Terrierman

Grill some unpeeled fresh peach halves face down long enough and hot enough to put some serious grill marks on them. Flip them over and add just a wee bit of brown sugar, a sprinkle of cinnamon and a teensy pat of real butter. Grill another two or three minutes, long enough to put grill marks on the skin of the peach. Share them with wife or GF. You can thank me later.

Grilled avocado halves are pretty killer too. Nothing special, split them, remove the seed and peel and put some grill marks on them. Salt and pepper to taste. Same way tomatoes, just slice thick and grill.

Not everything on the grill needs to be spiced, rubbed, marinated and what have you. Simple can be very nice too.

Black wallnut 

I figured you would understand. Now that I'm hungry and thinking I'm going to try Tom's fish recipe for dinner.....

Mr. Beanz

Ill have to try the non sticky sauce recipe and the dry rub. Of course im a big sauce lover

Mr. Beanz

Well that is why I mentioned it in the op...not having quite the flavor

TrojanHorse

Found one of the pollo asada recipes...

Marinade:
· 1 cup fresh orange juice
· 1 cup fresh lime juice
· 1/2 cup fresh lemon juice
· 1/4 cup ancho chile powder
· 2 tablespoons paprika
· 4 cloves garlic, coarsely chopped
· 1 cup olive oil

It says to marinate it for an hour... feel free to go longer than that. The absolute most important thing is to use FRESH SQUEEZED juice. If you buy lemon and lime juice in a bottle you deserve your own fate.

phread59

A simple no sauce idea. A large boneless skinless turkey breast. Wrap it in tin foil. Throw a half or whole stick of butter in with the turkey. Flip it over a few times to get the butter marinating through the meat. Cook for about 45 minuits to an hour to cook the meat. Then open the tin foil and lightly brown the meat. Tastes fantastic, might even work with chicken.

Also have the butcher shop custom cut a ham steak. I mean an inch to an inch and a half thick. 3 or 4 pounds or so. It takes forever to cook. Start in tin foil to not dry it out. Then brown it up good. MMMMMMMMMMM!!!!!

Enjoy the new toy Beans.

Mark Shuman

Mr. Beanz

You guys are killing me Man!

But seriously, thanks for the ideas. I'll be viewing this thread quite often in the near future.

vesteroid

big difference between grilling and bbq...smoking, low and slow is bbq. You have a grill.

I would not use any wood of any type, chips, chunks and especially not any soaked wood. If you want to smoke meats, buy a smoker.

As has been said, lay off anything sugary, it wil burn on a grill. Stick with spicy rubs or marinades. Injecting meat can work well too...plenty online to guide you on marinades and injections. If you like dry rub better, hit the real bbq forums and pull some recipes from there.

If you want some specifics, hit me up via pm. If you want some ideas from a more or less local source, check out big pappa smokers dot com he has a nice selection of rubs, and you being a guitar guy will know the owner, its sterling bell.

lenny866

https://www.brooksbbq.com/ it is my favorite BBQ sauce and chicken marinade. it is one of the local favorite in upstate NY. They have some recipes on there too. They will ship.

Mr. Beanz

Just the picture is killing me here!

Lots of good stuff in this thread.

TrojanHorse

Have you actually made any of it yet?

If you actually want to get into BBQ one of these days, you can find a decent off-set firebox smoker for under $200 that will get the job done. More expensive ones are generally larger, or have fancy features (like pellet feeders... wtf) or better insulation that makes it easier to maintain temperature.

I can see I will be spending the rest of today figuring out what I want to smoke tomorrow. It's been ribs ribs ribs lately, time to switch it up.

Mr. Beanz

Wow Man, haven't even had the thing 48 hours yet.

First day was the marinated chicken and steak (post thread). Yesterday we ate late and in a hurry so we "grilled some cheddarwurst" links. Might have to wait till tomorrow to use it again.

TrojanHorse

You know, there are 3 meals a day.

Ham steaks for breakfast, bacon wrapped hot dogs for lunch (don't judge me), grilled steaks for dinner... mmmm.

Mr. Beanz

We must have grown up in different worlds. I was lucky to eat once a day.

That is Gina's suggestion and I think it's coming real soon.

lenny866

Maybe posting BBQ in the clydes section is not such a good idea. Boy we know our food!!

TrojanHorse

you know I've met you right? I don't think anybody would accuse either one of us of skipping too many meals.

You have to pronounce it "hotdo hotdo" real fast or it won't taste right. It also needs grilled peppers and onion for the top.

vesteroid

oh no you didnt just bust on pellet smokers!!!!!!!!!!! you are officially off my most favorite persons list.

and get a weber smokey mountain, not some offset smoker....almost the same price and WAY better than any offset will ever be.

Black wallnut 

Tom Stormcrowe awesome recipe! I tried this on Friday night with sea bass as well as shrimp and scallops that I skewered. Cooked the bass with the on foil method and the skewered shrimp and scallops on the grill all over charcoal. Served it with pork fried rice and a grilled jalapeno. A tasty meal it was.

etw

Try Beef Bulgogi

https://savorysweetlife.com/2009/07/m...arbequed-beef/

TrojanHorse

Have we officially hijacked this thread with discussions of things that aren't even in the original post?

There's room in the patio for an offset smoker and a water smoker, no need to get uppity! As for pellet smokers, pfft. Gimmicky. Actually, the biggest gimmick I've seen (effective, expensive but cheating in my opinion) are those automated grills where you set the temp and it feeds your fuel in to maintain temp. Part of the joy of bbq is tending the grill!

And just to keep this vaguely on track, I like my gas grill too.

vesteroid

I have both a pellet smoker and a pellet grill, but what do I know

Gravity Aided

Don't forget indirect grilling. You preheat with both burners going, then turn off the burner on one side and set the other side to low. Good for long slow cooking, like for Country Style Ribs.
1 cup apple butter
2 tbs apple cider vinegar
1 tsp horseradish mustard
1/2 tsp celery seed
1/2 tsp sugar
1/4 tsp salt
1/2 tsp garlic powder
1/8 tsp ground black pepper
2-3 lbs pork country style ribs
In a pan, mix ingredients other than the ribs, and heat until just boiling, stirring often. Indirectly cook the pork for 2 hours, brushing the sauce on them for the last 1/2 hour, save the rest of the sauce to pass with the ribs. Serve with fried sweet potatoes, or baked potatoes, and corn on the cob.

Mr. Beanz

I'm not one of those hijack whiners. The more info , the more recipes, the more ideas, the better as it all related to making the food taste GOOD.

JRD

When I got my Traeger Pellet Smoker I threw the gas grill away. Here is some BBQ.....



The remains



I meant to add.....Check out BBQ Pit Boys . com for all kinds of ideas and recipies

ZippyThePinhead

I usually cook over real charcoal-- not briquettes-- lump charcoal, either oak or (preferably) mesquite. That said, you can still cook some really nice food on a gas grill.

I favor hand-trimmed steaks; go to your Costco butcher or whatever butcher and ask for a cryopak of whatever cut you want: NY strip steak, filet (a "PiSMO," which means a filet that is Peeled, Side Meat On), or ribeye roast, or whatever. Steak it yourself, it's easy, and you save some money.

Put the cut steaks on a plate or in a dish of some kind. Let them sit outside the refrigerator for at least two hours. Season with generous amounts of salt and pepper, and grill. Adding some smoke will improve the flavor, and you'll get better with some practice.

If you like more flavor, this is good, though I cut the salt in her recipe waaaaaaaaaaay back. Notice the one thing I'm telling you and Anne Burrell is telling you: let the steak come close to room temperature before you throw it on the grill. It cooks so much better this way.

For other dishes, I can suggest a dry rub recipe for baby-back ribs, or a recipe for Korean-style short ribs ("Kalbi").

We grill a lot of food at home.