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Big ol T-Bone, grilled corn, and grilled shrimp with a newly created glaze of olive oil, worcheshire sauce, salt, pepper, white pepper, cayenne pepper and rosemary. I was not real sure how the glaze would turn out but HOLY COW!!!!! it was fantastic!!

I hate you.

Holy cow, that's enough food to feed 4 people(there are 4 in my family. )

That looks delicious!

nope, only fed one!
If you ever wanna make a trip to little elm I'll gladly entertain you, just bring the beer.

Been without a BBQ grille for tooooooo long! That steak and shrimp pic has made me want to go out tomorrow and buy me another Weber!

G26ster wrote:Been without a BBQ grille for tooooooo long! That steak and shrimp pic has made me want to go out tomorrow and buy me another Weber!

I just purchased a Char-Griller Duo Gas and Charcoal Grill. It is the best I believe I have every had. Best of both worlds.

We have the same setup as Carlson. It's a good way to go.

this is what i use
http://www.walmart.com/ip/Uniflame-Rect ... l/10828983" onclick="window.open(this.href);return false;

This is one of the first times a food thread hasn't made me hungry... I just ate a pile of food here at work

carlson1 wrote:I just purchased a Char-Griller Duo Gas and Charcoal Grill. It is the best I believe I have every had. Best of both worlds.

Does it have any sort of provision for using the gas to get the charcoal going? I don't care for gas grills, but I wouldn't mind having a charcoal grill with a gas burner off to the side if it also had a gas jet to help light the charcoal. Haven't found anything like that yet, though. One of the advantages of the penturning hobby is that I can be really inefficient in harvesting and rough-cutting the mesquite, and still use the leftovers in the grill. It can be pretty hard to start without some charcoal.

I do have a nice large smoker/grill combo that I really need to challenge some day; a 12lb brisket doesn't even half fill the smoker section, but I figure a whitetail should dress out just about right for it, with the small grill (over the firebox) for veggies

One of these days, I'd also like to build a cold smoker so I can make some real mesquite bacon.

Good lookin' steak Medicman, but the next time I do some ribeyes, I'll see your t-bone and raise you my ribeye. But gas is for heathens. True believers use wood and smoke!

My rig from Texas Pitcrafters of Tomball:




Some of my Thanksgiving work underway...

Thanks a lot Now I'll have to stop at Academy on the way home from work for that new grill.

KD5NRH wrote:
Does it have any sort of provision for using the gas to get the charcoal going? I don't care for gas grills, but I wouldn't mind having a charcoal grill with a gas burner off to the side if it also had a gas jet to help light the charcoal. Haven't found anything like that yet, though.

According to to sales materials and the book o rules that accompany the duo, you can set your charcoal starting chimney on the far left side burner and use it to wake up yer wood chunks.
Lol

carlson1 wrote:

G26ster wrote:Been without a BBQ grille for tooooooo long! That steak and shrimp pic has made me want to go out tomorrow and buy me another Weber!

I just purchased a Char-Griller Duo Gas and Charcoal Grill. It is the best I believe I have every had. Best of both worlds.

That's exactly what I have! I added the smoker box off to the side of the charcoal chamber. I love the grill! It has worked flawlessly for me for about 2 years now. There are modifications you can make to it as well, to enhance smoke saturation and heat disbursement.

All in all, it was the best money I have spent on a grill. Gas on the weekdays when time is limited, charcoal when I want the flavor and have the time to slow cook!

Nice work MedicMan218

Some of the best steaks I've ever had are the ones I grill myself.
T-bones are great but I love me a good ribeye now and again.