Hey, I had two things I wanted to post about.

One, I finally went to a Sticky Fingers BBQ restaurant here in
Greenville and was disappointed with the ribs. I guess I had high
expectations. I got this sampler platter with ribs with different
sauces and rubs. Not sure how to explain it. They seemed dry and
didn't have much meat on them. The ribs I make in my own smoker are
real meaty and taste good without sauce.

Second, I was wondering if anyone else has had their gas grill go up in
flames when all the grease caught fire? Ok, maybe this was a dumb
idea, but I've been cleaning the grates by turning all the burners of
my gas grill on high and closing the lid. It heats up to over 500
degrees and burns off all the stuff. Well, I did this after cooking
some burgers and then all the grease on the bottom of the grill catches
fire as well and the temperature goes up over 600 approaching 700.
Black smoke is coming off of the fire. Flames are shooting a few
inches out of the back of the grill...

So, I turned off the burners and opened the lid. Eventually the fire
went out.

I guess my concern was that it would somehow get so hot that it would
mess with the lines coming from the propane cylinder. I didn't feel
excited about reaching under the grill to close the valve on the
propane tank and it occurred to me that if the line from the tank
somehow got melted in the hot grease fire it might turn into a propane
torch...

But, it didn't. I'm thinking I'll just not clean my grates that way in
the future.

Thanks,
Bobby

> wrote in message
ups.com...
> Hey, I had two things I wanted to post about.
>
> One, I finally went to a Sticky Fingers BBQ restaurant here in
> Greenville and was disappointed with the ribs. I guess I had high
> expectations. I got this sampler platter with ribs with different
> sauces and rubs. Not sure how to explain it. They seemed dry and
> didn't have much meat on them. The ribs I make in my own smoker are
> real meaty and taste good without sauce.

Not a suprise at all. Commercial ribs usualy suck, expecailly in a chain
restaurant.

>
> Second, I was wondering if anyone else has had their gas grill go up in
> flames when all the grease caught fire? Ok, maybe this was a dumb
> idea, but I've been cleaning the grates by turning all the burners of
> my gas grill on high and closing the lid. It heats up to over 500
> degrees and burns off all the stuff. Well, I did this after cooking
> some burgers and then all the grease on the bottom of the grill catches
> fire as well and the temperature goes up over 600 approaching 700.
> Black smoke is coming off of the fire. Flames are shooting a few
> inches out of the back of the grill...
>
> So, I turned off the burners and opened the lid. Eventually the fire
> went out.

I do it all the time. Best fires are after chicken. I open the lid once
the flames start and let them burn out. Important to do it often so you
don't get as much buildup.
--
Ed
http://pages.cthome.net/edhome/

<>. Well, I did this after cooking
> some burgers and then all the grease on the bottom of the grill catches
> fire as well and the temperature goes up over 600 approaching 700.
> Black smoke is coming off of the fire. Flames are shooting a few
> inches out of the back of the grill...
>
> So, I turned off the burners and opened the lid. Eventually the fire
> went out.
>
> I guess my concern was that it would somehow get so hot that it would
> mess with the lines coming from the propane cylinder. I didn't feel
> excited about reaching under the grill to close the valve on the
> propane tank and it occurred to me that if the line from the tank
> somehow got melted in the hot grease fire it might turn into a propane
> torch...
>
> But, it didn't. I'm thinking I'll just not clean my grates that way in
> the future.
>

On our Weber the gas lines don't get hot but do watch out for the vinyl
siding----even with a 2ft space it does tend to melt! Don't ask me how I
know this!!

Buzz

"Buzz1" > wrote in message
>>
>
> On our Weber the gas lines don't get hot but do watch out for the vinyl
> siding----even with a 2ft space it does tend to melt! Don't ask me how I
> know this!!

I won't but I do know my grill is 12 feet from the house. I don't see a
good reason to have it any closer.

When a Chinese restaurant in town burned, the house across the street had
melted siding.

wrote:

> Hey, I had two things I wanted to post about.
>
> One, I finally went to a Sticky Fingers BBQ restaurant here in
> Greenville and was disappointed with the ribs. I guess I had high
> expectations. I got this sampler platter with ribs with different
> sauces and rubs. Not sure how to explain it. They seemed dry and
> didn't have much meat on them. The ribs I make in my own smoker are
> real meaty and taste good without sauce.
>
> Second, I was wondering if anyone else has had their gas grill go up in
> flames when all the grease caught fire? Ok, maybe this was a dumb
> idea, but I've been cleaning the grates by turning all the burners of
> my gas grill on high and closing the lid. It heats up to over 500
> degrees and burns off all the stuff. Well, I did this after cooking
> some burgers and then all the grease on the bottom of the grill catches
> fire as well and the temperature goes up over 600 approaching 700.
> Black smoke is coming off of the fire. Flames are shooting a few
> inches out of the back of the grill...
>
> So, I turned off the burners and opened the lid. Eventually the fire
> went out.
>
> I guess my concern was that it would somehow get so hot that it would
> mess with the lines coming from the propane cylinder. I didn't feel
> excited about reaching under the grill to close the valve on the
> propane tank and it occurred to me that if the line from the tank
> somehow got melted in the hot grease fire it might turn into a propane
> torch...
>
> But, it didn't. I'm thinking I'll just not clean my grates that way in
> the future.
>
> Thanks,
> Bobby

Don't have a Sticky Fingers here in Austin, TX, but can relate to the fire
in the gas grill. Had one about 2 years ago and had to replace just about
everything inside the stainle$$ steel box. I had turned it on to do just
what you described and after about 3 minutes my youngest daughter pointed
my attention to the flames and smoke coming out the sides of the gas
grill. I opened the lid and shut off the burners and the propane tank.
Scared the living crap out of me, since then, I leave the lid open and keep
an eye on the darn grill, once the stuff burns off, I use a stainless steel
brush on the grates. And now you know why I prefer my good old charcoal
grill/smoker.

Ray
Austin, TX
===

Ray S. & Nayda Katzaman wrote:
>
> Don't have a Sticky Fingers here in Austin, TX, but can relate to the fire
> in the gas grill. Had one about 2 years ago and had to replace just about
> everything inside the stainle$$ steel box. I had turned it on to do just
> what you described and after about 3 minutes my youngest daughter pointed
> my attention to the flames and smoke coming out the sides of the gas
> grill. I opened the lid and shut off the burners and the propane tank.
> Scared the living crap out of me, since then, I leave the lid open and keep
> an eye on the darn grill, once the stuff burns off, I use a stainless steel
> brush on the grates. And now you know why I prefer my good old charcoal
> grill/smoker.
>

That's what I liked about my Weber kettle. You really didn't have to
clean it. Just dump out the ashes. The bummer about my smoker, WSM,
is you have to clean it. I guess the gas grill is similar unless you
let everything burn off.

But, what I do like about the gas grill is how easy it is to cook
something on a lower heat for a long time. I.e. bone-in chicken. If
you remember to actually thaw the chicken first it cooks great on my
gas grill. I just run two of the burners on the lowest setting and cook
'em with the lid down. So, I guess there are plusses and minuses.

- Bobby

wrote:

> ...I finally went to a Sticky Fingers BBQ restaurant here in
> Greenville and was disappointed with the ribs. >SNIP<
> They ... didn't have much meat on them. The ribs I make in my own
smoker are
> real meaty...

Isn't that more a factor of the farmer, butcher or the pig, than the
restaurant?