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Grilling

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/
 
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.
 
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!).
 
Yankee_In_TX said:
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!).
Click to expand...


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
 
Grillin = Steaks, Dogs, Brats and Burgers

Smoken = slow cooking of any meat.

BBQ = with BBQ sauce.
 
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.
 
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.
 
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 :)
 
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....
 
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...
 
Texan_Lee said:
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...
Click to expand...

Those work great!

But I buy a small bag of match-light to get the chimney started. 3 match-light chunks 120 degrees apart under the chimney starter works pretty well.
 
You got one of those Oklahoma Joes? Man thats kinda wrong isnt it?
Propane and Propane accessories, nuff said.
 
I broke in the grill last night by using some Mesquite wood w/ the
charcoal. It added tons of smoke. Mostly it made me smell like Mesquite
even after taking a shower and changing clothes. Seriously, I can't get
this smell off of me.
Click to expand...

LOL, Mike sent me an e-mail this morning.
 
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