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I have one of those, a Master Cool variety. Never use it. If you have time and mesquite wood, a quality rib eye can be had given you bought a good quality meat. USDA can't check everything, look for marbling. I like the oven method, but only with a roast.
The old man can cook 10-15 steaks, of multiple cuts and grade, on his grill and get every one just how they like it. I can't. One of my bothers modified my dad's grill and it is now fueled by natural gas. The last steak I ate that he cooked, which was on a webber, also fueled by natural gas, was not as good as some lesser grades I've had. This was prime grade rib eye, and we cut the steaks ourselves. He bought the whole roll, $7.98lb. Nice lightening bolts all throughout.
It's the environment in which you are working. You have to burn some groceries to find happiness.
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83 944
91 FJ80
84 Ram Charger (now gone)
Last edited by mattdavis11; 06-12-2011 at 02:54 PM..
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