Barbeque Season.....share your ideas.
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When you grill burgers, do you use the hot coals to toast the buns? its a nice detail.
My dad likes to cook a whole onion buried in the coals.
Applewood gives pork a nice sweet flavor.
I have a cool beef marinade recipe I like to use, works on steaks and ground beef. I should find it and post it.
Dont forget to pour some beer in the cook while working
My dad likes to cook a whole onion buried in the coals.
Applewood gives pork a nice sweet flavor.
I have a cool beef marinade recipe I like to use, works on steaks and ground beef. I should find it and post it.
Dont forget to pour some beer in the cook while working
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Originally Posted by PontiacDad
Originally Posted by MOS95B
Cant forgets ribs, I boil mine for an hour and then cool. I bath them in sauce before I barbeque and keeping laying more on while they grill
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Gee PDad, you're making me hungry. 
One of my favourites is fresh salmon stuffed with crab and prawn meat, wrapped in tin foil with mushrooms and lots of butter.
.....and I always have bratwurst sausages on the side for an appetizer with bacon & ham wrapped waterchestnuts.
If I do steaks, they have to be rib eye......medium rare.
......time for a fridge raid.
Since our fridge crapped out today, we HAVE to eat everything that'* in it before it goes bad.
One of my favourites is fresh salmon stuffed with crab and prawn meat, wrapped in tin foil with mushrooms and lots of butter.
.....and I always have bratwurst sausages on the side for an appetizer with bacon & ham wrapped waterchestnuts.
If I do steaks, they have to be rib eye......medium rare.
......time for a fridge raid.
Since our fridge crapped out today, we HAVE to eat everything that'* in it before it goes bad.
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11/2 cups worsteshire sauce
1/3 to 1/2 cup brown sugar
garlic salt or garlic powder, just a shake
tablespoon of mustard, or as you prefer
mix all this well.
marinade for at least 2 hours, then brush on while grilling,
preferably from a fresh container to avoid cross contamination
BTW this smells REALLY good when it drips into the fire.
1/3 to 1/2 cup brown sugar
garlic salt or garlic powder, just a shake
tablespoon of mustard, or as you prefer
mix all this well.
marinade for at least 2 hours, then brush on while grilling,
preferably from a fresh container to avoid cross contamination
BTW this smells REALLY good when it drips into the fire.
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Joined: Mar 2004
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From: Maryland, USA
RIBS
Cant forgets ribs, I boil mine for an hour and then cool. I bath them in sauce before I barbeque and keeping laying more on while they grill
Cant forgets ribs, I boil mine for an hour and then cool. I bath them in sauce before I barbeque and keeping laying more on while they grill
We had steak on the grill last night.
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From: Western MA
See, that'* what I love about being atop the food chain. Seak, ribs, fish, etc all on the grill. MMMMMMMMMMM. Isn't there a member that recently got a job in the propane business? We can have one big a$$ bar-b-q.
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Try yhis for a "portable" grill that makes a weber seem lik a joke. Find a smallblock chevy oil pan, {a big block pan is better}, clean it up real good and paint it. Find an old grill and cut out a section to fit shape of the pan. You can hinge it at the flat end of the pan if you want. Drop charcoil in the sump side and light. Use the drain plug hole for a vent to throttle the burn. put the grill on and drop on your favorite grub. Smoking meat will require 2 pans. one to place on top, set the drain plug damper to optimum and let her go.........
