Grilling

Discussion in 'Texan Tailgate' started by Yankee_In_TX, Jul 8, 2007.

  1. Yankee_In_TX

    Yankee_In_TX Dance Lindsay!

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    YellerLotYeller likes this.
  2. Wolf

    Wolf 100% Texan

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  3. Beer and Metal

    Beer and Metal Buzzed Cacophony

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    I'm a charcoal purist, so I can't help on gas grills. Personally, I use vertical grill/smokers due to space limitations.

    I've owned several Brinkmann Gourmet charcoal smokers and a Weber Smokey Mountain cooker.
    The Brinkmann is more versatile, but the Weber is the superior smoker.

    The first link is to a good site for info. It's directed to mods to consider for the Brinkmann, but the whole site is great.

    http://www.thesmokering.com/forum/viewtopic.php?t=9287

    The below link is peculiar to the Smokey Mountain, with discussion forums.

    http://www.virtualweberbullet.com/
     
  4. rickyb

    rickyb Scarlet is hot.

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    What about clean burnin' propane? Taste the meat, not the heat.

    Signed,
    Hank Hill
     
  5. YellerLotYeller

    YellerLotYeller nice marmot

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    What does "Grilling" mean? I only know how to barbaque. I know its spelled wrong, but thats the way I say it.
     
  6. aj.

    aj. Hall of Fame

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    Grilling is what you do to hamburgers, hot dogs, brats, chicken breasts, shishkabob, etc.

    BBQ (i.e., brisket, chicken, links, ribs) is a noun not a verb. I eat it, I don't do it. And I eat it after it's been cooked low and slow in a pit.
     
  7. Yankee_In_TX

    Yankee_In_TX Dance Lindsay!

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    Cool, I'll check out the recipes. I guess I am moreso wondering what wood chips for flavoring, what kind of charcoal, ways to smoke, etc, etc. :) Pretty much the tailgater's version of BBQ'ing (as we only have a few hours to cook!).
     
  8. Hardcore Texan

    Hardcore Texan Magnet Man

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    I agree with ONLY using charcoal. It is so worth it to me.

    I love to use pecan wood. My dad always brings me some when he comes to visit and I keep a limb of it in the garage and cut "pancake" size slices off of it. When the charcoal is about 5-10 minutes from being ready I throw the wood on the fire. It gives the meat a great flavor.

    For chicken I put Tony Cactchetories (sp) Creole seasoning and garlic powder on both sides and rub it in real good like then submerge the meat in Jack Daniels grilling sauce or any bbq sauce and add a half of beer or little more to it plus a few tablespoons of Liquid Smoke. Stir it up and refrigerate for at least 45 minutes but up to a few hours. Throw the chicken on the hottest part of the fire, each side for about a minute and a half. This seers (sp) the flavor in the meat. Then back it off and slow cook on the cooler side (I only build the fire under half of the grill space, creating a "hot" and a "cool" side if you will) like at medium-low heat. Depending on how hot the fire is and how thick the meat is but usually is about another 6-8 minutes on each side at the lower temp. This gives the chicken time to soak up the smokey flavor. You have to keep your vents adjusted just right through trial and error on your pit to create a ton of smoke while keeping the fire hot.

    This recipe has knocked the socks off of everyone I know.

    I will share my recipes for steaks, burgers, and pork loin when I have more time.

    The best grill in the world to me is a Weber, they kettle is made of porcelain and will last forever. I have had family members that had Webers for over a decade, the legs have rusted off and the handle on the lid is about gone but the pit keeps cooking.


    Here's the one I have right now, it's a little small when I am cooking for a lot of people, they have one just like a little bigger though. I know, it's nothing big and fancy, but it is effective and it is all I need to make some kick arse food.

    http://www.homedepot.com/webapp/wcs...=10000003+90401&marketID=401&locStoreNum=8125
     
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  9. Specnatz

    Specnatz Site Contributor

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    Grillin = Steaks, Dogs, Brats and Burgers

    Smoken = slow cooking of any meat.

    BBQ = with BBQ sauce.
     
  10. Speedy

    Speedy Yeller Dweller

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    Typically, grilling is fast cooking, things like burgers, dogs, etc. even steaks. BBQ is considered low and slow cooking, brisket, pork butts/shoulders, bigger pieces of meat.

    To me it really doesn't matter much with all the technicalities. Whatever it is tastes better if it's done on the grill, smoker, etc.

    For tailgates, you really don't have time to low and slow it or smoke anything. I typically fire up my grill about 8:45 and we're walking to the stadium around 11:20. 20 minutes or so for the charcoal to ash over, and that leaves you about 2 hours to cook, eat, and clean up before you go to the game. Actual cooking time is no longer than about an hour and a half or so at the max. That really doesn't give you enough time to "BBQ" or smoke.

    My Grill

    That's the best picture I could find of the grill I use. And I've cooked or "grilled" everything from burgers to pizza to meatloaf at tailgates on it.

    BTW, I think that's Philly cheesesteak on the grill in that picture.
     
  11. dskillz

    dskillz Veteran

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    One thing you can do is BBQ or slow cook on Saturday, and bring your propane grill to the tailgate to heat it up on Sunday before the game. You have the smoky taste and do all the real work Saturday. Leaves more time to enjoy yourself before the game.
     
  12. eriadoc

    eriadoc Texan-American

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    That Oklahoma Joe's charcoal pit in the attached pic is the one I have, with the cast iron grates. I highly recommend it, if you aren't up for a custom-created one.

    What I prefer to do, if I am grilling, is to lay a nice bed of charcoal, let it ash over well, then put in whatever wood I am using - dry. I sear the meat over high heat, then set it aside off the fire to cook at about 300-325. Steaks and chops are great this way. BBQing is a completely different story, as is smoking. For the wood, I prefer pecan for links, mesquite for most beef, and apple or cherry for pork.

    I have several different rubs and marinades that I use. I'll try to find time to post a few, but most of the time, I don't have exact measurements. There are a few that my sister has badgered me into measuring out, so I have those, but many are just approximations, based on feel, as well as my personal taste.

    I do 90% of the cooking for my family, indoors and outdoors. It's something I am very passionate about and I am halfway decent at it as well :)
     
  13. Yankee_In_TX

    Yankee_In_TX Dance Lindsay!

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    Thanks guys. Good info. Where can I buy wood? (shut up, you know what I mean!)
     
  14. Texan_Bill

    Texan_Bill Subscribed Contributor

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    I don't know if they still do, but next to Goode Company BBQ on Kirby, they owned a little store where you could buy wood and ash....
     
  15. Texan_Bill

    Texan_Bill Subscribed Contributor

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    I have used this guy in the past too..... Bob's Cooking Wood

    But be prepared to buy 50lb. sacks.
     
  16. BullPenPhotos

    BullPenPhotos Moderator

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    I will forward you an email that I got...It lets you buy all those kinds of pills...

    :fib
     
  17. eriadoc

    eriadoc Texan-American

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    There are a couple places over on Pinemont between Bingle and Ella.
     
  18. Texan_Lee

    Texan_Lee Lost for now...

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    Hey Yank!

    As for the charcoal, we use a chimney to light up just plain ol' Kingsford charcoal. We do not use any of that "Pre-light" crap... that stuff just adds bad flavor to the food.

    Just a thought for you...
     
  19. Specnatz

    Specnatz Site Contributor

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    Not sure where an HEB plus is in Houston but I know they sell small sacks of wood .. Mesquite and Hickory.
     
  20. Heath Shuler

    Heath Shuler worst 2 1st

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    Academy
     

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