Comments for GrillinFools http://grillinfools.com Step by step, picture by picture, foolproof instructions on How to Grill Mon, 13 Apr 2015 15:37:48 +0000 hourly 1 Comment on Grilled Oysters with Herb Butter by Scott Thomas /blog/2012/07/05/grilled-oysters-with-herb-butter/#comment-7659 Mon, 13 Apr 2015 15:37:48 +0000 http://grillinfools.com/?p=6643#comment-7659 Glad you enjoyed them, Brian…

…….Scott

]]>
Comment on Grilled Oysters with Herb Butter by Brian Marquis /blog/2012/07/05/grilled-oysters-with-herb-butter/#comment-7645 Sun, 12 Apr 2015 19:43:18 +0000 http://grillinfools.com/?p=6643#comment-7645 My wife and I made these on vacation in Florida with fresh oysters and they were the best that we have ever had. Truly awesome!!!

]]>
Comment on Triple Grilled Cheese Sandwich by Chris /blog/2015/04/08/triple-grilled-cheese-sandwich/#comment-7635 Sun, 12 Apr 2015 13:43:35 +0000 http://grillinfools.com/?p=16451#comment-7635 That kind of reminds me of the cheese toast my mother made us as kids, only if you made a grilled cheese out of it. Now you got me thinking this for breakfast with a fried egg on top and a side of bacon. I’d better go run a few laps first.

]]>
Comment on Is Lump Charcoal Really that Good? by Scott Thomas /blog/2015/02/25/is-lump-charcoal-really-that-good/#comment-7615 Sat, 11 Apr 2015 16:09:49 +0000 http://grillinfools.com/?p=16360#comment-7615 Matt,

Yeah, give me the Stubbs over the red bag…

…….Scott

]]>
Comment on Rib Eye Steak Sandwiches by Scott Thomas /blog/2009/02/02/how-the-grillinfool-celebrated-the-super-bowl-part-ii-sliced-ribeye-sammiches/#comment-7614 Sat, 11 Apr 2015 16:09:18 +0000 http://jason.grillinfools.com/?p=35#comment-7614 Angela,

Depends. If you have big eaters, say 10 rugby players, I would do 1/2 lb uncooked (which will shrink down) per person. If you have some lighte eaters or a few kids, maybe 1/3 lb per person. Also depends on the sides. If plenty of sides, you can drop down as well. Let me know how it comes out…

…….Scott

]]>
Comment on Is Lump Charcoal Really that Good? by Matt /blog/2015/02/25/is-lump-charcoal-really-that-good/#comment-7593 Sat, 11 Apr 2015 02:13:27 +0000 http://grillinfools.com/?p=16360#comment-7593 I found a brand called “Stubbs”. It’s 99% charcoal and 1% veggie oil as a binder. I do like lump, as well, but can only get royal oak, the red bag brand….

]]>
Comment on Rib Eye Steak Sandwiches by Angela Robertson /blog/2009/02/02/how-the-grillinfool-celebrated-the-super-bowl-part-ii-sliced-ribeye-sammiches/#comment-7568 Thu, 09 Apr 2015 15:45:28 +0000 http://jason.grillinfools.com/?p=35#comment-7568 How many lbs of meat do you recommend for say, 10 people?

]]>
Comment on Planked Pork Chops with a Balsamic Maple Reduction by Scott Thomas /blog/2014/02/13/planked-pork-chops-with-a-balsamic-maple-reduction/#comment-7493 Mon, 06 Apr 2015 16:49:06 +0000 http://grillinfools.com/?p=11071#comment-7493 John,

You could definitely inject and rotisserize. That sounds fantastic. If you do, take a pic and post it to FB, Twitter, IG, Google +, whatever and tag me so I can see how it came out…

…….Scott

]]>
Comment on Planked Pork Chops with a Balsamic Maple Reduction by john /blog/2014/02/13/planked-pork-chops-with-a-balsamic-maple-reduction/#comment-7492 Mon, 06 Apr 2015 15:18:31 +0000 http://grillinfools.com/?p=11071#comment-7492 Could I inject the reduction sauce into a pork loin roast and then use the rotisserie over some apple wood smoke?

]]>
Comment on Saber Grill Review: The Good, A Little Bad and a Tiny Bit of Ugly by Darrin Stryker /blog/2013/08/21/saber-grill-review-the-good-a-little-bad-and-a-tiny-bit-of-ugly/#comment-7442 Thu, 02 Apr 2015 21:25:28 +0000 http://grillinfools.com/?p=10021#comment-7442 I bought my saber 500 SS in the spring of 2013 and I must say this is the best grill I have ever seen or used and I have used a lot of them. I gave my last grill away and it wasn’t 6 months old but now I have a premium gas grill that does exactly what it says it will do. I see a lot of people complaining about the temp gauges. Let me say once you get used to cooking on the grill you will be more inclined to look at the dial position than the temp gauge. Indirect cooking is superior and searing the meat is a snap with out over cooking. Yes it does smoke when first lit but that goes away after it’s heated. To me it’s not an embarrassing smoke it tells the neighbors that I’m grilling again and they know our dinner will be done just right and damn good, as I tell everyone about it. Cleaning is just part of owning an IR grill. Not a big deal and not hard to do as the grates come out very easily so they can be cleaned. Let me tell a quick story of what I did with my grill. I entered a chicken cooking contest last summer and our task was to cook 200 lbs of wings, yes that’s 200 lbs. It took me about 10 hours to do it with this grill but it performed like any other grill that was there and there were some big grillers there. I would recommend this grill to anyone. It looks great on the back porch, it cooks great and customer service has been superior when I’ve called. Incidentally I called them because one of my temp gauges quit. They immediately sent replacements for the gauges. If you can afford this grill, then don’t hesitate and buy one. In my mind it is the best IR gas grill on the market.

]]>