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Pit Grilling Thread

Not "grilling", but I've been doing a lot of fish + Kal Olives + Sun dried tomatoes + (pre)steamed rice in parchment paper in the oven. I layer in a little feta cheese, fold the parchment up tight (but not too) and then roll the edges to achieve a steam-lock, and let them go for 20 minutes at preheated 385. Huge payoff, little clean-up, healthy and filling. Pretty good cold weather healthy dish.
 
PhysDeac said:
Someone stole my Weber kettle that I've had nearly seven years last week. I grilled and smoked hundreds of meals on that thing.
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did you get a new one? you are in charleston, right? I just got this bad boy today from the walmart way out in west ashley. Marked down to $154.


weber_performer_gold_charcoal_grill_300pix.jpg


There was one left.
 
Not yet, using my buddy's for the time being. That's pretty sweet. Let me know when you're tryin to get up and drink. I live minutes from that Wal-Mart.
 
This question is open to everyone, but mostly for LCD.

While we were out west, we had tri-tip steaks that were trimmed to maybe 2" by 6" and we threw them on the grill. They were amazing. Considering I can get whole tri-tip for $4 a lb, I'm thinking of buying a case and butchering them down into steaks. Since they're big on the west coast, have you ever done this or know anything about how to cut the grain? I presume its like brisket, that if you cut it incorrectly it'll become tough as hell, but correctly it'll melt like butter. At least the ones we got did.
 
tsywake said:
This question is open to everyone, but mostly for LCD.

While we were out west, we had tri-tip steaks that were trimmed to maybe 2" by 6" and we threw them on the grill. They were amazing. Considering I can get whole tri-tip for $4 a lb, I'm thinking of buying a case and butchering them down into steaks. Since they're big on the west coast, have you ever done this or know anything about how to cut the grain? I presume its like brisket, that if you cut it incorrectly it'll become tough as hell, but correctly it'll melt like butter. At least the ones we got did.
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A tri-tip has grain running two directions. You'll want to cut your steaks across that grain.

Here's a video that shows slicing a tri-tip roast, but it will give you an idea how to cut your steaks as well:
 
Question for all you grillers. I am cooking T-Bone steaks on a charcoal grill tonight (1 -1 1/2 inches thick). Usually I put each side on direct heat (uncovered) for 3 minutes and each side on indirect heat (covered) for another 3 minutes. This grill however does not have a cover. How much does that matter and how would it change time on indirect heat?
 
BWELLS21 said:
Question for all you grillers. I am cooking T-Bone steaks on a charcoal grill tonight (1 -1 1/2 inches thick). Usually I put each side on direct heat (uncovered) for 3 minutes and each side on indirect heat (covered) for another 3 minutes. This grill however does not have a cover. How much does that matter and how would it change time on indirect heat?
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Do you happen to have a meat thermometer? If not, you can pick a simple one up for a couple bucks. I rarely cook without one now. The temperature of the grill can vary each use, so I cook by feel and internal temperature moreso than specific times.
 
BWELLS21 said:
Question for all you grillers. I am cooking T-Bone steaks on a charcoal grill tonight (1 -1 1/2 inches thick). Usually I put each side on direct heat (uncovered) for 3 minutes and each side on indirect heat (covered) for another 3 minutes. This grill however does not have a cover. How much does that matter and how would it change time on indirect heat?
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Heat rises...without a lid, you'll have a lot less heat on the indirect side.
 
tsywake said:
This question is open to everyone, but mostly for LCD.

While we were out west, we had tri-tip steaks that were trimmed to maybe 2" by 6" and we threw them on the grill. They were amazing. Considering I can get whole tri-tip for $4 a lb, I'm thinking of buying a case and butchering them down into steaks. Since they're big on the west coast, have you ever done this or know anything about how to cut the grain? I presume its like brisket, that if you cut it incorrectly it'll become tough as hell, but correctly it'll melt like butter. At least the ones we got did.
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Love doing these with chimichurri.
 
tsywake said:
Weber Genesis and don't look back.

Just enjoyed our filet Friday tradition.
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So my cheapo Lowes special kicked the bucket after 5 years. It cooked very well, good heat, no dead spots, but it just didn't last. I want to go with a Weber this time. Is the Genesis really worth the extra money over the Spirit?
 
wfumike02 said:
So my cheapo Lowes special kicked the bucket after 5 years. It cooked very well, good heat, no dead spots, but it just didn't last. I want to go with a Weber this time. Is the Genesis really worth the extra money over the Spirit?
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I have had a 3 burner spirit for 6 years. It comes with relatively crappy grates, which is probably a big differentiator from the Genesis but you can buy Weber cast iron grates to upgrade cheaply. Also the spirit doesn't have a side burner but I'd never use that even if I had it.

Only issue with mine is the auto igniter corroded years ago but I can just light with a stick lighter and it's not a problem.
 
Bump. It's a holiday weekend with great weather.

What meets the heat today, Pit? I have two ribeyes ready to roll and two chicken breasts marinading in EVOO, sliced onion, smashed garlic and S/P/Paprika/Old Bay; corn to grill and we're trying to squeeze one more weekend of watermelon in before we call it a summer; all to feed six.

What say you?
 
Fresh market had bone in ribeyes for sale a couple months ago, something ridiculous like 7.99/lb, because they over-ordered. I got one that was 2.4 lbs.

2 of those would be too much for 6 people with chicken and sides.
 
06deacon said:
I have had a 3 burner spirit for 6 years. It comes with relatively crappy grates, which is probably a big differentiator from the Genesis but you can buy Weber cast iron grates to upgrade cheaply. Also the spirit doesn't have a side burner but I'd never use that even if I had it.

Only issue with mine is the auto igniter corroded years ago but I can just light with a stick lighter and it's not a problem.
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The base Genesis models no longer have a side burner but I never used it on my previous one anyway. I've been in the market and was planning to go with the Genesis 310 but came across the 410 for only $100 more at Home Depot this weekend so I got it. Webers rarely go on sale and this appeared to be unadvertised and only in one of the four available colors.
 
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