Forgive a stupid question, but we're new to grilling, and have observed
that _everything_ we cook on the grill tastes better. I'm curious as to
why? We have a gas grill so I know it's not the charcoal or smoke
flavor - is it just that the grill gets hotter than our oven or stove
can?

Thanks.

-S-

On Thu, 26 Jun 2014 16:11:52 -0400, "Steve Freides" >
wrote:

> Forgive a stupid question, but we're new to grilling, and have observed
> that _everything_ we cook on the grill tastes better. I'm curious as to
> why? We have a gas grill so I know it's not the charcoal or smoke
> flavor - is it just that the grill gets hotter than our oven or stove
> can?
>
I attribute it to the burned on goodness that can build up on grates,
no matter how well you scrub them with the wire brush. The reality is
I don't know either. I'm from the school of thought that says "don't
look a gift horse in the mouth", so I don't want to know because it
may be something I won't want to hear.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-06-26 20:11:52 +0000, Steve Freides said:

> Forgive a stupid question, but we're new to grilling, and have observed
> that _everything_ we cook on the grill tastes better. I'm curious as
> to why? We have a gas grill so I know it's not the charcoal or smoke
> flavor - is it just that the grill gets hotter than our oven or stove
> can?
>
> Thanks.
>
> -S-

Maillard reaction. Most people don't adequately brown their food when
they cook it in a pan or in the oven. You can hardly avoid it on the
grill.

I don't use a gas grill because I find it creates a weird texture in
meat, but if it works for you then that's great.

On Thursday, June 26, 2014 4:20:52 PM UTC-4, Oregonian Haruspex wrote:
> On 2014-06-26 20:11:52 +0000, Steve Freides said:
>
>
>
> > Forgive a stupid question, but we're new to grilling, and have observed
>
> > that _everything_ we cook on the grill tastes better. I'm curious as
>
> > to why? We have a gas grill so I know it's not the charcoal or smoke
>
> > flavor - is it just that the grill gets hotter than our oven or stove
>
> > can?
>
> >
>
> > Thanks.
>
> >
>
> > -S-
>
>
>
> Maillard reaction. Most people don't adequately brown their food when
>
> they cook it in a pan or in the oven. You can hardly avoid it on the
>
> grill.
>
>
>
> I don't use a gas grill because I find it creates a weird texture in
>
> meat, but if it works for you then that's great.

Weird texture? That's just stupid.

"Steve Freides" > wrote in message
...
> Forgive a stupid question, but we're new to grilling, and have observed
> that _everything_ we cook on the grill tastes better. I'm curious as to
> why? We have a gas grill so I know it's not the charcoal or smoke
> flavor - is it just that the grill gets hotter than our oven or stove can?
>
> Thanks.
>
> -S-

I think just the opposite. I do not like the taste of grilled food at all!

On Thursday, June 26, 2014 4:31:34 PM UTC-4, Julie Bove wrote:
> "Steve Freides" > wrote in message
>
> ...
>
> > Forgive a stupid question, but we're new to grilling, and have observed
>
> > that _everything_ we cook on the grill tastes better. I'm curious as to
>
> > why? We have a gas grill so I know it's not the charcoal or smoke
>
> > flavor - is it just that the grill gets hotter than our oven or stove can?
>
> >
>
> > Thanks.
>
> >
>
> > -S-
>
>
>
> I think just the opposite. I do not like the taste of grilled food at all!

Yes, we know halfwit. You like beans and Taco Time. And your whole family has food issues and your daughter is a pork pie.

Julie Bove wrote:
>
> "Steve Freides" > wrote in message
> ...
> > Forgive a stupid question, but we're new to grilling, and have observed
> > that _everything_ we cook on the grill tastes better. I'm curious as to
> > why? We have a gas grill so I know it's not the charcoal or smoke
> > flavor - is it just that the grill gets hotter than our oven or stove can?
> >
> > Thanks.
> >
> > -S-
>
> I think just the opposite. I do not like the taste of grilled food at all!

You're probably the only one on the entire planet, congratulations.

On 2014-06-26 5:38 PM, Pete C. wrote:
>
> Julie Bove wrote:

>>
>> I think just the opposite. I do not like the taste of grilled food at all!
>
> You're probably the only one on the entire planet, congratulations.
>


Consider the source. Anything put out on their dinner table is bound to
get an "I don't like..." from that herd.

"Pete C." > wrote in message
om...
>
> Julie Bove wrote:
>>
>> "Steve Freides" > wrote in message
>> ...
>> > Forgive a stupid question, but we're new to grilling, and have observed
>> > that _everything_ we cook on the grill tastes better. I'm curious as
>> > to
>> > why? We have a gas grill so I know it's not the charcoal or smoke
>> > flavor - is it just that the grill gets hotter than our oven or stove
>> > can?
>> >
>> > Thanks.
>> >
>> > -S-
>>
>> I think just the opposite. I do not like the taste of grilled food at
>> all!
>
> You're probably the only one on the entire planet, congratulations.

Nope. Nobody in this house likes it. We don't own an outdoor grill. I did
get the grill pan for the stove. Not the same thing.

On Thursday, June 26, 2014 3:31:34 PM UTC-5, Julie Bove wrote:
>
> "Steve Freides" > wrote in message
>
> > _everything_ we cook on the grill tastes better. I'm curious as to
> > why?
> > -S-
>
>
> I think just the opposite. I do not like the taste of grilled food at all!
>
>
Of course you don't!!! Do we expect you to like ANYTHING anyone else here finds delicious??? Noooooooooooo. Any chance you get to come across as a prick we expect you to chime right in.

On Thursday, June 26, 2014 4:31:34 PM UTC-4, Julie Bove wrote:
>

> I think just the opposite. I do not like the taste of grilled food at all!

Usual asinine reply. "How does your garden grow?"

On 6/26/2014 4:11 PM, Steve Freides wrote:
> Forgive a stupid question, but we're new to grilling, and have observed
> that _everything_ we cook on the grill tastes better. I'm curious as to
> why? We have a gas grill so I know it's not the charcoal or smoke
> flavor - is it just that the grill gets hotter than our oven or stove
> can?
>
> Thanks.
>
> -S-

You do get some smoke flavor. Wen the fat drips onto either the lava
rock or stainless steel bars, it smokes and adds flavor. You are also
using dry heat, no oils or fats.

Be sure to try grilled veggies, corn on the cob, peaches, seafood.

Ed Pawlowski wrote:
> On 6/26/2014 4:11 PM, Steve Freides wrote:
>> Forgive a stupid question, but we're new to grilling, and have
>> observed that _everything_ we cook on the grill tastes better. I'm
>> curious as to why? We have a gas grill so I know it's not the
>> charcoal or smoke flavor - is it just that the grill gets hotter
>> than our oven or stove can?
>>
>> Thanks.
>>
>> -S-
>
> You do get some smoke flavor. Wen the fat drips onto either the lava
> rock or stainless steel bars, it smokes and adds flavor. You are also
> using dry heat, no oils or fats.
>
> Be sure to try grilled veggies, corn on the cob, peaches, seafood.

It's the grilled veggies that are my favorite - red peppers and onions.
We make enough at a time that I get to have leftovers and I just love
them. The eggplant slices my wife grilled were simply the best tasting
eggplant I've ever had. And yesterday's scallops (today I had the
leftovers) were also done on the grill.

But I also want to know how hot it gets in there - is it the ability to
get hotter than my oven that accounts for at least some of the flavor?

-S-

On 6/26/2014 9:32 PM, Steve Freides wrote:

>
> But I also want to know how hot it gets in there - is it the ability to
> get hotter than my oven that accounts for at least some of the flavor?
>
> -S-
>
>

Depends on the grill, but most get to at least 500, other can hit 800 or
more.

On 6/26/2014 9:32 PM, Steve Freides wrote:

> But I also want to know how hot it gets in there - is it the ability to
> get hotter than my oven that accounts for at least some of the flavor?

My new grill came with thermometers that measure the temp at the spot
where the burners are (gas grill) and it is hotter than the thermometer
can measure (700F). I'm not exactly sure of the purpose of these
thermometers. I added one to place on the grates.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Thu, 26 Jun 2014 21:32:41 -0400, "Steve Freides" >
wrote:

> It's the grilled veggies that are my favorite - red peppers and onions.

Have you tried grilling fruit? Grilled stone fruit is wonderful. Try
grilling endive sometime. The next thing I want to grill is romaine
lettuce.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
> On Thu, 26 Jun 2014 21:32:41 -0400, "Steve Freides" >
> wrote:
>
>> It's the grilled veggies that are my favorite - red peppers and
>> onions.
>
> Have you tried grilling fruit? Grilled stone fruit is wonderful. Try
> grilling endive sometime. The next thing I want to grill is romaine
> lettuce.

Yes - we're not big fruit eaters in our house, but we had company and we
grilled pineapple. It was delicious.

Lettuce - sounds great, we will try that, too.

-S-

On 2014-06-27 01:16:20 +0000, Ed Pawlowski said:

> On 6/26/2014 4:11 PM, Steve Freides wrote:
>> Forgive a stupid question, but we're new to grilling, and have observed
>> that _everything_ we cook on the grill tastes better. I'm curious as to
>> why? We have a gas grill so I know it's not the charcoal or smoke
>> flavor - is it just that the grill gets hotter than our oven or stove
>> can?
>>
>> Thanks.
>>
>> -S-
>
> You do get some smoke flavor. Wen the fat drips onto either the lava
> rock or stainless steel bars, it smokes and adds flavor. You are also
> using dry heat, no oils or fats.
>
> Be sure to try grilled veggies, corn on the cob, peaches, seafood.

A minor correction - a propane grill is actually a moist heat as water
is one of the major byproducts of its combustion.

On 6/26/2014 9:40 PM, Oregonian Haruspex wrote:
> On 2014-06-27 01:16:20 +0000, Ed Pawlowski said:
>


>> You do get some smoke flavor. Wen the fat drips onto either the lava
>> rock or stainless steel bars, it smokes and adds flavor. You are also
>> using dry heat, no oils or fats.
>>
>> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>
> A minor correction - a propane grill is actually a moist heat as water
> is one of the major byproducts of its combustion.
>

Given the construction of typical grills, I doubt there is very much
moisture in there.

On 6/26/2014 10:16 PM, Ed Pawlowski wrote:
> On 6/26/2014 9:40 PM, Oregonian Haruspex wrote:
>> On 2014-06-27 01:16:20 +0000, Ed Pawlowski said:
>>
>
>
>>> You do get some smoke flavor. Wen the fat drips onto either the lava
>>> rock or stainless steel bars, it smokes and adds flavor. You are also
>>> using dry heat, no oils or fats.
>>>
>>> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>>
>> A minor correction - a propane grill is actually a moist heat as water
>> is one of the major byproducts of its combustion.
>>
>
> Given the construction of typical grills, I doubt there is very much
> moisture in there.

It's obviously a bunch of baloney. Not all gas-hookups are to propane
tanks. I seriously doubt gas and propane grills "steam" food. Which is
what Oregonian is spouting off as truth.

Jill

On 2014-06-27 02:39:26 +0000, jmcquown said:

> On 6/26/2014 10:16 PM, Ed Pawlowski wrote:
>> On 6/26/2014 9:40 PM, Oregonian Haruspex wrote:
>>> On 2014-06-27 01:16:20 +0000, Ed Pawlowski said:
>>>
>>
>>
>>>> You do get some smoke flavor. Wen the fat drips onto either the lava
>>>> rock or stainless steel bars, it smokes and adds flavor. You are also
>>>> using dry heat, no oils or fats.
>>>>
>>>> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>>>
>>> A minor correction - a propane grill is actually a moist heat as water
>>> is one of the major byproducts of its combustion.
>>>
>>
>> Given the construction of typical grills, I doubt there is very much
>> moisture in there.
>
> It's obviously a bunch of baloney. Not all gas-hookups are to propane
> tanks. I seriously doubt gas and propane grills "steam" food. Which
> is what Oregonian is spouting off as truth.
>
> Jill

Doubt it if you like, but a quick burst of high-school grade chemistry
(if you can remember it) will show me to be perfectly correct.

There is continuous generation of water when propane *OR* natural gas
undergoes combustion. Your belief in this chemical process is
completely irrelevant to its reality.

I have always found food that is cooked using gas to have a strange
texture, especially fish. It is likely due to the moisture, but I
can't rule out other processes either. In any event, I don't see the
point of propane grilling, as it just seems lazy to me. Get some real
hardwood charcoal and actually grill the food, that's my opinion.

On 2014-06-27 02:16:09 +0000, Ed Pawlowski said:

> On 6/26/2014 9:40 PM, Oregonian Haruspex wrote:
>> On 2014-06-27 01:16:20 +0000, Ed Pawlowski said:
>>
>
>
>>> You do get some smoke flavor. Wen the fat drips onto either the lava
>>> rock or stainless steel bars, it smokes and adds flavor. You are also
>>> using dry heat, no oils or fats.
>>>
>>> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>>
>> A minor correction - a propane grill is actually a moist heat as water
>> is one of the major byproducts of its combustion.
>>
>
> Given the construction of typical grills, I doubt there is very much
> moisture in there.

It is continuously generated as a byproduct of the combustion of
propane. Why would you doubt that there is moisture in such an
environment?

On 6/26/2014 10:43 PM, Oregonian Haruspex wrote:

>>
>> Given the construction of typical grills, I doubt there is very much
>> moisture in there.
>
> It is continuously generated as a byproduct of the combustion of
> propane. Why would you doubt that there is moisture in such an
> environment?
>

Yes, it is a product of combustion, but the reality is, most grills are
well vented and the cover is opened frequently. I don't think it is
much of a concern. I've never seen moisture accumulate in the grill area.

If you could give some figures on the difference between propane/natural
gas and solid fuel, I'd listen. I don't think there is enough to call
it a moist environment. I'm not going to so any searches, but if you
have any links, I'll look at them.

On 6/26/2014 9:16 PM, Ed Pawlowski wrote:
> On 6/26/2014 4:11 PM, Steve Freides wrote:
>> Forgive a stupid question, but we're new to grilling, and have observed
>> that _everything_ we cook on the grill tastes better. I'm curious as to
>> why? We have a gas grill so I know it's not the charcoal or smoke
>> flavor - is it just that the grill gets hotter than our oven or stove
>> can?
>>
>> Thanks.
>>
>> -S-
>
> You do get some smoke flavor. Wen the fat drips onto either the lava
> rock or stainless steel bars, it smokes and adds flavor. You are also
> using dry heat, no oils or fats.
>
> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>
Did he say they aren't using any fat? SteveF didn't exactly say *what*
it is they're grilling.

I don't know a thing about gas grills, but I agree about grilled
vegetables. Grilled summer squashes and even sliced "winter" (aka hard
shelled) squash is great on the grill. Quartered grilled cabbage is
especially nice; it carmelizes. I like grilled fresh pineapple rings,
although I don't do that very often.

I haven't grilled any seafood in a while. Used to be I'd grill fish
fillets. Reynolds used to make a perforated grill foil which was
perfect for preventing fish from falling through the grate. Naturally
they discontinued it.

I found their reply to my inquiry from the wayback machine in 2010 he

http://www.cyclingforums.com/t/34023...-similar-items

They discontinued popular items. I still have no idea why.

Then they tried to redirect me to another site:

"However, there is another option available to consumers whereby you may
contact "MyBrands, Inc.(tm)" which is a company that makes products that
are hard to find".

I thought it was hilarious the official reply was signed:

"Debbie, Reynolds Consumer Response"

Debbie Reynolds? Really?

Jill

On 2014-06-27 02:15:51 +0000, jmcquown said:

> On 6/26/2014 9:16 PM, Ed Pawlowski wrote:
>> On 6/26/2014 4:11 PM, Steve Freides wrote:
>>> Forgive a stupid question, but we're new to grilling, and have observed
>>> that _everything_ we cook on the grill tastes better. I'm curious as to
>>> why? We have a gas grill so I know it's not the charcoal or smoke
>>> flavor - is it just that the grill gets hotter than our oven or stove
>>> can?
>>>
>>> Thanks.
>>>
>>> -S-
>>
>> You do get some smoke flavor. Wen the fat drips onto either the lava
>> rock or stainless steel bars, it smokes and adds flavor. You are also
>> using dry heat, no oils or fats.
>>
>> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>>
> Did he say they aren't using any fat? SteveF didn't exactly say *what*
> it is they're grilling.
>
> I don't know a thing about gas grills, but I agree about grilled
> vegetables. Grilled summer squashes and even sliced "winter" (aka hard
> shelled) squash is great on the grill. Quartered grilled cabbage is
> especially nice; it carmelizes. I like grilled fresh pineapple rings,
> although I don't do that very often.
>
> I haven't grilled any seafood in a while. Used to be I'd grill fish
> fillets. Reynolds used to make a perforated grill foil which was
> perfect for preventing fish from falling through the grate. Naturally
> they discontinued it.
>
> I found their reply to my inquiry from the wayback machine in 2010 he
>
> http://www.cyclingforums.com/t/34023...-similar-items
>
> They discontinued popular items. I still have no idea why.
>
> Then they tried to redirect me to another site:
>
> "However, there is another option available to consumers whereby you may
> contact "MyBrands, Inc.(tm)" which is a company that makes products
> that are hard to find".
>
> I thought it was hilarious the official reply was signed:
>
> "Debbie, Reynolds Consumer Response"
>
> Debbie Reynolds? Really?
>
> Jill

Why would a person buy something designed to be thrown away like
perforated foil when there are many perfectly useful grill pans, grill
baskets, and so forth to choose from? It seems awfully silly to me.

"Oregonian Haruspex" > wrote in message
...

> Why would a person buy something designed to be thrown away like
> perforated foil when there are many perfectly useful grill pans, grill
> baskets, and so forth to choose from? It seems awfully silly to me.

If you go to a park to grill on their grill, you probably don't want to haul
a lot of stuff back home again.

On 6/26/2014 9:16 PM, Ed Pawlowski wrote:

> On 6/26/2014 4:11 PM, Steve Freides wrote:

>> Forgive a stupid question, but we're new to grilling, and have observed
>> that _everything_ we cook on the grill tastes better. I'm curious as to
>> why? We have a gas grill so I know it's not the charcoal or smoke
>> flavor - is it just that the grill gets hotter than our oven or stove
>> can?
>>
>> Thanks.
>>
>> -S-
>
> You do get some smoke flavor. Wen the fat drips onto either the lava
> rock or stainless steel bars, it smokes and adds flavor. You are also
> using dry heat, no oils or fats.
>
> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>
I'm not a big fan of grilled corn on the cob. It seems to turn the
kernels into chewy bits. I'll keep boiling my corn for the few months a
year we have it. It's been expensive this year here. 5 or 6 ears for
$2. During good corn years you could get at least a dozen for that
price, sometimes 2 dozen. Not sure what the problem is this year. In my
area, maybe too much rain.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 6/26/2014 9:16 PM, Ed Pawlowski wrote:
>
>> On 6/26/2014 4:11 PM, Steve Freides wrote:
>
>>> Forgive a stupid question, but we're new to grilling, and have observed
>>> that _everything_ we cook on the grill tastes better. I'm curious as to
>>> why? We have a gas grill so I know it's not the charcoal or smoke
>>> flavor - is it just that the grill gets hotter than our oven or stove
>>> can?
>>>
>>> Thanks.
>>>
>>> -S-
>>
>> You do get some smoke flavor. Wen the fat drips onto either the lava
>> rock or stainless steel bars, it smokes and adds flavor. You are also
>> using dry heat, no oils or fats.
>>
>> Be sure to try grilled veggies, corn on the cob, peaches, seafood.
>>
> I'm not a big fan of grilled corn on the cob. It seems to turn the
> kernels into chewy bits. I'll keep boiling my corn for the few months a
> year we have it. It's been expensive this year here. 5 or 6 ears for $2.
> During good corn years you could get at least a dozen for that price,
> sometimes 2 dozen. Not sure what the problem is this year. In my area,
> maybe too much rain.

Raw corn is the best! So sweet! But it has to be fresh.

On 2014-06-27 12:05 AM, Cheryl wrote:

> I'm not a big fan of grilled corn on the cob. It seems to turn the
> kernels into chewy bits. I'll keep boiling my corn for the few months a
> year we have it. It's been expensive this year here. 5 or 6 ears for
> $2. During good corn years you could get at least a dozen for that
> price, sometimes 2 dozen. Not sure what the problem is this year. In my
> area, maybe too much rain.

I grill in in the husk and since I tried it grilled it is the only way I
cook it.

Freshness makes a huge difference. He usually get it freshly picked from
local stands and it has been incredible this summer. A couple days had
one that wasn't so good. It turned out that my wife had picked it up in
a grocery store.

On 8/17/2014 7:07 AM, Dave Smith wrote:

>
> Freshness makes a huge difference. He usually get it freshly picked from
> local stands and it has been incredible this summer. A couple days had
> one that wasn't so good. It turned out that my wife had picked it up in
> a grocery store.
>

Sometimes people brag about the great pricde on the corn at the
supermarket. Probably 10 days since it was picked and trucked 500 miles.

We are fortunate to have plenty of farm stands in the area to get it
fresh.

I sometimes grill it in the husk, other times we husk it first so you
can get some caramelization on the kernels.

On Sun, 17 Aug 2014 08:24:59 -0400, Ed Pawlowski > wrote:

> I sometimes grill it in the husk, other times we husk it first so you
> can get some caramelization on the kernels.

I think her problem was that she cooked it too slowly. Corn can be
overcooked, just like anything else.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

JohnJohn wrote:
>
> Americans and their corn

I bought 2 ears of fresh white sweet corn this morning. 40 cents per
ear. That's high for this time of year but I bought some anyway. I'll
want them later this week. Today, they get cut off the cob and frozen.

G.

JohnJohn wrote in rec.food.cooking:

> On Sun, 17 Aug 2014 08:24:59 -0400, Ed Pawlowski > wrote:
>
> > On 8/17/2014 7:07 AM, Dave Smith wrote:
> >
> > >
> >> Freshness makes a huge difference. He usually get it freshly
> picked from >> local stands and it has been incredible this summer. A
> couple days had >> one that wasn't so good. It turned out that my
> wife had picked it up in >> a grocery store.
> > >
> >
> > Sometimes people brag about the great pricde on the corn at the
> > supermarket. Probably 10 days since it was picked and trucked 500
> > miles.
> >
> > We are fortunate to have plenty of farm stands in the area to get
> > it fresh.
> >
> > I sometimes grill it in the husk, other times we husk it first so
> > you can get some caramelization on the kernels.
>
> Americans and their corn

Smile, it's a cultural mainstay here.

--

On Thu, 26 Jun 2014 16:11:52 -0400, "Steve Freides" >
wrote:
_everything_ we cook on the grill tastes better. I'm curious as to
>why? We have a gas grill so I know it's not the charcoal or smoke
>flavor - is it just that the grill gets hotter than our oven or stove
>can?
https://en.wikipedia.org/wiki/Maillard_reaction

--
Bob
www.kanyak.com

>On Thu, 26 Jun 2014 16:11:52 -0400, "Steve Freides" >
>wrote:
> _everything_ we cook on the grill tastes better. I'm curious as to
>>why? We have a gas grill so I know it's not the charcoal or smoke
>>flavor - is it just that the grill gets hotter than our oven or stove
>>can?
>https://en.wikipedia.org/wiki/Maillard_reaction
See also:
"A Dissertation Upon Roast Pig"
http://www.angelfire.com/nv/mf/elia1/pig.htm
Deliciously written by C. Lamb...

--
Bob
www.kanyak.com