'Tis the season: BBQ/grilling

[D.C. Hughes]

Looking for interesting BBQ/grill recipes/ideas.

The DMV Order of The Grill: 24/7/365, All-Weather/All-Seasons (http://www.facebook.com/group.php?gid=220678597406&ref=ts) is going to be doing our first get together soon...

Shanoli and I are already scheming on doing tandoori turkey.

Beyond that, corn and potatoes on the grill is a no-brainer--any other veggie ideas/techniques?

[57plymouth]

A slab of beef and some fire. Add cold beer (preferably home brewed) in regular intervals.

No further tinkering is needed.

[Hockeyfan]

I can't get behind your thread name as it implies that you can't grill all year. That's just heresy. Where I'm from we grill all year. Where I live now we grill ALL year. You summer season grillers. I tell ya.

As for ideas. Meat. Meat and more meat. I love meat. Veggies. You can grill pretty much anything. Check a few websites out. Here are a couple that should have plenty of ideas for you if that's your thing. Not get out and do some cooks. Low and slow.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=showcat&catid=1

http://www.barbecuebible.com/board/viewforum.php?f=2

[D.C. Hughes]

a slab of beef and some fire. Add cold beer (preferably home brewed) in regular intervals.

No further tinkering is needed.

rofl.

[D.C. Hughes]

I can't get behind your thread name as it implies that you can't grill all year. That's just heresy.

ROFL.

Nope, I believe in 24/7/365 grilling--it's the getting people together part.

As for ideas. Meat. Meat and more meat. I love meat. Veggies. You can grill pretty much anything. Check a few websites out. Here are a couple that should have plenty of ideas for you if that's your thing. Not get out and do some cooks. Low and slow.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=showcat&catid=1

http://www.barbecuebible.com/board/viewforum.php?f=2

Thanks!

BTW, not "veggie only"; 'tis and veggies

[Hockeyfan]

Doing a London broil right now on the BGE with some sweet potatoes. Yum, yum, yummy.

Bud light in hand. Will do some ribs next week. Mmmmmmmm

[57plymouth]

rofl.

I'm not kidding newbie.

[Bjorn74]

Got a 20lb shoulder in the freezer waiting for Sunday to come out for the week long thaw. Slow thaw followed by a slow, 16-20 hour smoke session. Got my hickory chunk and JD barrel chips lined up. Let's hope I didn't use too much propane on the last beer.

[Cubfan]

a 20# pork shoulder?? Its either a pork picnic, or 2 shoulders packaged together.

Sunday looks pretty open, other than the wife doing a 10k. We really only go to her races for the end. Might be a Q-day. Some baby backs perhaps.

[DarthDaddy]

Spring Maintenance time... Gas Grill igniter broke one freezing night in January when I was grilling... Have the part need to replace...

Need to clean the Gas Grill and the Weber Kettle Grill. Looks like a weekend project.

Looking at doing some major Chicken grilling on Friday Night. With finals next week I wont have tome to cook. Grill now for later!:chugchug:

[Hockeyfan]

a 20# pork shoulder?? Its either a pork picnic, or 2 shoulders packaged together.

Sunday looks pretty open, other than the wife doing a 10k. We really only go to her races for the end. Might be a Q-day. Some baby backs perhaps.

Or a wild bore from SC. LOL. That's a pretty quick cook too. How hot you cooking that thing at? Sometimes I'll do small shoulders that long at a steady 2something.

Cf. I thought about some ribs this weekend too. I haven't seen baby backs on sale in AGES. I did some spares a month or so ago and they were good, but I think I like BB better. Just want them to go on sale for Pete's sake. Mmmmm ribs. Enjoy the Ribs CF. I envy you. I may break down and pay full price. We shall see. I'll cook something as I always do.

BJ (l like saying that...LOL) I like the hickory. The JD barrel.....not so much. Maple perhaps? Good with pork. Hickory is king either way. What is propane in beer BTW? Is this when your cooking it down or something?

[Hockeyfan]

Spring Maintenance time... Gas Grill igniter broke one freezing night in January when I was grilling... Have the part need to replace...

Need to clean the Gas Grill and the Weber Kettle Grill. Looks like a weekend project.

Looking at doing some major Chicken grilling on Friday Night. With finals next week I wont have tome to cook. Grill now for later!:chugchug:

Darth. This is the BBQ (Pork) and grilling thread. No propane allowed. :icon_wink:

[Bjorn74]

Or a wild bore from SC. LOL. That's a pretty quick cook too. How hot you cooking that thing at? Sometimes I'll do small shoulders that long at a steady 2something.

Cf. I thought about some ribs this weekend too. I haven't seen baby backs on sale in AGES. I did some spares a month or so ago and they were good, but I think I like BB better. Just want them to go on sale for Pete's sake. Mmmmm ribs. Enjoy the Ribs CF. I envy you. I may break down and pay full price. We shall see. I'll cook something as I always do.

BJ (l like saying that...LOL) I like the hickory. The JD barrel.....not so much. Maple perhaps? Good with pork. Hickory is king either way. What is propane in beer BTW? Is this when your cooking it down or something?

These days I think the smoker wont stay below 200 for long. I like to let it smoke at 180 for 8-10 and then raise it up to cook it around 220/250 the rest of the way. When I'm finishing it off, I just care about the internal temp. Remote thermometers are the bomb. My wife wants to get another smoker soon. This one was a trial rig for our turkeys, which are always too big to fry. Now we can make it a permanent fixture in the yard.

As for the chips, I use the hickory chunks for the long smoke and chips to get it started. The JD chips were on sale. Thought I'd give them a whirl. Might have even been cheaper than the hickory chips. The re-sealable bag is an asset. I should do some ribs under the pork for the first few hours and have them as a snack or maybe breakfast. Nothing bastes like a pork shoulder, huh?

[Hockeyfan]

These days I think the smoker wont stay below 200 for long. I like to let it smoke at 180 for 8-10 and then raise it up to cook it around 220/250 the rest of the way. When I'm finishing it off, I just care about the internal temp. Remote thermometers are the bomb. My wife wants to get another smoker soon. This one was a trial rig for our turkeys, which are always too big to fry. Now we can make it a permanent fixture in the yard.

As for the chips, I use the hickory chunks for the long smoke and chips to get it started. The JD chips were on sale. Thought I'd give them a whirl. Might have even been cheaper than the hickory chips. The re-sealable bag is an asset. I should do some ribs under the pork for the first few hours and have them as a snack or maybe breakfast. Nothing bastes like a pork shoulder, huh?

Yer making me VERY hungry. I will pay whatever. I AM having ribs this weekend. What rub to use.....

I have some JD chips as well. Yes the re-sealable is great. I've got about 5 or 6 bags of various woods in my garage on the BBQ shelf. What are you getting for a smoker?

I need a new remote thermometer. I have a BBQ Guru that keeps my smoker on temp, on the money and a thermometer I use for the meat. My remote one broke. I am going to get the one Cubby and many others use. I think its the Maverick something or other. I forget the model off hand. I have it bookmarked somewhere. 54? I could foresee getting another EGG in the future. Not sure what size though. Perhaps something smaller. Then I could have a little cluster.

I want to improve my table as well by tiling it. May get stuff this weekend for it. I have 2*4 as the top now spaced in rows. I think I may just put a concrete board on top of them and screw it down, then tile on top of that. Then finish the outside a bit more decorative. Then add a few beer openers to it. I do need a new cover though. Mine is about toast.

[Bjorn74]

Ideally?

http://www.sausagemaker.com/ProductImages/41835.jpg

50lb Electric smokehouse. Maybe a 100lb model. We tilt the 50 pound mark on occasion. Well, actually, I'd want the functional pieces and build one out of brick and line it with SS. But that's out of the budget right now. I'd be building a garden oven and brewing station into the mix.

So we're probably going to go with the same one from Gander Mountain. We got three years out of this one. Three more years takes us a long way for $200. Better temperature control for cold smoking fish and malt would be ideal. Propane or any direct heat method eliminates the 80-90F smoking.

There is a place in town that sells smokers we see at Amish houses. In the Fall, you can smell the ham and bacon smoking at the hog farms. They're about 8 feet tall and stand on legs about 18 inches long. You could probably hang a hog cut in half, or maybe the whole thing sans head. I haven't taken the time to stop and ask. I'm thinking about $4000. WAY out of the budget. Until I ask, I can dream. I think you can choose your heat source for those. They're about the size of a small garden shed.

[Cubfan]

I think its the Maverick ET-73. Its down in my chest freezer at the moment keeping an eye on my lagering Buffett Beer :) Ill let you know if thats not the right model # but I think it is. I really like(d) the thermometer until one of my probes went out. I guess they all burn out in time... but being able to monitor both chamber temps and food temps is great.

Yeah HF, Im done with spare-ribs. They are fattier, dont taste as good, and greasier than babybacks. Babybacks are usually $3.99LB around here. Or maybe its $4.99LB. Cant remember. They are pricey but given its not an everyday thing, I dont mind popping for them a few times a year.

[Bjorn74]

Find a custom butcher and see what they're charging. A lot of the breakfast places here do the whole hog sausage with a custom butcher where they grind everything that's easy to get to. That should leave a lot of ribs to sell. And since they've sold off the hog, there isn't a huge need to make a mint on them.

I'll check with our butcher next time I'm out there (October).

[Hockeyfan]

I can check. I can only imagine here in NC (Cary, NC) that the place will charge a mint. Even for entrails. LOL. IT's a ritzy area in general. If I can get nice and fresh for less $ that would be great.

Your certainly right CF. I do them more than a couple of times a year though. But for a once in a while deal it's not too bad. The thing is here they go on sale for 1/2 price fairly often (usually), but lately that hasn't happened. It really sucks. I usually buy as few and throw them in the freezer. That reminds me. I still have some BBQ in the freezer from the last shoulder I did. May have to break that out or use in a chili as you recommended.

I think you're right. It is the ET-73. I'll just get it and wrap the probes in foil to protect. With the pit minder I don't have to worry about high temps that can damage the probes. Just don't kink them either.

[Cubfan]

Find a custom butcher and see what they're charging. A lot of the breakfast places here do the whole hog sausage with a custom butcher where they grind everything that's easy to get to. That should leave a lot of ribs to sell. And since they've sold off the hog, there isn't a huge need to make a mint on them.

I'll check with our butcher next time I'm out there (October).

I find it quicker and easier to just go to the store and pay the $3.99lb and get grilling!

[Bjorn74]

I think I'm going to send my new probe into the office to have one of her techs put a wiring shrink wrap on it. Takes a couple minutes and they enjoy using the toys.

[wolfmanyoda]

I smoked a couple of chickens yesterday, doing ribs tonight. :chugchug:
Now if only I had some homebrew skills.

[Cubfan]

Bjorn can teach ya!

[Bjorn74]

I smoked a couple of chickens yesterday, doing ribs tonight. :chugchug:
Now if only I had some homebrew skills.

Try the Foam Blowers of Indiana (www.foamblowers.com) or Anita at Great Fermentions will set you up. Her store's on 65th between Binford and Allisonville.

[wolfmanyoda]

LOL, let me rephrase that: Now if only I had the time, space, and money to work on homebrew skills.

So...how much space does a fellow need?

[Bjorn74]

LOL, let me rephrase that: Now if only I had the time, space, and money to work on homebrew skills.

So...how much space does a fellow need?

About the same as your smoker and normal beer storage. If you do it in your garage or out in the yard or driveway and put everything in a contained space, I've seen photos of a small porch with a tarp over a stack of equipment 2x2x5'. But that's the All Grain way. You can start with a couple buckets, a 4 or 5 gallon stock pot, a funnel and a big spoon. There's little things, but those are the big parts.

[Hockeyfan]

Bjorn can teach ya!

:icon_lol:

[D.C. Hughes]

Opps... Didn't see that this thread took off--I read it tomorrow.

Looks like I'm relocating to one of the Meccas of American Grilling/BBQ soon... (And the Home of Army medics)

[Hockeyfan]

Opps... Didn't see that this thread took off--I read it tomorrow.

Looks like I'm relocating to one of the Meccas of American Grilling/BBQ soon... (And the Home of Army medics)

Your coming to NC then? Home of BBQ! Nice. Lucky break for you. Get's you out of DC. YAY.

I got a pack of 3 baby backs a few days ago at BJs. I'll be firing up the pit this weekend. Mmmmm. Also have a shoulder in there I gotta do something with. Likely freeze it till another weekend.

[SketchBoy]

Dang I want a grill of some kind. We're living in an apartment, and even though we're on the ground floor with a cement patio there are apparently local bylaws that prohibit us from grilling closer than 20' from the building, and the landlords made it a straight "no grilling" rule.

Of course, probably a third of the apartments still have grills out, and I see them being used all the time with no problem.

I'm thinking I might build my own grill our of a large terra cotta planter so it's less conspicuous when not in use. :eusa_whistle:

[Hockeyfan]

Dang I want a grill of some kind. We're living in an apartment, and even though we're on the ground floor with a cement patio there are apparently local bylaws that prohibit us from grilling closer than 20' from the building, and the landlords made it a straight "no grilling" rule.

Of course, probably a third of the apartments still have grills out, and I see them being used all the time with no problem.

I'm thinking I might build my own grill our of a large terra cotta planter so it's less conspicuous when not in use. :eusa_whistle:

When I moved to NC I had a propane grill and a little charcoal grill. We had the same rule. I just wheeled it out...usually only 10 feet or so and grilled away. F them. LOL. It was also an apartment on the first floor. I'd say just do it. Are they going to give you the boot? They would have to find another tenant and so on. Not likely. You'll at worst get a warning. Plus if everyone is doing it, then it makes it okay. Right?

[wolfmanyoda]

That's just not right. A man can't live without grilling.
Go for it, it's good for you.

[Bjorn74]

I'll tell you. 20# pork shoulder rubbed twice yesterday morning and then put on smoke at 190-200F for 20 hours. Beer (Belgian Pale) and then "hickory juice" (wood soak water) in the water bath. Splendid stuff. Absolutely awesome. We may have three pounds left from the baptism reception.

[Bollux]

bbqed up some carne asada for a mexican mothers day get together. 7 lbs. of skirt steak marinated overnight. was mm mmm goood!

[Electriclime]

Made a simple chicken yakitori (eating it as I type).

Cut up some chicken breast into bite size chunks, gave it a soak in some Soy Vay Veri Veri Terikaki. Put it on some bamboo skewers alternating with 1 inch pieces of green onion. Then grill 'em over high heat.

[irie feeling]

Made a simple chicken yakitori (eating it as I type).

Cut up some chicken breast into bite size chunks, gave it a soak in some Soy Vay Veri Veri Terikaki. Put it on some bamboo skewers alternating with 1 inch pieces of green onion. Then grill 'em over high heat.
Nice.:icon_razz: