BBQ and Grilling megathread

[Hack&Lube]

Originally Posted by Canehdianman

Just get a NG BBQ and save the hassle of having to buy new burners.

What is your budget?

My budget is flexible. I'm willing to go high if this is something that will last. The bigger concern is space as I am in a condo with a very small balcony. It definitely has to be a compact unit..

[Canehdianman]

Originally Posted by Hack&Lube

My budget is flexible. I'm willing to go high if this is something that will last. The bigger concern is space as I am in a condo with a very small balcony. It definitely has to be a compact unit..

I would recommend getting a Weber or a Broil King.

Personally, I prefer Broil King, as I find them to be as well-made (or almost as well made) as Weber, but at a significantly lower price.

There are a ton of different sizes and features to look for. Some that you will want to consider:

- do you plan to rotisserie? if so, get one with a rotisserie burner at the back.
- stainless steel or cast iron grates? I get a better sear with cast iron, but stainless steel is less maintenance.
- do you want a side burner? I have one, that I very very rarely use.

I'd recommend heading over to BBQs Galore (or some other BBQ shop). Look around, ask questions, bring a tape measure to see if it will fit on your balcony.

When you have an idea of what kind you want, you can either buy it from the BBQ shop, or look for a sale somewhere (Home Depot, Lowes, online?)

[Biff]

Weber. Summit S650 is my BBQ. Big family and needed the cooking surface space. Rock solid for temperature and even cooking. Seriously, just ridiculously good grills.

[Top Shelf]

Good deal on a Broil King Baron 440

http://forums.redflagdeals.com/targe...-99-a-1347404/

[bc-chris]

tonight's dinner....

jalapeno cheddar cheese smokies and perogies...... sooooo delicious!!!

[Smyth's Skate]

I thought I would share the sights of some of the delectable suppers that I have done in my smoker recently. Too bad I can't share the smells too. These slow cooked meats are some of the most tender, most tasty meat you could ever eat.

The smoker is is homemade unit that is capable of smoking 50 pounds of sausage at once and can be easily heated up to 325 degrees. This is the third smoker I have made, and I believe, I finally perfected it!

Smoked Beef Sirloin Tip Roast. Rubbed with a homemade rub and Injected with homemade BBQ Sauce. Smoked with a combination of Apple, Alder, Mesquite and Hickory.



Smoked Chicken Breasts, rubbed with Montreal Chicken Spice, eack topped with half a Pear and smoked with Apple and Alder.



Smoked Pork Chops, no seasoning, each topped with a cinnamon covered apple slice. Smoked with Apple Wood.

[DoubleK]

Originally Posted by Smyth's Skate

The smoker is is homemade unit that is capable of smoking 50 pounds of sausage at once and can be easily heated up to 325 degrees. This is the third smoker I have made, and I believe, I finally perfected it!

Post some pics!

[NBC]

This is a great thread. I like how the OP states that no one will discriminate if you use gas, charcoal, etc. It is much, much different here in the UK where a plurality of people think that gas barbecues are for idiots and that charcoal is the only way. It borders on cultural snobbery. Most British BBQ's are about getting heavily pissed and eating some cheap, burnt sausages and frozen burgers. The concept of cooking daily meals is lost on people. In fact when it comes to grilling chicken, the Brits I know will actually pre-cook the chicken in the oven before putting it on the grill to "finish."

It is nice to read such a positive thread filled with recipes, photos and advice. Well done CP.

[TheGrimm]

All these BBQ pictures are making me hungry!

Here's a 9 lb apple smoked pork butt I did on Friday on my pellet grill, this pic is about 8 hours into a 13 hour cook. I used a bit more brown sugar than I normally do for my rub, it caramelized nicely but was a bit messier than usual.

[DoubleK]

Originally Posted by DoubleK

Post some pics!

Bump!

[jeep991]

Haven't gone through the thread so just wondering if anyone has any pointers on using a charcoal grill. Just got a small one to use for next year's camping trips and want to practice with it. Thanks.

[keratosis]

Bought a charcoal chinmey.
Best investment ever.

[Slava]

Originally Posted by jeep991

Haven't gone through the thread so just wondering if anyone has any pointers on using a charcoal grill. Just got a small one to use for next year's camping trips and want to practice with it. Thanks.

I only use charcoal, but what kinds of things do you want to know? I would be more than happy to give a few tips or advice if I can.

[DeluxeMoustache]

Originally Posted by Rathji

My grill is showing some age after 5 years, and the flame is really uneven. I replaced the burner with one from Walmart a couple years ago, and it helped a little bit, but didn't last very long.

Is there some kind of 'super' element we could get, or are they really all the same?

An uneven flame can be a result of buildup. All burners have a bunch of tiny holes. Gas flows more quickly through clear holes than clogged ones. A new burner should not help for just a short time. If you take your grates off and have a look, you can see where you need to clean. Grates, flavorizer bars, and burners can be cleared of debris. If there are briquettes, look at the spacing. Cleaning and giving the BBQ a chance to give even heat is important.

[jeep991]

Originally Posted by Slava

I only use charcoal, but what kinds of things do you want to know? I would be more than happy to give a few tips or advice if I can.

Thanks Slava. I guess I just want to know what needs to be done to prepare the grill for bbqing. I've never used charcoal before and I don't think I've seen anybody use one since I was a little kid. Just too tired to google it.

[Swayze11]

What's everyone's favorite cut of steak? I tried a ribeye the other day and was really not a fan.

[StormShadow]

I love ribeye but it can be too fatty for some people. Striploin might be great for you, its another of my favorites. If your looking for super tender go with a... tenderloin! Shocking right? Sirloin is more for cutting up and perhaps putting in a steak salad or something.

edit(addition)

Not sure if its been mentioned but Silk Road Spice merchants has some amazing steak spices/rubs. I really like their Chicago style and the Sharples ranch. They have a kiosk in the Calgary Farmers Market (blackfoot and heritage) as well as a store in Inglewood.

[Slava]

Originally Posted by jeep991

Thanks Slava. I guess I just want to know what needs to be done to prepare the grill for bbqing. I've never used charcoal before and I don't think I've seen anybody use one since I was a little kid. Just too tired to google it.

Well the easiest way to get a fire going for cooking is to buy a chimney. Crumple up some paper in the bottom part, fill the top with charcoal, light the paper and let it burn right up through the top. Voila, you're ready to cook.

I have a Looftlighter, which is pretty wicked. It basically starts the fire within seconds, and blows the fire onto other pieces of charcoal. Not at all practical for camping though!

Originally Posted by Swayze11

What's everyone's favorite cut of steak? I tried a ribeye the other day and was really not a fan.

I go either sirloin, tenderloin or filet. I can't get ribeye, and don't understand the love for NY strip.

[Clarkey]

Originally Posted by Smyth's Skate

I thought I would share the sights of some of the delectable suppers that I have done in my smoker recently. Too bad I can't share the smells too. These slow cooked meats are some of the most tender, most tasty meat you could ever eat.

The smoker is is homemade unit that is capable of smoking 50 pounds of sausage at once and can be easily heated up to 325 degrees. This is the third smoker I have made, and I believe, I finally perfected it!

Smoked Beef Sirloin Tip Roast. Rubbed with a homemade rub and Injected with homemade BBQ Sauce. Smoked with a combination of Apple, Alder, Mesquite and Hickory.

That roast looks delicious but the chicken looks a bit dry, was it moist?

[NuclearFart]

Originally Posted by DeluxeMoustache

An uneven flame can be a result of buildup. All burners have a bunch of tiny holes. Gas flows more quickly through clear holes than clogged ones. A new burner should not help for just a short time. If you take your grates off and have a look, you can see where you need to clean. Grates, flavorizer bars, and burners can be cleared of debris. If there are briquettes, look at the spacing. Cleaning and giving the BBQ a chance to give even heat is important.

Is there a proper way or tool to clean the burner? Scrubbing the outside and poking out the holes with a toothpick sort of works, but I think there is a lot of junk inside the tubing.