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Bluesin

statsman

Grill Mates
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About statsman

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  1. Char-Broil is sending a replacement TEC burner under warranty. Question- is there supposed to be some new bracket with it?
  2. I've done a little more research. They're called "beef short loin ribs". Here is an article about a local cook that has pics and details. http://www.entreedallas.com/2011/12/12/fare-perspective-smoked-beef-ribs/ I talked to the guys at Whole Foods (their meat department is great, and employs the most well-adjusted people in the whole store), and they said they could cut them for me if (when) I ask.
  3. Dino ribs (the beef ribs cut with extra meat behind, not between, the bones)- how do you get them? Do you have to ask a butcher to cut them special for you? Would an upscale supermarket like Whole Foods or Central Market do it?
  4. Thanks for the replies. I think I'll go ahead and see what they will do on the TEC burner (why not try?), but give the Red a try on some steaks and chops.
  5. I bought a three-burner Char-Broil TEC in the first year. I loved using it, and made it over two years before the IR burner blew up. That came a little before my baby's arrival, keeping me from getting i fixed (I did basic grilling on the remaining two burners, searing steaks and chicken on a pan before fnishing on the grill). In 2010, I was gifted a never-used 2009 Char-Broil Red 4-burner that ran of NG. I finally got around to (literally) cleaning out the cobwebs and firing it up. Here's my dilemma- which one do I keep? The Red is newer. Is it better? Also, the TEC is registered with Char-Broil, and the Red (a gift that resulted from being left on a patio after a real estate sale) is not. If I contacted Char-Broil customer service, would they give me a replacement TEC burner, or at least a break on one (they cost $140). Which grill is better, in your opinion? My grilling typically consists of steaks, chicken, kebabs and salmon, with occasional attempts at beef ribs.
  6. When I assembled mine, I also thought the grates were missing. I went back to Lowes, and they gave me grates off one of the display models. I finished assembling, and moved it out to the back deck. I had trouble rolling it, because there was a box with the grates in it under the grill. Like a good citizen, I took the extra set of grates back to Lowes.
  7. I checked my Char-Broil Tec 3-burner, and saw no issues with the screws. I was wondering if we could get a database going of models and issues, to see if there is a pattern. Would those owners of these types of grills who have had issues and have not had issues please list your grill types? How about this format? Model: 3-Burner Fuel: Propane Issues: No popped screws. TEC did not heat up sufficiently until the valve was reset, and has worked fine since.
  8. I have the 3-burner TEC, but researched it heavily before buying. It seemed from reading the long thread on this forum that a lot of the NG grill owners had problems, so I bought the propane grill despite having a NG port in my back yard. I seemed to encounter the "low heat" problem from the TEC burner, so I went ahead and "e-set" the valve by turning off the propane bottle while the grill was still burning. I haven't had any problems since. Frankly, I recommend every TEC owner do that when they first fire up. What's the harm, and it may improve your performance.
  9. Any suggestions or recommendations for a small, inexpensive, portable propane grill that I could use to grill in parking lots before football games? I'm looking for evenness of heat, and temperature control. Thanks!
  10. I'm going to try this recipe soon. It's from the Wall Street Journal last Saturday (it's funny. I talked my wife into letting me subscribe to help manage our 401k, and I usually only remember what I've read about cooking and mixing drinks). http://online.wsj.com/article/SB1184961175...ost_emailed_day
  11. EricD is right. Their main qualitative criteria for comparing them was evenness of grate temperature. That's great if you intend to keep your entire cooking surface the same temperature, but doesn't matter so much if you're cooking different things on your multi-burner grill, and intend to have the temperature hotter in some places than others. CR can be a good source for noting reliability data, but they really didn't have any- just notes about which manufacturers have the best warranties. Frankly, I got a lot better info from this site.
  12. I cooked my ribs on the right side warming rack, with the right side burners turned off, and the IR burner (on the left side) turned on low. I did it that way because I wanted to use the IR burner to smoke mesquite chips while heating.
  13. I went through a similar process recently. I started at a lower price range, but talked myself up to $560. You should be able to find a pretty good grill, especially with all of the sales going on now. What kind of things do you plan to grill? That could determine what features you want the most. For example, I really like to grill steaks, so the searing burner was important to me. As I researched it, and thought about what I would cook, I decided that having the infra-red burne as part of the main grilling surface was important to me. I ended up buying the Char-Broil Three Burner TEC, but as you can see from the 17 page thread on that grill, there are some quality and support issues. There are other brands which engender more loyalty. You mentioned "rotisserie infared for searing etc.". When I started looking, and realized I wanted an infra-red searing burner, I discovered that most grills had an infra-red rotisserie burner (mounted vertically on the back wall). Of course, it is incapable of searing a steak, although I'm sure they're great for rotisserie cooking. Consumer Reports recently reviewed grills, but they really valued evenness of cooking heat. Usually, that's a good thing (not having the grate heat change dramatically in different parts of the grill), but the reason I bought the grill I did is that I wanted to be able to cook some things at a high, dry infra-red heat, while cooking others with the propane flame at a lower heat. Do you see yourself cooking for a lot of people often? There are some great deals on big grills out there.
  14. I thought this could be a good resource. When people have asked before about Texas BBQ on this forum, they usually get referred to the great little places out in the country where the real masters practice their craft. The problem with that is if business brings you to Austin, and you decide to drive to Taylor for a bbq dinner, you will probably find the place closed when you get there. You see, those country places usually smoke the meat in the morning, and close for the day when they run out. This website is a good reference source for BBQ in the major cities, where visitors might actually find themselves.
  15. This is neat, although it is far from complete. I intend to add the ones I know of to it. http://www.communitywalk.com/texas_bbq_joints/map/145 Your typical BBQ place in Texas will have beef brisket, pork ribs, hot links (sausage), chicken, and maybe smoked turkey breast. Sauce will be on the side. Side orders will generally be beans, potato salad, cole slaw, and occasionally fried potatos or fried okra. You can usually get a pickled jalapeno pepper, too. Many places are dry.