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Old 02-27-2011, 08:19 AM   #29
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Less expensive Weber Qs and very expensive Solaires are equally good (or bad), depending on the skill of the cook. Too much heat and you scorch. Too little heat and you stick and don't caramelize. The best grill is really about great ingredients and great culinary technique. And practice. So I'd say, choose one that you'll use often at home to give you great results on the road. It's all about practicing your craft. "Oh no! Not the grilled Muscovy duck breast with mango chutney again."
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Old 02-27-2011, 09:16 AM   #30
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We use a Solaire infra red grill. It is made of heavy duty Stainless Steel and works like a dream. We set it up on a small fold up alum. table just outside the door next to the awning arm. I have a 12' propane hose that I connect to one of the trailer tanks. If in a hurry it will also use the small disposable propane tanks. Cooking times are very quick. It comes with a really nice heavy duty carrying bad. These were developed for the boating industry. It is pricey but worth it (my opinion).
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Old 02-27-2011, 11:15 AM   #31
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Beef Back Ribs
Sear-in Side 1 Hi -- 2 min
Sear-in Side 2 Hi -- 2 min
Finish Side 1 MED-LOW -- 3 min
Finish Side 2 MED-LOW -- 3 min

Place ribs and marinade in Ziploc bag. Marinate overnight.
Brush on your favorite BBQ sauce at the end of the cooking time.

Here’s an incredibly stupid recipe taken from the Solaire website. Ten minutes for beef ribs? Your dog couldn’t chew them. The folks at Solaire make a grill of high quality components but don’t listen to them about how to use it. They should take lessons from Memphis’ Rendezvous Restaurant, famous for slowly grilling ribs over direct heat. (Kansas City BBQers shake their heads in dismay at grilling ribs. But that's another story.) Again, a $500 grill won't get you very far. The guy next door with a bag of lump charcoal and an inexpensive grill is going to win the prizes for great food with good technique and great ingredients.
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