Which grill do you use?
- Thread starter Flyingby
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Fly I am bbq guy. I use it all year long.
I have a Weber bbq. It's fine because it's big and tall so I can roast the famous chicken on a beer can. But the drawback is it takes a lot of time to heat to very high degree temperature... Which is so important when cooking great steak. But honestly much cheaper bbq that are small can heat up much more rapidly, which is key to making great bbq. Of course coal based bbq are much better but I do not have the time for that.
I have only one bbq book: https://barbecuebible.com/book/the-barbecue-bible-10th-anniversary-edition/
The best advice I can tell you is to learn to marinated all kind of meat. While I cook today's dinner I prepare and marinate tomorrow's dinner
My best meal are probably the whole chicken cook on a budweiser can like in the book of the link I just gave you.
Or from that same book I learn to cook great steak. It's so easy...
- you bring your bbq to 600f (make sure you oiled the grill)
- I put salt on my steak 30 minute prior to cooking, keep them in the fridge
- As I put them on the bbq I add black pepper
- I cook them 3 to 6 minute on each side (depending on the width of the steak) at 600f, opening the bbq only once to turn the steak 1/4
- Pull the steak out in a plate, pour the best olive oil over the steak and your best steaks spices (I like the Joe beef one or as crazy as it is the St-Hubert one which is awesome!)
- Put a foil over to cover for 5 minutes
- Put the steaks in their plates and make sure to pour the mix of olive oil, spice and steak juice evenly in each plate
As describe in Steven's book the best vegetable to go along with such a great steak is a glass of Barolo
Cheers,
I have a Weber bbq. It's fine because it's big and tall so I can roast the famous chicken on a beer can. But the drawback is it takes a lot of time to heat to very high degree temperature... Which is so important when cooking great steak. But honestly much cheaper bbq that are small can heat up much more rapidly, which is key to making great bbq. Of course coal based bbq are much better but I do not have the time for that.
I have only one bbq book: https://barbecuebible.com/book/the-barbecue-bible-10th-anniversary-edition/
The best advice I can tell you is to learn to marinated all kind of meat. While I cook today's dinner I prepare and marinate tomorrow's dinner
My best meal are probably the whole chicken cook on a budweiser can like in the book of the link I just gave you.
Or from that same book I learn to cook great steak. It's so easy...
- you bring your bbq to 600f (make sure you oiled the grill)
- I put salt on my steak 30 minute prior to cooking, keep them in the fridge
- As I put them on the bbq I add black pepper
- I cook them 3 to 6 minute on each side (depending on the width of the steak) at 600f, opening the bbq only once to turn the steak 1/4
- Pull the steak out in a plate, pour the best olive oil over the steak and your best steaks spices (I like the Joe beef one or as crazy as it is the St-Hubert one which is awesome!)
- Put a foil over to cover for 5 minutes
- Put the steaks in their plates and make sure to pour the mix of olive oil, spice and steak juice evenly in each plate
As describe in Steven's book the best vegetable to go along with such a great steak is a glass of Barolo
Cheers,
Love my George Foreman Grill!!
Outdoors also have a Solaria built in ... infrared cooking really sears the meat.
Tricks are in the seasoning ... be creative and bold!
Outdoors also have a Solaria built in ... infrared cooking really sears the meat.
Tricks are in the seasoning ... be creative and bold!
Regarding the foreman grill, How the fuck do you clean that shit Larry? It’s such a bitch!!! Also when I make burgers it ends up stickin to one side of the grill when it’s closed and when I open the grill up while cooking sometimes it rips the burger apart....how often are you supposed to change the grill? Too messy for me
I have a Weber Spirit E-210 Gas Grill, fueled by a 20 pound propane tank. I use it to grill ribs, chicken, steaks, pork and lamb chops, and shish kebabs.
I only char the ribs on the grill, and then slow bake pork ribs at 200 degrees F for 4 hours. I found that beef long ribs have a longer cooking time than pork ribs for some reason. You can also slow bake and then grill at the end after adding your dry rub.
I usually marinate steaks and cook them at a very high heat just a few minutes on each side if a thin steak, but you can cut it and see if it is cooked to desired doneness.
I recommend brining pork chops 1-2 hours before grilling them. They will be tender and juicier. Ditto with chicken, especially breasts and skinless or boneless cuts.
If you cook fish like salmon on the grill, I highly recommend using cedar planks. You can buy them most anywhere- Walmart, Home Depot, etc. You soak them in water for an hour or two before using on the grill. They can be re-used a couple of times before they become too charred for use.
You can also get smoked wood chips- I have pecan and cherry smoked wood chips. These are cans that contain wood chips and they let out smoked flavoring during the grilling process. They work with gas and charcoal grills, you just put them over the flames or coals and they will naturally smoke flavor your meats or fish as it cooks.
I only char the ribs on the grill, and then slow bake pork ribs at 200 degrees F for 4 hours. I found that beef long ribs have a longer cooking time than pork ribs for some reason. You can also slow bake and then grill at the end after adding your dry rub.
I usually marinate steaks and cook them at a very high heat just a few minutes on each side if a thin steak, but you can cut it and see if it is cooked to desired doneness.
I recommend brining pork chops 1-2 hours before grilling them. They will be tender and juicier. Ditto with chicken, especially breasts and skinless or boneless cuts.
If you cook fish like salmon on the grill, I highly recommend using cedar planks. You can buy them most anywhere- Walmart, Home Depot, etc. You soak them in water for an hour or two before using on the grill. They can be re-used a couple of times before they become too charred for use.
You can also get smoked wood chips- I have pecan and cherry smoked wood chips. These are cans that contain wood chips and they let out smoked flavoring during the grilling process. They work with gas and charcoal grills, you just put them over the flames or coals and they will naturally smoke flavor your meats or fish as it cooks.
Hey NB, was just kidding on the Foreman ... had one, never used it, sold it at garage sale!
Love my Solaire infrared cooking gas grill ... has a rotisserie set up as well but have not used.
Happy eats all!
Love my Solaire infrared cooking gas grill ... has a rotisserie set up as well but have not used.
Happy eats all!
I can cook a decent steak if I need to , of that I’m sure . I also go for pork chops and I really like grilling veggies especially zucchini
As far as tips I don’t really have anything to add unfortunately . What I use is a Masterchef propane BBQ which of course is not ideal when it comes to giving flavour ( I do prefer charcoal) , but it’s pretty convenient and fast to grill ,less tasty but much healthier than charcoal
I never marinate or use rub or a lot of seasoning . I find all that too much for my taste so I just salt the meat one hour or 30 minutes before. When it’s done I finish it off with a mixture of olive oil , lemon juice and oregano which again is pretty basic
I think one should always leave the fat on as it gives flavour . Try to find a butcher shop that you trust to provide you with great quality meat as that’s important , even more IMPORTANT than your grilling skills or type of BBQ
Happy Easter Gents
As far as tips I don’t really have anything to add unfortunately . What I use is a Masterchef propane BBQ which of course is not ideal when it comes to giving flavour ( I do prefer charcoal) , but it’s pretty convenient and fast to grill ,less tasty but much healthier than charcoal
I never marinate or use rub or a lot of seasoning . I find all that too much for my taste so I just salt the meat one hour or 30 minutes before. When it’s done I finish it off with a mixture of olive oil , lemon juice and oregano which again is pretty basic
I think one should always leave the fat on as it gives flavour . Try to find a butcher shop that you trust to provide you with great quality meat as that’s important , even more IMPORTANT than your grilling skills or type of BBQ
Happy Easter Gents
I have a broil king signet. Nothing fancy. But heats fast and has good temperature control.
I recently purchased a broilking keg 5000 charcoal grill. The heat control is amazing! much better flavours. But does take longer to heat up.
I am a big fan of beer can chicken and grilling all my veggies!
I put olive oil all over the chicken and clubhouse chicken spice all over it. The skin comes out crispy. Maintain the heat at 375 for 90 mins and dinner is served
I love putting potatoes in aluminum foil with butter and spices. Same for carrots and green beans!
I recently purchased a broilking keg 5000 charcoal grill. The heat control is amazing! much better flavours. But does take longer to heat up.
I am a big fan of beer can chicken and grilling all my veggies!
I put olive oil all over the chicken and clubhouse chicken spice all over it. The skin comes out crispy. Maintain the heat at 375 for 90 mins and dinner is served
I love putting potatoes in aluminum foil with butter and spices. Same for carrots and green beans!
Never grilled any of those things. I did have buffalo jerky and buffalo burgers when I was in Denver. Also, one of my coworkers who went to New Orleans brought back some alligator jerky, which I did not care for. That was about as exotic as I got.
Absolutely. Some will say never to do that as you will loose meat juice... But I say do it because it's better to loose a bit of juice then have overcook meat. Remember that the meat will continue to cook for a few minutes.
That is important. Great quality red meat or great fish I will usually not marinated either. Lemon or lime juice can be poured on anything that went on a bbq. Will only make it better.
I marinate chicken and pork all the time.
But good red meat is so expensive. And with 2 kids who now eat as much as me I need cheaper alternatives
2 things to marinated that takes 5 minutes max...
Buy flanc steak, slice them up 1/4 inches and marinate for a day in olive oil, lime zest, lime juice, chili powder and steak spices. Cook 2-3 minutes in high heat (you will see flames!).
Or chicken drumstick i remove the skin and marinated them in 2-3 chopped onions (lots of onions), olive oil, thyme and salt and pepper. Learn that in the Caribbean.
One advice I grill chopped tomatoes and pour that on other grilled vegetables. Italien tomatoes are best for that.
The best advice I can tell you is to learn to marinated all kind of meat. While I cook today's dinner I prepare and marinate tomorrow's dinner
My best meal are probably the whole chicken cook on a budweiser can like in the book of the link I just gave you.
Or from that same book I learn to cook great steak. It's so easy...
- you bring your bbq to 600f (make sure you oiled the grill)
- I put salt on my steak 30 minute prior to cooking, keep them in the fridge
- As I put them on the bbq I add black pepper
- I cook them 3 to 6 minute on each side (depending on the width of the steak) at 600f, opening the bbq only once to turn the steak 1/4
- Pull the steak out in a plate, pour the best olive oil over the steak and your best steaks spices (I like the Joe beef one or as crazy as it is the St-Hubert one which is awesome!)
- Put a foil over to cover for 5 minutes
- Put the steaks in their plates and make sure to pour the mix of olive oil, spice and steak juice evenly in each plate
,
Great advice. I cook a lot of wild game and I have pheasant Parmesan down to a science. The key is the marinade. First trim off all the shot up meat and clean it up and I have a meat hammer that I beat the hell out of the pheasant breasts with. I marinade in olive oil, vinegar, rock salt, Italian seasonings with a heaping teaspoon of corn starch and an ice cube for about 2 days in the fridge. When I make Lechon Asado with pork shoulder I marinade in mojo (bitter oranges) and garlic. Notice that the vinegar (acetic acid) and mojo (citric acid) are key to achieve tenderness.
When I go to Brazil, I have been to many churrascos. Typically, as the steaks are cooking, they pile on rock salt. Using too much table salt tastes like Yeccch. I use a coarse sea salt on all my wild game and steaks.
I have a Vermont Castings grill and I cook with propane. I prefer mesquite but it is a lot of trouble so this does the job for me.
I got that from a Chinese cookbook when I'm frying chicken Chinese style. Corn starch is a thickener and a glue. When you mix the marinade together and coat the pheasant, the marinade imbibed starch will stick to the pheasant and will give the breast a slight crispiness upon browning. The ice cube or a 1/2 tablespoon of cold water would do.
Read more:
https://www.thespruceeats.com/using-cornstarch-in-chinese-stir-fry-694621
When perusing Chinese stir-fry recipes, you may have noticed many include cornstarch in the marinade. (Chinese stir-fries generally include a marinade as well as a sauce.) Adding a starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together the liquid ingredients in the marinade and seals them to the meat, poultry, or seafood that is being marinated. This technique is particularly important in quick-cooking stir-fry dishes as it helps give the food more flavor. The cornstarch also seals in the juices of the meat and makes the protein crispy.
An added advantage of using starch in a marinade is that it helps thicken the liquid ingredients in the stir-fry dish, meaning you may not need to add a sauce in the final stages of cooking. But many Chinese stir-fry recipes do include a sauce, and cornstarch is always an ingredient. An added bonus is that the cornstarch creates a glossy finish to the marinade and sauce.
Not great at grilling so I find cheap cuts like beef rump, pork shoulder & sausages to be real crowd pleasers. Even if u mess up, no big loss, hehe. Pineapple & corn r also great w/ the grill. Prepare lots of chimichurri and beer to mask any bad grilling :eyebrows:
Wow! Paddler we need to know more! How do you do things. What's your reference? I watched today 4-5 youtube video on how to cook the perfect brisket on a gaz bbq.
It made me buy an injector, a steamless tube to hold the wood for smoking (tired of using foil) and a new thermometer. I always used Hickory flavor. But video I saw used Apple or Maple...
I think at some point this summer I will end up buying a charcoal weber kettle...
Cheers,
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