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Old 03-12-2014, 11:30 PM   #1
Joose
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Total newb to it all...

As I said in my introduction thread, I just recently bought my first grill.

It's nothing special. Not very big, propane.

So far, I have used it every day, as meat is a daily thing for me.

2 NY strips, some frozen burgers (yes, frozen, I'm learning and i'd rather not waste quality meat!), hot dogs, fish, chicken breast and some pork chops.

The only things that aren't turning out great are the burgers... maybe due to coming from a box haha. My family never really grilled when I was growing up, so I really am just kind of teaching myself. One thing I've noticed is that the burgers try to burn my beard off... lol. Seriously, why is it only the burgers that result in massive flames?

The steaks on the other hand were amazing.

When I get into a more permanent house, I'd like to get a man's setup. BBQ is my favorite, and I miss the smoked meat of the South. Just not as much pride in it out here, it seems.
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Old 03-13-2014, 08:46 AM   #2
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Re: Total newb to it all...

Quote:
Originally Posted by Joose View Post
One thing I've noticed is that the burgers try to burn my beard off... lol. Seriously, why is it only the burgers that result in massive flames?
High fat content maybe?
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Old 03-13-2014, 11:03 AM   #3
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Re: Total newb to it all...

I think they're 70% lean. Maybe I should have gone 80%.
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Old 03-13-2014, 11:46 AM   #4
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Re: Total newb to it all...

Indirect heat is your friend. Light only half the grill and bbq the fatty foods on the other side with the lid down. You can also add wood chips in a smoker box for flavor.
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Old 03-13-2014, 03:37 PM   #5
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Re: Total newb to it all...

Yep, fat dripping will catch on fire and with most gas grills there is no way to control the flame-ups.
While indirect heating is a very good way to cook most meats, I prefer a flame under my burgers, just not too much. I use a charcoal and am able to close it up to kill the flames. And there is the old stand by that I do not use: pouring beer over the coals (of course you cant do any of this with a gas grill). Not to mention the waste of perfectly good beer.
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Old 03-13-2014, 05:24 PM   #6
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Re: Total newb to it all...

I used the indirect heating for my burger today. Worked out MUCH better, so thanks for that Comanche.

Hopefully I won't be in this condo much longer, but in a house, where I'll get some real equipment.
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Old 08-29-2014, 01:28 PM   #7
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Smile Re: Total newb to it all...

Trick to burgers, high heat, keep em moving and don't press on them ever!!
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Old 10-03-2014, 10:55 AM   #8
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Re: Total newb to it all...

Gas grills just aren't designed for high-fat foods. Unlike a charcoal grill or smoker, closing the lid won't dose the flames, because of the way gas grills are ventilated.

Switching to low-fat meat won't solve the problem, and you lose flavor as well.

What I recommend is that you get a griddle of some sort (preferably cast iron). Let it heat real good over the burners, then cook your burgers on it. You'll get all the benefits of direct heat cooking, beautiful char marks, and avoid the flare-ups.
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