Author Topic: Grilling (Read 26621 times)

roadking77 · « **on:** May 19, 2021, 05:07:20 PM »

I figured a separate thread from the generic 'food' is in order here. I think there was a grilling thread before. Anyway, lets see your grilles. Being that the 'season' is upon us. Actually I grill all year round, rain, sun, snow, cold, hot, doesnt matter.

I have what I call a cheapy home center gas grill that I hardly use anymore and a weber charcoal that I use all of the time. The Weber, which I got for fathers day at least 10years ago, is starting to come apart, I have replaced the grills a couple of times and now the dampers are gone. I would like to get a green egg, just cant justify the expense. I have eyed up the egg knock offs at tractor supply and they look pretty nice just not ceramic lined. Anyone have experience with these type of things?

roadking77 · « **Reply #1 on:** May 20, 2021, 05:57:18 AM »

2017-08-09_09-03-18 by Kerry Grubb, on Flickr

Heres my 'grilling station' as of a couple of years ago. I have a reno planned as soon as I get a couple of hours of nothing better to do.

FormTA · « **Reply #2 on:** May 20, 2021, 07:49:44 AM »

I can smell he ribs from here! I am planning on grilling some ribs this weekend.

Jack · « **Reply #3 on:** May 20, 2021, 11:17:24 AM »

Here is mine, I've already gone through two jars of propane... yes I'm lazy and use propane lol

Jack · « **Reply #4 on:** May 20, 2021, 11:20:20 AM »

Yesterday we grilled pizza... my daughter made the dough from scratch and helped with the grilling. sorry no pics but it was gooood.

« **Reply #4 on:** May 20, 2021, 11:20:20 AM »

roadking77 · « **Reply #5 on:** May 20, 2021, 12:00:02 PM »

Jack I love pizza and have tried homemade, have never grilled one, would like to try that one of these days. Your settup actually inspired my renovation. I am going to take the plastic table out and put in a real counter with a wall in front similar to what you have. I have a piece of stainless that is the perfect size for the top I am planning on using. Most of our 'yard' projects in the front of the house are caught up so I may be able to get to this pretty soon.

Jack · « **Reply #6 on:** May 20, 2021, 12:26:21 PM »

Last year I had a tarp over the grill station but it did not survive the winter, need to replace it with something nice (I had a $5 one from harbor fright).

As far as grilling pizza - we have been doing it for a while now and the trick is to supper heat the grill, place the dough without toppings on the grill for a minute or so flip and load up with toppings.

5th T/A · « **Reply #7 on:** May 20, 2021, 02:12:18 PM »

No Grille station for us, just a spot on the deck. We use propane because its fast and easy, my purest friends all say it should only be charcoal. Since we grille twelve months a year it would be nice to have a canopy of some kind. Honestly my wife does most of it since my culinary skills are not very good. I am a big fan of anything cooked on a grille or smoker.

IMG_8143 by Lawrence Alexander, on Flickr

One of my son-in-laws has made smoking a full time hobby and is very good at it.

IMG_5142 by Lawrence Alexander, on Flickr

IMG_8142 by Lawrence Alexander, on Flickr

roadking77 · « **Reply #8 on:** May 20, 2021, 05:37:18 PM »

Nice looking grill Larry, nice spread of food too!
Nothing wrong with propane (ask Hank Hill!), I like the quickness of it, fire up the grill, 5 minutes youre ready to cook. But I have found lately that I gravitate towards charcoal. I have a couple of different types depending on what Im cooking.

DD78TA · « **Reply #9 on:** May 21, 2021, 06:49:49 AM »

I have a weber spirit I think it's called that I think is 15 years old. One of their smallest propane units. I've replaced the guts at least twice (due to rust, and I like to keep it clean and working right). I grill year around too ( in Missouri). I have a good sized deck and about half of it is covered and screened in, I rarely bring it in the screened in part but I can if its pouring down rain.

FormTA · « **Reply #10 on:** May 23, 2021, 07:23:53 PM »

My grilling station is where my grill rolls when I open the garage door...

Ribs tonight (a Kerry recipe that I adapted and love).

Jack · « **Reply #11 on:** May 23, 2021, 07:28:20 PM »

That looks tasty unlike the stuff we get from Costco... actually the Costco ribs are not bad, the trick is to grill them over low heat for a long time but I end up burning them.

FormTA · « **Reply #12 on:** May 23, 2021, 07:39:56 PM »

I actually put on my dry rub, and wrap in tin foil and put in the oven 300 for 2-2 1/2 hours and then 350 for an hour, then onto the grill, low heat and BBQ sauce.

roadking77 · « **Reply #13 on:** May 24, 2021, 12:26:23 PM »

Looks good Luke, making me hungry. I did a full turkey breast Saturday. Slow cook, low heat for several hours. Only seasoning was salt and pepper and I kept throwing on wet hickory chips. Came out with a really nice smoky flavor. Turkey dinner for Sat night, with turkey sandwiches for lunch this week

Im ready for ribs again, but this weekend coming up is my wifes birthday and we have decided to break the bank and get some steamed crabs.

FormTA · « **Reply #14 on:** May 24, 2021, 01:14:12 PM »

You doing the steaming?

« **Reply #14 on:** May 24, 2021, 01:14:12 PM »

roadking77 · « **Reply #15 on:** May 24, 2021, 03:27:13 PM »

Nah, too much trouble. Although live crabs are about 1/4 the cost at the right place. Years ago Ches Bay crabs were the working mans food. Bushel prices were cheap. Had several friends (my dad hated seafood and anything associated with it) whose dads would go crabbing, bring home a couple bushels, steam a few dozen in the late afternoon while putting down a couple of blue ribbons, give the rest of the crabs to the neighbors. NOW, they are a for the rich and famous

A dozen no. 1's can easily hit over $100!! Its been at least 2 years maybe longer since we have sat down and had some. Before the virus we would get out a couple of times a year to our favorite place for all you can eat which is usually in the $50 a person range, which is about the standard. I told my wife last week that I we should get them for her Bday, of course she didnt complain.

FormTA · « **Reply #16 on:** May 24, 2021, 06:30:32 PM »

I picked up some snow and king crab legs last year and did a carb boil. It was messy but tasty!

roadking77 · « **Reply #17 on:** May 26, 2021, 06:27:53 AM »

I will get snow crab legs every once in awhile at the market, they steam up pretty easy. They are 100% different than a bay blue crab. The snow crab meat is sweet like lobsta', the blue crab gets its flavor from the 'old bay'.
Crab legs get dipped in butter, no 'self respecting Marylander would ever dip a blue crab in butter', LOL.

Jack · « **Reply #18 on:** May 27, 2021, 08:11:38 PM »

Best way to grill corn... it was a big hit, the chicken not so much.

roadking77 · « **Reply #19 on:** May 28, 2021, 06:50:15 AM »

I love corn on the grill, that chicken looks great!

ryeguy2006a · « **Reply #20 on:** May 28, 2021, 08:32:03 AM »

I'll have to grab a picture after we paint our back deck, but that's where my grilling station is. I use propane as well but I have a trick and never have to take my tank anywhere to fill up. I plumbed mine directly to the propane tank that feeds our house.

Jack · « **Reply #21 on:** May 28, 2021, 09:44:29 AM »

Quote from: ryeguy2006a on May 28, 2021, 08:32:03 AM

I'll have to grab a picture after we paint our back deck, but that's where my grilling station is. I use propane as well but I have a trick and never have to take my tank anywhere to fill up. I plumbed mine directly to the propane tank that feeds our house.

Some of us live in an area that does not require a whole house gas tank

But that gives me an idea, I wonder if NG can also be used!

Y88 TA · « **Reply #22 on:** May 28, 2021, 10:28:38 AM »

Yes we use natural gas for bbq's. The only difference is the size of the orifice.

ryeguy2006a · « **Reply #23 on:** May 28, 2021, 12:34:53 PM »

Yes, that's right. Make sure you have the right one or you will have a huge fireball when you start it up for the first time!

roadking77 · « **Reply #24 on:** May 28, 2021, 01:18:14 PM »

Def can hook up NG to your grill, but like was mentioned make sure the orifice is the right one. I built a pool house a couple of years ago and they put in a permanent hook up off of the gas tank as well. Def makes it nice that way. I have propane but just a small tank and not worth the effort.

« **Reply #24 on:** May 28, 2021, 01:18:14 PM »

nas t eh · « **Reply #25 on:** May 29, 2021, 10:21:49 AM »

I have had NG grill hooked up to the House supply forever and BBQ year round here in Canada, it's nice to not worry about running out of Propane and having to get bottles filled, heats up fast, and cooks fast even in the Winter with a foot of snow on the ground and -20 temps.

I got a Weber Classic 22" round charcoal grill for Fathers day 2 yrs ago and now remember how Steak is so much better tasting when cooked over Hardwood lump Charcoal, but it is allot more work than Propane or N.G.

I wanted a smoker so I picked up a Treager wood pellet grill this Spring. So far I've done Brisket, Chicken, Ribs, Steak and Hamburgers on it at least once, all came out very juicy/tender and tasty. It is a little slower than the NG grill when doing things you want fast.(Steak, Hamburgers, Chicken) especially in the Winter, but it is very easy to operate and I may get rid of the NG grill anyway. I will then be locked into buying wood pellet and possibly running out of them at the wrong time?

Savage Larry · « **Reply #26 on:** May 29, 2021, 11:07:10 AM »

To switch to natural gas you just have to drill the orifice out a little larger. Natural gas burns cooler than propane. Download a drill size chart and get a small drill set if you don't already have one. Start opening up the orifice a bit at a time and test. You can just open it up until you have the heat range you desire. If you go too far it isn't the end of the world but it could get hot enough to cause safety issues if you happen to leave the grill on high and go on vacation or something. I drilled mine out a little too far and it will get past 700 deg on high if I leave it there.

Jack · « **Reply #27 on:** May 29, 2021, 01:09:21 PM »

Thanks for the conversion recommending, my kitchen and range hookup is few feet away, I'll make the conversion so I'm not paying $18 every few weeks for propane.

RamblerRacer · « **Reply #28 on:** May 30, 2021, 04:54:40 PM »

Weber kettle here for us too.
I use lump hardwood and a chimney>>> takes about 1 bear to be ready to cook
Earlier in the week we had steaks and street corn on the grill
Take shucked corn and roast right on the grill.
Then slather with mayo and a hard Mexican cheese that crumbly like Parmesan or Romano.

I have a dedicated smoker but lately I have just arranged the fire in the Weber to do the job

JT

roadking77 · « **Reply #29 on:** June 02, 2021, 05:15:21 PM »

I wanted to get a smoker, but I have had success with the weber. I keep the heat low, and plenty of wet wood chips off to the side. This way is probably a lot more work as you have to keep up with it, but on a lazy sunday afternoon its not too bad.

roadking77 · « **Reply #30 on:** June 10, 2021, 07:16:21 AM »

2021-06-10_09-01-36 by Kerry Grubb, on Flickr

2021-06-10_09-01-53 by Kerry Grubb, on Flickr

2021-06-10_09-02-02 by Kerry Grubb, on Flickr

Just to keep things going. I like to peel the husk back on the corn once its finished, rotate a few minutes for a bit of char.

Jack · « **Reply #31 on:** June 10, 2021, 08:26:55 AM »

That looks good, I also grilled last night (sausages and corn). But apparently its best to peel the husk from the beginning!

roadking77 · « **Reply #32 on:** June 10, 2021, 01:19:39 PM »

Hi Jack, those latest grill pics were from a couple of weeks ago. I have been sick for the last week, dont feel like eating let alone sitting in the 100deg heat in front of the grill. But, I will be back there soon

When I do my corn, I pull the green husk back gently, pull all of the 'hair' off and clean the corn good, pull the green husk back up and let them soak in water for at least an hour. Then I put them on the grill for about 20 -25 minutes turning about every 5 minutes. Once theyre done, peal the green husk back and grill for another 5 minutes turning frequently to put a little bit of char on them. Butter and a liberal dose of old bay seasoning, YUM YUM!!

Jack · « **Reply #33 on:** June 10, 2021, 04:32:47 PM »

Hopefully you're feeling better Kerry, I agree not fun to grill when it's 90+ outside and I'll try your method tomorrow (grilling again).

Ford5of5 · « **Reply #34 on:** June 15, 2021, 08:03:47 PM »

I'm technically, sorta, kinda, maybe, suppose to be on a diet and I have an 8" beard. I just trimmed the beard to 3" and am on my way to Stop and Shop for meat and BBQ sauce. Thanks a lot guys!

jonathonar89 · « **Reply #35 on:** June 15, 2021, 08:38:22 PM »

I’m with the guys on the gas grills. Charcoal/smoking tastes great but gas is 10x easier. Since Covid, both me and my wife started working from home. Our cooking/grilling skills have increased a decent amount. Never thought I’d see the day but my wife is even turning on the grill as of recent and cooking on there.

Last year we purchased a Weber natural gas grill and paid someone I know who is a plumber to install the proper gas valve and adapter next to my meter outside. As much as I’d love to do some DIY there, it was more logical for me to pay someone I know to get it done fast. Once we got that done, I try to grill outside as much as possible to avoid cooking inside.

Low and slow is the way to go!

ryeguy2006a · « **Reply #36 on:** June 16, 2021, 07:13:08 AM »

Here's my grilling setup. Everything needs a good power washing and general cleanup. I took this picture right before I made a grilled pizza. I'm not sure where I read it on here, but someone gave the tip to cook one side then flip it and add the toppings. That worked perfectly!! It cooks really quickly and gives a really crispy crust. Recommended to anyone who hasn't tried it yet. I cooked mine around 400* for 2 mins, then flipped it, added the toppings and cooked for maybe another 5 mins. Put the dough right on the grill with no foil or anything.

Jack · « **Reply #37 on:** June 16, 2021, 07:23:11 AM »

Thats great, I think it was both Kerry and I as thats how I grilled pizza. I've also used a pizza stone but that took a long time to heat up and cook the pizza.

jonathonar89 · « **Reply #38 on:** June 16, 2021, 08:50:45 AM »

Are you guys talking frozen pizzas or are you making everything?

Jack · « **Reply #39 on:** June 16, 2021, 09:08:20 AM »

Fresh from scratch including the dough.

« **Reply #39 on:** June 16, 2021, 09:08:20 AM »

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Author Topic: Grilling (Read 26621 times)