The summer drinking and grilling season is upon us. Let's use this thread to share and discuss tips, tricks and cool things to do related to outdoor grilling, eating and drinking.

Things to talk about:

-good grill/barbecue recipes, or marinades or stuff like that
-cool grilling/barbecueing tips
-drink recipes conducive to barbecue/grilling
-anything you can think of that is related

6/10/2006 1:15:18 PM

If I wanted to have fun at a barbecue I would go to a BobbyDigital barbecue

6/10/2006 1:17:09 PM

something to remember is that almost everything can be grilled. if it's a nice day, don't waste time in the kitchen. fire up your grill and just grill the whole meal... meat, veggies, etc, etc.

6/10/2006 1:18:30 PM

I grill my beer to bring out that locked in flavor

6/10/2006 1:21:13 PM

DON'T SAY BBQ ON TWW

6/10/2006 1:37:57 PM

^^


obviously you don't grill things that don't need to be cooked

[Edited on June 10, 2006 at 1:52 PM. Reason : ]

6/10/2006 1:42:47 PM

I grill smiley faces to bring out that locked in flavor

6/10/2006 1:50:29 PM

for the record, when cooking meats, etc at a high heat, directly over the fire, the proper term is "grilling" (burgers, steaks, etc.)

when you cook meats via an indirect method over a longer period of time is when you can properly use the term barbecue. (nc bbq(pork), texas bbq(beef brisket), etc.)

6/10/2006 1:51:02 PM

I'm sorry, I barbecue smiley faces to bring out that locked in flavor.

6/10/2006 1:54:23 PM

Eastern NC BBQ is better

6/10/2006 2:08:40 PM

folks, this is in the lounge.

6/10/2006 2:10:08 PM

Quote :

"good grill/barbecue recipes, or marinades or stuff like that"

A good easy recipe is stuffing a burger with whatever toppings you normally put on there. Simply make two small patties, then place the toppings on one and cover it with the other, pressing the sides together so it looks like a regular hamburger. It works great with bacon, onions, and cheese cause the flavor gets cooked in the burger.

6/10/2006 2:23:15 PM

be careful if you do that... hot melted cheese can come pouring out and onto your face when you bite into it.

6/10/2006 2:30:22 PM

<---"folks"

6/10/2006 2:38:19 PM

I like to cook chicken over low coals for several hours and every few minutes pour on a sauce of cider vinegar, lemon juice, salt, black pepper and red pepper. pieces of pork tenderloin basted with teriyaki sauce (the thick kind) on skewers with vegetables is also good.

6/10/2006 3:20:03 PM

bread, milk, a1 sauce, salt, pepper, ground beef (70-80% lean) equals a burger that is cooked longer and is still moist. for the careless griller.

6/12/2006 1:03:53 AM

When I do a burger I use Worchestershire sauce, montreal seasoning, and extra water so that it doesn't get dried out. You can also chop an onion up and mix in there as well.

6/12/2006 1:32:24 AM

For steaks, the better the cut of meat, the less you should do to it. If you have a great cut of meat, all you need is salt (or garlic salt) and pepper. As you make your way down the grades of meat, consider using Worcestershire Sauce, garlic, teriyaki, and marinades. I die inside when I see someone marinating a filet in BBQ sauce...

When cooking steak on a gas grill, crank the shit out of one side and keep the other side at medium or high-medium heat. Start by searing the steak on each side for about 90 seconds and then move it over to the medium/high-medium side for the remainder of cooking.

On a charcoal grill, arrange your briquettes on a slope like youre making a 3-dimensional right triangle. Get the coals going and do the searing on the high side of the coals that are closer to the grill. Then move to the cooler side and close the lid

6/12/2006 8:37:24 AM