Gas Bbq

I'm considering using a broiler Garland for recreational use. She bought the liquidation restaurant. Conversion of the supply natural gas quick connect. I was told that the steakhouse grilled flavor is simply the result of BTU and the variety of The Home Depot Gas Grill could not fully replicate the cooking method.

I will answer as soon as I stop laughing ..... Ok, I stop, you can duplicate the flavor restaurant at home on your grill after cooking some steaks and burgers in 2000, and have mastered the proper temperature and timing for everything you use BTUs. The fire is fire, the flame is the same fire in the kitchen because it is in the backyard, the only reason restaurants have more BTU units due to demand, not because they cook at a higher temperature The button on the front says, low, medium and high. Regarding the pieces of meat, we do not use anything special, it's called profit, most to least, there is "Steak Houses" using the highest grade, but you pay for it. practice practice practice, you will find the right combination, I did and it only took me 35 years.

Your project looks pretty cool.

Certainly the commercial charbroilers can extinguish the BTU.
Thinking Out Loud ... I wonder if you can convert to propane operation. I think propane has more energy content than natural gas, but I do not remember if you need to reset the air-fuel ratio to the hole.

Typical house made barbecue anywhere from 10,000 BTU to 40,000 BTU. Commercial Charbroilers, depending on model, can easily double production from 20,000 BTUs.

I too tend to believe that the results of restaurant are hard to reproduce at home with cuts of meat from the supermarket because most upscale restaurants that use dry-aged meat.

In the spirit of our caveman roots, designs and cooking with fire, I congratulate you.

Commercial grills, salamanders commercial entablatures commercial, commercial roast beef convection ovens use - these make a big difference. Even burning a steak sucks a thin blue flame gas oven with Home cookware home.

Remember, if your talking about steaks, there are two other major factors. Beef 1.marbled - (U.S. Prime dry aged 7 weeks is great, but this is not what restaurants use - good, well-marbled meat old A3 will do very well - just stay away from super thin, A1 supermarket that housewives love .
2. Season excessively then slather with lots of butter maitre d'hotel at the end.
ps real old fashioned charcoal grill to make them-all-if you're man enough, but 35 years of experience as a grill man will not help to improve the steak at all - just you and the labeled average.

Soak wood chips (wood chips for barbecue at your local grocery store) in aluminum foil, Drill holes and place them on the opposite side of the grid you are using. The smoke chips taste and infuse the meat ... Yummy!