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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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anyone still make these? I think they cook better and am in the market
for a new grill......... high BTUs with lava rock is better if you ask me..... |
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Just an idea, but you might get something like the flat ceramic flame
tamer grill (Sam's Club) and add lava rock on top of the flame tamers. You could experiment and see if they add anything. IMHO, the drippings burn more on lava rock than a flame tamer-type of grate, and the smoke adds flavor as long as you can control it and not burn the meat. If you cook a lot with cooked-in sweet sauces, such as KC-style sauce on ribs, the low flame preference might be beneficial. If you sear steaks, then the lava rock might have an edge. Nonny wrote: > anyone still make these? I think they cook better and am in the market > for a new grill......... high BTUs with lava rock is better if you ask > me..... > -- ---Nonnymus--- In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the right as well. |
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![]() If you sear steaks, then > the lava rock might have an edge. > yeah i am a steak guy, love t bones and porterhouse ![]() Somehow they always taste better cooked on lava rock. i have to replace y grills grate that holds the lava rock it disengrated. |
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![]() If you sear steaks, then > the lava rock might have an edge. > yeah i am a steak guy, love t bones and porterhouse ![]() Somehow they always taste better cooked on lava rock. i have to replace y grills grate that holds the lava rock it disengrated. |
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![]() wrote: > If you sear steaks, then >> the lava rock might have an edge. >> > > yeah i am a steak guy, love t bones and porterhouse ![]() > > Somehow they always taste better cooked on lava rock. > > i have to replace y grills grate that holds the lava rock it > disengrated. > If you're a seared steak guy, then I suggest as strongly as possible that you consider the Turbo portable infrared grill sold at Barbeques Galore. http://tinyurl.com/u7wcn I cannot speak highly enough of it, even in its original configuration. While it's only the right size for two big Porterhouse steaks at a time, it does them in about 2 minutes per side, so you can cook 6-8 while the original steaks rest a bit so they retain their juice when you cut them. My first one was 20% off the $189 price, so keep an eye out for sales. I liked it so much I bought two and sacrificed one to double up the infrared emitters, also converted it to natural gas. I have mine mounted on a side table of my big 3- burner grill outside, where I can sear a steak while cooking other things at the same time. It get hotter than heck and the "V"-shaped grates channel the drippings away from the emitters enough that you get a perfect balance of char and smoke flavor. It gets so hot that you can't hold your hand 3' above the grate without singing the hair on your arm. In metal working terms, the color of the emitter after 2-4 minutes is canary yellow to almost the color of cream. There are other things I've experimented with searing, such as Tuna and Salmon. They do well, but only if you wipe them well with EVOO first to give them a little more smoking. We also buy 1/2" thick pork chops with the bone in to sear cook. About 2 minutes on a side does the trick and the flavor is incredible. For thicker chops, I first cook them a tad on the normal grill, then give them a 30 second per side searing to add in a little more flavor before serving. -- ---Nonnymus--- In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the right as well. |
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