|Submited on :||Fri, 15th of Mar 2019 - 16:20:40 PM|
|Post ID :||b1c9q6|
|Post Name :||t3_b1c9q6|
|Post Type :||text|
|Subreddit Type :||public|
|Subreddit ID :||t5_2rcvg|
I think you would be better off with a basic Weber ($109) but if you prefer gas make sure it has a side burner. That will let you stir fry, saute and more when you want so.ething besides the usual grilled foods.
I completely agree with this. A basic Weber kettle grill is the way to go if cost is a concern. Add a chimney starter ($20) a grate cleaning tool ($15) and some tongs or a large spatula ($20).
Other nice to have things would be:
small pan for sauces (make sure it is oven safe)
brush for sauces.
if you like fish, I find a fish basket to be a huge help
aluminium foil (the duct tape of the grilling world)
Start off buying briquettes. They provide a much more consistent experience. You can mix it up with lump charcoal as you gain experience. Use the chimney starter. Don't use lighter fluid or <shudder> Matchlight charcoal.
I hear you. Gas grills are not hassle free. Yes, you have to deal with the ashes from a charcoal cook. Gas grills have to be cleaned. It isn't less work, it is different work. All the grease from your cooking has to be cleaned off the burners/flavorizors, heat diffusers. The grates still have to be scraped. I own/use both. If I had to pick one; it would be the charcoal grill.
Small gas grills will almost never get as hot as a small charcoal grill.
We won't even talk about the difference in flavor.
I'm not advocating and I completely agree with doing what you want. I simply wanted to offer some perspective on the matter and offer my opinion. Best of luck to you. Stick around here after you make your purchase. Lots of friendly people and good advice here.
Are you homeless?
Lol, I live in a generous studio with no exhaust fan over the stove. If you look at the oven the whole place stinks like food for days. I can't abide that.
If you don't mind doing a bit of clean up, you're probably better off picking up a used Weber Genesis off Craigslist than one of the new cheaper grills. It'll last you longer and likely cook better.
I'd also look for 3 burners as it will make cooking different things at once much easier. This may even be a situation where the 'side burner' on some models is super useful.
Other things to consider:
How many people will you be cooking for usually?
Flying solo, ocassionally two, rarely more than that.
Veggie basket and metal skewers. Good tongs, grill brush and spatula. Use aluminum foil to line the bottom of your grill. Foil is great for a bunch of other uses so make sure you have a couple rolls. You won't need a thermometer after you develop intuition for "doneness". It'll take a month or so.
I would say I'm an intermediate to advanced home chef. I know when something is done or how long it takes something to cook. I use a thermometer for everything. I have 6 different ones for different uses. You can get them really cheap. They're easy to use and eliminate guess work.
When you're driving you get the feel for how fast you're going but you still check the speedometer.
I once lived in a place with no kitchen so I feel your pain. Infrared thermometers are for checking surface temperatures not internal food temperature. You cannot shoot the top of a steak to se if it’s medium rare. You have to insert and instant read thermometer. Buy a good one (spend $25 or more) it will tell you the temperature faster and you’ll likely be able to calibrate it it it’s ever fucked.
Infrared thermometers are great for checking the temperature of you’re grill bars before I you sear something though.
Get a pizza stone, it is really easy to cook pizza on a grill as long as you can hold it around 500 or higher.
Asparagus is awesome on a grill. Salt and olive oil then grill it till soft and just starting to char. If you’re feeding kids grilled veggie do zucchini boats. Just hollow out a zucchini and fill it with cheese and veggies.
For references Meatheads book “MEATHEAD” is a great beginner guide to grilling and smoking. Really easy to understand and shows you the science behind what you’re doing. Probably a bit above what you’re doing on your small grill but you’ll understand why and what is happening.
If you’re a metal worker maybe build a smoker or bbq pit that could be fun. It will not be hard and plan can easily be found online.
I would definitely recommend you check out www.AmazingRibs.com. It has a lot of great recipes and reviews, and has definitely made me a better griller. You can absolutely cook great food on a cheap grill, it may just require a little more attention while cooking and being very consistent with cleaning. I also second the craigslist weber if you can find one. In bigger cities, ReStores get closeout lots from the big box stores, and you can sometimes nab a deal there.
In terms of extra stuff, the single most important is a probe thermo, I like the ThermoPop. its not as fast as some of their fancier ones, but it gets the job done. You can skip the infrared early on, in my opinion. Second, a seafood basket opens up a lot of doors. I like the clamshell type with the long handle that you can keep outside of the grill, as opposed to the basket with holes. I keep finding these for peanuts in my local Goodwill. These are great for anything delicate, and also bacon wrapped asparagus, etc.
You mention metal working, so keep your eye out for a decent thick chunk of Carbon Steel you can use as a griddle. Make sure its cleaned of any treatment or rust inhibitor. You can find instructions on seasoning it and keeping it clean online. You want to leave some room around the perimeter (~1 inch or so). Cast iron is also great if you can find it cheap/used, I have an old lodge griddle from Goodwill. This is great for breakfast and diner/smash burgers.
Pizza Stones are good also if that interests you. I will say be prepared to spend a few tries on your setup (grill/stone, dough, toppings, loading and unloading process) before you end up with solid pies. You will need a steady high heat, and i recommend a cheap peel from amazon to load/unload if you're going to do this often.
Once you dial in your grill and know its hot and cold spots, you can start using indirect heat for longer cooks (and also the reverse sear that amazing ribs talks about with his steakhouse burgers). This is a good time to consider some of the thermos with probes you leave in the meat, 2 are nice (for ambient and meat temp) but one can get you rolling. I made some amazing pork butts on an ancient char broil that you had to take the whole top on and off because the hinges had rotted off. I used one burner and stuck pecan chips in a foil pouch over the burner, meat on the other side. Had a wedge shaped piece of ceramic from a broke tile that I used to 'adjust' the lid opening until it stayed around 250. Rotated the meat every hour, and it turned out amazing. The tough part of this is you cook by temperature vs. time, which can be tough when you've got the family waiting for dinner and the pork butt has 40 degrees to go - not sure if this is for you solo or you got fam.
Anyhow, best of luck on your grilling journey, hope you have a lot of fun and good meals ahead of you!