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Don't like this grill!😉

post #1 of 10
Thread Starter 
So I have this one grill that I just can't figure out how to control the heat on it. I used it last night to do an arm roast from a cow my mother in law had butchered. The roasts have had a gamey taste to them, so this one I let meranaide for 4 hours. Then grilled it. It took twice as long to grill because of the grill not keeping the coals going.


There was a little side cut of ribs that I put some if my rub from My NY strips I cooked up last week. They turned out good. Even my woman who has to have her meat well done and dry liked it juicy and a little red in it last night
post #2 of 10
Thread Starter 
So shot of empty plate from last night and my coffee this morning!
post #3 of 10

Looks like the Coals were not completely lit and burned until ashed over. If you pat the meat dry, it will drip less on the fire. Also Mom-in-law's beef will taste gamier actually Beefier than store bought beef. It was most likely raised eating Grass and Hay all it's life as opposed to feedlot beef that get to graze on grass and hay for a few months then are heavily fed a Grain and Soy based diet for bulk. Gives the beef a milder slightly sweeter flavor...JJ

post #4 of 10

If you had the exhaust vent closed at all, the steam produced by the marinade in the meat will put the fire out...  the marinade dripping will put the fire out....

post #5 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks like the Coals were not completely lit and burned until ashed over. If you pat the meat dry, it will drip less on the fire. Also Mom-in-law's beef will taste gamier actually Beefier than store bought beef. It was most likely raised eating Grass and Hay all it's life as opposed to feedlot beef that get to graze on grass and hay for a few months then are heavily fed a Grain and Soy based diet for bulk. Gives the beef a milder slightly sweeter flavor...JJ

Thanks JJ that's nice to know!
Quote:
Originally Posted by DaveOmak View Post

If you had the exhaust vent closed at all, the steam produced by the marinade in the meat will put the fire out...  the marinade dripping will put the fire out....

I had the vents open! This grill is a cheap one the vents sit above the level of the coals. I have tried all sorts of different ways to keep good heat going in that grill. I am thinking that I just need to scrap it and use my little habbatchie!
post #6 of 10

Would you please put your location in your profile....

post #7 of 10
Thread Starter 
Done Dave! Sorry
post #8 of 10

I picked up one of these Weber Go Anywhere Charcoal Grills. This thing gets super hot on a half chimney of briquettes...JJ

 

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post #9 of 10
Quote:
Originally Posted by EatMyPork View Post

Done Dave! Sorry

  It's not a problem...  unless we need to know your altitude where stuff doesn't burn too well, or some areas are really high in humidity...   or you are from Washington DC and you are beyond help... HAHAHAHAHAHA

post #10 of 10
Thread Starter 
Lol I really think that it's the design of the vents that make this grill such a pain in my neck!


Chris
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