Official OS BBQ/Grilling Thread

[Curahee]

Re: Official OS BBQ/Grilling Thread

Food processor is a little much for that lol.

LMAO! I would say so!

Just get a cheap cheese grater with a fine grate. You wont need much lemon zest.
I dont use it because I despise it.

McCormick has a small jar of lemon peel you can use too.
Walmart carries it.

[VTPack919]

Re: Official OS BBQ/Grilling Thread

LMAO! I would say so!

Just get a cheap cheese grater with a fine grate. You wont need much lemon zest.
I dont use it because I despise it.

McCormick has a small jar of lemon peel you can use too.
Walmart carries it.

and it is actually good. More potent than you would think for something coming out of a jar. I recommend going this route instead of doing the whole fresh lemon thing. I know that sounds strange, but it is less hassle.

[mgoblue]

Re: Official OS BBQ/Grilling Thread

We made some great chicken kebobs yesterday (I'm kicking myself for not taking pictures).

She got the marinade from her Aunt, but it's got a bunch of stuff like Teryaki sauce, honey, onions, a few other spices and whatnot. Ended up being a slightly sweet (but not too sweet) chicken kebob. Got some nice grill lines on them and tasted amazing.

Going to try that marinade sometime on chicken breasts. We're eating more chicken and other stuff to be healthier, and always need new marinades to mix it up.

[DocHolliday]

Have had a weber 4 burner summit for about 6 years.

Regular maintenance and cleaning (never replaced parts) and I cover her up.

Fires up every time.

One of the great American products IMO.

Love me some Weber.

[Curahee]

Re: Official OS BBQ/Grilling Thread

I just wanna say that I really appreciate everyone that has made this thread a success. I had a feeling it would be a hit.

I just would like to encourage and remind everyone to take pictures, post recipes, different ideas, questions, whatever.
Especially now that it is officially grilling season, at least in the Western Hemisphere, Im sure we are all gonna be grilling more often.

Even if you have to take pictures with a crappy phone cam.... take em, upload them somewhere and post them here.
I know we would all like to see them.

If you find something interesting on the internet like Pinterest or Facebook or wherever, feel free to let us know about it.

Many threads here get stagnant and die. Lets not let this one end up like that.

Thanks again for all your participation!

[Curahee]

Re: Official OS BBQ/Grilling Thread

I had to post this.....

My 7 y/o son loved the ribs so much that he gnawed the bone clean!

[WWF80sKid]

Does anyone have any secrets to making cooking out ordinary hot dogs way more tasty?

Also, where can I go to get pecan wood to burn to give the meat more flavor?

[shugknight]

Re: Official OS BBQ/Grilling Thread

Wrap it in bacon.

[WWF80sKid]

Wrap it in bacon.

There you go! Lol

I have tried seasoned salt. Don't figure there is too much extra you can do with hot dogs.

[Curahee]

Re: Official OS BBQ/Grilling Thread

Does anyone have any secrets to making cooking out ordinary hot dogs way more tasty?

Also, where can I go to get pecan wood to burn to give the meat more flavor?

I bought a bag of pecan wood at home Depot.

Also, you can grill your dog's with onions. Just wrap the dogs and the onions in foil and grilled them that way.

[WWF80sKid]

I found this list on a website about different kinds of woods and the flavored they give. Pretty cool.

------

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

BBQ List members and other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

[Curahee]

Re: Official OS BBQ/Grilling Thread

NATIONAL BRISKET DAY: BASIC LOW-AND-SLOW BRISKET

[Curahee]

Re: Official OS BBQ/Grilling Thread

I had a great idea for hotdogs.

Chop up some jalapenos, mix with some shredded cheese, either by hand or in a food processor.

Slice hotdogs down the middle but not completely in half.
Stuff the hotdogs with the jalapeno & cheese mixture.
Wrap in foil and place on the grill over indirect heat.
You can wrap the dogs individually or in a group but no more than four at a time.

Should make a nice and spicy rendition of an American favorite.

[mgoblue]

Re: Official OS BBQ/Grilling Thread

I had a great idea for hotdogs.

Chop up some jalapenos, mix with some shredded cheese, either by hand or in a food processor.

Slice hotdogs down the middle but not completely in half.
Stuff the hotdogs with the jalapeno & cheese mixture.
Wrap in foil and place on the grill over indirect heat.
You can wrap the dogs individually or in a group but no more than four at a time.

Should make a nice and spicy rendition of an American favorite.

I actually like the "cheese dogs" you can buy, so this sounds good! Nice way to get the same effect but use better ingredients.

[Fresh Tendrils]

Last night's dinner.

T-Bone I cleaned and brushed with virgin oil before seasoning with salt, ancho chile pepper, ground cumin, and black pepper. Delicious.