04-20-2010, 09:32 AM
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#1
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Franchise Player
Join Date: Mar 2009
Location: Calgary
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BBQ and Grilling megathread
It's that time of year! Grilling season is upon us, and it seems like a perfect time to start a BBQ and Grilling thread.
This thread can be about anything. Whether you have a natural gas, propane, or charcoal grill, we won't discriminate here. You can share you favorite recipes, good deals on new equipment, or favorite BBQ restaurants - anything BBQ related.
To start this thread off, I slow smoked some really delicious pork ribs yesterday with an improv dry rub. Brown sugar, cayenne pepper, garlic powder, dry mustard, salt, pepper, crushed chilis, and oregeno. I smoked them for about 2 hours with hickory chips. At the end I threw them on the grill for a few minutes per side, just to caramelize the bark a little bit. Then I glazed them with some ho-made sauce. I reduced cola, ketchup, mustard, minced garlic, chili powder, honey, and a bit of cornstarch to thicken it up at the end.
I was really pleased with the results for not using any recipes. The muscle fibers in the ribs broke down really well and the meat easily came off the bone. The sauce turned out really well too, it had a nice tangy taste. The cola seemed to add the zip, without making it taste too vinegary.
Throughout the summer I plan to do lots of BBQ and grilling. Steaks, chops, chicken wings - the usual stuff. But I also want to do some big BBQs, like brisket, pulled pork, prime rib, and on Father's day I'll be doing some Flintstones sized Beef ribs.
I used Michael Smith's pulled pork recipe ( http://www.lifestylefood.com.au/reci...ork-sandwiches) last summer, and was extremely pleased with the result. I would do it again in a heartbeat. There's something supremely relaxing about sitting around all afternoon drinking beer while slowly smoking a big piece of meat.
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04-20-2010, 09:34 AM
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#2
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Franchise Player
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Need to get a new BBQ, any deals? suggestions?
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04-20-2010, 09:37 AM
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#3
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First Line Centre
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In Airdire BBQ season is well under way. Just last night 4 houses played host to a massive neighbourhood cookout a few blocks away from where I live.
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The Following 2 Users Say Thank You to starseed For This Useful Post:
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04-20-2010, 09:46 AM
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#4
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Franchise Player
Join Date: Jun 2008
Location: Calgary
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Quote:
Originally Posted by Da_Chief
Need to get a new BBQ, any deals? suggestions?
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When I did extensive research a couple of years ago, Weber is considered by far and a way the best. Weber Genesis, which I think is the cheapest full-size, will run you $750-900 I guess...
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The Following User Says Thank You to VladtheImpaler For This Useful Post:
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04-20-2010, 09:48 AM
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#5
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Powerplay Quarterback
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A very simple, yet tasty side dish on the bbq
Add olive oil, sea salt and fresh group pepper to aspargus.
Just bbq it right on the grill for 5 minutes and you have yourself one decent quick and easy side dish.
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04-20-2010, 09:48 AM
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#6
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Powerplay Quarterback
Join Date: Mar 2008
Location: Calgary
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^^ mmm yeah we do this with peppers as well, so good.
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04-20-2010, 09:49 AM
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#7
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Franchise Player
Join Date: Aug 2005
Location: Calgary, Alberta
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I have the Broil King Signet 70 I believe...it's around $400ish retail and bang-for-your-buck is one of the best BBQ's you can get.
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04-20-2010, 09:51 AM
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#8
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Lifetime Suspension
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Quote:
Originally Posted by Komskies
There's something supremely relaxing about sitting around all afternoon drinking beer while slowly smoking a big piece of meat.
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Oh my
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The Following 7 Users Say Thank You to Pinner For This Useful Post:
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04-20-2010, 09:55 AM
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#9
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First Line Centre
Join Date: Aug 2003
Location: Toronto, ON
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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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04-20-2010, 09:56 AM
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#10
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Franchise Player
Join Date: Mar 2009
Location: Calgary
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Quote:
Originally Posted by Pinner
Oh my
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04-20-2010, 09:56 AM
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#11
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Powerplay Quarterback
Join Date: Mar 2008
Location: Calgary
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adding sundried tomatoes makes them super tasty.
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04-20-2010, 09:57 AM
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#12
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Lifetime Suspension
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Quote:
Originally Posted by simmer2
I have the Broil King Signet 70 I believe...it's around $400ish retail and bang-for-your-buck is one of the best BBQ's you can get.
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I would agree, good quality, good prices.
Canadian made too
Last edited by Pinner; 04-20-2010 at 10:00 AM.
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The Following User Says Thank You to Pinner For This Useful Post:
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04-20-2010, 09:59 AM
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#13
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Scoring Winger
Join Date: Aug 2005
Location: Calgary Alberta
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Quote:
Originally Posted by starseed
In Airdire BBQ season is well under way. Just last night 4 houses played host to a massive neighbourhood cookout a few blocks away from where I live.
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rofl
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04-20-2010, 10:00 AM
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#14
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Lifetime Suspension
Join Date: Oct 2007
Location: SW
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Quote:
Originally Posted by username
A very simple, yet tasty side dish on the bbq
Add olive oil, sea salt and Fresh Ground Black People to aspargus.
Just bbq it right on the grill for 5 minutes and you have yourself one decent quick and easy side dish.
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Fixed.
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The Following 4 Users Say Thank You to Methanolic For This Useful Post:
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04-20-2010, 10:01 AM
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#15
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Scoring Winger
Join Date: Aug 2005
Location: Calgary Alberta
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oh and FYI Balzac Meats 403-226-0162
THE BEST you can buy, cheaper then safeway and true AAA, none of that Red meat .
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04-20-2010, 10:02 AM
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#16
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Scoring Winger
Join Date: Aug 2005
Location: Calgary Alberta
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Quote:
Originally Posted by username
A very simple, yet tasty side dish on the bbq
Add olive oil, sea salt and fresh group pepper to aspargus.
Just bbq it right on the grill for 5 minutes and you have yourself one decent quick and easy side dish.
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You forgot one thing..
Put them in a Ziplock bag for 2-4hrs before hand then cook and enjoy
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04-20-2010, 10:09 AM
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#17
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First Line Centre
Join Date: Feb 2007
Location: Toronto
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My tip
Your meats are much tastier if you allow your meats to reach room temperature before grilling
__________________
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The Following User Says Thank You to LChoy For This Useful Post:
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04-20-2010, 10:11 AM
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#18
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Franchise Player
Join Date: Mar 2009
Location: Calgary
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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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Is it an all burger deal? Like burgers, burgers, and more burgers? If that isn't the case maybe you could be the hero by making a nice side dish. Maybe a nice coleslaw or potato salad.
If you want to try something different for burgers, you could try making Jamaican Jerk chicken burgers.
Stuffing burgers can be tricky. You need to make the patties very thin or else they will shrink in diameter and look like a ball at the end. I haven't tried this recipe myself, but I've liked every other Tyler Florence recipe I've ever tried, so it's worth a shot: http://www.foodnetwork.com/recipes/t...ipe/index.html
One more tip: don't buy extra lean ground beef. Sure it's healthier and blah blah, but the extra fat really adds juiciness and flavor. Look for something in the 22-25% fat range.
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04-20-2010, 10:11 AM
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#19
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Franchise Player
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Asian Crispy Grilled Duck
Marinade recipe
1/3 -1/4 cup soy sauce
2 Tbsp honey
1 tsp five spice
1 clove garlic, finely minced
1 tsp fresh grated ginger
Combine marinade ingredients.
Wash duck, inside and out under cold running water. Pat dry. Truss the duck with butchers twine. Marinade overnight in the fridge. I like to put the duck in a large zip lock bag, then add the marinade - makes it easier to turn and get the marinade everywhere.
Remove from fridge an hour or two before grilling to allow the duck to come up to room temp.
Best to use a rotisserie (with a drip pan underneath to prevent flare ups) to get nice even crispiness, but if you don't have one, place the duck in a disposable aluminum roasting pan, breast side up (raised off the bottom with a rack so the duck isn't bathing in all the rendered fat and to crisp the bottom).
When using a roasting pan, i place the duck over the middle burner. The middle burner is off, and the two side burners are set to high, but this may vary from grill to grill. After 1 hour, baste the duck with the drippings in the pan. Grill until internal temp reaches 170 degrees F. Thats about 1.5-1.75 hours on high heat with a rotisserie, or 1.75-2 hours in a roasting pan.
When its done the skin should be reddish-brown, thin and super crispy, and the meat super juicy
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04-20-2010, 10:12 AM
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#20
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Franchise Player
Join Date: Oct 2007
Location: still in edmonton
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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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