I realize the Medallion isn't Stainless, but the version without rotissiere (which I probably won't use) is $200 less. Could someone spell out for me why the Virco would be a better unit. I just started my research, so I don't know all the factory specs. This might be a quick way to get the answers I seek.

Thanks,
-ER

3 Main burners @ 20K BTU
Side Burner @ 12K BTU
Rotisserie Burner @ 12K BTU
SS Main Burners
Large Cast Brass Side Burner
Stainless Flame Tamers
Very Heavy Rotisserie Rod
Rotisserie Motor - SS Cover
Welded and Formed SS One Piece Hood
SS Fire Box With Front SS Drip Tray
Side Burner Integrated Into Unit (Much Stronger)
Hidden LP Tank with No Fuel Indicator
Thick Cover
Smooth Edges Everywhere
Electronic Ignition for all burners - No static ignition
SS Frame With Double Layer SS Doors & Full Skirting to Hide Casters Better.

When I bought mine I was comparing to higher end grills that cost $$$$ and of course the Member's Mark from Sam's which is the same price as the Medallion. Good luck on your decision.

Thanks for the advice.

-ER

:)

That's what I said when I lived with my old grill. And trust me - I grilled way less than once per week. Till I bought it. Now all I do is grill on it. Almost every day.

I'd bet money that you'd be WAY more into grilling once you get one of these babies.

Anyone have the same experience?

Sometimes, I just go out and look at it for fun...

Most Vircos have some uneven heat distribution problems, but they are a great value for the bucks and the heat can always be adjusted. I don't think they have many other quality issues as mine seems to quite well made. I just wish the other Virco owners would stop worshipping a grill as a god....it is somewhat embarassing.

Also, I will be providing many of my coveted recipies in the near future. You will all be very lucky to get them as they are award winning!

Maybe it was for a p*ssing contest?

;-)

Title: Bbq Chicken And Andouille Hash With Poached Eggs
Yield: 1 Servings

Ingredients

6 oz chicken breast
1/4 c prepared bbq sauce
1 salt and pepper
2 tb olive oil
2 c diced cooked potatoes;
-1/2-inch dice
1/4 c small diced onions
2 tb minced shallots
1 c chopped andouille sausage; ,
- (8 ounces)
1 tb minced garlic

--------------------------POACHED EGGS--------------------------------
4 eggs
3 tb sliced green onions

-------------------------SAUCE PIQUANTE-------------------------------
1 tb olive oil
2 tb chopped onions
2 tb chopped green onions
2 tb chopped celery
2 tb chopped green bell peppers
1 tb minced shallots
1 tb minced jalapeno peppers;
-seeded
1 tb minced garlic
1 tb chopped fresh basil
1 ts chopped fresh thyme
1 ts chopped fresh oregano
2 bay leaves
1 c peeled; seeded and chopped
-italia
1 c chicken stock
1/2 ts salt
1/2 ts cayenne pepper
2 turns fresh black pepper
1 tb unsalted butter

Instructions

Heat the grill. Season the chicken with salt and pepper. Brush
the BBQ Sauce on the chicken, coating the breast completely. Place the
chicken on the hot grill or broiler and cook for 5-6 minutes on each side.
Set aside and cool.

For hash: In a saute pan, heat the oil. Add the potatoes and saute, shaking
the pan occasionally, for 2 minutes. Add the onions, shallots, and
andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add to
the andouille mixture and saute for 1 minute. Add the garlic and season
with salt and pepper, stir occasionally for 4 minutes.

For poached egg: Bring 3 cups of water to a boil with 1/2 teaspoon white
vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an
egg into a cup and slide the egg gently into the water. Crack another egg
into the cup and when the water returns to a boil slide this egg into the
water as well. When the water returns to a boil, reduce the heat to low and
simmer until the eggs are set, about 2-2 1/2 minutes. Drain on paper
towels.

Yield: 4 servings

SAUCE PIQUANTE: In a sauce pot, heat the oil. Add the onions, green onions,
celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add
the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the
tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook
over high heat for 2 minutes, reduce the heat and simmer, stirring
occasionally, for about 5 minutes. Stir in the butter and remove from the
heat. To assemble, spoon a small amount of the sauce in the center of the
plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and
garnish with shaved green onions.

I had some company coming so I replaced the burner, flavorizer and thermometer on my 1997 Charmglow. Not quite like new, but an amazing difference anyway. The old burner was literally a pile of rust with flame jetting out.

Thanks for the advice, I'll keep watching here for the latest and greatest, and next spring, or maybe this fall, I'll start serious again.

Thanks,
-ER

I like the sound of the customer service to be experienced at Virco; also the fact that converting to NG doesn't void the warranty like it does the Members Mark grill. Now, where do I find the one that compares to the Members Mark grill that sells for around $600? If I read correctly, the most popular Virco grill (Model #?) is priced a few hundred dollars more, but the warranty seems to be worth the extra $$. I am in the Nashville, TN area and believe we have one Costco store located on the far south edge of the city.

Would someone be kind enough to provide me with the model number of the stainless steel Virco grill most commonly discussed in the forum? "bsbbq" describes it nicely in a message above but I didn't catch the model number I should be looking for. I am ready to purchase one if I can find it. Thank you in advance for your assistance.

Doug

Thank you for the model number, I must have passed it over. I joined Costco online last night to try and order the grill on the link provided, but once I had joined and tried to order, the online ordering process indicated that there were none to be had.

Soooo, later in the day, I called the Costco store I mentioned earlier in Brentwood, TN, and once I gave them the number, they said they had 5 in stock. I hopped in the Sport Trac and headed down. Although my membership somehow was not yet registered in the computer system from 16 hours earlier, they were very courteous and gave me a free pass for the evening (without the 5% markup).

They helped load it on my cart for me and again onto the truck once I had purchased it. The design of the grill looks closer to the large grill they have at Sam's Club for $1,500 (?).

I am excited to get started. I am going to order the online conversion kit as soon as I can get someone to give me a membership number. They took the credit card quick enough, I hope my membership number can be forwarded as expediently. hehehe..

Thank you for your help and assistance. I am going to print out the old forums and keep them with the grill manual for all the useful cooking and technical information the contributors have provided.

I am closing on a new home later today and will start moving into it in about a week and have decided not to try and unload the unit to set up and use it for only a week on LP just to have to repack it for the move. I will save it as my own housewarming gift as a NG grill. I am excited. Thanks again.

Doug