purbeast

Yup. Dwight Howard is light years ahead of anything Gortat (or Mahinmi) can do. I'm not saying he's going to be a young Shaq, but he's going to be a presence in the paint, something we haven't had in decades.

Howard is an INSTANT upgrade over bum ass Gortat. I would take this swap 10 out of 10 times.

Ah okay thanks, I'll pass then for tomorrow.

Any of you all have any specific ways you like to cook ribs? They have 2 for the price of 1 at Safeway and I'm thinking of getting 2 to grill tomorrow and I've never done it. I was gonna just google it and take it from there lol. I have some people coming over so if I do it I can't **** it up!

LOL oh yeah. They turned out great. They were very moist and juicy with a good crust on the outside. They came in a 5 pack so I will be cooking 3 more of them again!

I didn't come back here before I cooked them, but that's exactly what I did. I took them off at 135 and they kept going up. I used the iGrill again and it worked perfectly. One of them was probably like 1/8" thinner than the other and that one was taken off like 2 minute earlier than the thicker one since it got to temp quicker. The pork cooked noticeably slower than the steaks I've been cooking too. After 3 minutes the steaks were up to 90 but these were like mid/low 70s. I believe these were also a bit thicker too which could have also had to do with it. If I was just eye balling it I probably would have f'ed it all up lol.

Wow this is looking like a disaster off season lol.

I know some of you guys said that you also noticed that the temperatures for steaks are like off by 10 degrees when looking online as we discussed earlier. Is that also the case for pork? I got some thicker pork boneless cuts that I am going to try to grill tonight and definitely don't want to overcook them so I plan on using my iGrill but I'm also wondering if I should take them off earlier than the temps that you find when googling.

Exactly. There's nothing more to it than that. You think Lebron makes a lot of money? How about the owners who are the ones who can afford to pay him. THOSE are the people who are actually rich. Call it an excuse if you want, but it's the truth and a fact.

Nah I didn't know that. But I just mean the temp at the core was 125 when I took it off and was like 133 or so when I stopped looking at the temp. I just didn't know that is changed so drastically internally while resting.

I just cooked the other 2 porterhouse steaks that I had left over and this time I took them off the grill around 125 degrees. They ended up resting and getting up around 133'ish or so and turned out pretty good but were still a tad more cooked than we prefer. So next time, I'm going to take them off at 120. It's crazy that food can get like 8-10 degrees hotter when resting, I had no clue. Also I actually set the iGrill to the cut and doneness I wanted, which said 130 is where med-rare should be. When it got to 120 degrees it actually set an alarm off to let me know it's almost done, which I thought was pretty cool. So next time I'm going to just take it off at 120 and see how then turn out.

So I gave it a go tonight with the iGrill. As for the iGrill, so far I like what I see. When I first hooked it up I fired up the app with it sitting on the grill and it read 85/84 degrees. I checked my weather app and it was 85 so pretty accurate. I then googled what temp to cook a steak at medium rare and it came back at 140, and let it rest till 145. So I decided to take it off at 135 and let it rest and one got to 142 and one to 140. In the end, they were definitely cooked more than we wanted. They still tasted great but were more med/well for sure. They were super juicy still which was nice, but definitely tougher than we like. Then I played with the app some more and noticed you can set it to 'grill' mode and when you do, you can pick the meat you are picking and the desired done-ness. So I decided to check the porter house steak (which is what I cooked) and noticed that the temp it shows for med-rare on there was 130 degrees, which is 15 degrees lower than what I found when googling. So in hindsight, I probably should have seen what cut of steak it was talking about on google however it didn't mention it at all. I feel had I taken it off the grill when it read 125 and let it rest to get to 130 it would have been PERFECT. At least I bought a 4 pack, so I still have 2 left to try out over the weekend! As for the iGrill, I mean there isn't much to it but I really liked my experience with it thus far and I really liked the app so I'm not sure what people didn't like about the app. It could be that I'm on an updated one too but I just like the interface and how clean everything looks and works with the grill.

I just got some porter house steaks from Safeway and I'd say they are like 3/4 - 1" thick. What would you guys recommend the time frame on these for searing and flipping? Or should I sear until the internal temp gets to a certain temp, then flip based on that?

Yeah my grates are cast iron and I've been doing the same thing since that is what was recommended in the manual for it, to clean it off the next time you turn it on and get it really hot. I've grilled every night since I put it outside on Sunday and plan on going to get some steaks to grill tonight too. Definitely need to fill up my spare tank though!

Ah okay. I am thinking of just getting like a 1" t-bone or NYC or something that I see for like $10 lol. I guess it's going to take me some trial/error to figure it out exactly. Also, this may be a dumb question, but is it necessary to use any pam or anything similar when using a grill?

Damn okay I thought 3 minutes would be too long but okay I will give it a try. I'm going to try and get like a 1" thick cut of something today and give it a go, as long as the iGrill arrives before dinner time.

Yeah this is going to be on a gas grill so I have temp control. When you sear it, how long do you sear it for on each side? The hottest I've gotten my new grill so far is like 600 degrees but that was just me letting it warm up the very first time for like 15 minutes. I'm not sure how much higher than that it will get. So do you basically get it hot as can be, put steak in and close top then let sit on one side for X amount of time. Then open grill, filp real quick, close grill, and let it sear for X amount of time again. Then after that amount of time, you turn the burner off under neath where it's searing, and let it get to temp?

I had to order some protein powder from Amazon so I just decided to snag the iGrill 3. I'll report back after I use it and let you all know how I do with it. I'm going to get some thicker steaks this weekend and possibly try it out tomorrow. Anyone have any recommendations and tips on how to grill the "perfect steak"? I know someone up above was saying they cooked it on on side until it reached 90 degrees internally, then flipped it over until it reached the desired temp. I definitely prefer med-rare for steaks. I'm also curious what temperature to keep the grill at while cooking the steak. Any pointers welcome for this noob!

What are their cons of the iGrill? I'm just curious what the actual negatives about it are. There are 2 main reasons I am contemplating it right now. 1. It will fit very cleanly into my grilling situation in that it will be "built in" when installed (other than probes obviously). 2. It means I'll have less clutter/crap. I'm not too concerned about people talking about the BT range on it, because I know my BT range in my backyard and house since I use my portable speaker often with my phone, and I don't plan on being far away where the BT shouldn't work and will lose reception. And I have so much crap already cluttered away in drawers in my kitchen, that if I can have less things it will be a win for me. I hate clutter and the less I have the better lol.

Ah okay I see. I am hearing very mixed reviews about the iGrill, some love it, others have a lot of issues. I'm thinking of getting it just because I like how clean it looks being able to just have it integrated with my grill. It's definitely a bit pricier than the competition though at around $30 more. But I may get it to try it out, along with one of those instant read thermometers like above that is $25 on Amazon.

Okay cool thanks for all the pointers, maybe I can step my grill game up this summer! EDIT: Also you mentioned to skip the iGrill and get a normal meat thermometer with wire that won't burnt. Well the price of the ones mentioned above are actually as expensive if not more expensive than the iGrill. Why would you recommend the ThermoPop stuff over iGrill?

Cool thanks for that. Generally speaking I typically never closed my top when using direct heat from the bottom for things like steaks, salmon, burgers, etc. I'd always just cook with the top open. I really only closed the top when cooking chicken. And when cooking chicken, I definitely use the ability to turn heat down. I actually turned off my center burner when I cooked my chicken and put the chicken directly over the center area so it was only getting indirect heat. I guess if I cooked at 4 minutes per side on those pork chops with the top off, I will just have to cut that time down a bit if I cook it with the top closed. It will just take some experimenting. The grill I got is iGrill compatible which is apparently some type of thermometer system that hooks into an app on your phone, but seems like complete overkill to me lol. I've just never cooked with thermometers before but maybe it's something I will look into.

I've cooked chicken quarters twice and these thick pork chops twice now on my new grill and I'm loving it. No flare ups at all and it just cooks so damn evenly. I put my pork chops on for 4 minutes a side and they came out PERFECT with great sear marks. The chicken I cooked for around 30 minutes total flipping once, and it was SUPER easy to keep the temperature right around where I wanted it at 425. I didn't have to lift the cover every minute to see if there were flareups or anything. I don't know if it's because it's a new grill or just because I opted for a quality grill, but so far everything about it is just easier. Speaking of sear I have a question... So with my pork chops, I heated the grill to like 600 degrees before I put my pork chops on. I kept all burners on high and kept the grill top open. When I flipped it had a great sear on the one side that had been cooking. However the side that I cooked second barely had any sear marks. So my question is, how do you get those nice sear marks on both sides? I get why I didn't have them - because the grate lost heat since I was cooking with the top open. Is there a trick to this or something? Should I be shutting the top when grilling even quick pieces of meat like steaks and pork chops?

Tomb Raider (newer one) - 8/10 - much better than I expected and it made me go out and buy the Rise of Tomb Raider game that I completely missed. The chick that plays Lara is way better than Angelina Jolie ever was and she is a badass. Very gritty movie. Pacific Rim Uprising - 8/10 - more of the same which is a good thing. I would have given it a 9/10 if the acting wasn't painful for much of the movie, but it's just a fun movie and the last half of it is like a non stop battle that is just awesome to watch. Great sound and special effects.

Yeah I am going to get a cover for it. From what I've been reading the Weber covers now a days are crap though - very thin and flimsy. I have an Amazon Basic cover that I bought that is tan/brown because it matches my patio better, but I'd be willing to get a better cover if it means better protection. I haven't actually opened my Amazon Basic one yet though as it was for my old grill, but once I went to clean my old grill I realized it was not salvageable. And I am anxious to try grilling with the new one. I know what you mean about hot spots and flare ups, especially towards the end of my old grill. And I would constantly have to lift the top every minute or two when cooking chicken to make sure nothing caught on fire or was burning too much, so it'll be nice to not have to do that. I got home from HD last night around 9pm and was going to start building it in my garage, but damn it was still hot outside so I said screw that. I may start on it today though. That 4 burner Genesis is a monster! I saw it at HD and was like damn this thing is a tank! It's SIGNIFICANTLY larger than the 5 burner one I am replacing now. But for me that is just overkill for the most part and I couldn't see myself spending that kind of money on it. 90% of the time I'm grilling for my wife and myself for dinner, and I'm sure as my son gets older I'll be cooking more for him on there too. The 3 burner Genesis is a tad smaller in main grill space than the one I am replacing, however I feel like I will use more space on it since I can just flip the warming rack up and hide it, giving me more unobstructed space.