The DIY BBQ & Grilling Thread

Originally Posted by zuckuss00

Wrong. Why even grill then? You may as well just toss a cow in the oven if you use a gas grill.

Originally Posted by joeski3d

Wrong. Why even grill then? You may as well just toss a cow in the oven if you use a gas grill.

+1 charcoal's the way to go


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Originally Posted by joeski3d

Wrong. Why even grill then? You may as well just toss a cow in the oven if you use a gas grill.

Meh I wouldn't go that far... A grilled steaks is still way better than a broiled steak. Same concept I know, but a grill does provide it's own "grill" flavor


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Originally Posted by SurreyF1

Meh I wouldn't go that far... A grilled steaks is still way better than a broiled steak. Same concept I know, but a grill does provide it's own "grill" flavor

I'm saying, if you have a choice, charcoal is the 1st choice.

for me, grill>cast iron pan fry>broil

Originally Posted by joeski3d

I'm saying, if you have a choice, charcoal is the 1st choice.

Without a doubt... and if done properly, you can have a charcoal grill heated properly within 15 min, which is not a lot of time at all

I prefer this brand of charcoal. It lends the best grill flavoring while delivering even heat that will last for a couple rounds of chicken thighs.

It does tend to pop and crickle a bit... sending a steady array of a few very fine embers airborne. Keeping the lid on is recommended in dry regions.

In Hawaii we use Kiawe wood charcoal, great flavor. It's a species of mesquite.

Originally Posted by YGOAMG

no

Actually, if you flip the steak often it will cook more evenly. Flipping it only once will result in thicker band of meat along the outside that is well done and a narrower center area that is medium rare/rare or however you like it cooked. Flipping often means a thinner band of well done meat and a much larger center area that is just right. As long as the outside is getting the nice browning and char that you want, flip flip flip away.

Originally Posted by Gheybe

Sea salt.

All you need is sea salt.

For steaks I usually stick to salt and pepper. Sea salt is identical to non-sea salt as long as you're not buying iodized salt, so kosher is fine.

For roasts I slather it mustard, butter, salt and pepper and let it sit uncovered overnight. Doesn't taste like mustard at all.

For tri tip, flank steak, skirt steak and some roasts I go with carne asada seasoning - the secret ingredient is MSG!

Originally Posted by joeski3d

I'm saying, if you have a choice, charcoal is the 1st choice.

Agreed. If possible, lump hardwood charcoal is king, it sh!ts on propane. If you like a REAL steak (charred and mid-rare/rare) you need heat. If you like a REAL steak (a ribeye that's 1" thick) and like it mid rare, you need massive heat to melt the fat quickly before the meat cooks. Propane is incapable of doing this, it doesn't get hot enough. I understand the convenience of propane, so no defense necessary, but comparing charcoal to propane is insanity.

Originally Posted by joeski3d

I prefer this brand of charcoal. It lends the best grill flavoring while delivering even heat that will last for a couple rounds of chicken thighs.

It does tend to pop and crickle a bit... sending a steady array of a few very fine embers airborne. Keeping the lid on is recommended in dry regions.

Whoops, didn't even see you posted this...this stuff is the best for grilling. If you absolutely don't have time for lump, use briquttes...they are still better (and hotter) than propane.

First time trying to smoke. I'll see how it turns out in 10 hours


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Let me contribute some pics

Grilled NY Strip from a couple weeks ago, perfect rare plus for me





Pan seared duck breast with a fig red wine glaze, flash makes it look white but it came out close to medium, will cook for a minute or two less next time. Made a fresh red leaf salad and croutons out of polenta, pretty cool dish






Pistachio and parsley encrusted rack of lamb, another minute under the broiler wouldn't have hurt





Local 21 day dry aged NY Strip (2) and one bone-in ribeye, pan seared and finished with (actual) black truffle sea salt

Some chicken legs from tonight

Rack-o-ribs, bitches! Oh.... and some spicy Italian sausages for extra yums.

bump

i haven't done crap yet this year

I've been grilling all year... just not taking many pics of said grilling. I must correct that.

Me too, just casual grilling, but nothing crazy. Wife and I recently got into getting into shape, so I've been trying to lay off high calorie stuff during the week, but weekends I eat what I want, so that's usually heavy carbs like pizza, pasta, potatoes, etc. Im looking to get a smoker to start doing some of my own fish and sausages.