The DIY BBQ & Grilling Thread

Anybody here likes to grill? I know after the good weather starts I grill stuff at least 2-3 times a week (w/bad weather once a week), I only use charcoal & wood chips (better flavor). Also my grill is the rectangular type with attached temperature gauge on the cover.
Post pics of the things you can grill and how you do it if you want to share.
Below are some of the things I've grilled lately.

T-Bone Steak (Can also use Ribeye Steak for more tenderness)

I.5in thick (weights about 2lbs)
Grill temperature must be between 350-385F w/cover shut (I like medium rare) and cook for about 12mins, flip every 3min for a total of 12mins (max 15min) and use tongs to flip steak (if you poke it with a fork while is cooking the juices will leak out of the steak or if you cook it until is well done you must kill yourself after that, you son of a...)

To prepare steak I usually just spray it lightly with cooking oil (so spices can stick)

Spices I use are:
Powder Garlic
Poder Onion
Freshly ground Black Pepper
Red dry pepper flakes (the pizza packet kind)
Powder Cumin
Sea Salt
(all the above to taste)


Baby back or St Louis Ribs


These take at least 4hrs to smoke 2 racks of ribs at he same time, if smoked less time they won't be tender if temperature is not right they will either be too dry or take long to cook. Do not rush them, go watch porn or something

OK, you'll need:
Baby back or St Louis Ribs
BBQ rub (I get mine from a local BBQ restaurant)
BBQ Sauce
Charcoal & mesquite smoking chips
Aluminum container or pan w/water (to regulate temperature)

To get grill ready you'll need to put the charcoal just on one side usually the front and the aluminum container filled with 70% water place it on top of the charcoal and don't let water run low (add as needed), grill temperature must always be between 250-275F w/cover or lid shut or you'll fvck up the whole thing (add or remove charcoal until you reach the right temperature)
This pic shows how to place water container on top of charcoal. I warn you, no charcoal under the ribs! (not my grill found pic on the internetz, this grill is for noobs!)


To prepare ribs:
The membrane (the thin skin on the bone side of the rack) is a tough barrier that needs to go. By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.

After this you can add the rub to taste (see pic below)


To smoke ribs:
Once you have your grill set up and ready is time to place your ribs on the grill and start smoking them, the cooking time is for at least 4 hrs and I usually flip them about every 45mins or so (I also add charcoal and wood chips as needed to maintain temperature and smoke) then on the last 30 mins I apply a coat of bbq sauce (to get that glossy look and sweet flavor) apply both sides of the ribs with a paint brush and turn every 15 min then presto!





This is a cheeseburger and if you don't know how to make one on the grill you have no business messing with the grill in the first place, go buy sum frozen food and throw it in the microwave or do yourself a favor by jumping off a cliff



disclaimer: If you set your house or other peeps property on fire go blame Obama...

Just had a j and I come across this..

f u

it's dinner time!!!!!!

we have a food forum

Originally Posted by Eliott's-BMW

To prepare steak I usually just spray it lightly with cooking oil (so spices can stick)

Spices I use are:
Powder Garlic
Poder Onion
Freshly ground Black Pepper
Red dry pepper flakes (the pizza packet kind)
Powder Cumin
Sea Salt
(all the above to taste)

So what you're telling us is that you don't actually like steak. Let me guess, you put ketchup on it, too.

Kosher salt and ground black pepper. Throw it on the grill (I use high heat), turn every two minutes. Cook for 8-10 minutes. Eat.



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Food forum......

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And seriously man.... next put a1 right

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Get cast iron pan and stick it in the over and heat to 500. Take out your steak and let it get to room temp; then baste it with olive oil and grind sea salt and pepper. Put stove on high, when oven reaches 500 take pan out and put in on the stove. Put steak on one side for 30 seconds, flip and another 30 seconds. Flip it again and put it back in the oven for 3 minutes. Flip and cook for another 3 minutes. Take out and enjoy a perfect steak.

Originally Posted by zuckuss00

+1 taste the meat, not the heat


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If only we had a food forum.

Originally Posted by NOVAbimmer

So what you're telling us is that you don't actually like steak. Let me guess, you put ketchup on it, too.

Kosher salt and ground black pepper. Throw it on the grill (I use high heat), turn every two minutes. Cook for 8-10 minutes. Eat.



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I don't use ketchup or A1 just light seasoning and cook medium rare and eat...

Salt n pepper is OK I just got tired of that combo, another alternative is this (but is basically the same stuff I used above):

Originally Posted by iwannagofast

Food forum......

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so move the tread and stop hating then, Im trying to grill here dammit...

Sea salt.

All you need is sea salt.

Enjoy the taste of grilled steak, not a bunch of spices.

It's like rolling a whole bunch of stuff into burger meat. Just buy good burger meat and it tastes great on its own.


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Originally Posted by Gheybe

Sea salt.

All you need is sea salt.

OK, I'll try than next time, I'm known to over season food sometimes...
(I'll let you know how the steak was just with sea salt after I grill it this weekend).

This thread will show you what salt does to a steak over the process of an hour... osmosis meat http://forum.e46fanatics.com/showthread.php?t=967283

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Originally Posted by ramtin325i

Just had a j and I come across this..

f u

Hahaha same. Getting the grill out now.

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Originally Posted by iwannagofast

This thread will show you what salt does to a steak over the process of an hour... osmosis meat http://forum.e46fanatics.com/showthread.php?t=967283

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Thanks and nice write up , will try this sea salt osmosis method for sure...


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Not to be that guy, but you don't need to salt a steak for 2 hours. Bring your steak up to room temp, liberally season with a good flake salt for 5-10 min, and hit it on HIGH heat. Do not use olive oil or extra virgin, it has a very low smoke point and will give a burnt flavor to the crust. Walnut oil, grapeseed, etc... all good because they can withstand temps up to 500ish. Much better than 300 or so for olive oils.

Yes, 10 min into the salting will draw a little moisture out of the steak, but its not a puddle of water that will "steam" the steak. It is a combination of moisture and proteins that help add a nice crust to the meat. When you put a steak on a hot enough grill or cast iron pan, that drawn out moisture is gone within seconds.

As for seasoning... I like a classic salted steak, it will never get old. If you do to pepper the steak, that is fine as well, however any liberal seasoning besides salt should be done partially before you cook it, then immediately after you take it off the heat and let it rest. The heat from the steak will release all the flavors and aroma of the seasoning, as well as reabsorb some of that flavor as the steak rests. Also, when you are cooking a steak on a 600 degree pan, you are essentially burning the hell out of all those crushed up, dry, powder that you just doused the steak in. Wait until it comes off or even just a minute before, then add your additional seasoning.

Lastlly, always let the steak rest elevated. I'll make a little donut out of some aluminum foil and let the steak rest on that. The crust is the best part, when you leave the steak on a flat surface, the bottom part of the steak turns rubbery from the crust sitting it its own puddle. Elevate the steak on that aluminum foil, or, if you don't mind cleaning it... use a baking rack. Tent with foil for 5-10 min and serve.

Originally Posted by NOVAbimmer

So what you're telling us is that you don't actually like steak. Let me guess, you put ketchup on it, too.

Kosher salt and ground black pepper. Throw it on the grill (I use high heat), turn every two minutes. Cook for 8-10 minutes. Eat.



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no