Do you like to BBQ? What is your favorite thing to throw on the BBQ?!
I'm not much of a BBQ'er!. Just hot dogs, burgers and steaks is all we BBQ!.
What else!? What do you like to BBQ and how do you prepare/cook it!?Www@FoodAQ@Com
What else!? What do you like to BBQ and how do you prepare/cook it!?Www@FoodAQ@Com
Answers:
For us the hamburgers/hot dogs are the kid food or appetizers!. We grill a variety of things!. If we are doing chicken then we do
Greek, Montreal, Chipotle, and Teriyaki flavored chickens at once!.
If we are doing beef then we do rib eyes and teriyaki beef sticks,
We also do a simple bratwurst and italian sausage and peppers
Then there is rib day which we do pork and beef ribs with dry rubs and or wet rubs!.
For seafood we do salmon , shrimp
we also like to do whole corn no matter what we are making!. Potato Salad (german, crab, and amish)
we love to bbq!Www@FoodAQ@Com
Greek, Montreal, Chipotle, and Teriyaki flavored chickens at once!.
If we are doing beef then we do rib eyes and teriyaki beef sticks,
We also do a simple bratwurst and italian sausage and peppers
Then there is rib day which we do pork and beef ribs with dry rubs and or wet rubs!.
For seafood we do salmon , shrimp
we also like to do whole corn no matter what we are making!. Potato Salad (german, crab, and amish)
we love to bbq!Www@FoodAQ@Com
Steak or Salmon with veggies: slice zucchini or red/green bell peppers in half; lightly brush with olive oil and sprinkle with garlic salt, pepper and oregano and grill !.!.!.!. Cut an onion in half, brush with olive oil; sprinkle with the same seasonings; wrap up tightly in foil and grill it (it's sweet when it's cooked) !.!.!.!. Extra-firm TOFU, cut into 4 thick slices; with the same olive oil & seasonings; grilled until brown on each sideWww@FoodAQ@Com
pork steak, well done!.
chicken breasts that have marinated in just italian dressing are good tooWww@FoodAQ@Com
chicken breasts that have marinated in just italian dressing are good tooWww@FoodAQ@Com
haha
where I am from, BBQ is a noun, describing slow cooked, pulled pork in a vinegar-based sauce!. yes, that is what I prefer any day over your hot dogs and burgers!. :-)
although, on my GRILL, we like to GRILL steaks, salmon, veggies, sometimes chicken!.!.!.depends on what is on sale at the grocery store!Www@FoodAQ@Com
where I am from, BBQ is a noun, describing slow cooked, pulled pork in a vinegar-based sauce!. yes, that is what I prefer any day over your hot dogs and burgers!. :-)
although, on my GRILL, we like to GRILL steaks, salmon, veggies, sometimes chicken!.!.!.depends on what is on sale at the grocery store!Www@FoodAQ@Com
For BBQ, sausage and chicken!. Smoking, brisket (what else!?!?!?)!. Just grillin', shrimp seasoned with Tony Chachere's Cajun seasoning and red snapper with lemon pepper!.
Oh!.!.!.all over mesquite, of course!.Www@FoodAQ@Com
Oh!.!.!.all over mesquite, of course!.Www@FoodAQ@Com
REMEMBER, BBQ IS SLOW COOKING!. GRILLING IS FOR STEAKS AND SALMON
http://www!.demonpigbbq!.com/recipes!.html
CHECK THIS OUT!. A LITTLE KNOWN LINK TO PROFFESSIONAL BBQERS LIKE ME!.
http://www!.thesmokering!.com/default!.jspWww@FoodAQ@Com
http://www!.demonpigbbq!.com/recipes!.html
CHECK THIS OUT!. A LITTLE KNOWN LINK TO PROFFESSIONAL BBQERS LIKE ME!.
http://www!.thesmokering!.com/default!.jspWww@FoodAQ@Com
Don't know where you are from but here in Texas we start with about a 8-12 lb brisket!. Get a good hot fire on a grill that you can control the heat with coals!. A pit with fire box works best!.
Season with pepper and garlic - even cut into meat with garlic cloves!. A little steak seasoning but use it sparingly as the salt tends to cause the juices to come out!.
Easy way is to put it on and sear well for about 1 1/2 hrs!.
Take it off the grill and wrap in aluminum foil to seal the steam and let it keep cooking on the grill for another 3 hrs or so and open - let it set for 15 minutes so you may slice but lots of times it will fall apart!.
You may trim most of the fat or buy a trimmed brisket!.
Enjoy with favorite BBQ sauce!.Www@FoodAQ@Com
Season with pepper and garlic - even cut into meat with garlic cloves!. A little steak seasoning but use it sparingly as the salt tends to cause the juices to come out!.
Easy way is to put it on and sear well for about 1 1/2 hrs!.
Take it off the grill and wrap in aluminum foil to seal the steam and let it keep cooking on the grill for another 3 hrs or so and open - let it set for 15 minutes so you may slice but lots of times it will fall apart!.
You may trim most of the fat or buy a trimmed brisket!.
Enjoy with favorite BBQ sauce!.Www@FoodAQ@Com
I use the grill for everything--Ever had a frozen/homemade pizza on the grill--to die for!! I foil a oven-safe dish around bottom and sides, so there is no scrubbing the smoke from the sides exposed to briquets!. 99 cent stores have hickory chips (large package for 99)!. Throw everything in--potatoes, frozen/canned vegetables, onions, slivered garlic cloves, >the kitchen sink<--everything, the more, the better!. The fresher, the better--fresh green beans, asparagus, pea pods, cauliflower, carrots (boiled a little 1st and use juice from boiling, green peppers, onion >the kitchen sink< etc!.
PS Ever tried "brining" white meats (pork or chicken) before grilling!?!? It really works!. Make a salt brine with regular table salt & water until the water tastes salty!. Adjust brining time with quantity of meat grilling--start off at 1 1/2 hrs with meat in brine; rinse meat, season with your favs but no salt!. (The salt is taken into the capillaries of the meat, without imparting a salty taste/ thus, the capillaries do not close due to cooking, causing a dry, unjuicey piece of meat)!. Try it!! Cook slow!Www@FoodAQ@Com
PS Ever tried "brining" white meats (pork or chicken) before grilling!?!? It really works!. Make a salt brine with regular table salt & water until the water tastes salty!. Adjust brining time with quantity of meat grilling--start off at 1 1/2 hrs with meat in brine; rinse meat, season with your favs but no salt!. (The salt is taken into the capillaries of the meat, without imparting a salty taste/ thus, the capillaries do not close due to cooking, causing a dry, unjuicey piece of meat)!. Try it!! Cook slow!Www@FoodAQ@Com
I have not meet a cow or pig that I have not liked on the grill!.Www@FoodAQ@Com
shrimp on a skewerWww@FoodAQ@Com
Although I don't have a BBQ of my own, I love a good BBQ :-}
So far, some of the best BBQ's I've been to was when I was at University!. We mostly cooked burgers, sausages, maybe a small steak!. We'd have loads of bread, a couple of Beers and some (half-way) decent music and all was very nice indeed!.
All my BBQ's so far have been on a warm, sunny, Summer day in a friends garden!. I do have a unusual story about this one time at Uni but it's not suitable to be told here !. !. !. !. !. !. !. !. !.Www@FoodAQ@Com
So far, some of the best BBQ's I've been to was when I was at University!. We mostly cooked burgers, sausages, maybe a small steak!. We'd have loads of bread, a couple of Beers and some (half-way) decent music and all was very nice indeed!.
All my BBQ's so far have been on a warm, sunny, Summer day in a friends garden!. I do have a unusual story about this one time at Uni but it's not suitable to be told here !. !. !. !. !. !. !. !. !.Www@FoodAQ@Com