Calgarypuck Forums - The Unofficial Calgary Flames Fan Community
Old 04-20-2010, 10:32 AM   #1
Komskies
Franchise Player
 
Komskies's Avatar
 
Join Date: Mar 2009
Location: Calgary
Exp:
Default 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.
Komskies is offline   Reply With Quote
Old 04-20-2010, 10:34 AM   #2
Da_Chief
Franchise Player
 
Da_Chief's Avatar
 
Join Date: May 2007
Exp:
Default

Need to get a new BBQ, any deals? suggestions?
Da_Chief is offline   Reply With Quote
Old 04-20-2010, 10:37 AM   #3
starseed
First Line Centre
 
Join Date: Feb 2009
Exp:
Default

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.
starseed is offline   Reply With Quote
The Following 2 Users Say Thank You to starseed For This Useful Post:
Old 04-20-2010, 10:46 AM   #4
VladtheImpaler
Franchise Player
 
VladtheImpaler's Avatar
 
Join Date: Jun 2008
Location: Calgary
Exp:
Default

Quote:
Originally Posted by Da_Chief View Post
Need to get a new BBQ, any deals? suggestions?
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...
__________________
Cordially as always,
Vlad the Impaler

Please check out http://forum.calgarypuck.com/showthr...94#post3726494

VladtheImpaler is offline   Reply With Quote
The Following User Says Thank You to VladtheImpaler For This Useful Post:
Old 04-20-2010, 10:48 AM   #5
username
Powerplay Quarterback
 
username's Avatar
 
Join Date: Feb 2010
Exp:
Default

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.
username is offline   Reply With Quote
Old 04-20-2010, 10:48 AM   #6
chid
Powerplay Quarterback
 
chid's Avatar
 
Join Date: Mar 2008
Location: Calgary
Exp:
Default

^^ mmm yeah we do this with peppers as well, so good.
chid is offline   Reply With Quote
Old 04-20-2010, 10:49 AM   #7
simmer2
#1 Goaltender
 
simmer2's Avatar
 
Join Date: Aug 2005
Location: Calgary, Alberta
Exp:
Default

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.
simmer2 is offline   Reply With Quote
Old 04-20-2010, 10:51 AM   #8
Pinner
Lifetime Suspension
 
Join Date: Jan 2010
Exp:
Default

Quote:
Originally Posted by Komskies View Post
There's something supremely relaxing about sitting around all afternoon drinking beer while slowly smoking a big piece of meat.

Oh my
Pinner is offline   Reply With Quote
The Following 7 Users Say Thank You to Pinner For This Useful Post:
Old 04-20-2010, 10:55 AM   #9
Flames89
First Line Centre
 
Flames89's Avatar
 
Join Date: Aug 2003
Location: Toronto, ON
Exp:
Default

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?
Flames89 is offline   Reply With Quote
Old 04-20-2010, 10:56 AM   #10
Komskies
Franchise Player
 
Komskies's Avatar
 
Join Date: Mar 2009
Location: Calgary
Exp:
Default

Quote:
Originally Posted by Pinner View Post
Oh my
Komskies is offline   Reply With Quote
Old 04-20-2010, 10:56 AM   #11
chid
Powerplay Quarterback
 
chid's Avatar
 
Join Date: Mar 2008
Location: Calgary
Exp:
Default

adding sundried tomatoes makes them super tasty.
chid is offline   Reply With Quote
Old 04-20-2010, 10:57 AM   #12
Pinner
Lifetime Suspension
 
Join Date: Jan 2010
Exp:
Default

Quote:
Originally Posted by simmer2 View Post
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.
I would agree, good quality, good prices.

Canadian made too

Last edited by Pinner; 04-20-2010 at 11:00 AM.
Pinner is offline   Reply With Quote
The Following User Says Thank You to Pinner For This Useful Post:
Old 04-20-2010, 10:59 AM   #13
MikeN
Scoring Winger
 
Join Date: Aug 2005
Location: Calgary Alberta
Exp:
Default

Quote:
Originally Posted by starseed View Post
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.

rofl
MikeN is offline   Reply With Quote
Old 04-20-2010, 11:00 AM   #14
Methanolic
Franchise Player
 
Methanolic's Avatar
 
Join Date: Oct 2007
Location: SW
Exp:
Default

Quote:
Originally Posted by username View Post
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.
Fixed.
__________________
Methanolic is offline   Reply With Quote
The Following 4 Users Say Thank You to Methanolic For This Useful Post:
Old 04-20-2010, 11:01 AM   #15
MikeN
Scoring Winger
 
Join Date: Aug 2005
Location: Calgary Alberta
Exp:
Default

oh and FYI Balzac Meats 403-226-0162

THE BEST you can buy, cheaper then safeway and true AAA, none of that Red meat .
MikeN is offline   Reply With Quote
Old 04-20-2010, 11:02 AM   #16
MikeN
Scoring Winger
 
Join Date: Aug 2005
Location: Calgary Alberta
Exp:
Icon40

Quote:
Originally Posted by username View Post
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.

You forgot one thing..

Put them in a Ziplock bag for 2-4hrs before hand then cook and enjoy
MikeN is offline   Reply With Quote
Old 04-20-2010, 11:09 AM   #17
LChoy
First Line Centre
 
LChoy's Avatar
 
Join Date: Feb 2007
Location: Toronto
Exp:
Default

My tip
Your meats are much tastier if you allow your meats to reach room temperature before grilling
__________________
LChoy is offline   Reply With Quote
The Following User Says Thank You to LChoy For This Useful Post:
Old 04-20-2010, 11:11 AM   #18
Komskies
Franchise Player
 
Komskies's Avatar
 
Join Date: Mar 2009
Location: Calgary
Exp:
Default

Quote:
Originally Posted by Flames89 View Post
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?
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.
Komskies is offline   Reply With Quote
Old 04-20-2010, 11:11 AM   #19
Canada 02
Franchise Player
 
Canada 02's Avatar
 
Join Date: Feb 2004
Exp:
Default

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
Canada 02 is offline   Reply With Quote
Old 04-20-2010, 11:12 AM   #20
Yeah_Baby
Franchise Player
 
Yeah_Baby's Avatar
 
Join Date: Oct 2007
Location: Hosting a French Salon.
Exp:
Default

I BBQ an obscene amount. I think in the last two weeks I've BBQ'd like 70% of my dinners.
__________________
Quote:
Originally Posted by MrMastodonFarm View Post
To be fair, Yeah_Baby is the resident hipster, he only likes the Flames ironically.
Yeah_Baby is offline   Reply With Quote
Reply

Tags
bbq , beer , grilling , meat , napoleon , steak , weber

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 08:15 AM.

Calgary Flames
2017-18




Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright Calgarypuck 2016