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I do direct-only for any beef cut under 1" thick.

Yup, first thought that came to my mind was transferring a pizza. Boy can that be awkward.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I go through a tank every couple of months. Any opinions? </div></BLOCKQUOTE> Yes, you need to grill more often and buy a backup tank. Seriously, you will be bummed...

I'm a big fan of the SS grates. I've done coated cast iron before, and I know Weber's new formulation is a lot tougher than what I've used, but they still eventually fail. No getting around the iron expanding and contracting over and over, eventually cracking the coating and allowing moisture...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Trommater: Thanks for the hints. I do have a bread machine. I tried making dough a while back and did not turn out very good. Will search...

I like it for boiling water in the summertime for potatoes or pasta or whatever. I have barely enough BTU's-worth of A/C in my house that I don't need to be challenging it with a big pot of boiling water. Otherwise, no. If I could have gotten a sear burner without getting the side burner too, I...

I've used frozen dough with decent success. Pillsbury style in the roll works as well. But neither will lift into a tender crust very well. Even with a stone, they will be dense. I now do my pies directly on a raised grate to help even out the crust/topping cooking times. But you can do it with...

When it's convenient and practical, I'll oil my food. Otherwise I'll rub down the grates. Either way, I haven't had issues with sticking (and I have SS grates, which are probably more prone than any for stickage). As far as cleaning, I leave the greasy bits on the grate after each cook to...

For any southwestern application (like fajitas), this stuff is pretty darn good with almost any protein:

Most supermarkets don't cut their steaks thick enough for the grill. At least not the ones around my house. And the cuts are haggard and unevenly-sized. No bueno if you're cooking up more than one at a time. I still haven't found my butcher, but I've pretty much sworn off supermarket steaks.

Will do! I work at a recording studio that's been in Spring House for 30+ years called Morningstar, We are currently relocating to East Norriton, and will hopefully be up and running by the end of summer.

Thanks for the tip on Carl Venezia's. We have no independent butchers in my neighborhood and they're very close to the new location of the studio I work at, so I'm excited to become a frequent customer there shortly.

Picked some up at the local Acme today at $4.99/lb. Until this thread, I've never searched out this cut. Looking forward to trying them out soon.

I'm reminded of the America's Test Kitchen recipe for carnitas. http://www.americastestkitchen...v=recipe&docid=25513 The flavor profile of those ingredients works really well with pork. Basically the same direction as Jon's Mojo suggestion. I would make up some of that sauce, boil it down...

I'll throw my method into the mix 1. Use a panade (2 slices of bread and 2 TBSP of milk per 3 lb of meat) 2. Season panade with garlic and onion powder but no salt before mixing with meat 3. Mix and form gently 4. Keep to around 1/3 lb or smaller 5. Indentation in the middle 6. Salt and pepper...

What I do on my Genesis ( is fire up the left two main burners and the sear burner and put the steak on the cold side of the grill while it preheats. A meat thermometer tells me when the steak is at about 120* then I throw it on the hot side. It utilizes the preheat time and thus can actually be...

My only guess is that the 20-minute rest was maybe a bit long as that was probably the most enzymatically-active period. I use gas so I have the luxury of cranking up the heat pretty quickly, so I've never had a resting period that long.

Can you describe your test setup a bit more? How long did it take to bring the reverse sear steak up to temp before you seared it? Were you cooking the other steak during that time?

I would tend to agree. Weber's warranty doesn't transfer between owners in most cases, so I wouldn't even consider a used grill over $200.

Here is is on Hulu: http://www.hulu.com/watch/1467...re/Food-and-Beverage