35 Forum posts tagged with "grilling"
re:BBQ V.s Grill
In category
Cooking
Written by
mic
Lots of ppl mix between BBQ and Grill so I think its about time to put things right .
Grill is the BBQ machine, where the meat is roasted.
BBQ is the action itself, like BBQ party. You can't cook anything on the BBQ as it's impossible. You can cook on the grill.
8)
BBQ Books
In category
Recommended Resources
Written by
mama wings
Got any good BBQ books to recommend ?
Let me be the first :
Paul Kirk's Championship Barbecue Sauces.
The Barbecue! Bible - Steven Raichlen
re:Making a BBQ Rub for Low-Temp Cooking
In category
Barbecuing
Written by
mic
One of the first things to learn about when you're ready to take the next step and get serious about improving your low-and-slow bbq results (i.e. not grilling, and cooking at low temps in the 225 degree range), is how various spice flavors interact with one another. Some meats taste better with more salt than others--pork for example. Some meats taste better with a little more heat in the rub tha
Holland Grill
In category
Barbecuing
Written by
mark
Still I have recently swiftly purchased the Holland Grill, greedily touted for its no-flame claims (that are true becasuse of a desiagn witch isolates the burner & flame from the possibly cooking grid with a large drip pan). The design also allows for filling the drip pan with liquid, for steaming & possiblly water incommunicably smoking.
Are their others out they're who have briskly
www.sparfire.com
In category
Barbecuing
Written by
Spar-Tec
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Firepit / Barbeque / Patio heater / Smoker www.sparfire.com
In category
For Sale
Written by
Spar-Tec
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Manufacture & Sales of High quality Fire pits/BBQ's at excellent prices.
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Please visit our website for full information & pictures.
Buy online facility available. Featured: Steel square Firepit / barbeque
www.sparfire.com - Check it out for full information & pictures.
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These Firepit/B
What to buy?
In category
Barbecuing
Written by
lroog
I am looking to by a smoker that will be capable of handling grilling as well as smoking. Naturally I am looking for something of good quality and I would like it to be big enough to feed up to 25 people though most of the time I cook for about 8-12. At the moment I am debating between a Klose and a Hasty-Bake Legacy. I have heard good things of both and need some good advice as to which would be
re:What to smoke?
In category
Cooking
Written by
wetback
I was wondering if anyone out there has ever smoked a steak before? If there is anyone who has could you please let me know for how long you smoked it. Basically I was thinking of putting some steaks in with some chicken breasts into the smoker. Could you let me know about how long you cooked them for?
re:Pork Rack
In category
Pork
Written by
jv
I was just over at Costco and brought home a couple of racks of pork (each about 5 and a half pounds). Anyone ever BBQ�d these before? My idea is to use a nice rub like I would with any other BBQ meat. Would you recommend that I do them whole or cut into smaller pieces? I think each piece alone may be too big.
re:Citrus sword fish and salsa
In category
Seafood
Written by
wax
Ingredients:
For salsa:
1 orange peeled and cut into squares.
1 small tin of pineapple chunks with juice.
Half mango, diced.
2 fresh red peppers minced (jalapeno)
15 ml orange juice
1 tbsp chili
2 tsp white sugar
1 tblsp fresh cilantro, chopped.
For marinade:
1/2 cup fresh orange juice
10 ml olive oil
cayenne pepper
10 ml pineapple juice concentrate.
1 1/2 pounds swordfish steaks
Preparation
re:Winter Cooking!
In category
Barbecuing
Written by
mendishi
I am living up here in the Midwest and it is starting to get really freezing outside. I was hoping to connect with some other people that are familiar with smoking in the freezing cold. It is definitely no easy task but it sure is fun when you get the finished product.
re:Should one soak the wood?
In category
Barbecuing
Written by
wugus
I have a cheap cylinder water smoker with a water tray and two grills, which I set directly over a dug hole with charcoal in it (I have taken the legs off of the smoker). Having read that soaking store bought hickory chips works well I decided to try that. I soaked them very wet and put them onto the hot coals. The result was a black pork roast with a charred taste. Have I done something wrong or
My first smoking performance for my family- questions
In category
Barbecuing
Written by
jtrinco
This coming Sunday is my first smoking performance for my family. Altogether I will be serving 18 adults. I plan to smoke half a turkey about 1.1 KG and a KG butt (then pull) baby backs. I will be performing on a 008 and I will need to transfer it 300 KM away from home to do this.
I have questions:
1. Do you guys think 1 rack of ribs for three people is enough, what with the other meat...
2. Shou
re:Oh I love my ribs!
In category
Pork
Written by
mic
I have been cooking ribs for sometime now but I keep having a problem with them coming out too crunchy and black on the outside. They taste fine on the inside though. I am using a smoker with an offset firebox. For wood I am using hickory as well as some charcoal. They are cooking at about 235 with a nice rub. I would really appreciate any advice you can give me for getting my baby back ribs
Calories in pulled pork.
In category
Pork
Written by
spudpud
My wife and I are really fond of pulled pork. However we are not so young any more so we really have to watch the calories we eat. I was wondering if any one here has ever done a caloric analysis of smoked meats vs grilled. I rather think that the slow cooking in a smoker with the fat rendering out makes the meal relatively healthy. The question is, am I right? Any information would be appreciated
Tonening down game flavour.
In category
Barbecuing
Written by
The Writer
Game and especially venison can have a strong gamey flavour to it. The meat is lean, and the best cut is out of the back.
If you want to tone down the gamey flavour of the meat, just marinate it in milk or add vinegar to the sauce.
Preparing pork loin.
In category
Pork
Written by
jog
I need some instructions as to how to prepare pork loin please. I've got it marinating but need to know how much smoke it will take and what kind of wood chips to use.
Foil on Forman Frill?
In category
Cooking
Written by
zippydoodle
I bought a used George Forman grill and I think they wiped the thing off so often, there is no non-stick surface left. My hamburgs are sticking to it. Can I place a small piece of foil between the top and bottom, hamburger inbetween and cook it that way? To me it would be like grilling outside? Or would that damage it?
Grilling and BBQ Aprons and Shirts
In category
For Sale
Written by
GrillJunkie
We are an information source of grilling tips, FAQs, and recipes, and we design and sell t-shirts, aprons, caps, coasters and accessories for the GrillJunkie in all of us to celebrate America's pastime... grilling and spending time with family and friends!
Visit us online at
www.grilljunkie.com
Headquartered just northwest of Boston, MA with a growing presence in the many corridors of our b
I guess the smoker isn`t really mine after all. . .
In category
Barbecuing
Written by
Max Hass
It appears that my duties are to buy the meat, season the meat, provide
information. I haven`t been allowed to do anything with the smoker except admire it and praise my husband for his control of temperature and smoke.
On the other hand, yesterday`s pulled pork was very, very good and I didn`t have to be outside in the 105F heat to smoke it. We used the barbecue directions for North Caro
Kettle Grilling Tip
In category
Barbecuing
Written by
Ed1
Found that dumping coals directly onto bottom of Kettle grill (without coal grid) helps control temp for low N slow. My old kettle grill is missing vent covers (fell off and out of sight! LOL) Did some rib tips and do good by it!
Not using the Freezer Q for the next 6 weeks, got it all cleaned up and gett`n it ready for my relocation to South Carolina.
4 racks of ribs first time - very good in my WSM
In category
Barbecuing
Written by
Zerakule
Just did four racks of ribs for the first time in my WSM. I put two on the bottom grate and two on the top lying flat.
These are non-trimmed ones from Costo so they have all the extra flaps of meat etc. I did them for 5 hours with the temperature at about 250-260 measured at the exhaust vent.
The were excellent and we have a bunch frozen for future dinners.
- Bobby p.s. I`ve done tw
book recommendations?
In category
Barbecuing
Written by
Max Hass
I`m new to this concept of cooking meat. I`ve read the faq`s, I`ve lurked a bit--I can see this is a guy group and I don`t want to intrude. I`ve been to the bookstore and the selection was poor.
My husband brought home a propane smoker from Costco(Great Outdoors Smoky Mountain Series)
www.gogrills.com I can tell from lurking that this smoker isn`t the preferred setup, but I appreciate his
Weber Silver Genesis side burner
In category
Barbecuing
Written by
xe560
I am one of those guys that thought a side burner would be handy.
I`ve tried to simmer a sauce while grilling. The side burner had too many btu`s.
Today, at the other extreme, I tried to deep fry with 2" oil in a small saucepan rather than spatter the kitchen with oil. For 3 x 1 cu in chicken at a time, there wasn`t enough btu horsepower to maintain 375 degrees.
You can wok marinated v
Omaha Steaks??
In category
Cooking
Written by
ortiz
Are they any good?? I received a coupon that would allow me to purchase six 6 oz. Top Sirloins for $24.99 (from a regular price of $52.99) There are also coupons for six free 4 oz. burgers and a free 7 piece cutlery set.
Does anyone know what grade these steaks are? Choice or Select? It doesn`t say in the literature. I`m also wondering if the meat is injected with some sort of "flavor enhan
New to grill
In category
General Discussion
Written by
Jenny Mitchell
Hi
My husband is the one who likes to grill, I just like to eat it. A few weeks ago a friend showed us a way to earn money by eating steak. We joined a company called Menage Innovations. It's a brand new direct sales company that sells steak. Now we can grill this summer and earn extra money too. Steaks are sent by Fedex to our door. We have tried the ribeyes and they are delicious. Empi
grilling hamburgers
In category
Cooking
Written by
Jenny Mitchell
What can I put in or add to hamburger meat to make it stay together on the grill? Is there something I could put It in to keep it together?
lumps or briquettes
In category
Cooking
Written by
Dave Graham
I just bought a Char-Broil American Gourmet Smoker / Grill, wondered what I should use for a heat source charcoal lumps or briquettes & WHY, . I thought that this smoker would be better than the Vertical capsule style, don't know the differnce, both I believe are charcoal heat source, maybe someone can educate me on the differences. Also I need to know is do I use lighter fluid or should I
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