Thread: It's Time to Light the Grill!

I hear you guys saying what cooker is the "best" but those are very subjective choices. I don't think there is a "best". The bottom line with grilling and barbeque (we should be sure to discuss both and the differences between them) is that you can place food in some controlled relation to a heat source to allow it to cook with either direct or indirect heat. I once made a grill by putting wood fire in a hole in the ground, placing a wire shelf from a refridgerator on the ground across the hole and dropping a half of a 55 gallon drum over the top of the shelf. I was able to grill and smoke with my hole in the ground. It was awesome and amazingly portable! I just didn't like having to squat on the ground to tend to the meat. Having said that I don't pay much mind to rating grills, I will say that a gas grill is simply a stove that is used outdoors. The flame from gas will not add flavor to food so I use only charcoal (or wood). I have my collection of outdoor cookers:

The new Weber is very luxurious compared to grilling on the fire box of my old smokers. But I am very good at timing things and multiple loads so meals can hit at the desired time and everyone gets fed simultaneously.

I opened this thread saying the boss gave me the big Weber as a "bi-lateral gift". In fairness, I have to say I am joking. She knows I love cooking for her (and anyone else) and I am always thrilled to get new toys to make that cooking more fun. Scarlett is very thoughtful and I love her. Two days ago she spent her lunch hour standing on line at a book store in the mall to get this for me:

Originally Posted by icedog

I hear you guys saying what cooker is the "best" but those are very subjective choices. I don't think there is a "best".

Good point, I have my preferences, but in reality most setups can give really comparable results. But I do think that there are certain grills (smokers especially) that within a certain price range are difficult to beat and may be objectively "better", but again, you can make almost anything work.

As for recipes, I have always hated shrimp, except for when it's done on the grill. I'd like to hear if anyone has some good grilled shrimp recipes.

Just pulled the Brinkman smoker (ECB - "El Cheapo Brinkmann" for short) out of storage. Haven't used it for a long time (about 6 years). Made some modifications after reading a lot on the web about ECB mods. Ended up creating a sort of hybrid smoker by swapping out the original fire pan for a legless Weber Smoky Joe.

Have a "beer up the butt" chicken with a bouquette of fresh rosemary in the beer can smoking over hickory right now. My God the fragrance is heavenly!

Costco had a deal on Kingsford "competion" all natural coals. I'm trying the "Minion Method" for the coals.

Life is good.

Originally Posted by honedright

Costco had a deal on Kingsford "competion" all natural coals. I'm trying the "Minion Method" for the coals.

Where are you from honedright? The minion method works well, Jim Minion was one of the guys we competed with very frequently. He's a pretty good guy.

Southern California

What is the "minion method"?

Damnit guys! I've got 300 pages of stuff to review here, ti's slooking like a bear of a day and week (on top of needing to learn to play golf by next thursday...don't ask) and now ALL I can think about is going outside and putting some good meat over some lump heat. And my mouth is watering.
I had what might be the best meal of my life yet Saturday night (very much on the other end of the fancy scale" from BBQ/Grilling), but mmmm....smoked brisket.......

Originally Posted by icedog

What is the "minion method"?

The short form is that you fill the Weber (or other implement of choice) with charcoal. Then a smaller amount is lit using a chimney. Once that is fully lit the burning coals are placed on top of the unlit pile in the weber. The idea is to provide a longer, more evenly burning fire as the lit charcoal slowly burns out and simultaneously lights the adjacent pieces. If you are unfortunate enough to be using briquettes the theory is that the hotter coals on top burn up the volatile organic fumes from the "self starter" stuff and binders used in the briquettes before they can flavor the meat. That last part is debateable IMO. This is only recommended for doing low and slow type cooking, not for grilling.

Prime Rib + Weber Smokey Mountain w/lump & hickory + Memorial Day = Satisfaction!

I've got an old weber performer also.. Haven't used it in a while, need to though! I do love some good grillin.