlotte, NC
- Age
- 59
- Posts
- 2,307
Hugger Orange/W stripes- 1999 Z28 M6
Oh, and for steaks, I learned a LOT by eating at Angelo's Steak & Pasta in Myrtle Beach, SC. I order the "Big Daddy" NY Strip, and it comes out to you on a hot platter still sizzling and popping. It is about 2.5 inches thick, but at a medium selection, it comes out almost rare. If you leave it on the platter for another five minutes, it cooks to a medium right in front of you. Searing a steak at high heat on both sides, then letting it continue to cook internally off the heat source for 5-10 minutes or so makes for an exceptionally juicy and flavorful cut of meat.
Best $32.95 I ever spent (and still do every chance I get).
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11-24-2009, 05:53 AM #9
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11-24-2009, 06:20 AM #10
I learned a lot eating @ Dicks' in Myrtle Beach . But I like my steak without all the bullstuff on it. Just a medium steak period. With mashed taters and butter, lil parsley, chives on top for a side..
Suggestion: If you are particularly irritated by another member's posting habits and are constantly fighting the urge to flame them, you can click on that person's profile, and select "Add to ignore list." This will make that person's posts invisible to you.
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11-24-2009, 06:24 AM #11
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11-24-2009, 06:25 AM #12
- Join Date
- Apr 2006
- Location
- Charlotte, NC
- Age
- 59
- Posts
- 2,307
Hugger Orange/W stripes- 1999 Z28 M6
Try Angelo's once. I guarantee you that steak is worth it. Nothing "fancy" on it either, but you do have a choice of potato OR spaghetti as a side (kinda unique).
I've never went to Dick's. I'm not big on being insulted for the sake of humor, and I know I'd get wore out in there.
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11-24-2009, 06:25 AM #13
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11-24-2009, 06:28 AM #14
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11-24-2009, 07:31 AM #15
- Join Date
- Aug 2005
- Location
- Crystal Lake IL
- Age
- 47
- Posts
- 2,517
Pewter- 2001 Camaro Z28 M6
weber kettle charcoal grill.... still grilling strong after 15+years.... no rust, or paint peel. just the mess of ashes.. lol
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11-24-2009, 07:47 AM #16
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11-24-2009, 08:04 AM #17
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11-24-2009, 08:08 AM #18
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11-24-2009, 08:10 AM #19
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11-24-2009, 08:14 AM #20
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