I love BBQ. All I have is a cheap old Sunbeam grill though. I really need a nice big stainless rig.
Hi Ho Audioholic Samurai Jul 1, 2006 #21 I love BBQ. All I have is a cheap old Sunbeam grill though. I really need a nice big stainless rig.
Mr.BBQ Enthusiast Jul 2, 2006 #22 Well, Judging by my name...... Interestingly enough, I had a small BBQ today, cooked up some chicken on the grill. I dont really do it that often, but I like it. I feel very at home in this thread
Well, Judging by my name...... Interestingly enough, I had a small BBQ today, cooked up some chicken on the grill. I dont really do it that often, but I like it. I feel very at home in this thread
mulester7 Audioholic Samurai Jul 2, 2006 #23 Mr.BBQ said: Judging by my name...... Interestingly enough, I had a small BBQ today, cooked up some chicken on the grill. I dont really do it that often, but I like it. I feel very at home in this thread Click to expand... .....Mr.BBQ, by all means tell us about the event today....what gear do you have, and what methods did you use with the chicken?.....
Mr.BBQ said: Judging by my name...... Interestingly enough, I had a small BBQ today, cooked up some chicken on the grill. I dont really do it that often, but I like it. I feel very at home in this thread Click to expand... .....Mr.BBQ, by all means tell us about the event today....what gear do you have, and what methods did you use with the chicken?.....
Mr. Lamb Fries Full Audioholic Jul 2, 2006 #24 I almost bought a grill today. here's the link. http://biglots.inserts2online.com/pageLarge.jsp?pageNumber=1&drpStoreId=1951# I cant find any info on this specific grill. Char-Broil 36,000 BTU Gas Grill 505 Sq. In. Cooking Surface, With Three Stainless Steel Burners...for $129.00, I think I might give it a shot. Any input before I pull the trigger?
I almost bought a grill today. here's the link. http://biglots.inserts2online.com/pageLarge.jsp?pageNumber=1&drpStoreId=1951# I cant find any info on this specific grill. Char-Broil 36,000 BTU Gas Grill 505 Sq. In. Cooking Surface, With Three Stainless Steel Burners...for $129.00, I think I might give it a shot. Any input before I pull the trigger?
Nomo Audioholic Samurai Jul 2, 2006 #25 I had a gas grill for a while. Lost it in divorceII. It was convenient but I'm glad to have a Weber charcoal grill back on the deck. My favorite to make is catfish, double wrapped in foil with butter, peppers, tomatoes, portabella mushrooms and whatever spices are within reach.
I had a gas grill for a while. Lost it in divorceII. It was convenient but I'm glad to have a Weber charcoal grill back on the deck. My favorite to make is catfish, double wrapped in foil with butter, peppers, tomatoes, portabella mushrooms and whatever spices are within reach.
Mr.BBQ Enthusiast Jul 3, 2006 #26 mulester7 said: .....Mr.BBQ, by all means tell us about the event today....what gear do you have, and what methods did you use with the chicken?..... Click to expand... Heehee My gear? An old stand up Weber gas grill, if Im not mistaken. As for methods....well, from what I remember it was just a few chicken breasts we threw on and cooked, then added a bit of BBQ sauce. Only problem, the sauce turned out to be a bit spicyer than we had hoped, but no big loss. (This happend yesterday, kind of forget the details now)
mulester7 said: .....Mr.BBQ, by all means tell us about the event today....what gear do you have, and what methods did you use with the chicken?..... Click to expand... Heehee My gear? An old stand up Weber gas grill, if Im not mistaken. As for methods....well, from what I remember it was just a few chicken breasts we threw on and cooked, then added a bit of BBQ sauce. Only problem, the sauce turned out to be a bit spicyer than we had hoped, but no big loss. (This happend yesterday, kind of forget the details now)
Taifun Junior Audioholic Jul 4, 2006 #27 I want my baby back baby back baby back ribs! My Char-griller Pro with firebox. Have about 5 lbs of coals and 2lbs of alder wood chips in there at the moment. Here are the ribs after 1 hour on the grill/smoker. Also got 2 wild Sockeye salmon filets on cedar planks.
I want my baby back baby back baby back ribs! My Char-griller Pro with firebox. Have about 5 lbs of coals and 2lbs of alder wood chips in there at the moment. Here are the ribs after 1 hour on the grill/smoker. Also got 2 wild Sockeye salmon filets on cedar planks.
WorldLeader Full Audioholic Jul 5, 2006 #28 You can't beat the Big Green Egg when it comes to BBQ. My friend has one and it is Fantastic! I eat a lot in the BBQ capital of the world, Kansas City, and the Big Green Egg is really close to what you would find at Gates, Arthur Bryant's and Haywards. KC BBQ is what I consider BBQ. You can't boil or fry or cook meat, and none of this Carolina or Texas BBQ! Real cows raised on local farms like my Grandpa's make the best BBQ. There is no substitute.
You can't beat the Big Green Egg when it comes to BBQ. My friend has one and it is Fantastic! I eat a lot in the BBQ capital of the world, Kansas City, and the Big Green Egg is really close to what you would find at Gates, Arthur Bryant's and Haywards. KC BBQ is what I consider BBQ. You can't boil or fry or cook meat, and none of this Carolina or Texas BBQ! Real cows raised on local farms like my Grandpa's make the best BBQ. There is no substitute.
brian32672 Banned Jul 18, 2006 #29 Hmm, although I do like an occasional BBQ - I am more of a grill man. That is unless - someone wants to convert me. (it would take 2 weeks of free - GREAT BBQ food - (at your expense ) Country style ribs - (pork-boneless slow cooked-well marinated-smoked) preferred. (NO FISH!!!!) (EDIT)-Here is my crappy equipment... Last edited: Jul 18, 2006
Hmm, although I do like an occasional BBQ - I am more of a grill man. That is unless - someone wants to convert me. (it would take 2 weeks of free - GREAT BBQ food - (at your expense ) Country style ribs - (pork-boneless slow cooked-well marinated-smoked) preferred. (NO FISH!!!!) (EDIT)-Here is my crappy equipment...
Dan Audioholic Chief Jul 19, 2006 #30 May I strongly recommend the following sauce:http://www.weber.com/bbq/pub/recipe/view.aspx?c=sauce&r=243 The wife eats any leftovers with a spoon. It is sweet (but not too sweet) with the FCOJ but it is well balanced by the coffee. Killer for birds, burgers, ribs. Make a triple batch and freeze in multiple small containers. You'll never buy sauce again.
May I strongly recommend the following sauce:http://www.weber.com/bbq/pub/recipe/view.aspx?c=sauce&r=243 The wife eats any leftovers with a spoon. It is sweet (but not too sweet) with the FCOJ but it is well balanced by the coffee. Killer for birds, burgers, ribs. Make a triple batch and freeze in multiple small containers. You'll never buy sauce again.
drunkmunk Junior Audioholic Jul 23, 2006 #31 Dan said: May I strongly recommend the following sauce:http://www.weber.com/bbq/pub/recipe/view.aspx?c=sauce&r=243 The wife eats any leftovers with a spoon. It is sweet (but not too sweet) with the FCOJ but it is well balanced by the coffee. Killer for birds, burgers, ribs. Make a triple batch and freeze in multiple small containers. You'll never buy sauce again. Click to expand... i'm definately going to try this sauce out. any ideas how long it will keep though? I'm currently playing the roll of bachelor since my wife and son went on a month vacation to seattle and there's no way i'm going to be able to use a whole serving on my one meal. Thanks for the link too i book marked the weber recipe homepage... can't believe i've never found it considering i google for new recipes every week end.
Dan said: May I strongly recommend the following sauce:http://www.weber.com/bbq/pub/recipe/view.aspx?c=sauce&r=243 The wife eats any leftovers with a spoon. It is sweet (but not too sweet) with the FCOJ but it is well balanced by the coffee. Killer for birds, burgers, ribs. Make a triple batch and freeze in multiple small containers. You'll never buy sauce again. Click to expand... i'm definately going to try this sauce out. any ideas how long it will keep though? I'm currently playing the roll of bachelor since my wife and son went on a month vacation to seattle and there's no way i'm going to be able to use a whole serving on my one meal. Thanks for the link too i book marked the weber recipe homepage... can't believe i've never found it considering i google for new recipes every week end.
Tom Andry Speaker of the House Jul 23, 2006 #32 If you do a Google search on hogaholics, you'll see a dry rub and a finishing sauce recipe. Both are excellent.
If you do a Google search on hogaholics, you'll see a dry rub and a finishing sauce recipe. Both are excellent.
Dan Audioholic Chief Jul 23, 2006 #33 drunkmunk said: i'm definately going to try this sauce out. any ideas how long it will keep though? I'm currently playing the roll of bachelor since my wife and son went on a month vacation to seattle and there's no way i'm going to be able to use a whole serving on my one meal. Thanks for the link too i book marked the weber recipe homepage... can't believe i've never found it considering i google for new recipes every week end. Click to expand... I put it into many small gladware containers and freeze them (I make a triple batch) Then I take out one and defrost. With the chicken stock, I doubt it keeps long in the fridge. Frozen it will keep indefinitely. One minor addition to the recipe: after cooking I run it through the blender to avoid any large bits of onion in the sauce. Otherwise, this may well be the perfect barbecue sauce. Let me know how it comes out.
drunkmunk said: i'm definately going to try this sauce out. any ideas how long it will keep though? I'm currently playing the roll of bachelor since my wife and son went on a month vacation to seattle and there's no way i'm going to be able to use a whole serving on my one meal. Thanks for the link too i book marked the weber recipe homepage... can't believe i've never found it considering i google for new recipes every week end. Click to expand... I put it into many small gladware containers and freeze them (I make a triple batch) Then I take out one and defrost. With the chicken stock, I doubt it keeps long in the fridge. Frozen it will keep indefinitely. One minor addition to the recipe: after cooking I run it through the blender to avoid any large bits of onion in the sauce. Otherwise, this may well be the perfect barbecue sauce. Let me know how it comes out.
