BBQ and Grilling megathread

[sec304]

I bought the Broil King due to my father having one at his place since 1997 and that thing still looks new!

I hope I can get 14+ years out of mine.

Bubbsy, my grill was $549, which can be amortized beautifully as it's a strong well built grill. My last grill was in the $200ish range (can't remember for sure), I've had it 6 years and it's destroyed, it flames up like crazy and I need a watergun nearby to cook anything before it starts on fire.

Anyways, if you're thinking long term I say go for it. If not then get a cheap one for a couple of years then slurge!

[bubbsy]

hmm thanks for the quick responses. $550 is the current sale price of the broil king signet 70

[19Yzerman19]

The nat gas version is actually 599 - the Signet 20 is 499, but I'd personally get the 70. The Baron 420 (similar to that 440 up there) is 500 if you want something a bit prettier to look at. http://www.barbecuesgalore.ca/produc...ron-420-black/

Buy cheap buy twice and be frustrated with the lacking quality of the product in the meantime. Even a thousand bucks for a grill, if it lasts ten years and gives you good results, is a totally fair price to pay in my books. I would suggest not sweating the extra 100 bucks on your price range, that's good value at 599.

[bubbsy]

thanks, yes i need to get the natural gas model.

i hadn't budgeted the $700 needed (hst here in ON) for a BBQ when i was building my "immediate needs" list post-move in., argh. I would have been ok to somehow fit it in, but had to go out an upgrade the laundry washer/dryer so the so-called 'buffer' has already been dipped into

[_Q_]

I have the Baron 420. I bought it about a year and a half ago for around 600. All I can say that it's the absolute best bbq I have ever used. The thing gets as hot as the sun and heats up evenly. It's very solid and well built. Now that you can get one for around 500, go for it. It's an absolute steal for that price.

[DoubleK]

I got the Master Forge 4 burner from Lowes and am pretty happy with it.

[Hack&Lube]

I have a Coleman Even Heat BBQ and it has the most annoying grates I've ever had the displeasure of using. I cannot find a tool to properly clean these things. They are mostly flat or bevelled surfaces where food will accumulate and stick and the typical wire brush doesn't work well to clean it because the grooves are like little levees where food sits and carbon bakes. The vents holes are small so most of the food sticks to grate surfaces.

I have resorted to using a screwdriver at an angle to clean these things and have given up and just tin foil the thing whenever I cook now.

Any ideas how to get a tool to clean this thing or custom replacement grates? I could even use a custom tool if anybody has ideas on how to make an angled "U" shaped scraper to go through each channel.





http://www.colemanbbqs.com/en/evenhe...s_2burners.php

[kevman]

Does anyone have much experience with Napoleon Grills? Particularly the "entry level" Legend series?

link

How does this grill compare to the Baron 420 discussed above in terms of quality? I'm not a BBQ connoisseur by any means I'd just like something that last and looks decent. I started my search with Weber's but was quickly scared off by the $1,000+ price tag and the mental block that came with it.

[freakinsaprikin]

I did a search and couldn't find anything, but has anybody had any experience with the Big Green Egg? Thinking of getting one, but wanted to know if anybody has any experience cooking with them.

Big Green Egg

[brocoli]

So I have the Broil King SOVEREIGN 70 and I was wondering if anyone (or anyone with the Signet has had problems with regulating the temperature. I cannot seem to keep it at an even cooking temp without turning one burning completely off and having the other 2 on the lowest setting. HELP?! I would just appreciate it to have a constant cooking temp. Other than that, it's the best BBQ i've ever owned.

[cDnStealth]

I can't comment on the Napoleon but Weber has some entry level grills in the Spirit line. For instance an E310 NG retails for $650.

[19Yzerman19]

I'd note that the entry-level Weber spirit line is made in China and is a relatively recent addition to their lineup so I wouldn't necessarily attribute the Weber reputation to those grills. Maybe they're great, maybe you're just paying for the name.

That Napoleon is a shamelessly obvious attempt to knock off the Genesis series, right down to where they've placed the model name. All in all it looks like a pretty decent buy to me. Basically the savings are attributable to it being manufactured in China instead of the USA and a slight discount on branding (I'd guess you probably pay a 10% markup simply because the thing says Weber - although their product support comes along with that).

About.com is actually a great resource for BBQ reviews, I found during my research. A guy named Derrick Riches writes for them and has reviewed an amazingly wide array of models. His opinion on Napoleon grills is that they're generally pretty good, but that Broil King and Weber provide somewhat better value - if you're buying a Napoleon for $750, you can probably get a better Broil King for the same price (i.e. http://bbq.about.com/od/gasgrillrevi...apr042507a.htm or the Baron 590). That said I doubt you'd be disappointed given that the reviews suggest the manufacturing quality is quite high.

EDIT: Here's the list of the top 10 BBQ's for under $1000 (though this is USA pricing): http://bbq.about.com/od/gasgrills/tp/aatp060402.htm

[Kjesse]

Originally Posted by freakinsaprikin

I did a search and couldn't find anything, but has anybody had any experience with the Big Green Egg? Thinking of getting one, but wanted to know if anybody has any experience cooking with them.

I have the Large BGE. Very awesome, as the reviews online will tell you.

Check out this website for information about ceramic charcoal BBQs: http://www.nakedwhiz.com/ceramic.htm

And you don't necessarily have to spend the money for the biggest name, which is the Big Green Egg. Looks like the Kamado Joe is great too (and I think a couple hundred or more cheaper):

"That said, we thought to ourselves, suppose we were at a dealer and there were a Big Green Egg and a Kamado Joe sitting side by side. What would go through our minds? The Big Green Egg is certainly the biggest name in the industry, and probably buying an Egg isn't a mistake. But why not buy the Kamado Joe cooker and save a fair chunk of change? Is there a reason why we shouldn't buy the Kamado Joe?
Well the answer to that question is easy and hasn't changed. There is no reason not to buy a Kamado Joe. Again, you need to look at price, features, customer service. A comparably equipped Kamado Joe BigJoe is about $200-$250 less than the Big Green Egg XL cooker".

Either way, I absolutely love the BGE.

EDIT: Looks like you can't get the Kamado Joe in Canada. It is not the same brand as the Kamado sold at Canadian Tire.

[Robbob]

Regarding Napoleon, you have to be careful as some are not built in Canada. There are a few of the series (higher end) that are built in Ontario. I have a prestige pro series and absolutely love it. Had rotisserie prime rib with a touch of smoke last week end. Yum yum.

[fleuryisgod]

Originally Posted by Robbob

Regarding Napoleon, you have to be careful as some are not built in Canada. There are a few of the series (higher end) that are built in Ontario. I have a prestige pro series and absolutely love it. Had rotisserie prime rib with a touch of smoke last week end. Yum yum.

Speaking of a rotisserie prime rib with a touch of smoke...Meal that I made last weekend camping.

[bc-chris]

today was my wife's birthday - so i thought it would be a great time to try a grilled banana dessert recipe.... what a home run!!!

but before dessert you need the main course....steak, lobster tail, grilled peppers and some pasta...




and then the banana dessert....

Grilled Bananas with Buttered Maple Sauce and English Almond Toffee

Serves 4

• 1/2 cup unsalted butter
• 8 firm bananas, still in the peel, not green but not brown either
• 1/2 cup maple syrup
• 1/3 cup brown sugar
• 1/2 cup your favorite English toffee bar, crumbled **Skor works great
• i added a 'splash' of rum
  

1. Clean your grill grate of any remnants of dinner. If the coals have died down, make sure you add a few and let them get going. You want good direct heat. It doesn't have to be blazing but if should be hot. You want the first 1/8 inch of the bananas to cook and caramelize, but not the whole banana.
2. Leaving the peels on your bananas, use a sharp knife to halve them lengthwise down the middle, from tip to tip.
3. Place the butter into a small sauce pan and place it on a hot spot on the grill. Let the butter melt. Lightly butter the cut side of the bananas and set them aside.
4. Add the syrup to the butter and let it come to a boil. Stir it around to combine and then move it to an area to simmer.
5. Grill the bananas – about 2-ish minutes. Once they are caramelized, turn them over and let the peel side cook for 30 seconds or so. This makes them easier to peel.
6. Peel the bananas gently, plate, sauce, and garnish

we have friends coming over on monday for dinner and the grilled banana dessert is now on the menu - sooooooooooo good!!!

[Dion]

Originally Posted by bc-chris

today was my wife's birthday - so i thought it would be a great time to try a grilled banana dessert recipe.... what a home run!!!

but before dessert you need the main course....steak, lobster tail, grilled peppers and some pasta...




and then the banana dessert....

Grilled Bananas with Buttered Maple Sauce and English Almond Toffee

Serves 4

• 1/2 cup unsalted butter
• 8 firm bananas, still in the peel, not green but not brown either
• 1/2 cup maple syrup
• 1/3 cup brown sugar
• 1/2 cup your favorite English toffee bar, crumbled **Skor works great
• i added a 'splash' of rum
  

1. Clean your grill grate of any remnants of dinner. If the coals have died down, make sure you add a few and let them get going. You want good direct heat. It doesn't have to be blazing but if should be hot. You want the first 1/8 inch of the bananas to cook and caramelize, but not the whole banana.
2. Leaving the peels on your bananas, use a sharp knife to halve them lengthwise down the middle, from tip to tip.
3. Place the butter into a small sauce pan and place it on a hot spot on the grill. Let the butter melt. Lightly butter the cut side of the bananas and set them aside.
4. Add the syrup to the butter and let it come to a boil. Stir it around to combine and then move it to an area to simmer.
5. Grill the bananas – about 2-ish minutes. Once they are caramelized, turn them over and let the peel side cook for 30 seconds or so. This makes them easier to peel.
6. Peel the bananas gently, plate, sauce, and garnish

we have friends coming over on monday for dinner and the grilled banana dessert is now on the menu - sooooooooooo good!!!

Were you a Chef in your previous life???

The attention to detail is sooooooooo........

Damnit! Now i'm hungry! Thanks alot!

[bc-chris]

Originally Posted by Dion

Were you a Chef in your previous life???

The attention to detail is sooooooooo........

Damnit! Now i'm hungry! Thanks alot!

ha! ha! nope

i did work in a couple restaurants way back in my youth

i just love to cook

[Northendzone]

for those of you drooling over the monkey tails shown above, you can also do a similar things with peaches or nectarines.........and that frioends is darn good eatin'......

[calgarygeologist]

This has probably been discussed already but what is the best source of wood chips or chunks for smoking? I generally prefer mesquite or hickory and sometimes cherry wood. I just bought three small bags from Canadian Tire today for some beef jerky that I am making tomorrow. They were 175 cu.in. bags and were $5. Surely there must be a better source where I can buy larger bags.