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Old 04-05-2011, 01:44 PM   #11
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Originally Posted by taxlady View Post
All natural briquettes? Wow! Never heard of that before. I'll look for them. Have you tried them?

I have a double hibachi and it can be hard to find chunk charcoal that fits easily. Lots of the chunks are too big.

I haven't tried them yet. The bag says natural. No fillers or binders.
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Old 04-05-2011, 02:06 PM   #12
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I do quite a bit of grilling. I also do some true Qing on the pit. I use hardwood charcoal and wood for grilling. Would never consider gas. Gas, IMO is only good for blackening (got to get that CI pan white hot), steaming crabs, boiling crawfish and occasionally deep frying a turkey.

Since I don't have a real wood burning oven, I've been able to rig the grill to allow 600F on the pizza stone. Wood for fuel of course!

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Old 04-05-2011, 02:16 PM   #13
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Glad this thread stirred up some interest in this section. I knew there were closet grillers out there!

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Originally Posted by Chef Munky View Post
Jd,

I enjoy adding fuel to my neighbors opinion of me. Yes I am crazy for grilling in the rain. Definitely eat better then they do to! :)

Are you going to be using a Weber kettle, Gas, or smoker?
Different grills, different techniques will have to be done.Depending on what you have.

Everyone has his, or her own personal preferences when it comes to smoking or grilling. Personally I wouldn't add any more spices then necessary to the Rib Eye. Sometimes too much takes away the flavor of the meat.
I'm just sayin'..
Munky, I'm using an electric smoker with wood chips in a water pan. I however do like a lot of spices on a roast. You can still taste the meat inside, the outside crust is just a treat.
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Old 04-05-2011, 02:34 PM   #14
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Originally Posted by jdthompson View Post
Glad this thread stirred up some interest in this section. I knew there were closet grillers out there!



Munky, I'm using an electric smoker with wood chips in a water pan. I however do like a lot of spices on a roast. You can still taste the meat inside, the outside crust is just a treat.
I'm confused, are you smoking a roast or rib-eye steak? I put a good bit of spice on my brisket, but its going on for 12-16 hours and will be mopped every hour. However, I would never consider smoking a rib-eye steak that should be cooked to medium rare at the most. Anyone tells me they want a steak well done is getting chuck! I would consider sirloin, but only if it is on sale for the price of chuck.

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Old 04-05-2011, 04:07 PM   #15
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I'm confused, are you smoking a roast or rib-eye steak? I put a good bit of spice on my brisket, but its going on for 12-16 hours and will be mopped every hour. However, I would never consider smoking a rib-eye steak that should be cooked to medium rare at the most. Anyone tells me they want a steak well done is getting chuck! I would consider sirloin, but only if it is on sale for the price of chuck.

Craig
Jd, wants to cook/ smoke ( I assumed ) a Whole Standing Rib Roast. 4-5 bones. Here we call it Rib Eye. It's left whole or cut it into Rib Eye steaks.

Jd, Wish I could help you with your smoker- Fancy Pants. ;)

But I don't have the same smoker as yours. One of them is electric, has the pan on the heating element. It just uses the wood shavings. Larger chunks don't work well for it. Don't care for it much. My other is a Brinkman. It does have the charcoal and water pan. It's almost the same method as yours. I don't need any more toys. So don't get me started ;)

You could always look up your brand and see what they recommend the temp be for cooking and smoking it.

Season up your roast. Insert the thermometer. Add it to the smoker when it's reached the correct temperature. Maintain that until your roast is cooked to medium. It will still have that beautiful crust everyone loves. I've done it that way a few times with the Brinkman. It turned out just fine..
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Old 04-05-2011, 04:59 PM   #16
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Inside or out it is usually chicken with the following sauce/marinade. I cut the salt and always use Bells poultry seasoning. Make it according to the recipe the first time and then adapt it to suit yourself.


This is the famous barbecue sauce created at Cornell University's Farm Home Extension in the 1950's.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3 1/3 cups
Ingredients:
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
black pepper to taste
Preparation:
Put Ingredients into a blender and blend until smooth. Marinate chicken in sauce for at least 1-2 hours (overnight is good), baste while cooking.
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Old 04-05-2011, 06:05 PM   #17
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Munky's got it. Hopefully going to try it soon.

Enjoy the warmer weather and get your grills out!
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Old 04-05-2011, 07:50 PM   #18
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I grill year round, I grill a lot more in the summer, but I still like to grill in the winter, tastes so good.

I use gas, I have a chargriller gas grill. I like the ease of turning it on and grilling a couple of chicken breasts, I wouldn't bother preparing charcoal for a couple of chicken breasts.

I also have a wooden deck high off the ground, I just didn't feel comfortable leaving charcoal smoldering for hours out on the deck, it's nice to just shut off the flame. I've done some great smoking on that grill!
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Old 04-06-2011, 05:40 AM   #19
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For those who don't bbq all year long, it's getting near time for "Gentlemen, start your enzimes". I always liked that phrase from a charcoal or bbq grill maker.

Last edited two seconds ago to include bbq makers, and noted by this forum engines settings. I must remember to complete my edited posts within 2 seconds.
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Old 04-06-2011, 06:33 AM   #20
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I ran out of propane for the big grill, so I thought I would experiment with this little guy. A friend gave it to me, and it works pretty good. If I have to take it camping I should be good to go. I've grilled salmon and chicken on it so far this year. And yeah, I was out grilling in a snow flurry this winter. Very fun!

Weber 1520 Gas Go - Anywhere Table Top Grill
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