One reason I chose a Napoleon grill was the infrared burner they call
The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.

Last Thursday I made a rib eye steak and wow, what a nice sear. It was
a 2" thick steak seared, finished in the hot grill. Simple seasoning,
salt, pepper, garlic.

Tonight, I had some beef from the rib eye that I ground and made 4
burgers. Not as thick, I was able to cook them through in just a few
minutes. Best burgers we remember ever having.

Very happy with my decision to get the Napoleon over another Weber.
Really like the natural gas too, no more tanks to haul and change.

https://www.youtube.com/watch?v=m2iztZVAhYU

On Sunday, March 10, 2019 at 8:54:12 PM UTC-5, Ed Pawlowski wrote:
> One reason I chose a Napoleon grill was the infrared burner they call
> The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
>
> Last Thursday I made a rib eye steak and wow, what a nice sear. It was
> a 2" thick steak seared, finished in the hot grill. Simple seasoning,
> salt, pepper, garlic.
>
> Tonight, I had some beef from the rib eye that I ground and made 4
> burgers. Not as thick, I was able to cook them through in just a few
> minutes. Best burgers we remember ever having.
>
> Very happy with my decision to get the Napoleon over another Weber.
> Really like the natural gas too, no more tanks to haul and change.
>
> https://www.youtube.com/watch?v=m2iztZVAhYU

YUM-MOOOOOOO! Chop! The Sizzle Zone! DONE! :-)

Heck of a food processor, eh? ;-)

John Kuthe, All I Have Are My Beans!

On Sun, 10 Mar 2019 19:04:41 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, March 10, 2019 at 8:54:12 PM UTC-5, Ed Pawlowski wrote:
>> One reason I chose a Napoleon grill was the infrared burner they call
>> The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
>>
>> Last Thursday I made a rib eye steak and wow, what a nice sear. It was
>> a 2" thick steak seared, finished in the hot grill. Simple seasoning,
>> salt, pepper, garlic.
>>
>> Tonight, I had some beef from the rib eye that I ground and made 4
>> burgers. Not as thick, I was able to cook them through in just a few
>> minutes. Best burgers we remember ever having.
>>
>> Very happy with my decision to get the Napoleon over another Weber.
>> Really like the natural gas too, no more tanks to haul and change.
>>
>> https://www.youtube.com/watch?v=m2iztZVAhYU
>
>YUM-MOOOOOOO! Chop! The Sizzle Zone! DONE! :-)
>
>Heck of a food processor, eh? ;-)
>
>John Kuthe, All I Have Are My Beans!


beans beans good for you heart...

the more you eat, the more you fart....



--

____/~~~sine qua non~~~\____

wrote:
> On Sun, 10 Mar 2019 19:04:41 -0700 (PDT), John Kuthe
> > wrote:
>
>> On Sunday, March 10, 2019 at 8:54:12 PM UTC-5, Ed Pawlowski wrote:
>>> One reason I chose a Napoleon grill was the infrared burner they call
>>> The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
>>>
>>> Last Thursday I made a rib eye steak and wow, what a nice sear. It was
>>> a 2" thick steak seared, finished in the hot grill. Simple seasoning,
>>> salt, pepper, garlic.
>>>
>>> Tonight, I had some beef from the rib eye that I ground and made 4
>>> burgers. Not as thick, I was able to cook them through in just a few
>>> minutes. Best burgers we remember ever having.
>>>
>>> Very happy with my decision to get the Napoleon over another Weber.
>>> Really like the natural gas too, no more tanks to haul and change.
>>>
>>> https://www.youtube.com/watch?v=m2iztZVAhYU
>>
>> YUM-MOOOOOOO! Chop! The Sizzle Zone! DONE! :-)
>>
>> Heck of a food processor, eh? ;-)
>>
>> John Kuthe, All I Have Are My Beans!
>
>
> beans beans good for you heart...
>
> the more you eat, the more you fart....
>
>
>
> --
>
> ____/~~~sine qua non~~~\____
>
Oh gawd, is Joolie here?

On Sunday, March 10, 2019 at 11:23:00 PM UTC-4, wrote:
> On Sun, 10 Mar 2019 19:04:41 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Sunday, March 10, 2019 at 8:54:12 PM UTC-5, Ed Pawlowski wrote:
> >> One reason I chose a Napoleon grill was the infrared burner they call
> >> The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
> >>
> >> Last Thursday I made a rib eye steak and wow, what a nice sear. It was
> >> a 2" thick steak seared, finished in the hot grill. Simple seasoning,
> >> salt, pepper, garlic.
> >>
> >> Tonight, I had some beef from the rib eye that I ground and made 4
> >> burgers. Not as thick, I was able to cook them through in just a few
> >> minutes. Best burgers we remember ever having.
> >>
> >> Very happy with my decision to get the Napoleon over another Weber.
> >> Really like the natural gas too, no more tanks to haul and change.
> >>
> >> https://www.youtube.com/watch?v=m2iztZVAhYU
> >
> >YUM-MOOOOOOO! Chop! The Sizzle Zone! DONE! :-)
> >
> >Heck of a food processor, eh? ;-)
> >
> >John Kuthe, All I Have Are My Beans!
>
>
> beans beans good for you heart...
>
> the more you eat, the more you fart....
>
>
>
> --
>
> ____/~~~sine qua non~~~\____

beans beans the musical fruit
the more you eat the more you toot

On Tuesday, March 12, 2019 at 7:11:09 AM UTC-5, A Moose in Love wrote:
> On Sunday, March 10, 2019 at 11:23:00 PM UTC-4, wrote:
> > On Sun, 10 Mar 2019 19:04:41 -0700 (PDT), John Kuthe
> > > wrote:
> >
> > >On Sunday, March 10, 2019 at 8:54:12 PM UTC-5, Ed Pawlowski wrote:
> > >> One reason I chose a Napoleon grill was the infrared burner they call
> > >> The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
> > >>
> > >> Last Thursday I made a rib eye steak and wow, what a nice sear. It was
> > >> a 2" thick steak seared, finished in the hot grill. Simple seasoning,
> > >> salt, pepper, garlic.
> > >>
> > >> Tonight, I had some beef from the rib eye that I ground and made 4
> > >> burgers. Not as thick, I was able to cook them through in just a few
> > >> minutes. Best burgers we remember ever having.
> > >>
> > >> Very happy with my decision to get the Napoleon over another Weber.
> > >> Really like the natural gas too, no more tanks to haul and change.
> > >>
> > >> https://www.youtube.com/watch?v=m2iztZVAhYU
> > >
> > >YUM-MOOOOOOO! Chop! The Sizzle Zone! DONE! :-)
> > >
> > >Heck of a food processor, eh? ;-)
> > >
> > >John Kuthe, All I Have Are My Beans!
> >
> >
> > beans beans good for you heart...
> >
> > the more you eat, the more you fart....
> >
> >
> >
> > --
> >
> > ____/~~~sine qua non~~~\____
>
> beans beans the musical fruit
> the more you eat the more you toot

And you make that sound like a BAD thing?

https://www.youtube.com/watch?v=VPIP9KXdmO0

John Kuthe, GI system enthusiast!

On Tue, 12 Mar 2019 06:41:23 -0700 (PDT), John Kuthe
> wrote:

>On Tuesday, March 12, 2019 at 7:11:09 AM UTC-5, A Moose in Love wrote:
>> On Sunday, March 10, 2019 at 11:23:00 PM UTC-4, wrote:
>> > On Sun, 10 Mar 2019 19:04:41 -0700 (PDT), John Kuthe
>> > > wrote:
>> >
>> > >On Sunday, March 10, 2019 at 8:54:12 PM UTC-5, Ed Pawlowski wrote:
>> > >> One reason I chose a Napoleon grill was the infrared burner they call
>> > >> The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
>> > >>
>> > >> Last Thursday I made a rib eye steak and wow, what a nice sear. It was
>> > >> a 2" thick steak seared, finished in the hot grill. Simple seasoning,
>> > >> salt, pepper, garlic.
>> > >>
>> > >> Tonight, I had some beef from the rib eye that I ground and made 4
>> > >> burgers. Not as thick, I was able to cook them through in just a few
>> > >> minutes. Best burgers we remember ever having.
>> > >>
>> > >> Very happy with my decision to get the Napoleon over another Weber.
>> > >> Really like the natural gas too, no more tanks to haul and change.
>> > >>
>> > >> https://www.youtube.com/watch?v=m2iztZVAhYU
>> > >
>> > >YUM-MOOOOOOO! Chop! The Sizzle Zone! DONE! :-)
>> > >
>> > >Heck of a food processor, eh? ;-)
>> > >
>> > >John Kuthe, All I Have Are My Beans!
>> >
>> >
>> > beans beans good for you heart...
>> >
>> > the more you eat, the more you fart....
>> >
>> >
>> >
>> > --
>> >
>> > ____/~~~sine qua non~~~\____
>>
>> beans beans the musical fruit
>> the more you eat the more you toot
>
>And you make that sound like a BAD thing?
>
>https://www.youtube.com/watch?v=VPIP9KXdmO0
>
>John Kuthe, GI system enthusiast!


well depending on the tone, volume, and aroma a toot can be either
good or bad, all dependant on the observer of course.

--

____/~~~sine qua non~~~\____

On Sun, 10 Mar 2019 21:54:10 -0400, Ed Pawlowski > wrote:

>One reason I chose a Napoleon grill was the infrared burner they call
>The Sizzle Zone. The burner gets to 1800 degrees in less than a minute.
>
>Last Thursday I made a rib eye steak and wow, what a nice sear. It was
>a 2" thick steak seared, finished in the hot grill. Simple seasoning,
>salt, pepper, garlic.
>
>Tonight, I had some beef from the rib eye that I ground and made 4
>burgers. Not as thick, I was able to cook them through in just a few
>minutes. Best burgers we remember ever having.
>
>Very happy with my decision to get the Napoleon over another Weber.
>Really like the natural gas too, no more tanks to haul and change.
>
>https://www.youtube.com/watch?v=m2iztZVAhYU


1800 degrees?

wow you could melt copper bronze lead and silver Aluminum and I am
sure a numbrer of others at that temp. was it a typo?

--

____/~~~sine qua non~~~\____