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Posted: 4/29/2011 6:25:10 PM EDT


Well, do ya shut the lid when you're the grill master?







Poll has been ordered.

Link Posted: 4/29/2011 6:29:21 PM EDT
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !
Link Posted: 4/29/2011 6:30:18 PM EDT
Yes, increases smoke flavor and conserves fuel.
Link Posted: 4/29/2011 6:35:22 PM EDT
Quoted:
Yes, increases smoke flavor and conserves fuel.


Exactly
Link Posted: 4/29/2011 6:37:15 PM EDT
Quoted:
Quoted:
Yes, increases smoke flavor and conserves fuel.


Exactly


Truf!
Link Posted: 4/29/2011 6:38:26 PM EDT
Quoted:
Yes, increases smoke flavor and conserves fuel.



Perfection.

Link Posted: 4/29/2011 6:40:24 PM EDT
Quoted:
Quoted:
Quoted:
Yes, increases smoke flavor and conserves fuel.


Exactly


Truf!


Good answer
Link Posted: 4/29/2011 6:40:31 PM EDT
Depends on what I'm grilling.
Sometimes yes, sometimes no.
If you are going to be a grill master you need to know how to operate your grilling equipment in conjunction with what you will be grilling!!!
Link Posted: 4/29/2011 6:43:40 PM EDT



Quoted:



Quoted:


Quoted:

Yes, increases smoke flavor and conserves fuel.




Exactly




Truf!
+ eleventy billion.



Fortunately, those who do not close the lid make it easy for those of us who do to smugly revel in our superiority.





 
Link Posted: 4/29/2011 6:55:51 PM EDT
Silliest question. Ever.
Link Posted: 4/29/2011 6:56:51 PM EDT



Quoted:


Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !


that's med well



 
Link Posted: 4/29/2011 6:58:03 PM EDT
Quoted:

Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !

that's med well
 


Yep, over done  
Link Posted: 4/29/2011 7:02:43 PM EDT
Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !


Have you been spying on me??
Link Posted: 4/29/2011 7:05:26 PM EDT
Quoted:

Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !

that's med well
 


3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.
Link Posted: 4/29/2011 7:07:20 PM EDT
yes, with my Holland grill I have to keep the lid closed or it will never heat up.
Link Posted: 4/29/2011 7:48:46 PM EDT
Quoted:
Quoted:

Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !

that's med well
 


3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.


Yup. I prefer my steaks to be at LEAST an inch thick.
Link Posted: 4/29/2011 7:56:18 PM EDT
Take the meat out of the fridge at least 30 min before you grill it.

Shut the lid.
Link Posted: 4/29/2011 8:01:18 PM EDT
Yes





I opened the thread thinking it would be about the toilet.
Link Posted: 4/30/2011 3:27:13 AM EDT
Depends on what I'm grilling.
Link Posted: 4/30/2011 3:29:25 AM EDT
It depends on what I'm grilling, but the lid is closed far more than it's open.





I liken it to a coal fired oven. Generally speaking, I don't cook with my oven door open either. And even here, depending on what I'm doing, there are exceptions.



EDIT: The lid is up for anything that's the outdoor equivalent of cooking on my stove-top, in the kitchen.

Link Posted: 4/30/2011 3:31:35 AM EDT
Almost always.
Link Posted: 4/30/2011 3:58:20 AM EDT
Quoted:
yes, with my Holland grill I have to keep the lid closed or it will never heat up.
I stayed at a vacation house that had a Holland.  Holy shit, that thing sucked to try to use for the first time. We were pissed and dinner took like 3 hours to cook.

Kharn
Link Posted: 4/30/2011 4:04:45 AM EDT



Quoted:



Quoted:




Quoted:

Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !


that's med well

 




Yep, over done  


You guys must eat cheap cardboard thin steaks.

 



I like my steak medium rare and they usually take about 12-14 mins starting at 600 degrees for the sear then letting it cool down to 400-450 as it cooks.
Link Posted: 4/30/2011 4:08:11 AM EDT



Quoted:



Quoted:




Quoted:

Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !


that's med well

 




3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.


Cold? The steaks should start at room temperature.

 
Link Posted: 4/30/2011 4:08:47 AM EDT
You must close the lid!




Link Posted: 4/30/2011 4:27:58 AM EDT



Quoted:


Depends on what I'm grilling.

Sometimes yes, sometimes no.

If you are going to be a grill master you need to know how to operate your grilling equipment in conjunction with what you will be grilling!!!






 
Link Posted: 4/30/2011 4:35:09 AM EDT
depends what's on the grill.



tenderloins...yes




thick steaks...yes




chicken or chops....only before the  sauce




hot dogs and hamburgers...no
Link Posted: 4/30/2011 4:39:36 AM EDT
I thought we were talking about toilets
Link Posted: 4/30/2011 4:43:46 AM EDT



Quoted:



Quoted:




Quoted:

Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !


that's med well

 




3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.


+1. No shit. Even cooking inside in a 500 degree oven (after searing on a raging hot cast iron skillet for 30 seconds on each side), my normal 1-1.5" steaks are 2 minutes on each side for medium-rare. It takes a bit longer on my grill, because it's hard to keep charcoal that damned hot. And if I'm cooking a real slab of a steak, it's longer still.



So...that's 1 minute on the burner (which was sitting on a high flame for like 10 minutes before the steak ever touched it), and 4 minutes total in a 500F oven. 5 minutes. Medium-rare.



The only way I'd end up with medium well, would be to use thin steaks not suitable for grilling (i.e. - something I'd use as fajita meat, or whatever).  



 
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