Any stories, tips, secrets to share?
How do you like your steak cooked?
What's your fave thing to grill?
--
I like my steak still moo-ing (but give me seared fat and grill marks).
Start grilling with a room temp steak.
Marinade in soy, red wine, garlic, worcestershire (or skip the marinade and use heavy Montreal Steak Spice)
We're still newbies on the bbq cuz I don't know how to cook things like corn. MrPL only knows grilled veggies and smokies and buns.
Corn is easy.
Pull back the green husk (but don't pull it off completely).
Pull off the silk and discard.
Put the green husk back on.
Grill until done.
No marinating? But what if you have the naked corn? I got some from Costco. They were the sweet corn that has been peeled and cleaned.
uh, I cook naked corn in the microwave.
Here's a nifty BBQ tip.
Lil Me....Oh Maker of Teh Homemade Pizza......I have a special BBQ Pizza Pan. You can actually cook your pizza on the BB. It is awesomely yummy as it gets that subtle infusion of smoky flavour. An excellent pizza for the grill, is chicken, mushrooms and roasted garlic. DE-lish.
ohhh lovely. I actually did cook a pizza on the BBQ (on tinfoil) when we tore out the kitchen in the old house.
I'd like to get a BBQ pizza pan. But a Coleman coffee maker is ahead on the list :)
I love BBQ ribs. I usually get the beef ribs but you can use pork. Slow cook's the way to go. Here's what I do:
Chop 1 onion and 1 stalk celery, place bottom of slow cooker
Place ribs on top
Add enough water to cover the ribs
Slow cook 6 hours (low) or 4 hours (high)
When meat is tender, remove and set aside
Make sauce: in a pan, add in 1/2 cup BBQ sauce and 1/2 cup tomato sauce, splash of cider vinegar, brown sugar and lemon zest. Heat sauce and stir.
Add about 1/2 mixed sauce to ribs, coat well then put on the grill or under broiler. Just before serving, coat them again with the rest of the sauce. Guarantee to vanish before your eyes.
Lil Me wrote:
Any stories, tips, secrets to share?
You may find this hard to believe but i took a bbq on a plane with me to Vietnam once - it was huge i think it weighed 60kg (130lbs?) i had to get a van taxi to get to the airport - the extra charges were like $800 and then i had to bribe the customs guy in hanoi or he would have charged me an aditional $800 import tax. The funny part is the bbq was made in china!!!
So, any stories, tips, secrets to share on how to smuggle a BBQ into Vietnam? [img style="CURSOR: pointer" onclick=url(this.src); src="vny!://www.cheesebuerger.de/images/more/bigs/c008.gif" border=0]
It sounds like it would have been cheaper to have someone custom build one there.
van_guy wrote:
Lil Me wrote:
Any stories, tips, secrets to share?
You may find this hard to believe but i took a bbq on a plane with me to Vietnam once - it was huge i think it weighed 60kg (130lbs?) i had to get a van taxi to get to the airport - the extra charges were like $800 and then i had to bribe the customs guy in hanoi or he would have charged me an aditional $800 import tax. The funny part is the bbq was made in china!!!
So you were able to get that thing through? Amazing. lol
So you were able to get that thing through? Amazing. lol
Money - lots of money - cold hard cash is an amazing thing
Now I would have brought this.....
(//vny!://img.diytrade.com/cdimg/231582/1393939/1/1119692138/BBQ_Charcoal_Tablet.jpg) and this....[img style="WIDTH: 143px; HEIGHT: 138px" height=172 src="vny!://www.oilstoves.co.uk/thumbs/88-01-219.jpg" width=168]
Mmmm! Good thread here!
and I thought the lunch thread was bad for making me hungry.
Does anyone use charcoals still? I have my BBQ hooked up to my natural gas and it works great. But I remember the days my folks used to BBQ over charcoal. I think food was much better tasting? Maybe it was all in my head?
I'm sure there are some BBQ purists that still do. But I think we've all gone the way of convenience. And I don't think it's all in your head at all.....propane or gas cannot give that same flavour that good ol charcoal did. It's impossible. There are certainly some yummy tastes to be had no matter how you do it.....BUT........
I like the fact after I cook on a BBQ using natural gas, I can leave it burning for a bit to burn off the crap that gets stuck in the BBQ. Don't have to worry about charcoals burning out or propane running out. Propane should be spelled Pro-pain! (sorry...that was bad)...
The thing with the new bar-b's, is the ability for some pretty accurate temperature control....and even consistant heat. A little trickier with the brickettes.
I almost want to go garage saling just to find an old, but in good shape, BBQ for charcoal. That would be cool once in awhile. Something small for camping.
(//vny!://images.canadiantire.ca/media/images/products/images/GardenPatio/BBQsAccessories/HibachisCharcoalBBQs/0851031_450_CC_d126.JPG)
Hibachi is only about $20new at Crappy Tire.
^ that looks perfect!
I got this giant gas BBQ for my deck. Looks like a traditional BBQ on Roids. Stainless steel beauty. It is great for home, kind of sucks for camping.
Hibachi looks perfect for camping. I have a small propane BBQ I use for camping too. I use those small green propane bottles. But I want to try charcoal!
Thanks Lil Me!
I'm trying Lise's slow cooker ribs.
Pork ribs were on sale at T&T.
And I buy whatever is on sale because I'm a
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Hmm
I haven't grilled in a while and I've been eating ethnic food lately.
Speaking of grilling. My dad would always tell us the story of Oma trying to grill steaks, she'd bake steaks in the oven. lol
Grilling was a foreign concept.
I haven't grilled in a while and I've been eating ethnic food lately.
Frozen Pizza ? (//vny!://discoverseattle.net/forums/richedit/smileys/Happy/12.gif)
I think your Oma put the steaks under the broiler- very common for people who don't have a BBQ.
Well, I slow cooked the pork ribs (side ribs) on low for 8hrs and they were "fall off the bone" tender. I'm scared to grill them, lest they fall through the grill. I dumped them into a casserole dish, pured BBQ sauce mixture on top, and am baking in the oven.
[span style="font-family: Arial Narrow;"][/span]
lol Eventually they used a broiler.
Nope, they actually baked a steak. Came out rubber. lol
The other great story was Thanksgiving. Basically she ended up making Turkey paprikash and didn't know you were suppose to clean out the turkey first.
She's not good with N.A. food, never has been and according to Dad gave up trying to make and conform to 'N.A.' food wise back in the early 70s. lol
Although she likes roast beef sandwiches from Arby's and they're the only Germans I know who love Root beer.
bwhaha frozen pizza.
No, I've had Hungarian food the past couple of days.
I had some Italian dressing from Kraft. (Golden Italian!)
[span style="font-weight: bold; color: rgb(255, 0, 255);"]DOES GRILNG TEH RIBS AFTER SLOW COKNG METHOD JUST MAEKS TEH RIBS MORA CRNCHY?!?!?! OMG LOL Y DO U HAEV 2 GRIL IF IT WAS ALREADY COK3D IN TEH SLOW COK3R????? M3 CURUS[/span]
[span style="font-weight: bold; color: rgb(255, 0, 255);"]ONLEY HUNGARIAN FOD?!!??!??? OMG WTF LOL Y CUDNT U JUST SAY "IVE BAN HAVNG HUNGARIAN FOD LAETLEY" RATHER THAN "IVE BAN HAVNG ETHNIC FOD?!???!!??" LOL[/span]
[span style="font-weight: bold; color: rgb(255, 0, 255);"]AL MAH FOD SI MAED IN CHINA AND KOREA AND CANADA[/span]
I had French food. Grey Poupon on a weenie.
Oy that's very French.
More French than the French's mustard I have in my fridge!
We're having ethnic food tonight. Poulet, maize, bannock and some Pomme de terres. (//vny!://discoverseattle.net/forums/richedit/smileys/Happy/12.gif)
frozen pizza.
What will you have tomorrow, PC? teriyaki chicken?
I have bamboo shoots in chilli sauce. That's very ethnic and yummee too.
Here, have a fortune cookie Michel.
(//vny!://www.images.generallyawesome2.com/photos/funny/photos/funny-fortune-cookie.jpg)
FA KIN SU PA - I say. ;)
New York? hmm I always was told it came from LA.
hahaha "north of Mexico"
Haha. I've seen some bad Geographical placement in my day.
P.C. wrote:
[em]I haven't grilled in a while and I've been eating ethnic food lately.[/em]
Frozen Pizza ? (//vny!://discoverseattle.net/forums/richedit/smileys/Happy/12.gif)
Depending on what part of the world you are in ... pizza here is VERY ethnic.
Dog and Chicken guts for dinner tonight!!
BTW I've bbq'd pizza - i was reno-ing a kitchen and all we had to cook on for 2 weeks was a bbq so .... pizza ala bbq
sadly no brbq here. to make matters worse i have lost my brbq sauce recipie and nd my instruction for making brb q burgers steak and pork bites ... and my brain positivly refuses to remember for me.... maybe its still posted on dv somewere... goes off in search of it...
Hey Van guy... you can get the hibachi like what miss LM said, but you can still buy the hockey puck burquet bbqs from places, I have one. I want to make the 'smoker' type thats popular with our southern cousins.
I have the natural gas monster as well, but to get the 'charcoal flavour' you can buy ceramic burquets that have different flavourings in them. When they wear away you replace them. I buy my bags from ukranian tire.
I have lotsa bbq tricks! But it might be easier to learn if you came over to my place for one of my bbq's to see how I do it...
(//vny!://i155.photobucket.com/albums/s299/Hinziwin/bbqCat-1.jpg).
Something like this is what I want..
bbq smoker
[A href="vny!://bbq.about.com/od/smokerreviews/gr/aapr042505c.htm"]vny!://bbq.about.com/od/smokerreviews/gr/aapr042505c.htm[/A]
Mmmmmmm. Call me when you get one! :)
We had some take-out from Memphis Blues about a month ago. That stuff was s'awesome.
Lil Me wrote:
Mmmmmmm. Call me when you get one! :)
We had some take-out from Memphis Blues about a month ago. That stuff was s'awesome.
A person after mines own heart! <bless>