How do you BBQ?

Hmm...picasa doesn't like bbcode. I'll see about finding another way to post the pic. Stay tuned.

actually i busted out the measuring tape and found my grill was 18" :(

yo like this 'un?
http://images.netshops.com/mgen/digimarc.ms?img=master:CG010.jpg&h=400&w=400

Yeah, except it doesn't have the little counter on the front.

My dad has one of those! Once, he left the chimney open over the winter & birds made nests in the barbecue. His kids would not let him grill anything until all the baby birds were gone. He'd open the grill & just swear at the birds sometimes.

Better late than never, I suppose. I have lost the cover to the chimney but no problems with birds yet!

http://farm5.static.flickr.com/4094/4816795628_6bc4c34a64.jpg

you could easily fashion one out of a sock or beer can

And the brisket -- 2 flat cuts. Pardon the mess: I got lazy and didn't bother to brush the grill down before BBQ'ing. Mmm...carcinogens.

http://farm5.static.flickr.com/4099/4816795442_c73d5582b3.jpg

holy shit is ninety five out in chi and i am going to peoria packing to get some ribs for 1.5usd/lb and i am going to grill them sumbitches and probably drain all the beer from earth

report: spare ribs were $1.79/lb. i saw the $1.5/lb on a cut of spare rib which still had the skin and chickened out. still a damn good price tho. i wonder if it would be a good idea to buy the ones with skin and then remove it to render or save to season the grill . . .

If you make your own pork stock, the skin really adds body. But also, you can just score the skin on the ribs with a sharp paring knife in 1/2" strips to get awesome crackling.

don't usually make pork stock, pretty much chx or veg. into this crackling idea tho

I did a slow-roasted slab of side pork that way - scored skin side up, rubbed with herb/spice stuff, roasted at 250 for a long time (or you could hot smoke it maybe?), then cranked the heat up at the end for 20 min or so to really crisp the crackling.

yea i have been lusting after a proper smoker ever since i got some cherry wood chunks a couple of weeks ago. not to mention the fun i could have with the charcuterie i should be producing . . .
lately i have been loading the wood/coals all on one side of the kettle and putting the meat on the opposite. took some temps while doing the spare ribs (with a candy thermometer through the top flue) and was reading in 250-300 range with the bottom flue about halfway shut and the top a quarter way shut. also i don't have a rib rack so i have to do rotations to ensure even coooking. those spare ribs went almost 3 hr but the temp was way higher before i closed down the flues.

do you guys read/follow this book?

guess which dude wrote the cookbook
http://gwiv.com/LowSlowDolinsky4.jpg

smoke...both a charcoal and electric.

I just got an electric Brinkman to try out, might set it up this weekend. Has anyone tried smoking vegetarian sausages, like tofurky kielbasa? I don't eat things like that, but would it be a thing to do for vegetarian guests?

yes thats the one i have, the red one?

It's the black smoke 'n grill one

kind of related, I bought some supermarket filet mignon to grill for my dad tonight. any tips? I know I gotta let it rest after the grilling. grill + sear then finish in oven? finish on the side of the grill? grill with cover on or off? (small charcoal weber)

Did you get the whole filet, or is it a steak cut? Depending on how thick, we usually heat the grill way up then sear for 3-5 min each side for rare, then let rest for 10 min. Leave the cover off.

steak cut (roundish, thick little thing). I'd say about 1.5-2 inches thick. yeah, was planning on putting them on right after the charcoals get all the way flamed up.

Dry them off really well before hand and let them warm up some and you'll get a better sear. I set them on layers of paper toweling for 15-20 min before grilling. 1.5 - 2" thick, I'd go for 3-4 min/side for rare/med. rare.

filet migs are a bitch to cook, dyao. it's like trying to grill a softball. basicly you have to treat it kinda like a cube and no matter how hot or how long they are either going to be bloody as hell or overcooked. my advice is get a temperature probe and sear them on 2 sides (as jaq wrote) and see where you're at. 130 is rare 160 is well done. good chance to practice yr poking for doneness technique. also i would suggest the 2 zone fire where you put all the coals on one side and have the resting side where it can get the 'oven' action but not licked by flames then when steaks get towards blackened but are not 130 yet you can put them on the cooler side and let them finish. this is a good cut of meat for folks who like the black and blue

and with the cover off the grill counterintuitively you are likely having a hotter fire fyi
i'd use the cover

holy shit dudes my boss got a 69# pig and we're roasting that bitch sunday

did my first pork shoulder yesterday. pulled pork sammies!

at sea with this pineapple soy onion garlic thing for smoked chicken thighs i have done it once with the chicken just marinated for abt 2hrs and it was almost like i didn't marinate. so tonight its a version that marinated all day. got some cherry wood for smoke and it smells like heaven. pretty much worship this wivott guy: http://www.lowslowbbq.com/

I'm craving some ribs so bad, but the only decent barbecue place in town only does ribs on Friday and Saturday. Might have to make my own.

yes i suggest making your own ribs, WmC. no matter what happens you will benefit

Ever since the first time my LP tank ran empty just as I was getting the grill preheated, I've been skittish about making anything that involved several hours of cook time. I'm seriously thinking about having a plumber come out and run a natural gas line to my back deck so I can say goodbye to propane.

dude if u like it the bbq then ditch propane and gitcher self a real burner. buy a chimney starter and some charcoal and get wood chunks to add smoke. u will rejoice with the taste

^^^^^real talk

I mean, we held onto a gas grill thinking that we would use it for quick weeknight meals when we didn't want to fire up the big green egg, but since we started over charcoal/wood chunks, we have never gone back to gas. Not once! With the chimney starter it is really no big thing.

I was fully invested in charcoal for years, but am happy enough with gas now. Zero hassle compared with getting charcoal lit, even with a chimney; making smoke packets/trays is as easy for gas as for charcoal; more temperature control with gas.