Recent content by J. T. in Michigan

thanks, i'll pick up some canola oil.

ok, i'll try leaving them on longer and see if it helps. i'll also try oiling the food.

ok, thanks. i'm having issues with food sticking on one side of the grill. i just made some burgers- got the grill hot then oiled with olive oil, cooked over high direct heat but the burgers stuck horribly. any suggestions?

I am loving grilling on my new EP330, but I am often grilling only for me or for just 2 of us. When i am making something small like 2 burgers or a couple pieces of chicken, should i turn on all 3 burners or can i just light 2 and use that side of the grill for short direct cooking foods?

i like trying new things and the grates look like something that would be fun to try out. going to try this weekends steak right on the genesis grates again, but will probably pick up a set of grill grates in the next month or so to try out.

thanks for the replies. going to give it another try this weekend.

wow, looks great Bill! Where did you purchase those grates? (if that question is agaisnt forum rules please let me know and i will delete) also, i have a question about the salt. I have read to salt the steak while it's warming up to room temp so the salt has time to get into the meat, but i...

yes i did get a big flare up. i'm still learning just how hot this thing can get, i think you guys are right and i seared it too long on that first side. i'll chalk it up to a learning experience and try again next weekend. I appreciate all the advice, you guys are very helpful.

i preheated the grill with all 4 burners on for about 15 mins, hood temp was around 650F. charred up would be a good way of putting it, definitely had a burnt taste on the black sections. i put it on with the steaks facing 10 o'clock for 2 mins, then rotated them to 2 o'clock for a couple mins...

no pics. how hot should i have had it when i put them on?

not good. outside was burnt tasting, meat was chewy and very little flavor. I was a ribeye, i only used salt and pepper to season. inside was mid-rare to mid, which is what we like, but it just wasn't a good steak. not sure what i did.

Going to try out some steak on the new 330 today, could use a little advice. The 330 has the 3 full burners and the sear burner, so if i'm cooking 2 steaks should i turn on the left 2 burners and the sear burner to full power, but leave the far right one off and move the steaks to the right side...

ok, thanks, giving it a try now.

Thanks for the reply. How about the pan? Is the foil type ok to use? do i put anything in it to start or just put it on there empty?

My apologies if this is posted in the wrong section, i'm still learning the forum. I just picked up the weber rotisserie for my EP-330 grill and would like to try a rotisserie chicken tonight, but i could use (a lot of) advice. The EP-330 has the front-to-back burner configuration, so based on...