Something primeval
- Thread starter Winky
- Start date
AlphaTroll
New Member
So, do American men (like their Canadian and Australian counterparts) also insist on throwing meat on a grill, while there are still flames going mad? Or do you actually know what you are doing?
highwayman
New Member
AlphaTroll said:
As long as it is singed around the edges and red in the middle who cares?
SouthernN'Proud
Southern Discomfort
Cut the horns and the nuts off, warm it up a little, and put it on the plate.
*except hamburger...that needs to actually be cooked a little bit...
*except hamburger...that needs to actually be cooked a little bit...
Altron
Well-Known Member
The only times that there are huge flames are when the grease is dripping onto the coals, or the kindling is burning.
BTW, this is how to light a weber -
Get some newspaper and kindling, ranging from a small twig to 1/4" thick or so. Open the vents on the bottom and take out both grilles, roll up three newspapers, and stick one in each. Then crumple up another newspaper and put it in the grill in the middle. Stack the twigs around it. Put the top grille on and put the coals on top. Roll up a newspaper and light the end with a match. Use it to light the three newspapers sticking out of the bottom. You should get a pretty nice fire going, then when the coals are grey, pick up the top grille, put the bottom grille in, and then pour the coals onto the bottom grille. Then clean off the top grille and put your food on it.
My rule of thumb - if you need to close the vents, there's too much charcoal. I start off small and if it doesn't cook, I add more. My dad, on the other hand, starts off with too much then needs to close the vent. One time it was about 10 degrees farenheit (-10 or so for you celcius people) and I was grilling a lot, so I put used like 4 lbs of charcoal. It didn't turn out well. The burgers looked fine, but the middle was only lukewarm. There's probably a thread about it somewhere if you're inclined to look. That was one hot motherfucking fire. It melted a bunch of snow that got too close.
*Like any real man, I use my grill 12 months a year and in any weather condition. Not like those pussies who only use it in the summer and only when it isn't raining.
BTW, this is how to light a weber -
Get some newspaper and kindling, ranging from a small twig to 1/4" thick or so. Open the vents on the bottom and take out both grilles, roll up three newspapers, and stick one in each. Then crumple up another newspaper and put it in the grill in the middle. Stack the twigs around it. Put the top grille on and put the coals on top. Roll up a newspaper and light the end with a match. Use it to light the three newspapers sticking out of the bottom. You should get a pretty nice fire going, then when the coals are grey, pick up the top grille, put the bottom grille in, and then pour the coals onto the bottom grille. Then clean off the top grille and put your food on it.
My rule of thumb - if you need to close the vents, there's too much charcoal. I start off small and if it doesn't cook, I add more. My dad, on the other hand, starts off with too much then needs to close the vent. One time it was about 10 degrees farenheit (-10 or so for you celcius people) and I was grilling a lot, so I put used like 4 lbs of charcoal. It didn't turn out well. The burgers looked fine, but the middle was only lukewarm. There's probably a thread about it somewhere if you're inclined to look. That was one hot motherfucking fire. It melted a bunch of snow that got too close.
*Like any real man, I use my grill 12 months a year and in any weather condition. Not like those pussies who only use it in the summer and only when it isn't raining.
highwayman
New Member
What I have to say is gas baby!!! What I do is pop the meat into a smoker for an hour or more (depending on the amount being cooked) Then it goes on the grill and cooked to the desired color....
TexasRaceLady
Active Member
Keep my grill close to the back door so I can get to it in all kinds of weather.
Like my steaks rare with the juices flowing.
Burgers need a bit more cooking, though.
Like my steaks rare with the juices flowing.
Burgers need a bit more cooking, though.
TexasRaceLady
Active Member
Prof, I mean every kind of weather we get down here. 
I've used it when there was an inch of ice on the porch. And, when the rain was coming down. It's just close enough to the house to be slightly sheltered from downpours.
I've used it when there was an inch of ice on the porch. And, when the rain was coming down. It's just close enough to the house to be slightly sheltered from downpours.
