"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Thread Tools Display Modes
Old 02-07-2006, 03:37 PM   #21
Senior Cook
240brickman's Avatar
Join Date: Dec 2005
Location: Central Pennsylvania
Posts: 109
Send a message via AIM to 240brickman Send a message via Yahoo to 240brickman
Goodweed, I LOVE that picture! Is that your own grill?

I'd like to get a picture like that...my own grill, in a cavern of snow, with me standing there, BBQ tongs in hand, and the grill smoking away. I'd be wearing a parka, Ray-Bans, shorts and flip-flops. Holding a bottle of Corona.

That would make the best postcard!


Pleasure in the job puts perfection in the work--Aristotle

240brickman is offline   Reply With Quote
Old 02-07-2006, 03:44 PM   #22
Senior Cook
Join Date: Jan 2006
Location: Bulldog Country
Posts: 156
Mr Dove, I cannot imagine being anywhere with that much snow! Excellent! I imagine that if you live somewhere with frequent snowing, you just have to grill no matter the weather!

I grill, cuz I always can, cuz it is never to cold in Georgia!


The Glory of God is Man Fully Alive!
Jenny is offline   Reply With Quote
Old 02-07-2006, 04:38 PM   #23
Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
Luckily my grill is on my deck, right outside of the dining room door.
We grill year round, (high winds or torrential downpours permitting).
My burgers are usually ground chuck, 85/15 lean to fat, well chilled. Then I mix in minced onion, jalopeno pepper, salt and black pepper to taste. Mix with hands just untill blended, do not over work. I like them grilled medium rare over direct heat, then topped with smoked provolone.
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 02-08-2006, 04:27 PM   #24
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,197
240Brickman; Yup, that's my grill. I have that bank on the West side to block the wind for me. It's nearly 6 foot tall now, as we got about another 18 inches between last Friday and Tuesday night. It works great. When the wind was howling and the snow dirfting into large piles in everone's yards, my grill area had only about a 8 inches of snow acumulate. And 8 inches is much easier to shovel than is 18 inches. The real advantage is that I can maintain a more even cooking temerature on the Webber as the wind-block helps keep the air static. moving air cools the grill metal quickly, which in turn reduces the temperature under the cover.

All year grilling is possible in most climates. It just takes a little more work at my house.

Seeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-08-2006, 07:31 PM   #25
Sous Chef
Sandyj's Avatar
Join Date: Sep 2004
Location: Northern New Jersey
Posts: 579
My dh grills all throught the winter - it's our fave Friday night thing to do. A few years ago, after a a nice bit of snow had fallen, some little boys on the other side of the back yard hedge smelled the Friday night lamb chops as they were cooking, and dh heard the one say to the other, "hey! what's that? smells good!", and the other say, "oh yeah, it's that crazy guy next door....he's nuts" Sandyj :)
Sandyj is offline   Reply With Quote
Old 02-09-2006, 08:56 AM   #26
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
it smelled so good tho, sandy.

we wouldn't think you were nuts if you shared it with us , ya know.

just kidding. whereabouts in joisey are you. i'm in the northeast, bergen county. we're not really having a winter this year, so grilling's been easy.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 02-09-2006, 11:18 AM   #27
Always Hungry's Avatar
Join Date: Jul 2005
Location: W. Hollywood, California
Posts: 60
Send a message via Yahoo to Always Hungry
I don't eat red meat anymore, but people love my hamburgers. I cook
them on a gas grill and give them a splash of beer while they're grilling.

I marinate them an hour or two before cooking with the following:
*my favorite beer
*a few teaspoons of A1 per burger
*a tablespoon or more of ketchup per burger
*dash of pepper
*chopped onions mixed in
*tablespoon of bbq sauce per burger
We make good food, great. TM
Always Hungry is offline   Reply With Quote
Old 02-09-2006, 11:33 AM   #28
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
Another Foreman grill user here

middie is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.