Outdoor Grilling

Discussion in 'Bad Dog Cafe' started by chet again, May 14, 2019.

  1. Anita Bonghit

    Anita Bonghit Tele-Meister

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    Try this for a good side dish. Peel 1 pineapple, slice it into 1 1/2" rounds, leave the core in. BBQ just like a steak, slather with BBQ sauce. OMG
    I like mine a little charred with lots of sauce.
     
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  2. Toto'sDad

    Toto'sDad Telefied Ad Free Member

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    No!
    upload_2019-5-15_8-52-20.jpeg
     
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  3. dunehunter

    dunehunter Tele-Holic Double Platinum Supporter

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    Along these lines, here's my tip: keep your grill clean. Summertime, all the juices end up getting pretty well vaporized but if you use it in winter (I cook all year 'round), the juices congeal pretty quickly on the sides and bottom and can ignite and cause all manner of problems.
     
  4. studio1087

    studio1087 Telefied Silver Supporter

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    Get a water mist sprayer to keep flames down (like on the right here, not good). My grill was getting away from me. Don’t overlook. Check the steaks. You can put them back on if they are undercooked but you cannot “uncook” them if you overdo it.

    [​IMG]
     
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  5. 24 track

    24 track Doctor of Teleocity Silver Supporter

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    try putting tin foil under your meat when the flare ups start, I coat the upper grill with tin foil and when my steaks or chicken start to flare up I place them on the upper grill and use a spray bottle to put out the flare up then close the lid and moitor closely .
    I also use a smoker box with apple chips sand my Gawd does that come out beautiful
     
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  6. jkingma

    jkingma Super Moderator Staff Member

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    My kids got me one of these for Christmas. Been waiting to try it. Maybe this weekend.
     
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  7. jkingma

    jkingma Super Moderator Staff Member

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    I have a gas grill and also a Pit Barrel. Salmon and Ribs in the Pit Barrel are just incredible.

    IMG_20190203_190615_144.jpg
     
  8. 24 track

    24 track Doctor of Teleocity Silver Supporter

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    they work great make sure you rotate the pizza about 5 min in so it cooks evenly, and flour the stone so the pizza wont stick!

    P1012046.JPG
     
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  9. BigDaddyLH

    BigDaddyLH Telefied Ad Free Member

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    For thicker steaks, I go the chef route: just sear them on the grill, then into the oven to get the insides to the correct doneness.
     
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  10. Piggy Stu

    Piggy Stu Friend of Leo's

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    I wanna pit barrel!

    PS: what is a pit barrel?
     
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  11. don71

    don71 Tele-Afflicted

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    Yea those pit barrels are looking pretty interesting. Alot of them are simply barrels or drums with a rack in the bottom and some venting.

    https://www.pitbarrelcooker.com/

    I did a beer can chicken yesterday on the gas grill. I hadn't used it in two years as I've been completely content with my weber kettle. Dry rub and some chopped onion and celery in the carcass for flavoring. Wonderful!
     
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  12. AJBaker

    AJBaker Friend of Leo's

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    Tell me more, how does it work?
     
  13. BigDaddyLH

    BigDaddyLH Telefied Ad Free Member

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    I can only imagine this footage was taken at a TDPRI get-together.

     
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  14. Piggy Stu

    Piggy Stu Friend of Leo's

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    Yes it was: they first cook this for the elderly ladies recovering from illness, before moving onto the serious cuts
     
  15. dkmw

    dkmw Friend of Leo's Silver Supporter

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    My wife got us a ribeye like that a few months ago. I did it my normal way, extremely hot fire and done extremely rare. I think it did end up being almost five minutes per side, though- where the normal (1/2 that thick) is done in ~six minutes total.
     
  16. DrPepper

    DrPepper Tele-Afflicted

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    Partially cook chicken in microwave before grilling...
     
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  17. optofonik

    optofonik Tele-Meister

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    Once you go charcoal you never go back.
     
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  18. DekeDog

    DekeDog TDPRI Member

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    I've never bought an expensive steak at a restaurant (e.g. Ruth's Chris) that tastes better to me than the ones I cook on my Weber charcoal grill. I know that purists don't marinade their steaks, but I usually use some combination of soy, Worcestershire, and dark cherry balsamic sauces as marinade.

    Recently, I've discovered hot, dried, sausages cooked along with steaks are probably the best pork sausages ever. On the grill, you have to be extra careful, because they are so loaded with grease, they easily catch fire. They must be moved off of the direct heat and covered. They will muck up a grill in a hurry, but they're worth it.

    Needless to say, fish and lamb are best on a charcoal grill, also.
     
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  19. optofonik

    optofonik Tele-Meister

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    Along those same lines...

    A couple of weeks ago a friend of mine made the best prime rib I've ever had and, without going into detail, I've had some of the best. Proper home cooking is better than any other.
     
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  20. chet again

    chet again Tele-Meister

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    With charcoal grills you say it doesn't take long to grill burgers or sausages etc. Can you use the charcoal more than once? Can you douse them with water to use them again?

    TIA
     
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