<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W:
This is great information, Phil. I wish the trivet was sold here. I don't understand why it would not be. Having said that, I think I found a suitable replacement on amazon. I found a 12 x 7.5 inch roasting rack that seems to fit the bill. I also found a roughly 10 x 6 inch that sits perfectly over and standard weber drip pan and still leaves room on the other side for cooking sides. Since my wife and will more often than not split a piece of meat for dinner, this works out perfectly. I just like the inside of the drip pan with foil and should be good to go.
Speaking of steaks. I think you totally answered a question I had. I'm going to try to "chicken method" (direct, but on a rack) you described soon to help me with my steaks and chops. Every time use a sugar containing rub or a marinade, the meat chars WAY faster on the outside than on the inside. In fact, its been a problem with regular steaks as well. It's almost impossible for me to cook an inch thick steak to med rare without burning the outsides. Hopefully using the roasting rack will help but if you have any other suggestions, I would appreciate them.
I don't have a thermometer on my lid (q100). Can you give my some idea how hot the grill should run on low and high? I know this is a "your mileage may vary" issue but with the heavy cast iron grate always putting a great sear on whatever I cook whether on high or low, it's really hard to get an idea of how hot the grill is running.
Thanks again.
Justin </div></BLOCKQUOTE>
Justin I think a lot of people try to cook to hot on the Q grills.I have had my Q1OO for just a little while and I do love the Q100.I learned to cook on a similuar grill{an Oylmpian}.I cook mostly chicken,hamburgers and country style ribs {steak style}on the Q100.My method is heat it up on high and then turn it down to 3 or 4 notches from high.I get good grill marks and no flair ups.
I like to cook butts on my sjg mini smoker.
By the way it's just me and the wife on Christmas eve and the menu is CSR ...CHEESE GRITS...FRIED EGGS AND TOAST....a southern thang.
Merry Christmas !!!!