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What? Trying to compare a strip and a skirt steak is a waste of time? Trying to compare a flank steak to a rib steak is a waste of time? Should I go on? If you like chuckeye steaks fine -- they are a CHEAP cut. But it is the market that sets the price for beef ... and more expensive cuts have...

Chuckeyes? Why?

Chuckeyes? Why? I understand a possible allure for checkeyes at, what, $6 / lb. But why? My local grocer sells Choice, and often Prime, strip steaks at $16 / lb. Skimp on a few servings of a tough cut of beef, and buy a good cut. Try a good Choice or Prime cut and experience the difference...

Sorry that some are not tolerant to salt. To my 70 yr old body, salt is required. To those who are restricted ... sorry.

Been over a week since anyone posted on the Grilling board.

Where did my post go?

My response disappeared Not sure what the diff is between dolphin, dolphinfish, adn mahi/mahi. Please inform ...

Stop the PC comments Please explain the difference between dolphin, dolphinfish, and mahi-mahi.

Prime (?) ribeyes I'm a fan of grilling steaks and serving with grilled vegetables, particularly with a glass of red wine. But I must question if they ribeyes were really prime. The prime strip steaks I buy have much more marbling. Had some from Big Y in central Conn (this is a surprise for a...

Local corn shows up in Conn around the 4th of July. From then until mid-Sept it is delicious. Roasted in alum foil or in the husk is great. Never microwave or boil. Been grilling it this way since ??? 1970.

There are 3 types of heat transfer: 1. conduction think of the handle of a cast iron skillet, it gets hot because heat is transferred through the cast iron, 2. radiant think of the sun, when you're in the sun, you are warmed by heat transferred by radiation, requiring line of sight between the...

ut also What are you saying? Proofread please.

OP "But the real reason for my post is to figure out whether I need a Weber kettle as well." And my answer was NO. How is this not addressing in OP first?

Why the hostility? Was I wrong in expressing an opinion contradicting either your or the original poster? I was expressing an opinion re the kettle. Thin skin much? I like the kettle, but the convenience of the gasser is undeniable.

Well, no. I've been grilling, first with my dad, since the early sixties. Always on charcoal, probably lump then. I'm nearly 70 now, in southern New England, and own a Weber Genesis and a kettle. The gasser is just too easy to use. Haven't fired up the kettle for more than a year. Each to his own.

You don't want to pay for a few hours of testing at Boeing. Where I worked in Conn, a corp research lab was probably around $500 / hr.

I did heat transfer calculations for ears in the aerospace industry. The thing is that thermal conduction a rod depends on its conductivity and it cross-section area. The spit rod is probably stainless, of which there are many varieties, but in jet engines the most common is Hastelloy. Its...

Regarding the temp of the spit rod: 1) if your grill temp is at 250F, the spit rod will be NO HOTTER than 250F also (2nd law of thermo). In fact, for most of the cook, the spit rod temp will vary between 250 at the extremities to much less because of the heat sink of the roast. Even at the end...

Someplace on my computers I have a temp vs time plot for a 1.25" strip steak. If I don't find it, I'll do it again. Very slow to rise in temp.

Turkey stuff Scrolling down a bit I see something about turkey cutlets .. I'm talking about the whole thing. Never had fried turkey, but I'd rather not set the deck on fire.