To avoid these ads, REGISTER NOW!

Is it BBQ season yet?

To avoid these ads, REGISTER NOW!
Y

yeldogt

Well-known member
Joined
Jan 2, 2012
Messages
18,184
I have an indoor grill :)

That SnapOn is cool ... My problem with most of the carts is that they allow water to get in ... That looks like it would also.

So you can't store stuff in them
 
Z

Zrexxer

Well-known member
Joined
Jan 23, 2007
Messages
5,058
Location
Pflugerville, TX
I personally think they're kind of cool and wouldn't mind having one, but I've seen them sell for half what that guy's asking, and I wouldn't even pay that much.
 
C

cajunfirehawk

Well-known member
Joined
Nov 29, 2011
Messages
2,566
Location
Ms Gulf Coast
Its always season here one way or the other...
IMG_3679.JPG
 
S

ScottsGT

Well-known member
Joined
Jan 1, 2014
Messages
4,883
Location
Lake Wateree, SC
Man, that's grillin', not BBQUE! Q'n is indirect heat/smoke. Speaking of, this reminds me that my old smoker has the fire box rusted through. I need to start shopping for a new one. I'm thinking about the electric one posted above.
 
6

67carl

Well-known member
Joined
Dec 10, 2013
Messages
3,911
Location
California
ScottsGT said:
Man, that's grillin', not BBQUE! Q'n is indirect heat/smoke. Speaking of, this reminds me that my old smoker has the fire box rusted through. I need to start shopping for a new one. I'm thinking about the electric one posted above.
Click to expand...

Lowe's has one built exclusively for them by (can't remember the name but will look for it) that is a direct copy of the Traeger Jr digital controlled pellet smoker at half it's cost. It's been well reviewed. I think this might be my entry into smokers this spring...
 
To avoid these ads, REGISTER NOW!
C

csp

Well-known member
Joined
Mar 23, 2010
Messages
5,720
Location
Franktown, CO
Says the guy in "tropical" North Carolina. :D

We grilled New York Strips tonight at 3 degrees F.
 
S

Shadowdog500

Well-known member
Joined
Dec 7, 2009
Messages
9,872
Location
Down the shore
+1 on it being BBQ season all rear round! Anyone who hasn't grilled or smoked while it's snowing isn't really a ******** BBQ enthusiast.


My wife bought one of those electric Masterbuilt smokers. Being charcoal guy with two weber smokey mountain smokers I initially turned my nose up at it. After we seasoned it by smoking a few things in it, it turned out some preset good smoked food. But I still prefer my WSM.

Chris
 
OP
S

Steroblan

Well-known member
Joined
Jan 31, 2012
Messages
259
Location
Northern Calif
Yes, I knew the topic would spark some to "Say, what?". Nice to see the gamut of choices out there for year round outdoor cooking. My free barrel cooker does as well a job as the higher end units. Just my opinion though.
 
W

WhiteLightning

Well-known member
Joined
May 23, 2012
Messages
117
Location
Philadelphia, PA
I'll admit, I've never BBQ'd in the colder months. I might have to start!!!

I don't have a smoker, just a regular old propane gas grill. Anyone use a gas grill and have secrets for getting the most out of BBQ'ing meats in terms of flavor?

Dry rub?
Wet rub?
Low and slow?

Newb BBQ guy here LOL. We typically just put some BBQ sauce on chicken or beef and let it cook. :scared:
 
R

ryanedoyle

Active member
Joined
Dec 16, 2014
Messages
33
Location
Mansfield, Texas, USA
WhiteLightning said:
I'll admit, I've never BBQ'd in the colder months. I might have to start!!!

I don't have a smoker, just a regular old propane gas grill. Anyone use a gas grill and have secrets for getting the most out of BBQ'ing meats in terms of flavor?

Dry rub?
Wet rub?
Low and slow?

Newb BBQ guy here LOL. We typically just put some BBQ sauce on chicken or beef and let it cook. :scared:
Click to expand...

My first post on a garage / tool website and its about BBQ! Who would have thought! Anywho there are lots of ways to fully flavor meat when cooking on a gas grill. To me a simple salt water brine or a nice marinade can do a ton to make your BBQ feast even better. For poultry I like to use a 1 cup, course sea salt (DO NOT USE TABLE SALT), to 4 cups filtered water. The brine causes water to be pulled into the meat make it much more juicy. With marinades I use for the most part on beef. I have experimented with a TON of different ones but I always fall back on a simple Italian dressing and fresh ground black pepper. You may also consider buying a smoker box link . You wont get all the flavor you would from a full smoker but you can expand your meat taste by quote a bit. I am not an expert but if you would like to ask me any questions PM me.
 
C

cajunfirehawk

Well-known member
Joined
Nov 29, 2011
Messages
2,566
Location
Ms Gulf Coast
I think this is going to be my next bbq buy, don't laugh it gets good reviews and suppose to be a charcoal miser when grilling too. I cant invest the $ in a real big green egg to sit outside with the rest of my grills and smokers so this may be the next addition.


BTW what is the top hat on those ugly drums made out of, looks like a giant funnel :headscrat
 
Last edited:
N

NakeDiesel

Well-known member
Joined
Sep 6, 2007
Messages
2,750
Location
oklahoma
I'm smoking 40 lbs of grass fed beef and a few hearts and tongues in 2 weeks for a get together out at my place for our racing org. Hoping it's above freezing.
 
M

mjeff87

Well-known member
Joined
Jan 22, 2010
Messages
2,748
Location
Richmond, VA
I've got an 8 lb pork belly curing in the refrigerator as we speak.....come Saturday I will rinse and dry it and let it air dry in the fridge overnight, then it goes on applewood smoke early Sunday morning. If it turns out good, I'll post some pics. Right now it just looks like a big hunk of fat with a bunch of seasoning (maple sugar, black pepper and curing salt) on it, LOL.

Jeff

 
Last edited:
M

mjeff87

Well-known member
Joined
Jan 22, 2010
Messages
2,748
Location
Richmond, VA
cured pork belly that is rolled and not smoked = pancetta

cured, flat and smoked = bacon

I'm going for bacon:bounce:
 
I

icenfire01

Well-known member
Joined
Jul 10, 2013
Messages
445
Location
South Dakota
WhiteLightning said:
I'll admit, I've never BBQ'd in the colder months. I might have to start!!!

I don't have a smoker, just a regular old propane gas grill. Anyone use a gas grill and have secrets for getting the most out of BBQ'ing meats in terms of flavor?
Dry rub?
Wet rub?
Low and slow?

Newb BBQ guy here LOL. We typically just put some BBQ sauce on chicken or beef and let it cook. :scared:
Click to expand...

The secret to getting the most out of your BBQ is to stop using a gas grill and get either a pellet grill or a charcoal grill. :lol_hitti

I fought it for years but finally bit the bullet. My buddy is always cooking pork loin on the gas grill and I kick his **** every time when it comes to flavor and he keeps ribbing me for my secret. Turns out its not a secret, its right in front of him!!
 
S

ScottsGT

Well-known member
Joined
Jan 1, 2014
Messages
4,883
Location
Lake Wateree, SC
mjeff87 said:
I've got an 8 lb pork belly curing in the refrigerator as we speak.....come Saturday I will rinse and dry it and let it air dry in the fridge overnight, then it goes on applewood smoke early Sunday morning. If it turns out good, I'll post some pics. Right now it just looks like a big hunk of fat with a bunch of seasoning (maple sugar, black pepper and curing salt) on it, LOL.

Jeff

Click to expand...

Be careful with this rig on a wood deck. Coals have the tendency to come out of the door or through rust holes in the bottom, as mine did. I have mine on concrete.
 
You must log in or register to reply here.
To avoid these ads, REGISTER NOW!
Top Bottom