Brian B Atlanta
TVWBB Gold Member
So, only 2 of us now and I know this has been discussed before but it seems its been awhile.
Tonight I did my lamb chops a bit cold outside no matter usually do them on my performer where a good sear is no problem. My wife has given me marching orders less then happy with the results on searing anything on the Q stainless rods on the Silver C which got way hotter than my 1000 which I gave to my daughter never happy with the results on that grill either by the way with stamped stainless grates.
I always rub them down with olive oil before I throw on the grill still not what she wants to achieve.
Not a discussion about sear is over rated or whatever or are they overpriced or aluminum will kill you I got to do what I got to do and looking at some of Jon's results and others that is the way I am going to go. I can't always use the performer with short cooks like this a lot of times just nice to fire up the gasser and be done in 15 minutes or whatever.
So looking for some guidance and suggestions.
1) I assume can just throw them on top of the Q grates what I am thinking is I don't need to cover the entire grill surface if I was cooking for a larger party I would just use the performer. So I am thinking of 2 panels east west covering the front and middle burner don't have to cover the entire width so if they are a bit short east west fine. Looking to do no more than 4 steaks which I believe 2 panels would do the job and we do a lot of chicken breasts so that seems to be plenty of space also. If they are difficult to clean no big deal retired since July got plenty of time.
Already discussed this with her the 70 bucks or whatever is not a problem, going to use it for a little leverage cause I want a smoke for fathers day.
Tonight I did my lamb chops a bit cold outside no matter usually do them on my performer where a good sear is no problem. My wife has given me marching orders less then happy with the results on searing anything on the Q stainless rods on the Silver C which got way hotter than my 1000 which I gave to my daughter never happy with the results on that grill either by the way with stamped stainless grates.
I always rub them down with olive oil before I throw on the grill still not what she wants to achieve.
Not a discussion about sear is over rated or whatever or are they overpriced or aluminum will kill you I got to do what I got to do and looking at some of Jon's results and others that is the way I am going to go. I can't always use the performer with short cooks like this a lot of times just nice to fire up the gasser and be done in 15 minutes or whatever.
So looking for some guidance and suggestions.
1) I assume can just throw them on top of the Q grates what I am thinking is I don't need to cover the entire grill surface if I was cooking for a larger party I would just use the performer. So I am thinking of 2 panels east west covering the front and middle burner don't have to cover the entire width so if they are a bit short east west fine. Looking to do no more than 4 steaks which I believe 2 panels would do the job and we do a lot of chicken breasts so that seems to be plenty of space also. If they are difficult to clean no big deal retired since July got plenty of time.
Already discussed this with her the 70 bucks or whatever is not a problem, going to use it for a little leverage cause I want a smoke for fathers day.