Ask Behr anything food related thread

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#2,401
#2,401
Not really for smoking Cali. I like to cover it with sea salt, cracked pepper, granulated garlic and then fresh rosemary. But smoking it, I personally would leave off the rosemary and keep it moist by spraying it with an Olive oil red wine mix. (3/4 olive oil 1/4 red wine.) JMO.
 
#2,403
#2,403
Another one of those questions. I say that only because of so many variables. How much money do you want to spend, how big does it need to be, what will you be using it for mainly, will it be kept inside or covered, etc.

My opinion. Weber. Their guarantee is top notch!
 
#2,405
#2,405
Heard the name but have no experience with one.

You can buy a Thermos at Lowes for $99 and it will serve a purpose for grilling for 4 people, left outside with no cover for maybe two years. You can buy a Weber 2 burner for $399 that will do the same but will last maybe 5-6 years, AND....when you need a new part, just call them and they will send you a kit to replace all the "guts".

Just depends on what your budget and expectations are. IMO.
 
#2,406
#2,406
Just cut a 50 gallon drum in half and find some stell grates (ungalvinized). If you are using a charcoal grill use hardwood charcoal. It leaves more flavor.
 
#2,407
#2,407
When you say outside, uncovered, do you mean outside and not underneath a structure of some sort, or do you mean with no grill cover? If the latter, I just have to ask, why? Why not spend $40 on a decent grill cover and double the life of the grill?

I have a sharty ass $150 grill from HD that has lasted me 3 years now without the first sign of rust. Just bought a $40 cover for it, otherwise it would be rusted through by now. It's been through several hail storms, blown down the 6 foot tall stairs of the deck, and dinged up. But, it's not rusted, and it still grills perfectly fine.
 
#2,408
#2,408
Behr1213 said:
Not really for smoking Cali. I like to cover it with sea salt, cracked pepper, granulated garlic and then fresh rosemary. But smoking it, I personally would leave off the rosemary and keep it moist by spraying it with an Olive oil red wine mix. (3/4 olive oil 1/4 red wine.) JMO.
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thanks my friend.:hi:

Haven't crossed paths with you in a while. Hope things are well with you and behr. Was all the marrige stuff a joke?
 
#2,409
#2,409
Thrasher865 said:
When you say outside, uncovered, do you mean outside and not underneath a structure of some sort, or do you mean with no grill cover? If the latter, I just have to ask, why? Why not spend $40 on a decent grill cover and double the life of the grill?

I have a sharty ass $150 grill from HD that has lasted me 3 years now without the first sign of rust. Just bought a $40 cover for it, otherwise it would be rusted through by now. It's been through several hail storms, blown down the 6 foot tall stairs of the deck, and dinged up. But, it's not rusted, and it still grills perfectly fine.
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Not saying he is, but I know a lot of people that have covers but by the time they think it's cooled enough to put the cover on, they are too drunk to remember.

I have a Weber 3 burner, it gets pulled inside after every use. At ten years old, I called them and told them I needed a burner replacement. They sent me all three, new control valves, gas lines and starter. Free. Those parts are under warranty for 5 years. I paid $299 for it and it's like new now. ($23 a year plus gas obviously)
 
#2,410
#2,410
jhen713 said:
thanks my friend.:hi:

Haven't crossed paths with you in a while. Hope things are well with you and behr. Was all the marrige stuff a joke?
Click to expand...

Good to see you Cali. I think about you every time I see a Pineapple :).

Things are okay, Behr is great now that it's pool season, he's gonna "hit it" in about a half hour.

Marriage "stuff" was not a joke, well, not completely. Long story and kinda sensitive.:ermm:
 
#2,411
#2,411
My parents have a Weber. When I move into my dream home in another year or two, I will get the biggest Weber they make. Right now, in my starter home, this 4 burner whatchamacallit serves its purpose. The grill won't be moving with me.
 
#2,412
#2,412
Thrasher865 said:
My parents have a Weber. When I move into my dream home in another year or two, I will get the biggest Weber they make. Right now, in my starter home, this 4 burner whatchamacallit serves its purpose. The grill won't be moving with me.
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Don't say that! A "watchamacallit" is better than a "wishihadagrillrightnow".
 
#2,416
#2,416
rockyvols said:
Best gas charcoal grill? Goin to buy a new one this weekend
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Behr1213 said:
Another one of those questions. I say that only because of so many variables. How much money do you want to spend, how big does it need to be, what will you be using it for mainly, will it be kept inside or covered, etc.

My opinion. Weber. Their guarantee is top notch!
Click to expand...

weber, had one the same one for 13 years, and we use it almost year round..
i'd encourage spending an extra $30 bucks for a cover
 
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#2,417
#2,417
vol_in_il said:
weber, had one the same one for 13 years, and we use it almost year round..
i'd encourage spending an extra $30 bucks for a cover
Click to expand...

They are good grills!!

I agree about the cover, as long as you use it. Unlike some friends I have.
 
#2,418
#2,418
Behr1213 said:
Not really for smoking Cali. I like to cover it with sea salt, cracked pepper, granulated garlic and then fresh rosemary. But smoking it, I personally would leave off the rosemary and keep it moist by spraying it with an Olive oil red wine mix. (3/4 olive oil 1/4 red wine.) JMO.
Click to expand...

Getting it ready tonight. Along with 3 racks of St Louis style spare ribs. Hopefully it'll all be in the smoker by 10am.
 
#2,420
#2,420
Behr, RV made a prime rib for Easter Sunday using your recipe with a few RV tweaks. She also roasted Yukon Gold and Red potatoes in a garlic, herb, olive oil & butter sauce. Stuffed and baked Zucchini boats, and fresh green beans. Dang good!
 
#2,423
#2,423
The prime rib got up to 145 deg. I prefered to keep it around 135, but mama wouldn't have touched it. I tried to explain it to her but she just doesn't get it. She was still hesitant to try it at first but loved it. It had a great flavor and was super tender. Thanks for the assistance my friend.:hi:
 
#2,424
#2,424
jhen713 said:
The prime rib got up to 145 deg. I prefered to keep it around 135, but mama wouldn't have touched it. I tried to explain it to her but she just doesn't get it. She was still hesitant to try it at first but loved it. It had a great flavor and was super tender. Thanks for the assistance my friend.:hi:
Click to expand...

Did you serve it with coarse horseradish?
 
#2,425
#2,425
No. Is it good that way? My wife had some more with dinner tonight. She says its even better tonight( prob because its not as pink) I can't convince her that med rare beef has a better.
 
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