Well, finally a touch of spring is in the air here. I just spent 2 hours cleaning up the grill for the new year. Scraping and cleaning, and all that fun stuff. The wifey loaded up the house with all kinds of great stuff,.....shrimp, steaks, corn, hot dogs, sausage, burgers etc.... So we're gonna do this seasons first barbecue tonight. I've got a few friends coming over with their kids (which are friends with my kids) and well you know how the rest goes. :bjump:

Why put it away in the first place? Hell I fire up the grill year round! Snow be damned! Not gonna stop me from grilling at all! :rokk:

So you guys are Australian wannabe's right :P

You talked me into it. I think Im going to the store and find a nice steak.

Damn , and knowing your wife, I bet you got enough food to feed three arny regiments... wish I was on that side of the country tonight for sure!!!! :okthumb:

we fired up the grill today as well
I still smell like hickory smoke...
we've all voerstuffed ourselves and are now enjoying tv and talk...well, I had to get away for a few minutes to check email, messages and such ;-)

:o

Hi Jim!

I grilled out last night - anytime it hits above 40 it's OK to grill in my world! And you have to use lump charcoal. :okthumb:

Im with you! I grill year round, but my grill is on my deck near the kitchen so you dont have to go too far.

I used 30% lump charcoal, about 50% well soaked hickory wood and the rest pine...makes for a great flavor and smell wafting through the air...

I used 30% lump charcoal, about 50% well soaked hickory wood and the rest pine...makes for a great flavor and smell wafting through the air... [/b][/quote]
PINE??!! That sounds nasty :(

PINE??!! That sounds nasty :( [/b][/quote]
pine rocks....it doesn't work well solo, but when used in a combination, it adds a nice little extra taste element

I'm always playing with different combinations...

Lowes is carrying all kinds of different wood types lately, so looking forward to a spring and summer full of experimentation in cooking dead cows and chickens....

I either do 100% coal or once in a while a put some mesquite chips on top.

Otherwise I'm a summer griller. None of that running outside in the cold and snow crap for me!!

a buddy of mine is doing salmon next week and trying it with coal and cedar chips (he generally uses hickory)

I live in Las Vegas...it's generally BBQ season 10 months per year ;-)

a buddy of mine is doing salmon next week and trying it with coal and cedar chips (he generally uses hickory)

I live in Las Vegas...it's generally BBQ season 10 months per year ;-) [/b][/quote]
How much of a pussy do you have to be to live in vegas and have two months of the year that you won't grill?? :P

Hmm. That reminds me. I haven't said lately how much I hate you. :inlove:

How much of a pussy do you have to be to live in vegas and have two months of the year that you won't grill?? :P [/b][/quote]
too much wind....
nothing worse then a big gust of wind lifting your coals over the neighbors fence and setting their tool shed on fire.......

I should also remind you that in August when it gets up to 115-120 degrees, I'm still out BBQing...have you ever felt THAT kind of heat? ;-)

a buddy of mine is doing salmon next week and trying it with coal and cedar chips (he generally uses hickory)

I live in Las Vegas...it's generally BBQ season 10 months per year ;-) [/b][/quote]
Try the salmon on a cedar plank. top nit with some dill/ranch sauce or lemon/soy and it turns our really nice, throw some long cliced cucumber and bell peppers and thick cut roma tomatos on there on the top rack about 4 minutes before you take the salmon off and you have yourself a nice meal:) Or grill a couple of portobella mushrooms on there, serve drizzled with a lemon, garlic and oregano reduction drizzled on top.

:)

I'm with TE, year round outdoor griller

as a very extreme last resort I have the big indoor Foreman grill (floor model with cover)

I mix charcoal and the occasional mesquite or hickory, depending on what I'm cooking


the salmon on a cedar plank sounds great, have been wanting to try it

It's very rare the I put hamburgers on a grill and never hotdogs

Firmly believe ANYTHING can be cooked on the grill and almost everything is better with loads of REAL BUTTER

Sharky has a good grilling chat board if you haven't seen it http://www.sharky.com

same here
I did the baked potatoes on the grill, grilled up some veggies, of course grilled up the onions and tomatoes for the burgers

I did the chicken wings on the top rack and added my own home made BBQ sauce on them...I almost had some extra space on the grill, had to put shit everywhere...

Grimm, and of course I grilled up some portabellas (only I drizzled them with extra virgin olive oil and a touch of balsamic vinegar)

Joe you know your welcome anytime at all bro, same to you Peaches, Gonzo.....hell theres an open invitation to anyone that's ever in the Washington DC area. I;m actually in Maryland, about 40 mins outside washington. B)

damn tasty, and for the atkins or low carb people out there, a hamburger on a portabello mushroom kicks the crap out of a bun any day:)


my not so seret grilling addon is franks red hot instead of tobasco. much better spice and tang to just about anything.

Very nice... well being down here it is like eternal summer however it is dry season so yesterday i hung out with the family at this kick ass place i found next to a river and man made lake awesome beer at 50 cents and lots of space for kids.

now since you are going to kick the grill i am thinking of doing the same today. going to hook up the laptop to my stereo and let the radio station kick ass. gonzo and i tweaked it pretty nice. maybe one day we will be able to do a virtual grill where everyone cranks their gril and webcam and have fun.

ttyl jim
have fun.

Pedro

BTW GONZO DON´T FORGET TO FIX THE LINK AT THE OPRANORADIO THE TOP ONE THE BOTTOM ONE IS FINE.

I've had that in a restaurant and didn't quite love it. I think living around here where you have lots of cedar houses, I had a cedar closet growing up and have a cedar chest now just leaves the memory of that smell as something that doesn't go with food. Odd, I know. I fear the pine would have the same effect. :(

too much wind....
nothing worse then a big gust of wind lifting your coals over the neighbors fence and setting their tool shed on fire.......

I should also remind you that in August when it gets up to 115-120 degrees, I'm still out BBQing...have you ever felt THAT kind of heat? ;-) [/b][/quote]
Yeah, when I was in Vegas!! :P

And tell your neighbors to get a metal tool shed cause you want to BBQ!! B)

Ah grilled onions, almost time of the year for Valdalia's
(am guessing you in the west get Walla Walla onions)

Lighting, you might not be far from me
I live in Ellicott City Maryland

Vidalias - YUMMY!! Chunk them up, put them in the micro with some butter and worcheshire and you're in heaven.

Now if we could get those yankee idiots on the cooking shows to pronounce it right :)

Peaches - I either slice them and grill (got to get the grill marks on them and get them to caramelize some) or I'll cut them up add loads of butter, wrap in foil and put on the grill until soft and almost mushy

Anyway you want to do them is good eating

Try the salmon on a cedar plank. top nit with some dill/ranch sauce or lemon/soy and it turns our really nice, throw some long cliced cucumber and bell peppers and thick cut roma tomatos on there on the top rack about 4 minutes before you take the salmon off and you have yourself a nice meal:) Or grill a couple of portobella mushrooms on there, serve drizzled with a lemon, garlic and oregano reduction drizzled on top.

:) [/b][/quote]
Ok...this is getting weird.

We like the same food.

I LOVE protobello mushrooms.

Oh and try damping the plank down with lemon :)

I love grilled salmon with a nice brown sugar and mustard glaze. Brown sugar and some honey for the sweet; soy sauce, dijon and ginger for the bite. A few other ingredients. Slather that on a bunch of times. Some grilled fresh asparagus tips and red bliss potatotes on the side. Maybe some slices of fresh cut Italian bread. Wash it all down with a chilled Pinot Grigio (or a good lager). Yum!