BarbQ season coming

[George Bokros]

I have decided to get more into grilling. Looking at some of the books on the newsstand it appears that many of the recipes suggest pre-cooking things like ribs or brats or chicken breasts prior to grilling.

Questions.....

Do you pre-cook ribs before grilling?

Do you use a rack to stand ribs on edge to grille them?

Have you done a beer can chicken on the grille?

Any secret rubs of seasoning you like?

Thanks.

[Dave Lehnert]

I have decided to get more into grilling. Looking at some of the books on the newsstand it appears that many of the recipes suggest pre-cooking things like ribs or brats or chicken breasts prior to grilling.

Questions.....

Do you pre-cook ribs before grilling?

Do you use a rack to stand ribs on edge to grille them?

Have you done a beer can chicken on the grille?

Any secret rubs of seasoning you like?

Thanks.

Seasoning I use this on most all meats.
https://www.walmart.com/ip/McCormick-Grill-Mates-Montreal-Steak-3-18-OZ/10309031?wmlspartner=wlpa&adid=22222222227009357536&wl0=&wl1=g&wl2=c&wl3=40889223632&wl4=pla-78283855887&wl5=9015676&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=10309031&wl13=&veh=sem



Ribs I do use a rib rack. Full cook on the grill.
https://www.amazon.com/Weber-6605-Original-Rack-Grilling/dp/B00FLRB4OI

I have done beer can chicken. I don't care for the beer taste. I no longer use the can but a stand with juice.
Something like this ( The one I have is cheaper made )
https://www.amazon.com/Beer-Can-Roaster-Beeroaster-Vegetables/dp/B001VKYAUY/ref=sr_1_3_sspa?s=lawn-garden&ie=UTF8&qid=1525042824&sr=1-3-spons&keywords=beer+can+chicken&psc=1

Here is a good grilling book for the beginner. Lot of good basic recipes.
https://www.amazon.com/gp/product/0544952375/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1


(https://www.amazon.com/gp/product/0544952375/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1)

[Nathan Johnson]

Chicken breasts and pork chops I dry rub with Famous Dave's Rib Rub and Lawrys. I grill them slow on low heat to 165. It's amazing how much better the moisture retention is this way.

[Stan Calow]

Propane grill, two burners - front and back.

Do you pre-cook ribs before grilling? Not ribs. Chicken pieces, yes. Sausage , yes - helps keep them from splitting.

Do you use a rack to stand ribs on edge to grille them? No. Wrap in aluminum foil, bone side down, on indirect heat around 250 F for about 4 hours.

Have you done a beer can chicken on the grille? No. Dont think it adds much to it. Just a convenient way to hold the chicken up. But, its much better to do the chicken in pieces so you have more control. When done on the grill, put the chicken pieces in a pot with some water, on the grill. The steam will keep the chicken moist and not dry as it is almost sure to be.

Any secret rubs of seasoning you like? 21-gun seasoning from Trader Joes for steak, burgers. Local BBQ restaurant mixes for ribs. We have a ton of BBQ restaurants here in KC, and a zillion choices for rubs and sauces. Sometimes I add a chunk or two of cherry or maple from the scrap bucket.

[Matt Meiser]

We grill at least once a week on average even in the dead of winter. Summer as much as several times. I LOVE my Big Green Egg (and my moms Kamodo Joe—don’t care what color.)

Google spatchcock chicken, buy yourself a good remote-read thermometer from Theroworks and don’t ever look back. We average every other week for them. Save the backs and other bones left after the cook in a bag in the freezer and make brothe when you get enough. I pull the chicken that’s left and use it for salads or sometimes Asian-inspired noodle bowls with the broth for lunch.

I tried a lot of rubs before finding one I kind of liked but was too salty. I diluted with more of the other ingredients until it tasted right. When it was nearly gone I replicated and recorded the quantities so now I can make more.

For ribs, I like the 3-2-1 method. This is controversial but I like them. Except increasingly I can’t eat higher fat meats and at this point I’d rather make the chicken.

Another favorite for us is cedar plank salmon. Just salt and peppered, cooked at about 300 with some cherry chips for more smoke. Again, leftovers for salads.

We also do “shrimp fajitas” just grilling the peppers and onions in a basket seasoned with a “Mexican” seasoning from Mrs Dash. Then we grill the shrimp with the same seasoning on skewers, and finally warm the tortillas on the grill. Makes a healthy and very flavorful meal that takes very little work.

[Joe Mioux]

I use a big green egg, but also have a gas grill (Broilmaster) and a Weber kettle.

Ribs? Dry rub with a sweet pork seasoning, normally we just make our own. smoke/slow cook at 275-300 for an hour, then wrap in foil with a honey, mustard, tiger sauce and a little white wine then wrap. back on grill for an hour. unwrap, bbq sauce then back on grill for halff hour or so.

Chicken wings on gas grill, just salt and pepper, then bring inside and dip in various homemade dipping sauces.

Turkey on a grill is excellent.

Pork butts, briskets, homemade pizzas (including dough) all go on BGE

[Barry McFadden]

We do a lot of beer can chicken on the grill.... turns out great every time... just remember to put the chicken on the side of the grill that has no flame....

Most rib enthusiasts will probable cringe at this ...but I found a recipe for ribs in a newspaper about 20-25 years ago that was taken from a restaurant in the Dominican Republic called...I think.. The Best Little Boar House. They are done in the oven (can also be done on the grill) for about 2-2 1/5 hours using a method that makes them fall off the bone when done and VERY tasty... a simple recipe for the sauce as well... have never done them any other way since.. people love them... If anyone's interested I suppose I could upload the recipe to this thread...

[Bruce Wrenn]

We grill on a little larger scale. Three weeks ago, did a whole hog (minus head) which dressed weighed a little over 100#. Started her on gas (first two hours @ 275) then changed over to charcoal. Started meat side down , and turned it over at five hours.Then started mopping with sauce. Couple hours later, she was done. Served straight form the grill. That's why we call them "pig pickn's. Sauce was a commercial one called Georges. Served with slaw, boiled potatoes, and hush puppies. Nannar puddin for dessert, along with southern comfort to drink. FYI, southern comfort is sweet iced tea. Grill is made from a 275 gallon oil barrel, that is mounted on a trailer. I have a second grill that we use for chickens. The racks have fencing on them. Put all the chickens on at one time, tie the two racks together, and when it's time to turn them, just turn all at one time

[Dave Lehnert]

We also do “shrimp fajitas” just grilling the peppers and onions in a basket seasoned with a “Mexican” seasoning from Mrs Dash. Then we grill the shrimp with the same seasoning on skewers, and finally warm the tortillas on the grill. Makes a healthy and very flavorful meal that takes very little work.

May have to give the shrimp fajitas a try.
What size shrimp do you use?

[Matt Meiser]

Uhh...Not sure we really pay attention to the marked size rather than just looking at the size. We usually plan for 3 per tortilla and buy the fajita-size tortillas if that give you a rough idea.

[Dave Lehnert]

Uhh...Not sure we really pay attention to the marked size rather than just looking at the size. We usually plan for 3 per tortilla and buy the fajita-size tortillas if that give you a rough idea.



Thanks for the info.

[Eric C Stoltzfus]

I do a lot of bbq. I smoke something at least once a week. Smoking is going to give you much better results than grilling alone, however, it will also take more planning ahead. I have a Masterbuilt electric smoker and that is about as easy as smoking gets. Almost any rub is good, but I especially like the Cabella's or Weber rubs. One of my favorite things to cook is whole chicken. I rub the thing down with a bunch of rub, let it set over night, then smoke it for about 3 hours or until it is 175 degrees in the breast. I then put it under the broiler in the oven to make the skin crispy. That is about as good as chicken gets.

[Rod Sheridan]

Hi, we BBQ year round, even when it's -30 out.

For ribs and pork hocks, we cook them in the oven in a covered casserole dish with some cider and onions.

Once cooked, they get transferred to the grille to crisp the exterior and caramelize the sauce.

for chicken, we often do jerk, and it's grilled only using indirect heat. Pork chops and sausages same thing.............Regards, Rod.

[Ole Anderson]

My son got a Traeger pellet grill last year and really likes it but I haven't actually seen it work. I see them at my local ACE hardware and am tempted. Anyone here BBQ with a pellet grill?

[Mark Blatter]

My son got a Traeger pellet grill last year and really likes it but I haven't actually seen it work. I see them at my local ACE hardware and am tempted. Anyone here BBQ with a pellet grill?

I have a friend that does Traeger a bunch, and he convinced me to get one. I used it a few times and was totally unimpressed. It did steaks OK, burgers were pretty good, and chicken was dried out. I returned it to Costco. A year later, I ate dinner at my sister's house and they had a BGE and the food was great. I bought a black egg and have loved it. I enjoy cooking turkey on it the most, but also do everything else on it. The smokey flavor is great. I use leftover hardwood scaps from my shop, but also have a bunch of cedar off-cuts that give a wonderful flavor.

What is funny, is that what I cook most, chicken breasts, I find cook best on a gas grill. I cook thick ones, doing three minutes on a side then rotating them. After several times, when the breast is not soft any more, I split them down the middle. The inside is still raw at that point, so I put the cut side down for another 2-3 minutes. They are fully cooked at that point. This gives a very moist meal that is fully cooked. Every time I just grill the breast to an internal temp of 165 it is dry. Splitting them down the middle, butterfly style, cooks the inside quicker and retains the moisture. Just did four big breasts yesterday and they were great.

[Marshall Harrison]

I only use my gasser for steaks. Ribs and everything else go on one of the two Big Green Eggs. Which one depends on how much I'm cooking. The MiniMax will get the wings and burgers duty while ribs and Boston Butts etc get the LBGE and 12 - 16 hours of slow cooking.

No precooking of anything. Steaks get a heavy dose of McCormicks like Dave L linked to. Everything else gets Holy Cow Rub or my own rub concoction.

[Alan Rutherford]

Ribs (that means pork): 2 hours grill, 2 hours in oven at 350 in foil with some beer or apple juice, 1 hour back on grill, baste with juice or sauce toward the end. Time can vary by an hour or more, usually longer. If you have a digital meat thermometer (highly recommended) you want 195-200 degress. You will find that the temperature stalls around 165. Back ribs ("baby back") cook 1-2 hours faster. I do ribs over charcoal. It takes some practice to keep the right amount of coals going.

Chicken: The best thing I ever bought for the grill was a rotisserie attachment. Got the motor and clamps on clearance at Lowe's for $3 years ago. Made a spit from 3 feet of 3/8" drill rod. I usually put salt & seasonings under the skin of the bird. Stick it on the spit and let it go. It takes nearly 3 hours and is overcooked based on temperature alone but it's not tender enough if you don't let it go. Really good, really easy. You can buy the parts on Amazon but you need a grill it will work with and propane is easier.

Lots of advice here: https://amazingribs.com/table-contents.