Memorial Day: For the grillerz in the house!
 

Ok....so this weekend will probably be the first big weekend for breaking out the grill and getting some good BBQing up and running.

This is just being posted for those that want to leave tips and or get suggestions on how to properly get some proper BBQing done.

Maybe an idea on what's good to pop in the fire...

SO if you don't mind, leave a tip !


2 of Mine:

1. For any meats that you need to prepare for the grill such as chicken or ribs, for those that have never done it, prep and marinate your food the night before and in some cases it may be good to bake it so that the next day on the grill it doesn't take so long to cook...especially ribs.

2. Tired of that gassy taste? Beer and wood chips added to your charcoal gives food a distinct flavor...what kind is up to u.

um... i don't cook... but i'm having a bbq/ party on sunday w. my roommates and a ton of other ppl.... i'll prob make some pasta or potato salad.... woohoo lol

I don't grill in my house....

I use my back deck.

I have been seriously grilling for about 6 years now.....brisket, ribs, pork shoulders, chickens, steaks, whole pigs (a few times), etc. etc.

In response to the original post:

1.) Do not bake anything the night before. If you are going to spend the money buying a nice set up and nice meat.......then grill it properly. Yeah, it will take a while for ribs, brisket, etc.....but who cares, you should be outside drinking heavily anyways. You can always put meats that take 8-12 hours in the smoker or grill the night before.

2.) I am at a loss as to the "gassy" taste that you are referring to from charcoal? Not sure about that one. As for wood chips, yeah you can add them to charcoal after soaking them in water, but I prefer to use them by themselves. You get a much more pronounced flavor. Hickory, apple, mesquite, oak, and cherry are my favorite. I'm not sure what the purpose would be of adding beer to charcoal......I can't think of how that would even work. If you are going to use beer.....then use it in a marinade or a basting sauce. You could also use a can of beer with rosemary in it for drunken whole chickens on the grill. I really can't see adding beer to charcoal good for anything else but putting out your charcoal.

I should not have read that so close to dinner time; that made me seriously hungry.

Hmmm, five posts in and no one is arguing about Beef vs. Pork.

macallan, is this an invitation? :)

1. Don't ever, ever use that nasty liquid charcoal starter! Buy a charcoal chimney to start your charcoal.
2. If you want great flavor use natural hardwood charcoal.
3. Invest in a smoker. They come in all sizes and you can cook everything in them.

Brisket sure does sound good.

good point...but I put it (the baking portion) out there for those that may not have the time/facilities to grill for 12 hrs....


I appreciate it tho


That 'gassy' smell....well u know how u have a few people that go too heavy on the lighter fluid......or worse yet the 'self starting' charcoal.....sometimes I get a residual taste that I have to use wood chips to take the edge off....

wood chips takes a lot of the edge off as u stated.....the beer...no...now see u r reading it wrong...i am not talking about enough beer to put the fire out....but enough to again take off the charcoal afterbite....works the same way like steaming crabs...you dont add some much that you overwhelm the food...you use enough to add taste to it. U put enough on the already buriong coals to STEAM it up (and you can do this with the wood chips) to add flavor on your food.

everyone has thier own way of BBQing.

macallan....question....

whats a good flavorful fish that works well on a grill....and what suggestions do u have for prepping it?

I'm not going to insult anyone's intelligence by calling what we do BBQing. I've had Texas BBQ and what we do doesn't even hold a candle to it. I'm in the Northeast, and we have a gas grill. We use our grill year-round - DH has been known to go out on the deck and shovel a path through the snow to the grill.

DaemonSeid, I've had some pretty good success with salmon. Take a salmon filet and put it skin side down. Cover the exposed flesh with a thin layer of mayo. Pour on a bit of soy sauce, and sprinkle with sugar. Place it on the grill over medium heat, skin side down, and grill for ~ 10 minutes. The sugar will caramelize. I don't know how it would turn out on a charcoal grill, though... I imagine it would be better than it is when done on a gas grill.

Sea Bass is great for grilling. Also, Striped Bass, Redfish, Red Snapper, Tuna, Cod, Trout (Rainbow and Brown are my favorites), and Swordfish.

Give me a little while and I'll post some of my recipes.

Do you do the cedar plank method?

Not very much, but I definitely enjoy it.....especially with Trout. Little dill, little olive oil, little fresh garlic, sea salt, black pepper.......good stuff.