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re: what's the secret to keep gas grills from flaming up?
Posted on 9/9/11 at 9:47 am to CITWTT
Posted on 9/9/11 at 9:47 am to CITWTT
quote:This interests me Cit, but i do not have a .308. Can the same desired effect be achieved by using a 6mm, 7mm mag or 30'06. If so, gonna try it tomorrow while tailgaiting in BR. That should go over real well, ya think?
Take gas grill out two hundred yards from dwelling with two full LP bottles, shoot one with a .308 rifle, and duck behind sonething solid. Problem solved after you hear the big boom and wait about ten seconds, to make sure that both bottles blew at once.
2
Posted on 9/9/11 at 9:49 am to Count Chocula
Hope you have your bail money ready.
Posted on 9/9/11 at 9:55 am to Winkface
I am above 21... no MIP for this boy!
Posted on 9/9/11 at 10:00 am to Count Chocula
quote:We're just damn lucky campus police go by chronological and not mental age.
I am above 21... no MIP for this boy!
Posted on 9/9/11 at 10:07 am to Count Chocula
If you want to apply that method in public, do it where they have all of the tanks of propane stored in front of a business like a Circle K or 7/11 that sells gas. I made the fire chief of STL crap his pants one day when I told about that idea.
This post was edited on 9/9/11 at 10:09 am
Posted on 9/10/11 at 11:35 am to lsufan112001
Like so many others have said, get a Weber and you won't have to purchase another gas grill for 10-15 years. It is VERY good at keeping the nice little flareups from turning into fires. You will, probably have to buy new flavorizer bars and/or grates every 5 years, or so, and keep it clean.
There is no grill that will completely prevent food from catching on fire in high heat. One thing that I see that causes a lot of flareups is people putting fatty meat, such as chicken, directly over the flame. When you do this, the fat drips down into the flame and eventually, it flares up (regardless of flavorizer bars or ceramic briquets). You want to cook meats with a high fat content over indirect heat.
I cook my steaks over the high direct heat for a few minutes and then move them over indirect heat to finish them. This gives me the good grill marks and crust without burning the meat. Good meat is to expensive to not cook it right.
There is no grill that will completely prevent food from catching on fire in high heat. One thing that I see that causes a lot of flareups is people putting fatty meat, such as chicken, directly over the flame. When you do this, the fat drips down into the flame and eventually, it flares up (regardless of flavorizer bars or ceramic briquets). You want to cook meats with a high fat content over indirect heat.
I cook my steaks over the high direct heat for a few minutes and then move them over indirect heat to finish them. This gives me the good grill marks and crust without burning the meat. Good meat is to expensive to not cook it right.
Posted on 9/10/11 at 11:57 am to Gaston
Spray bottle always helps.
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