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.

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I just read a thread about these and i understand the cleaning and rusting
aspects, but what about the cooking qualitites and the taste of the meat, do
the different types of bars/grills/grates make any difference in these two
areas? Lee


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"Stormmee" > wrote in message
...
>I just read a thread about these and i understand the cleaning and rusting
>aspects, but what about the cooking qualitites and the taste of the meat,
>do the different types of bars/grills/grates make any difference in these
>two areas? Lee
>


Sort of. A well heated heavy cast iron grate will sear a steak better than a
thin wire one. One some foods it makes little difference. My preference is
porcelain coated cast iron followed by a hefty stainless steel.


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"Stormmee" > wrote in message
...
>I just read a thread about these and i understand the cleaning and rusting
>aspects, but what about the cooking qualitites and the taste of the meat,
>do the different types of bars/grills/grates make any difference in these
>two areas? Lee
>

The best is enough heat to char or sear the meat without any grate! If
you're using charcoal, the steel grates on the Weber are just fine, as the
meat is being seared directly by the infrared heat from the charcoal.
However, if you're grilling on a gas grill the sear comes from the heated
grate. The heat output from a gas grill flame isn't hot enough to sear. The
sear comes from the heated grate. The best grate for a gas grill is
porcelein coated cast iron grates. These should be positioned always, with
the flat side up toward grilled meat. Stainless steel grates are a very poor
heat conductor and should never be used for any application. The grate
shouldn't do anything to the taste of the meat.

Ed



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thanks, Lee
"Ed Pawlowski" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>>I just read a thread about these and i understand the cleaning and rusting
>>aspects, but what about the cooking qualitites and the taste of the meat,
>>do the different types of bars/grills/grates make any difference in these
>>two areas? Lee
>>

>
> Sort of. A well heated heavy cast iron grate will sear a steak better than
> a thin wire one. One some foods it makes little difference. My
> preference is porcelain coated cast iron followed by a hefty stainless
> steel.
>




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thanks, Lee
"Theron" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>>I just read a thread about these and i understand the cleaning and rusting
>>aspects, but what about the cooking qualitites and the taste of the meat,
>>do the different types of bars/grills/grates make any difference in these
>>two areas? Lee
>>

> The best is enough heat to char or sear the meat without any grate! If
> you're using charcoal, the steel grates on the Weber are just fine, as the
> meat is being seared directly by the infrared heat from the charcoal.
> However, if you're grilling on a gas grill the sear comes from the heated
> grate. The heat output from a gas grill flame isn't hot enough to sear.
> The sear comes from the heated grate. The best grate for a gas grill is
> porcelein coated cast iron grates. These should be positioned always, with
> the flat side up toward grilled meat. Stainless steel grates are a very
> poor heat conductor and should never be used for any application. The
> grate shouldn't do anything to the taste of the meat.
>
> Ed
>
>
>






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Lee, I have all but stopped using my gas grill. Right now I am taking a
piece of meat and dividing it into thirds are trying different sauces and
rubs. Made a few from ideas here on the groups and bought some already
made.

Since most of these people know so much, I doubt they remember the beginning
days when everything was a challenge.


"Stormmee" > wrote in message
...
> thanks, Lee
> "Theron" > wrote in message
> ...
>>
>> "Stormmee" > wrote in message
>> ...
>>>I just read a thread about these and i understand the cleaning and
>>>rusting
>>>aspects, but what about the cooking qualitites and the taste of the meat,
>>>do the different types of bars/grills/grates make any difference in these
>>>two areas? Lee
>>>

>> The best is enough heat to char or sear the meat without any grate! If
>> you're using charcoal, the steel grates on the Weber are just fine, as
>> the
>> meat is being seared directly by the infrared heat from the charcoal.
>> However, if you're grilling on a gas grill the sear comes from the heated
>> grate. The heat output from a gas grill flame isn't hot enough to sear.
>> The sear comes from the heated grate. The best grate for a gas grill is
>> porcelein coated cast iron grates. These should be positioned always,
>> with
>> the flat side up toward grilled meat. Stainless steel grates are a very
>> poor heat conductor and should never be used for any application. The
>> grate shouldn't do anything to the taste of the meat.
>>
>> Ed
>>
>>
>>

>
>
>



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On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:

>Lee, I have all but stopped using my gas grill. Right now I am taking a
>piece of meat and dividing it into thirds are trying different sauces and
>rubs. Made a few from ideas here on the groups and bought some already
>made.
>
>Since most of these people know so much, I doubt they remember the beginning
>days when everything was a challenge.


Oh, yeah. We do... ;-)



Desideria
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Since I have been creating so many different smells, with the rubs and
sauces and such, have met three new neighbor dogs, the four legged kind. I
understand that when I go out they go and sit by the old abandoned post
office, from 80 years ago, next door and wait until I take the food off the
grill then, here they come!


"Desideria" > wrote in message
...
> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>
>>Lee, I have all but stopped using my gas grill. Right now I am taking a
>>piece of meat and dividing it into thirds are trying different sauces and
>>rubs. Made a few from ideas here on the groups and bought some already
>>made.
>>
>>Since most of these people know so much, I doubt they remember the
>>beginning
>>days when everything was a challenge.

>
> Oh, yeah. We do... ;-)
>
>
>
> Desideria



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LOL, lee, thinking you have stories to tell
"Desideria" > wrote in message
...
> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>
>>Lee, I have all but stopped using my gas grill. Right now I am taking a
>>piece of meat and dividing it into thirds are trying different sauces and
>>rubs. Made a few from ideas here on the groups and bought some already
>>made.
>>
>>Since most of these people know so much, I doubt they remember the
>>beginning
>>days when everything was a challenge.

>
> Oh, yeah. We do... ;-)
>
>
>
> Desideria



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given what iv'e seen the four legged kind are the less mangey in your
'hood, Lee
"Granby" > wrote in message
...
> Since I have been creating so many different smells, with the rubs and
> sauces and such, have met three new neighbor dogs, the four legged kind.
> I understand that when I go out they go and sit by the old abandoned post
> office, from 80 years ago, next door and wait until I take the food off
> the grill then, here they come!
>
>
> "Desideria" > wrote in message
> ...
>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>
>>>Lee, I have all but stopped using my gas grill. Right now I am taking a
>>>piece of meat and dividing it into thirds are trying different sauces and
>>>rubs. Made a few from ideas here on the groups and bought some already
>>>made.
>>>
>>>Since most of these people know so much, I doubt they remember the
>>>beginning
>>>days when everything was a challenge.

>>
>> Oh, yeah. We do... ;-)
>>
>>
>>
>> Desideria

>
>





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On 18-Aug-2009, Desideria > wrote:

> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>
> >Lee, I have all but stopped using my gas grill. Right now I am taking a
> >
> >piece of meat and dividing it into thirds are trying different sauces
> >and
> >rubs. Made a few from ideas here on the groups and bought some already
> >made.
> >
> >Since most of these people know so much, I doubt they remember the
> >beginning
> >days when everything was a challenge.

>
> Oh, yeah. We do... ;-)
>
>
>
> Desideria


I had a gas fired vertical (bullet) smoker for many years without ever
using
it to smoke anything. I only grilled with it and it wasn't particularly
good for
that. I came across alt.food.barbecue somehow in 2003, bought my offset
smoker and the fun began. By the end of '04 I was so frustrated with the
thing I was ready to pay someone to haul it off. I didn't though and things
gradually got better.

I spent a pleasant day today mostly on the couch because I didn't feel
particularly well. But my smoker plodded merrily along with two pork
butts and to racks of spares aboard. I had to add some fuel at the three
hour point and then about every two hours after that. I open the chimney
damper all the way when I start the pit and set the firebox damper about
one inch open. That's the way they stay until I shut down the pit.

The butts acted normally today. They took the typical (for my pit) 7 hours
and stayed with in a degree or two with each other the whole time. (I put
the temp probes in after the four hour point and look for about 195°F to
call them done. The ribs were slow today. I'm used to getting them done
in the same pit with the butts at about four hours. Not today. They took
a good hour longer then the butts. Go figure. It's done when it's done.

Yes, I remember the early frustration. I made some creosote and actually
had to throw some portions out once or twice. Today, I watched TV and
never once worried that the meat wouldn't cook to my specifications. I'm
not even finishing the meat in a holding box. It'll cool on the counter and

eat just fine when I get ready for it.

Supper tonight will be freshly smoked pork ribs with my own BBQ beans
and some Winn Dixie deli potato salad and cole slaw. I'll have some
pickled jalapenos on the side, but Nathalie won't touch those.

--
Brick (Experience hath shewn, that even under the best forms of government
those entrusted with power have, in time, and by slow operations, perverted
it into tyranny.)
Thomas Jefferson
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Brick wrote:

> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
> and some Winn Dixie deli potato salad and cole slaw. I'll have some
> pickled jalapenos on the side, but Nathalie won't touch those.


I'm drooling, Brick. I wish I lived down the block so I could mooch of of ya
for dinner. :-)

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan


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sounds wonderful.


"Brick" > wrote in message
ster.com...
>
> On 18-Aug-2009, Desideria > wrote:
>
>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>
>> >Lee, I have all but stopped using my gas grill. Right now I am taking a
>> >
>> >piece of meat and dividing it into thirds are trying different sauces
>> >and
>> >rubs. Made a few from ideas here on the groups and bought some already
>> >made.
>> >
>> >Since most of these people know so much, I doubt they remember the
>> >beginning
>> >days when everything was a challenge.

>>
>> Oh, yeah. We do... ;-)
>>
>>
>>
>> Desideria

>
> I had a gas fired vertical (bullet) smoker for many years without ever
> using
> it to smoke anything. I only grilled with it and it wasn't particularly
> good for
> that. I came across alt.food.barbecue somehow in 2003, bought my offset
> smoker and the fun began. By the end of '04 I was so frustrated with the
> thing I was ready to pay someone to haul it off. I didn't though and
> things
> gradually got better.
>
> I spent a pleasant day today mostly on the couch because I didn't feel
> particularly well. But my smoker plodded merrily along with two pork
> butts and to racks of spares aboard. I had to add some fuel at the three
> hour point and then about every two hours after that. I open the chimney
> damper all the way when I start the pit and set the firebox damper about
> one inch open. That's the way they stay until I shut down the pit.
>
> The butts acted normally today. They took the typical (for my pit) 7 hours
> and stayed with in a degree or two with each other the whole time. (I put
> the temp probes in after the four hour point and look for about 195°F to
> call them done. The ribs were slow today. I'm used to getting them done
> in the same pit with the butts at about four hours. Not today. They took
> a good hour longer then the butts. Go figure. It's done when it's done.
>
> Yes, I remember the early frustration. I made some creosote and actually
> had to throw some portions out once or twice. Today, I watched TV and
> never once worried that the meat wouldn't cook to my specifications. I'm
> not even finishing the meat in a holding box. It'll cool on the counter
> and
>
> eat just fine when I get ready for it.
>
> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
> and some Winn Dixie deli potato salad and cole slaw. I'll have some
> pickled jalapenos on the side, but Nathalie won't touch those.
>
> --
> Brick (Experience hath shewn, that even under the best forms of government
> those entrusted with power have, in time, and by slow operations,
> perverted
> it into tyranny.)
> Thomas Jefferson



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Granby wrote:
> sounds wonderful.
>
>
> "Brick" > wrote in message
> ster.com...
>> On 18-Aug-2009, Desideria > wrote:
>>
>>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>>
>>>> Lee, I have all but stopped using my gas grill. Right now I am taking a
>>>>
>>>> piece of meat and dividing it into thirds are trying different sauces
>>>> and
>>>> rubs. Made a few from ideas here on the groups and bought some already
>>>> made.
>>>>
>>>> Since most of these people know so much, I doubt they remember the
>>>> beginning
>>>> days when everything was a challenge.
>>> Oh, yeah. We do... ;-)
>>>
>>>
>>>
>>> Desideria

>> I had a gas fired vertical (bullet) smoker for many years without ever
>> using
>> it to smoke anything. I only grilled with it and it wasn't particularly
>> good for
>> that. I came across alt.food.barbecue somehow in 2003, bought my offset
>> smoker and the fun began. By the end of '04 I was so frustrated with the
>> thing I was ready to pay someone to haul it off. I didn't though and
>> things
>> gradually got better.
>>
>> I spent a pleasant day today mostly on the couch because I didn't feel
>> particularly well. But my smoker plodded merrily along with two pork
>> butts and to racks of spares aboard. I had to add some fuel at the three
>> hour point and then about every two hours after that. I open the chimney
>> damper all the way when I start the pit and set the firebox damper about
>> one inch open. That's the way they stay until I shut down the pit.
>>
>> The butts acted normally today. They took the typical (for my pit) 7 hours
>> and stayed with in a degree or two with each other the whole time. (I put
>> the temp probes in after the four hour point and look for about 195°F to
>> call them done. The ribs were slow today. I'm used to getting them done
>> in the same pit with the butts at about four hours. Not today. They took
>> a good hour longer then the butts. Go figure. It's done when it's done.
>>
>> Yes, I remember the early frustration. I made some creosote and actually
>> had to throw some portions out once or twice. Today, I watched TV and
>> never once worried that the meat wouldn't cook to my specifications. I'm
>> not even finishing the meat in a holding box. It'll cool on the counter
>> and
>>
>> eat just fine when I get ready for it.
>>
>> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
>> and some Winn Dixie deli potato salad and cole slaw. I'll have some
>> pickled jalapenos on the side, but Nathalie won't touch those.
>>
>> --
>> Brick (Experience hath shewn, that even under the best forms of government
>> those entrusted with power have, in time, and by slow operations,
>> perverted
>> it into tyranny.)
>> Thomas Jefferson

>
>


Granby - I will say I like your nice personality. But I also (along with
others) find your top posting not just disconcerting, but annoying.

I will not KF you like some, since you are a nice person, but I thought
I'd weigh in with the top posting dislike.

Bob
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On 19-Aug-2009, "Dave Bugg" > wrote:

> Brick wrote:
>
> > Supper tonight will be freshly smoked pork ribs with my own BBQ beans
> > and some Winn Dixie deli potato salad and cole slaw. I'll have some
> > pickled jalapenos on the side, but Nathalie won't touch those.

>
> I'm drooling, Brick. I wish I lived down the block so I could mooch of of
> ya
> for dinner. :-)
>
> --
> Dave


Gimme a call if you get a load thru Tampa and I'll make you up a "Care"
package that you can eat on the fly. I doubt it's better then yours, but
we're not losing any weight and I haven't poisoned anybody yet. (Just
had some freshly made peach ice cream made with fresh peaches
poached briefly with brown sugar.)

--
Brick (Experience hath shewn, that even under the best forms of government
those entrusted with power have, in time, and by slow operations, perverted
it into tyranny.)
Thomas Jefferson


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Brick wrote:
> On 19-Aug-2009, "Dave Bugg" > wrote:
>
>> Brick wrote:
>>
>>> Supper tonight will be freshly smoked pork ribs with my own BBQ
>>> beans and some Winn Dixie deli potato salad and cole slaw. I'll
>>> have some pickled jalapenos on the side, but Nathalie won't touch
>>> those.

>>
>> I'm drooling, Brick. I wish I lived down the block so I could mooch
>> of of ya
>> for dinner. :-)
>>
>> --
>> Dave

>
> Gimme a call if you get a load thru Tampa and I'll make you up a
> "Care" package that you can eat on the fly. I doubt it's better then
> yours, but we're not losing any weight and I haven't poisoned anybody
> yet. (Just had some freshly made peach ice cream made with fresh
> peaches
> poached briefly with brown sugar.)


I bet it's just as good. If I get down that way and have the time I'll gives
ya a call. :-)

You're killing me, Brick.... fresh-made peach ice-cream, omg.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan


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I said once if the top posting was that big a problem I would go elsewhere.
I don't mean that in a mean way, it is just what it is. I appreciate your
being honest.
"Bob Muncie" > wrote in message
...
> Granby wrote:
>> sounds wonderful.
>>
>>
>> "Brick" > wrote in message
>> ster.com...
>>> On 18-Aug-2009, Desideria > wrote:
>>>
>>>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>>>
>>>>> Lee, I have all but stopped using my gas grill. Right now I am taking
>>>>> a
>>>>>
>>>>> piece of meat and dividing it into thirds are trying different sauces
>>>>> and
>>>>> rubs. Made a few from ideas here on the groups and bought some
>>>>> already
>>>>> made.
>>>>>
>>>>> Since most of these people know so much, I doubt they remember the
>>>>> beginning
>>>>> days when everything was a challenge.
>>>> Oh, yeah. We do... ;-)
>>>>
>>>>
>>>>
>>>> Desideria
>>> I had a gas fired vertical (bullet) smoker for many years without ever
>>> using
>>> it to smoke anything. I only grilled with it and it wasn't particularly
>>> good for
>>> that. I came across alt.food.barbecue somehow in 2003, bought my offset
>>> smoker and the fun began. By the end of '04 I was so frustrated with the
>>> thing I was ready to pay someone to haul it off. I didn't though and
>>> things
>>> gradually got better.
>>>
>>> I spent a pleasant day today mostly on the couch because I didn't feel
>>> particularly well. But my smoker plodded merrily along with two pork
>>> butts and to racks of spares aboard. I had to add some fuel at the
>>> three
>>> hour point and then about every two hours after that. I open the chimney
>>> damper all the way when I start the pit and set the firebox damper about
>>> one inch open. That's the way they stay until I shut down the pit.
>>>
>>> The butts acted normally today. They took the typical (for my pit) 7
>>> hours
>>> and stayed with in a degree or two with each other the whole time. (I
>>> put
>>> the temp probes in after the four hour point and look for about 195°F to
>>> call them done. The ribs were slow today. I'm used to getting them done
>>> in the same pit with the butts at about four hours. Not today. They took
>>> a good hour longer then the butts. Go figure. It's done when it's done.
>>>
>>> Yes, I remember the early frustration. I made some creosote and actually
>>> had to throw some portions out once or twice. Today, I watched TV and
>>> never once worried that the meat wouldn't cook to my specifications. I'm
>>> not even finishing the meat in a holding box. It'll cool on the counter
>>> and
>>>
>>> eat just fine when I get ready for it.
>>>
>>> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
>>> and some Winn Dixie deli potato salad and cole slaw. I'll have some
>>> pickled jalapenos on the side, but Nathalie won't touch those.
>>>
>>> --
>>> Brick (Experience hath shewn, that even under the best forms of
>>> government
>>> those entrusted with power have, in time, and by slow operations,
>>> perverted
>>> it into tyranny.)
>>> Thomas Jefferson

>>
>>

>
> Granby - I will say I like your nice personality. But I also (along with
> others) find your top posting not just disconcerting, but annoying.
>
> I will not KF you like some, since you are a nice person, but I thought
> I'd weigh in with the top posting dislike.
>
> Bob



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that gives me hope, Lee \


"Brick" > wrote in message
ster.com...
>
> On 18-Aug-2009, Desideria > wrote:
>
>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>
>> >Lee, I have all but stopped using my gas grill. Right now I am taking a
>> >
>> >piece of meat and dividing it into thirds are trying different sauces
>> >and
>> >rubs. Made a few from ideas here on the groups and bought some already
>> >made.
>> >
>> >Since most of these people know so much, I doubt they remember the
>> >beginning
>> >days when everything was a challenge.

>>
>> Oh, yeah. We do... ;-)
>>
>>
>>
>> Desideria

>
> I had a gas fired vertical (bullet) smoker for many years without ever
> using
> it to smoke anything. I only grilled with it and it wasn't particularly
> good for
> that. I came across alt.food.barbecue somehow in 2003, bought my offset
> smoker and the fun began. By the end of '04 I was so frustrated with the
> thing I was ready to pay someone to haul it off. I didn't though and
> things
> gradually got better.
>
> I spent a pleasant day today mostly on the couch because I didn't feel
> particularly well. But my smoker plodded merrily along with two pork
> butts and to racks of spares aboard. I had to add some fuel at the three
> hour point and then about every two hours after that. I open the chimney
> damper all the way when I start the pit and set the firebox damper about
> one inch open. That's the way they stay until I shut down the pit.
>
> The butts acted normally today. They took the typical (for my pit) 7 hours
> and stayed with in a degree or two with each other the whole time. (I put
> the temp probes in after the four hour point and look for about 195°F to
> call them done. The ribs were slow today. I'm used to getting them done
> in the same pit with the butts at about four hours. Not today. They took
> a good hour longer then the butts. Go figure. It's done when it's done.
>
> Yes, I remember the early frustration. I made some creosote and actually
> had to throw some portions out once or twice. Today, I watched TV and
> never once worried that the meat wouldn't cook to my specifications. I'm
> not even finishing the meat in a holding box. It'll cool on the counter
> and
>
> eat just fine when I get ready for it.
>
> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
> and some Winn Dixie deli potato salad and cole slaw. I'll have some
> pickled jalapenos on the side, but Nathalie won't touch those.
>
> --
> Brick (Experience hath shewn, that even under the best forms of government
> those entrusted with power have, in time, and by slow operations,
> perverted
> it into tyranny.)
> Thomas Jefferson



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