If you wait for the coal to stop actively burning which is too hot they get
cold in about thirty seconds. This stuff suck. Somebody should make a grill
that contains the right amout of heat.

RickyBobby wrote:
I have a gas BBQ that has a bunch of ceramic heat bead shaped pieces over
the flames to help radiate even heat. You can add volanic rock or smoke/wood
chips on top of them if you wish. (or remove some of them of you want to
flame grill)

Are gas BBQs not popular in North America? I don't think companies like
Kingsford could survive down here so few people seem to use charcoal or heat
bead type products in Australia anymore.

--
Chad

I pound enough beer before cooking so it really does not matter. Just
try and not fall into the coals or run short of beer. Many times I
have passed out only to wake up at 0400 hrs to find well done
beef,pork,and yard bird.Mighty fine eating.Then decide as to whether I
sleep in the garden or try and crawl into the bedroom.

"RickyBobby" <nascar42 (AT) cox (DOT) net> wrote

Throw a cup of gas on it TROLL.


GO PATRIOTS


Mark

"Chad" <cbstun (AT) safemail (DOT) com> wrote

Gas grills are very common here - they probably outnumber charcoal grills by
a good number. Charcoal is making something of a resurgence here though,
but I doubt it will surpass the popularity of gas grills. You have to
understand, Dennis (RickyBobby) is not the sharpest tack in the box, and he
often posts this kind of thing just to stir things up.

--

-Mike-
mmarlowREMOVE (AT) windstream (DOT) net

On Oct 25, 9:41*pm, "Chad" <cbs... (AT) safemail (DOT) com> wrote:
yeah i have the same set up, gas with volcanic rock, sometimes add in
the wood chips if it's a special occasion and i'm makin' ribs.

Mike Marlow wrote:
LOL. yeah I know. As a furrner I don't mind a bit of the down home
discussion about cars and BBQs though. It helps give a bit more perspective
about the people than 40 years of US sitcoms has ;-)


--
Chad

"Chad" <cbstun (AT) safemail (DOT) com> wrote

Where is it that you live again? New Zooland? In the states there is
grilling which is cooking over an open flame and then there is bbq which is
more like slow cooking. I am okay with the corn and potato bit but I am
still trying to learn the entree bit. It is supposed to be easy to cook a
beef steak just by putting it on for five or six minutes then flipping in
over one time and doing five or six minutes on the other side. But when I
try to do it either the coals are too hot and the fat melts and drips into
the coals and starts a flaming blaze and incinerates the poor thing or the
coals have been left too long and are not really hot enough to cook anything
properly.

I live in "Las Vegas, Nevada" where you can hardly swing a cat without
hitting a steakhouse so I would probably be way ahead of the game just to
have a "ribeye" professionally cooked.

I figure that if I start dumping charcoals into the cooker at the beginning
of the pregame show I should be eating like a king at the time that the race
starts. But it never seems to work out that way.

There are lots of grilling/bbq tutorials on the internet so maybe I can do
better next season.

RickyBobby wrote:
Just to the left. Sydney, Australia

Yeah that's different to here. Just about anything cooked outdoors is all
called bbq. Slow cooking isn't anywhere near as popular either.

I'm useless at the BBQ myself. I think it's a natural talent that we have or
don't personally. My South African brother-in-law is the barbie master
around here. He seems to be able to take even cheap cuts and turn out tender
juicy perfection without hardly trying.

--
Chad