The BBQ & Grilling Thread

[P1]

Does anyone have a Big Green Egg or Kamado Joe here?

[M_Six]

This thread never fails to leave me green with envy. I so wish I had the space for a grill and the time to learn how to use it.

[lsturbointeg]

Originally Posted by M_Six

This thread never fails to leave me green with envy. I so wish I had the space for a grill and the time to learn how to use it.

How do you not have space? When I lived in an apartment I would grill right outside the back door in a little hibachi

[TXSTYLE]

This the season!!! My Grill is uncovered and ready for Summertime Grilling!!!

[cmyx6go]

Originally Posted by TXSTYLE

This the season!!! My Grill is uncovered and ready for Summertime Grilling!!!

Don't you grill all year round? I do. Only thing that stops me is if the grill is covered in snow. Don't get me wrong, when summer ends I do look forward to putting on the oven and doing some real cooking. I get a little bored of grilled everything. But certain things, like steak always go on the grill regardless of time of year.

[lsturbointeg]

Originally Posted by TXSTYLE

This the season!!! My Grill is uncovered and ready for Summertime Grilling!!!

I've been grilling all winter long! you are late to the party!!!

[bimmer456]

Originally Posted by lsturbointeg

I've been grilling all winter long! you are late to the party!!!

Grilling outside beats having to clean the kitchen afterwards.

[TXSTYLE]

Haha!! Well... I do grill some but not nearly as much as late spring and summer.

[lsturbointeg]

[M_Six]

Originally Posted by lsturbointeg

How do you not have space? When I lived in an apartment I would grill right outside the back door in a little hibachi

I was referring to a full gas grill. I have a charcoal grill that I can haul out from the shed and set up, but my previous attempts at using it have all been full-blown epic-fail-boats. I'm seriously inept at anything to do with cooking. I mean barely-able-to-prepare-pasta inept. Right? Boil water, insert pasta, watch for doneness. I can do that. But that is easy to test along the way. With stuff on a grill, not so much. I think it all comes down to my impatience. As much as I love BBQ'd and/or smoked meat, I just don't have the patience to prepare it.

Luckily, there is a pub/restaurant near us that does killer ribs. Best ribs ever. So we hit that place once a month or so just to satisfy the meat-eater urge. And then I hit up this thread to remind myself what I'm missing.

[lsturbointeg]

Originally Posted by M_Six

I was referring to a full gas grill. I have a charcoal grill that I can haul out from the shed and set up, but my previous attempts at using it have all been full-blown epic-fail-boats. I'm seriously inept at anything to do with cooking. I mean barely-able-to-prepare-pasta inept. Right? Boil water, insert pasta, watch for doneness. I can do that. But that is easy to test along the way. With stuff on a grill, not so much. I think it all comes down to my impatience. As much as I love BBQ'd and/or smoked meat, I just don't have the patience to prepare it.

Luckily, there is a pub/restaurant near us that does killer ribs. Best ribs ever. So we hit that place once a month or so just to satisfy the meat-eater urge. And then I hit up this thread to remind myself what I'm missing.

I hear ya! I didn't know crap about grilling either. Shoot, I would burn hot dogs and burgers which clearly is the basics of grilling. Eventually over the years I figured it out.

[cmyx6go]

Originally Posted by M_Six

I was referring to a full gas grill. I have a charcoal grill that I can haul out from the shed and set up, but my previous attempts at using it have all been full-blown epic-fail-boats. I'm seriously inept at anything to do with cooking. I mean barely-able-to-prepare-pasta inept. Right? Boil water, insert pasta, watch for doneness. I can do that. But that is easy to test along the way. With stuff on a grill, not so much. I think it all comes down to my impatience. As much as I love BBQ'd and/or smoked meat, I just don't have the patience to prepare it.

Luckily, there is a pub/restaurant near us that does killer ribs. Best ribs ever. So we hit that place once a month or so just to satisfy the meat-eater urge. And then I hit up this thread to remind myself what I'm missing.

Charcoal is tough. Gas grills are a lot easier. My father bought a Weber years and years ago. We made fun of him because every time he grilled, he took out a loose leaf type binder that came with the grill which had specific cooking instructions and times for all different kinds of food. I'll be damned, that book hit the nail on the head. It would show say rib eye steaks - 1 1/2 inch, Med rare, direct high heat, how many minutes and to keep cover closed except to turn. The steaks were always cooked to perfection. No more guessing.

Although Weber doesn't issue the book anymore, there is a link online with cooking times and directions. It's not as detailed as it used to be, but is still a great tool. I have it saved on my phone and use it all the time.

[Rmtt]

Originally Posted by lsturbointeg

I hear ya! I didn't know crap about grilling either. Shoot, I would burn hot dogs and burgers which clearly is the basics of grilling. Eventually over the years I figured it out.

I like my steaks rare, so never have to worry about burning them! With burgers, I just use a thermometer to make sure I hit a safe temp after turning them once....then I pull them.

I have had gas grills in the past, but been using charcoal for the last few years as I like it a lot better.

But like you said, the more you use it....the more it becomes second nature. I grill anything I can especially during this time of year. Only thing I haven't been able to nail down exactly has been tuna. But I'm getting close!

[KenB925]

Originally Posted by Rmtt

I like my steaks rare, so never have to worry about burning them! With burgers, I just use a thermometer to make sure I hit a safe temp after turning them once....then I pull them.

I have had gas grills in the past, but been using charcoal for the last few years as I like it a lot better.

But like you said, the more you use it....the more it becomes second nature. I grill anything I can especially during this time of year. Only thing I haven't been able to nail down exactly has been tuna. But I'm getting close!

I assume you want it seared and raw in the middle.

If so, cast iron pan (I like the ceramic coated ones).

Or a block of himalayan salt.

[m630]

Originally Posted by M_Six

I was referring to a full gas grill. I have a charcoal grill that I can haul out from the shed and set up, but.....

Luckily, there is a pub/restaurant near us that does killer ribs. Best ribs ever. So we hit that place once a month or so just to satisfy the meat-eater urge. And then I hit up this thread to remind myself what I'm missing.

Did someone say ribs, as in fall off the bone best ribs ever??? At home??? YOU can do it too!
Here's a rib cooking secret, cook them in a slow cooker or you can use your oven, set between 250F-275F and cook 3 1/2 to 4 hours, its all in the prep.
Start the night before, marinate or dry rub as you like, then wrap them in aluminum foil, 2X, super air tight. Thats it!
Now cook in your oven as noted above, and then get your charcoal grill going, you'll just need to get your desired color on each side as they are already cooked, so no more than 5 - 10 mins on each side and you are ready to rock....also, have you considered an LP portable grill? they make small ones so if you can fit a charcoal portable, you can fit a propane unit.
Because you do want to do steaks, and yeah you need a bbq for this!

[2000cs]

We moved into a house with a big propane island grille built in. KitchenAid. But burners were rusted and much else needed repair - yet couldn’t find parts or substitutes anywhere. So I bought a Napoleon because it was approx the same size to fit in the island, added a few bricks to trim it out and am grilling again. Love it.

My BBQ experience and training started at a young age - maybe 8? My parents house had a built in wood/charcoal grille - big brick rectangle with fire at the bottom, single large grille, some sort of cover and a bit of a chimney - something like a smoker. This in Dallas in the 1960s. Anyway they were hosting a bunch of my dad’s colleagues for a big party with ribs cooked on the grille. I took it upon myself to open the fire door and check - it was all red in there but there was no flame. So I gathered all the sticks I could find in the yard. Cremated those ribs; boy were my parents surprised!

Since then I’ve improved my techniques, somewhat.

[TXSTYLE]

Seasoned to Perfection and about to go on the Grill...

[KenB925]

Nothing exotic, just some chicken thighs with an apricot glaze and some sweet potatoes with olive oil, salt, pepper, garlic powder, maple syrup, and balsamic vinegar.

[nyalpine90]

A plate to go of each bbq station, FEDEX priority with signature!

[lsturbointeg]

Fam Bam wanted burgers Saturday night so here's how I do mine!

[lsturbointeg]

for Sunday night...STEAK TIME!

[Sassicaia]

let me trying posting this again..

fired up the bakerstone this weekend (sorry dont know why images are uploading sideways)