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Old 04-30-2005, 07:43 PM   #21
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that does sound good - thanks!!

*UPDATE* We got the grill! The first store was out of it, so we had to travel all the way to philly to another store that had them in stock! Daniel is assembling right now! Woo-hoo!
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Old 05-01-2005, 07:29 PM   #22
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What kind of grill is it?

I bought the Weber Genesis Silver and I have loved it since day 1.
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Old 05-02-2005, 12:15 PM   #23
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We've got a gas grill and I often wonder how much 'authentic grilled taste' I'm trading in for the convenience of an electric ignition. . . :\

The only thing that 'keeps meat juicier' is not overcooking it. The days of chewing pork chops forever are long gone around our house - we purposefully try not to cook like our parents (and Betty Crocker) did.
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Old 05-02-2005, 12:29 PM   #24
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I've recently discovered smoking chips for my grill. I have both a charcoal grill and a gas grill. Charcoal definitely tastes better... But I probably haven't used it in 6 months. And I grill 3 times a week. Gas is much easier.

At Home Depot, I bought a little smoking tray... It was like 5 bucks. You just put the tray on the rack filled with smoking chips. It makes any kind of meat much much better.
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Old 05-02-2005, 12:34 PM   #25
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I am not hispanic, but my husband works as a distributer for a spanish food company and the Goya brand Mojo makes an awesome marinade, especially for chicken. You have to be careful which brand you buy though because some brands are'nt very good. I have found that all the Goya marinades are really good.
Also, I love this stuff called Colgin Liquid Smoke, they have mesquite, apple, and other flavores. You can brush it directly on the meat, or you can brush it onto the grill for a more subtle flavor. Great for steaks and burgers. They also make a Colgin Honey Lime flavor marinade.

Quote:
I heard the other day a commercial for a grocery store that "ages" its meat for two weeks.
My husband worked as a meat cutter as well, and he used to bring home the steak that was about to go out of date, it was always the best steak. And you don't have to worry about bacteria as long as you cook it done all the way.

I am however a fan, for all my meats. Garlic Pepper and All Purpose seasoning. Its simple, and my favorite.
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Old 05-02-2005, 01:03 PM   #26
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Quote:
Originally Posted by Bearfan
What kind of grill is it?

I bought the Weber Genesis Silver and I have loved it since day 1.
It's a Char Broil - we love it so far!!
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Old 05-02-2005, 01:05 PM   #27
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Quote:
Originally Posted by dogspot
I've recently discovered smoking chips for my grill. I have both a charcoal grill and a gas grill. Charcoal definitely tastes better... But I probably haven't used it in 6 months. And I grill 3 times a week. Gas is much easier.

At Home Depot, I bought a little smoking tray... It was like 5 bucks. You just put the tray on the rack filled with smoking chips. It makes any kind of meat much much better.
we were thinking about smoking chips and a box - now we will probably get it...thanks!


AshleyNicole - Daniel is a huge fan of Goya products, I will definitly let him know!
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Old 05-02-2005, 07:32 PM   #28
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The fear I've heard about smoking trays is that the meat gets 'oversmoked' - something I'm not guessing I'd enjoy.

Hints on actually using the tray? I seem to remember seeing Alton Brown (foodtv.com) using a foil tray that he made for this. . .

I'd try it tonight, but we don't have the 'chips. :d
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1 blue gourami
6 rummy nose tetras
6 gold barbs
3 peppered cory cats
1 'maldito' cory cats=
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1 clown pleco
6 ghost shrimp


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Old 05-03-2005, 07:36 PM   #29
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I've never "oversmoked" my meat. I can't seem to get enough smokey flavor in my meat. I was thinking of getting a second tray. The tray I use is just a cheap little metal tray, but it serves its purpose. I really like the smokey flavor. I probably wouldn't notice if it was "oversmoked" anyway.

You could put in less smoking chips to avoid oversmoking.

Also, I have discovered Emeril's spice. I sprinkle it in with my marinade and a little as I am grilling. It's pretty good.
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Old 05-03-2005, 09:02 PM   #30
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I also have never heard of over smoking, Shoot when I break out the brinkman charcoal grill/smoker, I get me a good cooking fire started and toss on some (quite a few) wet hickory chunks (I cut them myself) and watch the smoke rise, my wife says I smell just as good as the meat when I get done.
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