The thrill of the grill

marin county, ca ^ | 21 May 2003 | Debra Hale-Shelton

[Eala]

At my house there is no season, it's all year long, nice post.

Same here, rain or shine. (Here in Seattle we have a saying on the order of, "If you're not willing to do it in the rain, be prepared not to do it at all.")

[Mister Baredog]

"Barbecue is very deeply imbedded in our national psyche and has been since even before we were a nation,"

As transplanted westerners living in the east I remember shoveling snow to get to the barbeque, fortunately I'm back in the west without the snow. This post is making me hungry!

[CyberCowboy777]

Old Bay?

[familyofman]

This is not fair! I'm in BBQ pergatory right now - on a diet where only very lean meat & not sugar or other sweets are permitted. Plus we have so much rain now & forecasted that I have to do my grilling with rain gear & umbrella (plus no beer/wine/vodka/bourbon/scotch). I'm rgetting really cranky on this cursed diet (but have lost 15 #s over the last 1 1/2 weeks). Only 2 1/2 weeks to go (20 #s more)..

[lormand]

The reason why I am not Jewish or Muslim!!!

[stainlessbanner]

veggies are good, veggies are good : )

Find some creative ways to prepare veggies - you can grill out kabobs and throw some corn on the grill. 15lbs is great - keep it up.

Now pass the bbq!

[CyberCowboy777]

I die fat before I give up eating BBQ!

Your a stronger one than I!

[Excuse_My_Bellicosity]

Good stuff, I saved those recipes for future reference.

[Constitution Day]

[Ol' Sox]

The lovely Mrs. Sox and I recently went to a Brazilian "churrascaria" restaurant - loosely translated as a House of BBQ. Of course, this is not the same remarkable BBQ discussed here recently, nor does it pretend to be. It is marinated, fire-roasted meats on 3 foot swords (okay, skewers) which are then brought to your table and sliced right onto your plates by gauchos! (okay, maybe they were out-of-work actors, but they were dressed up like gauchos). Suspension of disbelief is required to get the full effect of the "atmostphere".

Foolish gaucho-guys aside, the meats were excellent, particularly the pork tenderloin. When we got home, we did a web search and found that the marinade used was simple - lime juice, salt and garlic. We tried to duplicate it and it came out right the first time. Kept the meat tender and juicy and way flavorful. Good stuff, even without the swords and gauchos!

[Conservababe]

Here is a fast method to clean your gas grill after every cook out.

Turn burners on high and close cover for ten minutes. Get a bowl of water and a heavy duty wire brush. Turn off burners and wait a couple of minutes.

Now dip the wire brush into the water and brush the grill, until clean. This only takes a few minutes. The crud just steams itself off, really.

You are going to thank me for this tip. LOL

[Khepera]

Don't forget to have grillin music playing

http://bluegrasspro.com/

[Constitution Day]

LP, that sounds great!!

Mrs. CD planted some rosemary in her herb garden this year so we will try it. We love cooking with rosemary.

[stainlessbanner]

BBQin' with swords is COOL!

< grin >

[scab4faa]

Well i live in an apartment complex, when I moved in I asked about having a grill on my balcony. The woman (I use that term lightly) who runs the place said "the only rule we have is that you can't have a charcoal grill" well that suit me just fine since I had just bought a $200 propane grill.

Well, after 2 months of living there I come home one afternoon to see a note on my door saying that the apartment complex's insurance company had told them it would no longer insure the place if residents were allowed to have any kind of grills at all. The letter also stated I had 2 weeks to remove it from the premises. I went and argued the letter to the management and they showed me a little claus at the end of the rental agreement that said they reserved the right to change the agreement at anytime they chose to. So now my $200 grill is in my closet on my balcony collecting dust. /sigh

[Eric in the Ozarks]

Ditch the sugar and molasses. Get with the famous Kansas City Dry Rub. This usually is made up of coarse black pepper, paprika, garlic salt and a few other spices, applied to the ribs a couple days prior to hitting the grill.
Try it for a nice change from the goop !

[EagleMamaMT]

Please add me to your list! I don't barbecue, but my husband does, and he does a mighty fine job of it, too!

BTW, try sprinkling the meat you're barbecuing with some Tony Chachere's Cajun Seasoning before putting it on the grill. This is the best all-around seasoning we've ever found. It's good on any type of meat and also is great on vegetables and eggs, too. We usually don't use any extra salt with the Tony's - just a little black pepper and sometimes garlic powder, depending on what we're cooking.

[RicocheT]

Memorial Day weekend BBQ in Milwaukee, WI means a long handle burger/brat flipper in one hand and the other holds the umbrella so you don't get too wet & cold from the rain.

[familyofman]

"veggies are good, veggies are good .."
Right, but I'm using so much garlic & hot sauce just to make them seem that way. Can't have corn, beets, rice, taters, yams, mayo, bread...I'm turning into a bunny.

[Constitution Day]