- 07-28-2013, 02:38 PM #1
Do you enjoying grilling?
If so, post up some pics of your masterpieces sizzling on the grill.
As well as some of your favorite recipes.
I like to grill each sunday with friends and pair it with some primetime TV like Game of Thrones orTrueblood, or whatever is in season.
NY Strip Steaks-the best steak for a grill. For the best taste simply sprinkle onion powder, course salt and pepper
on each side 30 mins b4 grilling. Your mouth wont know what happened!
Grill Cinemagraph Nokia Memories
- 07-30-2013, 05:59 AM #4
Two things I use on my BBQ's
Magic dust for seasoning and peach and bourbon BBQ sauce for marinade and dipping - both aren't available over here so have to make them from scratch every time.
- 07-30-2013, 12:02 PM #8
Love to grill, not just meats but fish and vegetables as well. Due to watching too much BBQ Pitmaster last summer I bought a smoker. Been having a blast with that. Have gotten ribs and brisket down perfect. Looking into getting a meat grinder that also is a sausage maker, so that I can try some homemade sausage recipes, then smoke them. Next on the agenda is learning pork shoulders on the smoker. I want to get some pulled pork sandwich action going. Already have a couple of good homemade bbq sauces ready.
- 07-30-2013, 01:38 PM #10
07-30-2013, 03:55 PM #12
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There's just something about meat + fire.
Sometimes I don't like to be fancy and just BBQ some burgers or hot dogs. Boneless beef and fish are also some favourites. Chicken marinated in tandoori spice, and other spices also turns out great.
The only problem is since I'm currently living in an apartment I can't really bbq unless i go for a day out somewhere.
- 07-30-2013, 04:12 PM #13
Ribs are really good cooked with indirect heat. But you need a good size grill to do it without a smoker. Low and slow with a water pan works great. Plus a good rub before you put them on.
- 07-30-2013, 07:00 PM #14
- 07-30-2013, 07:18 PM #15
Before I got a grill dome, I would do indirect gas by turning one burner on low and moving the meat to the cold side of the grill. Then throw wood chips in aluminum and put that pouch on the flame.
Now I use mesquite lump charcoal, which is easy to find at insanely good prices in the southwest.
- 08-05-2013, 02:14 PM #17
In response to your thread title: Heck, yes! Me!
Actually, I have been grilling for just a little over a year now. I purchased my first grill last summer, when I moved into a house. I always wanted to grill, but was never able to at any of the apartments I lived in due to various fire codes or apartment rules. I did my grill research online and decided to go for a kamado grill. The ceramic kamados like Kamado Joe or Big Green Egg were out of my league, financially. Thanks to the Kamado Guru forum I settled on a Char-Griller Akorn. Rather than being made of ceramics, it's made of steel and much cheaper. Yet it still performs well when compared to its higher-priced ceramic brothers.
I've really gotten into grilling and love it. One recommendation I can send your way, B1zzle, is to try lump charcoal in place of briquettes. It does burn much hotter, so watch out. But I think the flavor from lump, compared to briquettes, can't be beat. Not to mention you won't be burning any fillers like you'll find in briquettes. Lump charcoal is just plain ol' pure charred wood. I recommend you get some Royal Oak lump charcoal. I see it at Walmart often during the summer months. And for the love of all the fluffy bunnies in the world, everyone please use a chimney starter for your lump charcoal or briquettes instead of lighter fluid. You *will* notice a flavor difference once you get away from infusing petroleum into your food.
I did some grilling over the weekend. I'll have to post a pic here when I get home. Looks like your grill is a Weber? I hear they're quite nice.
08-05-2013, 06:28 PM #18
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I love grill/bbq. I am not a big fan of the smoking craze that has caught on. Don't, get me wrong, it is good sometimes, and with some meat. Some people want to smoke everything these days, though. Getting crazy. Stupid barbecue pitmasters.
- 08-06-2013, 12:57 PM #19
I just used some coconut shell charcoal this weekend from whole foods. Supposedly burns hotter longer (and no trees were harmed lol)
I didnt see much difference, other than a very tarry smell when the coals were getting hot. Seemed about as hot as wood charcoal.
- 08-06-2013, 12:59 PM #20
& if you ever get a chance to check out BBQ University the TV SHOW, you should. The host guy is hilarious, he is like the Bob Ross of grilling. Barbecue University
I assume it comes on the cooking channel, my friends DVRs it a lot when its on.
WARNING: The guy WILL make you hungry.
- 08-06-2013, 03:08 PM #21
- 08-06-2013, 03:37 PM #22
I use a Grill Dome, but all kamados function basically the same. The only difference in my mind is how long they last. Akorns have insulation between two metal plates. A high insulation value is a common denominator among the kamado style grills. It won't last as long as ceramic and hence won't carry the same warranty, but it should still last a helluva long time at a fraction of the cost.
Welcome to the kamado community!
- 08-06-2013, 03:41 PM #23
Coconut shell charcoal is what they typically use for carbon filtration. It absorbs contaminants very well because of its large surface area; this is presumably the same reason it can burn so hot.
The Naked Whiz (The Lump Charcoal Database -- Naked Whiz Charcoal Ceramic Cooking) actually reviews lump charcoals in absurd detail. Yes, this is really a charcoal review site, totally SFW.
- 08-06-2013, 07:08 PM #24
Are you a member of Kamado Guru? It's a great place to meet other kamado owners.
And just to echo jgbstetson, Naked Whiz, despite the name, is totally safe for work.
- 08-06-2013, 07:44 PM #25
First off: Fire. Meat.
Believe or not, I just love a serious Chuck steak, tons of marbling, just 4-5 minutes each side. I just love how they grill up, and they are often a buck to a buck and a half cheaper.
Love seasoning up bell peppers, red and yellow peppers, mushrooms, and tomatoes, wrapping them in tin foil, and just flip them every few minutes for 15-20 minutes. I still want the peppers crunchy. Mmmmmmm....
I am the WORSE at ribs. I just have a hard time with that perfect heat and timing. Practice, practice, practice....
Love salmon, cod, and perch on the grill, too. But it is a delicate balance. i am 60% good, 40% "what is THAT??"
Also, love me some Turkey Burgers on the grill. They tend to be a little dryer, so the grill really sears in what moisture the have and I love the less greasy taste from time to time. Nothing REPLACES a good, goeey burger mind you. Just change it up.
Also- I hate Hot dogs. Hate them. Also have an allergy to onions. The smell makes me run the other way.
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