04-20-2010, 10:14 AM
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#21
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Franchise Player
Join Date: Dec 2006
Location: Calgary, Alberta
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Quote:
Originally Posted by Flames89
I am supposed to be going over to a buddy's place on friday for the first big burger grill.
This year we want to go all out on the burgers. I am thinking of a cheese-stuffed (and possibly other ingrediants) burger.
Any advice?
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I made some a month ago with cheese and back back in the middle. I used old cheddar and they honestly sounded better than they really were. I know....cheddar and back bacon in a burger sounds too good to be true, but it was kind of underwhelming.
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04-20-2010, 10:14 AM
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#22
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3 Wolves Short of 2 Millionth Post
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Quote:
Originally Posted by Yeah_Baby
I BBQ an obscene amount. I think in the last two weeks I've BBQ'd like 70% of my dinners.
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If there's no smoke, it ain't BBQ.
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The Following User Says Thank You to wpgflamesfan For This Useful Post:
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04-20-2010, 10:16 AM
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#23
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Franchise Player
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Quote:
Originally Posted by Lchoy
My tip
Your meats are much tastier if you allow your meats to reach room temperature before grilling
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That holds true for roasting in the oven too. Such an easy tip that most do not keep in mind.
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04-20-2010, 10:18 AM
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#24
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Chick Magnet
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Should I put coals/slabs in my propane BBQ? I just inherited a BBQ from a family member who got a new one. Mine is pretty new, has the heat plate thing, but I'm wondering if I should also be putting rock/stone down?
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04-20-2010, 10:22 AM
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#25
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Lifetime Suspension
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Quote:
Originally Posted by wpgflamesfan
If there's no smoke, it ain't BBQ.
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Hey that's my saying, then I add the neighbours should be wondering if they should call 911
My split chicken is a real smokey event, cough, cough
I "seasoned" my new burner,lava rock/brick mixture on Saturday by grilling 18 burgers at the same time... Wifey asked why the living room was smokey
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04-20-2010, 10:28 AM
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#26
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3 Wolves Short of 2 Millionth Post
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This is my technique that produces some damn good ribs every time:
1) Remove Membrane from the backs of each rack
2) Rub a generous amount of dry rub on both sides of the ribs
3) Refrigerate overnight
4) Take them out of the fridge and bring to room temp
5) Get smoker up to around 210-225 Fahrenheit and smoke for about 3 hours
6) Throw your ribs in aluminum foil or a pan (with a top) and add a splash of apple juice and put in oven at 210-225 for about an hour
7) Sauce them up then either throw em back in the over without the top for about an hour or throw em on the grill for a few minutes
8) Eat with some home-made slaw, cornbread and bbq beans
Oh and for the sauce, i've made a ton of home made stuff, but I keep coming back to PC's Smoking Stampede Beer & Chipotle Sauce. It's just unreal.
Last edited by wpgflamesfan; 04-20-2010 at 10:32 AM.
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04-20-2010, 10:30 AM
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#27
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Franchise Player
Join Date: Aug 2005
Location: Calgary
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For BBQ if you are a condo owner who only owns a car, then Home Depot is where to get the BBQ. I bought my Weber from them last year, yesterday was my first grilling attempt of the spring and it was magnificent.
__________________
MYK - Supports Arizona to democtratically pass laws for the state of Arizona
Rudy was the only hope in 08
2011 Election: Cons 40% - Nanos 38% Ekos 34%
Last edited by mykalberta; 04-20-2010 at 10:51 AM.
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04-20-2010, 10:43 AM
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#28
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Franchise Player
Join Date: Nov 2009
Location: Section 203
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Why is it BBQ season now? Why does BBQ season have to end? At least once a week, usually more, I cook something on the grill. Just because it's cold out, doesn't mean I'm going to stop eating steak. A little trick I learned, is to put on a coat when it gets chilly out.
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The Following 5 Users Say Thank You to squiggs96 For This Useful Post:
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04-20-2010, 10:46 AM
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#29
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Franchise Player
Join Date: Mar 2009
Location: Calgary
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Quote:
Originally Posted by squiggs96
Why is it BBQ season now? Why does BBQ season have to end? At least once a week, usually more, I cook something on the grill. Just because it's cold out, doesn't mean I'm going to stop eating steak. A little trick I learned, is to put on a coat when it gets chilly out.
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The same reason there's a hockey season, or fishing season. You can play hockey 365 days a year, but there's still an optimal time to do it. Grilling a steak every now and then in the winter is one thing. But I'm pretty sure most people in Calgary wouldn't sit outside for 6-8 hours in January while smoking a brisket.
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04-20-2010, 10:52 AM
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#30
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3 Wolves Short of 2 Millionth Post
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Quote:
Originally Posted by Komskies
The same reason there's a hockey season, or fishing season. You can play hockey 365 days a year, but there's still an optimal time to do it. Grilling a steak every now and then in the winter is one thing. But I'm pretty sure most people in Calgary wouldn't sit outside for 6-8 hours in January while smoking a brisket.
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Not to mention the cold and wind would make it hard to maintain the right temperature.
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04-20-2010, 10:57 AM
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#31
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Powerplay Quarterback
Join Date: Mar 2008
Location: Calgary
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beer can chicken ftw.
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04-20-2010, 10:59 AM
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#32
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Franchise Player
Join Date: Oct 2007
Location: still in edmonton
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Quote:
Originally Posted by wpgflamesfan
If there's no smoke, it ain't BBQ.
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Derp, dee, derp, dee derp dee derp.
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04-20-2010, 11:00 AM
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#33
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Lifetime Suspension
Join Date: Jun 2008
Location: On my metal monster.
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Thinking about cooking up some shish-ka-bobs tomorrow night, ooh baby!
Going to be grilling much more this year, marinated chicken (over night, mmm...), steaks.
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04-20-2010, 11:01 AM
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#34
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Join Date: May 2004
Location: @robdashjamieson
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I've been playing around with indirect heat with my BBQ. I seem to burn anything and everything on my grill with 3 elements.
What I've started to do is place the meat on the left side, run the middle at low heat, and crank the right.
Had steaks the other night that were cooked amazingly, as far as what I've been able to produce out of my BBQ. I still monitor the overall heat of the BBQ, but I find this works out well, if you can seperate the temp of your elements.
__________________
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04-20-2010, 11:11 AM
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#35
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Franchise Player
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Gonna throw out some love for BBQd asparagus as an awesome side dish. Here's my recipe:
- Get asparagus and cut off the bottoms
- Throw it on some tin foil and marinate it in Lemon Juice, Montreal Steak Spice, Garlic and Olive Oil
- Put asparagus on top rack and shuffle them around every 5 minutes.
Muy bueno!
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04-20-2010, 11:27 AM
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#37
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It's not easy being green!
Join Date: Oct 2001
Location: In the tubes to Vancouver Island
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Quote:
Originally Posted by shermanator
Gonna throw out some love for BBQd asparagus as an awesome side dish. Here's my recipe:
- Get asparagus and cut off the bottoms
- Throw it on some tin foil and marinate it in Lemon Juice, Montreal Steak Spice, Garlic and Olive Oil
- Put asparagus on top rack and shuffle them around every 5 minutes.
Muy bueno!
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Don't cut asparagus. Bend it near the bottom until it breaks. That will ensure that you remove the woody part of the asparagus and are left with the good part.
__________________
Who is in charge of this product and why haven't they been fired yet?
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04-20-2010, 12:09 PM
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#38
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Scoring Winger
Join Date: Apr 2006
Location: Calgary
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Step one: Steal neighbours dog.
...
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04-20-2010, 12:09 PM
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#39
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Franchise Player
Join Date: Nov 2009
Location: Section 203
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Vegetables are what food eats.
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04-20-2010, 12:14 PM
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#40
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It's not easy being green!
Join Date: Oct 2001
Location: In the tubes to Vancouver Island
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Quote:
Originally Posted by squiggs96
Vegetables are what food eats.
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If you want to poop, you'll eat some veggies with that food.
__________________
Who is in charge of this product and why haven't they been fired yet?
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