Grilling / BBQ Styles, Tips, and Tricks.

[AJ]

So I was thinking...

We grilled out Beer Brats last night again. This time using a bottole of Blue Moon as the beer just because we dind't have anymore MGD Light to use. But I'd have to say the Blue Moon gave it a hint of a change and was quite good. We also changed coals from Match Light to regular Kingsford with more lighter fluid. Hoeping to keep the flame down to a minimum as it tends to spark up when the beer drips out.

So I'm curious, what do you grill and how? Gas or Coals? Does anyone use a smoker?

I have enjoyed grilling on the coals but for time sake I think we are going to invest in a regular girll sometime in the near future.

Things I prefer to have on the grill these days. Brats, Dogs, Burgers, and Corn on the Cob. But I know some people cook much much more on the grill. So who uses what? What spices are tossed in and what veggies are used?


If people want to toss up anything specific to a meal I'd love to put up a web page off the main site for memeber BBQ suggestions. And I know there is said to be a big difference in grilling and a good old BBQ.... but I have no idea what it is.

Post on up peeps!

[Matt D.]

I've learned that the best grilling is to use Kingsford charcoal and light it with paper only, no lighter fluid. Also, use at least a Weber grill or something that keeps the charcoal elevated on a grate, not a cheap ass $20 grill where the charcoal sits on a flat surface.

I enjoy grilling porkchops, do it more often than anything else, next to brats. Bone-in seems to taste better.

If you know you're planning on grilling steaks, chops or chicken, mix up a simple marinade and let the stuff soak at least a couple hours, or even do it before you go to work in the morning or the night before. Things I've used the most include olive oil, worcester sauce or soy sauce, salt and pepper, and any other non-salty seasoning that you can find. If you can get your hands on fresh herbs, things like oregano or rosemary can add a different taste to meat.

When it comes to cooking vegetables one of two ways I'd do it is either as a kabob, or wrapped in tin foil. With kabobs you can cook the meat and vegetables all at once and it'll actually grill the veggies, not just cook them. The possibilities are endless with kabobs, any meat and vegetable imaginable can be used. Steak, pork, chicken and shrimp are the most common meats along with peppers, onions, squash and large fresh mushrooms for veggies.

If you just want to cook some vegetables alongside your meat just cut some up, probably no more than 2 cups per portion. Make a flat package out of tin foil, put in a little olive oil or some butter, some salt and pepper or whatever seasoning you wish, and throw them on the grill. You can also throw in meat with this, but it won't taste as well. Potatoes cook excellent this way.

There is no problem having a small gas grill if you just want to grill a couple of burgers or brats for yourself. But if I'm cooking for more than myself I will always try to use charcoal. I have a Coleman camping grill that uses the small gas canisters, works great when I just want to grill something quick, also excellent for taking to the race track and whatnot.

EDIT: Beer brats, how I do them. Make sure you get the raw, uncooked ones. Depending on how many brats you're making, choose and appropriate pan and put it on the stove, or even the grill if you want to keep it going this long. Put the brats in the pan and pour enough beer into the pan so that they're almost floating, just so they're covered well. It shouldn't boil, but get it simmering so it'll begin to slowly cook the brats. Once they all turn white like they've started to cook move them to the grill and finish cooking them there. Like Allan said, play with different beers. In my opinion this is the true beer brat.

[Jana]

I complete agree with Matt on the beer brat's. That's the only way I do them as well. I can not do pre-cooked brats, or those cheese-brats.

You've given me some good idea's, so I'll have to do some grilling again this weekend. Thanks!

[Matt D.]

I forgot to mention that if you like seafood don't think you can't grill it. Shrimp are excellent on the grill, as is salmon, tuna and swordfish. Any fish that you can get in thick steaks will work, and best if you can get the skin left on one side. Make sure you spray the grill with nonstick cooking spray before and you'll be fine. To turn the fish steaks just use tongs and grab it from the side to hold it together.

Shrimp can be skewered, and again you can season them however you want... Garlic and butter, cajun, or even coat them with something like crushed almonds.

Another thing about kabobs is if you look in the right place you can find whole spears of rosemary. They look like thin twigs with small green leaves all over them. These are stiff enough that you can use them for skewers when making kabobs. With these and a little salt and pepper you'll have a good amount of flavor.

[Halon]

Throw another shrimp on the Baaawbby

[unreal808]

I’m lazy I use propane.
But I should get a charcoal grill for when I have the time. The advice from Matt is solid, especially the lighter fluid part.

[Matt D.]

I’m lazy I use propane.
But I should get a charcoal grill for when I have the time. The advice from Matt is solid, especially the lighter fluid part.
I keep thinking of things every time I read this thread...

The best and easiest way to light the charcoal using paper is to get a chimney from the hardware store or pretty much any place that sells charcoal grills. It's basically a can about the size of a coffee can but a little taller, with a grate on the bottom to elevate the charcoal and allow air in underneath it. You put paper in first, then charcoal on top, light the paper and in 5-10 minutes you will have glowing hot charcoal. You can also make your own chimney out of a coffee can or any other sort of metal pipe, just make sure it can get air from the bottom and that there's a way to light the paper.