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Enough of War Talk, etc., etc....on to a SERIOUS Topic!
2/18/03
| RightOnline; RightOnlinesWife
Posted on 02/18/2003 4:25:59 PM PST by RightOnline
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To: Senator Pardek
To: Quigley
"The Big Green Egg"........? Sigh........sounds great, but I must straighten you out, like my good friend tet68 (above). Got a "silver" theme goin' here....so if they make a silver version, it may be considered.........
OK, maybe if it's that good and has a silver handle or something.............
To: RightOnline
I'd go with a middle grade grill (my Sunbeam does fine), and would spend the savings on top drawer aged meat fresh, whenever you wanted it.
You can buy a lot of steaks with a top of the line Weber.
While I admit I wouldn't turn one down if it were gifted to me (and have stood there at Home Depot, longingly looking at them like I would a high quality stripper), buying the Mercedes of grills isn't necessary to turning out the perfect steak.
23
posted on
02/18/2003 4:44:33 PM PST
by
Chancellor Palpatine
(those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
To: RightOnline
I guess the right thing to do would be to not pursue this girl...but maybe she is not happy if she persists.
To: RightOnline
May I suggest grilled bratwurst that have been simmered in beer?
25
posted on
02/18/2003 4:44:57 PM PST
by
SpaceBar
To: hoosiermama
Saboteur.
26
posted on
02/18/2003 4:45:29 PM PST
by
Chancellor Palpatine
(those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
To: Chancellor Palpatine
LOL!
To: RightOnline
I have both types. Propane is fine for grilling steaks or chicken.
But just try slow-cooking some ribs over propane. You'll cremate them.
28
posted on
02/18/2003 4:46:35 PM PST
by
Dog Gone
To: RightOnline
Heck, I don't have the time to stay and chat, but I am known as Mr BBQ by many.
Fact: A real Grillman, even from the Black Lagoon, can grill something delicious over a sterno can. Seafood is of course, my specialty.
But if you go propane, I'd go with one of those stainless models. Too many to choose from and they get better every year.
Home made charcoal is really the best. And a grill made of iron. But we have to get on with life, too.
To: RightOnline
Ted Nugent named one 300 lb dead pig that he killed in Florida "Janet", after Janet Reno. "The resemblance was frightening."...
To: RightOnline
I think you should go to Home Depot and buy their solid castiron charcoal grill. It has a smoke box as well as a LARGE grilling surface. Here in San Antonio it goes for around $400 and will last a lifetime. Of course the thing weighs about 250lbs and you'll need a truck or trailer to get it home. I'm going to get one once it warms up a bit more.
31
posted on
02/18/2003 4:48:41 PM PST
by
ChuckHam
To: Dog Gone
Can't be done - I've tried, even shutting off heat to one side.
I need a smoker.
32
posted on
02/18/2003 4:49:39 PM PST
by
Chancellor Palpatine
(those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
To: All
Maybe Cooking will ease my mind. Anybody got any good cooking tips? Recipes?
To: ChuckHam
You can rent the "LOAD and GO" truck at Home Depot for a few bucks if you don't own a truck.
To: RightOnline
Don't pay any attention to all these anti-gas grill bigots. Gas is just fine and when you factor in convenience gas wins everytime. You can add a smoke chip pan and your grill will be as flavorful as charcoal.
As far as the selections you posted, I would prefer Weber Gold C. I think for the money you're going to spend on the Weber, you could probably get an Alfresco, Ducane, or Viking, (my favorite)close or just a little more extra dough.
To: ConservativeMan55
Yep, Black Tip shark should be skinned and then make sure all dark meat is trimmed from the filet. Soak it in milk for at least 2 hours before cooking then marinade it in garlic pesto marinade for at least 1 hour before cooking. Salt and pepper to taste then cook on grill till nice and white and firm.
36
posted on
02/18/2003 4:52:28 PM PST
by
ChuckHam
To: ConservativeMan55
Maybe Cooking will ease my mind.This thread is already making me salivate - I just took a steak out of the freezer for tomorrow.
Of course it won't be BBQ since we got 2 feet of snow yesterday.
To: ChuckHam
This sounds good. But where would I find black tipped chark? I was kind of thinking of something that I could make that might be fairly complicated, but not too complicated.
To: ConservativeMan55
I prefer a wet marinade to a dry rub on beef. Try a third red wine, a third olive oil, a third soy sauce, pepper and crushed fresh garlic, and let a nice tenderloin bathe in it for about 20 minutes per side.
Grill it to medium rare.
39
posted on
02/18/2003 4:54:19 PM PST
by
Chancellor Palpatine
(those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
To: ConservativeMan55
Bwahahaha!
Chark = Shark
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