BBQ and Grilling megathread

[cDnStealth]

Originally Posted by Lt.Spears

Damn, was looking at the Spirit series, i suppose its still a good BBQ though, i cant justify spending 1000 bucks on a BBQ right now.

The Spirit series are fantastic BBQs. If you buy them from certain retailers they come with cast iron grills instead of the standard porcelain coated enamel at no extra cost.

[trew]

Originally Posted by cDnStealth

No, Weber's entry level Spirit BBQs are not double walled but both the Genesis and Summit lines are. trew brings up some great points especially in regards to BTUs. So many people would walk in thinking high BTUs = Quality. A quality BBQ doesn't need 65,000 BTU because they are designed and constructed to prevent heat from escaping. I don't think covers are necessary though.

Agreed, covers are not strictly necessary.

They are really nice to have if you plan on using the built in storage cabinet to store things that you don't want to get wet. They are also good for winter use (just remove cover, don't have to scrape off snow/ice).

[Lt.Spears]

Originally Posted by cDnStealth

The Spirit series are fantastic BBQs. If you buy them from certain retailers they come with cast iron grills instead of the standard porcelain coated enamel at no extra cost.

BBQ Galore is my choice for BBQ stuff.

[cral12]

Question:

Natural Gas BBQ to be assemble and delivered by Home Depot. NG hookup already here at the house (bought this year). Would like to ensure this gas line is safe. Who do I call to do this? Atco, possibly?

[guzzy]

Originally Posted by cral12

Question:

Natural Gas BBQ to be assemble and delivered by Home Depot. NG hookup already here at the house (bought this year). Would like to ensure this gas line is safe. Who do I call to do this? Atco, possibly?

Once your hose from the grill is hooked up to the gas line, get some dish soap/water mix and cover the coupled area. Turn on gas and grill. If the soap mixture bubbles you have a leak. Probably won't happen.

make sure you use the proper tape on the threads.

[Nufy]

Originally Posted by guzzy

make sure you use the proper tape on the threads.

Just to add...proper tape is not plumbing tape...for threaded connections on taps, drains etc...

Get tape designed for use in natural gas applications...

[Ironhorse]

Originally Posted by Hockey

Recently moved to a new house that has a natural gas hook-up. We are now looking at finally upgrading our bbq. Obviously Weber is the way to go, but was just wondering how a broil-mate compares to a Weber.

The weber might be a bit to pricey for us, but we want a good quality bbq.

Meh on Weber.

I really like our Vermont Castings BBQ. No hotspots, and a decently cast lid that doesn't have leave the unit struggling to maintain heat in windy/cold weather.

[kermitology]

Originally Posted by 93Hound

I agree, especially tenderloin.
I have an infared burner on mine and i sear both sides of any meat I cook to seal in the juices....MMMMMM MMMMMM Good

Searing doesn't seal in any juices, it provides a flavourful caramelization of the meat.

[blankall]

Originally Posted by kermitology

Searing doesn't seal in any juices, it provides a flavourful caramelization of the meat.

Also good for aesthetics.

[Komskies]

Originally Posted by blankall

Also good for aesthetics.

And the olfactory sensation!

[Lt.Spears]

Originally Posted by Nufy

Just to add...proper tape is not plumbing tape...for threaded connections on taps, drains etc...

Get tape designed for use in natural gas applications...

Typically. Yellow= Gas.

White= plumbing.

[DFO]

Originally Posted by DownInFlames

I'll second the Broil King Keg. It's worth the money because it's very versatile. My brother used to cook steaks on charcoil at Hy's and he says this thing is just as good.

Another vote for the King Keg! I recently picked one up and it's an absolute game changer. It makes going back to charcoal so easy. The versatility is king though - no need for a separate smoker or pizza oven.

[Flames in 07]

Originally Posted by DFO

Another vote for the King Keg! I recently picked one up and it's an absolute game changer. It makes going back to charcoal so easy. The versatility is king though - no need for a separate smoker or pizza oven.

Doesn't it always run hot though? You say you don't need a smoker, how low can you keep it?

[DownInFlames]

It takes some trial and error to get the desired temperature. There are vents to control airflow. And you can get a diffuser to create indirect heat via convection. Also you can always use less charcoal.

[DFO]

I've been able to keep it the 200 to 225F range. I think the key is using a smaller pile of charcoal.

[Slava]

And closing the vents to a larger extent. I've cooked a brisket for about 15hrs and had no trouble. I've also cooked things like burgers and steaks, which was obviously higher heat.

The Keg is versatile, but in all honesty a lot of other charcoal BBQs can do the same. The major difference is in the efficiency. When I cooked the brisket I fired it up and went to bed. I woke up and checked it and it was still going; a normal charcoal grill would've needed re-stoking at some point through the night, maybe twice. That efficiency affects everything you cook and is the most notable factor to me.

[Swayze11]

This thread needs more pics

[DFO]

So I tried my hand at a brisket for the first time. Not a bad effort - a solid 7/10. Guess I'll have to practice some more...

[Slava]

Looks good! How long did you cook it for and what temp?

[DFO]

Originally Posted by Slava

Looks good! How long did you cook it for and what temp?

So it was a 5lb chunk of brisket - only took the point half. It was in the Keg for about 6 hours at an average of 240F probably. I used Maple wood chips for smoke and mopped on some liquid every hour. After smoking on the Keg I wrapped the brisket in foil and let it sit in the oven for anther hour or so.