BBQ and Grilling megathread

[Fuzz]

I got that Q 2 years ago, it's fantastic. I did go with the searing side burner, and I like it. When I do a steak I sear one side(and depending on the steak quickly do the sides) then onto the hot BBQ on the other side, turn it down, and let it cook the rest of the way. I season at this point, which prevents any risk of burned spices.


We don't have A/C, so I use the side burner often for other things. My complaints are it doesn't go low enough for a very gentle simmer(so I have it on half the burner) and strong winds can blow it out at low settings.


I'd do it again, though. The thing I don't like about the Q overall is the wheels and some other stuff are cheapish plastic. There was an embarrassing moment for them when they were loading it, and a wheel broke off in their lot. Then when I got it home I didn't realize the side shelf was not fastened(they lift off), and it fell off and broke. They swapped me a new one. But nothing has broken since I got it. If I had to move it around on wheels lots, I'm not sure it would hold up.

[Wormius]

Originally Posted by Fuzz

I got that Q 2 years ago, it's fantastic. I did go with the searing side burner, and I like it. When I do a steak I sear one side(and depending on the steak quickly do the sides) then onto the hot BBQ on the other side, turn it down, and let it cook the rest of the way. I season at this point, which prevents any risk of burned spices.


We don't have A/C, so I use the side burner often for other things. My complaints are it doesn't go low enough for a very gentle simmer(so I have it on half the burner) and strong winds can blow it out at low settings.


I'd do it again, though. The thing I don't like about the Q overall is the wheels and some other stuff are cheapish plastic. There was an embarrassing moment for them when they were loading it, and a wheel broke off in their lot. Then when I got it home I didn't realize the side shelf was not fastened(they lift off), and it fell off and broke. They swapped me a new one. But nothing has broken since I got it. If I had to move it around on wheels lots, I'm not sure it would hold up.

Okay that’s good information. I was looking at a few other ones at BBQ Galore and then stumbled on that one. Seems to have everything we’d want, and they seem pretty good to deal with. O saw one video of a guy using the sear burner and he burnt the hell out of everything, like turned to charcoal. Is the sear burner good for anything else besides steaks?

[Fuzz]

I've toasted buns on it, cooked hot dogs, maybe a few other things as needed. Kinda extra grill space, though it's not huge. You don't need it on "surface of the sun" hot. It has lower settings.


I got it from the same store, and looked at the Weber's and Napoleon's as well. I liked the weight of the lid on this one(light, nice arc), and the larger sear burner than the others. There were a couple other things that put it ahead, but I think it won on price, too.

[photon]

I've got a Napoleon with the IR searing side burner and I also like it quite a bit. I would say my only complaint is it's pretty sensitive to the wind, a bit more than the rest of the BBQ.. if it's windy then I can't get quite the same surface of the sun heat I'd like, but other than that I like it. I never thought of toasting buns on it, will have to try that!

The one thing the Napoleon came with that made it for me was I didn't have to chose between easy to maintain stainless or better thermally cast iron grids.. mine has stainless grids that are the same size and weight as cast iron ones and I really like it.

But without those I probably would have got the Baron.

[DoubleK]

I was able to snag a Weber Performer Deluxe off of craigslist for $100.

While I do miss the convivence of my old Weber Genesis nat gas grill, with the propane burner, I don't notice much difference in preheating time.

I haven't had that much experience in dealing with charcoal and have been dabbling with Kingsford briquettes and have recently started using lump charcoal. I couldn't believe the heat difference between the two. It was tough to get above 400F with briquettes and I had to use way more of them. The lump charcoal blows past 500F. One of the benefits I am seeing in lump vs briquettes is I am getting multiple cooks out of a load of charcoal now. I bought a couple charcoal baskets which makes it easier to light the charcoal and move it around the kettle. Once I'm done my cook, I close the top and bottom vents and it extinguishes the fire and it's ready for the next cook. I'm not finding that briquettes refire as well as the lump charcoal.

[aaronck]

I have a Napoleon with the searing station on the side as well, I love it.
I have a flat cast iron and use it for searing off steaks and roasts and for smashing burgers of course- Also used it with a cast iron Dutch oven to make proper fries and rings if I'm grilling burgers- I think it's an awesome feature, would insist on it if I had to buy a new grill.

[Wormius]

Alright, pulled the trigger on the Baron 490. Now, what else can I cook on a rotisserie besides chicken?

[Fuzz]

Pork. Get one of those big Costco pork logs, and I cut up pork chops and roast from it(and sometimes other cuts). Super cheap and easy. Pork rub it, and don't overcook. Oh, I like to use the pinker fatier end for roasts.

[puffnstuff]

If you do beef, use a drip tray. No flare ups and use it for basting and making an au jus.

[photon]

Someone told me pork loin but I haven't tried it yet.

[InglewoodFan]

Originally Posted by puffnstuff

If you do beef, use a drip tray. No flare ups and use it for basting and making an au jus.

Or put a roasting pan of chopped up potatoes under pretty much any meat on the rotisserie for some of the best roast potatoes you can have.