BBQ tricks and secrets

Post by **Bfowler** » Mon Jun 02, 2008 9:36 am

dwnrodeo wrote:BBQ Tips

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

Any questions?

yes...on step two i'm a little fuzzy...should i continue to drink beer while igniting grill?

Post by **Rold Gold** » Mon Jun 02, 2008 9:46 am

Here's a great way to light coals!!!!!!

1- Get yerself a big coffee can.
2- Cut the top/bottom out.
3- Make and attach handle(or not but the can gets HOT!!!)

Put the can in the center of the grill(on the coal grate ofcoarse) and stack 1/3 of the coals you plan to use and apply fluid. Stack the rest of the coals on top of those and light from the bottom. The can acts like an oven and consentrates all the heat upward which ignites the other coals without having to use tons of fluid.(I like playin with FIRE

) When the top coals are white yer ready to cook.

I'm grilling tonight myself.........5th night in a row

Post by **Francious70** » Mon Jun 02, 2008 10:54 am

stipud wrote: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?

The idea with ribs is to braise the meat so it tenderises. Just rub the outside with some seasoning and grill them with indirect heat (low heat, about 200*). For a good smokey flavor, add some soaked hickory chunks to the charcoal and CLOSE the top vent.

Usually, I don't even use the lid, but if you BBQing something, you need it.

dedlyjedly · Post by **dedlyjedly** » Tue Jun 03, 2008 8:33 pm

There's a lot of good tips I've picked up here. Thanks guys.

Here's Weber's official version of the type of device Harold was describing...
http://www.amazon.com/Weber-87886-Chimn ... 355&sr=8-2
The best part about using one of these chimney starters is lighting the coals without added fuels. You stuff the lower section with newspapers, light, and go. It's also the fastest way to some prime coals. I use it a lot for my Dutch ovens too!

Recently I've been turned on to a new form of backyard cooking. This is for the backyard gourmet that thinks he has everything! All hail the Big Green Egg...
http://www.bbqreport.com/archives/barbe ... green-egg/

Post by **fuzzysnuggleduck** » Tue Jun 03, 2008 10:08 pm

That chimney has rave reviews.

Post by **stipud** » Wed Jun 04, 2008 8:49 am

Yep, I realized very quickly yesterday that I need to get myself one of those chimneys. The store I bought my grill at did not sell charcoal briquettes or lighter fluid... only lump charcoal and chimney starters. The guy told me that the lighter fluid would poison the charcoal somehow, but when he told me about the chimney I figured burning newspaper was pretty toxic as well.

So the guy sold me some weber lighter cubes to try, but those were as good as worthless for starting that lump charcoal without a chimney. I ended up having to use the entire package of them to completely engulf the barbecue in flames before I could get it started. Even with all of those cubes, I only got it about half lit. Unfortunately no convenience stores or gas stations had any proper lighter fluid, so I was SOL and just cooked my ribs for a LOOOOOOOOOONG time on low heat.

So next time I grill I'm either going to pick up tons of lighter fluid or one of those fancy chimney things. I think I might go with briquettes too once this bag of lump is done, since it's a pain to work with.

I saw those big green eggs at the barbecue store actually... quite nice, but insanely expensive!

Post by **Rold Gold** » Wed Jun 04, 2008 8:58 am

No shit!!!!! $1000 for a 22.5" model........

I'd rather have a TRAEGER than an egg.

Tom- just do the coffee can project for now and get yer grill styles on.

Post by **stipud** » Wed Jun 04, 2008 9:17 am

FuzzyHoNutz wrote:Tom- just do the coffee can project for now and get yer grill styles on.

I tried last night, but I don't know anyone who buys coffee in cans

Post by **Bfowler** » Wed Jun 04, 2008 9:26 am

lol, i haven't seen a coffee can in years! even the new ones are normally plastic now.

tom, you want em to ship you some charcoal fluid

Post by **stipud** » Wed Jun 04, 2008 9:35 am

Bfowler wrote:tom, you want em to ship you some charcoal fluid

Only if it's an official NASCAR product... I won't use anything else

Post by **Bfowler** » Wed Jun 04, 2008 9:41 am

oddly enough....you will have mail....

Post by **Francious70** » Wed Jun 04, 2008 9:45 am

For the NASCAR lighter fluid, look no further than Kingsford

http://www.kingsford.com/nascar/index.htm

Post by **Bfowler** » Wed Jun 04, 2008 9:59 am

dammit Paul! YOU RUIND THE SURPISE!

Post by **Rold Gold** » Wed Jun 04, 2008 10:06 am

Brian's tryin to go to prision!!!!!!

I'm sure that's considered flamable by postal regulations.

Post by **stipud** » Wed Jun 04, 2008 10:13 am

I know Brian, I noticed the NASCAR bottle when I was at the dabor

Yeah, not sure the post office would like that

Post by **Bfowler** » Wed Jun 04, 2008 10:21 am

Psh, whats a mail fire or two. at least when you ate the mail you would "taste the food not the fuel" right!...right guys!...hehe...right...guys....

Post by **Francious70** » Wed Jun 04, 2008 10:58 am

Haha, terrorist Brian mailing bombs again.

Post by **fuzzysnuggleduck** » Wed Jun 04, 2008 11:08 am

Oddly enough I saw that NASCAR lighter fluid at your place as well, Brian... and I remember thinking about how silly that was.

Post by **Rold Gold** » Wed Jun 04, 2008 11:32 am

That's HIGH PERFORMANCE redneck cookin fuel......

Has anybody seen the "race car" mini grills? They're painted to look like the car.......

Post by **fuzzysnuggleduck** » Wed Jun 04, 2008 11:41 am

I suppose NASCAR and tail gatin' go hand in hand.

Post by **Rold Gold** » Wed Jun 04, 2008 7:15 pm

I burned some flesh tonight.........................

A juicy kut of beef.......

Post by **Bfowler** » Thu Jun 05, 2008 7:42 am

Mmmm. whats that green stuff next to it?[/quote]

Post by **Rold Gold** » Thu Jun 05, 2008 8:01 am

The green stuff helps on the exit......

as well as with indigestion as the marinade is on the spicey side.

gkitching · Post by **gkitching** » Wed Jul 09, 2008 3:19 am

gkitching wrote:Here's an awesome 'accessory' to any grill night. I don't have a specific name for it. But they are jalepino peppers stuffed w/cream cheeze, wrapped in bacon and smothered in barbeque sauce.

-Prep the peppers by cutting off the top and gutting the seeds.
-Stuff with cream cheeze
-Wrap with a strip of bacon (I find partially cooking the bacon ahead of time so it's mostly cooked but still soft speeds things up on the grill)
-use a toothpick punched thru the peppers to hold the bacon in place
-throw the preped peppers into a bowl of your favorite barbaque sauce and get em covered good.
-grill to perfection 5-10 mins

The first time I made them I had the neiborhood over for 4th of July and I literally couldn't make them fast enough! Even people who don't typically do peppers loved them.

I have a garden and grow a variety of peppers and could offer alternating amounts of 'heat' or just mild for the weak.

Best of all they can be done ahead of time and thrown on the grill at any point. Letting them soak in the BB sauce makes em even better.

I made this over the weekend. The peppers were a little bigger than I usually use but they still turned out great!

Post by **stipud** » Wed Jul 09, 2008 6:13 am

Cheese, pepper and bacon... together at last... Gaahhrrghhlll...mmmmmmmmmmmmmmmmmmmm....