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	Comments on: Breaking in a new BBQ Grill	</title>
	<atom:link href="https://www.barbequelovers.com/grills/seasoning-a-new-grill/feed" rel="self" type="application/rss+xml" />
	<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill</link>
	<description>Site dedicated to all things barbeque, including recipes, reviews, stories, sauces and rubs, and info about dutch oven cooking</description>
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		<title>
		By: Anonymous		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-217442</link>

		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Sun, 10 May 2020 21:20:50 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-217442</guid>

					<description><![CDATA[2.5]]></description>
			<content:encoded><![CDATA[<p>2.5</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Anonymous		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-46378</link>

		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Sat, 31 Mar 2018 15:00:42 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-46378</guid>

					<description><![CDATA[1]]></description>
			<content:encoded><![CDATA[<p>1</p>
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			</item>
		<item>
		<title>
		By: Anonymous		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-24279</link>

		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Wed, 07 Jun 2017 20:41:00 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-24279</guid>

					<description><![CDATA[3.5]]></description>
			<content:encoded><![CDATA[<p>3.5</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Anonymous		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-23496</link>

		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Sat, 13 May 2017 16:55:03 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-23496</guid>

					<description><![CDATA[5]]></description>
			<content:encoded><![CDATA[<p>5</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Anonymous		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-23169</link>

		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Sun, 30 Apr 2017 22:29:15 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-23169</guid>

					<description><![CDATA[4.5]]></description>
			<content:encoded><![CDATA[<p>4.5</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Anthony		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-19819</link>

		<dc:creator><![CDATA[Anthony]]></dc:creator>
		<pubDate>Mon, 09 May 2016 19:55:38 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-19819</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-15392&quot;&gt;Chris Lorenc&lt;/a&gt;.

Wow! That&#039;s a tough one there grilling a beef tenderloin. It&#039;s kind of hard to mess up grilling the leanest cut of beef. If you want to impress someone grill a flank steak and make it come out just as tender as your tenderloin then I might be a little impressed.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-15392">Chris Lorenc</a>.</p>
<p>Wow! That&#8217;s a tough one there grilling a beef tenderloin. It&#8217;s kind of hard to mess up grilling the leanest cut of beef. If you want to impress someone grill a flank steak and make it come out just as tender as your tenderloin then I might be a little impressed.</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Anthony		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-19818</link>

		<dc:creator><![CDATA[Anthony]]></dc:creator>
		<pubDate>Mon, 09 May 2016 19:50:28 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-19818</guid>

					<description><![CDATA[Why do you Yankees call grilling barbecuing? Do you even know what true barbecuing involves? Probably not. Do you realize how ignorant you sound by calling it such? Until you figure it out call it what it is, grilling and leave the barbecuing to us southerners. By the way, there has never been a hamburger or hot dog that was actually barbecued. ]]></description>
			<content:encoded><![CDATA[<p>Why do you Yankees call grilling barbecuing? Do you even know what true barbecuing involves? Probably not. Do you realize how ignorant you sound by calling it such? Until you figure it out call it what it is, grilling and leave the barbecuing to us southerners. By the way, there has never been a hamburger or hot dog that was actually barbecued. </p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Danny Cox		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-18862</link>

		<dc:creator><![CDATA[Danny Cox]]></dc:creator>
		<pubDate>Thu, 31 Mar 2016 21:48:09 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-18862</guid>

					<description><![CDATA[Mr. Flay should stop by this years &quot;Web Off&#039; in Santa Clara (&quot;by invitation&quot; charity event), that has people cooking all sorts of interesting things, like Wild Boar, Deer, Bison, Duck, Fish (only won once), etc.  Some very interesting and often unique food.  It&#039;s around late June early July timeframe.  Let me know if Mr Flay would like an invite...

A great event.

I&#039;ve found that bringing Dirty Margies, or &quot;Dantini&#039;s&quot; is a fun way to cull the competitive herd. Also makes a nice marinade! :)

Now there&#039;s a new TV show concept for you.  BBQ battles - anything goes!


FYI -
I just bought parts to fully rebuild a 12 year old Stainless Steel, Front Avenue 3 burner BBQ.  Why -  because it&#039;s the absolute best cooking top I have ever used.  The three burners go front to back, allowing you to turn off portions of the grill making it easier to control temp, flame, etc. 

I am constantly looking for interesting recipes to try out.  Santa Maria is a great stand by, but I also love making Thai Curry skewers, Seasoned Tri-tip, or finishing off an 8 hour &quot;Sous Vide&quot; Pork loin on the grill with a side of home made Habanero-Pineapple sauce.

I&#039;ll look for your show!

Thanks,

Danny]]></description>
			<content:encoded><![CDATA[<p>Mr. Flay should stop by this years &#8220;Web Off&#8217; in Santa Clara (&#8220;by invitation&#8221; charity event), that has people cooking all sorts of interesting things, like Wild Boar, Deer, Bison, Duck, Fish (only won once), etc.  Some very interesting and often unique food.  It&#8217;s around late June early July timeframe.  Let me know if Mr Flay would like an invite&#8230;</p>
<p>A great event.</p>
<p>I&#8217;ve found that bringing Dirty Margies, or &#8220;Dantini&#8217;s&#8221; is a fun way to cull the competitive herd. Also makes a nice marinade! 🙂</p>
<p>Now there&#8217;s a new TV show concept for you.  BBQ battles &#8211; anything goes!</p>
<p>FYI &#8211;<br />
I just bought parts to fully rebuild a 12 year old Stainless Steel, Front Avenue 3 burner BBQ.  Why &#8211;  because it&#8217;s the absolute best cooking top I have ever used.  The three burners go front to back, allowing you to turn off portions of the grill making it easier to control temp, flame, etc. </p>
<p>I am constantly looking for interesting recipes to try out.  Santa Maria is a great stand by, but I also love making Thai Curry skewers, Seasoned Tri-tip, or finishing off an 8 hour &#8220;Sous Vide&#8221; Pork loin on the grill with a side of home made Habanero-Pineapple sauce.</p>
<p>I&#8217;ll look for your show!</p>
<p>Thanks,</p>
<p>Danny</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Chris Lorenc		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-15392</link>

		<dc:creator><![CDATA[Chris Lorenc]]></dc:creator>
		<pubDate>Sat, 11 Jul 2015 17:01:04 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-15392</guid>

					<description><![CDATA[Would love to show how I grill a beef tenderloin to perfection - on my Weber or Vermont - with a recipe and process that is fail safe with consistently outstanding results.]]></description>
			<content:encoded><![CDATA[<p>Would love to show how I grill a beef tenderloin to perfection &#8211; on my Weber or Vermont &#8211; with a recipe and process that is fail safe with consistently outstanding results.</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: How to Cure a Barbeque Grill &#124; Family - Popular Question &#38; Answer		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-6755</link>

		<dc:creator><![CDATA[How to Cure a Barbeque Grill &#124; Family - Popular Question &#38; Answer]]></dc:creator>
		<pubDate>Mon, 20 Jan 2014 01:00:10 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-6755</guid>

					<description><![CDATA[[&#8230;] How to Cure a Barbecue Grill. Barbecue grills last long and cook food uniformly when cured before using for the first time and again at the start of the season. Breaking in a new BBQ Grill &#124; BarbequeLovers.com [&#8230;]]]></description>
			<content:encoded><![CDATA[<p>[&#8230;] How to Cure a Barbecue Grill. Barbecue grills last long and cook food uniformly when cured before using for the first time and again at the start of the season. Breaking in a new BBQ Grill | BarbequeLovers.com [&#8230;]</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: David Henderson		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-5600</link>

		<dc:creator><![CDATA[David Henderson]]></dc:creator>
		<pubDate>Tue, 09 Oct 2012 01:43:16 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-5600</guid>

					<description><![CDATA[great idea,like to see a half hour new grilling show,would love to show bobby some southern grilling\smoking............remember everything is better on a grill............]]></description>
			<content:encoded><![CDATA[<p>great idea,like to see a half hour new grilling show,would love to show bobby some southern grilling\smoking&#8230;&#8230;&#8230;&#8230;remember everything is better on a grill&#8230;&#8230;&#8230;&#8230;</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Jessica		</title>
		<link>https://www.barbequelovers.com/grills/seasoning-a-new-grill#comment-2912</link>

		<dc:creator><![CDATA[Jessica]]></dc:creator>
		<pubDate>Thu, 06 Mar 2008 16:07:43 +0000</pubDate>
		<guid isPermaLink="false">http://barbequelovers.com/?p=51#comment-2912</guid>

					<description><![CDATA[Hey all you BBQ lovers! 

I am casting a new show on the Food Network with Bobby Flay called Grill It! We are looking for exceptional grillers w/ big personalities who would like to share one of their unique, famous recipes! If you, or anyone you know is interested please do not hesitate to call us. I posted further info below.

Thanks so much,
Jessica 

Embassy Row Productions
6467474728


Love to Grill? Cook on the Food Network w/Bobby Flay

GRILL IT! WITH BOBBY FLAY ON THE FOOD NETWORK! 
Are you a Master Griller? Are all barbeques held at your house? If you&#039;re a serious griller (charcoal or gas) and have the skills to prove it, then live out your culinary fantasy on Bobby Flay&#039;s new half hour GRILL IT! series on the Food Network. 

To apply, please create a 3-minute VHS Tape or DVD in which you cook us your favorite dish. Tell us how you created the recipe and the ingredients you use. All applicants must have a terrific personality and must illustrate why you&#039;d make a fantastic candidate for GRILL IT! with Bobby Flay! Unlike &quot;Throwdown with Bobby Flay&quot; this is not a competition, instead Grill IT! shows people how to grill with a well-stocked kitchen. 

All applicants must live in the U.S and be 18 and over (although quick-witted teenagers with parents&#039; permission can apply). Professional chefs need not apply. No drop-ins please! 

To be considered, please mail your submission tape, original recipe and photo of yourself to the address below no later than March 15th. 

Also: If you are in the tri-state area, we are having an open casting call March 7th from 11-7. Please email for further details. 

ATT: GRILL IT! 

110 Leroy Street 

New York City, NY 10014]]></description>
			<content:encoded><![CDATA[<p>Hey all you BBQ lovers! </p>
<p>I am casting a new show on the Food Network with Bobby Flay called Grill It! We are looking for exceptional grillers w/ big personalities who would like to share one of their unique, famous recipes! If you, or anyone you know is interested please do not hesitate to call us. I posted further info below.</p>
<p>Thanks so much,<br />
Jessica </p>
<p>Embassy Row Productions<br />
6467474728</p>
<p>Love to Grill? Cook on the Food Network w/Bobby Flay</p>
<p>GRILL IT! WITH BOBBY FLAY ON THE FOOD NETWORK!<br />
Are you a Master Griller? Are all barbeques held at your house? If you&#8217;re a serious griller (charcoal or gas) and have the skills to prove it, then live out your culinary fantasy on Bobby Flay&#8217;s new half hour GRILL IT! series on the Food Network. </p>
<p>To apply, please create a 3-minute VHS Tape or DVD in which you cook us your favorite dish. Tell us how you created the recipe and the ingredients you use. All applicants must have a terrific personality and must illustrate why you&#8217;d make a fantastic candidate for GRILL IT! with Bobby Flay! Unlike &#8220;Throwdown with Bobby Flay&#8221; this is not a competition, instead Grill IT! shows people how to grill with a well-stocked kitchen. </p>
<p>All applicants must live in the U.S and be 18 and over (although quick-witted teenagers with parents&#8217; permission can apply). Professional chefs need not apply. No drop-ins please! </p>
<p>To be considered, please mail your submission tape, original recipe and photo of yourself to the address below no later than March 15th. </p>
<p>Also: If you are in the tri-state area, we are having an open casting call March 7th from 11-7. Please email for further details. </p>
<p>ATT: GRILL IT! </p>
<p>110 Leroy Street </p>
<p>New York City, NY 10014</p>
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