Weber Grill Review Homedepot.com

DCDisco

Well-known member
Jun 2, 2005
235
1
Birmingham, AL
kennith said:
Give me a fucking break. Green eggs...

You may as well buy a Prius and blend your testicles in a yogurt fruit smoothie.

Cheers,

Kennith

Why do you hate Green Eggs? I love mine and still have both balls.

Plus, who only rolls with one grill? I go with the green egg for chicken and pork that benefit from a more smokey flavor and have a natural gas grill that is built in to the deck for steaks and when I want to cook something quick. I also have a webber for camping.

We live in America (well most of us on here) and we can have as many fuckn' grilling options as we please.
 

kennith

Well-known member
Apr 22, 2004
10,891
172
North Carolina
Who the hell is Kevin?:rofl:

No, not everyone should buy that grill.

I'd go with mid to near large-size sedans as a comparison rather than Rovers. Once you reach a certain point, everything is essentially equal. It's all about personal preference.

It depends on what you need. If you need something much bigger, that Genesis isn't going to do the trick, now is it? If you want something that burns charcoal, it's not going to work there, either. If you want something with a warming drawer, it can't compete, and it's the same if you want dual side burners or all stainless construction.

Think of it like a "Best in class" vehicle. The class is 30-36 inch standalone outdoor propane grills with a single side burner, but is not defined by price. As opposed to vehicles, however, there are several grills that are best in this class. The rest of them just cost more than most people are willing to pay.

Be my guest. Go spend eight grand on a Kalamazoo. They are very nice, and I like them a lot. They aren't better, though, unless you factor in bells and whistles that you personally might actually need.

You aren't going to wheel one of those out for five minutes just to crank out a hot dog. It's like having an H1 as a daily driver because you might feel the need to drive on the beach every now and again.

That's the problem I had with mine. It was so over-the-top it was damn near useless unless you were having a party or planned ahead. The Genesis melds the performance of those big boys with the convenience of that cheap little Char-Broil that just won't fucking die.

A bigger grill with power to match may well turn out more food, but it's not actually better, unless you really do need all that extra capacity. If you don't, it's just a hassle, like the H1.

Propane can only do so much, and there are only so many ways to build a grill. There is a maximum level of efficiency. If there was another burner in the Genesis, it would be a waste. Would it get hotter faster? Yes, but what would be the point? You haven't gained any useful performance.

Some people say that the burners ought to be oriented the other way. Perhaps they would find the grill more easy to use that way, and would consider it a better design. Part for part, however, its still the same. It just deals with heat in a different way, and it's better for one task at the expense of another.

You can only do something so well.

I'll stick to my guns Brian4d. :)

Look at the BTU rating of what you just bought. My old grill had nearly double that number. Think about that. I was looking for an upgrade. I went down to the specialist, cash in hand, and had a final good look at the Kalamazoo I was after. A friend wouldn't shut up about his new Fire Magic, but I didn't like it in the end.

Now... The Lynx. That's a different story. That was nice. VERY nice. It had a sensible energy input, unlike many top models, and was far more convenient, but it was still a bit of a process to use. I hated leaving that thing in the showroom, I really did, but I promised myself I wasn't going to buy my way back into the same problems I'd had before.

These are very deep waters to swim in. There were quite a few people who were shocked when I bought a Weber. They thought for sure that I'd come home with the craziest grill on the market. Oh, how they laughed... Until I let them use it. They aren't converts. They like their outdoor kitchens. I can dig it.

It's a grill. That's all it is. It doesn't do anything fancy at all. It's just a very simple, easy to use propane grill that will hold it's own against all those heavyweights.

That's why it's the best. You aren't giving up the convenience for the tricks.

I considered a lot of factors before I bought my Genesis. Nothing was crossed off my list to begin with, but this is the one I bought.

Damn. Another long post.:rofl:

Cheers,

Kennith
 

kennith

Well-known member
Apr 22, 2004
10,891
172
North Carolina
DCDisco said:
Why do you hate Green Eggs? I love mine and still have both balls.

Plus, who only rolls with one grill? I go with the green egg for chicken and pork that benefit from a more smokey flavor and have a natural gas grill that is built in to the deck for steaks and when I want to cook something quick. I also have a webber for camping.

We live in America (well most of us on here) and we can have as many fuckn' grilling options as we please.

Nothing really wrong with them, I guess. They just tick me off. People get those things and all of a sudden they're Jehovah's Witnesses, all but knocking on my door singing it's praises.

I realize that I've just done that with the Genesis.:rofl: So, I now hate the Genesis as well, because it's made me a Jehovah's Witness.

Cheers,

Kennith

No Jehovah's Witnesses were harmed in the typing of this post.
 

Blue

Well-known member
Mar 26, 2004
10,070
881
AZ
garrett said:
Aw man I've hit the jackpot the past few weeks. I feel like you did back when you were snapping pics like there was no tomorrow with your 'Boogie Nights' style pool parties. Ain't nothing crunchy - we're talking smoooooth.

ahhh....I miss the Boogie Nights party days.....
 

bri

Well-known member
Apr 20, 2004
6,184
155
US
brian4d said:
I blieve this was intented to be figurative to show how pleased he was with his grill. I personally knew it was an exaggeration, why belabor the point?

Because it was easy and fun listening to his ramble about how freaking awesome it is.
 

bri

Well-known member
Apr 20, 2004
6,184
155
US
Mike_Rupp said:
I love Pinots, but they are just too light to pair with a steak.

Cabs are an ideal match for steak. For a steak, you need a wine with good body so it isn't overwhelmed by the steak, good acidity because of the fattiness, and tannin to cleanse the palate. Cabs have all three.

I just had a really nice Pinot the other night from Syncline. I was surprised to have a decent Pinot from WA state, but the Columbia Gorge has a similar climate to the Willamette valley, so I guess they should be capable of making nice Pinots.

I agree, but will pull a Pinot for a lean steak or buffalo.

It seem crazy these days price wise though. I used to drink some fine Napa in the eighties just to have price go through the roof. Then the same thing happens nearly overnight with WA Pinots. I'll have to see if I can find a Syncline, thanks.
 

bri

Well-known member
Apr 20, 2004
6,184
155
US
bmohan55 said:
I've been grilling my ribeye's this way for a while:

Lightly salt and cover entire steak with corn starch then place in freezer for 1/2 hour.

go out and start the coals on the WEBBER

Drink two beers

Coals should now be flaming

toss on the steaks, turning only once

cook till burnt on outside...they will be rare and juicy inside

the salt & corn starch drys out the exterior creating a cruchy crust and seals in the juices.

:rofl:
 

kennith

Well-known member
Apr 22, 2004
10,891
172
North Carolina
bri said:
Because it was easy and fun listening to his ramble about how freaking awesome it is.

I could ramble about something else, if you like. I'm good at rambling, not that I expect anyone has noticed over the years.

Cheers,

Kennith
 

MUSKYMAN

Well-known member
Apr 19, 2004
8,277
0
OverBarrington IL
I have been grilling on a weber genesis 3 or more times a week for over a decade...hard to find a better grill.

for all you charcoal guys that grill alot I have only one word to share...

CANCER
 

bri

Well-known member
Apr 20, 2004
6,184
155
US
If you are worried about that shouldn't you worry about the char on the food too?

I'll at least give a Weber a chance for my next grill. Sounds like at least they are better than the other shit at H.D.
 
Jan 26, 2008
1,185
2
In the bunker
Mike, you are correct, a good Cabernet is an excellent match for a nice steak, and often I go that route. I must admit I don't have a great deal of wine knowlege, I just know what tastes good. I don't want to hijack the thread but, does merlot contain less tannin than cabernet, and why is tannin important?

Brian, it took me 20 minutes of cooking time because it was 30 degrees outside and my shitty charcoal grill struggles to keep heat when it's that cold. Generally I cook to an internal meat temperature that is dependant on the cut of meat. And I agree that resting is very important to what you have grilled. I always rest it for 10 minutes, but I put it on a plate covered with heavy aluminum foil.

I don't think I want to try the corn starch-freezer method....
I prefer to let my steak get to about 1/2 way between refrigerator temp & room temp, put on a very light coating of olive oil to keep it from sticking to the grill and season it with salt & freshly ground pepper only.
 

kennith

Well-known member
Apr 22, 2004
10,891
172
North Carolina
Well, you are supposed to go for caramelizing carbohydrates and proteins via the common Maillard reaction, not "carbonizing" everything by letting the reaction run amok. When done properly, the reaction produces countless unique compounds that were not present before on the surface, and that's where the complex flavor of a browned or properly crusted surface comes from.

Done improperly, the surface essentially turns to charcoal.

It defies common thinking, but using a brine bath, a similar marinade, or simply countering the meat to temperature before cooking with a sprinkling of kosher salt and freshly ground pepper will help you accomplish the task. This is what brings those things to the surface for the reactions to take place quickly and where you want them to.

You can add whatever you please during preparation, so long as it will stand the heat. That's where the famous Cajun crusting comes from. Otherwise, it's best to add your spices right after the sear.

Indeed, searing only creates effects from browning to crusting. It does not seal in juices. The various effects allow you to get that browned ring quickly enough to finish the meat without drying it out, and that's where the tale came from. Searing actually reduces the moisture content slightly, but the other results outweigh that reduction.

So, you shouldn't actually have any of that nasty charring on your meat.

That's why it's nice to have a grill that will quickly reach and hold thermal capacity at a very high heat level in one section, while allowing a lower surface temperature in another that will head toward equalization upon contact for finishing the job. That's also why cast iron and copper work better than stainless, porcelain coated steel, or aluminum for direct heat application.

Cheers,

Kennith
 
Last edited:

Mike_Rupp

Well-known member
Mar 26, 2004
3,604
0
Mercer Island, WA
Mandrake, tannins are what gives the wine its astringency. It has a mouth drying effect. It also gives structure to the wine. When you drink a cab that has a lot of tannins, it can be a little overpowering when you drink it by itself. When you pair it with a fatty steak, it helps to clean your palate.

Like I wrote before, there's nothing wrong with merlots, but they are are just average to me. Everything about them is boring. The acid is medium, body is medium, tannin is medium, etc. It just isn't a unique wine. If a winery wants to tone down a cab, they blend in merlot.
 

bri

Well-known member
Apr 20, 2004
6,184
155
US
kennith said:
Well, you are supposed to go for caramelizing carbohydrates and proteins via the common Maillard reaction, not "carbonizing" everything by letting the reaction run amok. When done properly, the reaction produces countless unique compounds that were not present before on the surface, and that's where the complex flavor of a browned or properly crusted surface comes from.

Done improperly, the surface essentially turns to charcoal.

It defies common thinking, but using a brine bath, a similar marinade, or simply countering the meat to temperature before cooking with a sprinkling of kosher salt and freshly ground pepper will help you accomplish the task. This is what brings those things to the surface for the reactions to take place quickly and where you want them to.

You can add whatever you please during preparation, so long as it will stand the heat. That's where the famous Cajun crusting comes from. Otherwise, it's best to add your spices right after the sear.

Indeed, searing only creates effects from browning to crusting. It does not seal in juices. The various effects allow you to get that browned ring quickly enough to finish the meat without drying it out, and that's where the tale came from. Searing actually reduces the moisture content slightly, but the other results outweigh that reduction.

So, you shouldn't actually have any of that nasty charring on your meat.

That's why it's nice to have a grill that will quickly reach and hold thermal capacity at a very high heat level in one section, while allowing a lower surface temperature in another that will head toward equalization upon contact for finishing the job. That's also why cast iron and copper work better than stainless, porcelain coated steel, or aluminum for direct heat application.

Cheers,

Kennith

I thought everyone new you were not supposed to salt a steak before searing.

You know like running with scissors or swimming after you eat.
 

bri

Well-known member
Apr 20, 2004
6,184
155
US
Many ways to skin a cat, there are.

Best to sear without liquid or salt, it is.

I like not that recipe, despite who writes it.
 

kennith

Well-known member
Apr 22, 2004
10,891
172
North Carolina
bri said:
I thought everyone new you were not supposed to salt a steak before searing.

You know like running with scissors or swimming after you eat.

You thought WRONG.

Cheers,

Kennith
 
Last edited:

bri

Well-known member
Apr 20, 2004
6,184
155
US
Negatory. Mines bigger, LOL.

Salt brings water to the surface of the steak. Drying out the center and helping you steam the steak instead of sear it. This is especially true if you do not grill at about 450+ degrees.

I understand that many people "need' salt. Fine, but my steaks never get salt. Others, sure, people are so addicted to salt they do not know how to eat without it.

If you want salt, try it after the sear.