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New Weber Genesis Grill - What Would You Make First?


 
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EmoryG

TVWBB Fan
We just assembled a new Weber Genesis grill. The grates are shiny and polished. We still need a few small parts to connect it to the gas line, but the gas line itself is ready. As soon as it is connected, we can burn off the mold release chemicals and toxic coatings and start grilling. The baking stone and griddle won't arrive until next week, so all we have is the stock grill with the regular cooking grates to start.

Simple question, really:
-> What is the first thing that you would you make on your new grill?
 
Whole Turkey.

No, I'd go for something simple - burgers, maybe some decent steaks. Probably unneeded but maybe do a empty burn first.
 
I agree with Tom. Start with something simple like burgers or dogs to get acquainted with the grill. The grease from the burgers may season the grates some.
 
Bob H. said:
EmoryG, what did you make first?
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Sorry, but the gas connection is not done yet. The gas line and valve are there, but we still must hookup the grill. I thought I could get it done today, then tomorrow (Friday), but now it looks more like the weekend or early next week. Maybe longer if we must call in a pro. :-(

The responses here have been great and helpful too. Once we get the grill running, I'll let everyone know what we make first. It could be a few days away, maybe longer.
 
EmoryG said:
Sorry, but the gas connection is not done yet. The gas line and valve are there, but we still must hookup the grill. I thought I could get it done today, then tomorrow (Friday), but now it looks more like the weekend or early next week. Maybe longer if we must call in a pro. :-(

The responses here have been great and helpful too. Once we get the grill running, I'll let everyone know what we make first. It could be a few days away, maybe longer.
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One more contribution from a virtual friend in a now defunct forum, Jimbo and his dog Tubby. Bacon! Nothing like the aroma of bacon when you heat up your grill. Obviously you need to deal with the fat, but I would heat up the grill with a cast iron pan, rub the grates with a rolled up strip of bacon to get all greased, then cook a batch of bacon in the CI pan (hood down, of course). Do a second batch just for fun -- I don't know anyone who can't use more bacon... 😁
 
RichPB (richlife) said:
... a cast iron pan...
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BTW, that CI pan is great for all kinds of things, just get it up to temp first and oil if needed. Bacon and eggs, hash, hash brown, steak, quesadillas(!!!) and on and on. Quesadillas are especially good. I used to do them direct on the grates and that's fine, but you tend to lose some cheese into the flame tamers. The pan takes care of that, gives a more even sear and that excess cheese is fabulous fried at the edges with no loss.
 
The grill is fully assembled. The gas line has been connected and leak tested. The grill burners have been tested. The toxic coatings have been cooked off according to Weber's instructions. We are ready to go.

We will be grilling pineapple teriyaki burgers. It is hamburger patties with grilled pineapple slices and grilled onions topped with homemade teriyaki sauce on a brioche bun. Not fancy, but tasty. My partner chose it because we have the ingredients on hand. Frequently I am told what dinner will be, not asked for an opinion. You pick your battles.

Truth be told, Brenda's ribeye steaks would have been my first choice. (Extra bonus if Brenda would come over and show us how she grills them!) Frankly, I liked everyone's ideas. I could almost taste the food as I read them. Thanks.
 
If you have an onion, i would season the grates with it.

Cut it in half, put some oil on it and move it around with tongs.

Google it...
 
TLDR: Dinner was delicious.

As recommended by @DanHoo and others, I seasoned the grates using a half onion speared with the grill fork, dipped in flaxseed oil. I use flaxseed oil to season cast iron and carbon steel cookware, so it seemed appropriate here. I learned about it years ago from:
https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
... which referred me to this ...
https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Grilling the burgers, pineapples, and onions was a learning experience. In my recent reading about grills, I saw comments that you should brush oil on the food before putting it on the grill, rather than oiling the hot grill grates and not the food. I dutifully brushed everything - beef patties, onions, and pineapple. What I did not realize is how slippery that brushed oil makes the food. I had to carry the food to the grill in bowls, not plates. As I put the food from the bowls to the grill, one of the oiled pineapple slices slipped out of my hand. (And there is no way that the five second rule applies here.)

Using the grill was interesting. The grill knobs are very smooth, and they turn over a wide arc of the circle. They give you the feeling that you have much more precision and control over the burners. It seemed easier to avoid overcooking the food. As a result, these burgers came out better and more juicy than my usual. Time will tell whether it was luck or a better grilling style as encouraged by the grill design.
 
The question of oiling the food or the grates becomes a matter of your own choice -- the chefs differ in their opinions. Steven Raichlen (for one) advocates oiling the grates. Bobby Flay (for one), says oil the food, not the grates. What chef do you admire most? For me, it's Bobby Flay and I found I much prefer oiling the food -- lightly, Don't lose control. And don't forget the salt and pepper. Check out you favorite chef and try both yourself.
 
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