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5 days before Thanksgiving and nobody is really talking turkey? C'mon people. We're roasting inside, but I've cooked many turkeys on a spit on both charcoal and gas grills. How about some new thoughts? Anyway, gobble, gobble.

Not exactly a ringing endorsement of grass fed beef. I don't eat corn-finished for its alleged health benefits -- I eat it because it tastes good. Again, fat is flavor. Each to his own. My LDL is less than 40 and HDL greater than 70.

Grass Fed Just does not taste good to us: way too lean, little marbling, metallic tasting. I don't know of any notable steakhouse that serves grass fed.

Burgers As my butcher once remarked: for ground beef, Fat is the F word: flavor. He grinds 70/30 and sometimes, 65/35. I never go leaner than 70/30, and never "grass-fed."

Dry Aged Steak I can now get prime beef easier than dry aged ... Whole Foods has dry aged from time to time. Prime is much more important to me than dry aged. Serious Eats has many entries on dry aging at home. Try them first.

Not so much interested in grill reviews, more so about actually grilling food.

But why didn't you roast the corn on the grill? Wrap in aluminum foil or just roast in the husks. Takes maybe 30 - 45 minutes. Haven't cooked corn inside in years. My dad's influence.

4 points: 1. I've used them successfully for short periods of time for the same purpose you describe, at around $15, its a no cost option 2. you're going to be there for 7 days, and probably not be grilling every one of those, 3. sorry about your Mom, LMichaels, but you describe a long term use...

The grill has to be hot (400° to 500°F) and clean. My question is where is the temp measured? Grill surface, top of hood, ???? Probably being a bit geeky here, but, hey, I'm an engineer.

Lean, grass-fed? Guess you have no interest in a flavorful burger. I buy no leaner than 80% ground beef. When I grind my own it is more like 70%. After all, as my butcher once said, as to ground beef, fat is the f-word: flavor. I eat grain-finished beef probably 4 to 5 times a week. My LDL level...

C'mon guys. I'm in New England and grill out 52 weeks a year. I may draw a limit at snow or rain, but temps are not usually a factor. If it is near 0F I may think about it a bit more, but just let the grill heat up longer. I use methane so don't have to worry about emptying a cylinder.

I've done many turkeys on the spit, but whole, small (say 10 pounds) turkeys, not parts. Over both gas and charcoal. They all turn out great. Good luck.

Have you seen the USDA grade shield on the parent cut you're buying?

Prime Tri Tips I think there is a lot of fraud among meat purveyors re selling prime beef. When buying, you need to make a judgment based on marbling. In Conn, Stop & Shop sells Prime strip steaks and I believe they are in fact prime, based on the marbling. Anyway, they taste great. I can...

According to the USDA, one of the major arbiters of grade (prime, choice, or select) is the amount of marbling. Look it up. Cut of beef is not mentioned, so I don't know what you mean saying tri tips are different than steaks. Compare this image of a prime tri tip from Lobels with the one...

Don't think that is Prime If you think that that piece of meat is well-marbled, you have not seen much Prime beef. Not that it may not have been a testy piece of meat. Do a google search for prime steak and look at the images. Lots of fat streaks.

Chuck is okay for grinding up for burgers or chili or used for beef stew -- it is NOT a steak for grilling. You need a strip steak at least choice or preferably prime grade. You can get away with an inch thick, but 1.5 inches would be better. Around here, a prime 1.5 inch strip will run you...

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Wow, 2 baskets for 8 burgers? Seems like overkill to this 45 year charcoal griller. My 21 in Weber kettle gets plenty hot at grill level with 1 basket. If you want more heat, use lump -- it'll burn hotter but faster, though you'll have plenty of time for cooking 8 burgers. Afterwards, as others...

Looking to replace a 10-year old Summit grill with Genesis E-330 which apparently only comes in black if you want natural gas. Having had NG, I would never go back to LP. So our question is what is the experiences people have had with finish durability? The Summit was SS and looks great...