Lets talk of BBQ...grilling and what not.

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Tell me your favorite grill recipes. Inspired by the summer season upon us and my attempt at this dessert tonight.

tonight im making a nice dessert. grilled peaches, skewered with a cinnammon stick and mint leaf. brushed with butter, bourbon and brown sugar sauce. then, placed on top of vanilla ice cream. i may hump them.

Chris 'The Nuts' V (Chris V), Friday, 20 May 2005 14:17 (sixteen years ago) link


Jordan (Jordan), Friday, 20 May 2005 14:19 (sixteen years ago) link

That sound you just heard was the cries of all us apartment dwellers who are without grills. And anyone who says the words "Ge0rge F0rman Grill" gets a shot in the tit.

Je4nne ƒury (Jeanne Fury), Friday, 20 May 2005 14:20 (sixteen years ago) link

Haha, I knew it was going to be you crusty! ;-)

Grilled halloumi is U&K for me. nothing but sliced & thrown on the there. Ooh grilled corn on the con too. just some olive oil rubbed in & away you go!

PinXorchiXoR (Pinkpanther), Friday, 20 May 2005 14:22 (sixteen years ago) link

Im a condo dweller, we aren't allowed gas or charcoal...so i got me a Charbroil Electric Patio Master thing. Its just like a regular grill and even has charcoal in it to give it the flava. It can be a wee bit tricky with meat and fish though, it can dry them out like my elbow in no time.

Chris 'The Nuts' V (Chris V), Friday, 20 May 2005 14:22 (sixteen years ago) link

I get a tit-shot. I know it's a poor substitute for actually grilling, but what else am I supposed to do on a random Tuesday evening in the summer?

Jordan (Jordan), Friday, 20 May 2005 14:24 (sixteen years ago) link

I had grilled corn for the first time last summer and I wondered why on earth I hadn't done it before.

Madchen (Madchen), Friday, 20 May 2005 14:25 (sixteen years ago) link

ned, tell me about your favorite grilled foods. Thanks, Bobby.

Chris 'Crusty' V (Chris V), Friday, 20 May 2005 14:26 (sixteen years ago) link

I love grilled corn on the cob. peel back the husks, take the silks out, then re-husk. soak in a little water, put on grill with husks on. when done, peel back husks and tie into knot. makes a little corn holder.

im also big on grilled asparagus. cover with olive oil and some kosher salt and grill away.

Chris 'Crusty' V (Chris V), Friday, 20 May 2005 14:28 (sixteen years ago) link

I like to grill pizzas.

Huk-L, Friday, 20 May 2005 14:29 (sixteen years ago) link

we have a big new gas grill which we have yet to use. I have never grilled anything in my life.

Miss Misery (thatgirl), Friday, 20 May 2005 14:36 (sixteen years ago) link

grilled corn rules. grilled eggplant is good. i dig grilled stuff.

we do lot's of shishkabob stuff.

msp (mspa), Friday, 20 May 2005 14:38 (sixteen years ago) link

it's good to soak the halloumi in cold water with some lemon juice before cooking.

lauren (laurenp), Friday, 20 May 2005 14:38 (sixteen years ago) link

I would LOVE to grill pizzas. I've never had the opportunity.

So far my grilling experience is limited to corn, brats, burgers, and fish, all of which I love deeply.

Jordan (Jordan), Friday, 20 May 2005 14:40 (sixteen years ago) link

Does that take anything away from the lovely saltyness though lauren?

PinXorchiXoR (Pinkpanther), Friday, 20 May 2005 14:42 (sixteen years ago) link

it does, but i find it too salty to eat large pieces if it's untreated.

lauren (laurenp), Friday, 20 May 2005 14:46 (sixteen years ago) link

Tonight = I go to costco and buy 6 slabs of ribs, a pork shoulder and maybe a brisket.

Later tonight = I rub into them a mixture of herbs and spices

tomorrow = I drink beer and watch football while cooking them in my bbq/smoker for 8 hours all the while mopping them with a sauce of herbs, spices, chilli and vinegar.

sunday = roll around the house on my meaty belly

ceebee, Friday, 20 May 2005 14:47 (sixteen years ago) link

*Ahem* Ceebee see here MEAT SHITS

PinXorchiXoR (Pinkpanther), Friday, 20 May 2005 14:49 (sixteen years ago) link

what is halloumi?

Miss Misery (thatgirl), Friday, 20 May 2005 14:50 (sixteen years ago) link

ceebee, I'll be over to help you out. I wouldn't want you to overload on the meaty goodness there so I'm willing to do my part for your sake.

M. White (Miguelito), Friday, 20 May 2005 14:51 (sixteen years ago) link

Holy smoker, Cabbage!

Halloumi is squeaky rubbery Greek cheese. It kebabs well.

Liz :x (Liz :x), Friday, 20 May 2005 14:52 (sixteen years ago) link

One time I was tripping balls on mushrooms and decided to make dinner. Totally improvising, I ended up grilling steaks with a garlic-teriyaki-soy marinade and topped with grilled pineapple wedges.

It ended up being very good, but it's possible that was the effect of the drugs.

Kielbasa is great on the grill. I like it CHARRED AS FUCK, especially when using wood chips.

Also, polenta formed into thick patties is very very good when grilled. Serve hot with mozzerella, basil, & marinara.

andrew l. r. (allocryptic), Friday, 20 May 2005 14:52 (sixteen years ago) link

I may also try and smoke some seth effrikan Wors as well, just as an experiment, and I must remember a pile of tomatoes to do after all the meat has finished.

I won't be clicking on that thread at work ta Pink

ceebee, Friday, 20 May 2005 14:55 (sixteen years ago) link

Grilled Eggplant and Tomato

3 tablespoons red wine vinegar
2 teaspoons minced fresh rosemary leaves
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 medium eggplant (1 pound)
2 medium tomatoes (3/4 pound)
1/4 pound feta cheese, crumbled

Prepare the grill so that the temperature on 1 side is hot and the other is just medium-low (you should be able to hold your hand 5 inches about the grill for about 5 seconds).
Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil.

Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswise into 1/3-inch slices (8 slices total). Place the vegetables on a tray and brush generously with the dressing.

On the grill's hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill the tomato slices for 1 minute per side. (The vegetables should retain their shape.) Transfer the vegetables to a tray as they finish grilling.

Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat. Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts.

Chris 'Crusty' V (Chris V), Friday, 20 May 2005 14:55 (sixteen years ago) link

I tried grilling corn on the cob pretty recently. I didn't remove the husks or the silks. It was taking forever and a day, so eventually my bf took that stuff off, slathered it in butter, and put it in foil. I need to learn patience, if only so I can grill more.

Sarah McLusky (coco), Friday, 20 May 2005 18:47 (sixteen years ago) link

no brisket or pork shoulder unfortunately, but there's 4 trays of baby back ribs in the fridge, two trays witha proprietary rub (can't remember the name but it's v nice. One with some stuff I got in Florida which is salt, lemon and chilli (picture of a melon on the packaging, it may be nice sprinkled on fruit, Thai style) half with pimenton and stuff and half with just salt and pepper. my hands are rather stained.

Porkpie (porkpie), Friday, 20 May 2005 20:44 (sixteen years ago) link

I'm BBQing this Sunday, probably a couple racks of ribs. I have a decent BBQ sauce recipe from "Eula Mae's Cajun Cookbook" (or whatever its called) which I will use tonight... probably grill some corn on the cob as well, that's pretty standard. Y'gotta leave the husks on though! for shame...

Shakey Mo Collier, Friday, 20 May 2005 21:08 (sixteen years ago) link

tonight i'm gonna make carne asada tacos, which are ridiculously easy yet ridiculously tasty. marinate flank steak in mojo for a few hours, toss on hot hot grill for 6 mins each side, and that's pretty much it.

()ops (()()ps), Friday, 20 May 2005 21:15 (sixteen years ago) link

anything tastes good if you bbq properly*

*properly = drinking about 5 beers as you cook

Actor Sizemore fails drug test with fake penis (jingleberries), Friday, 20 May 2005 21:27 (sixteen years ago) link

Go to your butcher. Get a 7 lb. (with bone) pork shoulder (Boston butt). Dry rub the day before with a mixture of paprika, garlic powder, dry mustard, cayenne, salt. Really cover it with the rub and push it into the meat. Put it in the fridge. Next day, get it out and inject the meat with any vinegar-y bbq sauce, cidar vinegar-based is best, but in a pinch can use 1 part kraft bbq sauce, 1 part white vinegar plus tabasco. Grill on indirect heat for about 4 hours. Pork will practically fall off the bone. Scrape it off with a fork. Can eat on a kaiser roll if you want. Pass xtra sauce. Yum.

mcd (mcd), Saturday, 21 May 2005 00:51 (sixteen years ago) link

the grilled peaches were fantastic. the fucking bourbon sauce was unreal. i ended up drinking more bourbon. but godamn...

Chris 'Crusty' V (Chris V), Saturday, 21 May 2005 02:24 (sixteen years ago) link

My husband is a huge barbeque geek, and I say that with affection because
I and my belly reap the rewards of his dedication. No grilling, only 'cue
ing. He has a Kamado, big kiln-type charcoal oven barbecue thing that is
glorious. Tonight: burgers. Ground turkey, onion & jalapenos in the burger mix, patted down with a poultry rub for flavor, then grilled over indirect heat for about an hour...served with jack cheese on sourdough bread. no condiments, just beautiful melt-in-your-mouth burger. Have NEVER had a burger like it, they're the best in the world. *drool*.

VegemiteGrrl (VegemiteGrrl), Saturday, 21 May 2005 02:33 (sixteen years ago) link

i think i would hump those peaches too, if they gave me half a chance.

s1ocki (slutsky), Saturday, 21 May 2005 02:34 (sixteen years ago) link

the wors really worked in the bbq, it's just a shame that we'd gone through all the ribs first so they didn't get fully apprecaited

Porkpie (porkpie), Sunday, 22 May 2005 11:32 (sixteen years ago) link

Here's a BBQ dessert - Grilled chocolate-banana sandwich.

1. Bananas.
2. Peel and split banana in half.
3. Chocolate sprinkles (nutella works too) in between banana halves to make a banana sandwich.
4. Wrap in foil.
5. Grill.

Best ever.

Roz (Roz), Sunday, 22 May 2005 13:25 (sixteen years ago) link

I grilled banana once. Never again. Ew.

nathalie's baby (stevie nixed), Sunday, 22 May 2005 13:36 (sixteen years ago) link

I have never grilled anything in my life.


...last night: Tuna steak. Marinated in soy equal parts soy sauce and orange juice, crushed black pepper, oregano, parsley. Grilled for about 2 minutes a side. FUCKING DELICIOUS.

giboyeux (skowly), Sunday, 22 May 2005 13:56 (sixteen years ago) link

I grilled banana once. Never again. Ew.

No! You have no idea what you're missing...

Roz (Roz), Sunday, 22 May 2005 14:01 (sixteen years ago) link

two years pass...

can anyone recommend me a good propane BBQ?

i have a deck now and i intend to make the most of it.

in fact... i am really excited!!!

s1ocki, Thursday, 17 April 2008 22:30 (thirteen years ago) link

anyway, not looking to spend a lot of ca$$$h.

s1ocki, Thursday, 17 April 2008 22:31 (thirteen years ago) link

As we're talking about budget models without all the bullshit bells and whistles, I'm not convinced it makes much difference.

Kerm, Thursday, 17 April 2008 22:45 (thirteen years ago) link

so they're all pretty much ok within a certain range?

s1ocki, Thursday, 17 April 2008 22:48 (thirteen years ago) link

which comes with the best hamburgers?

s1ocki, Thursday, 17 April 2008 22:48 (thirteen years ago) link

More money just buys more real estate and stuff like side burners for simmering pots and fancy starters that actually work and junk like that. Hot, fast and cheap will grill a burger, brat, dog, steak, kebab, whatever just fine.

Kerm, Thursday, 17 April 2008 22:54 (thirteen years ago) link


i want more real estate though so i can indirect-heat more stuff.

s1ocki, Thursday, 17 April 2008 23:05 (thirteen years ago) link

dont need side burners or nothin tho

s1ocki, Thursday, 17 April 2008 23:06 (thirteen years ago) link

Almost everything has a shelf. Something with two burners so you can turn one off. Any two-burner with a shelf will do you just fine. Decent grills are so cheap these days, you almost can't go wrong. After you pick a propane grill, if you have 4 square feet to put it get a charcoal grill for practically zero dollars.

Also, think about one of those vegetable baskets like here. Those things are baller.

Anybody that tells you that you'll ever need more than this is the kind of liar that says you need a tent to go camping. Seriously, the next step up is a pig cooker.

Kerm, Thursday, 17 April 2008 23:25 (thirteen years ago) link

Just get a Weber kettle, it's not propane but your food will taste better. Use a chimney for getting the coals going; it's almost as easy as flicking the switch on a propane dealie.

ian, Thursday, 17 April 2008 23:27 (thirteen years ago) link

ian is VERY otm.

lauren, Friday, 18 April 2008 00:47 (thirteen years ago) link

ya i feel that but honestly i work from home a lot and i want to be able to just go out back and grill up a sausage for lunch w/no fuss.

s1ocki, Friday, 18 April 2008 04:46 (thirteen years ago) link

I've never grilled fish so that's my next move. Got some cedar planks.

A True White Kid that can Jump (Granny Dainger), Friday, 26 June 2020 03:06 (eleven months ago) link

Yeah, smoking ribs is at least six hours if not more. I've not done it but friends have. And you have to stay nearby when doing it on a kettle grill instead of an egg because you have to monitor it more for temperature changes.

If you want to dip your toe into smoking, one of my favorite things to do is use soaked wood chips in combination with lump charcoal/briquettes for a quick smoke. Weber sells small branded bags of different kinds of wood chips for smoking (apple, mesquite, cherry, etc). I get double berkshire pork rib chops and brine them for a few hours with flavorings. Set up a two zone fire and when the hot side is ready you add a handful of wood chips that have been smoked in water for an hour. Add your grate, put the cops on the cool side, then put the lid on with the air holes open and positioned over the meat, which draws the smoke down over the meat. You smoke the chops for about twenty minutes, then grill them over the hot side to crisp it up until finished. Even 20-30 minutes of smoke makes an amazing difference compared to plain charcoal.

I got the above from Steve Raichlen's How to Grill, which has some good recipes and (more importantly) just straight-forward technique. I've also done the quick smoke with salmon and it is awesome.

Tōne Locatelli Romano (PBKR), Friday, 26 June 2020 11:48 (eleven months ago) link

*oops* wood chips that have been *soaked* in water for an hour, not smoked.

Tōne Locatelli Romano (PBKR), Friday, 26 June 2020 11:49 (eleven months ago) link

I've never grilled fish so that's my next move. Got some cedar planks.

Grilled some salmon on cedar a couple weeks back, fantastic stuff.
Star of the evening, however, was elote.

willem, Friday, 26 June 2020 13:00 (eleven months ago) link

Elote restaurant nearby in Sedona does elote as a dip and I think I prefer it that way. Less corn sticking in your teeth at least. Of course it's even more unhealthy than traditional on-the-cob elote.

I omit the sugar grrrr why does everyone wanna throw sugar in everything savory

A True White Kid that can Jump (Granny Dainger), Friday, 26 June 2020 16:01 (eleven months ago) link

did cedar plank salmon tonight. i try to be hypercritical of my own food but man that was some good salmon.

call all destroyer, Friday, 10 July 2020 01:45 (eleven months ago) link

I made turkey burgers last night that were pretty decent. Ground turkey, held together with a bit of cous cous (bc I was out of bread crumbs) a spoon of olive oil mayo for moisture, Sage, onion powder, ground black pepper, seasoned salt, crumbled feta, and a pile of chopped garden herbs (lemon thyme, parsley and verbena mostly.) on a bun with tomato, lettuce and I put hot sauce on mine, which was good!

Kim, Friday, 10 July 2020 14:30 (eleven months ago) link

how'd you prepare the salmon, cad? I'd like to find a good marinade that uses no sugar.

grilled wings yesterday. I always do a "battle" 1/2 one marinade/sauce 1/2 another. Had 2 of my favs from prev battles: huy fong chile garlic vs a generic thai curry one from walmart. Thai curry edged out a win. There's wings place in Ouray CO that does thai curry ones, including sprinkling of toasted coconut, that are my favorite wings ever.

A True White Kid that can Jump (Granny Dainger), Friday, 10 July 2020 15:43 (eleven months ago) link

honestly i did nothing, just salt and pepper and a little olive oil. wanted to see how much cedar wood flavor i could get (answer: a really nice amount). i made a yogurt dill sauce to accompany.

call all destroyer, Friday, 10 July 2020 22:15 (eleven months ago) link


A True White Kid that can Jump (Granny Dainger), Friday, 10 July 2020 22:24 (eleven months ago) link

minimalism or laziness? who knows!

call all destroyer, Friday, 10 July 2020 22:28 (eleven months ago) link

as long as deliciousness is the result, I'm all for it. I have some good olive oil always on hand and would like to experience the "pure" taste of cedar-grilled the 1st time I do it so think I'll try that.

A True White Kid that can Jump (Granny Dainger), Friday, 10 July 2020 22:43 (eleven months ago) link

I've done ribs on a charcoal grill recently - my heat was too high but they were great anyway. On one side the charcoal, on the other a pan of water. Dry rub only. The vents on the bottom are wide open and the vent on the top is open according to the heat (barely open, as I learned).

Tomorrow is a pork shoulder, going to do it like the ribs but lower heat.

brownie, Friday, 10 July 2020 23:01 (eleven months ago) link

Also, for ribs on the grill I prefer the St Louis style (or Hotel cut) more so than the baby back.

brownie, Friday, 10 July 2020 23:04 (eleven months ago) link

You all are making me hungry. I'm going to have to figure out something to grill for tomorrow.

Tōne Locatelli Romano (PBKR), Saturday, 11 July 2020 12:05 (eleven months ago) link

one month passes...

local corn season is upon us so i tried a cooks illustrated method for grilled corn that i think i like--husk the corn down to the last layer that covers the kernels, snip off the silks, and grill for ~10 minutes while turning frequently. let cool, finish husking, and butter/salt to taste. i am not a huge corn on the cob guy but it seemed to work well. i had a few wood chunks in the fire so the corn got a little smoke which is nice.

call all destroyer, Wednesday, 26 August 2020 02:49 (nine months ago) link

Don't really like grilled corn that much in the end. My father was a fresh corn person, a horticulturalist who grew it in our garden in separate varieties to reap the results in multiple waves. He would pick the corn and drop it into our pot boiling on the stove for a few minutes. My mother served it up with butter.

Dan S, Wednesday, 26 August 2020 03:07 (nine months ago) link

I tried roasting St Louis style ribs in the oven at a low temperature for a few hours, then basting them with barbecue sauce and broiling them. They were fantastic

Dan S, Wednesday, 26 August 2020 03:16 (nine months ago) link

cad that sounds good. I usually only do corn on the cob 1-2 times per summer, but when it's good, it's good.

trunk's full of pearl and lonestar (PBKR), Wednesday, 26 August 2020 11:38 (nine months ago) link


trunk's full of pearl and lonestar (PBKR), Wednesday, 26 August 2020 11:39 (nine months ago) link

CAD I peel the husk down to the last level and rub the uncooked corn w butter n olive oil then re cover w husk and grill

Its big ball chunky time (Jimmy The Mod Awaits The Return Of His Beloved), Wednesday, 26 August 2020 12:43 (nine months ago) link

corn is the only vegetable i boil apart from potatoes and it's incredible how good it tastes

i love the classic mexican grilled corn too though, with, what is it, mayonnaise and cheese or something?? it can't be 'authentic' i guess but i have vivid memories of being just out of college and eating vast plates of them at veracruz in williamsburg

Li'l Brexit (Tracer Hand), Wednesday, 26 August 2020 15:18 (nine months ago) link

pretty authentic, tho the OG version uses crema instead of mayo

A True White Kid that can Jump (Granny Dainger), Wednesday, 26 August 2020 15:30 (nine months ago) link

it's called elote, and there's a restaurant called Elote near me that serves it as a dip:


Obv not healthy but pretty tasty. Fresh, farm-stand corn is key.

A True White Kid that can Jump (Granny Dainger), Wednesday, 26 August 2020 15:33 (nine months ago) link

I make a "Japanese" variation with kewpie mayo and shichimi togarashi that I think I got from Momofuku.

trunk's full of pearl and lonestar (PBKR), Wednesday, 26 August 2020 16:50 (nine months ago) link

If i make any sort of salad or elote or the corn isn't totally optimal I grill it - I just peel the whole thing and cook it til it chars a with no oil or salt. Grilled corn scraped off the cob with halved, seeded cherry tomatoes and chopped basil (and acid / oil / salt) is something I make a lot in August farmers market season.

When I just want peak season midwestern corn on the cob it gets boiled.

joygoat, Wednesday, 26 August 2020 17:23 (nine months ago) link

We grilled corn last night--probably overcooked a little, the kernels got kinda shrunken--this is where boiling is good because the kernels are so plump and juicy--but the char and smokiness on it was nice in its own way.

Feeling you, jg, on the corn & tom & herb salad. Plus feta maybe?

There's more Italy than necessary. (in orbit), Wednesday, 26 August 2020 17:34 (nine months ago) link

Corn is tough to get just right on the grill, the best ones I've done are when I pull the husks back, pull out as much silk as possible and bend the husks back into place - really helps the kernels keep from getting overdone.

soaring skrrrtpeggios (jon /via/ chi 2.0), Wednesday, 26 August 2020 17:43 (nine months ago) link

I like grilled corn with peaches, tomato, feta or goat cheese, basil or mint.

Temporary Erogenous Zone (jim in vancouver), Wednesday, 26 August 2020 17:49 (nine months ago) link

I would eat all of these corn variations

sleeve, Wednesday, 26 August 2020 18:27 (nine months ago) link

nine months pass...

What would you say the typical cooking time (i.e. how long it's hot for) is for a standard charcoal barbecue? I get half an hour max of high direct heat, seems a bit on the short side.

I was born anxious, here's how to do it. (ledge), Thursday, 10 June 2021 12:28 (one week ago) link

Yeah that seems right. I feel like it's a golden rule of grilling that you always need about double the fuel you think you do. I have a bbq made out of bricks that's big enough to take wood and I feel like I need about a tree's worth just to make enough coals for a meal.

Tracer Hand, Thursday, 10 June 2021 12:45 (one week ago) link

I've been considering getting one of those little 'chimneys' that you pack with charcoal and light to speed up the process. So you could do 2 or 3 batches and only have to wait maybe 20 minutes inbetween each one.

Tracer Hand, Thursday, 10 June 2021 12:46 (one week ago) link

I just got one, it's great, charcoal ready in 15 mins tops, though the coals at the bottom are ready quite a bit before the ones at the top which maybe shortens the overall cooking time. It's a bit bigger than I expected and I had to hastily find somewhere safe to put this large red hot metal tube after it was done.

I was born anxious, here's how to do it. (ledge), Thursday, 10 June 2021 12:56 (one week ago) link

On low heat I can cook ribs for 2-2.5 hours with one batch of charcoal.

I guess it also depends on what kind/brand of charcoal you use.

brownie, Thursday, 10 June 2021 15:36 (one week ago) link

yeah it’s really better for low heat i guess isn’t it.

Tracer Hand, Thursday, 10 June 2021 16:34 (one week ago) link

Has anyone tried using a meat thermometer to measure the grill temp? Sounds like it's possible

Heez, Thursday, 10 June 2021 17:15 (one week ago) link

Yes, this is the one I have:


You hang the smaller unit on the side of the grill and run the metal wired probes into the grill/meat.

If your kitchen is close by, you can even have the larger unit there so you can keep an eye on the temp when you are prepping other things.

It's used mostly with true bbq, where you want a looooong low, even cooking temp.

Vin Jawn (PBKR), Thursday, 10 June 2021 18:43 (one week ago) link

mr veg has one, they work really well!

terminators of endearment (VegemiteGrrl), Thursday, 10 June 2021 18:52 (one week ago) link

that looks nice. not sure i grill enough at low temps to justify buying it though. I saw someone suggest sticking a meat thermometer though a potato so you get a surface temp. might just go with the old hand method

Heez, Thursday, 10 June 2021 20:38 (one week ago) link

How do you set things up for long low heat then?

I was born anxious, here's how to do it. (ledge), Friday, 11 June 2021 19:02 (one week ago) link

My grill has two sets of vents. The one on the bottom is open 100% The one on the lid is open about 25%. The charcoal is piled against one side and the opposite side is where the food goes for indirect cooking.

brownie, Friday, 11 June 2021 20:43 (one week ago) link

I assume you then add more coals as needed over time?

sleeve, Friday, 11 June 2021 20:47 (one week ago) link


brownie, Friday, 11 June 2021 20:55 (one week ago) link

How do you set things up for long low heat then?

― I was born anxious, here's how to do it. (ledge), Friday, June 11, 2021 3:02 PM (yesterday) bookmarkflaglink

For several hours of cooking at 250 degrees, use the snake method:


Vin Jawn (PBKR), Saturday, 12 June 2021 12:57 (one week ago) link

that is extremely cool but tbh somewhat daunting, what are "heat beads"?

sleeve, Saturday, 12 June 2021 20:02 (one week ago) link

I think that’s just the aussie brand name for briquettes.

Vin Jawn (PBKR), Saturday, 12 June 2021 20:04 (one week ago) link

oh ok I thought it was something extra you had to add, thanks

sleeve, Saturday, 12 June 2021 20:08 (one week ago) link

Thanks for that, looks like it's designed for briquettes so might have to wait till I've got rid of this giant sack of huge bits of 'restaurant' lump charcoal that the local garden shop guy recommended to my wife. I have to smash them into smaller pieces with a hammer. I googled and found the 'minion method' which looks a bit more rough and ready and might work with that. Fwiw I have no aspirations to become an expert bbqer, just competent - we're 95% veggie for one thing!

I was born anxious, here's how to do it. (ledge), Saturday, 12 June 2021 21:18 (one week ago) link

Lump charcoal burns faster and hotter, so it’s better for quick direct grilling where you want some char.

Vin Jawn (PBKR), Saturday, 12 June 2021 21:30 (one week ago) link

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