Grilling Tips

[Dash77]

OK this is a trick I learned a few years ago, and it's real simple...

When cooking on an open grill ( no foil ) take a white potato cut it in half and rub the meat of the potato on the hot grill & let it sit for 5 min and grill away, nothing will stick to your grill, and you can let the tater cook and have a snack also...

Just wanted to share...

[led37zep]

I dig throwing a chicken breast smothered in BBQ sauce into some foil and wrapping it up before I put it on the grill. Packs the moisture in and makes the chicken damn good.

[KingGeno]

Thanks for the tip, Dash. I usually just put some olive oil on a paper towel, and rub the grate. I'll have to try the potato.

[Hottub]

Grilling Tips

Always have a spare tank.:wallbash:
Buy an olive oil spritzer. Much more efficient than brushing your veggies.
Don't play with your meat. When preparing burgers, use kid gloves. Just form them, salt them, then grill. Save the nonsense for when they are done.

Keep the cooler at arms reach.:drunk:
If you wan to eat anything, don't invite JPMNick.

[TeeBone]

I love grilling, especially ribs.
But, here is a great method I use for chicken on the grill. Before you start, get your grill to medium-hot. You can also rub the bird with an olive oil based mixture if you prefer a crispy skin right off the grill.
1. Get measuring cup
2. Put in some pepper, salt, seasoning an anything else you like.
3. Get 12-oz. Bud can
4. Open Bud can and drink almost half of it.
5. Poor contents of measuring cup into the Bud can.
6. Stick the can up the ass of a whole chicken.
7. Place upright chicken with beer-in-the-butt, on center of your grill. Don't worry, it will balance and I believe they have stands if you are a pussy or aren't sure of your grilling abilities.
8. Let that fucking bird cook for a while. Like all chicken, you're gonna want to let it cook through and get nice and white.
9. Take beer out, poor contents into a glass, chill and serve to your worst enemy. His/Her drink is called a Florida Turnpike.
10. Enjoy the chicken with some vegetables, corn bread and coke.
(shoes optional)
http://z.about.com/d/bbq/1/0/b/O/finished_chicken.JPG

[JPMNICK]

Grilling Tips

Always have a spare tank.:wallbash:
Buy an olive oil spritzer. Much more efficient than brushing your veggies.
Don't play with your meat. When preparing burgers, use kid gloves. Just form them, salt them, then grill. Save the nonsense for when they are done.

Keep the cooler at arms reach.:drunk:
If you wan to eat anything, don't invite JPMNick.

these little comments still hurt.

all the food that day was awesome, i wanted to try a little of everything, and then i went back a few more times.

stop cooking good things and i will not eat

[MikeyTags]

Grilling Tips

Always have a spare tank.:wallbash:


Spare Tank? There is only one way to grill and that's on a charcoal grill, none of this propane nonsense. Natural Lumpwood Charcoal is the only way to go.

[K.C.]

Spare Tank? There is only one way to grill and that's on a charcoal grill, none of this propane nonsense.

QFMFT!

Coals and woodchips...the only way to grill.

[jauble]

Spare Tank? There is only one way to grill and that's on a charcoal grill, none of this propane nonsense. Natural Lumpwood Charcoal is the only way to go.

Ahh fuck grill fight again. I will be the UN not only because I have both style grills but mainly because I am useless.

[TooLowBrow]

charcoal? propane?
wtf?!!?
i grill a nice cheese sammich

and i use a toaster

[joethebartender]

Grilling Tips
Don't play with your meat. When preparing burgers, use kid gloves. Just form them, salt them, then grill. Save the nonsense for when they are done.

For burgers I like a little black pepper and onion powder on 'em too...and when forming pinch them down a little more in the middle. It tends to be where the burgers swell and keeps them more level.

I've recently sworn by making smaller burgers (large meatball sized), and serving them on pre-sliced "Martin's potato party rolls". (Not on big burger rolls). The hungry come back to the grill. Everyone eats their fill with "slider-sized" burgers.

[usoilworker]

I have used both, i prefer to use coal just because i have problems with propane grills ( they always seem to burn my food) So here are my grilling tips:


Don't use cheap meats.
If you do use cheap meats Marinate!!!!
Use a chimney to start ur coals (no gas taste better even heating)
Try using some wood chips for extra flavor Hickory and misquite are strong cherry and apple are mellow

[biggestmexi]

OK this is a trick I learned a few years ago, and it's real simple...

When cooking on an open grill ( no foil ) take a white potato cut it in half and rub the meat of the potato on the hot grill & let it sit for 5 min and grill away, nothing will stick to your grill, and you can let the tater cook and have a snack also...

Just wanted to share...

try using cooking spray.

I dig throwing a chicken breast smothered in BBQ sauce into some foil and wrapping it up before I put it on the grill. Packs the moisture in and makes the chicken damn good.

Then why dont you just do this in the oven. You are completely sealing the package so you are not getting any flavor from the grilling process.

Grilling Tips

Always have a spare tank.:wallbash:
Buy an olive oil spritzer. Much more efficient than brushing your veggies.
Don't play with your meat. When preparing burgers, use kid gloves. Just form them, salt them, then grill. Save the nonsense for when they are done.

Keep the cooler at arms reach.:drunk:
If you wan to eat anything, don't invite JPMNick.

They make spray aroesols that are very clean and have olive oil.
and use wortchestire suace onions, garlic. Dont leave the burgers till the end. when you add the ingredients before cooking you will have the flavors through out the burger. You can also add bacon and cheese into the burger.

Spare Tank? There is only one way to grill and that's on a charcoal grill, none of this propane nonsense. Natural Lumpwood Charcoal is the only way to go.

Grilling has many forms. All of them have there advantages and disadvantages.

I have used both, i prefer to use coal just because i have problems with propane grills ( they always seem to burn my food) So here are my grilling tips:


Don't use cheap meats.
If you do use cheap meats Marinate!!!!
Use a chimney to start ur coals (no gas taste better even heating)
Try using some wood chips for extra flavor Hickory and misquite are strong cherry and apple are mellow


You can make a chimney aka Charcoal starter from a old metal coffe can. Take it and cut holes in the bottom and in the sides smaller than the charcoal itself:dry:. Then makes sure you keep it a little off the ground so the air can run under the can and up through it. Its great.

[EliSnow]

I dig throwing a chicken breast smothered in BBQ sauce into some foil and wrapping it up before I put it on the grill. Packs the moisture in and makes the chicken damn good.

Does this chicken stay wrapped in the foil when on the grill?

If not, as I said in another thread, but I've always heard (and have found) that you shouldn't marinade in BBQ sauce because the grill burns away the sugar/molasses etc, in the sauce.

Try marinading the chicken with another mixture (maybe even a lemon/salt brine mixture), and then put the BBQ sauce on right before the chicken is done.

[EliSnow]

In terms of oiling the grill, I usually do one of two things I picked up a long the way.

Generally with steak, I will salt (kosher or sea) and pepper (ground pepper) the steak and then put oil on the steak itself. If I'm dealing with a flank steak or other steak where I marinade, I usually have a small bowl with a little oit, and use tongs to take a folded paper towel into the oil, and then oil the grill right before I put the meat on.

Also, something I just picked up from a Bobby Flay cookbook, when I cook hamburgers/steak, I'll cook one side on high for 3-4 minutes (depending upon thickness), moving the burger 45 degress 2 minutes in, and then flip over onto a portion of the grill that med hi/med and cook for 6-8 minutes more. I like this better than I had previously done because this way you get good grill marks on top.

Before when I just did it on high the whole time, I lost the grill marks and had it more charred.

Obviously this is an aesthetic thing more than anything else.

[mendyweiss]

In terms of oiling the grill, I usually do one of two things I picked up a long the way.

Generally with steak, I will salt (kosher or sea) and pepper (ground pepper) the steak and then put oil on the steak itself. If I'm dealing with a flank steak or other steak where I marinade, I usually have a small bowl with a little oit, and use tongs to take a folded paper towel into the oil, and then oil the grill right before I put the meat on.

Also, something I just picked up from a Bobby Flay cookbook, when I cook hamburgers/steak, I'll cook one side on high for 3-4 minutes (depending upon thickness), moving the burger 45 degress 2 minutes in, and then flip over onto a portion of the grill that med hi/med and cook for 6-8 minutes more. I like this better than I had previously done because this way you get good grill marks on top.

Before when I just did it on high the whole time, I lost the grill marks and had it more charred.

Obviously this is an aesthetic thing more than anything else.

Crazy, But Having The Grill Marks, Makes Food Taste Better !!!

[EliSnow]

Crazy, But Having The Grill Marks, Makes Food Taste Better !!!

I know a couple of people who like the char/crisp taste on steak etc. I think overall having grill marks rather than being charred is better.

and when I say charred, I'm not saying completely burnt/hockey puck like on the outside. I can't stand that. My brother in law is known for always overcooking burgers, etc. , so when we do family bbqs, I try to be the one doing the grilling.

[ahhdurr]

Grilling Tips

Always have a spare tank.:wallbash:

Ahh fuck grill fight again. I will be the UN not only because I have both style grills but mainly because I am useless.

Extra tank - yes. Already once this season I've put dinner on hold to run out for a tank.

I, too, have both styles. I used to use charcoal exclusively but takes too long so went and got the propane ... I've only used the charcoal a couple of times but plan on having a ribfest later in the summer on it.

That said: I've RUINED ribs on both of my grills at least 3 times. Does anyone have a step by step process for cooking ribs on a charcoal grill? Where they turn out like a good BBQ restaurant's ribs? I'm not really talking recipes etc... although that would be useful. More like.. just how do you get the ribs from package to cooked and falling off the bone?

[Death Metal Moe]

My #1 very general grilling tip is "Leave the food alone" as others have said.

Let it cook. Stop poking it and flipping it. Let it get cooked on one side, get those nice grill marks, then flip it.

Took me a few seasons to really get that through my head, but now things go much smoother.

[EliSnow]

Grilling Tips

Always have a spare tank.:wallbash:


When I bought my house last year, it came with an underground propane tank. The thing lasts all year round, and the gas company does regular refills, so I rarely have to worry about this.

The other cool thing was that the previous owner gave us, free of charge, his 60 inch viking grill, which was in perfect shape. It's my favorite thing about the house.

[hurlmon]

real bbq ribs take time. low and slow is the way to go. youwant to cook them over indirect heat. coals on one side of the grill ribs on the other the temp should be between 225 & 250.
and use wood chunks or chips for flavor. I like some hickory when doing ribs.


coat with your prefered rub then follow the 3 2 1 method.

3 hrs on bbq indirect heat.

2 hrs wrapped I foil with about 2oz of an apple juice and cider vineger mix.

1 hr back on the grill

if you are a saused rib person sauce during the last half hour so it doesn't burn. this is were you can put them over the coals if you want some charring.

you'll need to adjust the times to your taste but this would be a good start. I do more of a 3-1-1 myself.

oh and fall of the bone ribs are over cooked. you should be able to bite a rib and leave a bite mark. There should be moisture on the bone where you bit and it should dry/evaporate in about 10 seconds.

enjoy!

[hurlmon]

I forgot to mention that what I wrote is for a rack not sliced /individual ribs.

[Dash77]

[QUOTE=biggestmexi;1787618]try using cooking spray.


It's an alternative to using cooking spray over a open fire..Would it had made more sense to you if I stated that fact earlier....

[sailor]

Then why dont you just do this in the oven. You are completely sealing the package so you are not getting any flavor from the grilling process.

i was wondering that exact thing. would work well in the oven.

[hedges]

When using wooden skewers for shrimp or whatever you might be grilling, always soak the skewers in water first, 'cause you know they might burn if you don't.

[sailor]

When using wooden skewers for shrimp or whatever you might be grilling, always soak the skewers in water first, 'cause you know they might burn if you don't.

make sure there's fire, too!

[bigredd]

DON"T POKE THE MEAT! You should be able to tell if most cuts are done by the feel. If you can't now, the only reason you should ever poke or cut your meat is for a meat thermometer. ONLY REASON.

[hedges]

make sure there's fire, too!
This guy really knows how to do that...
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[K.C.]

This is pretty basic, but it needs to be stated, because there's so many people I know who come new to grilling, that don't know to do it.

If you're using charcoal, stack the coals in a pyramid like shape and then light. You get better coal coverage, and it's a somewhat quicker.

Then spread them before you're ready to cook.



So much with charcoal cooking goes wrong before the food ever hits the grill, because people either don't light the coals properly, don't wait until they burn completely white, or don't use enough lighter fluid and cover all the coals so they have an uneven spread, or they just don't put in enough coals in general for what they're cooking.

[sailor]

This is pretty basic, but it needs to be stated, because there's so many people I know who come new to grilling, that don't know to do it.

If you're using charcoal, stack the coals in a pyramid like shape and then light. You get better coal coverage, and it's a somewhat quicker.

Then spread them before you're ready to cook.



So much with charcoal cooking goes wrong before the food ever hits the grill, because people either don't light the coals properly, don't wait until they burn completely white, or don't use enough lighter fluid and cover all the coals so they have an uneven spread, or they just don't put in enough coals in general for what they're cooking.

never trust an italian's grilling advice

[K.C.]

never trust an italian's grilling advice

Obviously, quickness is not the goal with quality grilling (and i'm an irishman, which makes me even less of a real cook).

But, it's IS a better way.

[IMSlacker]

This is pretty basic, but it needs to be stated, because there's so many people I know who come new to grilling, that don't know to do it.

If you're using charcoal, stack the coals in a pyramid like shape and then light. You get better coal coverage, and it's a somewhat quicker.

Then spread them before you're ready to cook.



So much with charcoal cooking goes wrong before the food ever hits the grill, because people either don't light the coals properly, don't wait until they burn completely white, or don't use enough lighter fluid and cover all the coals so they have an uneven spread, or they just don't put in enough coals in general for what they're cooking.


Get one these. They kick lighter fluid's ass.

http://images.netshops.com/mgen/master:LODG007.jpg

[K.C.]

Get one these. They kick lighter fluid's ass.


Got one...use it to replentish the coals when doing ribs, or when doing a big BBQ.


Still like to light on the actual grill when just cooking for a few, though.

[joethebartender]

If you can...skip the Kingsford and get this stuff...
http://www.rothcpa.com/archives/misc/lumpcoal_f.gif

it's all I cook on! I swear by this stuff! (it costs about $9 a 20# bag)

[biggestmexi]

Get one these. They kick lighter fluid's ass.

http://images.netshops.com/mgen/master:LODG007.jpg

less your using gasmoline:clap:

[usoilworker]

I have been working to perfect my ribs for quite a few years now although i hear rave comments there still not perfect.

I generally cut the racks into three so they fit in a rubermade container. then pour soysauce over them the night b4 the cookout rotting them several times to make sure you get an even soak. u can ad garlic in if u want but leave out anything sugary it will burn to the ribs.
grill prep: kettle style
start coals in chimney then place around outside of gril leaving hole in middle to place ribs in
barrel or gas put coals on one side or light burner on one side and place ribs on other.

the cooking adjust your grill to about 250 to 300 degreese place ribs bone side down and leave alone to cook w top down . if you usw bbq sauce wait till ribs are done and sauce 5 min before serving i use stubs rub on mine before i start cooking but the soy sauce will taste wonderfull.

[booster11373]

This something I came up with over the weekend but I'm sure I'm not the first person to do this


Take

1 roma/plum tomato, cut in half long ways

1 zucchini cut in to thin long ways slices

1 onion, I prefer vidalia cut in to rings

brush all with olive oil, place directly on grill

cook to your liking

Throw in a bowl, sprinkle in some Feta cheese

add a couple of splashes of balsamic vinegar

nice veggie side dish

I call it grilled veggie salad

[jauble]

This something I came up with over the weekend but I'm sure I'm not the first person to do this


Take

1 roma/plum tomato, cut in half long ways

1 zucchini cut in to thin long ways slices

1 onion, I prefer vidalia cut in to rings

brush all with olive oil, place directly on grill

cook to your liking

Throw in a bowl, sprinkle in some Feta cheese

add a couple of splashes of balsamic vinegar

nice veggie side dish

I call it grilled veggie salad

Booster that sounds great maybe toss some fresh ground pepper on there as well. (I dont use much salt mostly pepper).

[joethebartender]

If you're cooking on charcoal and you're already done cooking the entree/sides on the grill (say like steaks, sweet onions and corn)...

What do you do while the coals are dying out, but still hot? Not that you need to, but why waste the energy? I mean... do you throw something on there for desert or to have on hand?

any suggestions?

I've tried this twice and it's a nice desert:

core & slice a peeled apple into 1/3 inch chips
coat apple slices with about a tbs. of brown sugar and a little cinnamon per apple.
on a sheet of tin foil...put the coated slices back together (as if it was a whole apple) and put a pat of butter on top
close the tin foil wrapping each apple and put them on the dying grill (butter up) and cover the grill.
-I don't really remember how long they cook, but I put them on a covered grill right after the meat comes off and I take them off after cleaning the dinner plates off of the table. 45minutes maybe?
Let them cool in the foil for a bit, and when you're up for desert, put a scoop of vanilla ice cream in a cereal bowl and dump out the warm apple on top.

Whaddyagot?? Digame.