Who else is grilling? What grill do you have?

[Dutch445]

thought i'd share some food ****. here's last nite's dinner, very simple.
ribeye steak, sauteed mushrooms, fresh baked bread (with roasted garlic
baked into it) and a local specialty we make called "utica greens".
the greens started with prosciutto fried with a little garlic, then add some
hot cherry peppers. once they are cooked up we cook down 2 heads of
escarole, adding a little chicken broth to keep things from drying out, then combine,
add bread crumbs, top with shredded parm cheese and bake for a few minutes
until the cheese is melted thru. it has amazing flavor and goes so good with the
steak!
oh, and a couple bottles of champagne to go with 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.

Well, I've used the Kabota Joe four times now. I really like it. Very easy to cook on, gets going very fast. One load of lump charcoal and I smoked a couple of big whole chickens for 2+ hours, and still had enough charcoal left to grill steaks on it the next time.
I like the charcoal flavor vs the old gas grill I'd been using, and you can control the air so well, there's no flare ups. I'm impressed.

 

[JDgreen227]

So many of the guys here swear by charcoal grills, I really wish there was one that could light fast and heat up as quickly as a gas grill does...I still have a 24" square charcoal grill that I purchased back in about 1986...one of those with a hood that flips up...hmmm....going to get it out and see if my fire making skills are still good. Been a LONG time since I have priced charcoal, though...probably costs a couple bucks a pound now, I recall buying a 20 pound bag of Kingsford for about $2.99....:laughing:

 

[2LaneCruzer]

So many of the guys here swear by charcoal grills, I really wish there was one that could light fast and heat up as quickly as a gas grill does...I still have a 24" square charcoal grill that I purchased back in about 1986...one of those with a hood that flips up...hmmm....going to get it out and see if my fire making skills are still good. Been a LONG time since I have priced charcoal, though...probably costs a couple bucks a pound now, I recall buying a 20 pound bag of Kingsford for about $2.99....:laughing:

Wow! That was a long time ago. Now, you don't have to rub sticks together to light it! :laughing:

 

[QBH]

My egg takes about 1 beer's worth of time to come up to temp. I simply put a starter cube in, open the vents, light the cube, open a beer, drink the beer, open a second beer, and I am ready to cook. Usually about that time, my wife comes out, tells me I am doing everything wrong, pushes me out of the way, and takes over.

Here is a link to some of her food pics: QBabe's BBQ Adventures
With lump charcoal, you can close the grill down after you are done, and reuse the charcoal next time.

 

[MoPops]

I am using lump charcoal in the Kamodo Joe, but I think you could use it in any charcoal grill.
It's extremely fast, because you don't have to wait until it's all white or light grey like you have to wait for charcoal briquettes. There isn't any additive in lump charcoal, it just charred wood. It literally just takes a few minutes with a starter cube in it to start putting out enough heat to grill. Not much longer than warming up the gas grill. The taste is about 1000% better. Get a bag, give it a try. I have no interest in the lump charcoal industry by the way.. Ha

 

[2LaneCruzer]

My egg takes about 1 beer's worth of time to come up to temp. I simply put a starter cube in, open the vents, light the cube, open a beer, drink the beer, open a second beer, and I am ready to cook. Usually about that time, my wife comes out, tells me I am doing everything wrong, pushes me out of the way, and takes over.

Here is a link to some of her food pics: QBabe's BBQ Adventures
With lump charcoal, you can close the grill down after you are done, and reuse the charcoal next time.

Very impressive...and I thought I was obsessed. I have never envisioned my Egg as being that versatile. Give my compliments to Babe...she is a culinary genius...and ask her if she has a secret to coming up with a great smoked brisket every time...I get about 2 out of 3, but getting better every time.

 

[Yellowhair42]

For all your grilling and smoking needs and questions check out Q-talk - The BBQ BRETHREN FORUMS.

 

[QBH]

Very impressive...and I thought I was obsessed. I have never envisioned my Egg as being that versatile. Give my compliments to Babe...she is a culinary genius...and ask her if she has a secret to coming up with a great smoked brisket every time...I get about 2 out of 3, but getting better every time.

We learned mostly by going to the BGE and other barbecue forums. Another great resource, is to go to an\y of the local "Egg Fests". Information for them call also be found on the BGE site.

Never underestimate the versatility of your egg. It can do anything. There are several teams that cook exclusively on Eggs, and are winning state and even nation championships. We had the honor of helping the Bonesmokers team at a couple of contests. Lots of fun!

The best brisket that we have ever had, was cooked by Ray Lampe, AKA "Dr. Barbecue", that took the Florida State Grand Master title a few years ago. While nobody shares their winning recipes, He has a very nice variation in one of his books "Dr. BBQ’s Big-Time Barbecue Cookbook". See linky Dr BBQ - Big Time BBQ Cookbooks, BBQ Cookbooks, BBQ Recipes, Where to find BBQ, BBQ Restaurant Recipes.

Briskets are the hardest of the four divisions (Pork, chicken beef, ribs) for us. Keep trying, and take notes so that you can repeat the successes. There is nothing better than a good one, but I admit we have made some shoe leather ones too!

 

[2LaneCruzer]

We learned mostly by going to the BGE and other barbecue forums. Another great resource, is to go to an\y of the local "Egg Fests". Information for them call also be found on the BGE site.

Never underestimate the versatility of your egg. It can do anything. There are several teams that cook exclusively on Eggs, and are winning state and even nation championships. We had the honor of helping the Bonesmokers team at a couple of contests. Lots of fun!

The best brisket that we have ever had, was cooked by Ray Lampe, AKA "Dr. Barbecue", that took the Florida State Grand Master title a few years ago. While nobody shares their winning recipes, He has a very nice variation in one of his books "Dr. BBQ’s Big-Time Barbecue Cookbook". See linky Dr BBQ - Big Time BBQ Cookbooks, BBQ Cookbooks, BBQ Recipes, Where to find BBQ, BBQ Restaurant Recipes.

Briskets are the hardest of the four divisions (Pork, chicken beef, ribs) for us. Keep trying, and take notes so that you can repeat the successes. There is nothing better than a good one, but I admit we have made some shoe leather ones too!

I attended an Eggfest here a few years back, and Molly Shark, (from Pennsylvania I think) cooked a great brisket. I use her recipe pretty much every time. I think there are several elements that are very important, the first being the grade of the meat, and the size to some extent. I think time and temperature are also very important, and lastly, but not least, is your recipe. The worst brisket I ever cooked was a "select" grade, and it was still tough after all of the time on Egg.

 

[QBH]

I attended an Eggfest here a few years back, and Molly Shark, (from Pennsylvania I think) cooked a great brisket. I use her recipe pretty much every time. I think there are several elements that are very important, the first being the grade of the meat, and the size to some extent. I think time and temperature are also very important, and lastly, but not least, is your recipe. The worst brisket I ever cooked was a "select" grade, and it was still tough after all of the time on Egg.

I love her! She is my bud.

We used to host the Florida Egg fest, and she was a regular. If you ever meet her again, ask her to tell you about her disappearing beer-butt chickens.

I tasted a Prime-grade brisket, cooked by the Dizzy Pig team, at the Jack Daniels Invitational, and it was **** good. Not as good as the choice grade that Dr BBQ won the Florida competition with though.

 

[2LaneCruzer]

I love her! She is my bud.

We used to host the Florida Egg fest, and she was a regular. If you ever meet her again, ask her to tell you about her disappearing beer-butt chickens.

I tasted a Prime-grade brisket, cooked by the Dizzy Pig team, at the Jack Daniels Invitational, and it was **** good. Not as good as the choice grade that Dr BBQ won the Florida competition with though.

She is a sweetheart. The brisket she cooked that day was covered in sugar and left overnight. I thought it would be horrible, but much to the contrary, it wasn't and it didn't have a sweet taste. The sugar formed a crust that kept the meat moist. I have since added a bit of meat tenderizer to my brisket which seems to help...at least I received the compliment "Best Brisket I ever ate".

 

[QBH]

She is a sweetheart. The brisket she cooked that day was covered in sugar and left overnight. I thought it would be horrible, but much to the contrary, it wasn't and it didn't have a sweet taste. The sugar formed a crust that kept the meat moist. I have since added a bit of meat tenderizer to my brisket which seems to help...at least I received the compliment "Best Brisket I ever ate".

Interesting. We always use a lot of sugar in the brisket rub, but I never did the overnight thing. I might give that a try.

 

[Scooby074]

We use a Crown Verity MCB36 36" Grill (MCB-36) - Barbecue Grills & Griddles | Crown Verity . Its a very good grill. Very hot, very quick. Its a true commercial grade BBQ. One thing to know is not all Stainless is stainless. Over the last 15 years weve gone though 3 supposed high grade "stainless" BBQs (Napoleon, Ducane, Thermos) , each cost close to or over $1000. All rusted out, either the "stainless" itself or the plain steel frame behind that stainless. We live very close to the ocean and BBQ all year round. Extreme conditions. The CV is still in MINT condition. The total cost for all those BBQs is more than the CV cost, let alone all the time and money spent in ongoing maintenance. I cant say enough good about it.

 

[2LaneCruzer]

Interesting. We always use a lot of sugar in the brisket rub, but I never did the overnight thing. I might give that a try.

I always remove the excess sugar before putting on the rub. My rubb has some sugar in it, but not enough to add much of a sweet taste to the meat, and apparently not enough to form the necessary crust needed for a 12 to 18 hour cook time. Another lesson learned: I smoked a small brisket at one time, and it turned out too dry and a bit too much hard "crust" in relation to the amount of juicy, sliceable brisket.

 

[QBH]

Another lesson learned: I smoked a small brisket at one time, and it turned out too dry and a bit too much hard "crust" in relation to the amount of juicy, sliceable brisket.

Yeah, we try to do a full packer when we do them, or at least a good sized hunk of meat. The same holds true for pork butt. We did a four pounder one time, and it was not nearly as good as the 6-8 lb one that we normally do.

 

[Larro Darro]

Here is supper from a couple of nights ago. Grilled Swai fillet {with mango pineapple salsa}, carrots and sweet potato slices.

Larro

 

[RobertBrown]

It might be because I'm hungry....but that looks really good.

Tell the wife, I like her dinnerware.

 

[JDgreen227]

It might be because I'm hungry....but that looks really good.

Tell the wife, I like her dinnerware.

I have told Larro that he would be great in the advertising field as his pics make great food ****....:laughing:

 

[Pieter78]

We grilled steak last night on a Weber charcoal grill. Hmmmm it was good.