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Post by bluemax on Jul 7, 2017 19:33:56 GMT -5
OK, I like to eat. So I need to be able to cook what I want to eat. And I really don't like being indoors all the time I'm cooking. So I've always cooked outdoors when I could; mostly grilling. And my days of grilling at sub-forty temperatures have passed. I have a second kitchen on my deck. Nothing extravagant, but it doesn't quite freeze in the winter, and it's a good prep area for outdoor cooking on the Weber when the weather is to my liking. But sometimes you really need a stove top.I gave up on the single side-burner grills and the camp stove just doesn't cut it. Unfortunately a nice dual burner propane unit hasn't been in the budget. But my older son lives in Bucks County (where they throw away everything) and he hasn't lost his Berks County roots. He picked this up last fall curbside; it didn't suit the remodeling decor for the owner. I don't have gas appliances indoors, nor could I ever afford one of these in the first place. But this is top shelf deck cooking if I ever saw it. The stand is just in the beginning stage, but it works fine for starters. .  Attachments:
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Sandbagger
Administrator/The Boss 
Posts: 6,247 
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Post by Sandbagger on Jul 7, 2017 19:53:14 GMT -5
OK, I like to eat. So I need to be able to cook what I want to eat. And I really don't like being indoors all the time I'm cooking. So I've always cooked outdoors when I could; mostly grilling. And my days of grilling at sub-forty temperatures have passed. I have a second kitchen on my deck. Nothing extravagant, but it doesn't quite freeze in the winter, and it's a good prep area for outdoor cooking on the Weber when the weather is to my liking. But sometimes you really need a stove top.I gave up on the single side-burner grills and the camp stove just doesn't cut it. Unfortunately a nice dual burner propane unit hasn't been in the budget. But my older son lives in Bucks County (where they throw away everything) and he hasn't lost his Berks County roots. He picked this up last fall curbside; it didn't suit the remodeling decor for the owner. I don't have gas appliances indoors, nor could I ever afford one of these in the first place. But this is top shelf deck cooking if I ever saw it. The stand is just in the beginning stage, but it works fine for starters. . Nice find, but I worry about using wood so close to a hot flame. |
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Post by MonkeyMan on Jul 8, 2017 7:46:47 GMT -5
Ah, I love grilling with a cold beer in hand, and all my friends know it, so I'm usually the guy in charge of the grill at get-togethers. Matter of fact, I'll be grill master general a little later today at an 8th of July celebration. Cheers!
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Post by bluemax on Jul 8, 2017 17:08:07 GMT -5
Well, truth be told, I started drinking so I could cook more...no wait...the other way around. Sometimes the food tastes better than others. But the beer is ALWAYS good! So are Manhattans, Martinis, Juleps, Rum, Rye...well you get the drift.
And yes, the wooden wind baffles appear a bit concerning. But my first trial was with a flattened double layer of aluminum roaster pan. Second time I let the plywood warm up. Not any concern, but I wouldn't leave it unattended. I'm planning some nice 1/2" grey slate (which I happen to have in stock) as soon as figure out how to cut it to the proper shapes.
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Post by BBB on Jul 10, 2017 10:54:17 GMT -5
Been cooking on our cast aluminum Weber Genesis LP grill for over 20 years with spectacular results. The well seasoned cast iron cooking grates are part of the Weber flavor secret. The other is the three burner set up with the "flavorizor" bars over top of them and how you cook in stages. The seasoned cast iron grates work the same as cast iron pans do. Smoked flavor from past cooking remains in the pores of the iron giving you that bar-b-que flavor even without adding sauce and the iron surface becomes non-stick. Cooking wise, basically you heat up the grill with all three burners on medium-high. Get it up to @ 450-500 degrees to start so everything is nice and hot. Then set the meat on the grate. Close the lid and let it sear on that side for 4-5 minutes. Open the lid, flip the meat and center it towards the middle of the grate (over the center burner) Close the lid and turn off the center burner. Turn down the outer two burners to low. Let the meat cook for another 10 minutes of so on low. Resist the temptation to open the lid. In review, the cooking is in two stages. Stage one, sear one side of the meat with high heat so the juices will stay in and not evaporate when you flip it over. This is important to keep the food moist. Stage two, move the meat to the center of the grill where the burner has been turned off. Lowering the heat of the other two burners lets the meat cook slow. Since the meat is now in the center of the grate, the heat of the remaining two burners rises up the front and back of the inside of the grill casing and circulates back down in the center gently convectionally cooking the meat... all the while some juices are dripping down on those flavorizor bars I mentioned earlier letting off that great smoked flavor that keeps circulating around. I have noticed the quality of the newer Weber grills are not up to par with the older ones after having restored a few for resale that I have found on the side of the road. Yes I back-up for Weber LP grills in the trash as they hold their value on the used grill market once restored. I am sure that our Weber Genesis will out live me. I'm currently restoring a Weber Genesis two burner grill with cast iron grates. It will get completely cleaned including the stainless steel burner tubes. Also it will receive (5) new stainless steel flavorizor bars and a new ignitor  |
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Post by bluemax on Jul 12, 2017 18:37:32 GMT -5
I am a true believer in Weber. I got the $h!t$ of going through a gas grill every few years, so I bought a kettle. Mrs Max doesn't care for the smokey taste of wood or charcoal, so I set my eyes on a Weber gas grill. Took a while for the right unit to be on sale. No side burner, no infrared, just a three burner powder coated stand with the best grates I ever owned. I love it, and my former single burner is now 5. But alas, I cannot handle the humid 90 degree days like I used to, but from 40 to 80 I am good to go. And best of all I can boil, saute and grill side by side...with or without a roof. All within audible range of my stereo and CB. What more does anyone need?
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