Another Houston guy here. I've been "grilling" 3-4x's a week for the last 10 years. I thought I knew a lot about grilling because my steak and chicken tasted better than that from a restaurant. After 5 or 6 burger bond fires and 8+ years of active duty my Weber gas grill was replaced by an MHP grill. After fighting with the settings of the MHP and trying to get the temperatures and cooking correct, I started reading more on grilling. That led me to the Meathead book and that led me to this forum.
When I first read the book it says "...sadly, neither do most modern backyard cooks, who throw meals into the sacrificial pyre and are doomed to serve carbon-coated chicken wings and hockey-puck burgers..." Whoa, you hooked me in at hello....
Using what I've learned over the last few weeks (using a thermometer, indirect cooking, lower heat, etc) my steaks have gone from good to great with a just a few minor but critical modifications. My 10 years of previous experience was basically "throwing meals in to the sacrificial pyre..." We're on the right course now!
As I sit here typing this, I've taken the day off from work and am waiting patiently for my primo oval XL to be delivered sometime today from a local dealer. Though I've read and learned so much over the last few weeks, I still have so many questions. More importantly, I'm ready to try some of this stuff I've learned and start experimenting.
I used to sit and wonder why my friends would spend all day on the weekend sitting around the pit. While the food was good the "wasted day" hardly seemed worth it. Now I'm starting to get it and I can't wait to "waste" this 3-day weekend I have sitting around the pit.
When I first read the book it says "...sadly, neither do most modern backyard cooks, who throw meals into the sacrificial pyre and are doomed to serve carbon-coated chicken wings and hockey-puck burgers..." Whoa, you hooked me in at hello....
Using what I've learned over the last few weeks (using a thermometer, indirect cooking, lower heat, etc) my steaks have gone from good to great with a just a few minor but critical modifications. My 10 years of previous experience was basically "throwing meals in to the sacrificial pyre..." We're on the right course now!
As I sit here typing this, I've taken the day off from work and am waiting patiently for my primo oval XL to be delivered sometime today from a local dealer. Though I've read and learned so much over the last few weeks, I still have so many questions. More importantly, I'm ready to try some of this stuff I've learned and start experimenting.
I used to sit and wonder why my friends would spend all day on the weekend sitting around the pit. While the food was good the "wasted day" hardly seemed worth it. Now I'm starting to get it and I can't wait to "waste" this 3-day weekend I have sitting around the pit.
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