Who else is grilling? What grill do you have?

[johnnyvol]

I bought a Primo Oval Jr. a few years back and it has completely changed how we eat. My wife has eaten more steak in the last two years than probably the previous ten. I still have a Webber Genesis Silver but haven't fired it up in at least two years.

Here's my first chicken on it.

 

[MoPops]

We just got a Kabota Joe. I haven't even fired it up yet. Last night was supposed to be the break in (bratwursts) dinner, but tornadoes kept us in doors.
Maybe tonight. My son in-law won a green egg in a raffle, I have watched him use it many times. I started looking, but the eggs are too much $$$. I found this one close out, last years model etc..
I'll, hopefully check it out tonight and post my impressions.

 

[2LaneCruzer]

I have a Big Green Egg (which I use strictly for smoking...especially ribs), a Weber Kettle and a Weber 18" Smoky Mountain Smoker. My first Weber Kettle, I purchased in 1968. The legs collapsed last Summer, and I have been using my new Weber with the top from the old one. The old one was made of much thicker material than the new ones, and I hated to see it go.

I love the BGE; and use it a lot. We have a cook out for our car club every year, and I cook up about 7 or 8 slabs of ribs, a couple of chickens, brats, sausage, and a mess of Atomic Buffalo Turds. Since the BGE only has one small grate, I use the Weber also, which has 2 grates. It is a good smoker, and cooks as well as the BGE, but it does use a water pan which tends to mitigate the heat well. The BGE is a bit more convenient and much easier to clean up. The Weber is about $300 for the middle sized one like I have; have been eying the new, larger 22" Weber that sells for about $400. Well made.

 

[Daver1963]

Okay, it has to be asked - what are Atomic Buffalo Turds?

 

[johnnyvol]

Okay, it has to be asked - what are Atomic Buffalo Turds?

Something like this:



Those are sweet peppers filled with cream cheese and wrapped in bacon. You can use other things though. Usually ABT's are made with hot peppers, hence the Atomic.

Those holders are custom made BTW.

 

[QBH]

We have two Big Green Eggs. A large for home, and a medium to take camping. Love them!

 

[Larry Caldwell]

I am a Traeger guy. Traeger is a pellet feed smoker / grill. I can buy a dozen types of wood pellets to fit whatever I am cooking (but hickory is our favorite). It's pricey, the unit I have was close to $700.

No open flames reach the meat. It's more like a oven then grill. The lower the temp - more smoke, the higher the temp - less smoke.

The ONLY thing I don't care for as well on this unit is steaks. I miss the flame kissed flavor. But conversely, my burgers are amazing. Paired with grilled shrimp and squash / zucchini...yum!

Of course, it excels as a smoker. I just smoked a port butt, brisket and ribs last week. All would hold their own in any BBQ competition. And I don't say this lightly as I live in the KC area....we have BBQ here

Yeah, that's why we are talking about grilling and not BBQ. I agree about the Traeger and burgers. It makes the best burgers in the world. However, I have a favorite recipe for steak that you can't match with anything but charcoal. Build up a load of nova heat coals 2 layers thick in the bottom of a Weber Kettle. Open the drafts wide open on the kettle. Put a 1" thick prime steak on and cover, for 2 minutes and 30 seconds. Flip the steak over and grill for another 2 minutes and 30 seconds. This results in a medium (just pink in the middle) steak. Short it a few seconds for rare, lengthen a few seconds for well done. The result is the juiciest, flame kissed steak in the world. Nothing else gets hot enough to do justice to a good steak.

The oak pit is great for sirloin roasts, half a lamb, or any cut that takes 2 or 3 hours to roast. It's also a great way to do 20 lbs. of chicken for a party. If you load the chicken straight from the grill to a cooler lined with foil, it will stay hot for hours. You can show up with 20 lbs. of hot wings, or if you want to go cheaper and meatier, make thunder thighs instead.

BBQ is a whole different craft, requiring a lot of time and patience. From there you go to smoking, if you have a smoker or smoke house, and from there you go to cold smoking salmon, which is how you make lox. You have never lived until you have tasted home made Pacific salmon lox.

 

[2LaneCruzer]

Something like this:

View attachment 368949

Those are sweet peppers filled with cream cheese and wrapped in bacon. You can use other things though. Usually ABT's are made with hot peppers, hence the Atomic.

Those holders are custom made BTW.

I love them! Care to share your recipe? Here's a recipe close to what I use; I do add some of my dry rubb before putting them on the BGE:
Smoked Atomic Buffalo Turd Jalapeno Poppers (aka - A.B.T.)

They are delicious!

 

[LD1]

Something like this:

View attachment 368949

Those are sweet peppers filled with cream cheese and wrapped in bacon. You can use other things though. Usually ABT's are made with hot peppers, hence the Atomic.

Those holders are custom made BTW.

Thats how we do the stuffed jalapenos.

Take all the seeds out, we usually mix cream cheese with bacon bits, and stuff. They really arent hot, and taste like a green bell pepper. Unless you mix in some of the seeds with the cream cheese. We usually do that to taste. Just depends on how hot you want it.

Wrap the thing in bacon and grill in aluminum foil. Although I like your holders....:thumbsup:

 

[General Lee]

I have lots of grills LOL. My favorite is the good ol' weber kettle charcoal grill. My little weber Q 300 series is a nice little gas grill w/ cast iron grates that gets the job done for quick grilled meals. Its portable to. I use my weber smokey mountain smoker for well.....smoking and my charbroiler charcoal w/ side fire box for more smoking or when I need a larger cooking surface. My most recent is my Blackstone steel flat top gas grill. 3 foot long steel top for cooking whatever, and its fun to use. Keeps the mess outside and is great for Chinese or Japanese food. Fried rice, etc.