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Piobaire

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Snake River NY Strip was on sale for $15 a pound. This was .9 and it is now in mah belly! TJ's harvest medley that I added some sauteed shallots, red bell pepper and garlic to.

4DD29BF3-F0A3-4632-B1F5-D3EE65EFA486.jpeg
 

JohnMRobie

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Looks great! Can't recall if this has been raised or done to death already, but what is everyone's preference between gas or charcoal grilling these days?
I have a small family, and used to grill on a small weber kettle, maybe 10 years or so ago, but got tired of all the fuddling with the charcoal and using a chimney to light it, besides it become kind of cruddy. ;)

That said, the Weber Summit looks faster, bigger, and smoking capable, however, I wonder if it'd still be slow and a hassle at the end of a long day.

I like gas grills, but have not owned one. I realize there are a lot of fancy options, and they look great in stainless steel, with rotisserie options, one touch on and off, etc., however, I wonder how much I'm losing on the taste quotient, if anything, etc.

On a weird note, we eat some meat in my family, but probably would do more fish and vegetable grilling than the usual on this particular purchase. Any words from the wise?
Another endorsement for KJ for steaks and general purpose grilling. With some fire starter cubes and the heat gun torch thing it lights lump and gets up to temp plenty quick. I’ve got the KJ, pellet grill for smoking when I’m feeling lazy and a yoder offset for when I’ve got the time and patience. The pellets don’t get hot enough for me to do steaks well. Looking for a cabinet smoker that’ll burn wood for bigger barbecues/gatherings if anyone has recs.
 

Lizard23

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As someone who loves their fancy gas grill, when it comes to taste, charcoal wins every time. To me this is not debatable.

That being said, the convenience of gas means I grill more and with less hassle. And the sear burner negates the usual issue with gas not searing as well as charcoal.

I did pick up charcoal inserts for my gas grill that scratches the charcoal itch quite nicely. You load it with charcoal, light the charocal with the gas grill and then turn the grill off, essentially creating a charcoal grill. It works great but I still use the gas over charcoal probably 10-1.
 
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Piobaire

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The regs here know my thoughts on a pellet pooper. Look on it as a grill and you'll be disappointed. Look on it as a wood fired convection oven and you'll love it.

For my fellow KJ owners, spend the money on on Signals/Billows. Best. Thing. Ever.
 

Lizard23

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Still kicking myself for not incorporating a spot for a KJ when we built the outdoor kitchen.
 

Lizard23

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Also - since this is a steak thread, while we are discussing the virtues of gas vs charcoal, it should be noted that most high end steakhouses I have been to use a salamander to get that delicious crust on their steaks. The IR sear burner duplicates that rather well. I had toyed with the idea of an all sear burner model grill, but ultimately decided on just the one (mine is on top of my grill, so it doesnt take up any regular grill real estate). I figure i can always swap out some or all of the trellis burners for IR down the line if feel the need.

So far I have not.
 
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beargonefishing

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Someone needs to do a steak and lobster dish. Hmm. But not ****** lobster.
 

Piobaire

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I think lobster is overrated in that a lot of very bad lobster gets put out and people still value it at a premium. Now, sous vide butter poached lobster? Better yet use that for a really good salad? Or split tail grilled in shell with something good like a pesto or compound butter? Or this dish I had at Robuchon's, chilled and seasoned butter poached lobster claw slices over caviar and black truffles?

:drool:

But that watery yet leathery stuff passed off by second rate places as a luxury food? Bah.
 

Lizard23

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I think lobster is overrated in that a lot of very bad lobster gets put out and people still value it at a premium. Now, sous vide butter poached lobster? Better yet use that for a really good salad? Or split tail grilled in shell with something good like a pesto or compound butter? Or this dish I had at Robuchon's, chilled and seasoned butter poached lobster claw slices over caviar and black truffles?

:drool:

But that watery yet leathery stuff passed off by second rate places as a luxury food? Bah.

unsurprisingly, we see eye to eye on this. I like lobster I just dont go all google eyed over it as an ingredient like i would for say, good crab or langoustines.

That robuchon dish is amazing as is keller’s butter poached lobster as is humm’s lobster “bisque” as is a perfect lobster roll after a day on the beach. I just feel that as an ingredient on its own it is overrated. As you say, plenty of bad lobster out there. Not to say there isnt plenty of bad everything out there but there is some mystique around lobster i just dont get.
 

beargonefishing

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The lobster X dish is always something I'm very suspect of. Now the truffle X dish is always an automatic order.
 

Lizard23

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That brings up an interesting question. What dishes/ingredients are you most inclined to order?

a few of mine off the top of my head: uni, pastas with crab, rabbit, quail, (game meats in general, really), spinalis, real deal charcuterie...
 

Omega Male

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The lobster X dish is always something I'm very suspect of. Now the truffle X dish is always an automatic order.
Truffles are the culinary equivalent of smegma.
 

Piobaire

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Bone marrow, foie, duck confit, and cuts that need a lot of time at low temp.
 

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