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Post by Paws on Apr 19, 2007 0:47:09 GMT 12.75
Got any techniques, tips, or secrets we need to share about preparing the foods and the grill, performing the process, etc? Lets keep this one active through summer.
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Post by g8rhed on Apr 19, 2007 9:29:09 GMT 12.75
Well, I cheat with a gas grill.... I have more success when I turn it down or cook indirectly - one side on HI and cook on the other side on LOW. I use the top rack a lot too. I use the gas burner next to the grill about as much as the grill itself. For some reason I like to stand out on the porch and fry bacon out there - especially when it's just cold enough to see your breath. It just seems to smell so much better out there.
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Post by Paws on Apr 19, 2007 10:00:00 GMT 12.75
G8R is that grillin' or Bar-B-Quein'? Now there is a difference you know. Both get done on the grill (more or less) and both get done out of doors. For some reason though a whole lot of folk don't know the difference! Yes! It is true! I know it is shocking but none the less true! What is the difference? Here is a hint: In the fall most of the outdoor cooking is ?? In the Spring and Summer most outdoor cookin is: Yes I know; but think about it!
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Post by Buckeye on Apr 19, 2007 14:06:36 GMT 12.75
Well I always figured grillin was cooking the food under relatively high heat and getting that charbroiled flavor, while bar-b-quing was a slower process where the food was allowed to absorb all those fantastic flavors.
I must admit that I use gas almost exclusively, unless I am doing something special, like brisket or a big pork shoulder. My gas grill gets a lot more use than the stove in the kitchen, probably about 10 fold! Heck, I even do clambakes on the gas grill.
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Post by Paws on Apr 20, 2007 2:12:02 GMT 12.75
Yes sir! Remember that BBQ is low and slow while grillin' is high and fast. That's important because the kind, cut, and moisture and fat content of the meat rules the method to be employed. My theory is that grillin' is a summer thing because it is QDD (Quick Down and Dirty). Yep because it's hot out there and the cookin' creates more heat so it needs to get over and done with as quick as possible. BBQn seems to be more of a fall activity and done when the weather is cool. Nobody minds the cookin' taking a while when it's kind of nice to be around a source of heat. Additionally BBQn traditionally tends to use the "scrap" cuts of meat which are readily available during the fall or "butchering" season. Just a theory of course. Besides a clam bake what else do you guys/gals cook out of doors and is it Q'd or Grilled?
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Post by Buckeye on Apr 20, 2007 13:48:32 GMT 12.75
I really haven't found anything yet that can't be done on a grill. Whether it's grilled or BBQ depends on what's on.
Faith was talking about onions on another thread, and an onion happens to be one of my favorite girlled items. I take a large vadalia or walla walla and cut it almost through in quarters. Take four cloves of garlic and push them into the cuts, add a big dolllup of butter, salt and pepper, and wrap the whole mess in aluminum foil. Put it on the grill and let er go for a while, maybe a half hour or so. Comes out almost like candy.
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Post by Two Tales on Apr 20, 2007 19:55:55 GMT 12.75
Dang Buckeye, ya'll most made my heart stop with that one..you can betchabippy that's now on MY list of grilled foods...shoot I can't really think of anything meat or veg that can't be grilled or slow cooked as in a BBQ..ever try grilled sliced sweet tatters?? slice them 1/4 inch thick give'em a good rub of season salt, garlic powder and ground pepper..after brushing them with a very thin coating of extra virgin olive oil and grill'em up...cook'em as long or as short as you like them...
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Post by Buckeye on Apr 21, 2007 1:26:17 GMT 12.75
I've tried them sweet taters like that TT, and they are good. Sometimes I just fill up the grill with all sorts of veggies. Taters, mushrooms, zuchini, summer squash, onions, peppers, eggplant, asparagus, and whatever else I can fit on there. After they had been tossed in olive oil, garlic salt and pepper, they all grill up real good.
If you want to Kick that onion up a notch, (Hmmm, seems like I've heard that phrase before) try laying a couple of strips of bacon over the top of it before you wrap in in the foil. MMMM MMMMM!
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Post by Paws on Apr 21, 2007 3:19:55 GMT 12.75
I do my grilled veggies straight on the grill. Slice them thick, season them, rub them with a little oil and stick them right on the hot grill. I think the limits are pretty thin when it comes to what vegetables can be used. I like pretty much everything you can think of. There is just something about open flame kissing the food and a little smoke that makes grillin' a wonderful thing. The aluminum foil is great for preparing pouch meals and foods but has little to do with grilling. Do you know folk who cover their grills with foil before they cook? I know some who do it and then poke holes so the juices and fats will run off the grill into the firebox. Which leads to my next question: How do you go about preparing your grill for cooking? I don't own a gas grill. I have owned several and won't bother with another one. Prepaaration might be a little different for a gas grill than for a wood/charcoal grill. Somebody want to start?
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Post by Buckeye on Apr 21, 2007 4:34:15 GMT 12.75
I just heat up the grill real good, brush off the grate with a wire brush, the brush on a little peanut oil just before I lay the food out. Maybe I'm lazy, but I don't clean my grill after every use.
I have never used that spray on stuff like Pam for grills, but I'm curious as to how well they work. Anybody tried them?
I use the gas grill alot, mainly because of the convenience and time savings. I get home from work about an hour before the wife and can get dinner ready and do some other stuff using gas. If I have a bunch of people over, and I have the time (normally weekends and holidays) I pull out the brinkman and go the natural charcoal route.
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Post by g8rhed on Apr 21, 2007 5:42:35 GMT 12.75
Used the gas grill last night to make a sausage and mushroom pizza. I was afraid the pizza stone would break but it came out just fine. The pizza was done all the way through and had a nice crisp bottom to the crust.
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Post by Paws on Apr 21, 2007 6:54:27 GMT 12.75
Used the gas grill last night to make a sausage and mushroom pizza. I was afraid the pizza stone would break but it came out just fine. The pizza was done all the way through and had a nice crisp bottom to the crust. Have you tried it straight on the grill yet? Get it good and hot, cleaned of course, then douche it down with some oil and drop the sucker right on there. You can brush the bottom of the crust with oil too if you wish.
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Post by Paws on Apr 21, 2007 6:58:59 GMT 12.75
I just heat up the grill real good, brush off the grate with a wire brush, the brush on a little peanut oil just before I lay the food out. Maybe I'm lazy, but I don't clean my grill after every use. I have never used that spray on stuff like Pam for grills, but I'm curious as to how well they work. Anybody tried them? I use the gas grill alot, mainly because of the convenience and time savings. I get home from work about an hour before the wife and can get dinner ready and do some other stuff using gas. If I have a bunch of people over, and I have the time (normally weekends and holidays) I pull out the brinkman and go the natural charcoal route. I treat my grills about the same. I do like to give them a high heat burn off after the cookin is done then treat them with oil. The spray works well on cold grills after washing but "flames up" when used on the hot grill and you don't get much oil on the grates. It just burns off in the air I think. Uou guys with ceramic grates probably need to get them in the sink after use.
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Post by Toby Benoit on Apr 21, 2007 10:36:21 GMT 12.75
I loves to grill! Fewer dishes! ;D I burn off the grill and hit it a lick or two with the wire brush. I do onions the same as described toward the top and I prepare my baked taters the same way, either sweet or Idaho. I also like corn roasted in the husk. I soak them for a couple of hours in salt water and toss them on the grill over low heat. I only use Kingsford charcoal, but I have a big pile of pecan shells and hickory nuts I toss in the fire once I get decent coals going. I do have trouble with flare ups from the grease driping, so I can't just walk away from it, but have to stand guard with a sprinkler can to douse any big flames that pop up. Is there away to prep the coals to avoid that? Ot is it just a thing to live with because of the drippings? Something real tastey? Dad loves veggie shikabobs on the grill. He puts every kind of veggie combo and alternates them with pieces of jalapeno or rooster spur peppers and brushes them down with either butter or olive oil. Dump one of them off the stick beside a thick hunk or round steak and you got something worth bragging on.
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Post by Paws on Apr 21, 2007 15:14:44 GMT 12.75
Keeping the lid closed helps with flare ups. You can also lay the fire under just half the grate and do your cooking on the opposite side. With the lid kept closed the heat gets up plenty high enough and the grease drips away from the flame source. Them K-bobs are best bought on the side of the street in South East Asia!
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Post by Buckeye on Apr 25, 2007 13:28:24 GMT 12.75
Did some portabello caps tonight. Put them between a couple slices of Italian bread with a couple strips of bacon. Pretty good.
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Post by Paws on Apr 29, 2007 11:42:10 GMT 12.75
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Post by Paws on Jun 25, 2007 2:49:31 GMT 12.75
About the only place I use charcoal now is on top of the Dutch oven. I grill with wood; mostly trimmings from the yard or dead and down. Helps me clean up around and serves double duty. I fill up the grill burn box with the wood after laying a "TP" starter and flame on. You can treat it about like a camp fire just got a lot more control over air input and ash. I stashed a couple bags of Royal Oak hardwood charcoal for reenactments though cause sometimes the wood that is provided is pretty lousy for Dutch ovens. The Royal Oak looks like tree parts and works like charcoal so it is ideal for reenactments where briquettes would detract from the aesthetics. Provides the right coals for BBQ after the flames die down too.
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Post by Paws on Jun 25, 2007 3:08:15 GMT 12.75
From our friends at Lawry's! Check out their site in the addresses shown above.
Grill TLC
Tips and tools to help your BBQ station last for years
Few household appliances give as much pleasure as a backyard grill. And few receive such sporadic care in return. To help your grill survive season after season, you’ve got to give it the lovin’ it deserves.
Before the Party
Gather your tools. Having the right equipment within reach is the first step toward great grill care. If you’re pining for the deluxe tool set (the one with the two-foot-long fork featuring a built-in thermostat), go for it. But the essentials are quite simple and inexpensive. You’ll need:
Sponges Dish soap Steel wool, both fine and coarse Tin foil A good scraping tool Once you’ve assembled your arsenal, give it a good home. A tool or tackle box works well, as does a more rustic solution, like a zinc pail. Just be sure your tools are easily accessible—you might want to store them with your grill.
Stock up on fuel. You may have the world’s fanciest grilling station, but if you haven’t got enough fuel, it won’t do you much good. Always have an extra bag of charcoal or a back-up propane tank on hand. Neglecting this step can result in the ultimate backyard barbecue faux pas: ordering pizza.
Add some oil. Brush the grill’s grates with oil before cooking. This step minimizes sticking, and thus the post-grilling scraping. To avoid a fire hazard, be sure to add the oil before the grill heats up.
After Guests Head Home
A clean grill lasts longer, prevents unintended tastes in future meals and is critical for health safety. The most important cleaning comes shortly after cooking, when the debris and grease are still soft.
Let the grill start the job. Your grill is capable of some self-cleaning. Keep the lid on while the heat is high and you’ll burn off much of the residue. It’s easier with a gas grill—just crank up the flames. Even if you’re cooking with a charcoal or electric grill, as long as the heat is there, the result is the same.
Scrape it off. Remove food remnants and grease from the cooking grate before it becomes encrusted. All you need is a good brush. Be sure to match the brush to your grate surface type—plated steel, cast iron, porcelain-enamel. Not sure which kind to buy? Consult your owner’s manual.
Out of all your grill care tools, this might be the one to splurge on. That beauty with the rosewood handle and the removable scrubbies, for instance. For an economic alternative, go old school: A bit of steel wool or even some balled up tinfoil works wonders.
Wipe it down. With the grate clean, spilled marinades and splattered grease are your next target. This is the stuff that, if ignored, can leave a mark on that glossy finish. Once the grill has safely cooled, take a damp dishtowel or sponge and wipe both inner and outer surfaces.
Charcoal grillers: Remember to remove ash after every use. Ash restricts airflow and is corrosive when damp. Using a gas grill? Don’t forget to empty the drip pan underneath, as it will eventually overflow. And it’s a real cleaning challenge once oil soaks into the deck!
Intensive Grill Care
As you rack up flame-broiled masterpieces, your barbecue will start to show it. Baked-on grease and smoke residue may build up inside your grill. So periodically, you’ll want to do a deeper clean.
Clean from gentle to coarse. Surfaces like porcelain-enamel and stainless steel are prone to scratching. Begin with the least abrasive cleaning method. If stains resist, bring on the reinforcements.
Take care of most messes with dish soap and warm water on a sponge or rag Work on what remains with gentle steel wool Use baking soda mixed with a little water for the lingering tough spots Cover that baby. Having a clean grill raises a controversial issue. To cover or not to cover? It’s tempting to show it off, but think twice. A good cover is the best protection against the elements: Rain, sleet, snow and that finish-dulling sun.
Read your manual. That pamphlet that comes with the grill? It’s not just kindling. Review your manual to learn the specific care requirements of your grill. You may hear that oven cleaner is a secret grill-cleaning weapon, but your manual will let you know if it’s a dud.
Replace old parts. Even if your efforts at grill TLC fall short or are too late, there’s still hope. One of the slick things about modern grills: replaceable parts. If a handle snaps or your bowl’s rusted through, contact the manufacturer or an authorized dealer for a replacement.
Follow these tips to develop your grill TLC regime, and a long, sizzling grill season is a sure thing.
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Post by Paws on Aug 18, 2007 14:26:45 GMT 12.75
From Kroger...
Marinades Need: 1. Acid to tenderize - fruit juice (lemon, lime, pineapple, orange0, vinegar, wine, etc. 2. Oil to moisturize - olive, canola, peanut, sesame, etc. 3. Seasonings to flavorize - dried and/ or fresh herbs, spices, onion, garlic, honey. Prepare 1/2 cup of marinade for every pound of meat. International flavor combinations: Morocan - cumin, coriander, cinnamon, cayenne pepper, African - Toasted coriander, nutmeg, allspice, cayenne pepper, dried orange peel. Indian- Tumeric, ground ginger, cloves, cumin seeds, cardamom pods. Mediterranean - Cumin, paprika, oregano, parslley, kosher salt, coriander, black pepper, cayenne pepper. Asian - Rice wine vinegar, hot chili paste, soy sauce, sesame oil, hoisin, five spice, ginger. US - varies by region with the major styles being Memphis, Texas, Missouri, Southwest, North Carolina. Preferences are based on wet or dry rubs with sauces based in vinegar, tomato, or mustards. Preferences of oak, hickory, mesquite, woods for smoke vary as widely as ingredients. Styles of cooking include par-boiled, par-baked, smoked then grilled, grilled then baked, etc. The finished product should be tender pull freely from the bone without falling off, express no grease and be moist and flavorful.
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