bbq's topics - tribe.net

Should be gettin' that time o' year, again!

Steve — Fri, 18 May 2007 21:27:40 GMT

So, if you BBQ but don't got a year-round setup, who's gotten ready for the new season?
Who's already done one or more grills?

Comments? Suggestions?

Me: all I've got is a cheap-o from a big-box-store, so's I can cook over charcoal 'til I take the DIY plunge and build me my own Ultimate Outdoor BBQ Center...

Mainly, this post is 'cos I just spotted this tribe in my list and figured others might want the reminder, too...

- Steve

posted in bbq - 5 replies

WAKE UP!

Stuart — Sat, 19 May 2007 16:37:01 GMT

What happened in here? It's summer time in the United States, a time when people should be posting new recipes. I've been gone for a while and I come back top see tumble weed blowing by.

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Tri-Tip-Tips

MCW — Tue, 06 Feb 2007 21:55:20 GMT

Anyone out there? I hope the silence and cold [at leasst here in Alaska] does not mean folks aren't grilling.

Anyone have any favorite tri-tip recipes? rubs? Merinades? Mops?

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Gass or Charcoal

Omar — Tue, 06 Jun 2006 05:17:30 GMT

HI just joined. Just thought I'd start of by starting this poll. So what type of BBQ-er are you, gass or charcoal?

posted in bbq - 13 replies

Beer Can Chicken

MCW — Fri, 18 Aug 2006 17:44:58 GMT

Man I hope this is a stupid question. Most beer-can chicken recipes call for closing the grill lid. However, on my weber there is not enough lid-height to close the grill while the bird is standing. Is there an easy solution to this I am missing? I do not think weber makes a grill extender. Thanks

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What did you grill last night?

chromeduck — Fri, 14 Jul 2006 13:23:58 GMT

Chicken, Peppers, & Corn

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Best BBQ Restaurant

Fri, 25 Jun 2004 18:36:43 GMT

In Sf and Bay area?

posted in bbq - 15 replies

Chuck Roast

MCW — Fri, 03 Feb 2006 19:08:43 GMT

Any tips on grilling a huge, three inch thick chuck roast? It is also well below zero where I live if that matters.

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Are you a griller or a smoker?

masonw — Sat, 08 Nov 2003 10:10:05 GMT

Slow smoking meats is more often considered real BBQing, but high temp grilling is done more often and thought of by more people to be BBQing.

What kind of BBQing do you usually do? Are you a griller or a smoker??

-Mason

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Ceramic Grills

PoolB — Sat, 11 Dec 2004 03:34:57 GMT

The rave reviews, efficiency, and claimed ease of use really tempt me to buy one of these, but they're so damn expensive.

www.kamado.com
www.biggreenegg.com
www.primogrill.com
www.imperialkamado.com
www.grilldome.com

posted in bbq - 2 replies

Lump charcoal

PoolB — Thu, 01 Dec 2005 20:06:55 GMT

The bag has pieces of all sizes from whole charred tree branch to tiny fragments. I pour some into the starter chimney. The small pieces and dust fall through the grate at the bottom. I light the charcoal, sweep the ash from last time through the firebox grate, and dump the lighted charcoal in. There's a mixture of large and tiny pieces there. I pour on some unlighted charcoal, dust swirls through the grill, and the new charcoal starts smoking.

I'm thinking this probably gives high heat at first as the small pieces with large surface area burn, then lower heat until the large pieces burn out. Do you use a particular way of arranging large and small pieces of charcoal?

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Asparagus?

whiskyandfeet — Thu, 07 Jul 2005 23:02:30 GMT

Anybody have any tips for doing asparagus on the grill? I could never get sick of good old corn on the cob made on the grill, but I'd like to try other things.

Asparagus seems like it might be too delicate, but maybe you fine folks have some ideas.

Thanks!

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grilling chicken

David — Sun, 14 Aug 2005 20:17:48 GMT

I have a big problem when I grill chicken.

I have a gas Charbroil. I turn the burners down all the way and slap on my chicken thighs. They're relatively small ones. I cook them 7 mintues on a side.

When the come out, the outsides are burnt to a crisp and the insides are still completely raw.

Is grilling not for me? :)

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Brats to precook or not to precook

David — Sun, 25 Sep 2005 02:05:58 GMT

I grilled brats for the first time a couple weeks ago. Failed miserably. First they weren't done and then they were burnt. ON the back of the package, it said you should boil them for 30 minutes before grilling, but that this isn't cool for die-hard grillers. What gives?

posted in bbq - 7 replies

Santa Maria BBQ

Sheri — Wed, 09 Mar 2005 04:38:21 GMT

Does anyone know anything about Santa Maria style BBQ?

We're driving down to LA this weekend and thinking we need to make a pit stop. According to Sunset magazine, Santa Maria BBQ is the best in the world. I'm writing this at the risk of pissing some diehards off. But California has a history of asadores and we do have natural oak so...

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Stainless Steel

Twystinme — Thu, 10 Mar 2005 19:00:38 GMT

Can anyone recommend a good Stainless Steel grill, something preferably around $500? I'm looking into buying a new girl and it as it stays outside, even with a cover, nature still creeps through. Either natural gas or propane is fine. Any thoughts would be appreciated.

Adam

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SFB parties

Swaz — Sat, 19 Feb 2005 22:59:03 GMT

I have tons of BBQ parties out at the SFB compound here in Portland. If you like BBQ, you'd like our events. Check the Swaziland Fireburners tribe for info. Next burn will be Memorial Day weekend. Yah it's a way off but I just joined. Thought it'd be of interest.

Swaz

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Ahhh, evil Char-Broil replaced...

lorne — Fri, 18 Feb 2005 17:03:50 GMT

Thanks, Mason for the pointer to the BBQ Galore remake of the New Braunfels:

http://www.bbqgalore.com/store/item.bbq?invky=5839481

It is pretty much spot-on the old NBBD with some improvements. Not to say it's perfect, it needs pretty much the same mods as the NB, but it is SO much better than the Char-Broil. Thicker metal, better coating, great cast-iron grills, warmer plate on firebox and full width stainless shelf.

I'll post my experiences assembling, mod'ing and using if anyone's considering buying one.

And just in case anyone has missed my subtle message, DO NOT BUY THE CHAR-BROIL. That being said, if anyone is a masochist I'm selling my modded Char-Broil for $50 in the DC area....

- Lorne

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Healthy Alternatives to Harmful Household Products!

Thu, 20 Jan 2005 00:00:38 GMT

Hello, Jay and Shelley here,
Got some new exciting information for you - have a read!

As you know - my "big picture" is to eliminate expenses through healthy choices with a consumable product. It is true, I have been researching a company over the past 4 months after first being exposed to them at the Health symposium in the latter of 2004.

Shelley and I have decided to add it to our expense elimination program for the following reasons:
1) It is an amazing substitution to products we purchase weekly and highly consumable.
2) The products are highly versatile and create a very healthy environment for our home and bodies.
3) The testimonials are incredible both here in Canada and the US ( I witnessed it firsthand at the Richmond Private Golf & Country Club at a hosted event by the top Canadian Distributor)
4) The products replace the following products we use daily ( which by the way may have harmful ingredients such as Propylene Glycol, DEA, Sodium Lauryl Sulfate (SLS), Alcohol, Aluminum, Talc and many more. Here are the everyday products they replace:
a) Body soap, hand soap, bath soap,
b) toothpaste
c) Shampoo, Conditioner, Moisturizer ( body, face )
d) First Aid applications, Sunburn applications,
e) Greens products and Flax products
f) Laundry soap, Dish soap
g) Body deodorant, under arm deodorant
h) House cleaners, auto cleaners
and the list goes on........

To sum up: Many applications with health and safety paramount, very exciting, lateral spending from purchases we make weekly, monthly etc. ( no new added expense! ) with the ability to reduce everyones expenses, increase vitality and overall health and create a healthy harmonious home & body environment, only in the US and Canada presently and ofcourse fits in with Shelley and I's Expense Elimination Program we have implemented for 2005.

Footnote: I polled a few of my most sceptical friends that have always looked down on products such as this and here is the responses I received:

"Jay, from all the products you have shown us - these products interest us because it just makes sense"

"Shelley and Jay, you've really hit something big with this - we're definitely looking at this product line for our family and home"

"We're interested! When can we have a look at this website!"

"My wife who absolutely has no time for these products but is considering this line because of it's logic and the lateral spending of monies we spend already with the opportunity to get it really healthy as we progress in age"

I think you will agree that this has the potential to serve your body in a way we have never tapped into before, it's not a fad or a trend just a healthy solution to live in a very non-toxic environment.

If you check out www.JaysVentures.com you will see it partnered up with our Xango Juice nutritional line - a fine addition.

Jay Simons "Jay's Ventures Inx."
Creator of "Blueprint for YOUR Successful Approach to Great Health!"
jaysventures@yahoo.com
www.revealed.themastersmiracle.com

Ask us about: Expense Elimination System 1 Expense Elimination System 2 & the Phenominal Automated Follow-up System

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Austin BBQ

masonw — Wed, 13 Oct 2004 04:59:29 GMT

I'm headed to Austin for a business trip. I've been there before many times and have tried Rudy's, County Line, and the Salt Lick. Most memorable experience was the "extra moist" brisket at Rudy's. Amazing. I've walked by Stubb's but didn't go in.

I believe I am slated to try Iron Works this time.

Can anyone suggest other BBQ joints in Austin whether the food, especially the brisket, is just off the charts?!?!?

Thanks

posted in bbq - 1 reply

Wood buying

bradleybuck25 — Thu, 08 Jul 2004 16:38:12 GMT

I am new to smoking but definitely not new to grilling. I have been purchasing wood chips and sticks from the local grocery stores but I'm not quite sure where I can pick up decent rounds of hickory or mesquite.
Anyone here from the Seattle area that can recommend a good place for me to pick up some wood for my newly purchased smoker?
Thanks and great tribe by the way!

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Smoking Country Ribs?

Sat, 03 Jul 2004 00:00:14 GMT

Hi!
I'm going to do some country ribs in the smoker in a few days and was wondering if a few fine folks would like to share their recipes with me. Thanks.

posted in bbq - 9 replies

Classes on Grillin/Smoking?

Wed, 30 Jun 2004 08:17:48 GMT

Does anyone know of places that teach how to smoke and grill properly? Should I just get a book and do it myself?

posted in bbq - 13 replies

speaking of smoking

Wed, 30 Jun 2004 00:14:35 GMT

I ended up with a free combo bbq grill/ smoker (not sure what kind - a big ol' barrel-looking thingy)... still trying to get into using it as a grill, because the dimensions are kinda weird, but looking forward to smoking!

... I tried a simple recipe for brining then grilling/ "quick smoking" (not hours) a salmon, which was marvelous...

I've heard of a method of brining then smoking a ham so that it doesn't need refrigeration, which I'm looking into, but haven't found the details yet... Shouldn't be too hard, though, right?

posted in bbq - 5 replies

New Braunfels RIP - Char-broil AIN'T the same

lorne — Thu, 29 Jan 2004 21:36:57 GMT

I had a New Bruanfels Black Diamond (NBBD,an Oklahoma Joe's actually), and after some mods, got quite attached to it. I moved from Cal to DC though, and left it behind. BIG MISTAKE.

New Braunfels got bought by Char-broil, and they re-issued the Black Diamond. Cool, I thought, and picked one up here at a Home Depot. I thought as I was taking it home it seemed lighter than my previous one, and sure enough, they cheaped out and went to thinner metal. The quality powder coat is gone too, replaced with cheap paint that easily scrapes off and blisters off the firebox with the first firing. They also left out the firebox liner, and although the manual (an unchanged NBBD manual) says it will take the propane igniter, it does not fit and you have to cut metal to get it on. The thinner metal makes it MUCH harder (impossible) to maintain a steady temperature.

I ended up making a number of mods, and finally do have a useable smoker again, but not without cursing Char-broil for spoiling a good product and myself for leaving it behind.

Mods I made:

o Lowered the smoke stack inside down to the cooking grate

o Put a deflector over the firebox opening to prevent radiant heat and move the hot gases to the bottom and sides (One of the pics for this tribe shows a rack of ribs all the way over to the left next to the firebox - on mine, they would be carbon)

o Added an additional firegrate to raise the grate and make it cover the whole firebox for better breathing

o Put four large bricks in the cooking chamber next to firebox to act as a heat buffer and minimize temp drops during fuel reloading

o Cut a moving blanket to fit over the cooking chamber to reduce heat loss in these chilly DC winters (Yes, I BBQ'd during the snow storm this week, and there ain't no porch over my smoker)

Anyone wants any details or pictures on the mods, lemme know. They were actually easy to do and cheap. Now I get a temp variation from the top of the cooking chamber to the grill of only 5 degrees and excellent stabiliy. I know this unit isn't going to last long, though, due to rusting of the cheap metal of the firebox, but it's good for now!

BBQ forever!

- Lorne

posted in bbq - 3 replies

Who Barbequed for their Dad today?

ßëçkÿ — Mon, 21 Jun 2004 01:24:05 GMT

I cooked two whole chickens today using indirect heat method on the ole' grill, seasoned them up nice and slowwwww cooked them... The Parental Units were very happy and well-fed. Hope all of you out there got to do such for yer Dad. :)

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Anyone here? Cooking in the huge outdoors.

Dr. — Mon, 12 Apr 2004 03:09:56 GMT

Just wanting to see if anyone is lurking out there. I have meat. I have a hot fire. I have knives.

posted in bbq - 12 replies

Vermouth Flambe!

deliciousclint — Sun, 20 Jun 2004 01:00:11 GMT

While working on my infamous "Seafood Hash" breakfast, griddled on the 40-gallon molasses-drum Q, I discovered that vermouth makes a wonderful dance of flames and not merely an interesting flavor for seafood (I had tossed shrimp and baby clams in a bowl of vermouth before tossing it on the grill and then POOF!). What a wonderful tool for night cooking -- I'm still trying to come up with recipes that might include a light drubbing of alcohol flame....the griddle surface was great cuz you get the flame in a fairly controllable fashion without it being part of the bed of coals!

Seafood Hash

Some amount of baby clams, shrimp, whatever...mild flavored seafood probably best....soak it all in a bowl of vermouth while you prep everything else
Diced green peppers to taste (you pick the type based on desired heat result)
2 heads of garlic, as whole cloves
Sweet onion
Green onion
Shallots (all these also to taste)
Crushed white pepper
Bottle of vermouth
cilantro, chopped
Eggs (figure 2.3 per person)
Shredded potato (hash brown style or semi-cooked home-fry)
Bacon (diced in 1/4"-1/2" chunks -- ends & pieces work great)

Throw bacon onto the hot griddle. When fat begins to render, throw on the cloves of garlic and potatoes and brown 'em.....scrape the mix to one side of the grill and bring in peppers, onions, shallots....some butter or manteca would probably go well here....when the veggies have softened, pour the seafood into them, being sure to dribble a little vermouth over the side of the griddle and into the coals which should result in a fairly spectacular explosion....don't flinch. Reach in with that long-handled metal spatula and keep the seafood moving, bring the potatoes back into the mix after a bit, add the cilantro and then pour your eggs over the whole thing and let it firm up, flipping fairly often. Viola! Fluffy, happy seafood hash with a helluva fireworks show!

A little sour cream....what happy faces everyone makes!

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Dry rub vs Sauce?

Tue, 11 May 2004 09:43:01 GMT

Which do you feel is better?

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Bay Area BBQers

Jessie Jane — Tue, 08 Jun 2004 17:45:06 GMT

Howdy Folks,

I'm hosting an amateur BBQ cook-off at my bar for the 4th of July and am putting the word out there for competitors. I bartend at Sadie's Flying Elephant in SF, a little neighborhood dive in Potrero Hill.

I've been doing a D.I.Y. Bar-B-Q (we supply the Weber and condiments, bring yer own meat) on Sundays 4-8, and I'm putting together this cook-off to do the 4th of July right.

SO - if anybody's interested in competeting for prizes and bragging rights, please let me know - I'll email you the details as they get finalized.

Since this is an amateur competition that means no previous cook-off winners and no working cooks. Everyone else gets a shot - anything goes (any cut or kind of meat - or tofuthingies)!

Lemme know if yer interested,
Jessie Jane
jessiejaneknows - at - yahoo.com

posted in bbq - 3 replies

Wood source?

lorne — Wed, 21 Apr 2004 17:42:52 GMT

Any recommendations for a source of good hickory and cherry? Those bags of chips and chunks you get at various stores leaves the mustard uncut; just too small and not enough bang for the buck. Back in California I used to go to the orchards each year at pruning time, and get all the free fruit woods I could fill the pickup with, but now I'm in DC and haven't been able to find any.

I did just get some hickory and cherry from http://www.smokingwood.com/, and it's in very nice-sized chunks, but expensive. Also there is http://www.barbecuewood.com/, and http://firewood.com/, but I haven't tried them.

Anyone got any feedback on these guys, or any others? Know any wood vendors in the DC/MD/VA area?

Thanks!

- Lorne

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Broke out the BBQ

danlash — Mon, 12 Apr 2004 13:38:00 GMT

We broke out the BBQ for Easter dinner. Not quite traditional, but a good way to bring in the grilling season. We hade BBQ chicken, which was pretty damn good.

Heres some pic:

http://danlash.com/digcam/gallery.py?section=Easter

-Dan

posted in bbq - 5 replies

Hello fellow BBQer's

Tenn-Driver — Sat, 14 Feb 2004 18:12:41 GMT

New to the tribe, but not new to the world of grill'n.

I've already read some interesting points made, indirect grilling... Smoking vs Grilling.
I think its all the same... We all have something in common, We're cooking... LOL

I have been BBQ'n for 25 yrs give or take. I started out when I was young cooking in a steal car wheel cut and made into a grill to now I own 6 grills... yes that is right "6".

I just can't throw the old ones away.. LOL

I have used a large webber since 1988 and this has been a great grill, I also have the small table top version too. Last yr I was given one of those medium sized iron barrel grills which I have been focusing with the past yr mainly because I can put the hot coals to one end and cook on the other and it has a thermostat in the lid.

Do I take my grilling seriously..? You betcha
You do not have to have a $2000 grill to cook BBQ that will have friends begging you to cook more for them.

I truly believe a good BBQ begins with a good dry rub consisting of a blend of peppers and salts. I prefer using coarse sea salt. Of course you can add whatever else you care, but the point is you start out correctly. I then follow up with a semi sweet tangy BBQ sause that I make.. doctor up.

Whether you prefer the indirect method or not.. I believe you must first sear both sides first to seal in the juices THEN reducing the heat.

A comment about indirect cooking...

The weber kettel type grill makes for an awesum grill for indirect cooking. Someone had posted that he lines his caols in the middle and place the meat on both sides...
I totaly disagree. The weber is designed to roll the heat evenly and lining the coals in the middle defeat the design.
Another thing is hot have created a hot strip.
By moving the coals to the outside of the grill will guarntee even heat throughout the grill. I usually put a metal pie pan in the middle with water in it and then add some fresh coals to the top of the older coals, lower the heat and relax.

Comments ?

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Rub recipes

blank — Mon, 12 Jan 2004 17:41:06 GMT

Anybody got some good recipes for rubs.

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Custom Grill

danlash — Fri, 02 Jan 2004 04:19:24 GMT

Has anyone built any custom grills and have pictures? A friend and I built one this past summer...You can check out the pictures here:

http://danlash.com/grill/gallery.py

I'd love to see more!

posted in bbq - 4 replies

Custom Gas Grill

danlash — Fri, 02 Jan 2004 04:20:23 GMT

Has anyone built a custom gas grill? I built a charcoal one this summer (check my other post), and I was considering making it 1/2 gas 1/2 charcoal.

Any stories?

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Something to get the ball rolling...

Tue, 09 Sep 2003 04:46:45 GMT

Here are two links that I have:

http://www.barbecuen.com/defaultframes.htm
Has a bit of info on just about everything.

http://www.bbqjudge.com/webpages/bbqjc_pitbuilders.htm
If you are thinking about buying a major piece of BBQ'ing equipment.

posted in bbq - 1 reply