A bristle could easily get stuck on the side of a bar that you can’t see.
1700 ER visits probably isn’t that high in relation to the number of times people grill, but why risk it? Seems like an absolute hellish thing to go through.
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WEBER Grill (3 Viewers)
- Thread starter 4Mia
- Start date
A bristle could easily get stuck on the side of a bar that you can’t see.
1700 ER visits probably isn’t that high in relation to the number of times people grill, but why risk it? Seems like an absolute hellish thing to go through.
Poker Zombie
Royal Flush
1700 ER visits just tells me that there are a ton of people that have poor standards of clean.
CDC estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States. How hard is it to just clean properly?
CDC estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States. How hard is it to just clean properly?
It doesn't really take that long to burn everything off. I just use the bristle brush immediately after, and voila.
I have a cedar version of the wood scraper, and I find it works as well as or better than a wire bristle on my cast-iron grill. Smells good after scraping as well. 
: That said, I set the grill on max and bury the needle on the temp gauge after cooking as well, so the heat gets most of it. At this point, I'm not seeing any advantage to using a wire brush.
: That said, I set the grill on max and bury the needle on the temp gauge after cooking as well, so the heat gets most of it. At this point, I'm not seeing any advantage to using a wire brush.
Just took the grill out of the shed today. Burgers tomorrow!
Will need another cover again. These things don't hold up well. After a year or so the Sun makes them brittle and they tear easily.
Will need another cover again. These things don't hold up well. After a year or so the Sun makes them brittle and they tear easily.
Poker Zombie
Royal Flush
I went through 2 of them before I quit buying covers. Other than needing to occasionally clean the cover, it is none the worse for wear, fourteen years later.
36 degrees. Fired up the grill tonite. Hooked into the natural gas on the deck.
Dayum Jeff now that's the Cadillac of all weber's , don't feel bad it's a rainy cold day here 67 degrees
How often do you use the handle lights? My father in law has the same one, but not natural gas. He still takes a flashlight out with him despite having the available light, right there.
The handle lights are a good idea and help when it’s dark. The lights on my deck are ok in general but whoever is standing at the grill throws a shadow on the grill if it’s dark outside. The handle lights are basically two small LED flashlights and give just enough light to see if you’re burning stuff. Good idea. It would be better if I could put a larger light on my deck by the grill.
My neighbor is a grilling artist. Somewhere I had a picture of a brisket he did that was the best meal I ever ate. He turned me on to tri-tip roasts. He's an expert at rubs and sauces, always making his own. He has three different types of grills, including an egg and a smoker. I sort of feel like hooking up a grill to the natural gas line is like cheating compared to the art of making a fire, monitoring its temperature, picking different species of wood to burn and the taste that comes from cooking over charcoal.
Now I know what I'm having for dinnerMaybe cheating, but it's pretty cool to have ribeyes plated on the table in just six minutes from start to finish.
Looking Good!
I just want the ribeye cap, my god that looks good.
Had to settle for a bit of roast beef tonight. Came out pretty well using the reverse sear method. I realize this doesn't belong in the Weber thread but who doesn't like food pron.
Had to settle for a bit of roast beef tonight. Came out pretty well using the reverse sear method. I realize this doesn't belong in the Weber thread but who doesn't like food pron.
Loooks delicious!!!I just want the ribeye cap, my god that looks good.
Had to settle for a bit of roast beef tonight. Came out pretty well using the reverse sear method. I realize this doesn't belong in the Weber thread but who doesn't like food pron.
I took the cap and @4Mia had the rest
That’s a nice roast!! Costco is now selling the Ribeye cap where I live. It’s my favorite, too. They wrap the cap into a round shape and put a band around it. That’s what I cooked. These are already salted and peppered, so it’s harder to see.
That's what I buy too, how long do you
Cook yours on each side for a nice medium center
Medium rare, never medium!! Depends on the thickness. 3-4 minutes per side with hot grill. What do you do?
+1 for Weber, I have this grill too.
@4Mia just be happy you don't have to buy a grill in Switzerland. The damn things cost a literal arm and a leg over here. Cost me CHF 850 here! (like $900 USD)... Even the crappy grills run over CHF 300...
I do 2 min then do a 1/4 turn for cross hatch mark for 2 min then flip and repeat so about 8 min on the grill
Cook to 130 deg internal for medium rare. After I got an Thermopen instant-read thermometer, I don't know how I ever got along without it. No more guessing.
Poker Zombie
Royal Flush
Don't make me explain the difference between figurative and literal.
I'll let Mario and Fafa explain it instead...
Do you leave it in the meat while you cook like how Weber has that new attachment? Also what temp is medium
No, you do not leave it in while cooking. To check the temperature, just stick the probe in the fattest part of the steak. The temperature displays in a second or two.
Suggested doneness levels for beef, veal and lamb:
Rare: 120 to 125 degrees F (49 to 51 degrees C). Center is bright red, pinkish toward the exterior portion, and warm throughout
Medium Rare: 130 to 135 degrees F (55 to 57 degrees C). Center is very pink, slightly brown toward the exterior portion, and slightly hot
Medium: 140 to 145 degrees F (60 to 63 degrees C). Center is light pink, outer portion is brown, and hot throughout
Medium Well: 150 to 155 degrees F (65 to 69 degrees C). Mostly gray-brown throughout with a hint of pink in the center
Well Done: 160 degrees F and above (71 degrees C). No pink color remaining.
Medium Rare: 130 to 135 degrees F (55 to 57 degrees C). Center is very pink, slightly brown toward the exterior portion, and slightly hot
Medium: 140 to 145 degrees F (60 to 63 degrees C). Center is light pink, outer portion is brown, and hot throughout
Medium Well: 150 to 155 degrees F (65 to 69 degrees C). Mostly gray-brown throughout with a hint of pink in the center
Well Done: 160 degrees F and above (71 degrees C). No pink color remaining.
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