I bought a new grill the other day. Shopped around and found the best deal at Costco (no surprise there).

http://tinyurl.com/d737mo 

I paid $399 for it. It has a searing burner, side burner, 3 main burners and a rotisserie.

I cooked a tri-tip yesterday. Seared it on both sides, then put it on the top rack and closed the cover for an hour or so. Holy crap that''s good stuff.

For those of you charcoal purists that scoff at propane... I leave you with a quote from Hank Hill... Purveyor of propane and propane accessories: taste the meat, not the heat.

^

Nice!

I''ll expect a grill out experience in the Summer of 2010.

Hey bro, have fun. My last new grill was almost 10 years ago now. It''s still cookin'' up a storm and I''ve made my own modifications to accomodate an aftermarket side burner. It looks a little odd but hey, it does the job.

I''d love a new grill, but it''s not in the budget and mine still works pretty good. Enjoy it man. You worked hard for it. Nice grill. Not a bad deal either.

I had a Fiesta grill. Bought it 9 yrs ago and replaced the burner once.

I had NO control over the heat in that thing. It was time to go.

Sounds very reasonable but stainless steel is the way to go- I hope you got that- especially for the burners and the grease pan.

Everything else we ever bought would corrode & fall apart after 4- 5 years.

I bought my Bar-B Chef from BBQ''s galore in the San Diego NEX. I used to walk throught there about eery other week and I kept watching for specials. I wanted something that could serve alot of people. We did many BBQ''s and happened to catch it on clearance priced about $200 without the tank. SOLD!

I added the side burner for $40 and the additioinal hose and regulator another $20 or so. Now, BBQ''s are very sophisticated WAYYY COOL! How in thee hell did you mangle that monster for under $400?

They should arrest you.

Very Nice. I use a smoker box w/ my propane grill when I use it if I want that flavor.

You should have took the Cousin with you to Home Depot for it. He could have gotten you a five finger discount.

''grats, MACS,

I moved my barbeque into the garage late Fall, and most of it fell off on the 70'' trip.

I''ll be getting another here in a month or so...

Walmart.

UniFlame- four burners plus a side burner for cooking in pots and pans. Stainless steel with ceramic cooking grates. Huge top shelf too. Large cabinet underneath with room for propane tank holder that slides out on bearings and two shelves foe supplies.

Only $200 last spring.

I''m a charcol guy myself. I like to play with fire and use a chimney starter for the charcol. Plus, while I''m waiting, I can smoke a cigar!!!

Hey rfenst: can you give me your email?

[email protected]

Nice! I have the predecessor to that. Been using it for a couple of years now with no complaints. It has become my "main grill" and an absolute goto when I need a quick flame. When I need "flavor" I use an old Japanese Kamado.

Niiiiiiiiice....

Macs

NICE grill,

I have just the basic 2 burner Weber... (I feel so inadequate)

About time you bought your wife a new Barbi Q. I will have to pick up some steaks and stop over someday soon. I missed you at Ricks, but I heard you went to Mikes little herf. i probably passed you on the road as I went out to my sisters off Pauba rd just down the Hwy from you.

I got an 11 pound brisket in there right now.

Seared it, then dropped the temp to 260. Should be done in a few hours.

Nice lookin grill. X

whether you use gas or charcoal, the most important thing for consistent results is temperature control......knowing both the chamber temp AND the meat temp.

People ask me all the time...."How do you know when it is done".

Only one way......check the temperature.

^ I go by time & appearance.

Uusally 90% correct.

^until you are asked to cook your specialty for a large group of finicky people.

Sometimes it doesn''t really; other times it is critical.

Maybe you disagree, but I used to think that way also.....now I couldn''t imagine cooking w/o a thermometer.

Andy, you may be on to something. My wife, the chef, agrees with you.

Unfortunately, too late to teach an dog like me new complicated tricks unless they involve drinking & farting.