The thrill of the grill

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

[Vinnie]

One thing about gassing vs the indirect charcoal method is I can walk away for 30 minutes instead of "baby sitting the grill" so the food doesn't burn.

Isn't that the truth.
The best BBQ grill I ever had was one I made out of a 30 gal. drum. Mounted it on its side on a 2" pipe sunk in the ground. I cut it in half and used dimond mesh for the grill. I could get it really hot, slap some chicken on and close the top. No flareups because there wasn't enough oxygen to support a flame. Similar to a Weber Kettle. Worked great and was fast.

Gas grilling requires re-learning cooking. Charcoal is best if you have the time. But I admit to being a gasser now.

[Conservababe]

It is easy to use indirect heat when cooking on a gas grill. I just light the back burner, turn to low, and put the food over the front burner.

[Ignatz]

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

Roast corn-on-the-cob to die for:

Peel back husks, remove silk from corn ears.
Rub corn ears with butter, then sprinkle with a pinch each of rosemary, marjoram, salt, and pepper (I substitute spicy season-salt for the salt and pepper).
Re-wrap the husks around the corn ears, secure each corn ear with a strip of foil near the small end (alternately, remove husks and completely wrap each ear in foil).
Place corn ears on a hot grill for 5 minutes, rotate ears 1/3 turn. Grill for 5 more minutes, rotate 1/3 turn. Grill for 5 more minutes. Done!

Smells wonderful while they're grillin', and tastes incredible! Like you think roast corn ought to taste!

NOTE: The left-over foil can be used to make a nifty hat that not only looks good, but repels Government mind-control beams emanating from jet contrails!

[ThinkingMan]

I used to be a hard-core charcoal/wood griller. Then I broke down and got a gas grill. They cannot be beat for the speed (great for grilling after work instead of just weekends) and flexibility. Flavor can be made up for with a smoker box, and I exclusively use my gas grill now.

[Constitution Day]

This is the first time I have seen the "gassers vs the coalers".

LOL! I just prefer charcoal.
I'll be back later... I am going home to grill some steaks before it rains.

[nothingnew]

Big Fat Rib Bump for later.

FMCDH

[OldSmaj]

But I admit to being a gasser now.

Yep, so do I.

Especially after consuming prodigious amounts of beer, mesquite brisket, beerbutt chicken, my wifes deviled eggs, slaw and heavenly potato salad.

(The durn grilled corn don't help none, either.)

[nothingnew]

BBQ ping/bump/blimp.

FMCDH

[Vinnie]

beerbutt chicken

Yeah, I tried that beerbutt chicken, but everytime I took a swig the doggone chicken neck stuck me right on the bridge of my nose. (g)

[jellybean]

Ping to FR's resident chef...

[familyofman]

I get mine from First Tenn Bank - I'm an investment client of theirs. I've not tried the net though.

[scab4faa]

This place,

[Fawnn]

Bayless also suggests brushing or spraying oil on the food rather than on the grill unless the grate is cast iron.

If you season the grill before the first use and after each thorough cleaning (like if you insist on using soap and water rather than the "wire brush/burning the gunk off the grids" method), a little oil on food does prevent it from sticking. It can be a quick and easy way to season the food, too.

One of my favorite ways to fix pork steaks is to sauté a little garlic in olive oil, which creates an infused oil. Rub a little of the oil on each side of the pork steak. Grill over the high heat area of your grill long enough to sear the meat (which improves the flavor because of the caramelization, btw, but does not sear in any juices); if the steaks need to grill a bit longer, move to a cooler section of the grill so they don't dry out. IMO, the pork steaks don't need any additional seasoning when you grill them this way. Not even any salt! (I just tried Spectrum Naturals Garlic-Olive Oil Spray and it's delicious! Used it to oven-roast some veggies yesterday. I plan to try it on pork asap.)

This method works better for fattier pork steaks than it does leaner pork chops or loin. Most of the fat melts away anyhow, so it's not left behind as calories in the meat. However, as that drips its way through the grids and onto the coals, it does its marvelous magic of enhancing the flavor.

FYI: I'm the author of Lazy About Grilling.

[Fawnn]

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

Then you'll love this recipe if you sprinkle some fresh rosemary on the chicken and throw a sprig or two of rosemary on the coals to create a little bit of rosemary smoke!

[Fawnn]

Anyone on a salt-restricted diet should try this:

Soak the corn (in the husks) in plain old ordinary no-salt-added water. THEN:

Once it's grilled, season the corn with fresh lime juice and freshly ground black pepper!

You've got to try this to believe it! No oil needed to cut the acidity of the lime juice (as in the usual "3 parts oil/1 part juice or vinegar" vinaigrette ratio). It brings out the sweetness of the corn.

Use bottled water if you're on city water in anything you cook, btw. You'll be amazed at how much better the taste is without that nasty chlorine messin' up the flavor.

[Wingy]

Bumped and bookmarked for the recipes.

I'm a gasser but what's better than smoke?

[Ol' Sox]

This is the first time I have seen the "gassers vs the coalers".

Gas, coal or pit, each has its place and a lot depends on how much time you've got. While I love real BBQ, I don't have the setup or many days with 14 hours to spend standing watch over it. I do have both a charcoal and gas grill and use them for different purposes. When you use a gas grill, a lot more depends on quality of the cut of meat, the marinades, sauces and seasonings. Remove the fine smokey quality of indirect, low and slow cooking, and you are more dependant on the very things a BBQ purist doesn't really need.

[Lee'sGhost]

I use a grill, but with real charcoal, preferably mosquite.

[Lee'sGhost]

"Oh Lordy. Now she's going to think YOU'RE a BBQ purist too! :)"

Then she would be right. If you want to cook with gas, why bother with a grill? You can do that inside. NOTHING beats real charcoal for flavor.

[LasVegasMac]

I've done a lot of cooking out doors in my time - gassers, upright water smokers, horizontal mega ton, seperate chamber / fire box smokers, charcoal grills, etc.

Got my first BGE (large) two years ago, the second one about a year ago - large also, hence, "twins".

Can't beat 'em. Family loves the food, friends love the food - and I like cooking with 'em. Wish I would've had one years ago!

Do you visit the BGE forum? Sure hope so.

Happy Egg'n,

LVM