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Lawdog

Grill Masters
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About Lawdog

  • Rank
    Advanced Member

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  • Gender
    Male
  • Location
    Montana
  1. Lawdog

    Weber Genesis EP-320

    Howdy guys. Glad to hear yours is still going strong. Mine is too. My flavorizer bars are holding up fine. I'm still using mine about three days a week. My igniter finally died. I'll have to get the parts ordered for it one of these days.
  2. Lawdog

    Weber Genesis EP-320

    Not sure where all the pics went from the first few pages of the thread.
  3. Lawdog

    Weber Genesis EP-320

    Now this is what I call grate chicken! This is my reverse sear method chicken, with a much modified rub recipe and a homemade smoked sauce*. The neat thing about these grates is that you can finish something as delicate as a chicken breast at 550 degrees or so, with a sauce on at the end for about four minutes, and you will see no burning whatsoever. Absolutely fantastic. Now that the grates have seasoned with a few cooks, they are absolutely non-stick. Chicken just flipped, slid, turned, whatever. *If you've never smoked BBQ sauce, take a high-heat glass dish and put in your sauce of choice. Smoke it over wood (I prefer hickory and apple) for about an hour while you are cooking other stuff. Stir it every fifteen minutes or so to prevent burning if your temp is high. Lights out.
  4. Lawdog

    Weber Genesis EP-320

    Alright. Happy Birthday to the Gray Lady. Just finished 4 years of solid grilling. As I mentioned, I bought some Mangrates on a bit of a whim. I bought two for $58, figuring if I didn't like them, no big deal. I have ordered three more to fill my grill. They are pretty neat. You get a well-made cast iron surface that gets very hot, holds heat like iron should, raises your food a little ways up off the flame and makes for a nice presentation. I've found it takes several minutes longer for the grill to preheat... that energy is going into the grates as heat.
  5. Lawdog

    Weber Genesis EP-320

    Soon Ronald... I added a pair of Mangrates and will report back soon with pics.
  6. Lawdog

    Weber Genesis EP-320

    Howdy all. It is now about 4 years since I bought my Weber and started this little thread. Now, we are coming up on 31,400 views here and I hope others have found it useful. As for the Weber, it of course is still going strong. I made some amazing chicken two nights ago, here in the Montana snow. Cabela's Open Season Mountain Bourbon rub liberally applied over a little dash of olive oil. Reverse sear method, about 350 degrees for 6 minutes a side, then go to high heat of 550+ for six to seven minutes a side. For the last two minutes, I brushed on a homemade sauce that I had smoked over apple wood for about half an hour.
  7. Lawdog

    Weber Genesis EP-320

    Boy the weather is finally nice enough here to get excited for summer. The Weber needs a little spring cleaning in the burners and such, but after the disaster of trying to grill last week on my brother-in-law's cheapo, it is sure nice to get back to a real machine.
  8. Lawdog

    Weber Genesis EP-320

    Howdy guys, it's been a long while. Oh yeah. About every steak I can think of. I'm still getting these little sirloins from a local butcher near my house and rubbing the heck out of them. Got into some USDA Prime ribeyes for a while, but they got to be too much money after a while.
  9. Lawdog

    Weber Genesis EP-320

    Excellent! I hope it's been helpful and I hope your friend enjoys it as much as I have mine.
  10. Lawdog

    Weber Genesis EP-320

    Time to bring this one back up to date. We're nearing 10,000 views and I hope it's continuing to be helpful for people shopping for a new grill. For those of you who've bought one recently, by all means add your thoughts into this thread to help others out. And pics too.
  11. Lawdog

    Weber Genesis EP-320

    If you have a Costco and ever feel the need for a new canister, they sell for pretty cheap there and they're good tanks. I fill mine at U-Haul too. The exchange places are not the way to go in the long haul. And, I always know the tank has been well taken care of, by me.
  12. Lawdog

    Weber Genesis EP-320

    After it warms up, I will hit the grates with my brass brush, just before the food hits. Then, when done, I give my grates a once-over once all the food comes off, again with the brass bristled brush. These two things tend to keep them clean enough. Once a month or so, I will pull the grates out and use a plastic paint scraper to push the crud down through the hole on the pan, then I pull it out and dump it, scraping it with the plastic scraper too. As for the flavorizer bars, mine have turned a strange color after a summer of cooking. I might pull them and clean them a bit this fall, but so far, they're no maint.
  13. Lawdog

    Weber Genesis EP-320

    Ronald, the shrubs and roots (aka salad) landed on another plate. My wife makes these amazing salads and my plate was too small for both.
  14. Lawdog

    Weber Genesis EP-320

    Glad the thread was helpful! We love the pics, so throw em in.
  15. Lawdog

    Weber Genesis EP-320

    Now, back to the steaks. Tonight's episode, The Lawdog Signature Steak. Glad the thread has been helpful. I've "sold" another grill here to a buddy... We had he and his wife over for steaks a while back and now he is a Weber convert. Tonight, I did up what I call my signature steak. This is my default, my trusty goto, when I must have a great steak. It's easy and always is a hit. I started with two great sirloins from a meat shop in town. Mine was just over 1# and my wife's was about .75#, both just over an inch thick. Good marbling. Always buy good meat. Basic recipe: Hit them with a little olive oil to help hold the rub. Then, a generous amount of Montreal Steak seasoning on both sides, then a generous amount of Kosher salt, on one side only. All rubbed in aggressively. I put them aside to sit for a bit. Good to give the rub a few minutes to do its thing. Meanwhile, I fired the grill and cracked open an American Ale. Oh, and I quick cut a couple thick onion slices for the grate. Everything gets staged by the Gray Lady while she heats.... Heated to 550 and opened her up and threw down the steaks. A healthy dose of fresh-ground telicherry pepper.... Close the hood... Drink some ale... 2 minutes, turn. 2 minutes, flip. Oooo! A little fire! Must have been that nice chunk of fat I left on one steak... Nice and blackened! 2 more minutes, then off with the middle and rear burner. I slid them all back to the rear to let them finish safely on indirect heat. Finally, they went back into a glass tray to rest while we finish the basmati rice. Yum. As a final touch, I softened some butter, threw in a little garlic and poured it over both steaks just before serving. Steak houses will often do this for a couple reasons. It gives that burst of flavor in the first few bites and it makes them appear more moist. Of course, if you grill them right, that isn't an issue. But, it's a good nugget to keep in mind when you have company. The aroma was amazing... this is going to be good! And that, my friends, is the Lawdog Signature Steak. Nothing to it, but it is life-changing anyway! Until next time!
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