Discussion in 'The Bar' started by gwartney, Aug 17, 2013.
The only thing I use to clean mine in heat. It gets pretty dirty.
someone say grillz yo?
This dumbass has a grill too.
My grill is busted yo!
Time for a Big Green Egg.
I am so jealous. I have to say I've considered sabotaging my weber just to make an excuse to get an egg.
I like grilling, I just hate cleaning that shit up
I seriously never clean my grill. I can get my weber up to about 600 degrees and it burns everything off. I bet it's been at least three years since it's seen soap and water.
omg I am so excite for us
I have to learn to use the kettle I just picked up off kijiji first before I can copy you this time
I'm with you, gwartney. When it starts to get really crusty, I heat it and let it go a long time, then take wadded up paper towels with vegetable oil and long tongs, and just scrape the crud off.
Soap and water, that is ridiculous. Why remove all of that good seasoning?
It's all about temp control. Leave the top vent wide open, use the bottom vent to adjust temperature. Once it's too hot it's really hard to get it back down to temp. Much easier to catch the right temp on the way up.
I bet AG beats you all . . . grill, countertop, stove, shower, cutting board (if he doesnt just use the kitchen counter) . . . lightweights with filthy in here,
Oh, everything else I use for cooking and cook is very clean. I'm on the ragged edge of germ phobic. I can't even stand to go into his cooking threads.
I think I have to oil the bottom one, its a little hard to slide. I made steak on it so far, but I had an annoying helper so looking forward to trying it more by myself.
I'm going to try a roast tomorrow
capn crud confirmed indirect for this but wondering how long would a 2.5lb roast would take?
It depends on what roast cut. If it's real fatty, you want to cook it at a lower temp, 250 or so, to render all of that fat and it's going to take a while. Briskets can take up to 12 or more hours (They are huge though). If it's a real lean roast, 20 or so minutes per pound at 350.
I don't think I'm a "natural" cook so I depend on the meat thermometer to tell me when it's done. Let me know the cut of roast and I'll try to give you a better idea.
inside round oven roast - I took some pictures waiting for them to upload - I don't think there is much fat but you can judge
Nope, that is a very lean cut. Do you have a meat thermometer? The best way to know when it is done is by temp. 140 or 135 for med rare, 140 - 150 for medium. I'd still try to cook it at a farily low temp, 250 - 300. It will take 2 - 3 hours. You want to be careful not to dry it out. You can actually wrap it in foil and put it back on the grill after it's cooked for an hour to an hour and a half. That will speed the cooking and help it stay moist. It's not going to get real tender, you'll have to slice it pretty thin.
Take pictures of the finished product!
That looks like a good roast. My mouth is watering!