Murph Posted May 10, 2009 Share Posted May 10, 2009 I'm going to buy a grill when my kid gets here. She spent the night with a friend. My old Weber is shot. I'm a charcoal guy, but always wished I had a gas grill for those occasions you just want to slap something on, without having to go buy charcoal. Lowes had one the other day that had BOTH. A gas burner on the side, a gas grill, and a charcoal grill. $299.00. Sumb!tch was about 6 feet long, but I think I need it. I'm hungry. Murph. Link to comment Share on other sites More sharing options...
Riffster Posted May 10, 2009 Share Posted May 10, 2009 Gas is very convenient. I have a gas grill and then I have a smoker that doubles as a charcoal grill. Link to comment Share on other sites More sharing options...
Slogold Posted May 10, 2009 Share Posted May 10, 2009 Need 1 too BBQ season again. Link to comment Share on other sites More sharing options...
ninety1vee Posted May 10, 2009 Share Posted May 10, 2009 love the smoky charcoal taste... especially carne asada, oh my lord Link to comment Share on other sites More sharing options...
Murph Posted May 10, 2009 Author Share Posted May 10, 2009 What's carne asada? Link to comment Share on other sites More sharing options...
Rocky4 Posted May 10, 2009 Share Posted May 10, 2009 I like the tradition of charcoal. I saw a blind taste test on the food channel, gas won. Link to comment Share on other sites More sharing options...
Giant Posted May 10, 2009 Share Posted May 10, 2009 love the smoky charcoal taste...especially carne asada' date=' oh my lord[/quote'] Nothing beats the smoky flavor charcoal will give. Isn't carne asada somthing like grilled meat? Link to comment Share on other sites More sharing options...
GuitarJunkie Posted May 10, 2009 Share Posted May 10, 2009 I have a Weber charcoal grill, but have a gas grill for "quick and dirty" stuff like hot dogs. I haven't turned on the gas grill in almost two years. Burn baby, Burn! Link to comment Share on other sites More sharing options...
ninety1vee Posted May 10, 2009 Share Posted May 10, 2009 its thinly sliced steak thats seasoned a certain way, then you grill it and put it in tacos and such, so bomb Link to comment Share on other sites More sharing options...
Californiaman Posted May 10, 2009 Share Posted May 10, 2009 What's carne asada? Here in California they use round steak to make carne asada. But you can also use flank steak. It's thin sliced, slow cooked seasoned and chopped up to make tacos and burritos. I use charcoal to start my open pit. Then I use dry red oak. But that's because we have lots of oak in the nearby hills that needs to be cut down from time to time because of the fire danger. Red oak is good for barbecue. Burns hot and also has a pleasant smoke. Good luck with your decision. Go for the super-mega-ultra-deluxe model. Link to comment Share on other sites More sharing options...
Cruznolfart Posted May 10, 2009 Share Posted May 10, 2009 After about 30 years of Webers I bought a gas grill. It went ****-up in less than 2 years and I replaced it with a Weber. The only good reason for a gas grill is convenience. But I don't want another one. Link to comment Share on other sites More sharing options...
Murph Posted May 10, 2009 Author Share Posted May 10, 2009 We have real nice deer here in Illinois, Roger. Nothing like backstraps slathered in sauce. If my daughter doesn't hurry home I'm gonna starve to death. My wife's asleep, works midnights, and I can't leave till she gets here... I gigged last night, and am fasting, I guess... Link to comment Share on other sites More sharing options...
ksdaddy Posted May 10, 2009 Share Posted May 10, 2009 I bought a gas grill maybe 8 or 10 years ago. We didn't use it at all last year and probably won't this year either. It's getting ratty and I don't think I'll replace it. Before that we had a small hibachi, kinda oval shaped and heavy cast iron. Life was a lot simpler then, just set it on a cinder block and dump a handful of briquets in there. I think I'll go hibachi sopping. Link to comment Share on other sites More sharing options...
Uncle Dave Posted May 10, 2009 Share Posted May 10, 2009 I have mine hooked up to the natural gas. It burns hotter and with more pressure than the propane tanks plus you never run out. When I want the flavour of wood smoked, I soak some wood chips in water beforehand then wrap them in foil or in an old tin can. Put them on the grill off to the side of the burner and don't let them dry out. Link to comment Share on other sites More sharing options...
Cruznolfart Posted May 10, 2009 Share Posted May 10, 2009 I have mine hooked up to the natural gas. It burns hotter and with more pressure than the propane tanks plus you never run out. When I want the flavour of wood smoked' date=' I soak some wood chips in water beforehand then wrap them in foil or in an old tin can. Put them on the grill off to the side of the burner and don't let them dry out.[/quote'] I know that works, Dave, having done it m'self. My major squawk with the gas grills is the grease accumulation. It never occurred to me when I bought mine that it'd be MORE maintenance than a charcoal grill but I got sick of scraping the grease outta the bottom of the damn thing so's it wouldn't blaze up on me. They don't seem to last as long as a charcoal grill, either. I've had Webers last 10 years or so and all I got outta the gas grill was a couple seasons. The burner assembly and stuff over the top of it started rusting almost immediately after the first use. But, like guitars, women and motorcycles, it's all about what makes your putter flutter; eh? Link to comment Share on other sites More sharing options...
Uncle Dave Posted May 10, 2009 Share Posted May 10, 2009 Get one with stainless burners. As for grease accumulation, I get mad at my kids for using too much sauce. It really contributes to the gunk and flavour of anything else you grill after that. Try using marinades or dry rubs more than sauces. It's the sugar content in most sauces that makes them burn. No question, some routine maintenance helps. Link to comment Share on other sites More sharing options...
TheLiveSoundGuy Posted May 10, 2009 Share Posted May 10, 2009 Throw some hickory chips in for that smoke flavor. It don't get any better. Link to comment Share on other sites More sharing options...
NeoConMan Posted May 10, 2009 Share Posted May 10, 2009 I've had my aluminum Weber gas grill for fifteen years, I love it. I got tired of starving waiting for charcoal, along with all the mess and the hassle of old coals. Don't go cheap. Get one with good burners and a trap at the bottom for grease to collect. I think I paid $600 for mine, but it's built like a tank inside and out. It has two rows of diffuser bars below the grill grate, so any drippings get spread out and burned off gradually instead of a big glob falling in one spot and flaring up - one raw steak and one charred steak anybody? I haven't even looked at a grill since buying this one, so I don't know what's out there. Either stainless or aluminum, steel will rust and fall apart in no time. The hinges for the lid are one place I see doom on cheap ones, if that breaks the grill is trash. We use ours for much of our meat. I will not allow our oven in the house to be used when temps are over 100 degrees outside. The A/C is already running its *** off 6 months out of the year here, a 400 degree kitchen oven doesn't help. Mrs. Neo has learned to cook all sorts of veggies - even bread on our grill while it's fired up for dead animals. Shop around, look at how they're made, and don't get too wrapped up in gadgets and gizmos. Buy quality, not flash and bling. Link to comment Share on other sites More sharing options...
tuckomf Posted May 10, 2009 Share Posted May 10, 2009 For weekend stuff, I prefer gas. I tend to grill nicer cuts of meat, and as good as the charcoal flavor is, if I spend extra coin on a nice marbled fillet, a slab of kobe, or tuna steaks, I'd rather taste the meat in a crust of its own. However, I'm in an apartment for the next few months or so. Once we get a house, my first maintenance job is going to be building a pit in the backyard. I'll be using fieldstones and clay for the walls, and I'm not sure what I'll make the grill out of yet. Then I can get back to that caveman vibe that Roger was talking about. I plan on skewering and turning many a dead beast on that sucker. Also, is it just me, or does cooking and eating gratuitous amounts of meat seem more satisfying with a vegetarian audience? Link to comment Share on other sites More sharing options...
KSG_Standard Posted May 10, 2009 Share Posted May 10, 2009 Gas is so convenient it's hard to beat, and you can always throw some wet wood chips wrapped in foil onto the grill to get a good smoky flavor...I prefer Mesquite or Pecan. Link to comment Share on other sites More sharing options...
badjuju342 Posted May 10, 2009 Share Posted May 10, 2009 Charcoal, WTF?????? you wanna a gas stove then get one for INSIDE yer house..... Link to comment Share on other sites More sharing options...
Homz Posted May 10, 2009 Share Posted May 10, 2009 ehehehe propane Link to comment Share on other sites More sharing options...
The Holy Hand Grenade Posted May 10, 2009 Share Posted May 10, 2009 What's carne asada? Its the way Mexicans grill their meat a simple Google search should have suffice, For example Fajita .etc Link to comment Share on other sites More sharing options...
Flight959 Posted May 10, 2009 Share Posted May 10, 2009 I was at the outlaws for a BBQ today. He always uses a Gas BBQ which until today, I never got on with. I cooked on it today and actually for once thought it beats the hell out of a real BBQ... I like the fact that it has a hot plate for cooking onion's mushrooms and keeping food hot. It's a big bastard too. It's one of the outback BBQ's Regards Link to comment Share on other sites More sharing options...
Murph Posted May 12, 2009 Author Share Posted May 12, 2009 I went back with charcoal. The combo was too big. This is a nice rig with two levels, smokestack, temp gauge. I like it way better than the Weber, you can control the temp much better, and it has triple the area. Did chicken quarters and ribs for Mums day, got it fired up again right now, for some more ribs. The fast is over! Link to comment Share on other sites More sharing options...
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