Marty,

It is such an absolute pleasure to get the high heat for searing
steaks, especially when you like them medium rare. Now even Top Round
tastes great. However, I do know how to cook slow. For memorial day
I made babybacks that I got at BJs. I put a nice rub on them and
cooked them for 8 hours at 225 in the oven (which could have been 6-7
hours) and then stuck them on the top rack with Dave's BBQ sauce,
while the chicken was cooking. The chicken was a little too well done
and dry but still tasty with the same rub and the same Dave's sauce
but the ribs were phenominal and made great chicken salad.

Alan



On Mon, 30 Jun 2008 12:39:51 -0500, "Nunya Bidnits"
> wrote:

>Alan wrote:
>> I just got a Weber Summit 670 and the grill bars or prongs or whatever
>> you call them are pretty far apart and I realize that I will need a
>> pan or two for vegetable like small mushrooms, onions,
>> scallions...etc. I wonder what kind of pan is best for the grill,
>> Stainless Steel, Cooper or something else. Also the grill gets so hot
>> (I got the LP model) it's a lot easier to take the pan off and turn
>> stuff over or flip them over in the pan than using the tongs.
>>
>> So, what do you guys suggest?
>
>
>NO copper!
>
>Stainless is always your best bet. Pans with nonstick coatings will likely
>be damaged, as will copper.
>
>Look for cooking pans made for grilling. I have a sautee pan with a bunch of
>holes drilled all over it, perfect for stuff that is too small for the
>grill, not just veggies, but also shrimp, and works well for fish too. I use
>spray oil for better release on grill pans and grills. Porcelain coated
>stuff works well but its harder to find. You can also get baskets and two
>sided grids which close over the food for easier handling.
>
>And don't be afraid to turn down the heat.
>
>MartyB in KC