BBQ tricks and secrets

gkitching · Post by **gkitching** » Wed May 28, 2008 1:17 pm

I've been thinking of building one of these ..

http://www.lincolnelectric.com/knowledg ... nt/bbq.asp

Seems easy enough.

Post by **stipud** » Wed May 28, 2008 1:21 pm

Yeah, for some reason the Silver 22.5" is WAY over MSRP. All the rest are priced similar to the US MSRP prices. The 22.5" Gold version is only an extra $30 over the overpriced silver one.

So it looks like it's between the $89 Silver 18.5", or the $179 Gold 22.5"

Post by **Rold Gold** » Wed May 28, 2008 1:32 pm

I'd go with the 18.5 for now. See how much you use it and how much you cook at 1 time. 2-4 people is just about right for a grill that size....

But if ya have a gas grill already cooking for a larger group wouldn't be too dificult.

Post by **stipud** » Wed May 28, 2008 1:37 pm

Makes sense. Yeah, I have a little shitty gas grill too... it would be fine for cooking dogs or burgers if the need ever arises. I think the 18.5" will be the right fit as well!

Post by **mr tibbs** » Wed May 28, 2008 2:55 pm

I'm using propane.

I kinda have to because I live in an apartment building on the second floor. They have had so many problems around here with bbq's on apartment balconies that they actually passed a law last year banning them from apartments!! I shit you not, my tax dollars hard at work.

Post by **fuzzysnuggleduck** » Wed May 28, 2008 3:03 pm

mr tibbs wrote:I'm using propane. I kinda have to because I live in an apartment building on the second floor. They have had so many problems around here with bbq's on apartment balconies that they actually passed a law last year banning them from apartments!! I shit you not, my tax dollars hard at work.

We have the same issue at our place. In fact, we aren't technically allowed to have propane ones on the balcony either but our neighbor does.

I do have to say however, not everyone does enjoy the smell and smoke from the BBQ entering their window in huge billows so it makes some sense from the whole "be nice to your neighbor" point of view.

Post by **Rold Gold** » Wed May 28, 2008 3:03 pm

I can't beleve nobody caught that........

Did I tell anybody I'm Native American?

Post by **stipud** » Wed May 28, 2008 4:00 pm

FuzzyHoNutz wrote:I can't beleve nobody caught that........

Did I tell anybody I'm Native American?

Damn you, I was just about to go throw some sausages into apple juice.

Post by **Rold Gold** » Wed May 28, 2008 4:20 pm

I totally recomend trying "Apple Chicken" sausages if you can find them Tom. They're awesome!!!!! You could always try it for real though if ya cut off each end of the sausage to allow the juice to penetrate.

You said something about salmon. Get yerself a couple 1/4" cedar planks and soak them in water. Toss a chunk of seasoned salmon on 1 and throw it on the Q. Pretty good

gkitching · Post by **gkitching** » Wed May 28, 2008 4:26 pm

FuzzyHoNutz wrote:I can't beleve nobody caught that........

Did I tell anybody I'm Native American?

I was thinking you misspelled 'indian' for italian.

Post by **stipud** » Wed May 28, 2008 4:43 pm

Dammit... Home Depot only had the overpriced 22" one in stores, and Sears didn't have them at all!

Gonna have to try specialty shops this weekend I guess.

Post by **stipud** » Wed May 28, 2008 4:46 pm

Nice, I just found the 22.5" for $100

http://www.barbecuesgalore.ca/cooking.bpsx?CookingID=65

And they're local too!

Post by **Francious70** » Wed May 28, 2008 5:47 pm

SolacE · Post by **SolacE** » Wed May 28, 2008 7:22 pm

http://www.southernflavor.com/

This is some of the best dry rub you can buy. You guys really need to try this stuff out. Its great on steaks, burgers, chicken, pork, ribs, seafood, ect. The garlic is great on grilled veggies...and I loved some on grilled corn on the cob. Hell we put the cajun on french fries.

Seriously some great stuff guys. Just click on the free sample link and they will send a free sample pack of each flavor. Its not alot but enough to try each out on a burger or 2.

But I must warn you its like crack....you cant get enough.

Okay so now we will move on from the shamless plug for a family business......

Post by **stipud** » Wed May 28, 2008 7:38 pm

Just for you Harold... A new recipe in your honor!

I call it German "Period Sex" Sausage

Marinade in Heinz Tomato Juice... grill as per usual

Wendy especially liked them.

Post by **Rold Gold** » Wed May 28, 2008 7:54 pm

How did it turn out? Did ya taste the tomatoe in the sausage? Love the name!!!!!!! I guess you could serve it a week a month.........

Post by **stipud** » Thu May 29, 2008 6:27 am

They didn't marinade long enough to really soak in the juices, but it made a REALLY yummy tomato period crust on the surface... just like in real life!

Post by **Bfowler** » Thu May 29, 2008 7:27 am

lol, she liks that shirt doesnt she!

Post by **stipud** » Thu May 29, 2008 7:47 am

Bfowler wrote:lol, she liks that shirt doesnt she!

Yep, it's her favorite. When we got home it got washed and went right back on

Post by **Rold Gold** » Fri May 30, 2008 6:42 am

SolacE wrote:http://www.southernflavor.com/

Okay so now we will move on from the shamless plug for a family business......

Well then.........Hows about you pull some strings and get us some BIGGER samples.......

I'd be more than happy to write a full review of each

Post by **stipud** » Fri May 30, 2008 7:28 am

Woohoo... I got my grill! Went to barbecues galore, and they apparently had 5 of the 22.5" silver's in stock. They couldn't find one though, so I got the mint floor model for cheaper. Ended up getting some nice lump charcoal and a nice cover for it as well.

So Errin, feel like sharing your Tritip recipe with a brotha?

Post by **stipud** » Mon Jun 02, 2008 8:56 am

I'm going to fire up my grill for the first time tonight. Any tips about setting up the Weber? Do I leave the fins at the bottom open or shut? What about the exhaust on the lid?

I will be cooking up some good pork ribs from the local farmer's market. I assume I have to cook these indirectly, so I will arc the coals to one side, and let them cook on the other. Any other ideas, good recipes, etc?

Post by **AVICJR** » Mon Jun 02, 2008 9:08 am

Open it all up so that the charcoal gets air to ignite the fire. When the coals are ashed then you can adjust the openings so that you don't get too much or too little flame/heat. I also hang the lid on the side against the wind that way it hits the inside of the lid and shoots more air up through the bottom and into the coals to get them started quicker.

Post by **Bfowler** » Mon Jun 02, 2008 9:09 am

i leave all of my vents open....but i have never ventured to cook ribs before..

dwnrodeo · Post by **dwnrodeo** » Mon Jun 02, 2008 9:31 am

BBQ Tips

Step One: Open beer.
Step Two: Ignite grill.
Step Three: Cook meat while drinking beer.

Any questions?