Let's play "What's on Your Grill?" - summer 2005 edition

[eakers]

this thread is making me hungry!

 

[Al Neri]

Originally posted by: ScoobMaster
Pulled Pork BBQ:

1 whole pork shoulder - place in large tinfoil pan
cover with Dinosaur BBQ sauce
set the Grill-N-Roast Grill on low (one burner only!)
make sure hickory smoke chips are in!
slow cook for 10-12 hours (baste with drippings often)!
pull pork apart with forks when finished
serve on bun with PLENTY of extra Dinosaur sauce!

Dinosaur BBQ sauce :thumbsup:

ive been to the one in Syracuse - ridiculous, ribs come right off the bone

im yet to go to the one uptown they just opened

edit:ahhh endicott, last may I finished my 4 year sentence... errr degree at binghamton university... been to tonys in endwell (formerly in endicott i believe) much? theres a computer store in endicott that charged a friend for an Athlon XP 1500 upgrade when they used a 1300+ and OC'd it:disgust:

 

[broon]

Originally posted by: franksta
Yesterday I did some hamburgers and I picked up some T-bones for sometime this week. Amazing weather we had here over the weekend.

My grill all clean and ready to go

1 whole season of experience under my belt.

I like that grill. If I didn't have a charcoal grill already, that's the one I would buy. Of course if I had the money...I'd get this.

 

[mjquilly]

brats and burgers over the weekend (like my burgers w/ tabasco, garlic, onion, salt/pepper/cheyenne mixed in)

 

[HomeBrewerDude]

seasoned chicken breasts:

boneless skinless chicken breasts
season with Lawry's Seasoned Salt, dried basil, and just a pinch of garlic powder.

cook over a high heat.

 

[NL5]

NY Steak or Beef Ribs (not pre-boiled)

 

[Hayabusa Rider]

I have some baby back ribs in a brine. Going to maple smoke them a few hours, then finish them up in the oven. Always works well.

 

[djheater]

I love my Weber Kettle and Lump charcoal!!!!

Actually I think I'll be blending charcoals from now on... all lump is too hot and requires to much supervision...

soaked Mesquite chips used for smoke on the meats
4 Whole Chicken breasts Soaked in Sweet Baby Ray's BBQ sauce and injected under the skin
1 side of Salmon marinated in A Teriyaki Garlic Sauce
Potatos, Onions, Parsnips with Garlic in the grill basket
A couple pounds of asparagus

VERY SATISFYING

I :heart: BBQ

 

[Anubis]

its not summert yet

theres still a chance itll snow up here

 

[GasX]

Originally posted by: MaxDepth
this thread is less than weak dishwater if there are no pics!

my grill

 

[Jzero]

Originally posted by: Anubis
its not summert yet

theres still a chance itll snow up here

What's that got to do with anything?!

Originally posted by: Mwilding
my grill

Does anyone actually use those side burners?

My new one has one but I can't figure out why I would use some of my finite LP when I could just use the stove inside to heat whatever I would have heated on the side burner...

 

[broon]

Originally posted by: Mwilding

Originally posted by: MaxDepth
this thread is less than weak dishwater if there are no pics!

my grill

I use gas for dogs and burgers. It also works good for keeping things warm. But this is what I use most of the time. Works as a grill or a smoker.

 

[Al Neri]

Originally posted by: Anubis
its not summert yet

theres still a chance itll snow up here

http://www.weather.com/activities/homea...day/weather/tenday.html?locid=USMA0066

hmmm

 

[Bryophyte]

The larger of these two creatures is in my freezer and is delicious when grilled. http://pics.bbzzdd.com/users/Bryophyte/bryo_cocoa_and_blue.jpg

 

[ScoobMaster]

Originally posted by: matstars
edit:ahhh endicott, last may I finished my 4 year sentence... errr degree at binghamton university... been to tonys in endwell (formerly in endicott i believe) much? theres a computer store in endicott that charged a friend for an Athlon XP 1500 upgrade when they used a 1300+ and OC'd it:disgust:

You were here in Endicott and you didn't go to Lupo's char-pit for SPIEDIES!!!???

Oh, the HUMANITY!!!!

 

[cHeeZeFacTory]

Beef Short ribs marinated in Korean BBQ sauce and rice wine.

 

[NuclearNed]

Originally posted by: Anubis
its not summert yet

theres still a chance itll snow up here

Its enough like summer here in Tennessee that I've made the official declaration in my household.

 

[FrustratedUser]

I've had a few 'warm-up' sessions during the winter but this weekend was the first 'real' BBQ.

3 lbs of Baby back ribs + dry rub
1 chicken + dry rub, mostly mild herbs and a hint of cajun.
2 hours on grill = slow cooking BBQ goodness!

Sides were simple, just some french white bread, a salad and some good red wine.



edit: forgot the beer

 

[broon]

Originally posted by: FrustratedUser
I've had a few 'warm-up' sessions during the winter but this weekend was the first 'real' BBQ.

I only BBQ a couple of times a year just because of the time needed. However, I'll grill a couple of times a week.

Nothing better than real BBQ ribs. Shorties with a secret rub. Six hours at 250 degrees.

Beer? Nothing better than some quality homebrew to go along with the BBQ or grilled feast.

 

[Armoth]

Just got my new grill so, of course, I had to break it in.

So far I did burgers (just a little worcestershire sauce and some onion salt on top), some salmon (in foil with a little olive oil on the bottom and some mango grill sauce on top), and some steaks.

Yeah, it's gonna be a good summer of grilling...

 

[waggy]

did a bunch of warm ups.

But this weekend did Beer can chicken on saturday for lunch. In the evening we did Ribs.

Sunday we slacked and had hotdogs and went out for dinner heh.

Next weekend i plan on doing a 11 pound Turkey.

<----grills out if the weather is nice!

 

[FrustratedUser]

Originally posted by: broon

Originally posted by: FrustratedUser
I've had a few 'warm-up' sessions during the winter but this weekend was the first 'real' BBQ.

I only BBQ a couple of times a year just because of the time needed. However, I'll grill a couple of times a week.

Nothing better than real BBQ ribs. Shorties with a secret rub. Six hours at 250 degrees.

Beer? Nothing better than some quality homebrew to go along with the BBQ or grilled feast.

6 hours is way to long for me. After 2 hours the meat comes clean off the bones and it's juicy as hell.
:thumbsup:

 

[Cleaner]

BBQ'ed some Chicken this weekend, brats on saturday, and had porterhouses last weekend. My wife made some awesome homefries with onions and cheese. Made baked beans with bacon and brown sugar in them. Had buttered toasted french bread with it. I'm still eating it today. Good stuff.

 

[dullard]

This is what is on my grill (photo is just for illustration, not actual photo). Also, a black bird is in there. I've tried removing it, shooing it away, covering the grill, putting packing tape over any openings, etc. No luck so far. I guess the true solution is just to turn on the gas and have a blackbird dinner.

 

[broon]

Originally posted by: FrustratedUser
6 hours is way to long for me. After 2 hours the meat comes clean off the bones and it's juicy as hell.
:thumbsup:

That's why I only do it a couple of times a year. That 6 hours is indirect heat...smoking the meat.

I also do direct heat ribs but to me it's the difference between a fillet and a strip. Both are great, one is just a little better but you're going to pay.