I'm going to do it every weekend now this summer. I'm getting pretty good at it.
And that's not the same as barbecuing.
And that's not the same as barbecuing.
Gina;bt912 said:No it's not the same and that's why I like it. All the food in not infused with the taste of the fuel. I don't know why, but that stands out to me where others say it doesn't. I do like smoky flavors, but I like the versatility of adding it or not and then choosing the exact flavor as the food requires. I use applewood or hickory chips the most.
What have you tried so far?
ElCid;bt913 said:What's your specialty? Ya gotta have a specialty. I was good at steaks, Dog.
Kali;bt914 said:Any tips on Brats? I have tried to like these thing but just cannot like them.
lpast;bt919 said:I live in fla and I grill all year round, but ive been grilling in spring summer and fall for years before I moved to fla..
I do it all on the grill, fish, steak, bbq ribs, vegetables and roasts including Prime Ribs....just remember to INDIRECT cook most things.....Roasts, chickens, ribs...turn off one side of the grills burners and turn on the opposite side you place the roast....heres a tip for you guys...I use many herbs and spices in cooking...but to simplify it for you for grilling go to this site and look at his magic seasonings....especially MEAT MAGIC, BLACKENED STEAK MAGIC, PORK and CHICKEN MAGIC...rub it in the meat by hand....
Home - Chef Paul Prudhomme
lpast;bt919 said:I live in fla and I grill all year round, but ive been grilling in spring summer and fall for years before I moved to fla..
I do it all on the grill, fish, steak, bbq ribs, vegetables and roasts including Prime Ribs....just remember to INDIRECT cook most things.....Roasts, chickens, ribs...turn off one side of the grills burners and turn on the opposite side you place the roast....heres a tip for you guys...I use many herbs and spices in cooking...but to simplify it for you for grilling go to this site and look at his magic seasonings....especially MEAT MAGIC, BLACKENED STEAK MAGIC, PORK and CHICKEN MAGIC...rub it in the meat by hand....
Home - Chef Paul Prudhomme
samsmart;bt916 said:So far, only hot dogs and hamburgers.
I have an issue with undercooking my hamburgers just a bit. I think this may be because I'm not waiting long enough for the coals (I have a charcoal grill) to get to the right temperature. I also think I overcrowded the grill.
If I can get to the store this weekend, I'm gonna give steaks a go. I think first I'm going to cook a pack of hot dogs, since those are easier to tell when they're done. Then I'll cook the steaks when I'm sure the coals have gotten as hot as they can be.
When I cook hamburgers, I only flip them twice throughout the whole thing so they get cooked evenly. Also, I don't season them before I put them on the grill - seasoning them before putting them on the grill only dries out the meat as the salts in the seasoning absorb the juices.
Another thing I did was go to the store and pick up a small aluminum dish, like a small meat loaf tin. When I was finished cooking the meat I washed some mushrooms and put them in the aluminum pan and poured olive oil over the mushrooms inside it and put the pan on the grill to cook rather than do it on the stove top. I also cooked a pot of baked beans on the grill that way too. In fact, I got a pot that was all stainless steel - no plastic handle or anything else - so I could do this more often.
I cooked those, realizing that I had plenty of heat left over after cooking the meat and realized that I needed a side dish. So those are what I cooked - a pot of beans and some mushrooms using the heat left over from the coals.
If I really wanna go fancy, I can also cook sliced onions in a small tin that way too. I didn't then because I didn't have the time. I might also up the flavor by putting some garlic in the tins.
Kali;bt914 said:Any tips on Brats? I have tried to like these thing but just cannot like them.