(Part 3) Top products from r/grilling

I have mixed feelings about the Costco tri-tips. For one, they are blade tenderized, which I generally avoid. There is increased risk of food contamination with blade tenderization, however I consider it an acceptable risk (similarly, I am willing to cook burgers medium to medium rare). Your mileage may vary, and I would not recommend it if cooking for young children, the elderly, or immunocompromised.

I also had to trim a decent amount of silverskin from one of them.

That said, these did reinforce Costco's reputation for selling Choice beef that approaches Prime quality. These were well-marbled, silky tender, and tasted great.

Next time for the Santa Maria seasoning I will ditch the onion flakes and parsley, as I don't think they did anything of note. Instead I will incorporate a small amount of onion powder, switch to granulated garlic, and finish with fresh chopped parsley after I slice up the meat. I also ordered up some Siberian Porcini Mushroom Powder which I will add for an even deeper umami profile.

The Cindy Lou's Black Label Dry Rub was actually recommended to me for pork chops by John Fuelling at Corner Butcher Shop in La Verne, CA. Not only is it a great butcher shop and grilling depot, but they have a BBQ joint that cooks up good stuff and an exceptionally well-stocked beer fridge. If you're ever in the area, stop by and have some brisket and an IPA.

I tried the Black Label on the tri-tip on a hunch, and it is phenomenal. The only thing I will change next time is to use more rub. I was worried about over salting, but the salt content is low enough that I left a lot of headroom on the table.

Mo's Smoking Pouches are the best thing to happen to gas grills in a long time. The level of versatility you gain with these things will elevate your grill game massively. I am still working on fine tuning the smoke output - They tend to put out a thicker, whiter smoke rather than that thin blue stuff "real" smokers put out when you get them dialed in. Oddly, the flavor is more in line with the real deal than the acrid, bitter notes I expect from whiter smoke. I am not sure why this is, it may be a function of the lean fuel/air mix you get in the bags. More experiments are needed. Long burning, thin blue smoke IS possible with these, I have achieved it a few times. Once I get all the variables figured out you can expect a follow up post with a guide. At this point it's my white whale.

I source all my smoking woods from J.C.'s Smoking Wood Products. He has an excellent selection and the wood is always high quality, consistently sized, and properly dried. I have also had some above and beyond customer service from Jay. He is a good dude and backs his products up. I especially recommend trying out the Wild Black Cherry wood. If you've never messed around with cherrywood the flavor from this stuff is mind blowing.

I think that about sums it up. My hope is that there's enough info here to get folks cooking with woodsmoke on their gasser with nothing more than this guide. Please let me know if you have any questions or comments, and happy grilling!

I agree with all the comments here. New to grilling, and just got the Weber 18.5" Kettle Silver. It was about half the cost of the Weber Kettle Gold, around $80. Since I don't have a family, a larger grill wasn't needed for me, so it's a good size. After asking around, most people said that they could take or leave the extra accessories that come with the Gold (mixed reviews on the ash catcher; feedback that the thermometer wasn't accurate, etc.). I was able to get the grill, a nice cover, grill tools, charcoal, a cleaner, and starter for under $150.

I did hear lots of recommendations for the chimney starter, but instead went with an electric starter similar to this. Leave it in the coals for about 5 minutes, and they will start right up.

Other tips I've learned along the way:

• Don't use charcoal that has lighter fluid mixed in. Your food will taste like it (and wow those things catch fire fast)!
  
• Brine (almost) all your meats. Or do a marinade. This will prevent your meat from drying out. After grilling, let the meat rest and cover with foil for about 5 minutes to lock in flavor.
  
• Don't poke your meat with a grill fork. And don't smoosh your meats down with a spatula. Again, it will loose flavor. I didn't even purchase a fork, I only have a spatula and tongs, which work fine.
  
• Get a plastic bristled brush cleaner. Sometimes the metal bristle cleaners can fall off and get into the food. The plastic ones may as well, but they're easier to see and safer if you happen to accidentally eat one.
  
• Once you put the meat on the grill, leave it alone. Don't move/flip it until it easily comes off the grill. This will prevent sticking and get those nice grill marks.
  
• If you get a charcoal and have a fire flare-up, put the lid on. This will almost always put the flames out quickly/immediately.
  
• Google stuff. You learn a lot that way.
  
  Happy grilling!!

Great steak, love the knife! My best guess is a Yoshihiro from the hand pounding and damascus steel. Would love more details.

Edit: Snooped through your comments found out it is the "Yoshihiro 16 layer Damascus Gyuto chef knife". For those interested.

Honestly I think your expectations are as bit off to get all that in one. If you want a grill that can do very high heat for searing and low and slow your best bet is a Big Green egg, or in your price range of 500, https://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJS

If you want the ease of propane also, then just buy a separate grill that is compact such as https://www.amazon.com/Char-Broil-Performance-2-Burner-Cabinet-Stainless/dp/B01HID4Y7Q

You can actually get both for almost your price point. Will they both last a super long time? Probably not, especially the gas grill.

Your best bet is spend a bit more and get a big green egg and you'll have it for a very long time. Price over time is much better.

I assume an electric grill should be OK to use in your kitchen, although it would be a little awkward /smokey. There is an electric version of the Weber Q, and then a bunch of smaller hibachi-style grills like this Zojirushi or even a George Foreman.

FYI if this is mainly about steak you can do a pretty good job in a cast iron skillet on the stove. (Although I definitely appreciate the allure of grilled meat.)

Looks like you’ll need something like this:
https://www.amazon.com/dp/B07FXDR4QH/ref=cm_sw_r_cp_api_xCtUBb7GNDS6Z


I’d suggest getting a couple pipe wrenches so you can safely remove that quick connect and attach a size converter that’ll fit your grill.

These are the best poultry shears on the market IMO.

They work great with turkey.

https://www.amazon.com/Born-Grill-Celebration-Cheryl-Jamison/dp/1558322914#
This is a great grilling cookbook
Lots of info on how to grill and awesome recipes

While the Smokey Joe is awesome and is my main brat and burger grill, the Weber Go-Anywhere is much better for traveling. If I didn't already have the Joe, I would get one.

My parents have had theirs for about 30 years and still use it as their main grill. Growing up, it was used at least once a week because it was quicker and easier than firing up the Weber kettle.

check out "Seven Fires" by Francis Mallmann, fantastic cookbook dedicated to Argentinian grilling.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1407540269&sr=8-1&keywords=seven+fires

This one: https://www.amazon.com/gp/product/B005OMV3FK/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
Broke within less than a year, temperature readings would fluctuate when trying to calibrate it

https://www.amazon.com/Habor-Thermometer-Digital-Cooking-Anti-Corrosion/dp/B0198473E4/ref=sr_1_5?ie=UTF8&qid=1496884372&sr=8-5
Worked okay but felt pretty flimsy.

https://www.amazon.com/Taylor-Precision-Products-Commercial-Thermometer/dp/B00009WE45/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1496884455&sr=1-6
Slow to read, I still use this one from time to time in the kitchen, but when it comes to grilling and I need fast and accurate I go for my thermapen

Good morning, so dont get the weber q if you are trying to cook beef products between Pittsburgh rare to medium. weber q hits like 450 brand new with lid down.

http://www.amazon.com/Solaire-Everywhere-Portable-Infrared-Grill/dp/B003UNTIG6/ref=sr_1_sc_1?s=lawn-garden&ie=UTF8&qid=1462712846&sr=1-1-spell&keywords=solair+everwhere

notice there is no room to close the grills lid and stimulate convection cooking like the weber products. so you wont be bakin your ny strip. grill each side and remove from heat. grilling a ny strip to med rare, warm center, 6 to 8 minutes total grilling time. body has same grade of stainless as lynx, alfresco, fire magic. body will not breakdown just chillin on the environment. when ceramic ir burner inevitably breaks, order a new burner and pop it in the unit.

once you get used to real infrared, not fake charbroil ir mismarketed, as reak ir. its fake. sst burner offset from grill cavity with concave pan above it. sst gets really hot it turns red. thats not ir, just really hot metal.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1381986335&sr=8-1&keywords=seven+fires

It's a fun read.

Since you already have a kamado (probably the best most versatile type of grill around) and you just want a gas grill for a quick sear I would suggest you look at a Solarire Everywhere Infrared burner grill - http://www.amazon.com/Solaire-Everywhere-Portable-Infrared-Grill/dp/B003UNTIG6/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1427224586&sr=1-1&keywords=solaire+everywhere


It will run off a 1 pound gas bottle or a big propane tank (with an adapter hose). It can literally be as hot as the sun in just a few minutes. Very portable. Only downside is that it is a bit over yoour budget - it’s closer to $300.

Personally, I don’t really think most gas grills are really any quicker to get up to heat than many charcoal grills.

I use something like this. https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ/ref=sr_1_6?keywords=cast+iron+griddle&qid=1572373791&s=home-garden&sr=1-6

I place it over the direct heat in my pellet grill for all my searing...usually in the 400° - 500° range.

My buddy has this fan for his garage, it may help you: https://www.amazon.com/dp/B07PF193NF/ref=cm_sw_r_cp_api_i_PQ9lDbMMHW5JB

https://www.amazon.com/dp/B000RYFQ44/ref=cm_sw_r_sms_apa_i_UKvYDbG8X32GF

This stuff, the greatest condiment ever. Specifically this brand too, and you'll often see it in the grocery store wrapped in tan paper, but it's the same thing.

This is the grill I have

Really cool when we used the laser/infrared thermometer it got up to about 675F evenly throughout the cooking surface

So if I'm understanding correctly I need to remove the quick connect that's currently attached and install a 3/8 in x 1-1/2 in black iron pipe nipple which will attach to the quick connect that came with the hose? Something like what the other guy posted https://www.amazon.com/dp/B07FXDR4QH/ref=cm_sw_r_cp_api_xCtUBb7GNDS6Z

https://www.amazon.com/Shan-Chicken-Tikka-Masala-Powder/dp/B000MSS6C4
This will do the trick along with some fresh squeezed lemon and let it sit for a few hours.

No, of course not. But you can get a metal mesh pouch to smoke wood chips in. It provides a pretty decent smoke flavor.

MOS BBQ Smoke Screen, 1 EA https://www.amazon.com/dp/B008UFE364/ref=cm_sw_r_cp_apa_i_WysmDbD17Y6RH

Chimney starter

Electric starter

Why don't you look into getting a Slow and Sear for your Weber?

Slow n Sear!

Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_i_lx6YDbFPZ97D5

I'm a charcoal guy, but I think you just need this. I believe this would connect to the Weber's hose and adapt to a one pound tank. I've got to think that you get 15 sessions out of a 15 pounder, so a one pound should be close to a single grill session.

https://www.amazon.com/dp/B00KYDJ694/ref=cm_sw_r_cp_api_9CfDybWACMS39

Then you can get this to fill said one pound tank with your 15 pound tank.

https://www.amazon.com/dp/B000AMC5WO/ref=cm_sw_r_cp_api_gGfDybRM6WNMX

How is the Akorn? Tempted to get one during a Memorial Day sale.

What size is yours? I'm thinking of this one:

Char-Griller 16620 Akorn Kamado Kooker Charcoal Barbecue Grill and Smoker, Black https://www.amazon.com/dp/B00GJEPTJS/ref=cm_sw_r_cp_apa_i_9aocBbDRRYHKJ

https://www.amazon.com/Yoshihiro-Hammered-Damascus-Japanese-Mahogany/dp/B00D6DVTM6

Are you just looking for one of these: https://www.amazon.com/Disposable-Throwaway-Cylinder-Converter-Universal/dp/B00KYDJ694

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Do you ever have trouble with the tank getting too cold?