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Opinions on Grills
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Sep 26 2009, 3:02 AM EDT by
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Thread started: Jul 10 2006, 11:50 AM EDT
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Has anyone had the wonderful experience of buying a grill and loving it so much that you BBQ even more than you did before?
Or, have you been one of the unfortunate souls to buy a grill only to find it wasn't worth the price and didn't meet your expectations?
If you've had either of these experiences, tell us about them here. It can help others when trying to determine which type/kind/size of grill to buy.
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Last Reply:
RE: Opinions on Grills
By: ,
Sep 26 2009, 3:02 AM EDT
my dog is getting fatter.
ONE SIDE NOTE ON THIS GRILL. i am a carpenter by trade and a mechanic by need. i also do cement. IF YOU WANT THE SIDE FIRE BOX HAVE A METAL CUTTING SAW AND DRILL HANDY. other wise be prepared for a nasty fight. mine took 4 hours sad to say. i had to use my tin snips and a drill finally. alot of the material that needs to be STRUCK by a hammer really needs to be cut . had i bough it all assembled i would have felt bad about not doing it my self so i bought the boxes and tried to assemble inside DON'T DO THIS. GO OUT SIDE. also you probably would if you are like me prefer to assemble it one day then cook the next *this give time for the aches and pain to subside* and you have a perfect grill day to remember.
sorry my 2 cents was so long thanks for listening.
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Anonymous |
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Never bake ribs
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Jun 14 2009, 11:22 PM EDT by
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Thread started: Apr 1 2007, 4:07 PM EDT
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Never oven bake ribs. Its just not right.
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RE: Never bake ribs
By: ,
Jun 14 2009, 11:22 PM EDT
I bbq and bake ribs. Your just limiting yourself. I pressure cook mine first to tenderize them and then either finish them off on the grill or in the oven. Just depends on what is going on. Best tender and juicy ribs you will eat. I use Hoison BBQ sauce. Sweet Hot Chinese BBQ sauce.
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Both
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Jun 14 2009, 11:19 PM EDT by
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Thread started: May 25 2009, 5:36 PM EDT
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I don't understand why you always have to pick. I agree that food cooked over charcol does have a delicious and distinct taste, however cooking over propane is much faster and easier. If I am grilling after work, gas is the way to go, but on the weekends bring on the charcol!
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RE: Both
By: ,
Jun 14 2009, 11:19 PM EDT
I totally agree.. no point in limiting yourself. I love both. Currently I have a weber gas grill but am thinking of buying a weber charcoal. Your obviously an independent thinker.
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brat burgers
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May 25 2009, 5:55 PM EDT by
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Thread started: May 25 2009, 5:55 PM EDT
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I was introduced to these about a year ago and they are awesome. Brat burgers are brat meat, but in burger form instead of sausage. This means no casing, so no burning squirk of brat juice when you take a bite. Johnsonville makes them but I have't found them in the large chain grocery stores but rather at the small chain grocery and produce stores. Check them out, they are worth it!
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cheeseburger heaven
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May 25 2009, 5:44 PM EDT by
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Thread started: May 25 2009, 5:44 PM EDT
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For those of you who love a great cheeseburger try this one. One you have your meat portioned out create two patties out of it. Take your cheese of choice and put it in the middle of a patty. Take the second patty and put it on top and pinch the two patties together. Then grill it up and you end up with a delicious hamburger with the cheese metled on the inside, oozing out with each bite.
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survey on barbecue
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Nov 10 2008, 10:22 PM EST by
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Thread started: Nov 10 2008, 10:22 PM EST
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Hi everybody,
I am a future industrial designer and under my studying completion project I have to interview barbecue’s users. I have prepared a survey to facilitate data compilation. I’d like you to participate to this survey and send this link to every barbecue’s users that you know. Thanks you.
http://www.zoomerang.com/Survey/?p=WEB228GQ6MX8F5
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some great BBQ recipes
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Sep 23 2008, 9:42 AM EDT by
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Thread started: Sep 23 2008, 9:42 AM EDT
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these 2 sites have a few great BBQ recipes on them.
www.best-tailgate-recipes-ever.com
www.best-chicken-recipes-ever.com
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Kansas City BBQ
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Aug 19 2008, 9:40 PM EDT by
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Thread started: Aug 17 2006, 3:35 PM EDT
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Sorry, but as a native of KC, the "real" BBQ in KC comes from Gates or Arthur Bryants, the two best BBQ joints in the universe. People from outside of KC claiming to know anything at all about BBQ are just living in a fantasy world.
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RE: Kansas City BBQ
By: ,
Aug 19 2008, 9:40 PM EDT
I forgot about another neat BBQ joint. BB's Lawn Side BBQ at 85th and Troost.
Mike Shannon has live jazz and blues and good BBQ.
Can't beat that combo.
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HEY!
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Mar 7 2008, 11:21 PM EST by
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Thread started: Mar 7 2008, 11:21 PM EST
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Hey this is a cool website! I love B-B-Q. I like hot wings! I also have a website. My URL. is http://fromnerd2cool.wetpaint.com/ .Please come and join. Thanks buddyfish2. Post back or message me.
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facebook bbq!!!
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Mar 3 2008, 11:23 AM EST by
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Thread started: Mar 3 2008, 11:23 AM EST
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http://facebook.frozenbear.com/r/?app=bbqfight&source=573158260_user
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Facebook BBQ!!!
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Mar 3 2008, 11:17 AM EST by
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Thread started: Mar 3 2008, 11:17 AM EST
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If you like facebook and you like bbq's, then you should look at this!
http://facebook.frozenbear.com/r/?app=bbqfight&source=573158260_user
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facebook bbq!!!
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Mar 3 2008, 11:16 AM EST by
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Thread started: Mar 3 2008, 11:16 AM EST
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Like bbq?
Like facebook?
http://facebook.frozenbear.com/r/?app=bbqfight&source=573158260_user
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Anonymous |
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Oh my gosh!
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Nov 10 2007, 3:15 AM EST by
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Thread started: Apr 14 2007, 3:33 PM EDT
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How crazy do yuo have to be to do a site on BBQ!?
Love,
Laura
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timvanderkley1 |
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this page looks cool
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Oct 24 2007, 2:50 AM EDT by
timvanderkley1 |
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Thread started: Oct 24 2007, 2:50 AM EDT
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this page looks cool
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go to kansascitygoldwireless.wtpaint.com
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Aug 17 2007, 11:03 PM EDT by
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Thread started: Aug 17 2007, 11:03 PM EDT
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Kansas City Gold is a premier mobile phone service that teamed up with Bradford Cellular Phones (http://bradfordmobilephones.wetpaint.com/) and Hannahs Mobile Phones to provide the best mobile phone service in the country. We don't just provide phone service, we also provide direct tv, the internet, a great broadband network, and sirus radio. It's not easy making a great phone service, and phones, we are working with Motorola, and talking with Sprint, and Verizon Wireless. If you have any more questions you can email us at kansascitygold@gmail.com or you can call us at 913-563-0614. Thank you and please check out our phones.
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Chicken Ka-Bobs
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Aug 1 2007, 7:28 AM EDT by
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Thread started: Aug 1 2007, 7:28 AM EDT
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Boneless, skinnless chicken cut into 2" cubes, Purple Onion, Green Bell Pepper (Mushrooms optional) soaked in Paul Newmans Balsamic Vinegar Dressing overnight. Skewer all. Works on both Gas and Charcoal grills. Just the aroma is overwhelming to the senses. Works just as well using veggies only on a foil fused set-up..Veggies folded in foil with tiny holes to let steam and aroma escape. Neighbors go nuts as the balsamic fills the air. Best Marinade I've ever tasted!!! Thanks Paul Newman.
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Anonymous |
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BBQ Origins
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Jun 5 2007, 10:15 AM EDT by
Anonymous |
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Thread started: Jun 5 2007, 10:15 AM EDT
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In the Carribean, sometime before Blackbeard and his ilk, natives broiled meat on a raised platform of sticks, a barbacoa in Spanish. This concept was adopted by the early boucaniers (those who prepared meat this way) and who became the bucaneers that preyed on shipping on the Spanish Main.
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Charcoal
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Jun 1 2007, 7:13 PM EDT by
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Thread started: Jun 1 2007, 7:13 PM EDT
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Charcoal all the way! What ever happened to the old grills that were open and had a large hood over them to block the wind and mount a rotisserie? I sure would like to find one of those.
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BBQ Infidels
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May 28 2007, 1:52 AM EDT by
Anonymous |
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Thread started: May 28 2007, 1:52 AM EDT
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A BBQ site with the word "parboil" in it??? Oven baked ribs??? Whats next? Oven baked Brisket? ooops...got that too! The Smoke Shack?More like "Yuppieparboiled/ovenbakedtastlessmeat.com"
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Anonymous |
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about your family secret sauce page..
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May 16 2007, 4:08 PM EDT by
Anonymous |
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Thread started: May 16 2007, 4:08 PM EDT
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i got a rub i can share, but i cant find where to put it, so i'll put it here.
ok here's the ingredients:
~Any USDA Prime choice beef steaks will do fine
~dry mustard
~ginger powder
~chipoltle powder
~garlic powder
~salt - 2 good pinches (get rubbed on to steak before actual rub, do not add in rub mixture)
~pepper - few good grinds (get rubbed on to steak before actual rub, do not add in rub mixture)
~chili powder
~mexican blend
~cacao nibs (grind down to a powder)
~your choice of coffee
[equal parts coffee and cacao powder]
[equal parts dry mustard, ginger powder, chipoltle powder, garlic powder, and chili powder (half of the amount of coffee or cacao)]
ex: 8 tblsp. coffee
4 tblsp. mustard
[rub as much salt and pepper on steaks as you want]
ok there it is :D
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