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bar-b-que bug anyone?

agamble Posts: 1,029 Joined: 2003/09/22	2004/03/14, 08:05 AM Well, here in Alabama the weather is getting just about right and, as usual, I'm getting the itch. I am ready to embark on one of my favorite hobbies-firing up the old b-b-q grill. Yesterday I went and bought 100 lbs of charcoal and a new wire brush. I had a New York strip last night that was just about perfect. I also grilled up enough chicken breasts to do me and the wife for several days. I will have no problems meeting my daily protein requirements for the next several months. Many years ago I bought a gas grill. It was all the rage. After 3 years, I got tired of burning the meat and re-building it, so I chunked the guts and turned it into a charcoal grill and have never been sorry. What do you guys favor? gas or charcoal. Anyone else share the grillin' bug? Any favorite sauces?
jcannuck Posts: 210 Joined: 2004/01/31	2004/03/14, 09:01 AM I have the bug. I always have the bug. Living in Canada makes having the bug even more difficult. It's pathetic, but last fall I built insulated panels to replace the screens in my gazebo. I can now BBQ 12 months a year, and I do! It really makes the high protein eating a lot easier. On Sundays & Wednesdays I BBQ all my meat, throw it in the fridge and voila! Fast food! I have to agree with the charcoal beats out gas comment. It has taken me awhile, but I have come to see the light. As for sauces, I lean more toward the spices. A little sauce for moisture and then pile on the Montreal Steak Spice. Doesn't get any better than that!
agamble Posts: 1,029 Joined: 2003/09/22	2004/03/14, 09:27 AM I don't know much about the spices but I plan on experimenting this year. Down here we get a Jack Daniels bar-b-que sauce. Green label-excellent! I'm like you. When I fire it up I cook enough to do for a few days at least. I had to give up the beer last year so I hope I get as much enjoyment from grilling as I have had in the past LOL.
parko03 Posts: 156 Joined: 2004/01/28	2004/03/14, 09:33 AM I thought I was the only 'redneck' to gut the grill and turn it into a charcoal grill. Personally, I think you ain't grillin unless you put all the work into charcaol, getting dirty, then fighting to get the temp just right. We've already had our first bbq last weekend. Sure did feel good. Here in Va Beach, spring/summer has been teasing us too. -------------- It is no fun to be normal!!!
jcannuck Posts: 210 Joined: 2004/01/31	2004/03/14, 09:45 AM BBQing without a cold beer....I feel your pain!
agamble Posts: 1,029 Joined: 2003/09/22	2004/03/14, 09:55 AM I appreciate that. Ahhh, seared flesh and suds. Those were the days.......
ssminnow Posts: 284 Joined: 2004/02/16	2004/03/14, 09:58 AM i can't agree with you more fellas. when it snows, the first thing I do is shovel a path to the bbq!! And jcannuck, it doesn't get any better then montreal steak seasoning. I put that with some low sodium soy sauce and somve olive mmm mmm mmmm good!! also, i know its probably not the best thing to do, but i take some bacon or steak fat and rub it on the grill so the meat doesn't stick. Also, remember, get the criss cross sear marks, thats where the real flavor comes from!! my mouth is watering, gotta go!! -------------- Don\'t sweat what you have no control over... WILL IT MATTER IN A HUNDRED YEARS....
fsdsk Posts: 959 Joined: 2003/11/30	2004/03/14, 10:26 AM Grilling - my favorite. Before I moved, I had a natural gas line installed - it worked really well. WE now have charcoal - I don't think I will ever go back - the smell alone is worth it!. Here is a link for your freebie days - you will never go back to a traditional pizza again after this. http://www.epicurious.com/run/recipe/view?id=103234&kw=grilled+pizza&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=grilled+pizza&submit.x=23&submit.y=13
davidov Posts: 95 Joined: 2002/10/24	2004/03/14, 12:51 PM You pussies!! I'm so adverse to cooking my steak in a stove that I bar-b-qued in -20 celcius this year. It does make it a little tougher to get the steaks just right as your constantly going inside for long stretches to warm up. I'm into that Montreal Steak Spice too Jcannuck, try the chicken one, it may be even better. I may have to move to charcoal some day, I've been using sweet lady propane for so long i can't even remember what charcoal's like.
Pritchard Posts: 1,212 Joined: 2004/03/02	2004/03/14, 01:27 PM i'm never having bar-b-que again after my last one, i had 4 days straight of diahrea. it was like rings of fire.
mmaibohm Posts: 1,621 Joined: 2003/09/30	2004/03/14, 07:18 PM hmm throw the whole cow on for me. I like it med rare -------------- I am that which must be feared, worshipped and adored. The world is mine now and forever.No one holds command over me. No man. No god. I am a beast and that is enough.
Jdelts Posts: 1,218 Joined: 2003/10/19	2004/03/14, 08:27 PM I envy your warm weather in the South. We have a good month before we start seeing some consistantly warm temps up here.:angry: -------------- Baseball is wrong: Man with four balls cannot walk. Jdelts@freetrainers.com
dahayz Posts: 794 Joined: 2002/05/08	2004/03/14, 09:22 PM Yeah, still nice and cold in Michigan. It even snowed a little today.:(
mmaibohm Posts: 1,621 Joined: 2003/09/30	2004/03/14, 09:24 PM yeah jdelts us upstate folks are cold. Is this evergoing to end. -------------- I am that which must be feared, worshipped and adored. The world is mine now and forever.No one holds command over me. No man. No god. I am a beast and that is enough.
Carivan Posts: 8,542 Joined: 2002/01/20	2004/03/14, 10:30 PM Me and my BBQ! Wow, I can't live without it, 12 months a year, I have propane and charcoal. I am into the slow smoking stuff like chicken, ribs, lamb, with a nice rub. Mmmmmmmm..getting hungry, and oh...the veggies and potatoes in the tinfoil! -------------- \"A will finds a way, failure is not an option\" Ivan carivan@freetrainers.com Montreal Canada
k1972pat Posts: 154 Joined: 2003/06/10	2004/03/15, 10:34 AM The weather here in Texas is awesome right now, been in the 60's for the past couple weeks. We usually grill about 2 or 3 times a week. I just purchased a big nice gas grill and love it.. So much faster and easier that a charcoal grill... Happy BBQing to all....
ssminnow Posts: 284 Joined: 2004/02/16	2004/03/15, 10:36 AM anyone use a smoker box with wood chips? I think the food would taste great, but I heard this may cause cancer. (I know, what doesn't cause cancer). -------------- Don\'t sweat what you have no control over... WILL IT MATTER IN A HUNDRED YEARS....
dfly411 Posts: 1,352 Joined: 2004/03/04	2004/03/15, 03:47 PM Cancer is caused by talking about it.:big_smile: Sorry for hacking into the testosterone cave again...but I couldn't resist as grilling is something I adore. So, a question popped into mind while I was reading, and I hoped you could help a sister out...what is the best way to clean the damn grill? I have always scrubbed and scraped, but there has to be a more productive/easier way!! Anybody develop a secret technique that they will share?
mmaibohm Posts: 1,621 Joined: 2003/09/30	2004/03/15, 04:09 PM i use the scunci steamer the wife bought!! works great -------------- I am that which must be feared, worshipped and adored. The world is mine now and forever.No one holds command over me. No man. No god. I am a beast and that is enough.
Carivan Posts: 8,542 Joined: 2002/01/20	2004/03/15, 04:16 PM I use the steel smoking box for the chips. Nothing like the hickory chips.. Sisterdfly!! When you heat up your grill b4 cooking burn off the old stuff, brush it, and oil it b4 cooking. Works all the time. -------------- \"A will finds a way, failure is not an option\" Ivan carivan@freetrainers.com Montreal Canada
ssminnow Posts: 284 Joined: 2004/02/16	2004/03/15, 05:14 PM testosterone cave, hahahah!! i line the bottom of the grill with aluminum foil, so when all the drippings and junk get down there and its time for a cleaning, I can just remove it and throw that stuff out. hey mmaibohm, i was curious about that steamer thing. is it portable or do u have to plug it in? Also, does it take long with that thing to do the whole grill? -------------- Don\'t sweat what you have no control over... WILL IT MATTER IN A HUNDRED YEARS....
dfly411 Posts: 1,352 Joined: 2004/03/04	2004/03/15, 05:44 PM ahhh-ha! Oil must be the secret ingredient...I have tried the burn off and scrape, but I never thought to put in a preventative step. Thanks! Uh, mmaibohm...I have a visual of you in a chef's hat, apron over a wife beater, big grin and holding a spatula in one hand and in the other, the scunci steamer. Ever consider the wonderful world of info-mercials? :big_smile:
azredhead57 Posts: 1,651 Joined: 2003/04/11	2004/03/15, 06:01 PM Once you have it clean try spraying it with Pam before you use it each time. It seems to help it stay clean longer. Here in AZ we grill all year round! I'm not gloating.....:big_smile: Really! -------------- ~Victoria~ ...Do not be discouraged; everyone who got where he is, started where he was.--anon ...There are no shortcuts to any place worth going.--Beverly Sills
jcannuck Posts: 210 Joined: 2004/01/31	2004/03/15, 06:34 PM Even in Canada we grill all year round, it just takes some ingenuity, some insulated panels, a wood stove and a propane heater!
rev8ball Posts: 3,081 Joined: 2001/12/27	2004/03/15, 06:49 PM We've been in the 80s for over a week now. Never really a Spring or Fall out here; just kinda goes from Winter to Summer to Winter... I have been sooooo busy with work, etc., but, hopefully, I'll be Q'in some pork baby backs this week. Must be a Tesosterone thing - the tempature goes up, and I gotta burn some animal flesh.......LOL! -------------- Michael Trample the weak; hurdle the dead! Chaos, Panic, Disorder.... Yes, my work here is done! rev8ball@freetrainers.com
Carivan Posts: 8,542 Joined: 2002/01/20	2004/03/15, 07:51 PM And he calls 70 degrees winter! HA! BIG HA!:laugh: -------------- \"A will finds a way, failure is not an option\" Ivan carivan@freetrainers.com Montreal Canada
gsolis Posts: 39 Joined: 2003/05/27	2004/03/15, 08:54 PM Here in the southwest grilling is year round. Feel sorry for you guys up north. Nothing like the nice warm weather with an occasional "winter storm" lowering temps to the high 50's.
dahayz Posts: 794 Joined: 2002/05/08	2004/03/16, 07:13 AM Or, how about the high teens, oh boy!
fsdsk Posts: 959 Joined: 2003/11/30	2004/03/16, 09:35 AM I hear that in some parts of AZ they don't even need a grill - just set the food outside for 20 min. :)
azredhead57 Posts: 1,651 Joined: 2003/04/11	2004/03/16, 03:37 PM Definitely true in the summertime fsdsk. There is a running joke here about needing oven mitts to drive your car in July. :laugh: -------------- ~Victoria~ ...Do not be discouraged; everyone who got where he is, started where he was.--anon ...There are no shortcuts to any place worth going.--Beverly Sills
fsdsk Posts: 959 Joined: 2003/11/30	2004/03/16, 04:28 PM No kidding - I spent 6 of the hottest months in Phoenix with my little black sports car - everyone knew I wasn't from around there. Wow was it hot! needless to say my paint job didn't last too long.
ssminnow Posts: 284 Joined: 2004/02/16	2004/03/16, 06:39 PM DAMNIT!!! I have a new weber grill coming in next tues. I saw at the store they had canopies for 15 bux. I figured, lemme get one of these and set it up so i can bbq when it rains. well, i set it up prematurely and of course it snowed today. Damn thing collapsed from all the weight!!!!!!!:angry: Looks like i am back to bbq'ing in the rain. -------------- Don\'t sweat what you have no control over... WILL IT MATTER IN A HUNDRED YEARS....
agamble Posts: 1,029 Joined: 2003/09/22	2004/03/16, 07:36 PM Alright, I purchased some Montreal Steak Spice today. Someone fill me in. Shake on while cooking? After cooking? Add to marinate? Anyone?
ssminnow Posts: 284 Joined: 2004/02/16	2004/03/16, 09:55 PM this is what I do: Take a small amount of olive oil and rub it on the steak. Then cover the steak in the montreal seasoning. I then take a fork and stab the steak (to make it tender and to push the spice in). Another variation is to mix the montreal seasoning with low sodium soy sauce and apply it to the steak. both methods, i let it sit over night in the fridge covered. ok, i gotta go eat, my mouth is watering. -------------- Don\'t sweat what you have no control over... WILL IT MATTER IN A HUNDRED YEARS....
dfly411 Posts: 1,352 Joined: 2004/03/04	2004/03/16, 10:04 PM Here's a little something to try for tenderizing a steak: Instead of a mallot or fork, use a small saucer or even the edge of a plate...just take the edge and beat the meat on both sides. Guess I'm odd, but I don't use many spices on my beef, I just use oil, salt and pepper.:(
nightvision Posts: 40 Joined: 2004/02/23	2004/03/16, 10:13 PM huhuhuhuh hehehehehe.... Beavis, she said beat the meat!!:big_smile:
fsdsk Posts: 959 Joined: 2003/11/30	2004/03/17, 06:49 AM we have sunk to a new low...
	2004/03/17, 10:37 AM So far, this is the only mention of the REAL BBQ!!!! Here in the south you put the pig on a spit and turn him for 24 hours. It's an all night ritual that church and shriners and other groups do for fundraisers. There is no beef Q here. Long standing argument between us and the rest of the BBQ-ing world.LOL I guess the best sauces are the real trick. They are carefully guarded secrets. ============ Quoting from rev8ball: We've been in the 80s for over a week now. Never really a Spring or Fall out here; just kinda goes from Winter to Summer to Winter... I have been sooooo busy with work, etc., but, hopefully, I'll be Q'in some pork baby backs this week. Must be a Tesosterone thing - the tempature goes up, and I gotta burn some animal flesh.......LOL! ============= -------------- A problem ceases to be such when you can laugh about it. Charlie
dfly411 Posts: 1,352 Joined: 2004/03/04	2004/03/17, 10:43 AM I feel you Charlie...pick-pickin and shit kickin was a phrase that I grew up with.:laugh::laugh: As I have grown into the sophisticated lady of the grill that I now call myself, I have come to love a good cut a beef with a passion, but, bb-q....you know, NOT the kind with red, sweet sauce...there will never be anything to compare to that with a huge side of potato salad and some corn bread!! Top that off with the smell of honeysuckle and the sound of wind going through a Carolina pine...and you have the makings of a perfect afternoon!!
	2004/03/17, 11:13 AM Don't forget the cole slaw and hush puppys.:big_smile: A few pounds of boiled popcorn shrimp top it off just right. That bay shrimp to the rest of the world. I won't even start up on Frogmore stew. -------------- A problem ceases to be such when you can laugh about it. Charlie
agamble Posts: 1,029 Joined: 2003/09/22	2004/03/17, 04:26 PM Hell yeah, pork bar-b-q and if you have a bar-b-q sandwich put the cole slaw ON the sandwich. For a real treat try the boneless pork ribs.
Carivan Posts: 8,542 Joined: 2002/01/20	2004/03/17, 07:07 PM Oh Charlie...you just woke up my teenage memories. You said ...hush puppies...This girl I dated in Pensacola, decades ago, her Mom used to make them for me. WOW! Here in Canada, we refer to Hush Puppies as a brand of shoes! Go figure. -------------- "A will finds a way, failure is not an option" Ivan carivan@freetrainers.com Montreal Canada
Datdanigirl Posts: 452 Joined: 2004/02/11	2004/03/19, 03:03 PM Gaahh... BBQ.. (homer simpson drool) The Genesis 1000 - six hundred eleven square inches of cooking surface, flavor bars, and crossover ignition - perfect steaks every time. Gotta go with the propane for convenience, but I do have a little portable kettle grill for those lazy summer days where you want some real flavor. Nothing beats the smell of the coals!! Montreal seasoning is the bomb.. but I thought stabbing with a fork was a no-no.. lets all those juices escape?
Carivan Posts: 8,542 Joined: 2002/01/20	2004/03/19, 05:40 PM Sounds like datdanigirl Weberizes her food! :laugh: -------------- "A will finds a way, failure is not an option" Ivan carivan@freetrainers.com Montreal Canada