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

*properly = drinking about 5 beers as you cook

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.

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.

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

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!!!

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

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

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

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.

ya.

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

dont need side burners or nothin tho

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.

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 is VERY otm.

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.

mmm sausage

i have a great butcher and i have the feeling i'm about to get real close with him

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).

mail me some

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

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.

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.

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.

i am already planning something called a brunch-b-q. i WILL figure out how to grill eggs.

frittata dog.

mmm fritatta dogs.

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.

So, dayo, you wanna buy a grill? Whaddaya wanna do on it? What's yer budget?

TWU, I saw that you are considering a kamado/tandoor of some kind? Mr Veg bought a kamado about 6 or 7 years ago from a Sacramento company that later went out of business. (Also turned out they frauded a lot of customers too but that's another story).
Ours is a concrete construction, and a little bigger than a Green Egg.

I'm not a bbqer myself, just a beneficiary but omg end result from the kamado is almost always A+. Mr Veg slaved over a Brinkman smoker for a couple of years before switching to Kamado, and for something like pulled pork, it's a dream because you don't have to nurse it nearly as much and you don't lose the amount of heat.

that is all

Yeah, I have been hearing really good stuff about kamados; thing is, I have a really nice smoker (http://www.bbqpits.com/) that I am super happy with and a Weber for grilling, and so the only thing I can't do with those is get the super high sustained temperatures you can with a tandoor -- the tandoors for sale around here are expensive, not portable, and will die if you leave them outside over winter. A good kamado (like the Big Green Egg) is built to last, will do tandoor temperatures, and costs big big bucks. Thing is, those are similar bucks to the wood-burning pizza oven I have nearly convinced Frau Username that we need (I live in a cabin in the woods with no oven). Decisions, decisions...

Mr Veg still uses the weber for quick grilling & camping etc. We use the Kamado for pretty much everything else. But you're right, the $$$ investment is a big one, no sense doing it unless you have the spare dough to justify it.

But for a cabin in the woods with no oven, a kamado is pretty much made for you. you can cook anything in there. Mr Veg even makes pot roast!

But I totally get the $$ being an obstacle. It's a lot of money - especially if you have a set up that works pretty well for you already.

We have and love our big green egg. Pricey for sure, but built to last (ours winters outside no prob) and we use it all the damn time year-round. We have it on a wheeled "nest" and pull it right up to the patio door when it raining so we can grill from inside!

I'm looking at smokers...there's no really good barbecue around here, so if I want something done right, I might as well do it myself. I'm tempted by the Masterbuilt 30" (online) or 40" (up the road at Sam's Club), both electrics, or the highly regarded Weber Smokey Mountain (charcoal). Decisions decisions.

I made the worst ribs just now

;_;

I overcooked a rack of ribs on my grill earlier this year and realized I need to get a smoker or leave it to the pros. Problem is, there aren't any pros around here.

Anybody here with smoker advice/recommendations re: charcoal vs. electric?

covid-related ennui finally got me to do the right thing and retire my gas grill in favor of a humble weber kettle and a bag of lump charcoal. two cooks in and my life is immeasurably better.

Nice! I've been using mine a lot lately. Recently bought a baby Weber for camping. Highly recommended.

Bought a bag of lump mesquite and some of the pieces are so small the fall through the bottom of the chimney starter when I lift it up to dump the lit charcoal. Not cool.

i'm totally new to this and both the small and huge pieces in the bag are very disruptive to filling up a nice even chimney!

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.

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?

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.

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

I would eat all of these corn variations

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.

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.

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.

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.

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.

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

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

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.

mr veg has one, they work really well!

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

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

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.

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

Yep

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

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

https://perthbbqschool.com/2020/02/19/how-to-the-snake-method/

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

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

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

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!

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