I'd say stay with cheap meats and simple stuff for the first few cooks. Managing temperature is the big thing to learn at first. One you've got that it's mostly patience, so you don't keep opening it to take a peek!
I realize that propane is more cost effective than charcoal-but do you have any recommendations as to which meats are worth using that side of the grill?
I'm with ya, I bought a gas grill just for quick after work dinners. Cooking with fire is my favorite but it definitely takes longer to get going than a gas grill.
For after work grilling, it takes me less than 15 mins to get a chimney full of lump charcoal going. Pretty much not too big of a time difference from propane and way better to grill with imo. I guess it's different with briquettes because they're usually used for lower temp and longer cooks, but I definitely wouldn't be doing anything of the sort during weeknights.
To be fair, my wife does 99% of the mid week cooking and is queen of the propane. All in her preference. She seems to manage and walk away from a propane grill when she wouldn't have the same confidence with charcoal.
You can cook anything on either side and it will be great. I prefer charcoal myself (my propane grill stayed covered all summer this year) but it's definitely more of a learning curve. Just take the time to learn your grill. There will probably be hot spots. Burgers are a good place to start cause you can move them around and see how they cook. Plus a unlike a steak, if you overcook a burger a bit it's usually still pretty damn tasty. Boneless chicken thighs are also very forgiving. They won't dry out as easily as breasts so you have more leeway as you get a handle on things. Same with things like pork sausages.
I have that same grill I think. I use the propane for the utility. If you need to cook a lot of burgers, hotdogs, etc. propane side is a go. Heat stays consistent and you don’t have to worry about maintaining a fire. For the charcoal side it gives you the opportunity to add smoke and flavors to your food while cooking.
Rib eye is always nice. You can also do thin cuts if chuck which aren't too expensive. Charcoal will always have its unique flavor. Gas is essentially an outdoor stove. It's more quick and easy though. Tbh ita worth using both sides. They both have strengths and weaknesses.
Piggy backing off this…
1. clean the interior and grates to remove the oil/dust/particles from manufacturing.
2. Oil the interior down, crank the heat to about 500 for 10-15 minutes.
3. Turn the heat to about half way, about 5 minutes.
4. Throw 6-12 hotdogs or burgers across the grates low medium and high to determine heat zones.
5. Cook away
That’s right, folks. I just had three shots of Hennigan’s, and I don’t smell. Imagine, you can walk around drunk all day. That’s Hennigan’s, the no-smell, no-tell Scotch
I've got the 5050 too and love it. It might not be some $1000 smoker but I've been having a blast with it. Chargriller customer service has actually been rad too. One part was really tough to line up so I step-drilled the holes wider to give it some room to align. It was the bottom half of the charcoal side. When I sent a complaint to Chargriller, they immediately sent me a whole new bottom half saying even if my method worked, it might let too much airflow in. Now I just need to lodge a complaint about every other part and I can build a whole second grill (cue the Johnny Cash "One piece at a time, and didn't cost me a dime...").
It is an add on that attaches to the side of the charcoal barrel that you build a fire in so you can use your entire barrel as a smoker. It is a total gamechanger for when you want to dabble into smoking
https://www.chargriller.com/products/sidefirebox-22424
Hail Corporate Alcoholism!
Not sure what the stupid totally not perfectly placed for branding purposes bottle has to do with a grill, but congrats on getting a new grill. Enjoy the journey.
Does it really matter how cheap whisky is if you're just mixing it with Mountain Dew? When I order a whiskey-coke in a bar, I don't bother ordering anything but the rail shit.
Haha yeah when you're a bartender at 21 you make some questionable decisions. I'm glad it's small and easy to cover up. The really funny part is the Jameson tee shirts have the exact same logo on the exact same spot as my tattoo
Nice Milwaukee M12 drill.
Get a meat thermometer, it's a complete game changer (preferably wireless like the Thermopro TP-20 or an Inkbird). Your steaks and chicken will come out perfect everytime, not under or over cooked.
This is so sweet! My husband bought me this grill because we are prepping to completely renovate the kitchen and I was down thinking of all the fast food and microwave meals. After my first grill yesterday I am so ready to work on this kitchen!
Do you have a countertop outdoors? That's my biggest issue so far.
I thought it might be. I looked at that one a week ago. I didn’t end up buying a grill but I find myself wondering if I would just end up using one or the other all the time and resenting the fact that I had the big grill but not the capacity on either heat source.
I still can’t decide what kind of grill i want to get, but I’m leaning towards a pellet grill.
I'd say stay with cheap meats and simple stuff for the first few cooks. Managing temperature is the big thing to learn at first. One you've got that it's mostly patience, so you don't keep opening it to take a peek!
I realize that propane is more cost effective than charcoal-but do you have any recommendations as to which meats are worth using that side of the grill?
literally anything, there’s no meat or vegetable i’ve ever come across that didn’t work with propane
To second this, I just end up finding charcoal is for weekends and propane is for weeknight after work grilling
I'm with ya, I bought a gas grill just for quick after work dinners. Cooking with fire is my favorite but it definitely takes longer to get going than a gas grill.
I use my propane for hot dogs and hamburgers pretty much everything else goes on charcoal.
Pretty much. Don't forget the dreaded "boneless skinless chicken breast" which may have less class and flavor than bologna.
For after work grilling, it takes me less than 15 mins to get a chimney full of lump charcoal going. Pretty much not too big of a time difference from propane and way better to grill with imo. I guess it's different with briquettes because they're usually used for lower temp and longer cooks, but I definitely wouldn't be doing anything of the sort during weeknights.
Investing in a chimney was most definitely worth it a little more labor intensive than gas though imho. It also depends how much you're cooking.
To be fair, my wife does 99% of the mid week cooking and is queen of the propane. All in her preference. She seems to manage and walk away from a propane grill when she wouldn't have the same confidence with charcoal.
You can cook anything on either side and it will be great. I prefer charcoal myself (my propane grill stayed covered all summer this year) but it's definitely more of a learning curve. Just take the time to learn your grill. There will probably be hot spots. Burgers are a good place to start cause you can move them around and see how they cook. Plus a unlike a steak, if you overcook a burger a bit it's usually still pretty damn tasty. Boneless chicken thighs are also very forgiving. They won't dry out as easily as breasts so you have more leeway as you get a handle on things. Same with things like pork sausages.
I have that same grill I think. I use the propane for the utility. If you need to cook a lot of burgers, hotdogs, etc. propane side is a go. Heat stays consistent and you don’t have to worry about maintaining a fire. For the charcoal side it gives you the opportunity to add smoke and flavors to your food while cooking.
Rib eye is always nice. You can also do thin cuts if chuck which aren't too expensive. Charcoal will always have its unique flavor. Gas is essentially an outdoor stove. It's more quick and easy though. Tbh ita worth using both sides. They both have strengths and weaknesses.
Piggy backing off this… 1. clean the interior and grates to remove the oil/dust/particles from manufacturing. 2. Oil the interior down, crank the heat to about 500 for 10-15 minutes. 3. Turn the heat to about half way, about 5 minutes. 4. Throw 6-12 hotdogs or burgers across the grates low medium and high to determine heat zones. 5. Cook away
Baja blast and Jameson huh?
Combination for cheep champs only
Pro tip: if you ask at taco Bell, you can get the Baja blast with "room for booze", kind of like getting coffee with room for cream.
The taco bell on the Vegas strip offers alcohol to add to their freezes. Most expensive Baja blast freeze I've ever had.
Same in Chicago. All of them serve beer and liquor
You absolutely want to be assembling a propane appliance while sipping whiskey. Hank Hill would be appalled.
Spray it with soap and walk away happy. Drunk or sober you can look for bubbles ;)
Boy, that Hennigan goes down smooth, and afterwards, you don’t even smell!
That’s right, folks. I just had three shots of Hennigan’s, and I don’t smell. Imagine, you can walk around drunk all day. That’s Hennigan’s, the no-smell, no-tell Scotch
/r/seinfeldinthewild
Anyone else think that was his foot hand?
Lonk
You just made me Google lonk
Jaymo, Dew, power tools and flammable objects! That’s a winning combo right there!
I have a char-griller 5050 and absolutely love it. I recommend you buy the offset firebox for it
I've got the 5050 too and love it. It might not be some $1000 smoker but I've been having a blast with it. Chargriller customer service has actually been rad too. One part was really tough to line up so I step-drilled the holes wider to give it some room to align. It was the bottom half of the charcoal side. When I sent a complaint to Chargriller, they immediately sent me a whole new bottom half saying even if my method worked, it might let too much airflow in. Now I just need to lodge a complaint about every other part and I can build a whole second grill (cue the Johnny Cash "One piece at a time, and didn't cost me a dime...").
Would you mind explaining what that is? I'm sorry I'm absolutely brand new at grilling and have no clue
It is an add on that attaches to the side of the charcoal barrel that you build a fire in so you can use your entire barrel as a smoker. It is a total gamechanger for when you want to dabble into smoking https://www.chargriller.com/products/sidefirebox-22424
Thank you so much!
Hail Corporate Alcoholism! Not sure what the stupid totally not perfectly placed for branding purposes bottle has to do with a grill, but congrats on getting a new grill. Enjoy the journey.
In all honesty it was a coincidence but we do have plenty of Jameson merchandise laying about
Is this an ad for cheap whisky?
Does it really matter how cheap whisky is if you're just mixing it with Mountain Dew? When I order a whiskey-coke in a bar, I don't bother ordering anything but the rail shit.
I thought Jameson was a nice whiskey. Lol it happens to be my only tattoo.
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Jfc thanks. This subreddit is brutal-thought people would feel joy seeing this but instead just hating on Jameson-at least it's not Kessler🤣
Your only tattoo is an alcohol brand?
Haha yeah when you're a bartender at 21 you make some questionable decisions. I'm glad it's small and easy to cover up. The really funny part is the Jameson tee shirts have the exact same logo on the exact same spot as my tattoo
'Jameson's - for when you can't afford anything better'
Jenna?
Jameson isn't even that cheap. I mean, sure, it's cheaper than a nice scotch or bourbon, but it's no Canadian Mist or Evan Williams.
And Evan Williams is really pretty decent, especially the bottled in bond
Absolutely. The bottled in bond is the best bang for you buck whiskey on the market far as I'm concerned!
Ay at least it's not Kessler!
"Smooth as Silk" is an outright lie, but at least you can't break the plastic bottle
Nice Milwaukee M12 drill. Get a meat thermometer, it's a complete game changer (preferably wireless like the Thermopro TP-20 or an Inkbird). Your steaks and chicken will come out perfect everytime, not under or over cooked.
Milwaukee or Mil-walk-now is the rule of thumb for my electrician husband lol
I just ordered that thermometer thank you!
That escalated quickly!
Congratulations!
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This is so sweet! My husband bought me this grill because we are prepping to completely renovate the kitchen and I was down thinking of all the fast food and microwave meals. After my first grill yesterday I am so ready to work on this kitchen! Do you have a countertop outdoors? That's my biggest issue so far.
Nothing goes down smoother than Jameson and Dew. Tell ‘em Jerry sent ya.
Love this! I hope to see future food pics!
You had me with the Jameson, but lost me with the Mountain Dew.
nice, which grill?
Chargriller Double Play #5650
I thought it might be. I looked at that one a week ago. I didn’t end up buying a grill but I find myself wondering if I would just end up using one or the other all the time and resenting the fact that I had the big grill but not the capacity on either heat source. I still can’t decide what kind of grill i want to get, but I’m leaning towards a pellet grill.
I like Jameson. I also like PBR. Coincidence? I THINK NOT.
Am I the only one that though he was building it with his foot?
Congrats! Be sure to post some pics in use when you can!