|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
29-02-2008, 02:56 AM
posted to alt.food.barbecue
|
|||
|
|||
which comes first
I have an IR grill that produces about 3500f heat, alongside my regular
gas grill. I typically use the regular grill to do chops, since most folk prefer them done better all the way through than when I nuke them on the IR grill. The IR one works better for steaks, IMHO. Anyway, tonight I did some pork chops on the grill, then nuked them for 20 seconds per side on the IR grill, which gave a little more crust to them then if I'd just taken them off and served them right off the regular grill. A discussion ensued about which would be better first. Should I nuke the outside on the IR grill, then finish off on the regular one, or do the opposite, as I did tonight? Any thoughts? -- Nonny Nonnymus A penny saved is obviously a government oversight. 
|
|
29-02-2008, 03:18 AM
posted to alt.food.barbecue
|
|||
|
|||
|
which comes first
Nonnymus wrote:
I have an IR grill that produces about 3500f heat, alongside my regular gas grill. I typically use the regular grill to do chops, since most folk prefer them done better all the way through than when I nuke them on the IR grill. The IR one works better for steaks, IMHO. Anyway, tonight I did some pork chops on the grill, then nuked them for 20 seconds per side on the IR grill, which gave a little more crust to them then if I'd just taken them off and served them right off the regular grill. A discussion ensued about which would be better first. Should I nuke the outside on the IR grill, then finish off on the regular one, or do the opposite, as I did tonight? Any thoughts? Personally, I'd sear them on the IR (if I had one) first and then finish them on the lower heat. Kind of like searing a fillet in a smoking CI skillet and then finishing in the oven. I think you may be able to control the degree of doneness better that way. But that's just me. ;-) -- Steve
|
|
29-02-2008, 04:07 AM
posted to alt.food.barbecue
|
|||
|
|||
|
which comes first
Nonnymus wrote:
I have an IR grill that produces about 3500f heat, alongside my regular gas grill. I typically use the regular grill to do chops, since most folk prefer them done better all the way through than when I nuke them on the IR grill. The IR one works better for steaks, IMHO. Anyway, tonight I did some pork chops on the grill, then nuked them for 20 seconds per side on the IR grill, which gave a little more crust to them then if I'd just taken them off and served them right off the regular grill. A discussion ensued about which would be better first. Should I nuke the outside on the IR grill, then finish off on the regular one, or do the opposite, as I did tonight? Any thoughts? 3500 degrees F? Wow, you could use that to melt steel or cast iron! :-) GWE
|
|
29-02-2008, 05:41 AM
posted to alt.food.barbecue
|
|||
|
|||
|
which comes first
Grant Erwin wrote:
Nonnymus wrote: I have an IR grill that produces about 3500f heat, alongside my regular gas grill. I typically use the regular grill to do chops, since most folk prefer them done better all the way through than when I nuke them on the IR grill. The IR one works better for steaks, IMHO. Anyway, tonight I did some pork chops on the grill, then nuked them for 20 seconds per side on the IR grill, which gave a little more crust to them then if I'd just taken them off and served them right off the regular grill. A discussion ensued about which would be better first. Should I nuke the outside on the IR grill, then finish off on the regular one, or do the opposite, as I did tonight? Any thoughts? 3500 degrees F? Wow, you could use that to melt steel or cast iron! :-) GWE I get complaints from NASA when I fire it up without alerting them first. grin -- Nonny Nonnymus A penny saved is obviously a government oversight.
|
Linear Mode
