When buying our range, I grilled on the Viking and the Wolf (ribeyes) and preferred the Wolf. Make sure they have you use the blankoff plate to see how it works, and try grilling your steaks (assuming you're a rare or mrare type) without the blankoff plate. I've found the owner's manual on the Wolf to be a little timid on using the grill, and the rep at the Wolf test kitchen while well intended did not know that much (must admit, the Viking staff were outstanding). Finally, there's a cleaning trick that I got from this site to invert a throw-away aluminum baking pan that just fits on the grilling grid to burn off any residue for about 10 minutes.

Actually, I have had the same problem the past few months. In fact, one of the Vidalias I bought was soooo sharp that my husband ( in the next room) complained about the smell from the onion I was chopping. I ended up pitching part of it because it was making my entire freezer reek of onion. This has never happened before with any type of onion. I bag left over chopped onion in heavy vacuum seal bags to use later, I normally can't smell a thing through those bags. Now that I think back, it was one of the rounder rather than flat Vidalias. Most of the flat ones are soft lately. Joanne

Thank you, everyone! Here's the recipe for the dressing. Vidalia Onion Relish 1 cup onions, diced 1 Tblsp. vinegar (I used red wine vinegar) 1/2 cup mayo 1 Tblsp. brown sugar. Blend last three ingredients together, then add onions. Whisk together until smooth. Serve over fried green tomatoes. Enjoy! The batter we use is a brand name batter (Whistle Stop). They do have a website but you can check the little grocery stores (where I found mine). I saved some tomatoes and dressing for myself when we have BLTs tomorrow for lunch. I'm using the fried green tomatoes and dressing instead of ripe tomatoes and plain mayo. I'll post a picture of that as well! Brad AKA Moonwolf

I'm a little skittish about committing to the time, but I'd like to be in. This is great timing to learn new burgers. I don't have any good burger recipes to start with. The only good burger I've made was regular old beef burger with cheddar - cooked on my new grill. My daughter who is a ridiculously picky eater, just said yesterday that it's too bad she doesn't like cheeseburgers like all her friends - bc. it's so hard for us to find food she'll eat (other than pasta with butter, and pizza - she's even sick of macaroni and cheese - and peanut butter). I thought that if I could develop some stuffed burger - or some variation she would like, that we'd all have a better time when we have company for grilling. Riverrat - I noticed you got a new grill. What kind? Having a new grill that cooks evenly has definitely helped. I'm off to check out the recipe thread. Great idea Michelle. Lynn.