Preheating Grills

[truthbedamned]

Been awhile since I've done burgers on charcoal grill because I'm generally the only one eating one, and I'm not firing up my charcoal grill just for one burger. I used to do burgers for my parents on Fathers Day, but I've since graduated to steaks. I did buy a small grill top for my charcoal chimney that I'll try some day. Would be perfect for one burger.

Link?

 

[Ares]

Been awhile since I've done burgers on charcoal grill because I'm generally the only one eating one, and I'm not firing up my charcoal grill just for one burger. I used to do burgers for my parents on Fathers Day, but I've since graduated to steaks. I did buy a small grill top for my charcoal chimney that I'll try some day. Would be perfect for one burger.

Suppose I could just do that myself.

Put a chimney down and lay a clean grate over it while its heating the coals up.

Once they're ashy Larry hot, drop burger on grate right over the chimney center.

Anyone done this?

 

[BBBF]

I preheat for 15 minutes to get the cast iron grill ready to sear. I am lazy about oiling most of the time.

Briquettes better than propane

Agreed, but a NG grill is sooooo convenient.

Suppose I could just do that myself.

Put a chimney down and lay a clean grate over it while its heating the coals up.

Once they're ashy Larry hot, drop burger on grate right over the chimney center.

Anyone done this?

No, but that's kind of amazing.

 

[Scoot26]

Link?

Amazon.com

 

[Ares]

Amazon.com

This looks like a winner.

 

[truthbedamned]

Amazon.com

This will be perfect for searing my tri-tip after smoking. I usually fill the opposite end(where the paper usually goes)with coals and use my cast iron skillet for the sear. This will give me the char lines.

 

[nvanprooyen]

This will be perfect for searing my tri-tip after smoking. I usually fill the opposite end(where the paper usually goes)with coals and use my cast iron skillet for the sear. This will give me the char lines.

What? You don't flood your house with smoke trying to sear on a 500 degree cast iron with a barely functioning vent hood?

 

[Scoot26]

What? You don't flood your house with smoke trying to sear on a 500 degree cast iron with a barely functioning vent hood?

I do this in the winter.

 

[HeHateMe]

I do this in the winter.

@Chief Walking Stick tell em

 

[Gustavus Adolphus]

preheat for 5, clean off the grates, olive oil for 5 and ready to go.

 

[Hawkeye OG]

Turn it on, go inside and prep food, come out and clean off. Idk how much time that is and it varies on how distracted I get inside

 

[nvanprooyen]

I like to light my charcoal chimney and then just stare at it while I pound beers. It's usually two beers to get it ready for the kettle. Then dump it and distribute for whatever I'm cooking. Usually 2 zone. Then another beer. Brush the grates, lightly apply some oil with tongs and a paper towel...and you are good to go.

I definitely appreciate the convenience of gas. It's just not for me.

Edit - Just a shout out to the Weber grill cubes. So much better than newspaper if you've never used them.

 

[truthbedamned]

What? You don't flood your house with smoke trying to sear on a 500 degree cast iron with a barely functioning vent hood?

I neither admit nor deny doing this at one time or another.

 

[nvanprooyen]

I neither admit nor deny doing this at one time or another.

I remember trying it for the first time when I was young, stupid, and didn't understand the smoke points of different oils.

Every window open and fan that I could find on.

It was a learning experience.

 

[Scoot26]

Edit - Just a shout out to the Weber grill cubes. So much better than newspaper if you've never used them.

Yes those cubes are awesome.

 

[SilenceS]

As a certified Waffle House line cook, never oil ya fucking grill grates and reach the smoke point.

Lightly oil your steak or meat since it will rise with the temp. Your meat will release when it is ready if your grill is proper temp.

Also, can't say if I'm a charcoal or gas guy. It's a mood thing for me. Also, everyone thinks anything smoked is great. Na, fam. Properly smoked is great. Not knowing what you doing is trash.

With meat prices now a days, be on your A game!

 

[Chief Walking Stick]

As a certified Waffle House line cook, never oil ya fucking grill grates and reach the smoke point.

Lightly oil your steak or meat since it will rise with the temp. Your meat will release when it is ready if your grill is proper temp.

Also, can't say if I'm a charcoal or gas guy. It's a mood thing for me. Also, everyone thinks anything smoked is great. Na, fam. Properly smoked is great. Not knowing what you doing is trash.

With meat prices now a days, be on your A game!

This is pure evil!

 

[FozzyBear]

hot as fried chix ass.

also depends on size of grill. one zone as hot as the sun, and step down to others, with one being kind of warm. easier done in a commercial kitchen with big ass grills. at home get it as hot as lava even if lowering temps after.. the grills on home setups normally dont hold heat well after adding cold or even room temp product to it... they usually thinner than them thick commercial big black ones.

also get the meat ur about to grill @ room temp before throwing it on the barbie M8.. or if chicago winter room temp, just get it warmer.

edit: to edit

 

[MDB111™]

Imagine cooking food yourselve. That's what the chef is for.

 

[Discus fish salesman]

Does everyone read every post then see fozzy and skip to the next instead of trying to interpret his try hard nonsensical gibberish?