Alright, who wants to tackle these two questions, my friends? I'm kind of a newbie as well.
(1) RECOMMENDED STEAK CUTS FOR MEDIUM-WELL TO WELL DONE MEAT I was about to get a few tri tips today from the butcher, when he said "this is beautiful on a grill if you love rare meat," and I told him I was strictly a burning man, and he warned me off. "It's like a round steak" he said. "If you go well with either, you get shoe leather." True? (Sadly, I ended up with brats....and football is so long and far away.....)
And should I be pursuing Ribeyes and New Yorks, which he claims are good for people with medium-well (and beyond) tastes?
(2) BRINKMANN SOUND OFF I haven't heard of this brand before, but the BRINKMANN 2600 seems to have a lot of cooking space, procelain grates, temp gauge, three burners, a side burner, and an electronic ignition. Thoughts? Recommendations? Man, at 200 bucks, it's a welcome improvement on my fiesta propane. Not that it hasn't served me well.
You can take a look at the product here: http://www.lowes.com/lkn?action=product ... 810-2400-0