anyone still make these? I think they cook better and am in the market
for a new grill......... high BTUs with lava rock is better if you ask
me.....

Just an idea, but you might get something like the flat ceramic flame
tamer grill (Sam's Club) and add lava rock on top of the flame tamers.
You could experiment and see if they add anything. IMHO, the drippings
burn more on lava rock than a flame tamer-type of grate, and the smoke
adds flavor as long as you can control it and not burn the meat. If you
cook a lot with cooked-in sweet sauces, such as KC-style sauce on ribs,
the low flame preference might be beneficial. If you sear steaks, then
the lava rock might have an edge.

Nonny

wrote:
anyone still make these? I think they cook better and am in the market
for a new grill......... high BTUs with lava rock is better if you ask
me.....


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

If you sear steaks, then
the lava rock might have an edge.


yeah i am a steak guy, love t bones and porterhouse

Somehow they always taste better cooked on lava rock.

i have to replace y grills grate that holds the lava rock it
disengrated.

If you sear steaks, then
the lava rock might have an edge.


yeah i am a steak guy, love t bones and porterhouse

Somehow they always taste better cooked on lava rock.

i have to replace y grills grate that holds the lava rock it
disengrated.

wrote:
If you sear steaks, then
the lava rock might have an edge.


yeah i am a steak guy, love t bones and porterhouse

Somehow they always taste better cooked on lava rock.

i have to replace y grills grate that holds the lava rock it
disengrated.


If you're a seared steak guy, then I suggest as strongly as possible
that you consider the Turbo portable infrared grill sold at Barbeques
Galore. http://tinyurl.com/u7wcn I cannot speak highly enough of it,
even in its original configuration. While it's only the right size for
two big Porterhouse steaks at a time, it does them in about 2 minutes
per side, so you can cook 6-8 while the original steaks rest a bit so
they retain their juice when you cut them. My first one was 20% off the
$189 price, so keep an eye out for sales.

I liked it so much I bought two and sacrificed one to double up the
infrared emitters, also converted it to natural gas. I have mine
mounted on a side table of my big 3- burner grill outside, where I can
sear a steak while cooking other things at the same time. It get hotter
than heck and the "V"-shaped grates channel the drippings away from the
emitters enough that you get a perfect balance of char and smoke flavor.
It gets so hot that you can't hold your hand 3' above the grate
without singing the hair on your arm. In metal working terms, the color
of the emitter after 2-4 minutes is canary yellow to almost the color of
cream.

There are other things I've experimented with searing, such as Tuna and
Salmon. They do well, but only if you wipe them well with EVOO first to
give them a little more smoking. We also buy 1/2" thick pork chops with
the bone in to sear cook. About 2 minutes on a side does the trick and
the flavor is incredible. For thicker chops, I first cook them a tad on
the normal grill, then give them a 30 second per side searing to add in
a little more flavor before serving.

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.