cooking hamburgers, steak or chicken. I preheat the BBQ, drop the burgers on the grill... do you leave the lid open or close it again. some told me NO LEAVE IT OPEN!! and others just the opposite.

What do you do for best cooking results?

Oh yeah...gas grill

It depends.  Steak - open.  Sear the meat quick to seal in juices, then back off heat and finish at a slower pace.  Chicken - I like to close the lid for more even cooking with thick breastesses, also that helps to congeal the BBQ sauce evenly on all sides.  Burgers - open.

If you are grilling, high heat with an open top.  If you are bbqing, low/medium heat with the cover closed.

Of course you need to use coals to really be bbqing.  Gas grill?  Why not just use the stove top?

[:)]

there's also the smoke-flavor-factor.

lid closed = more smokiness...

personally, i'm a lid closed kinda guy.

True. You just gave me an idea!! what if I were to make a pan out of thick guage steel to go OVER the burner so I can fill that with coals when I want to use that for the flavor or I can take it out and use the gas burner to cook burgers real quick... Damn Ratters...THANKS!!

I watched Grillin and Chillin all of the time it was on. Bobby Flay and Jack McDavid both cooked with the lids down.

You had to bring up Bobby Flay didnt you??? F**king guy drives me nuts... I can stand him.

"Zo twoday Im gonna uze da Habenewos Chiwis in da Ize Gream and make a a Zpicy dezzert and top it off wit 4 gawwons of Tequiwa"

not that southern gillin dude...HE WAS AWESOME!

Not habaneros, but ancho chili, which tastes like spicy raisin, is what flay uses.

In my ongoing efforts at helping people, if you want to try something really damn good try this:

Whole onions
butter
olive oil
aluminum foil

Peel and cut the onions in half.  Place each onion half on a piece of double foil, put a pat of butter on top and drizzle on some olive oil. Wrap the foil around the sides of the onion and twist at the top so it looks like a giant hersey's kiss. Grill until the onion is soft and the bottom is carmelized. The best I can describe the taste as is a sweet french onion soup.

While you are enjoying this delicious dish, please remember my assistance when the baseless and hateful accusations, especially by kalidiots, are leveled at me.

[:)]

Rather than make a steel charcoal holder, get a decent inexpensive grill.  Cheaper in the long run.

Covered or using a kettle grill is for slower cooking at lower heat. Direct (usually with top open) is higher heat quicker cooking.  different methods for different cuts.

True BBQ is slow and low (lid closed)
Grillin' is fast and hot (lid open)

Since you are using gas, you must be grilling.  Do it right and get some coals.

People still cook over charcoal? Sheesh, I cut my own wood and cook over it. Nothing quite like a frozen pizza cooked over an open mesquite flame!