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Mwahahahahahaha.....It's BBQ Season Again!

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Mwahahahahahaha.....It's BBQ Season Again!

Old 05-09-11, 02:27 PM
  #26  
Rob P.
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Originally Posted by bigbenaugust View Post
Man, I need one of y'all to come out and teach me. All I ever do is overdo the meat and disappoint my wife with out BBQ. So I haven't grilled anything in a couple of years now.
Get the grill hot and the coals should be gray ash all over and evenly distributed in the well. Do not start before this point unless you like the taste of starter fluid marinade. Set the rack height for medium to med-high heat from the coals, 7 minutes on the first side, turn with TONGS or a spatula (never poke your food with a fork or "squish" it with the spatula while cooking), and grill for around 5-6 minutes on the second side. let rest for 3-5 minutes (Yes, you CAN wait that long without starving to death - go set the table or something). Should be medium to medium well.

The key is to know what the meat "feels like" when it is "done." Overdone meat is stiff. Raw meat is spongy. BTW, take it off the heat EARLIER THAN YOU THINK YOU NEED TO. You can always put it back on the grill for more time if you need/want but you can't resurrect charcoal jerky into good eats.

Cbad's thermometer tip is a great one as well.
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Old 05-09-11, 02:43 PM
  #27  
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Originally Posted by mymojo View Post
Ummmm..... Its always grillin' season.

+1

I love the Southwest!
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Old 05-09-11, 05:33 PM
  #28  
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Originally Posted by jsharr View Post
Mmmm BBQ Rabbit!
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Old 05-09-11, 09:18 PM
  #29  
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There can be 6 feet of snow on the ground and -40F and it's still grilling season at my house.
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Old 05-10-11, 09:21 AM
  #30  
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Originally Posted by bigbenaugust View Post
Man, I need one of y'all to come out and teach me. All I ever do is overdo the meat and disappoint my wife with out BBQ. So I haven't grilled anything in a couple of years now.
First thing: Grillin' & BBQin' are two different things. Grilling uses direct heat. BBQ is the slow roasting of meat. For grillin' Robs advice is dead on. For BBQ:

200-250 degrees, indirect heat from any hardwood (the tree will affect the flavor) for 8-12 hours - or longer if you can stand it. Have a can of water between the heat source & the meat as the humidity it creates will help keep the meat from drying out. Use dry rub spices on the meat and serve the sauce on the side. Its almost impossible to mess it up if you follow that template.

Last Thanksgiving I had to get up @ 3am to start the turkey that was served @ 5pm. this year I will be getting up earlier.

Last edited by mymojo; 05-10-11 at 10:20 AM.
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Old 05-10-11, 09:53 AM
  #31  
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Man now y'all are making me all sorts of hungry and I no longer have a grill (stupid apartment with no balcony). Oh and to the comments about starter fluid marinade comment, I've never had that problem since I discovered a charcoal chimney. So much easier and better without the lighter fluid.
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Old 05-10-11, 09:59 AM
  #32  
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Originally Posted by himespau View Post
Man now y'all are making me all sorts of hungry and I no longer have a grill (stupid apartment with no balcony). Oh and to the comments about starter fluid marinade comment, I've never had that problem since I discovered a charcoal chimney. So much easier and better without the lighter fluid.
Who ever invented the charcoal chimney should be give a medal. So simple, so perfect for doing what it does.
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Old 05-10-11, 10:32 AM
  #33  
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Originally Posted by mymojo View Post
First thing: Grillin' & BBQin' are two different things. Grilling uses direct heat. BBQ is the slow roasting of meat. For grillin' Robs advice is dead on. For BBQ:

200-250 degrees, indirect heat from any hardwood (the tree will affect the flavor) for 8-12 hours - or longer if you can stand it. Have a can of water between the heat source & the meat as the humidity it creates will help keep the meat from drying out. Use dry rub spices on the meat and serve the sauce on the side. Its almost impossible to mess it up if you follow that template.

Last Thanksgiving I had to get up @ 3am to start the turkey that was served @ 5pm. this year I will be getting up earlier.
I wager that my sucky Coleman gas grill has something to do with my inferior performance.
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Old 05-10-11, 10:43 AM
  #34  
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Originally Posted by bigbenaugust View Post
I wager that my sucky Coleman gas grill has something to do with my inferior performance.

Get yourself a Brinkmann Smoke'n'Grill. It's compact, inex[pensive, and works really well up to a 12-15 pound Turkey or goose. I've smoked Geese, turkeys, chicken, made my own pastrami, beef bacon, pork bacon, smoked shoulders, pork sirloins, briskets. Man, it's a great little combo. Also, get a thermometer. It's critical.

https://www.brinkmann.net/products/ou...nd_grills.aspx
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Old 05-10-11, 05:09 PM
  #35  
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Originally Posted by bigbenaugust View Post
I wager that my sucky Coleman gas grill has something to do with my inferior performance.
A gas grill is just a stove moved outdoors. No soul. You should follow the Brinkman's smoke n grill recommendation - the thing just flat WORKS.

And, +1 on the charcoal chimney. Best invention since zippers.
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Old 05-10-11, 05:55 PM
  #36  
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Drumsticks, anyone?



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Old 05-10-11, 05:58 PM
  #37  
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By the way, my charcoal chimney is just a 2 pound coffee can I cut the bottom out of and drilled airholes in. Why spend $10 when you can make it out of a coffeecan? Perfect amount of coals for the brinkmann on the hot side setting with the firepan on the top rack. I still use fluid, but it burns it off cleaner and lights the charcoal faster. Just fill it up and lift it and let half the charcoal come out the bottom and make a small pile.....add fluid and light.
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Old 05-16-11, 08:37 AM
  #38  
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Jerk chicken from yesterday. The marinade calls for up to 16 habeneros . I used 8. It was still hotter 'n hell - but tasty

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