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Food Do you grill, bbq, smoke?

Discussion in 'Tilted Food' started by Borla, Aug 3, 2011.

  1. EventHorizon

    EventHorizon assuredly the cause of the angry Economy..

    i smoke while grilling at a barbeque. does that count?
    • Like Like x 1
  2. ralphie250

    ralphie250 Fully Erect Donor

    At work..
    i find it easier to grill.
  3. EventHorizon

    EventHorizon assuredly the cause of the angry Economy..

    your dad is the man. also, a beer is nice whilst grilling (and maybe this is just the 20something year old in me talking) but i've found that the best marinades and grill recipes use beer as an ingredient. the food just tastes better, not necessarily like beer, but just better. i absolutely agree with you though: you can't beat a fist full of cold and frosty fermentables and the zen feeling is second to none
  4. Shagg

    Shagg Vertical

    Los Angeles
    Currently have 1 large brinkman smoker, large gas grill, large weber kettle, medium gas smoker/grill combo, medium collapsible gas grill, and a small carbon steel hibachi. They all have their uses, but I probably use the large gas grill the most with the weber a very close second. At some point I would love to get a green egg.
  5. Bear Cub

    Bear Cub Goes down smooth.

    I grill everything I can. Current setup is a cheapie propane grill that has followed me around, but when it lays a turd, I'll be going with a charcoal over propane Weber setup like I used to have years ago. Prefer the taste of charcoal, but NEVER have enough time to mess with it. With propane, I can't remember the last time it took me longer than 6 minutes to cook any steak, burger, dog, or brat on the grill. If I had to go to charcoal or a smoker, I'd never use the thing.

    I'm also a BIG proponent of making corn on the grill whenever possible. A little salt, pepper, garlic, olive oil, and butter on there after it's been soaking with the husks on just can't be matched.
  6. Daval

    Daval Getting Tilted

    For a smoker I bought a Bradley digistal smoker. I absolutely love it. Have made amazing brisket, pulled pork, chicken, thanksgiving turkey, fish etc.

  7. Daval

    Daval Getting Tilted

    How about we talk about favourite rubs? The best rub I have found is one on the net I discovered called 'Jans Rub' it is good on just about everything. I add a little more cayenne and pepper to it and have added chipotle powder on the odd occasion. I usually make about 5x the quantity listed here and just keep it in ziplock bags for use throughout the year.


    1 cup + 4 tbsp sugar
    1/4 cup Lawry’s seasoned salt
    1/4 cup garlic powder
    1/4 cup + 1 1/2 tsp celery salt
    1/4 cup onion salt
    1/2 cup paprika
    3 Tbsp chili powder
    2 Tbsp black pepper
    1 Tbsp lemon pepper
    2 tsp cayenne
    2 tsp celery seed
    2 tsp dry ground sage
    1 tsp dry mustard
    1/2 tsp dry ground thyme
  8. Borla

    Borla Moderator Staff Member

    Sounds good. For pork I usually go with less salt than that, but I tend to like stuff tasting less salty than most (barely salt my fries, if at all, for instance).

    Here are a couple I've found and tweaked to make my own:

    Spicy Memphis style rub (good for almost anything, especially pork shoulder or ribs):
    1/4 cup brown sugar
    3 tbl paprika
    2 tbl black pepper
    1 tbl celery salt
    1 tbl onion powder
    2 tsp garlic powder
    2 tsp mustard powder
    1 tsp ground cumin
    1 tsp chipolte pepper powder

    Brisket rub:
    2 tablespoons chipolte pepper powder
    1.5 teaspoon cayenne
    1 teaspoon fresh ground pepper
    2 teaspoons garlic powder
    2 teaspoons lime juice
    • Like Like x 1
  9. snowy

    snowy so kawaii Staff Member

    I've only fired up the grill once this year for some pizza. I bought some veg a few weeks ago intending to do up some up on the grill, but the weather changed and that didn't happen.

    My favorite marinade for Portobello mushrooms is pretty simple: lemon juice, extra virgin olive oil, fresh herbs of choice, garlic, s&p. I like to use thyme a lot with this; thyme has a nice woodsy flavor that goes well with the mushrooms. Rosemary is a good choice too. Whizz it up in the food processor, spread it over the mushrooms, and let them sit for about half an hour. Oftentimes I will stuff the degilled side with goat cheese. Yummy.
  10. My young employee has been bragging since day one about what a great pit master his dad was back in Texas. Today he proved the truth of his tales. Dad brought in 2 slabs of ribs, a brisket and to of the hugest chickens I have ever laid eyes on. Hot water cornbread, some quite unique baked beans and "grandma's recipe" pound cake rounded out the feast.

    Sincerely, the man is not a pit master. He is a pit GOD!
    • Like Like x 5
  11. Daval

    Daval Getting Tilted

    My Broil King Imperial 90 that I paid a ton for back in like 2002 before the barbecue prices dropped due to the huge influx of chinese competition is starting to finally show its age badly. I've love this BBQ since the day I bought it and she and I have been through a lot together.

    Whats the latest and greatest in regards to Propane grills today? Budget up to $800 - 1000 CDN.
  12. Borla

    Borla Moderator Staff Member

    I have ribs going right now. Will get them 2/3 of the way there tonight, then finish tomorrow before dinner. Trying to talk my buddy who is coming over tomorrow into getting a BGE too. He started telling me all about them and how great they were a couple months ago. I just nodded my head, pulled out my phone, and showed him the pic of my set-up. Now he's even more motivated. :p
  13. Aldis New Member

    APPLES: Along with strawberries, oranges, peaches and grapefruit, apples contain pectin a form of fibre that can make you feel fuller for hours,
    DATES OR DRIED MANGO: These little gems have all the sweetness of lollies, with the added bonus of vitamin C and iron....
  14. Borla

    Borla Moderator Staff Member

    And you grill them? Maybe with spam?
  15. the_jazz

    the_jazz Accused old lady puncher

    Good guess, but I'm not sure that it's right. I'm on it, though.
  16. Borla

    Borla Moderator Staff Member

    Tomorrow we are having some friends over, including the guy who did my patio as kind of a "thank you" to him.

    I am smoking a brisket, several racks of pork ribs, and doing some beef short ribs. The short ribs are a brand new recipe for me, so I hope they turn out.

    Smoked Beef Short Ribs | Big Green Egg - The Ultimate Cooking Experience

    It's going to be a lot of fun coordinating all of those separate dishes on one smoker.
    • Like Like x 2
  17. Borla

    Borla Moderator Staff Member

    Brisket is on.


    • Like Like x 1
  18. Borla

    Borla Moderator Staff Member

    Stage two:

    Baby backs added. They'll have to go on the vertical racks once I add the short ribs in a bit.

    • Like Like x 1
  19. Borla

    Borla Moderator Staff Member

    Phase three:

    Added the beef short ribs. Moved the baby backs to a rack. Due to the need for different temps at the finish, the short ribs will eventually get finished in the oven. Which should make room for the bacon. :cool:


    • Like Like x 1
  20. Borla

    Borla Moderator Staff Member

    Brisket is in the cooler, short ribs in the oven, ribs are almost done, bacon just went on. People are starting to show up.

    This is my wife's contribution.

    • Like Like x 1