Could also be replaced with http://www.backer.se/upload/backer/Nyhemsida/Produktbilder/72-1.09.01.jpg.

And it's go time? It's go time all year around.

Smoker... you can pick up a smoker/grillcombo for around less than a hundred bucks. It should come with body, dome top, two pans, one for water and wood, and another for coals, and two grill racks. Ours converts to a portable charcoal grill if I want to take it to somewhere and don't feel like dragging the body along. This is http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7080-E we use.


Charcoal-avoid those with parrafin or quick light.
wood chunks- for smoking
http://www.firepit-and-grilling-guru.com/charcoal-chimney.html- use one of these to start coals, avoid charcoal lighter, it leaves a nasty taste. Just stuff a bit of newspaper in the chimney, fill it with coals, and they will be ready in around twenty minutes. Or, you can http://www.opentutorial.com/Make_a_charcoal_chimney
spatula
long handled tongs
scraqer or wire brushes for cleaning grill grates afterward
meat thermometer
natural bristle paint brush- nylon will melt in high tempratures
squirt bottle for extinguishing flare ups.

Check out this show, the hubs likes watching it on PBS. http://www.primalgrill.org/index.asp
Hubs and son both love to barbecue/grill/smoke and I am glad summer is coming up, they cook for me!


Target, Walmart, Home Depot, Kmart, Lowe's all sell grills and accessories for a reasonable price. I got my kebob skewers , which are flat and stainless steel, at Target.

Grill
Gasoline
Meat
and


Maybe this is just how it's done in Alabama... :shrug:

If I cook any kind of chicken with bone I always boil it first, but not too much. Then it comes out thoroughly cooked and crispy off the grill.

We do. Got a Weber grill. If I can criticize anything, it's that we couldn't do two racks of ribs on there at once. Ah well. Good enough for everything else.

I will never own a gas grill. I understand the pros and cons of it but there is just something about standing over a charcoal grill, the smells, the smoke, the cherry coals, its beautiful.

heres an idea
for flavor, charcoal
for notgood flavor, propane
xD
also for your meats and stuff experiment, i personally dice up pineapple and put it in my burgers

My boyfriend would go absolutely nutso if I suggested a gas BBQ. Its the hot coals that make him feel all manly like. :wub:



I managed to tenderize my tongue recently by eating too much pineapple. Needless to say it's put me off it. :yuck:

Boiling it would be a better option.

:)

To those recomending Microwave or boiling.....
Why would you cook your meats before you cook your meats?
you are cooking all the flavor out..

what you might need is really asubjective. you can throw down a pretty good BBQ with just a smokey-joe (small grill) and some Kingsford Matchlight. Tongs and or spatula if it applies. Squewers if you want kebobs. .

I will usually gow ith a marinade as well.
normally a lemonon juice, wochestershire and soy mix to taste, with other spices as a dry rub depending on what i am working with.

For chicken, I usually go with bonelss skinless thighs..
It may be just a bit higher in cholesterol than the briast meat, but chances are its going to cook more evenly, in a shorter amount of time and just plain teste better, because there is more fat for flavors to bond to.


For beef, I will usually go with rib-eyes.
hard to mess them up, really.

I use lump charcoal for grilling.
Usually grill Fajitas or steaks.

I much prefer a yogurt-based marinade. They add excellent flavor and (unlike most acid-based marinades) actually do tenderize your cut of meat.

...Or I'll just sprinkle the spices on directly, for the biggest flavor whallop.

never really tried yogurt based marinades, but itsn lactic acid still acid?

I dont normally go with a marinade to tenderize, cause the cuts i get ar eusually pretty tender as is.
mostly flavoring..


what kind of flavor does the yogurt give?
I do like some greek yogurt on leftover grilled chicken, in a wrap or what have you

Good point. Yes it is - and it's also the reason I said most acid marinades won't tenderize. The acids should be mild in this case, because strong acids will denature the proteins in the meat and actually toughen them. There's a decent little read http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx on the nature of marinades RE: tenderization.

As for taste... It mellows strong flavors. You mentioned Greek, and it's one sort of cuisine that definitely goes well with yogurt marinades (example: mint, oregano, thyme, plus I always add some salt and black pepper). I do add lemon too, but at the table usually. Another style is Indian - tandoori-style meat is fantastic on the grill, so a bit of cumin, chili powder, cilantro and garam masala work nicely. And one that's not so common but I still liked - yogurt and Chinese five-spice.

ahh.. yes the indian food.. I will occasionally use some ratti when i am making curry.. will have to try the appliction on the grill sometime.
I like the idea of perhaps even some mint and lamb..



now i am hungry

I have (or had - it's not to hand) a recipe by Keith Floyd for a tandoori marinade. I forget the exact ingredients, but it included yoghurt, lime juice, garam masala, chilli powder, turmeric and garlic. Worked incredibly well as both a chicken and lamb marinade: very tasty as well as tenderising the meat nicely too.

Edit: bah.

I prefer BBQ sauce based marinades, failing that you cannot go wrong with a light dry rub and a BBQ sauce on the side.

I can't grill outside because my state is under a burn ban...WHERE'S THE RAIN???? I hate it when it's dry, dusty and hot outside :swear: .

And that... Is why a propane BBQ is a wonderful thing. Fire bans need not apply.

We get those in the fall, one of the drier seasons here. No open flames, and that includes camping, barbecuing of any sort, fireworks, patio torches, etc.

As for us, we prefer dry rubs and marinades.

Hmm, I grilled for the first time last summer, was an interesting experience. Sausages and Hamburgers on a gas grill. Looking forward to doing it again this year, hopefully not with the insane heat of last summer(as an fyi, last summer for my area was the hottest ever on record, with the 2nd hottest day recorded)