Grilling?

[Mr. DS]

Anyone else enjoy grilling?  I grill pretty much year round from the hotest days in July to the coldest days in January.  I enjoy doing chicken, corn, potatoes, squash, steak, etc.  Just about anything.  I have a smoker that I've been meaning to give a whirl to also. 

[RCMerchant]

Last week I made some killer hamburgers,and some nice steaks....I like to marinade them with  Sweet Baby Rays BBQ Sauce and hot sauce....and wrap an onion up with peppers in tinfoil...Yum Yum!

[ulthar]

I love to grill.  I'm a charcoal man, by the way.

It took me a long time and lots of failed attempts, but I have finally masterd the indirect method of slower cooking for larger cuts of meat on the charcoal grill.  I do London Broils all the time, pork tenderloins, chicken, salmon steaks even the Thanksgiving turkey one year.  Since learning how to do it, I enjoy it.

My wife likes to coat some zuchini wedges with olive oil, salt and pepper and I grill them.  It's about the only way I eat zuchini.  Kabobs with steak, shrimp and veggies are yummy, too.

[RCMerchant]

I love to grill.  I'm a charcoal man, by the way.

I s there any other way? 

[indianasmith]

I joined the forces of darkness and got a gas grill a few years back . . . just got tired of the charcoal MESS!!!!  My specialty is ribs - I sprinkle them liberally with seasoning salt and then dowse them in barbecue sauce, sear both sides, then close the grill and let them cook for about 30 - 40 minutes, turning occasionally, then cut them apart to make sure they cook down close to the bone - throw on some summer sausage when the ribs are nearly done, then grill my squash in the leftover barbecue sauce and rib juice - it's not bad eating!!!!



Here is mine from the 4th!

[Andrew]

I love to grill.  I'm a charcoal man, by the way.

I s there any other way? 

Amen, brothers.  We currently do not have a grill, but that is largely due to my work schedule and not being able to grill often.  I keep holding back the urge to buy a nice little Weber charcoal grill.

[Torgo]

I'm a grilling fanatic.

I'm still using a charcoal grill though as I don't quite have the cash to get a really nice gas grill.

But I do prefer charcoal to almost anything else though.

[CheezeFlixz]

Being a country boy, I have a Charcoal Grill, a propane grill with side burner and deep fryer, BIG Smoker and a built in pit smoker. We grill out, smoke out, fry out about 4-5 days a week. WE even have a fire pit so the kids of all ages can do marshmallows, hot dog and all that.

Tonight it was grilled chicken and grilled garden fresh veggies (Squash, Zucchinis,) and pan fried green tomatoes.

[ulthar]

When I was on the Volunteer Fire Department, we had whole hog barbeque twice a year to raise money.  We had our own "pit" outside the firehouse.   

It was a lot of fun.  We built a big oak fire on a grate and used the coals that dropped through the grate to cook.  Cooking time was 24 hours, done in four hour shifts, and each half had to be turned every 20 minutes.  The best bbq pork in the county, though.

Great, now I'm hungry.

[CheezeFlixz]

When I was on the Volunteer Fire Department, we had whole hog barbeque twice a year to raise money.  We had our own "pit" outside the firehouse.   

It was a lot of fun.  We built a big oak fire on a grate and used the coals that dropped through the grate to cook.  Cooking time was 24 hours, done in four hour shifts, and each half had to be turned every 20 minutes.  The best bbq pork in the county, though.

Great, now I'm hungry.

WHAT? NO TURNING!!! Kidding .... Just put it on there and smoke it with a vinegar based baste ... no turning, a cold smoke about a 200-225 degree tops (190 is better) and a hour or so per 10 pounds. I split the hog and put it on fat side up for some nature basting, and inject it with baste prior to smoking. I use hickory or fruit wood that I burn down to coals on the side and then put in the pit. Bark wood has the bast flavor. And when you can pull out a leg bone or rib and it's clean, it's done. Just add beer. 

[Torgo]

When I was on the Volunteer Fire Department, we had whole hog barbeque twice a year to raise money.  We had our own "pit" outside the firehouse.   

It was a lot of fun.  We built a big oak fire on a grate and used the coals that dropped through the grate to cook.  Cooking time was 24 hours, done in four hour shifts, and each half had to be turned every 20 minutes.  The best bbq pork in the county, though.

Great, now I'm hungry.

I'm actually going to a wedding reception party on July 15th in which they're going to be having a whole hog pit barbeque.   (yes, I have some redneck friends.  )  The actual wedding is going to be private but the actual reception is going to be quite the backwoods shin dig.

I'm really looking forward to it as there's no better eating on the planet when it's done right.

[ulthar]

WHAT? NO TURNING!!! Kidding .... Just put it on there and smoke it with a vinegar based baste ... no turning, a cold smoke about a 200-225 degree tops (190 is better) and a hour or so per 10 pounds. I split the hog and put it on fat side up for some nature basting, and inject it with baste prior to smoking. I use hickory or fruit wood that I burn down to coals on the side and then put in the pit. Bark wood has the bast flavor. And when you can pull out a leg bone or rib and it's clean, it's done. Just add beer.
 

LOL.  Yeah, I always figured SOMEONE would object to the turning.  I did not make the rules, I was a grunt.  And all of us young whipper-snappers got the 12-4 am shift and used it as an excuse to drink heavily and tell stories.  So, some of the turning may have been skipped.   

It was at one of these hog roastings that I had my first taste of chewing tobacco, by the way.  Ah, the memories.

[CheezeFlixz]

LOL.  Yeah, I always figured SOMEONE would object to the turning.  I did not make the rules, I was a grunt.  And all of us young whipper-snappers got the 12-4 am shift and used it as an excuse to drink heavily and tell stories.  So, some of the turning may have been skipped.   

It was at one of these hog roastings that I had my first taste of chewing tobacco, by the way.  Ah, the memories.

Yeah around these parts, I'm in far far western KY just due north of Memphis TN , BBQ is beyond a past time it's a life style for some. Some take smoking a little to serious, I don't think I do, but you never know.
I put my basting pan in the pit on the rack, this steams and keep the humidity high along with the smoke. Fruit and hickory yield the best smoke flavor, maple is mild and oak, ash, walnut are good but there a little hot (heat) IMHO ... great for fireplaces in the winter though. I like to cook low for a long time and when it's falling apart it's ready. I haven't done a whole hog since Memorial Day, might have to do another on Labor day. We get a small hog from 150-200 lbs dressed and split long ways, the butcher will do for you and lay them on the rack and wait and wait and wait ... I baste about every 30 minutes to an hour, depending on the temp and humidity in the pit.
 I enjoy smoking in the winter, fire keeps you warm and there's no bugs out. Nothing better than setting around the fire all night, drinking beer and telling tales. LOL.

We also cure here too, both salt and sugar cure. As high as bacons getting might have to go into business doing it. LOL.   

[Ash]

I love to grill.  I'm a charcoal man, by the way.

Bwaaahhhh!!

"Nothing beats Lady Propane, I tell ya what!"

[Mr. DS]

I've been to one pig roast in my lifetime and it was an all day affair...fun stuff though, tons of drinking and there was also a clam boil midday to keep people full.

I gave up the charcoal lifestyle a few years ago for a Webber gas grill. Only recently did I make that jump to gas.  I grew up on a strict charcoal grilling regiment since I was a kid.  My father would douse the charcoal with what seemed like 800 gallons of lighter fluid.  Oh the fond memories of singed eyebrows.   My current grill has a side burner which unfortunately doesn't get a whole lot of use...its good to know its there though in case I need to do something that would normally stink up the house (seafood comes to mind).   

I guess my dish of choice is chicken quesedillas on the grill.  I usually marinade/baste with Italian dressing for the chicken and use fat free shredded cheese inside the chicken quesedilla with some of my homemade dried hot pepper.  Speaking of that, last night I made some stuffed hot cherry peppers from some pickled peppers that I grew last year.  Good stuff.