Now that it's hot out and the kids are out of school, it's time to start planning backyard barbecues!




I am good with the planning stage, but actually grilling is not my forte. I tend to burn things. My chicken comes out dry.

But I'm getting there.

I can make;

- hamburgers

- hot dogs (prefer either Nathan's or Sabrett's)
- kebobs (beef cubes w/ red onions, white mushrooms, yellow bell peppers & glazed w/ teriyake sauce)

- corn-on-cob (grilled in the husk)

I haven't mastered chicken (as I said before), shrimp (always comes out rubbery), ribs (I make a mess & they come out tough/chewy/hard) or fish (tried ONCE...never again).

I like gas grills over charcoal (can never figure out exactly how much charcoal to use and lighting it is a b*tch).



What about you? Share your BBQ stories/hints/likes/dislikes!

PurpleJedi said:

Now that it's hot out and the kids are out of school, it's time to start planning backyard barbecues!




I am good with the planning stage, but actually grilling is not my forte. I tend to burn things. My chicken comes out dry.

But I'm getting there.

I can make;

- hamburgers

- hot dogs (prefer either Nathan's or Sabrett's)
- kebobs (beef cubes w/ red onions, white mushrooms, yellow bell peppers & glazed w/ teriyake sauce)

- corn-on-cob (grilled in the husk)

I haven't mastered chicken (as I said before), shrimp (always comes out rubbery), ribs (I make a mess & they come out tough/chewy/hard) or fish (tried ONCE...never again).

I like gas grills over charcoal (can never figure out exactly how much charcoal to use and lighting it is a b*tch).



What about you? Share your BBQ stories/hints/likes/dislikes!

Try brushing some olive oil over your chicken before you place it on the grill. I also believe nt slow cooking, so I never have my bbq up too high. Don't over cook the chicken either or it will be dry.

Veggies are awesome on the bbq too. You can put them in an aluminum tray with some olive oil and they will cook up beautifully. I also love shrimp on the bbq too and steaks of course.

My husband has given up grilling to me... He says I do it WAY better than he does! Its in my blood tho.. My Dad was a fantastic griller!

I am opposite of Empress... I believe in cooking it HOT! But I use charcoal, gas grills are for pussies!

Only way we cook it slow is indirect method, or if we are smoking the meat...

Empress said:

PurpleJedi said:

Now that it's hot out and the kids are out of school, it's time to start planning backyard barbecues!




I am good with the planning stage, but actually grilling is not my forte. I tend to burn things. My chicken comes out dry.

But I'm getting there.

I can make;

- hamburgers

- hot dogs (prefer either Nathan's or Sabrett's)
- kebobs (beef cubes w/ red onions, white mushrooms, yellow bell peppers & glazed w/ teriyake sauce)

- corn-on-cob (grilled in the husk)

I haven't mastered chicken (as I said before), shrimp (always comes out rubbery), ribs (I make a mess & they come out tough/chewy/hard) or fish (tried ONCE...never again).

I like gas grills over charcoal (can never figure out exactly how much charcoal to use and lighting it is a b*tch).



What about you? Share your BBQ stories/hints/likes/dislikes!

Try brushing some olive oil over your chicken before you place it on the grill. I also believe nt slow cooking, so I never have my bbq up too high. Don't over cook the chicken either or it will be dry.

Veggies are awesome on the bbq too. You can put them in an aluminum tray with some olive oil and they will cook up beautifully. I also love shrimp on the bbq too and steaks of course.

What veggies do you usually grill?

tinaz said:

My husband has given up grilling to me... He says I do it WAY better than he does! Its in my blood tho.. My Dad was a fantastic griller!

I am opposite of Empress... I believe in cooking it HOT! But I use charcoal, gas grills are for pussies!

Only way we cook it slow is indirect method, or if we are smoking the meat...

What type of charcoal do you buy?

Empress said:

PurpleJedi said:

Now that it's hot out and the kids are out of school, it's time to start planning backyard barbecues!




I am good with the planning stage, but actually grilling is not my forte. I tend to burn things. My chicken comes out dry.

But I'm getting there.

I can make;

- hamburgers

- hot dogs (prefer either Nathan's or Sabrett's)
- kebobs (beef cubes w/ red onions, white mushrooms, yellow bell peppers & glazed w/ teriyake sauce)

- corn-on-cob (grilled in the husk)

I haven't mastered chicken (as I said before), shrimp (always comes out rubbery), ribs (I make a mess & they come out tough/chewy/hard) or fish (tried ONCE...never again).

I like gas grills over charcoal (can never figure out exactly how much charcoal to use and lighting it is a b*tch).



What about you? Share your BBQ stories/hints/likes/dislikes!

Try brushing some olive oil over your chicken before you place it on the grill. I also believe nt slow cooking, so I never have my bbq up too high. Don't over cook the chicken either or it will be dry.

Veggies are awesome on the bbq too. You can put them in an aluminum tray with some olive oil and they will cook up beautifully. I also love shrimp on the bbq too and steaks of course.

You're cooking the food too long. Shrimp and fish only need a few minutes to cook, depedning on the size and thickness of the fish. Ribs should be parboiled first or precooked a while in the oven before putting on the grill and slathered with sauce. If putting ribs on the grill raw, it is a must to start slowly over low heat for smoking. Make a basting sauce or wash made of some water, apple cider vinegar, freshly ground black peppercorns, and hot pepper flakes. Mop it over your ribs every 15-30 minutes while smoking/grilling. This mix tastes best on pork ribs.

Shyra said:

Empress said:

Try brushing some olive oil over your chicken before you place it on the grill. I also believe nt slow cooking, so I never have my bbq up too high. Don't over cook the chicken either or it will be dry.

Veggies are awesome on the bbq too. You can put them in an aluminum tray with some olive oil and they will cook up beautifully. I also love shrimp on the bbq too and steaks of course.

You're cooking the food too long. Shrimp and fish only need a few minutes to cook, depedning on the size and thickness of the fish. Ribs should be parboiled first or precooked a while in the oven before putting on the grill and slathered with sauce. If putting ribs on the grill raw, it is a must to start slowly over low heat for smoking. Make a basting sauce or wash made of some water, apple cider vinegar, freshly ground black peppercorns, and hot pepper flakes. Mop it over your ribs every 15-30 minutes while smoking/grilling. This mix tastes best on pork ribs.

This is also why your chicken is dry. Use a thermometer for that and take it off when the internal temperature hits 160º. (The temperature will still come up a few more degrees to get you into the "fully safe" range.)

I can't grill worth jack. I use to have a nice stone hibachi my dad brought back from Japan decades ago, I never could keep that thing hot. During a party I had to turn over the grill to one of the guys he had the thing going so good it stayed hot til the next day. I gave up and left the thing alone. But due to the wonderous heatwave we'll be having this summer I guess I'll invest in a small grill and make the best of it, and live off of barely warm hot dogs and veggies.

morningsong said:

I can't grill worth jack. I use to have a nice stone hibachi my dad brought back from Japan decades ago, I never could keep that thing hot. During a party I had to turn over the grill to one of the guys he had the thing going so good it stayed hot til the next day. I gave up and left the thing alone. But due to the wonderous heatwave we'll be having this summer I guess I'll invest in a small grill and make the best of it, and live off of barely warm hot dogs and veggies.

Too bad you didn't hang on to it. If you didn't want it, you could have sold it on Ebay for a fourtune. Are you talking about an open hibachi or one one of those grills shpaed like an egg and made out of ceramic? Either one is an excellent grill. I would imagine the hibachi would work just like any ofther charcoal grill and knowing how to maintiain the charcoal is very important.

Yeah that would have been the smart thing. But family and the feeling of possession, one of them has it.

Genesia said:

Shyra said:

You're cooking the food too long. Shrimp and fish only need a few minutes to cook, depedning on the size and thickness of the fish. Ribs should be parboiled first or precooked a while in the oven before putting on the grill and slathered with sauce. If putting ribs on the grill raw, it is a must to start slowly over low heat for smoking. Make a basting sauce or wash made of some water, apple cider vinegar, freshly ground black peppercorns, and hot pepper flakes. Mop it over your ribs every 15-30 minutes while smoking/grilling. This mix tastes best on pork ribs.

This is also why your chicken is dry. Use a thermometer for that and take it off when the internal temperature hits 160º. (The temperature will still come up a few more degrees to get you into the "fully safe" range.)

When I use the thermometer I always take it off at least 10-20 degrees before it says to..

Ren, I use Kingsford... Either mesquite or hickory..

NOT matchlight...

We should totally have a barbeque, Purplejedi!!

My meat, your grill.

tinaz said:

NOT matchlight...

Correct. That mess burns too fast. Regular Kingsford charcoal is a good brand and is relatively cheap. Most stores around here sell two giant bagss for around $10-$12 for both bags. Paired with its charcoal lighter fluid, you can't go wrong.

imago said:

We should totally have a barbeque, Purplejedi!!

My meat, your grill.

Genesia said:

Shyra said:

You're cooking the food too long. Shrimp and fish only need a few minutes to cook, depedning on the size and thickness of the fish. Ribs should be parboiled first or precooked a while in the oven before putting on the grill and slathered with sauce. If putting ribs on the grill raw, it is a must to start slowly over low heat for smoking. Make a basting sauce or wash made of some water, apple cider vinegar, freshly ground black peppercorns, and hot pepper flakes. Mop it over your ribs every 15-30 minutes while smoking/grilling. This mix tastes best on pork ribs.

This is also why your chicken is dry. Use a thermometer for that and take it off when the internal temperature hits 160º. (The temperature will still come up a few more degrees to get you into the "fully safe" range.)

That sounds reasonable.

I guess I should invest in a thermometer.

Last summer I marinated tofu in a teriyaki gingery sriracha sauce and kabobbed it w/red peppers and onions and that’s pretty much what I brought to every BBQ.

The summer before my favorite was slicing onions super thick, slathering the whole thing in BBQ sauce, wrapping each slice in foil and grilling till soft and yummy.

I also like a good portabella cap grilled. The marinade can be fancy with a homemade dressing or really simply with just some balsamic vinegar and olive oil.

imago said:

We should totally have a barbeque, Purplejedi!!

My meat, your grill.

tinaz said:

NOT matchlight...

CarrieMpls said:

Last summer I marinated tofu in a teriyaki gingery sriracha sauce and kabobbed it w/red peppers and onions and that’s pretty much what I brought to every BBQ.

The summer before my favorite was slicing onions super thick, slathering the whole thing in BBQ sauce, wrapping each slice in foil and grilling till soft and yummy.

I also like a good portabella cap grilled. The marinade can be fancy with a homemade dressing or really simply with just some balsamic vinegar and olive oil.

veggies are a side, not a main course for a BBQ.

j/k

Funny...I never liked mushrooms or bell peppers. Found them gross.

BUT when I had them marinated in a shish-kebob (with meat of course ) they were terrific!