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Posted by RobnTX on May 27, 2007 at 14:16:38:
In Reply to: Hasty Bake or Primo Oval? posted by Bob on May 20, 2007 at 11:19:09:
I like the Primo Ovals and would consider it if it was in my budget. I do have a Bar-B-Chef Texas Grill that I have had for two years now. It is really nice but is can be a bit of a chore to keep clean. It is big and heavy and I need something more lighter and easer to clean for quick and small grilling tasks such as hamburgers or sausages. I am considering right now a Weber Gold Kettle.
One thing about the Bar-B-Chef Texas Grill is to remember that it is a grill and not a smoker! It cooks really hot with only a small amount of charcoal and it is hard to control the temperatures for long and slow smoking. That said, I have often used it to smoke ribs, beer can chickens and even turkeys and hams. It just takes a bit of ingenuity and effort to do it and even then it is far from ideal for this purpose.
One thing the Bar-B-Chef Texas Grill excels in is a Santa Maria style Barbeque (which IMHO is not really Barbeque in the purest sense of the word but hey, I won't argue). When I first bought the Bar-B-Chef Texas Grill I saw on the Food Network a show about Santa Maria Barbeque which is either a really thick cut of Sirloin Steak or a Tri-Tip Roast which is cooked over an open grill. On a Santa Maria grill, you can raise or lower the cooking grate using a pulley system. On the Bar-B-Chef Texas Grill you can raise or lower the charcoal grate using a crank that is located on the front of the grill, so essentially you have the same concept. The idea is to season the meat with a dry rub, and then start off grilling with the cooking grate cranked away from the fire, and turn and rotate it often slowly bring it closer to the fire each time you turn the meat. Also with each turn, you baste the meat with a marinade of corn oil and red wine and sprinkle on more of the dry rub. Also ideally you should be cooking over red oak, so here in my area, I just buy oak lump charcoal and it works fine for me. It should take 30 45 minutes using this method to bring a 3-in. Sirloin Steak to a medium rare finish. Let it rest and then slice against the grain 1/2 in. thick pieces. This has never failed to produce for me a fine meal and something my whole family really enjoys.
Good luck with your decision!
Rob