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Going from gas to charcoal BBQ !

Actually, it was the asparagus that I meant to write that was charred. I'll give it read and hopefully have an easier time starting the lumps. The difference in taste between this and my Genesis gas grill is fantastic. A lot more work and planning than gas but Oh so worth it. Thanks for your tips.

Apr 09, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

Well the first run was quite the experience. I decided to grill a monster T Bone with on hand lump hardwood. You guys were right on with yor comments regarding using lump. It was not as easy to start them even with the chimeny starter. One problm was that the paper would not light as well thru the started and another was that the pieces of lump were very inconsistent, many pieces were very large while others were small. Anyway, after several lights I finally got it going while smoking out my community in the process. The steak turned out great and althought a bit charred, the asparagus was quite nice. Thanks for everyones wonderful tips and comments. You guys really know your stuff. Here is the results. Not bad for a first timer....eh?

Apr 09, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

Approximately how many steaks could one grill using the direct and indirect method on a 22.5 grill? For example how many 8oz strips?

Apr 07, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

(hanks for your Great Canadian tips LJS2! I wish I could get my wife to agree on a LGE. One question, do you do the initial sear with the lid off? I read your note about always cook with lid on.

Apr 04, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

I'm with you on grilling everything during the months you can (live in Ontario). One of benefits of grilling is not making a mess inside the house. No pots or pans to clean is a good night in my books.

Apr 04, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

Alright I got it now. I like my steak rare too and I agree that grilling licences should be revoked for cooking a piece of meat to well done.

Apr 04, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

Okay now I'm getting worried. I guess I better buy some cheaper cuts of beef to start off and definitely not host a party until I figure this out. I think I'll stick to leaner cuts because I see some massive flare ups in the future from the dripping fat of ribeyes.

Apr 04, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

That's some good info hardline. Okay how hot are we talking about here when I sear the steaks? I've seen some videos of ribeyes grilling on top of major flames until they are moved to the indirect heat side. I'm worried of charing the steaks to much. I would imagine that even after you move the steaks over, they still brown or burn from the indirect heat. Should a good steak be chared on the outside and still rare in the center?

Apr 04, 2011
DomR in Cookware

Going from gas to charcoal BBQ !

I have always been a gas man but have now entered the charcoal world and picked up a Weber 22.5 Gold One Touch Blue kettle.

I'm looking for all you grill masters out there to provide some advise that you believe is fundamental to proper grilling. Also, what should I make as the first meal?
I am totally ready and have the following items ready to go:
1) The grill
2) The chimney starter
3) All Natural Lump Hardwood Charcoal (Maple Leaf Charcoal Brand)

Apr 04, 2011
DomR in Cookware

Weber Grill Grates.

I would go with the heavy stainless steel rods. Not those light sheet metal ones that came with my grill. If you get that grill hot, the rods will sear the meat incredibly. The cast iron will chip and rust if you don't baby them.

Mar 29, 2011
DomR in Cookware