I need me a new BBQ - Page 9 - Calgarypuck Forums - The Unofficial Calgary Flames Fan Community

rbochan · 07-02-2016, 07:53 PM

Brine your birds. Do not parboil them. Season beef simply.

Atodaso · 07-03-2016, 09:32 AM

I purchased a Weber Genesis a little over a month ago and have gotten the majority of my information from this site. the first thing I did was buy a digital meat thermometer.

http://amazingribs.com/tips_and_technique/

bubbsy · 07-04-2016, 01:19 PM

hey folks, this question may be faux-pas for the experts, but running short on time and needed a quick alternative....

So, with that out the way, here's where i'm at. Costco ready to grill BBQ Ribs... Any suggestions on the best way to get these done tonight with some guests coming over (have a gas bbq)?

I believe the instructions state 15-20mins on medium each side, then on indirect heat for ~2 hours.

What you guys think?

Hockeyguy15 · 07-04-2016, 01:24 PM

Quote:

Originally Posted by bubbsy

hey folks, this question may be faux-pas for the experts, but running short on time and needed a quick alternative....

So, with that out the way, here's where i'm at. Costco ready to grill BBQ Ribs... Any suggestions on the best way to get these done tonight with some guests coming over (have a gas bbq)?

I believe the instructions state 15-20mins on medium each side, then on indirect heat for ~2 hours.

What you guys think?

Are the just regular baby back ribs?

I do them at about 350-400 flipping every 5 mins for about an hour and it's fine.

bubbsy · 07-04-2016, 01:26 PM

yup, the baby back ones.

Do you add your own bbq sauce at the end ?

Hockeyguy15 · 07-04-2016, 01:30 PM

I bush some on every time I flip it. I take the membrane off the inner side of the rib, and I put them inner side to the grill for 10 mins. Flip them and brush some BBQ on the inner side and then let them sit for 10 mins. Flip and brush the outerside with bbq sauce.

Once you have brushed both sides flip it every 5 mins and brush with BBQ (The 5 mins is so I don't burn any of the sauce). Obviously every bbq is different, but that should give you a starting point to work from.

AMG_G · 07-04-2016, 01:32 PM

I bake them in the oven for 90 minutes then finish them off on the bar-b with some bulls eye.

bubbsy · 07-04-2016, 02:12 PM

so i have had the mother input on this...

throwing them in oven at 500 for 20min, then foiling up and putting them back at 175 for 100 or so mins.

finish off on the grill.

Komskies · 07-04-2016, 02:22 PM

I like the low and slow method for baby back ribs. 6 hours total cooking time.

- Remove the membrane and apply your dry rub the night before. Refrigerate.
- Smoke @ 225 F for 3 hours
- Wrap each rack in a piece of foil, adding a tbsp of apple juice or cider vinegar to each packet.
- Continue cooking (no more smoke needed) @ 225 F for 2 hours
- Remove the ribs from the foil and liberally apply sauce (skip the sauce if you wish)
- Cook the ribs for 1 more hour @ 225 F.

bubbsy · 07-04-2016, 02:24 PM

so i have had the mother input on this...

throwing them in oven at 500 for 20min, then foiling up and putting them back at 175 for 100 or so mins.

finish off on the grill.

Canehdianman · 07-04-2016, 02:36 PM

Quote:

Originally Posted by Komskies

I like the low and slow method for baby back ribs. 6 hours total cooking time.

- Remove the membrane and apply your dry rub the night before. Refrigerate.
- Smoke @ 225 F for 3 hours
- Wrap each rack in a piece of foil, adding a tbsp of apple juice or cider vinegar to each packet.
- Continue cooking (no more smoke needed) @ 225 F for 2 hours
- Remove the ribs from the foil and liberally apply sauce (skip the sauce if you wish)
- Cook the ribs for 1 more hour @ 225 F.

This is what I do as well. Commonly called the 3-2-1 method.

I have a hard time getting my Akorn to stay down at 225, so I frequently end up doing 2.5-2-0.5 at 250 instead, but still turns out tasty.

mrkajz44 · 07-04-2016, 03:28 PM

For me, my simple method on the grill:

-Low temp - around 200 or so (as best as I can get it with charcoal)
-On for 4 hours, flipping every 30 minutes
-Add BBQ sauce for the last 30 minutes to avoid the sauce being burned

Not fancy as these other methods, but it seems to work well enough and its easy only having to flip every 30 minutes.

GreenLantern · 07-04-2016, 03:31 PM

I've found with my BBQ chicken I can get the consistency right and grab it before its dry, but I can't get the BBQ sauce right. It's either under cooked or burnt, what am I doing wrong? Do I need to turn the heat up at the end to caramelize it? I just want some crispiness.

I generally just cook it at a consistent heat for 15 or so minutes till it gets where I want it to be with my thermometer. I add the BBQ sauce at the end.

J pold · 07-28-2016, 01:14 PM

So I finally bought my first BBQ and it was delivered today. A few questions for the expert CPers. It's a stainless steal grill so do I need to season it? There seems to be conflicting opinions online and I don't see anything in the manual saying that it needs to be. Looks like I need to burn it for 20-30 minutes to get rid of any excess chemicals, and sterelize before first use. Any other tips?

Canehdianman · 07-28-2016, 01:41 PM

can't season stainless steel.

Just give it a good burn to cook the machine oil off from packaging.

then go buy some meat.

Weitz · 09-21-2016, 10:01 AM

I'm in the market for a new BBQ.

I looked at BBQ Galore yesterday and they have some nice Napolean units. Do they ever go on sale? Seem quite pricey.

greyshep · 09-21-2016, 11:33 PM

Another charcoal convert here. I bought a used Weber Kettle on kijiji in June. This one:

Didnt use my older natural gas Weber Genesis more than 2 times the rest of summer. At the end of August I found a decent deal on kijiji on a Weber Performer. This one:

I am amazed at how much fun it is to cook with these amazing BBQ's, and the resulting food is top notch. If anyone is thinking of going the charcoal route, I highly recommend it. I now take the Weber kettle I originally bought in June with me on our camping trips.

mrkajz44 · 09-22-2016, 08:40 AM

+1 for the Weber Performer. The table is awesome to have there when you are getting the grill ready, as well as when you are getting the food ready. You can also keep everything in one spot, charcoal, starters, woodchips, etc. using that black bin. Best part is the cover goes over everything.

Tacopuck · 09-22-2016, 08:49 AM

Quote:

Originally Posted by Weitz

I'm in the market for a new BBQ.

I looked at BBQ Galore yesterday and they have some nice Napolean units. Do they ever go on sale? Seem quite pricey.

I bought A Napolean Prestige 500 (jeez that sounds pretentious) from BBQ galore last year and have not a single bad thing to say about it.

The Napolean units are expensive but in my opinion worth the cost as they have a lifetime warranty, made in Canada (assuming you buy from BBQ Galore, Costco sells China made ones which use thinner gauge steel), and are very capable and well built.

Mine came with a $150 mail in rebate which is probably the closest thing to on sale.

DionTheDman · 09-22-2016, 09:34 AM

They are doing a Costco roadshow at the new location at 75 East Hills Blvd SE. They are selling Kamado Joe units. From what I've read, they are very highly regarded as a more economical version of the Big Green Egg. I managed to snag their demo model. If you're interested in Kamado-style cooking, there are significant savings to be had by buying from the roadshow.