I love my Barbeques Galore Turbo Elite Grill. Read on to learn what I like and dislike about this grill. 

My Choices 

When we signed contract on our second house, my old grill on a cart was falling apart.  Since build time on the house was over 8 months away, I decided that I would buy a grill that could go in a cart or an island, and that could be converted from propane to gas.  I did a lot of research on which grill to buy.  The grill I wanted was a 30 inch Viking, but I was having a hard time parting with $3000 (plus the cart) before moving into a new house.  So, my new first choice was a 30 inch DCS. 

One Saturday night, grill cart on my old 2-burner Charbroil gave out on me and it wouldn’t even stand up.  Sunday, I went to buy the DCS, but the place I was going to buy it from was not open on Sunday and I could not find any place that had the DCS I was looking for.  And since I just HAD to have it that day, I turned a well thought out purchase into an impulse buy.  I went into Barbeques Galore and with their help, I found that the Turbo Elite met my needs at about $1000 with the cart and it had more surface cooking area than the Vikign and DCS.  It has been about 3 days of cooking each week for the last 4 years and I don’t regret my purchase at all. 

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My friend Mark at a big aerospace company turned me on to grilling filets probably almost 15 years ago.  For the longest time, this was my favorite steak to cook on the grill.  Even though I could usually get it to a perfect medium-rare, at times, it would be somewhat bland.  Finally, my friend Ron turned me on to ribeyes and it has been my favorite cut on the grill for the last 8 years or so.  With all the fat on this slab of meat, it produces so much natural flavor! 

I found a rub that is simple to make and remember.  It tastes great on many cuts of meat, including prime rib roast.  Just use equal part of:

• Paprika
• Sugar
• Sea Salt
• Fresh Ground Pepper

Get yourself a nice 3/4 to  1 inch thick ribeye (I like bone in).  For this posting, I actually timed the cook time with a 3/4 inch steak.  I just sprinkle the rub on both sides of the steak and gently press the spices into the steak.

Cook over high heat for about 5-6 minutes on each side.  Ribeyes will likely cause flare-ups, but I think this sears the meat and keeps the juices in.  I always love seeing the juices pool at the top of the steak cuz it makes my mouth water.  

I wonder if guests ever worry about me touching their steak with my bare finger while cooking.  However, this is the best way to tell if your steak is done.  I figure they would rather have me try to get the steak done to their satisfaction by testing with my finger than poking it with a fork and draining out all those precious juices.  So, how do you tell when it is done just by using your finger?  A popular method to compare various levels of doneness is to compare the ”touch” of the meat to the firmness of the space between your thumb and index finger.  See this Men’s Health article. That may work for you, but for me, the best way to tell using your finger is just by practice.  Once you cook enough,  you can just tell how done the meat is by giving it a poke with your finger.

After dubya’s posting, I told myself that I would try his Partly Grilled Steak for my next Ribeye.  Well, I lied, but is on my list to do very soon.

-GrillDude

This is a great meal for having friends over, or for a nice holiday meal.  And who doesn’t like prime rib? 

Ingredients

• 3 bone Rib Roast (approx 7 lbs) – This should give you about 5-6 steaks.
• 1 tablespoon sea salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon paprika
• Real horseradish

Mix the spices in a bowl for the rub.  Liberally rub the spices into the meat.  Place a drip pan between the burners and the grates.You can put this on your rotisserie, but I no longer use the rotisserie since I think the rod helps to cook it from the center.  Prepare for indirect grilling between 310-325 degrees (I usually cook around 310 degrees since that is what my grill will hold with 2 burners on and the other 2 off.   Many recipes will tell you to cook for 12-15 minutes per pound which is a good guide for different size of roasts.Place the roast, fat side up, directly on the grill and cook for about 1.5 to 2.5 hours.  Once it is about 125 degrees in the center, take it off and let it sit for 15 minutes before cutting (cover with foil).  This should give you a good medium-rare.  The end pieces will likely get done medium for those folks that don’t want it too rare.  This 7 lb roast took about 2 hrs 15 min at just above 300 degrees.While you wait for the roast to rest for 15 min, this is a great time to cook any veggies and sides.  After 15 min, remove the ribs and whoever is hanging out around this slab of meat gets a rib.  Serve the rest of your guests and get that real horseradish on the plate for a hot zinger to the nose. 
Notes

The butcher will cut the bone off and tie back on with butcher string.  This is usually how I buy the roast, but you can easily cut the bone off using and electric knife after cooking.  But, always cook it with the bone on for best flavor.

-GrillDude