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im liking this thread a lot
imma post my own recipe later
imma post my own recipe later
Summer 2011 BBQ Recipe/Set-up Thread
- 3,871
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- Aug 16, 2006
im liking this thread a lot
imma post my own recipe later
imma post my own recipe later
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almost july 4th
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almost july 4th
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- Sep 22, 2008
I'm looking for a good shrimp and potato (baby reds) recipes for the grill or I might just wing it
This is pretty good
This is pretty good
- 17,634
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I'm looking for a good shrimp and potato (baby reds) recipes for the grill or I might just wing it
This is pretty good
This is pretty good
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- Jan 17, 2005
I put a potato recipe up a page or two back...
and shrimp on the grill is simple, the thing is to NOT over cook it, soon as it turns pink (2 mins), flip (2 mins) and then remove from heat
and shrimp on the grill is simple, the thing is to NOT over cook it, soon as it turns pink (2 mins), flip (2 mins) and then remove from heat
- 1,275
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- Jan 17, 2005
I put a potato recipe up a page or two back...
and shrimp on the grill is simple, the thing is to NOT over cook it, soon as it turns pink (2 mins), flip (2 mins) and then remove from heat
and shrimp on the grill is simple, the thing is to NOT over cook it, soon as it turns pink (2 mins), flip (2 mins) and then remove from heat
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- Aug 4, 2004
anybody have good marinade recipes for chicken breasts and pork chops?
- 1,092
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- Aug 4, 2004
anybody have good marinade recipes for chicken breasts and pork chops?
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not sure if this is what he's talkin about but I have done something like it before...Originally Posted by Zyzz
post the videos?
in the pit where you put the charcoals, u leave one side empty. fill the entire half with coals, the empty side, u put a big pot or pan of water. when u put the meat on the grill, u put it on the side over the pot of water. and cover the grill per usual.
its a slower cooking process but the meat is definitely fall off the bone good
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- Jan 17, 2005
not sure if this is what he's talkin about but I have done something like it before...Originally Posted by Zyzz
post the videos?
in the pit where you put the charcoals, u leave one side empty. fill the entire half with coals, the empty side, u put a big pot or pan of water. when u put the meat on the grill, u put it on the side over the pot of water. and cover the grill per usual.
its a slower cooking process but the meat is definitely fall off the bone good
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- Dec 18, 2009
Originally Posted by Elpablo21
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Originally Posted by Elpablo21
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- Feb 7, 2010
i tried grilling some Parmesan crusted corn on the cob today and failed...when i unwrapped the foil the cheese and spices were stuck to the foil
where did i go wrong?
next time i try it i'm gonna use pam butter spray on the foil
they still had some flavor on the corn and were decent
where did i go wrong?
next time i try it i'm gonna use pam butter spray on the foil
they still had some flavor on the corn and were decent
- 8,003
- 14,692
- Joined
- Feb 7, 2010
i tried grilling some Parmesan crusted corn on the cob today and failed...when i unwrapped the foil the cheese and spices were stuck to the foil
where did i go wrong?
next time i try it i'm gonna use pam butter spray on the foil
they still had some flavor on the corn and were decent
where did i go wrong?
next time i try it i'm gonna use pam butter spray on the foil
they still had some flavor on the corn and were decent
ghenges
Supporter
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About to run to the store and pick up the steaks.
ghenges
Supporter
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- Jul 18, 2003
About to run to the store and pick up the steaks.
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- Aug 8, 2007
posting for later
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posting for later
bkmac
Banned
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What's everyone drinking/eating this weekend for the 4th?
bkmac
Banned
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What's everyone drinking/eating this weekend for the 4th?
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- Mar 2, 2008
ngredients
* 1 (12-ounce) can beer
* 1 (31/2 to 4 pound) chicken
* 2 tablespoons Basic Barbecue Rub, recipe follows
* 2 cups cola Barbecue Sauce, recipe follows
* 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Directions
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce.
Basic Barbecue Rub:
*
* 1/4 cup firmly packed brown sugar
* 1/4 cup sweet paprika
* 3 tablespoons ground black pepper
* 3 tablespoons kosher or sea salt
* 1 tablespoon hickory salt
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 2 teaspoons celery seeds
* 1 teaspoon cayenne powder
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
*
* 1 cup cola
* 1 cup ketchup
* 1/4 cup Worcestershire sauce
* 1 teaspoon liquid smoke
* 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
* 1 teaspoon onion flakes
* 1 teaspoon garlic flakes
* 1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer
* 1 (12-ounce) can beer
* 1 (31/2 to 4 pound) chicken
* 2 tablespoons Basic Barbecue Rub, recipe follows
* 2 cups cola Barbecue Sauce, recipe follows
* 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Directions
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce.
Basic Barbecue Rub:
*
* 1/4 cup firmly packed brown sugar
* 1/4 cup sweet paprika
* 3 tablespoons ground black pepper
* 3 tablespoons kosher or sea salt
* 1 tablespoon hickory salt
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 2 teaspoons celery seeds
* 1 teaspoon cayenne powder
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
*
* 1 cup cola
* 1 cup ketchup
* 1/4 cup Worcestershire sauce
* 1 teaspoon liquid smoke
* 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
* 1 teaspoon onion flakes
* 1 teaspoon garlic flakes
* 1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer
- 587
- 12
- Joined
- Mar 2, 2008
ngredients
* 1 (12-ounce) can beer
* 1 (31/2 to 4 pound) chicken
* 2 tablespoons Basic Barbecue Rub, recipe follows
* 2 cups cola Barbecue Sauce, recipe follows
* 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Directions
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce.
Basic Barbecue Rub:
*
* 1/4 cup firmly packed brown sugar
* 1/4 cup sweet paprika
* 3 tablespoons ground black pepper
* 3 tablespoons kosher or sea salt
* 1 tablespoon hickory salt
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 2 teaspoons celery seeds
* 1 teaspoon cayenne powder
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
*
* 1 cup cola
* 1 cup ketchup
* 1/4 cup Worcestershire sauce
* 1 teaspoon liquid smoke
* 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
* 1 teaspoon onion flakes
* 1 teaspoon garlic flakes
* 1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer
* 1 (12-ounce) can beer
* 1 (31/2 to 4 pound) chicken
* 2 tablespoons Basic Barbecue Rub, recipe follows
* 2 cups cola Barbecue Sauce, recipe follows
* 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
Directions
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce.
Basic Barbecue Rub:
*
* 1/4 cup firmly packed brown sugar
* 1/4 cup sweet paprika
* 3 tablespoons ground black pepper
* 3 tablespoons kosher or sea salt
* 1 tablespoon hickory salt
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 2 teaspoons celery seeds
* 1 teaspoon cayenne powder
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
Cola Barbecue Sauce:
*
* 1 cup cola
* 1 cup ketchup
* 1/4 cup Worcestershire sauce
* 1 teaspoon liquid smoke
* 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
* 1 teaspoon onion flakes
* 1 teaspoon garlic flakes
* 1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer
bkmac
Banned
- 11,540
- 13
- Joined
- Jul 6, 2006
86 and partly cloudy tomorrow for 4th of July, at least in Brooklyn.
How's the weather looking for everyone tomorrow? What's everyone doing/grilling?
How's the weather looking for everyone tomorrow? What's everyone doing/grilling?