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Old 04-20-2010, 10:14 AM   #21
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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?
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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Old 04-20-2010, 10:14 AM   #22
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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.
If there's no smoke, it ain't BBQ.
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Old 04-20-2010, 10:16 AM   #23
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My tip
Your meats are much tastier if you allow your meats to reach room temperature before grilling
That holds true for roasting in the oven too. Such an easy tip that most do not keep in mind.
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Old 04-20-2010, 10:18 AM   #24
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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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Old 04-20-2010, 10:22 AM   #25
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If there's no smoke, it ain't BBQ.
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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Old 04-20-2010, 10:28 AM   #26
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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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Old 04-20-2010, 10:30 AM   #27
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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.
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Old 04-20-2010, 10:43 AM   #28
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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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Old 04-20-2010, 10:46 AM   #29
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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.
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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Old 04-20-2010, 10:52 AM   #30
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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.
Not to mention the cold and wind would make it hard to maintain the right temperature.
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Old 04-20-2010, 10:57 AM   #31
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beer can chicken ftw.
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Old 04-20-2010, 10:59 AM   #32
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Originally Posted by wpgflamesfan View Post
If there's no smoke, it ain't BBQ.
Derp, dee, derp, dee derp dee derp.
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Old 04-20-2010, 11:00 AM   #33
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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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Old 04-20-2010, 11:01 AM   #34
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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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Old 04-20-2010, 11:11 AM   #35
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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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Old 04-20-2010, 11:17 AM   #36
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Just look how beautiful that is. Never has the death of an animal brought me so much pleasure.
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Old 04-20-2010, 11:27 AM   #37
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Originally Posted by shermanator View Post
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!
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.
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Old 04-20-2010, 12:09 PM   #38
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Step one: Steal neighbours dog.
...
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Old 04-20-2010, 12:09 PM   #39
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Vegetables are what food eats.
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Old 04-20-2010, 12:14 PM   #40
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Vegetables are what food eats.
If you want to poop, you'll eat some veggies with that food.
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