[Blindtlk] Grilling question

Mon Aug 23 06:26:36 UTC 2010

Everyone,

The newer gas grills don't use rocks, but flat metal pieces that are 
a part of the grill.  No mess, no fuss.  It is great.  Also, I found 
a pan that you can put on top of the grill instead of cooking on the 
grill surface itself.  It is a non-stick surface, cleans up in the 
kitchen like a breeze and has tiny holes in it allowing the heat to 
get to the food, yet keeping the fats from the meat in the pan in a 
trough so the grill surface and underneath doesn't get dirty at 
all.  Found it on QVC.  Also, there is a grill cleaner called grill 
daddy.  You fill it with water and clean the grill surface itself 
while it is hot.  It has a brush on the end of it and the water turns 
to steam.  Rick loves it, although with that pan we have, unless we 
are having a large number of people over, we haven't used the grill 
surface itself since we bought the pan.

Connie Canode
At 08:13 PM 8/22/2010, you wrote:
>Marion,
>
>Depending on what I'm grilling, I'll turn the flame down, some, after
>heating the grill.  I don't do it for burgers, because they cook pretty
>quickly.  But, for steaks, I cook them on high, for about two minutes on
>each side, and then turn the flame down.  I always cook pork on medium or
>lower.
>
>Cindy
>----- Original Message -----
>From: "Marion Gwizdala" <blind411 at verizon.net>
>To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
>Sent: Sunday, August 22, 2010 8:40 PM
>Subject: Re: [Blindtlk] Grilling question
>
>
>Cindy,
>     I'm not all that familiar with gas grills, choosing to use charcoal or
>hard woods, so my input may not be completely accurate. My understanding,
>though, is that, when using a gas grill, the heat is turned up high until
>the rocks get hot. Once they are heated, don't you turn the heat down and
>let the hot rocks do the grilling while the burners keep them hot?
>     The only time I close the lid is when I am smoking, not grilling. When
>smoking, once the lid is closed it is not opened except to rotate items to
>ensure a more even cooking time if the fire box is at the end, as is the
>case on my equipment.
>     Also, another thing I want to share with those purists among us who opt
>for charcoal and hard wood fires for their barbecues is the use of a
>charcoal chimney. This is a metal container about 12" tall and 6" wide that
>is used to start the coals, avoiding the use of petrochemicals to start the
>fire. The coals are placed in the upper portion of the chimney and newspaper
>in the bottom 2". The newspaper is lighted and starts the bottome layer of
>coals, working its way up the chimmney to start the remainder of the coals.
>It takes about 20 minutes to start the coals. Even when using hardwood, I
>start with a bed of coals, adding the green woods for smoking. Since I have
>a large Grandfather Oak in my yard, I am never at a loss for wood. I also
>ask my neighbors to give me prunings from their orange trees, as well as
>purchase mesquite and hickory from our big box store. BTW, for smoking,
>chunk wood soaked overnight is far better than chips, since the chunks burn
>much more slowly and produce more smoke. For adding a bit of smokey flavor
>to grilled foods, the chips work better, since they burn faster. This is an
>instance when you may want to close the lid!
>     FYI, I mentioned I was smoking for an "End of Summer" Party for my wife
>before she went back to grad school. It took about 18 hours to smoke the 20
>lbs. of pork, but it fell off the bone and into my special recipe barbecue
>sauce quite nicely! Since I used boneless, skinless chicken breasts, they
>only took about 4 hours to smoke! Now the party is over and I am still
>enjoying the leftovers. They always taste better the next day!
>
>Smokingly yours,
>Marion
>
>----- Original Message -----
>From: "Cindy Handel" <cindy425 at verizon.net>
>To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
>Sent: Sunday, August 22, 2010 6:56 PM
>Subject: Re: [Blindtlk] Grilling question
>
>
> > Hi Tom,
> >
> > When I grill, on my gas grill, I heat the grill for about 10 minutes.
> > Then,
> > for burgers, depending on how thick they are, you should put them on the
> > grill.  Yes, you can close the lid.  Grill them for five to seven minutes
> > on
> > each side.  If they're very thick, do them for seven or eight minutes on
> > each side.  If they're the paddies which are pre-formed, five minutes on
> > each side, on high flame should be fine.
> >
> > Cindy
> > ----- Original Message -----
> > From: "Tom Cramer" <tom.cramer1 at gmail.com>
> > To: "Advice and support for blind cooks" <blind-cooks at nfbnet.org>
> > Cc: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
> > Sent: Sunday, August 22, 2010 6:13 PM
> > Subject: [Blindtlk] Grilling question
> >
> >
> > Hello everyone,
> >
> > I have VERY little experience grilling anything.  I am also totally blind.
> > I just bought one of those little Weber carry and go gas grills.  Does
> > anyone have any good grilling advice?  I have a couple of burger patties
> > that I thought I'd try tonight.
> > What I don't remember is whether or not when I'm grilling, I grill with
> > the
> > cover on or leave the grill open as the burgers are cooking.
> > I'm a bit worried, as I don't have any sighted assistance this weekend but
> > think I might be able to do it if I'm careful.
> > Any tips or advice?
> > Tom
> >
> >
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> >
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