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Old 06-18-2014, 04:13 PM   #21
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Thanks! That seems ackward as hell compared to my scissor leg one. I am thinking I might just buy the Brinkmann and make/adapt a cover for it. As I carry it on the front deck of my 21SSL, Height is not too much of a concern. That there would be the PERFECT grill for me.

Tim
If you don't mind me asking, who has the Brinkmann for sale currently? I picked mine up several years ago at Academy when they had them on sale for $99. I was going to buy another one later on, and couldn't find them.

I thought the scissor leg one like yours was an improvement, and took the place of mine which I think I've had for 7 years. Yours is a much simpler setup, as it is like the Coleman.
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Old 06-18-2014, 04:16 PM   #22
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If you don't mind me asking, who has the Brinkmann for sale currently? I picked mine up several years ago at Academy when they had them on sale for $99. I was going to buy another one later on, and couldn't find them.

I thought the scissor leg one like yours was an improvement, and took the place of mine. Yours is a much simpler setup, as it is like the Coleman.
Bass Pro Shops was the only place I found it. for $249. Brinkmann website says Gander Mountain and Cabela's carry as well.

Tim
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Old 06-18-2014, 05:08 PM   #23
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Originally Posted by Cowracer View Post
Thanks! That seems ackward as hell compared to my scissor leg one. I am thinking I might just buy the Brinkmann and make/adapt a cover for it. As I carry it on the front deck of my 21SSL, Height is not too much of a concern. That there would be the PERFECT grill for me.

Tim
Tim,

If you are really THAT serious of a Grill SGT, just get this!
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Old 06-18-2014, 05:11 PM   #24
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Simple.

Cook up a pound of pork sausage in a skillet. When done remove from heat DO NOT DRAIN, toss in a block of cream cheese and cover.

While the cheese is getting all melt-y, prepare your chicken. if they are real thick breasts, you can butterfly them, otherwise just pound them out to a uniform thickness of about 3/8 to 1/2 inch or so.

Stir the cream cheese into the sausage and put a spoon full or so on each chicken breast. Fold up the chicken breast. Make sure the sides can touch, if not, you got too much sausage. Wrap in a strip or two of bacon. The bacon is not for flavor. It's structural. Load-bearing bacon, if you will. It will help hold the chicken breast together. You could pin them together with toothpicks, but c'mon! Bacon! Who wants to eat a toothpick. If needed you go ahead and pin them with toothpicks if they are really fat and meaty (as in the picture) but usually I don't bother. I season them with Weber's Kickin' Chickin' seasoning.

Place slot side up on grill so the sausage mix won't fall out and cook over medium heat about 6 minutes. By then the chicken will firm up enough that you can turn them without fear of the sausage mix falling out. The grease from the sausage mix will baste and flavor your chicken as it cooks.

For the potato packs, cube up 1-2 YUKON GOLD (and ONLY yukon gold) potatoes per person. Throw them on a square of foil, salt and pepper liberally, add some chopped onion, and top with a pat or two of real butter.
Seal foil packs TIGHTLY, and toss on the edges of your grill. Stay away from direct heat if you can. Leave them alone, don't turn them or futz with them for 30-40 minutes. Top with crumbled bacon and a dollop of sour cream if desired.

Get the potatoes going before starting to cook the sausage. If you time it right, everything will come off the grill at the same time.

Tim
1) I assume you're using some kind of diced or ground sausage? I can't see whole sausages fitting in a chicken breast.

2) I do a similar form of potatoes based on an old scout recipe.

Back in the scout days, you'd put down a layer of onion, a layer of sliced potatoes, a layer of hamburger, then a layer of carrots. Wrap tight and bury in the coals to cook a whole single serving meal in one shot.

I modified this to:

Put a double layer of sliced taters, mixed with diced onions and garlic. Cover with vegetable of choice. (I like to do shredded cabbage or Brussels sprouts since the DW won't let me cook those in the house.) Throw in a pinch of water to help generate some steam, wrap tightly and place on the BBQ away from direct heat. Usually takes about 30 minutes to cook, if you're keeping the heat in the grill around the 375-400 range which is the range I use to cook my chicken.
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Old 06-18-2014, 05:23 PM   #25
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Love my Q's. Have a 220 for the camper and just got a 3200 for the house. The thick cast grate really holds a lot of heat so it cooks really even!!

0 hot spots.

Just my 2 pennies.
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Old 06-18-2014, 05:25 PM   #26
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Tim, here is a youtube video that shows the Brinkmann with a base like mine.

I will tell you upfront that I don't take the lower tray with me anywhere as it's a pain as well as trying to keep up with the grease drip pan. They are in my garage somewhere.

The plastic caps that go on the legs opposite of the wheels also cracked easily, and want to fall off anytime you move the grill. I ended up throwing them away, and place two pieces of wood underneath them now, which you have to use to make the grill level.

I would much rather have your grills setup. I wonder if there is a way, if the top unit is the same, to just use your old folding base on the new grill.

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Old 06-18-2014, 05:38 PM   #27
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1) I assume you're using some kind of diced or ground sausage? I can't see whole sausages fitting in a chicken breast.
Sorry, yes... Ground pork sausage. I just grab a tube of cheap Jimmy Dean Mild or whatever is on sale.

tim
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Old 06-23-2014, 03:13 PM   #28
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We have a winner.

Damn near pulled the trigger on a new Brinkmann. But we stopped in Gander Mountain to kill some time and I came across this.



That goes on top of this:



I even got the griddle that goes on it

It's plenty big, got 2 30Kbtu rocket burners, and it has a LID!!. Plus the stove was on sale for $79 and the grill box was on sale for $119.

I'll snap a pic next time I have it full of meat. I'm thinking about 60 or so Kabobs are in the near future.

Tim
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Old 06-23-2014, 03:33 PM   #29
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Fritz was always a die hard charcoal guy....UNTIL we got this;

http://www.amazon.com/Char-Broil-Inf.../dp/B00BFPMLI8

You can buy the carry bag for it, basically a clam shell type duffel bag. Easy to clean, easy to carry.

We started out RVing with one of those red grills with the scissor legs on it, oval shaped.

It's gathering cobwebs on the lanai right now, along with our HEAVY charcoal grill (the kind with the huge wagon type wheels on it).

We use ONLY this Charbroil grill now, here OR while camping. They ain't lyin' when they claim it's flare-up free.

I just need to buy an adapter kit for it so we don't have to use the little 1 lb. cans, and then can use our RV tanks. Detest those 1 lb. things. Don't like handling them and dislike traveling with them even more.
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Old 06-23-2014, 08:46 PM   #30
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Fritz was always a die hard charcoal guy....UNTIL we got this;

Amazon.com : Char-Broil TRU Infrared Grill2Go X200 Grill : Grill Parts : Patio, Lawn & Garden

You can buy the carry bag for it, basically a clam shell type duffel bag. Easy to clean, easy to carry.

We started out RVing with one of those red grills with the scissor legs on it, oval shaped.

It's gathering cobwebs on the lanai right now, along with our HEAVY charcoal grill (the kind with the huge wagon type wheels on it).

We use ONLY this Charbroil grill now, here OR while camping. They ain't lyin' when they claim it's flare-up free.

I just need to buy an adapter kit for it so we don't have to use the little 1 lb. cans, and then can use our RV tanks. Detest those 1 lb. things. Don't like handling them and dislike traveling with them even more.
I love that little grill. Don't leave home without it.
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