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14 April 2011 @ 10:32 am
The ManGrill Is Dead, Long Live the ManGrill  
My old Char Broil grill with side burner and charcoal insert bit the dust this spring. I think I could have salvaged another couple of years with either a new regulator or new burners, but the exterior was rusting through (in spite of being covered) and the grates were in horrible shape, so not much point to it.

I have been looking at combination gas/charcoal grills for some time, until I ran into a review of one of the grills on my short list that changed my mind. It essentially said that a combination grill in an affordable price range BY DEFINITION skimps on the quality of the gas grill side in order to add the charcoal grill components, and it would be smarter just to get a good old Weber kettle charcoal grill and get a better quality gas grill for the same price.

As it happens, my existing Weber kettle is in pretty fine shape, except that the legs come off when I lift it. Well, they used to come off - now I've drilled holes and bolted them in place so they can be removed if needed but they stay on when I lift it off the porch to go dump the ashes in the ash pit.

Taking the money I budgeted for a new grill (and adding some windfall money in the form of a bonus from work), I got a Char Broil Quantum "infrared" grill. It took a few hours to assemble last night, then we had a late dinner of filet mignon and baked potatoes cooked on the new baby. I'm not entirely impressed with "infrared" (which is really just indirect radiant heat from a surface heated by the burners as opposed to direct heat from the burners) - it is supposed to cook faster and on a lower setting but it took longer and I had the grill set on high pretty much the entire time. I suspect this is because a filet is small and normally cooks pretty fast, while this is more of a roasting type heat. I expect that it will be much better for ribs and chicken, not quite as good for steak. I may look into getting a standard grate to replace one of the "infrared" grate combinations, so I can switch back and forth as needed.

And my old rotisserie unit fits, so I see more pork loin in the future as well.
 
 
Current Mood: hungryhungry
 
 
 
Cat Sitting Stillcatsittingstill on April 14th, 2011 03:19 pm (UTC)
Just out of curiosity, why is it a ManGrill as opposed to a grill?

I am unaware of any grills that actually require--ah, "male anatomy"-- to operate. And if one did--well, some of those anatomical bits are, um, sensitive--wouldn't you actually *prefer* a unisex grill?
Bill Suttonbedlamhouse on April 14th, 2011 03:34 pm (UTC)
Token macho "now THAT is what a MAN cooks on!" reference.

Comes from when ladyat got me the original one for my birthday some years ago - the side burner meant I could cook everything outside without having to use the kitchen at all. We called it the Mangrill.

So, not so much a requirement as a reference to the gender most likely to exhibit grilltropism *grin*
Cat Sitting Stillcatsittingstill on April 14th, 2011 09:21 pm (UTC)
Ah, I see.
Keriskeristor on April 14th, 2011 03:45 pm (UTC)
I would prefer that none of my "anatomical bits" be grilled *g*. And since the prevailing culture seems to think that "eating people is wrong" (mmm, Long Pig!) I suspect they'd frown on me grilling anyone. Even if they deserved it.