Page 1 of 2 12 LastLast
Results 1 to 20 of 24
  1. g.711's Avatar
    Posts
    550 Posts
    Global Posts
    571 Global Posts
       #1  
    With it being the dog days of summer and most of us a bit tired of the heat (Texas) I was wondering what type of BBQ grills you TC’ers use.
    -- Which one do you think is the Best?
    -- Smoker or Grillers?
    -- Sauce or no sauce?
    -- Dry Rub or long marinate?
    Me I’m a Weber Silver Man during the week. But come Friday I’m firing up the Weber Smokey Mountain. I know its not the hard core Build Yourself Eight wheeled pour a new driveway jobber but It just that for me it fits my life style. Oh and for the meat I like my teriyaki/apples sauce based sauce on most everything.

    Last edited by g.711; 08/24/2006 at 09:01 PM.
  2. #2  
    gas BBQ with grill for the meat and hotplate for vegies (unions etc)

    as for marinade, depends on the meat.
    But a 50/50 mix of soysauce/water with some garlic is a great marinade

    Also check out the BBQ bible, great book with tons of BBQ ideas
    <IMG WIDTH="200" HEIGHT="50" SRC=http://www.visorcentral.com/images/visorcentral.gif> (ex)VisorCentral Discussion Moderator
    Do files get embarrassed when they get unzipped?
  3. #3  
    Weber Performer - propane lit, charcoal/mesquite fire. The best of all worlds Ribs soaked in teryiaki sauce, beer, garlic - great stuff.

    David
    davidsilver@seidio.com
  4. NRG
    NRG is offline
    NRG's Avatar
    Posts
    3,657 Posts
    Global Posts
    3,670 Global Posts
    #4  
    Vacuum marinated Filets, over citrus wood chips.

    Citrus wood chips=(http://www.citruswoodchips.com/barbecuewood.html). I prefer the orange wood.

    Marinade= Stubbs beef marinade(http://www.ilovestubbs.com/main.html)

    or

    Fresh grouper basted with Mojo and butter cooked over lemonwood chips
  5. #5  
    Gas Grill == Heresy
    Dry Rub is best.

    I miss grilling.
  6. NRG
    NRG is offline
    NRG's Avatar
    Posts
    3,657 Posts
    Global Posts
    3,670 Global Posts
    #6  
    Quote Originally Posted by septimus View Post
    Gas Grill == Heresy
    Dry Rub is best.

    I miss grilling.
    Why are you not grilling anymore?
  7. #7  
    Was a Weber man for years. Just bought a Charmglow form Home Depot. $499 vs the equivalent Weber for around $1300.
    This thing is fantastic and every bit of it is stainless steel. We grill 4 times/week year round.
    Propane
    Good Grilling
    iPhone 4S
    Former Treo & Storm Owner
    Cigar Lover
  8. #8  
    Let's be clear: Barbeque means smoked meat, not grilled. Smoked over harwood fuel (never "charcoal briquettes"), at low heat, for a long time, so it becomes fall-off-the-bone tender, pink, and full of smokey flavor. Grilled meat can be delicious, but it isn't barbeque, no matter how much sauce you pour over it.

    Wet or dry is a matter of taste (I like both), but wet sauce is never put on the meat until the end of the smoking process. Sauce is a condiment to enhance the smokey flavor of the meat, not cover it up (or hide the fact that it has no flavor). And sauce is also a matter of taste, from Carolina's vinegar and pepper blend through Texas' spicy to Memphis' tangy (but not too sweet) all the way to (ugh) tomatoey and sweet with honey, brown sugar and/or molassas.

    When it comes to grilling, it's all about the charcoal. Use real hardwood charcoal, not processed 'briquettes' with fillers to make them cheaper and additives to try to slow down the burn and speed up lighting. NOTE: Kingsford does NOT qualify. Give it substantial time to get hot, all the way through, before you start cooking. Note I didn't mention gas. The only advantage gas has is that it's fast and easy. Charcoal makes smoke that flavors the food. Gas contains water that steams the food. There's no comparison.

    The grill? A grill needs to do only 2 things: hold the charcoal, and give you a way to adjust the height of the meat above the coals. Weber kettle grills fail dismally in this regard. In spite of their popularity, kettle grills are the bast**d child of a smoker and a grill. You can't get the food far enough away from the heat to smoke properly, nor close enough to the heat to properly sear the outside of the meat and seal in the juices.

    The truth is that a $20 grill from K-Mart that meets the above criteria, combined with top notch charcoal, will give better results than the most expensive, impress-the-neighbors, stainless steel gas grill you can buy. It will also beat any kettle grill, or the most expensive charcoal grill available filled with K-Mart charcoal.

    Put your money where you can taste it: the meat, the sauce and the charcoal.
    Bob Meyer
    I'm out of my mind. But feel free to leave a message.
  9. truoc444's Avatar
    Posts
    55 Posts
    Global Posts
    90 Global Posts
    #9  
    The WSM is a great cooker. Last 3 competitions i've been in it's been by far the most popular and common smoker at the events. Personally i like my 1/4 inch steel trailer mounted cooker for briskets, ribs and shoulders, but if i want steak or chicken then it's the Grill all the way. I grew up in texas, but am stuck in a very bbq deprived part of the country now. and ya know Grillin is great, but sometimes you just gotta have Q.

    KCBS Certified Judge and Avid Competitor
    "Never Put off until tomorrow
    what you can do the day after tomorrow"
    --Mark Twain

    PalmIII => Sony Clie' => Dell Axim X30 => Treo 650 and loving it
  10. #10  
    Quote Originally Posted by NRG View Post
    Why are you not grilling anymore?
    New apartment + no yard == not grillin.

    On the other hand, I live one block away from Rudolph's in Minneapolis, so I can't complain.
  11. NRG
    NRG is offline
    NRG's Avatar
    Posts
    3,657 Posts
    Global Posts
    3,670 Global Posts
    #11  
    Quote Originally Posted by meyerweb View Post
    Let's be clear: Barbeque means smoked meat, not grilled. Smoked over harwood fuel (never "charcoal briquettes"), at low heat, for a long time, so it becomes fall-off-the-bone tender, pink, and full of smokey flavor.
    Hold on. What you are describing here is Smokin, no?
  12. #12  
    whatever you wanna call it, smokin', grillin', BBQing..............small weber BBQ with paper-lit charcoal is the way to go!
  13. NRG
    NRG is offline
    NRG's Avatar
    Posts
    3,657 Posts
    Global Posts
    3,670 Global Posts
    #13  
    Quote Originally Posted by ttrundle View Post
    whatever you wanna call it, smokin', grillin', BBQing..............small weber BBQ with paper-lit charcoal is the way to go!
    New York Times?
  14. AirData's Avatar
    Posts
    187 Posts
    Global Posts
    192 Global Posts
    #14  
    Quote Originally Posted by seidioseidio View Post
    Weber Performer - propane lit, charcoal/mesquite fire. The best of all worlds Ribs soaked in teryiaki sauce, beer, garlic - great stuff.

    David
    davidsilver@seidio.com
    Oh yeah! Gotta love that Performer! it really is the best of both worlds. I've cook some great ribs and brisquette on that baby with just a dry rub. Very easy to regulate for that low temp cooking for 12 to 24 hours.

    Of course if you have the $$$ the Primo would be a very nice grill. http://www.primogrill.com/

    Happy Grill'n
  15. NRG
    NRG is offline
    NRG's Avatar
    Posts
    3,657 Posts
    Global Posts
    3,670 Global Posts
    #15  
    Quote Originally Posted by AirData View Post

    Of course if you have the $$$ the Primo would be a very nice grill. http://www.primogrill.com/

    Happy Grill'n
    That looks like a ripoff of the Big Green Egg Grill.
  16. AirData's Avatar
    Posts
    187 Posts
    Global Posts
    192 Global Posts
    #16  
    Quote Originally Posted by NRG View Post
    That looks like a ripoff of the Big Green Egg Grill.
    And, the Big Green Egg is of a rippoff of what... say a Kamado grill? Which has been around for centuries.
  17. #17  
    Quote Originally Posted by NRG View Post
    New York Times?
    naww, S.F. Chronicle
  18. g.711's Avatar
    Posts
    550 Posts
    Global Posts
    571 Global Posts
       #18  
    Quote Originally Posted by meyerweb View Post
    Let's be clear: Barbeque means smoked meat, not grilled. Smoked over harwood fuel (never "charcoal briquettes"), at low heat, for a long time, so it becomes fall-off-the-bone tender, pink, and full of smokey flavor. Grilled meat can be delicious, but it isn't barbeque, no matter how much sauce you pour over it......
    Now this is a REAL Q'er I fully agree low and slow is the only way to go.
    Add and experiment with woods mixes I like pecan with a bit of hickory and you get flavors that you can't get at a restaurant. Funny I just recently (once I got the WSM) understood how much better hardwood fuel is for Q'ing. And you're right about the junk added to briquettes to get them to light, just think about the layer of chemicals people are layering on the meat.

    Quote Originally Posted by meyerweb View Post
    Note I didn't mention gas. The only advantage gas has is that it's fast and easy.
    I can't go with you on this one. In todays life of microwaves and fast food Gas does have its place in the backyard cooking. Its always nice to be able to turn on the gas and grill up a quick steak, shish kabob or chicken.

    Quote Originally Posted by meyerweb View Post
    ... In spite of their popularity, kettle grills are the bast**d child of a smoker and a grill. You can't get the food far enough away from the heat to smoke properly, nor close enough to the heat to properly sear the outside of the meat and seal in the juices..
    With the proper technique you can do all of this with great results. Indirect cooking, add some chips and BAM! you're there. Load up the kettle with hardwood and you can get the juice seal you're looking for. Heck I did it on my WSM by using the middle grates method.

    Quote Originally Posted by meyerweb View Post
    The truth is that a $20 grill from K-Mart that meets the above criteria, combined with top notch charcoal, will give better results than the most expensive, impress-the-neighbors, stainless steel gas grill you can buy. It will also beat any kettle grill, or the most expensive charcoal grill available filled with K-Mart charcoal..
    I can say that I have had the "less expensive" cookers and within a few months the starter didn't start, peices rusted, couldn't find parts not to mention the wiggle and loose fit of poorly made equipment. Thats why I'm a Weber man now.
    However its not the grill that makes good BBQ its the griller.
  19. NRG
    NRG is offline
    NRG's Avatar
    Posts
    3,657 Posts
    Global Posts
    3,670 Global Posts
    #19  
    Quote Originally Posted by AirData View Post
    And, the Big Green Egg is of a rippoff of what... say a Kamado grill? Which has been around for centuries.
    Now that Kamado grill is something to behold. I never even knew such a grill was out there. Thanks for bringing it to my attention.

    Here are some photos of this grill in case anyone out there wants to take a look at it.








    http://www.kamado.com/
  20. PSB22's Avatar
    Posts
    192 Posts
    Global Posts
    203 Global Posts
    #20  
    I tend to use Gas simply because we get home from work around 7, and I dont' have the time/inclination to bemessing with charcoal. I just wanna ccook and eat.

    The key thing i've found that makes a HUGE difference is marinating the meat. We normally use Ziploc bags in the fridge for at least 24 hrs.

    We use a weber "Q" grill, which has all of the advantages of a larger grill (cast iron grill plate, heavy construction), but folds up for portability, so we can throw it in the trunk and take it to the park. It normally uses pony-cans of gas but we have an adaptor so we can run it off a big canister at home. Then in the winter it simlply gets folded up and stored under the deck.
Page 1 of 2 12 LastLast

Posting Permissions