― lauren (laurenp), Friday, 20 May 2005 14:38 (eighteen years ago) link
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 (eighteen years ago) link
― PinXorchiXoR (Pinkpanther), Friday, 20 May 2005 14:42 (eighteen years ago) link
― lauren (laurenp), Friday, 20 May 2005 14:46 (eighteen years ago) link
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 (eighteen years ago) link
― PinXorchiXoR (Pinkpanther), Friday, 20 May 2005 14:49 (eighteen years ago) link
― Miss Misery (thatgirl), Friday, 20 May 2005 14:50 (eighteen years ago) link
― M. White (Miguelito), Friday, 20 May 2005 14:51 (eighteen years ago) link
Halloumi is squeaky rubbery Greek cheese. It kebabs well.
― Liz :x (Liz :x), Friday, 20 May 2005 14:52 (eighteen years ago) link
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 (eighteen years ago) link
I won't be clicking on that thread at work ta Pink
― ceebee, Friday, 20 May 2005 14:55 (eighteen years ago) link
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 (eighteen years ago) link
― Sarah McLusky (coco), Friday, 20 May 2005 18:47 (eighteen years ago) link
― Porkpie (porkpie), Friday, 20 May 2005 20:44 (eighteen years ago) link
― Shakey Mo Collier, Friday, 20 May 2005 21:08 (eighteen years ago) link
― ()ops (()()ps), Friday, 20 May 2005 21:15 (eighteen years ago) link
*properly = drinking about 5 beers as you cook
― Actor Sizemore fails drug test with fake penis (jingleberries), Friday, 20 May 2005 21:27 (eighteen years ago) link
― mcd (mcd), Saturday, 21 May 2005 00:51 (eighteen years ago) link
― Chris 'Crusty' V (Chris V), Saturday, 21 May 2005 02:24 (eighteen years ago) link
― VegemiteGrrl (VegemiteGrrl), Saturday, 21 May 2005 02:33 (eighteen years ago) link
― s1ocki (slutsky), Saturday, 21 May 2005 02:34 (eighteen years ago) link
― Porkpie (porkpie), Sunday, 22 May 2005 11:32 (eighteen years ago) link
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 (eighteen years ago) link
― nathalie's baby (stevie nixed), Sunday, 22 May 2005 13:36 (eighteen years ago) link
WTF.
...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 (eighteen years ago) link
No! You have no idea what you're missing...
― Roz (Roz), Sunday, 22 May 2005 14:01 (eighteen years ago) link
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 (sixteen years ago) link
anyway, not looking to spend a lot of ca$$$h.
― s1ocki, Thursday, 17 April 2008 22:31 (sixteen 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 (sixteen years ago) link
so they're all pretty much ok within a certain range?
― s1ocki, Thursday, 17 April 2008 22:48 (sixteen years ago) link
which comes with the best hamburgers?
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 (sixteen years ago) link
ya.
i want more real estate though so i can indirect-heat more stuff.
― s1ocki, Thursday, 17 April 2008 23:05 (sixteen years ago) link
dont need side burners or nothin tho
― s1ocki, Thursday, 17 April 2008 23:06 (sixteen 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 (sixteen 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 (sixteen years ago) link
ian is VERY otm.
― lauren, Friday, 18 April 2008 00:47 (sixteen 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 (sixteen years ago) link
mmm sausage
i have a great butcher and i have the feeling i'm about to get real close with him
― s1ocki, Friday, 18 April 2008 14:31 (sixteen years ago) link
ian is so OTM I would like to reinforce that. However finding a supplier of good quality charcoal is key. (The farm I am doing some volunteer work at this weekend produces some very good oak and ash charcoal).
― Ed, Friday, 18 April 2008 14:35 (sixteen years ago) link
mail me some
― s1ocki, Friday, 18 April 2008 14:46 (sixteen years ago) link
i went to buy one but we realized there was no way it would fit in the car and the hos wanted $60 for delivery and fuck that :(
station wagon try next week
― s1ocki, Saturday, 19 April 2008 05:59 (fifteen years ago) link
I've always been partial the the regular old Webber kettle grill + chimney starter, but someone gave us their extra cheap gas grill last year. I think it might be nice to have one for "real" grilling and BBQ as well as the fast and easy last minute grilled stuff.
― joygoat, Saturday, 19 April 2008 06:28 (fifteen years ago) link
I've always been partial the the regular old Webber kettle grill
no doubt! i'm going to pick up a new one tomorrow. the one i have now is on its last legs,i've had it for years.
― carne asada, Saturday, 19 April 2008 06:50 (fifteen years ago) link
Supply list: carne asada's busted ass old weber, a bag of kingsford and *maybe* a coffee can with the bottom cut out if you're having a really hard time getting it lit. Good to go.
― Kerm, Saturday, 19 April 2008 07:01 (fifteen years ago) link
i am already planning something called a brunch-b-q. i WILL figure out how to grill eggs.
― s1ocki, Saturday, 19 April 2008 13:33 (fifteen years ago) link
frittata dog.
― ian, Saturday, 19 April 2008 15:56 (fifteen years ago) link
mmm fritatta dogs.
― s1ocki, Saturday, 19 April 2008 21:03 (fifteen years ago) link
I GOT ONE.
SO HAPPY.
picked up coils of sausages at my butcher today. told him i'd be back saturday. he said "it's always nice to come visit your butcher!" then he made me an espresso.
"2.5 minutes on each side!" he said. they were amazing.
WONDERFUL DAY.
― s1ocki, Friday, 25 April 2008 05:07 (fifteen years ago) link
So, dayo, you wanna buy a grill? Whaddaya wanna do on it? What's yer budget?
― Three Word Username, Thursday, 5 July 2012 15:57 (eleven years 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 (three years 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 (three years 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 (three years ago) link
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 (three years 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 (three years 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 (three years 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 (three years ago) link
good
― trunk's full of pearl and lonestar (PBKR), Wednesday, 26 August 2020 11:39 (three years 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 (three years 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 (three years 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 (three years ago) link
it's called elote, and there's a restaurant called Elote near me that serves it as a dip:
https://www.azfamily.com/shows/your_life_arizona/recipes/elote-recipe-from-elote-cafe/article_c4156eda-9c46-11e9-9403-1fd2ac5458be.html
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 (three years 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 (three years 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 (three years 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 (three years 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 (three years 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 (three years ago) link
I would eat all of these corn variations
― sleeve, Wednesday, 26 August 2020 18:27 (three years ago) link
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 (two years 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 (two years 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 (two years 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 (two years 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 (two years ago) link
yeah it’s really better for low heat i guess isn’t it.
― Tracer Hand, Thursday, 10 June 2021 16:34 (two years 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 (two years ago) link
Yes, this is the one I have:
https://buythermopro.com/product/thermopro-tp-20-digital-wireless-meat-thermometer/
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 (two years ago) link
mr veg has one, they work really well!
― terminators of endearment (VegemiteGrrl), Thursday, 10 June 2021 18:52 (two years 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 (two years 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 (two years 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 (two years ago) link
I assume you then add more coals as needed over time?
― sleeve, Friday, 11 June 2021 20:47 (two years ago) link
Yep
― brownie, Friday, 11 June 2021 20:55 (two years ago) link
― 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:
https://perthbbqschool.com/2020/02/19/how-to-the-snake-method/
― Vin Jawn (PBKR), Saturday, 12 June 2021 12:57 (two years ago) link
that is extremely cool but tbh somewhat daunting, what are "heat beads"?
― sleeve, Saturday, 12 June 2021 20:02 (two years ago) link
I think that’s just the aussie brand name for briquettes.
― Vin Jawn (PBKR), Saturday, 12 June 2021 20:04 (two years ago) link
oh ok I thought it was something extra you had to add, thanks
― sleeve, Saturday, 12 June 2021 20:08 (two years 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 (two years 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 (two years ago) link