Cooking the first steaks on my new Weber

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A number of years ago we had a large Weber kettle grill. It was wonderful to use. The food always came out fine. The only problem we had with ours was that they really require a little bit of wind (cook with the kettle facing into the wind) to get the heat circulating. Down here in Houston we have many, many days where the air is just still. So the charcoal kept going out on us when we covered it. On days when there was wind it was the best.

What really got me going on the Weber was not only how good they cook, but the durability of the finish. Every winter before storing for winter we'd use Easy Off on it inside and out. Then clean it and finish by washing again with Dawn and hot water, rinse and dry. Each and every time we did that the damn thing looked brand new again! I think we had that Weber for 15 or 16 years. We eventually went with a gas grill for convenience, but nothing beats a Weber.

And did you know that in Chicago there is a Weber Grill restaurant? Everything is cooked on Weber grills.

Chase Online

www.zagat.com www.zagat.com
 
Drooling here as well! Medium rare for me, please!

Anyone remember the little colored sticks they'd put in the steaks at Ponderosa to indicate how they were done?

Chuck
 

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