So we've been lusting after a Weber Genesis but meanwhile have limped along with our old whatever-it-was that we bought about 15 years ago (for about $600, so up there in cost for its time), looking for a Weber on sale or even a used one off Craigs List to buy before our old unit bit the dust for good. Surely, someone impacted by the recession would put one up for sale eventually. But no, never came across one and two weeks ago some orifice fell off and the cost of replacing that is a whole $200 'assembly'. No way we'll do that, but now that we HAD to decide we balked at buying something brand new and expensive that's going to rot in this corrosive, moist saltwater environment just like our old one did. Other than a BGE, no barbecue is made to put up with what our barbecues have to.
So we had just decided that it was smarter money to to the disposable route, spending say $160 on some cheap CharBroil type unit that we'd just replace rather than repair. In fact, small, or at least smaller
vs. larger meets our needs best in fact because smaller is more easily portable--our barbecue does not have a fixed location, but rather tends to spend winters on the wind-protected north side of the house and summers on the water side.
We hadn't gotten around to making that purchase when we visited friends in Lake Havasu last week and watched Roger sear a small roast on the searing station of his outdoor grill.
A searing station is a whole new world to us. At least in terms of outdoor use; it's a great indoor technique I and most of you employ often, but I'd not seen or used this feature on an outdoor grill before. And wow did it work well! Renee liberally coated a 12" length of whole beef tenderloin with a dry rub, and Roger blackened it on the searing station before moving it over to the grilling side of the barbecue to roast. The resulting roast was black and incredibly crusty on the outside and perfect medium rare within. And the crustiness was so durable that it persisted on the leftovers we put into sandwiches the next day. Heart be still! After dinner that night, I used their computer to go to Lowes.com and buy one for us.
Oh, cost? Just $300. So about twice what the CharBroil would have cost but still in the disposable zone in that we can buy 2.5 of these for the cost of one Weber. http://www.lowes.com/pd_314076-52341-SH3118B_