Need BBQ tips

[cableone12]

im am throwing my first bbq this memorial day, i need some suggestions from you experienced (or novice) bbq'ers.

i am using a charcoal grill. i will be making hot dogs and hamburgers(easy enough). but i would also like to make some shish-kabobs(sp?). i need tips on making said items, plus any other food that you think i should make.
thanks. :icon_cool

[NUGHUFFER]

I'm having one also and I use Mesquite charcoal. Make's em' taste yummier. Other than that just cook em' like you would anything else. Kabob's i'm not so sure of so i'll refrain from advice on that.

[Bushwood]

im am throwing my first bbq this memorial day, i need some suggestions from you experienced (or novice) bbq'ers.

i am using a charcoal grill. i will be making hot dogs and hamburgers(easy enough). but i would also like to make some shish-kabobs(sp?). i need tips on making said items, plus any other food that you think i should make.
thanks. :icon_cool
How about stomach pancakes?
I just whipped up a batch myself

[NUGHUFFER]

I'd say turn the burgers every 5 min. or so. For my burgers I spread a little A-1 on each side before I throw em' on. Just made some steaks for the little lady and myself. Definately go with the Mesquite Brickettes I think the brand is Kingston.

[PorchMonkey4Life]

2 things which are really cool to make
1) london broil - just marinate it n italian dressing and cook for around 10-15 minutes on each side - slice it and serve with hard italian bread.... (the inside should still be rare like roast beef)

2) beer can chicken
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

as for shish kabobs - it is not that difficult... just make sure that you coat them in a little olive oil so they don't stick and don't overcook the meat - it can dryout very quickly
here are some great kabob recipies... enjoy
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

[THE FEZ MAN]

just for the record it takes 150lb of charcoal and 12 hours to cook a whole 250lb pig make shure to have more beer than you will ever think you'll need

[cableone12]

sounds good, keep em coming!

[Mother Shucker]

If you are using those frozen burgers, you only need to flip them once. Wait until they start to "sweat" on top, then flip, wait a couple minutes, they are done.

Shish kabobs are tricky. Would not try my first time with guests. It is hard to get the meat and vegitables to cook even. Shrimp is the easiest as they cook quicker. I also like to marinade them in teryiaki.

Speaking of marinades, you can feed alot of people relativly cheap by getting a couple of london broil top round steaks, marinade them, and cook em up on the grill. Take them off, and slice thin. Very tasty and will feed many.

I am also a fan of taking potatos and washing them, stab them a couple of times with a fork (they cook more even that way) and wraping them in tin foil. Just throw em on the grill first, they take about an hour or so to cook.

Another nice touch is to marinade some boneless chicken breast. Slice them thin (you can even beat them with a cooking mallet) then marinade a few hours.

[Tax Kuntz]

Can I come to your BBQ? :icon_mrgr

[PorchMonkey4Life]

well you never want to flip anything more than once... doing that causes the meat to dry out

[cableone12]

Can I come to your BBQ? :icon_mrgr
bring the chick from ur sig and you are more than welcome!!!!!! :icon_bigg

[Hudson]

alternate meat and veggies on skewer and turn every 2-3 min
if you are using metal skewers remember the metal heats up and cooks from the inside as well
choice of tenderness in meat ie medium, well, etc = make fist and poke it to feel firmness.. closer to the palm is rare up towards the fingers is well.

Let the grill heat and burn off the lighter fluid you don't want burgers to taste like lighter fluid

you can prep the meat(chicken?) for added flavor by poking the breast with a fork and do one of two things: make a rub of dry seasonings or make a marinade of seasonings and a fluid, wine, teryaki sauce, beer, Jack Daniels, etc.
for the rub just combine all the seasonings in a bowl and mix, put meat on a cutting board and pour mixture of seasonings over it while rubbing the mixture into the meat.
for the marinade combine all the seasonings in bowl mix, add fluid, mix put meat in beine sure the marinade in the bowl is enough to cover the meat. Let sit in fridge at least and hour or longer to increase the flavor added.
ok I know I sound like a Martha Stewart show, but I used to be a chef

[PorchMonkey4Life]

alternate meat and veggies on skewer and turn every 2-3 min
if you are using metal skewers remember the metal heats up and cooks from the inside as well
choice of tenderness in meat ie medium, well, etc = make fist and poke it to feel firmness.. closer to the palm is rare up towards the fingers is well.

Let the grill heat and burn off the lighter fluid you don't want burgers to taste like lighter fluid

you can prep the meat(chicken?) for added flavor by poking the breast with a fork and do one of two things: make a rub of dry seasonings or make a marinade of seasonings and a fluid, wine, teryaki sauce, beer, Jack Daniels, etc.
for the rub just combine all the seasonings in a bowl and mix, put meat on a cutting board and pour mixture of seasonings over it while rubbing the mixture into the meat.
for the marinade combine all the seasonings in bowl mix, add fluid, mix put meat in beine sure the marinade in the bowl is enough to cover the meat. Let sit in fridge at least and hour or longer to increase the flavor added.
ok I know I sound like a Martha Stewart show, but I used to be a chef

you think you sounded like martha... did you read my post above...

[mainliner]

-got a good dressing for your kebabs, start with plain yogurt, depending on how much meat you make but basically eye ball it, salt, paprika, and croutons and olive oil mix er up and coat the meat after its cooked, thatll warm up everyhing including the croutons its basically a rip off of turkish adana.
-Rabbit is awesome on bbq just make sure it marinates for a long time i usually go with overnight or even a full day as the meat can be tough, also wash it in vinegar and salt before cooking to get rid of gamy taste rinse off before prep otherwise vinegary rabbit just aint good. Treat like chicken when prep so basically olive oil lemon and mint leaves are all youre gonna need, when its done do net let get cold otherwise the met will toughen up again depending on age of rabbit.
-Lamb if you have alot of time and alot of coal, you can basically just throw some cubed lamb chunks potatoes rosemary oniaons and olive oil into a dutch oven put it on your grill and let it slow roast but mind you this takes a very very long time at least 6 hours yes 6 hours to cook, if done right the meat will literally melt no need for knives at that point and the meat will still be rare enough inside and throw in some wine from time to time.

[click]

(tony soprano/) charcoal briquettes (tony soprano/) :icon_mrgr

[MikeyP]

Many of these tips will really rock.

- With kebabs, if you use wood kebabs you might want to soak them in water for 30 mins before you make the kebabs. Ideally, this could help keep them from burning off.

- You can use cooking spray to lube the grill before you put meat on it. This will help get great grill marks without fear of tearing the meat when you pull it off the grill to flip it.

- If you want to speed up the cooking of ribs, sausage or chicken you can boil it briefly for a bit the night before. Purists tend not to go with this, but I like it when I'm pressed for time or just want to keep things moving.

- Burgers only need to be flipped once, like one post above said. Try not to be tempted to "press down" on them while they're cooking... You'll squeeze out the juice and potentially dry it out. I see friends of mine doing this and it just KILLS me.

- I prefer high quality dogs when BBQing: sabrett, nathan's, thumans, boar's head, etc.

- When doing (and not smoking) ribs, don't skimp on the bbq sauce. The best sauces are homemade; you can easily find a recipe online and tailor it to your tastes.

- Like onions? Take some big Vidalia onions, cut them into thick discs, maybe about 1/2"+. Put them in a tray or bowl where you can soak them in balsamic vinegar for about 30-60 mins. Brush a little olive oil on them (both sides), place them gently on the grill, direct or indirect, and let them get nice and soft... When they're done you can eat them as is, on a burger, with sausage, whatever.

- Just have fun with it!

[burningsun]

anyone else mesmerized by the Food Network? I can't stop watching it.

[Sinn Fein]

Beer is essential. Pour a lil' on the burgers for good measure as they cook.

[THE FEZ MAN]

little for the burgers little for me little for the burgers little more for me ah fuck it i think ill just drink this one

[Pork Flaps]

2 things which are really cool to make
1) london broil - just marinate it n italian dressing and cook for around 10-15 minutes on each side - slice it and serve with hard italian bread.... (the inside should still be rare like roast beef)

2) beer can chicken
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

as for shish kabobs - it is not that difficult... just make sure that you coat them in a little olive oil so they don't stick and don't overcook the meat - it can dryout very quickly
here are some great kabob recipies... enjoy
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

What? No tips for collar greens? :loll2: just kidding

http://img272.echo.cx/img272/2103/churchsign1rv.jpg (http://www.imageshack.us/)

[turdfrgsn]

Beer is essential. Pour a lil' on the burgers for good measure as they cook.

indeed

for the kabobs marinate the beef tips in some merlot and lea & perrins

[roche]

i need some suggestions from you experienced (or novice) bbq'ers.

How ever tempting it may be, do not throw the food on the ground when you are getting ready to serve it. Your guests will find not see the amusement in it that you do.

[kingrat]

anyone else mesmerized by the Food Network? I can't stop watching it.

That Rachel Ray is goddamn cute.

http://www.wackbag.com/images/smilies/icon_lol.gif

[angrybeerguy]

2 hot foodtv babes

Rachael Ray (http://img.photobucket.com/albums/v118/thebutterflydied/RachaelRay.jpg)

Giada De Laurentiis (http://images.scrippsweb.com/FOOD/2003/12/16/Giada_De_Laurentiis2_d.jpg)


http://img.photobucket.com/albums/v118/thebutterflydied/RachaelRay.jpg


http://angerybeerguy.mystarband.net/images/dsera_ISC_Rachael_Ray_03.jpg

[PorchMonkey4Life]

hey how did the bbq go?

[Cage]

Don't forget to do some drinking before, during and after BBQing. Remember this Memorial day Drinking and BBQing mix well. Now go out and get wasted and try not to burn yourself. This has been a public service announcement from your friends at Burnt Testicals.com

[cableone12]

hey how did the bbq go?
getting everything ready now, the guests should be here soon. I will be using a lot of the tips that i've been reading. Oh and cage, i will have LOTS of beer!!!

[Tossed Salad]

Crank one out before you start. That along with enjoying alcoholic beverages should make for a relaxing holiday

[chesters_liver]

I use my grill 3 or 4 times a week.I only use lump wood that I cut myself like oak or hickory. You can use charcoal, but NEVER use lighter fluid, I do not care what anybody says, it changes the taste. For a little extra flavor, try this: get you some wood chips to add a smoke flavor, I use apple wood, you should be able to get at your local BBQ store. Now, take the chips and soak them in apple juice for at least 3 hours. (You can also use red wine to soak the chips in just make sure it’s the cheap shit) , then when your coals are white and glowing throw a cup of the chips on the fire throw your dead animal flesh on the grill and cover, drink beer and enjoy!


also about your kabobs. Get a cheap spray bottle and fill with your marinade or apple juice, and spry them from time to time to keep them moist .


just some ideas for your next cook out

[mainliner]

oh one last minute tip that i didnt throw out but coat your ribs pork only in duck sauce before grilling then when theyre just about done throw some more on to make a glaze they are so sweet and its not even funny and dont worry if it looks like it might be burning its the sugar from duck sauce caramelizing

[Lil'JimmysMule]

Something that has gone over big at every BBQ I've ever thrown is Crawfish. They are easy to make and really good!!!

[chesters_liver]

Something that has gone over big at every BBQ I've ever thrown is Crawfish. They are easy to make and really good!!!
WORD!!!!

pinch tail and suck head

[PorchMonkey4Life]

my favorite fish to grill is steelhead trout... kinda like salmon but more tender....
i either grill it with olive oil & lemon peper or i make a lemon/dill/mayo dressing
it is great if you do it on a wood plank or direct on the grill.... mmmm

[14ft Gamefisher]

Shit am I hungry

[cableone12]

Everything went real well(except that i dropped a hot dog on the floor and a piece of chicken fell into the grill). the food came out great, thanks to everyone for the tips! :clap: :clap: :clap: :clap: :clap:

[PorchMonkey4Life]

Everything went real well(except that i dropped a hot dog on the floor and a piece of chicken fell into the grill). the food came out great, thanks to everyone for the tips! :clap: :clap: :clap: :clap: :clap:
what did you end up making?

[cableone12]

what did you end up making?
Burgers(used beer-delicious)
Chicken and pork kabobs(used the veggies you suggested)
sausage
Hot dogs
steak(using a dry rub)

I will be grilling pretty much every weekend this summer, so i printed this thread out and im gonna try each one of these recipes.

[mainliner]

if you need help drop a line