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improv

Grill Masters
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About improv

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    Advanced Member

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  • Gender
    Male
  • Location
    Philly
  • Interests
    Fatherhood, Music, Recording, Production, Photography, iPhone, Beer, Camping, Friends, Cooking, & Grilling!
  1. I salt and pepper my steaks liberally no more than an hour before hitting the grill. Occasionally a montreal steak rub. But as you've seen any longer will go into curing land. 3 minutes a side would be about right for a 1"- to 1.25"-thick steak on my EP-330 (I forget at the moment which you're using). Anything thinner and you have to keep a closer eye on it to keep it from going over medium rare. If they are room temp at 3/4", 2 minutes a side is a better starting point. You can always chuck it back on the grill for a few seconds if it's under, but there is no return from going over. When I went Weber it took me a LONG time to adjust my cooking times to the quicker side. These grills are just hot summabitches! For thin steaks, I like to add a touch of corn starch when seasoning an hour prior and stash in the freezer for 15 minutes to really dry out the surface and bring the core temp down. That allows you to get a really nice sear quickly before the middle goes over. The problem with ribeyes is that they like longer cook times to render all that delicious intramuscular fat. That's how you get it tender. Hard to do when they're under an inch thick. Hood's suggestion for chuck eyes is a great one. Much better bang for your buck.
  2. Haha, not sure I needed all of that, but thanks. I'd never heard of this unit until a cooking buddy on another forum recommended it to me. You can't beat the price considering how effective it is. One word of advice: be careful to stop pulling the knife before you reach the tip or else you run the risk of removing the tip altogether. It happens quickly. Yard tools also take on a whole new level of efficiency after a couple passes through this beast. I've been doing all my family and friends' knives, too. It's addicting.
  3. "Having seen ads for the unit on TV" What am I, chopped liver? http://www.bbqsource-forums.com/invboard/index.php?showtopic=9784&view=&hl=&fromsearch=1
  4. improv

    Mod for Older Genesis Grills

    I've definitely had fires in my 330, but they've always been on the deflector shields (wait... isn't that Star Trek?....) and never in the drip tray itself. I think you're on to something here, Hood.
  5. improv

    Dino Ribs - How To Get?

    I'm sure almost any place with a full-time butcher that sells beef ribs could do them for you. Call ahead first to check and in case they need a heads-up. And tell us how they turn out! They're on my short list of to-do items.
  6. improv

    Presenting my New EP-330

    I believe it is known in the industry as a "hasselback" potato because that's the name of the hotel where the style was invented. I use chopsticks when cutting mine to avoid cutting through the whole way, and I nuke them for 5 minutes or so before grilling or roasting. Rinsing after cutting is key, though, or else it will just glue itself back together again when cooking.
  7. improv

    Presenting my New EP-330

    I used my side burner yesterday to boil my cornell chicken marinade to use as a mop. Very convenient, and the reduction from the high heat was a plus rather than a detriment. Made it easier to mop. The results:
  8. improv

    Presenting my New EP-330

    Hot damn, that shot of the red on green is just gorgeous! So beautiful! I would really use it a bit more before you go gasketing it up. I know you do a lot more smoking than I do, but I've learned recently that making the smoke stay in the hood longer than is natural is not always a desirable thing. It's gotta keep flowing or you'll end up with sooty creosote. I'm sure you're probably aware of that issue, though. ... so really... smoked stromboli? I like smoke flavor but that seems an odd thing to use wood on.
  9. improv

    Presenting my New EP-330

    Rich, is this a 2011 or 2012? If it was marked 2011, I'm calling to see if I can get that sear heat deflector. Also, regarding sauces on the side burner... that thing doesn't really do a slow simmer too well in my experience. Think more "fast water boiler"
  10. improv

    Presenting my New EP-330

    Great write-up, Rich! Lots of great insight from an "old" 310 owner. A couple observations: My 2011 330 doesn't have that sear burner heat shield. That looks like it's new for 2012. I have noticed the top of the front panel does get a bit toasty with prolonged high burns. I'd be interested to see if that's what they're trying to solve there. Also, you asked where to put wood, and I put mine in a foil pack right between the left and sear burners. The lower BTU of the sear burner allows for some nice temperature control when used in conjunction with the left main burner... which leads me to my next point: The sear burner is 10,000 BTU versus 13,000 (I think?) for the main burners. It doesn't have a full-range control. Just high and low markings on a small dial, though there are somewhat useable in-betweens.
  11. improv

    Winter Griller's?

    I'll grill in any weather. This winter has been a walk in the park, though. I love the feeling of smoky hot air whooshing against your face as you crack the lid of a cook on a cold winter's day. I just cleaned her up inside and out this glorious afternoon. Here's the view right now from my kitchen door onto the back deck. As you can see, I don't have far to shovel to get to my grill.
  12. improv

    Best Weber Spirit 320?

    That's kind of a shame. I guess the SS they use on the doors is of a cheaper grade than what they use for the flavorizers. Glam before functionality.
  13. improv

    Best Weber Spirit 320?

    I still see SP's online and at True Value. I'm a fan of SS innards, not so much exterior (just aesthetic preference). But if $100 difference got me the SS innards and the exterior had to be SS, I would opt for that route. Don't get me wrong, the porcelain-coated grates are awesome and will work great for many years. I'm just a fan of easy maintenance and longevity.
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