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.