"Tonights Supper on the grill"

[462]

Read recently that Costco sells so many $5 roasted chickens that they have taken to growing their own chickens.

Oh, and their $9 18" pizza is a bargain for quick get togethers, but, as much as it pains me, we pass on the giant (12"?) $6 pies.

How, after at least 30 years, they can still sell a kosher polish dog and refillable soda for a buck-and-a-half is one of life's mysteries.

 

[Ian]

Weber makes great stuff. My "if you will haul it off you can have it" Genesis Silver burners finally gave up the ghost completely after 11 years of hard use that wasn't nearly to the abuse level of the previous owner. I was going to replace them but last year we got some unexpected anniversary cash and agreed to splurge (I think the metal for ten years is aluminum) on a brand new one. Its-a very nice-a. Gotta ge a wild pork ham out of the freezer tonight and get it marinating for Monday.

 

[2011redrider]

You guys inspired me yesterday! Had a few half sized pork loins in the freezer waiting to get cooked. Fired up the Treager, a mustard rub and a homemade spicy n sweet rub. Some hickory pellets and about 4.5 hrs later it was ready. Came out great, even my dogs agreed.

 

[JWFilips]

NIce! Looks Yummy!

 

[Pistolero]

Steaks on the grill this evening. Cornbread, BBQd beans and home made cole slaw.

Will try to remember to get a pic of the steaks.

Bill

 

[Ian]

Tonight's supper in progress, boneless wild sow ham, marinated in salty OJ and black pepper:

 

[Hawk]

Is that a new grill? Mine hasn't been that clean since I bought 10 or 12 years ago! Haha

 

[462]

Mine could stand a cleaning, too, but I hold off till if gets REALLY built up, thinking the residue imparts extra flavors.

 

[Ian]

Is that a new grill? Mine hasn't been that clean since I bought 10 or 12 years ago! Haha

It's a year old this weekend. I haven't cleaned anything except the grates since we got it to replace the old Wber and I'm currently running out the last of the third 20# cylinder.

 

[Rick]

Several weeks ago I bought one of the new Weber Spirit series 3 burner grills to replace a weber about 12-14 years old. The new Weber says new burner technology. Dunno about that but it sure is more even heat and gets hotter than the old Weber. The grates on the new Weber look much like those in Ian's picture. Before each use I pre-heat it to 600 degrees and wire brush the grates and the stuff literally falls off. No buyers remorse with this grill, it cooks easier & better than any grill I've ever had.

Haven't yet run it out of propane though. No portable tanks, hooked it right up to the 500 gallon bulk tank. One of the laws of nature is that no propane grill will ever run out of gas until there is a 1/2 cooked streak on it.

 

[Ian]

This is a two-burner. I had my doubts about the fron tto back burner orientation vs left to right and as I suspectedn it does run hotter at the back due to the crossover bar. It's great otherwise as I've come to expect from Weber. I'm still going to buy new burners for the old Genesis Silver because really that's all it needs. I never found the "flavorizor" bars to be worth replacing.

 

[Rick]

Almost bought the two burner but glad now that I didn't. Cooking is so much easier being able to control the heat. As an example. something that needs medium indirect heat and something else that wants direct high heat is really simple. When it comes to cooking I need all the help I can get, this new Weber makes it look like I actually know what I'm doing. The very best steaks I've ever grilled have come off this new Weber.

Those flavorizer bars you mentioned, is that the stainless V tents over the burners? That's what this grill has and they prevent grease from dripping onto and into the burners. That's one of the things that did in the last Weber.

 

[Ian]

My old one had the flavorizer tent things too, but almost all of them were rusted/burned to bits by the previous owner so I ended up ditching them and cooking without them for over a decade. Never had any issue running without, yes the burners died but after 20 years of hard use and neglect, what do you expect?

 

[Rick]

They are stainless on this grill. I really like the idea of keeping the grease out of the burners, My old Weber Q didn't have them, the burners were stainless though and about once a year I had to take the pressure washer to them, they got so clogged up they wouldn't burn. If these burner tents ever start to get burned out I will replace them, just gotta be a good thing.

 

[Brad]

My Weber gas grill hasn’t been used in 5 years or so. Pellet grill does all I need. We eat little steak these days.
It won’t sear meat or give the brown color but the flavor is better with the smoke.

 

[Rick]

Most likely so Brad but . . . Charcoal especially with some hickory chips makes a really great steak too but . . . I'm far too lazy, by the time the coals are ready to start cooking I can be finished eating and have the dishes washed & put away. Then no ashes to dump. See? Lazy.

 

[Brad]

No charcoal. I just plug it in, add pellets to the hopper, and set the desired temp. PID holds that temp by feeding in pellets.
Cleaning? I clean the grates every 6-8 uses and once or twice a year vacuum the ash out.
I too am quite lazy.

 

[2011redrider]

Love the pellets! Had my Treager for 5 yrs now. Nothing burns like it used to on the propane grill, like chicken thighs or burgers. It didn't have the covers over the burners. Get the pellets at my local Cash n carry, bear mountain brand and regular heating pellets for when things are wrapped in foil. No point i wasting good pellets for just heat, besides the heat pellets are 5.00 /40 lbs vs 16 .00 for 33 lb bag. Also have the cold smoker that bolts the the right side of the grill. Don't use it much but it's there for when I smoke some fish.

 

[Ian]

Most of the time I could do without the smoke, so propane is perfect. Plus, I'm lazy like Rick. After wirk I can fire the thing up on the way inside, grab some meat from the refrigerator, and it's up to temp by the time I make it back outside. 10-30 minutes later meat goes on the plates and the grill cleans and shuts down in about 30 seconds. We grill a lot during the 8 months of summer here to help keep heat out if the house.

 

[Brad]

Keeping heat out of the house is a good thing.

I have a pizza stone for my pellet grill. Does an awesome job for baking bread. With the PID it holds temp better than my oven. Very repeatable too. Even does pizza at 500 F