Food Do you grill, bbq, smoke?

i smoke while grilling at a barbeque. does that count?

 

i find it easier to grill.

 

your dad is the man. also, a beer is nice whilst grilling (and maybe this is just the 20something year old in me talking) but i've found that the best marinades and grill recipes use beer as an ingredient. the food just tastes better, not necessarily like beer, but just better. i absolutely agree with you though: you can't beat a fist full of cold and frosty fermentables and the zen feeling is second to none

 

Currently have 1 large brinkman smoker, large gas grill, large weber kettle, medium gas smoker/grill combo, medium collapsible gas grill, and a small carbon steel hibachi. They all have their uses, but I probably use the large gas grill the most with the weber a very close second. At some point I would love to get a green egg.

 

I grill everything I can. Current setup is a cheapie propane grill that has followed me around, but when it lays a turd, I'll be going with a charcoal over propane Weber setup like I used to have years ago. Prefer the taste of charcoal, but NEVER have enough time to mess with it. With propane, I can't remember the last time it took me longer than 6 minutes to cook any steak, burger, dog, or brat on the grill. If I had to go to charcoal or a smoker, I'd never use the thing.

I'm also a BIG proponent of making corn on the grill whenever possible. A little salt, pepper, garlic, olive oil, and butter on there after it's been soaking with the husks on just can't be matched.

 

For a smoker I bought a Bradley digistal smoker. I absolutely love it. Have made amazing brisket, pulled pork, chicken, thanksgiving turkey, fish etc.

 

How about we talk about favourite rubs? The best rub I have found is one on the net I discovered called 'Jans Rub' it is good on just about everything. I add a little more cayenne and pepper to it and have added chipotle powder on the odd occasion. I usually make about 5x the quantity listed here and just keep it in ziplock bags for use throughout the year.


Ingredients:

1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic powder
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp cayenne
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme

 

My young employee has been bragging since day one about what a great pit master his dad was back in Texas. Today he proved the truth of his tales. Dad brought in 2 slabs of ribs, a brisket and to of the hugest chickens I have ever laid eyes on. Hot water cornbread, some quite unique baked beans and "grandma's recipe" pound cake rounded out the feast.

Sincerely, the man is not a pit master. He is a pit GOD!

 

My Broil King Imperial 90 that I paid a ton for back in like 2002 before the barbecue prices dropped due to the huge influx of chinese competition is starting to finally show its age badly. I've love this BBQ since the day I bought it and she and I have been through a lot together.

Whats the latest and greatest in regards to Propane grills today? Budget up to $800 - 1000 CDN.

 

APPLES: Along with strawberries, oranges, peaches and grapefruit, apples contain pectin a form of fibre that can make you feel fuller for hours,
DATES OR DRIED MANGO: These little gems have all the sweetness of lollies, with the added bonus of vitamin C and iron....

 

Good guess, but I'm not sure that it's right. I'm on it, though.