I am in a BBQ grill quandary !!!

Egon · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

BBQ is strictly a wood burning project. These new fangled propane jobs just don't cut it. Can't sit and watch the wood burn down to coals. No expertise required to tell when it's ready to start burning meat. No chance for a few cold ones while making coals.

Picture of my grill out at the farm. Support rocks for the metal rack come and go as required.

Egon

Boondox · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

I'm a propane sort of fellow. Started way back when Tamara and I first married. The first ten times we planned on grilling it either rained or snowed. We finally gave up waiting for sunny days and began grilling regardless of the weather. Now, if it's raining or snowing we INSIST on grilling outside.

Since the grill is out in the open, exposed to all sorts of weather, we had to use propane. And because of our snowload, we opted for one of those round little Charbroil things that look like R2D2. The domed lid sheds snow pretty well! /forums/images/graemlins/grin.gif

Pete

Bird · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

( BBQ is strictly a wood burning project. )

I've used wood, charcoal, natural gas, propane, and electric. /forums/images/graemlins/laugh.gif I think they've all got their place.

( These new fangled propane jobs just don't cut it. )

I wouldn't go so far as to say that. Everyone seemed to think those two chickens I did on propane yesterday were pretty good. /forums/images/graemlins/laugh.gif

( No chance for a few cold ones while making coals. )

Not while making coals, but plenty of time for a few while those two chickens were cooking for 2.5 hours. /forums/images/graemlins/laugh.gif

Egon · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

Bird: re. BBQ

/forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif

Egon /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif

Egon · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

Pete:

If time permits a dedicated stone constructed BBQ/smokehouse under a roof may appear about 30 feet from the present fire spot. Just need time and energy.

Egon

Golfgar4 · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

( BBQ is strictly a wood burning project. These new fangled propane jobs just don't cut it. )

I think if you ask any Southerner, you're going to find out that what we do in our backyards, whether it's over coals, wood, or propane, is NOT BBQ. It's GRILLIN !

Barbeque is a L O N G process, over a number of hours that smokes flavor into the meats.

I learned that on FoodNetwork!! /forums/images/graemlins/ooo.gif /forums/images/graemlins/ooo.gif /forums/images/graemlins/smirk.gif /forums/images/graemlins/grin.gif

OkeeDon · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

I've mentioned before the slow-roasting grills like the Holland, Phoenix and copies. They use a convection process to actually cook the food, real slow and real tasty. The heat comes from propane, but the flavor comes from the drippings, and anything you might add, like wood ships. There is a solid steel plate between the heat and the food.

One of the things I may not have mentioned is that when the lid is open, they do not cook. The lid has to be closed to properly circulate the air and smoke. They have a common phrase, "If you're lookin', you ain't cookin'". What this means is that you open the lid, insert food, and do not open the lid again until the food is done. No need to flip anything, because the convection process moves the heat around the food.

Now, this is the best thing in the world for those who have educated their wives that barbecuing requires constant attention, exposure to smoke and heat, the resultant sweating, etc. You load your food, sit back away from the grill with a few cold ones and a couple of buddies, and wait. Just before the food is done. You hold your breath for a while to make your face red, rub some of the grease across your forehead, wring out a wet towel over your face to make it look like you've been sweating, then bring in the food. Not only do you get the compliments for how good the food is, you also get all the sympathy for how hard you worked, and guarantee that your significant other will never venture close to the grill to see what the actual process is.

gsganzer · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

 I think if you ask any Southerner, you're going to find out that what we do in our backyards, whether it's over coals, wood, or propane, is NOT BBQ. It's GRILLIN !


I'll second that!!! All good things take time.

Bird · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

( what we do in our backyards, whether it's over coals, wood, or propane, is NOT BBQ. It's GRILLIN ! )

Generally true. I do a little of both (even if it is just on the patio). A good barbecued brisket is going to take at least 12 hours and usually a bit more.

Years ago, when we had a natural gas grill, we also had a rotisserie with it and I liked chickens cooked on that. I did not get the rotisserie with the current grill, so I bought a couple of those little racks at Wal-Mart that you set half a can of beer or soda or just plain water in, then set the chicken down over that, and that's what I was experimenting with yesterday, using just water in clean Coke cans (didn't have any beer cans; all my beer is - or was - in bottles /forums/images/graemlins/laugh.gif), and I seasoned one chicken a bit with red pepper and the other with lemon pepper, cooking them over a pan of water on the right side of the grill with just the left burner lit. Don't know whether any of the rest of you have used those little racks, but I believe that worked just about as well as a rotisserie.

Egon · Apr 2, 2004

Re: I am in a BBQ grill quandary !!!

Golfgar:

If I'm not mistaken the term BBQ originated in the Caribbean in reference to a practice of smoke drying wild cattle meat over wood fires.

Egon