BBQ Tips and Recipes

[|2 /-\ | /|/]

Don't know about the rest of you, but I love my BBQ like a red neck loves his pick up.I cook all year round from -20 or + 30s.

Here is a good and simple burger recipe... http://m.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/?page=0 Heat the dome to 400F maybe 10 mins. Place the burgers on hot cast iron griddle 6min per side. Oil griddle right before placing burgers. Finish off over open flame grill for 1-2 mins.

Share your fave and most delicious recipes and tips...cheers!!!

 

[Ceiling Cat]

Gas and charcoal dries a burger out. To get the juiciest burgers with charcoal flavor, pan fry the burger in a skillet and then throw it on the charcoal to get some charcoal flavor.

If you are doing chicken nothing beats the kamado style charcoal BBQs, the gas smokers are good for keeping foods warm. With the two you can feed an army.

 

[Ridgeman08]

I'm with you on that my brother!

Love my grill, and also cook on it year round.

I do entire meals on my Napoleon grill... beef, chicken, fish, roasts, you name it, I'm up for it. One of my faves is a seafood buffet- atlantic salmon, lobster tails, garlic shrimp, bacon wrapped scallops and some grilled veggies...

Ok, now I'm officially hungry!

 

[frankcastle]

Do ribs in a slow cooker and finish it off on the grill gives you fall off the bone meat with a crispy outside.

For burgers don't flip too often.

For steaks high heat to char the outside. Depending on how fast you drink beer about one bottle per side.

Flank steak is nice if you take the time to marinate it overnight.

 

[fisherm]

Gas and charcoal dries a burger out. To get the juiciest burgers with charcoal flavor, pan fry the burger in a skillet and then throw it on the charcoal to get some charcoal flavor.

If you are doing chicken nothing beats the kamado style charcoal BBQs, the gas smokers are good for keeping foods warm. With the two you can feed an army.

+1 on the kamado ... best stuff I've ever prepared on a flame comes off my big green egg. It's a bit expensive but versatile (read into this as self justification) when you consider it's a grill, smoker and oven (for pizza). Lots of fun too.

 

[|2 /-\ | /|/]

Do ribs in a slow cooker and finish it off on the grill gives you fall off the bone meat with a crispy outside...

How about the sauce....do you buy it or make your own and which one/recipe? thx

 

[Ceiling Cat]

+1 on the kamado ... best stuff I've ever prepared on a flame comes off my big green egg. It's a bit expensive but versatile (read into this as self justification) when you consider it's a grill, smoker and oven (for pizza). Lots of fun too.

I have a big green egg up at the family cottage and it is excellent, the only problem is that it is unglazed ceramic inside and it is hard to clean the splatter grease inside. I have the Char Broil kamado for the back yard in it is insulated steel and half the price of the Big Green Egg. It is slightly smaller than the Egg, but just as good.

 

[fisherm]

How about the sauce....do you buy it or make your own and which one/recipe? thx

I make my own dry rub. Lot's of good recipes here:

http://www.kamadoguru.com/topic/9822-basic-bbq-rub/

 

[Planner]

Gas and charcoal dries a burger out. To get the juiciest burgers with charcoal flavor, pan fry the burger in a skillet and then throw it on the charcoal to get some charcoal flavor.

If you are doing chicken nothing beats the kamado style charcoal BBQs, the gas smokers are good for keeping foods warm. With the two you can feed an army.

If you think they dry them out try a different method

 

[SkyRider]

Is it legal or even socially acceptable to grill on your apartment balcony?

 

[whitewaterguy]

I too have the big green egg. Lots of recipes and enthusiast on the BGE BBQ Facebook site, and of course the BGE festival at Toronto harbour front in June. Smoking a 10 lb brisket on it this weekend....yuuuuuuuum

 

[Ceiling Cat]

If you think they dry them out try a different method

I did suggest a different method. Pan fry your burgers and then throw it over the charcoals. all the excess oil drips off and you get charcoal flavoring over the charcoals.

Is it legal or even socially acceptable to grill on your apartment balcony?

Surprisingly many municipalities allow this. Years ago I was driving along in the city and saw a commotion on a third floor balcony where some people were BBQing. Something had caught fire. Within 2 mins. smoke was pouring out of the front windows of the building.

 

[|2 /-\ | /|/]

I did suggest a different method. Pan fry your burgers and then throw it over the charcoals. all the excess oil drips off and you get ......

I find placing the griddle on BBQ grates works well with the grill side up and then finish them off on the actual BBQ grates for the oils to drip off and to get that nice texture. http://www.amazon.ca/gp/aw/d/B002CM...SY200_QL40&dpPl=1&dpID=517iFv06BCL&ref=plSrch

 

[xyphy]

any suggestions for an electric or charcoal smoker?

 

[fisherm]

For steaks and burgers (or just about anything), I use Grill Grates on the egg and gas bbq. Comes out nice and juicy with perfect sear marks.

http://www.grillgrate.com/

 

[Insidious Von]

I no longer use a bbq, cast iron grilling skillets work just as well without the charcoal mess.

I make my own hamburgers, I mix finely chopped soppresatta and Montreal Steak Spice into medium ground chuck and one egg to bind. If you use German salami you'll hardly need any salt and cherizo adds a different flavour dimension. I'll grill a slice of Spanish onion and stewed peppers. You don't need any other toppings.

It took me awhile but I've perfected my own chimichurri recipe (secret), the advantage to this South American sauce is that it adds a wallop of flavour to cheaper cuts of beef. I only buy expensive cuts if I'm cooking for a hot date. I strongly recommend learning to make your own chimichurri to everyone, your grilled beef will thank you.

 

[Capital Amatuer]

Is it legal or even socially acceptable to grill on your apartment balcony?

You cannot have a propane tank on your balcony, according to Ontario Fire Marshall regulations. However, you can use a charcoal grill or natural gas with a gas line piped to your BBQ.

As for socially acceptable, same difference I suppose as bar-b-quing on the ground. Smoke is going to rise and with it the aroma.

 

[MissCroft]

Mmmmm.....you guys are making me hungry! Can't wait to get BBQ'ing this year. I like my pork chops and burgers but love grilling veggies too. Eggplant, zucchini, peppers, corn on the cob....

I like to pull down the husk, lightly butter and season the corn, pull the husk back on and grill it.

 

[Purlieu]

Do ribs in a slow cooker and finish it off on the grill gives you fall off the bone meat with a crispy outside.

For burgers don't flip too often.

For steaks high heat to char the outside. Depending on how fast you drink beer about one bottle per side.

Flank steak is nice if you take the time to marinate it overnight.

This is great advice! The slow cooker I do myself and it is amazing. And for ribs, a pinch of paprika goes a long way! It gives you a little bit of oomph! For burgers, make two patties half the size of what you want them to be and stick some good quality mozzarella cubes in the middle. Ooey and gooey...mmmm (Not sliced cheese)

 

[MissCroft]

For burgers, make two patties half the size of what you want them to be and stick some good quality mozzarella cubes in the middle. Ooey and gooey...mmmm (Not sliced cheese)

Yes! I do this though I just use cheddar.