So what is the consensus? No problem spending $350 USD or more but would like a good grill and prefer one I can smoke things in. I am not bidding charcoal a farewell but considering the addition of natural gas.

As Hank Hill used to say, "Taste the meat not the heat." Get a Weber -- any model will do -- and enjoy the convenience and heat control without guilt.

 

As Hank Hill used to say, "Taste the meat not the heat." Get a Weber -- any model will do -- and enjoy the convenience and heat control without guilt.

That's what I have a Webber. I use them about 5 years and just get another. I'll always have charcoal but am considering adding gas.

Ron

 

That's what I have a Webber. I use them about 5 years and just get another. I'll always have charcoal but am considering adding gas.

Ron

I have radiant which has a metal divider between the gas and meat, If I want to use coal or wood I can clean it out and heat with gas. Is there another combo I’m not aware of or will you have 2 grills?

kv

 

I have radiant which has a metal divider between the gas and meat, If I want to use coal or wood I can clean it out and heat with gas. Is there another combo I’m not aware of or will you have 2 grills?

kv

I would just have two grills, the Webber and whatever I get. Been also putting thought into a smoker. Retired I get out on my bike as I can and trips to the rifle range. Those are pretty much spring, summer and fall things to do. Winters get boring but my grill season runs from 01 January through 31 December. Matter of fact today is marinated chicken breast, bone in.

Ron

 

That's what I have a Webber. I use them about 5 years and just get another. I'll always have charcoal but am considering adding gas.

Ron

And for even more convenience, I hooked mine to natural gas, no tanks any more!
Max.

 

And for even more convenience, I hooked mine to natural gas, no tanks any more!
Max.

And while you're at it, you might as well also hook a hot line for Domino's pizza on your grill ... you, charcoal-traitor!

 

And for even more convenience, I hooked mine to natural gas, no tanks any more!
Max.

That's also in the master scheme. I have a natural gas line out there already which feeds my generator.

Ron

 

Just installed a gas line yesterday, then setup my new gas stove heh heh heh, did boiled eggs first tonight in door grilling.



kv

 

Never could get hard boiled eggs good. Mine are like the ones in the TV commercial that won't peel. About a dozen eggs later I have enough usable for a small egg salad sandwich.

Enjoy the new range.

Ron

 

Never could get hard boiled eggs good.
Ron

I have found that placing in a saucepan of cold water, and start off with heat on high until water short of boiling, reduce heat and watch for the air bubbles from inside escape, (this avoids cracked eggs)
After about 2 or three minutes raise to high and boil for the rest of the time, from the first almost boil to finish = ten minutes.
Immediately place in cold water, add ice cubes.
Max.

 

I have found that placing in a saucepan of cold water, and start off with heat on high until water short of boiling, reduce heat and watch for the air bubbles from inside escape, (this avoids cracked eggs)
After about 2 or three minutes raise to high and boil for the rest of the time, from the first almost boil to finish = ten minutes.
Immediately place in cold water, add ice cubes.
Max.

Thanks, I will try that. My wife's always come out perfect and mine are a train wreck. At least I am consistent.

Ron

 

I was asked to bring a fruit platter!
Max.

 

Very creative.

Ron

 

And while you're at it, you might as well also hook a hot line for Domino's pizza on your grill ... you, charcoal-traitor!

Fire God not happy.

Max.

 

Here's a typical regional breakfast, prepared in the most succulent manner possible. It's called "machacado con huevo", which translates as beef jerky and eggs. Although jerky as done down here is very different from what's normally prepared in the US. It's much drier but becomes soft and tender after absorbing moisture. And it's a lot more flavorful too.

The video is in spanish, but the images speak for themselves:

 

I would like that recipe!
How is the beef traditionally obtained? from what cut?
Any info?
Max.

 

P.S. I did find a recipe on line, oddly enough it is by a Sra Martinez! .
Max.

 

P.S. I did find a recipe on line, oddly enough it is by a Sra Martinez! .
Max.

There are many recipes out there, and in fact, also many commercial brands of "carne seca". Some have more flavor but have a tougher texture, while some are more tender but lack intensity... it's sort of a give-take kind of thing.

 

P.S. I did find a recipe on line, oddly enough it is by a Sra Martinez! .
Max.

Until one day you discover the so many González out there...

 

And for even more convenience, I hooked mine to natural gas, no tanks any more!
Max.

Got the coldest beer in town.