The thrill of the grill

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

[CyberCowboy777]

I have never seen that before and I spend time in the seasoning and spice section.

Thanks

[familyofman]

"Get with the famous Kansas City Dry Rub."
I prefer the Rendevous dry ribs from Memphis, and I make all my own rubs and sauces. My desk is soaked from drool.

[ArrogantBustard]

Brazilian "churrascaria" restaurant

We have several of those in northern Virginia and central Maryland. Most of the gauchos barely habla Ingles. Not sure if they're Brazilian, Mexican, or what, but it does lend a certain air of authenticity. And the meat (pork, lamb, chicken, turkey, sausage, and several cuts of beef) is excellent. All you care to eat; it's Atkins Diet heaven. Not that I'd doing AD; some friends are...

[realpatriot]

Real real BBQ'ers use lump and would not be caught using briquettes.

[Bob Buchholz]

Ya' can't boil a blue crab without OldBay seasoning! Just a pinch behind your ears before a big date can't hurt either ;^)

My secret sauce revealed (just for the freepers)

1 cup bar-b-que sauce (don't matter, just to hold the real sauce together)

1 cup catsup

2/3 cup beer (this do matter, I use Bass Ale)

1/4 cup molasses (honey is good too)

1/4 cup lemon juice

1/4 cup red wine vinegar

1/4 cup dijon mustard

2 tbsp worchester sauce

2 cloves garlic minced

1 tsp tobasco sauce

1 small onion finely chopped

1/2 tsp pepper

1/2 tsp salt

Mix it all together, and use as a marinade for beef or pork for up to 8 hours in the fridge. Remove the meat and put the sauce into a sauce pan and simmer for about 20 minutes. Put the meat on the grill use the sauce for basting.

Works great on chicken too, but use all the sauce or throw the rest away if you used it as a marinade first.

[Constitution Day]

You're welcome CyberCowboy.

I also like , which is sold in our local Harris Teeter.
I've used it on steak and chicken - it's delicious.

[evets]

Thanks for the reminder! My local HEB was out last week! I'm on my way now to try again: Marinate beef ribs in until done, then add: Sounds like a winner!

[Vinnie]

I'm in BBQ pergatory right now

Sounds more like hell.

Try Eastern NC bbq sauce. Vinegar, water, a little ketchup ( optional), red pepper and salt.

Cook PORK ribs very slowly, brush often with sauce.
Have extra sauce to pour on the ribs after taking them off the grill.

[Constitution Day]

That happened to be the first image I could find... it was directed at a "gas grilling" tip. :)

FRegards,
CD

[gitmo]

And boneless ribs are no fun.

How can there be boneless ribs?

[ThinkingMan]

But you have never really grilled until you have done BBQ Chicken and Corn on the Cob in a hail storm!

[CyberCowboy777]

BBQ Ping!

[Conservababe]

Well, lord love a duck, I did not mean to insult a BBQ purist.

[Ol' Sox]

After 15 years, my trusty old Ducane grill finally gave up the ghost. I may strip out the gas parts and turn it into a second charcoal grill, but I digress. It was just so rickety that I wasn't willing to buy one more replacement part for it. So my boys and I went out shoppin' and found ourselves a 960 square inch cooking surface, three rack, 45,000 btu monster with a side burner (for the beans, you know). Loaded it into the van, brought it home, toted it out back and opened her up.

No assembly instructions.

Well, I'm an engineer, and I wouldn't have used them anyway, so I set to. An hour later, I only had two or four leftover parts, and I think I know where they go now, except I'll be damned if I'm gonna take it apart to put 'em in. They're small anyhow, and the hamburgers don't care one way or the other.

[Vinnie]

My wife makes an excellent shredded bbq. She places a pork roast in the slow cooker, covers it w/ ginger ale and cooks it while at work.
Remove the roast, shred it, add sauce of choice. Slap some on a bun w/ a big lollop of slaw on top. Mmmmmm

[Constitution Day]

Lighten up, I was just kidding with you.

My dad uses a gas grill. I will pass along your tip. :)

[Conservababe]

Do you soak your corn in the husks for a few hours in salt water before you grill?

[Lee'sGhost]

It's over. God ruled that Eastern NC barbecue won. Then he made the sky Carolina blue.

Sorry, pretenders.

[scab4faa]

Ginger ale? Sounds interesting

[Ol' Sox]

And the meat (pork, lamb, chicken, turkey, sausage, and several cuts of beef) is excellent

We passed on the ostrich and kangaroo. urp! 'Scuse-me.