GWJ BBQ Catch All

One of the most traumatic parts of moving out of California that my family members have experienced is suddenly being surrounded by people who don't know WTF "tri-tip" is.

*Legion* wrote:

One of the most traumatic parts of moving out of California that my family members have experienced is suddenly being surrounded by people who don't know WTF "tri-tip" is.

Did someone say tri-tip? I've been thinking about that for a few days now... maybe next weekend.

Also, I'll go on the record and say I'm a cider vinegar guy too.

*Legion* wrote:

One of the most traumatic parts of moving out of California that my family members have experienced is suddenly being surrounded by people who don't know WTF "tri-tip" is.

Welcome. Try Henry's on Lighthouse Ave. Or Central Texas BBQ in Castroville. Might help ya.

Zen Mutty wrote:

Welcome. Try Henry's on Lighthouse Ave. Or Central Texas BBQ in Castroville. Might help ya.

I know how to find it in California, silly. It's when we leave that it's up in the air.

My family members who have vacated California for the likes of Texas have found it tricky to acquire.

With my rental property becoming my home in May, I plan on doing many many renovations to the outside and in. In order to fuel that extra help I plan on recruiting, BBQ of a delicious nature will be a plus. I would like to get more into the slow smoking of brisket and pork shoulder to get started. I already plan on getting myself a quick start propane grill for nice quick meals after work, but also want to get a smoker for to make that awesome BBQ to lure helpers into my home. Anyone have some recommendations for good quality, beginners smokers?

Yoreel,

I really like the heavier Brinkmann smokers. The one I'm using now has been discontinued (and the remaining units are now fetching about $1000 on the internet--twice what I paid for it). The new Pitmaster Deluxe model has received good reviews, and it's under $400. Sounds like it's still heavy duty enough to get the job done. I have no idea what you'd have to pay to get something like this shipped; just getting my smoker from the truck to the back yard nearly herniated 3 reasonably fit men.

Edit: You may have already found a good gas grill, but here's another recommendation if you're still looking. Go with fewer features and more solid construction. You can find some very impressive-looking grills with a ton of features for a very low price, but they're often made from flimsy materials. I use a Ducane Affinity 4400. Not much of a looker compared to the shiny, giant grill-islands you can get at Costco, but it's an absolute beast in terms of performance. The only feature it's lacking that I would really like it to have is a removable wood chip tray.

I have this Brinkmann Vertical Smoker - it is propane (which purists may claim is heresy, but I don't care - the smoker was cheap, the propane is easy to use, and most importantly it makes damn good BBQ; I doubt anyone could tell the difference). I understand if you want a full-up wood-fired or pellet smoker, but I thought I'd throw in a different, cheap option.

So I had the good fortune of a 50+ degree weekend and I got excited and did up some ribs. After feeling guilty for using what I still feel is the best off the shelve BBQ sauce, I whipped up a batch of my own sauce[size=4]*[/size]. Not to brag or anything but... I'm awesome. Vinegar haters look elsewhere.
[size=3]* Modified from here.[/size]

3/4 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup beer (I used a regional IPA micro brew)
1/4 cup Rib Rub (I used Galena Street Rib Rub)
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Preparation:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

You could easily double this, I had enough for 4 or 5 people for one sitting. It should go without saying that the remainder of the beer is used while preparing

Enjoy!

clever id wrote:

So I had the good fortune of a 50+ degree weekend and I got excited and did up some ribs. After feeling guilty for using what I still feel is the best off the shelve BBQ sauce, I whipped up a batch of my own sauce[size=4]*[/size]. Not to brag or anything but... I'm awesome. Vinegar haters look elsewhere.
[size=3]* Modified from here.[/size]

3/4 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup beer (I used a regional IPA micro brew)
1/4 cup Rib Rub (I used Galena Street Rib Rub)
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Preparation:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

You could easily double this, I had enough for 4 or 5 people for one sitting. It should go without saying that the remainder of the beer is used while preparing

Enjoy!

I despise the vinegar but yet I'm hungry and damn it all the next ingredient under that is my favorite. Grr...

*cough* *cough* This thread sure caught some dust. I'll try to turn it around now that it's mid-season...

Has anyone had any experience with this or a product like it? I'm intrigued by the idea, but don't know if I want to commit the money. I found a pretty positive review here, but was wondering if anyone here may have used something along those lines.

Also, for good non-grilled bbq chicken sandwiches put some chicken breast in a crock pot and cover with chicken broth. Add your favorite bbq rub or other seasonings and let it go for 6-8 hours depending on the temp. Drain and shred the chicken in the pot using a fork. Add enough of your favorite (or homemade) bbq sauce so that it's 'creamy' but not runny. Serve on a nice hard roll. You can boil the chicken in broth on the stove if you are short on time, a hour or so should be ample. Also you could do the same with pork.

clever id wrote:

*cough* *cough* This thread sure caught some dust. I'll try to turn it around now that it's mid-season...

Has anyone had any experience with this or a product like it? I'm intrigued by the idea, but don't know if I want to commit the money. I found a pretty positive review here, but was wondering if anyone here may have used something along those lines.

Also, for good non-grilled bbq chicken sandwiches put some chicken breast in a crock pot and cover with chicken broth. Add your favorite bbq rub or other seasonings and let it go for 6-8 hours depending on the temp. Drain and shred the chicken in the pot using a fork. Add enough of your favorite (or homemade) bbq sauce so that it's 'creamy' but not runny. Serve on a nice hard roll. You can boil the chicken in broth on the stove if you are short on time, a hour or so should be ample. Also you could do the same with pork.

If you're doing pork though, I'd swap broth for cider vinegar.

On the grill grates, I don't see a point. Porcelain or cast iron work perfectly well, although I'd say if that reviewer is having rust issues with cast iron grates that badly, the dude isn't taking care of his equipment in general.

On the sauce, instead of adding a store bought sauce, you could add some molasses and get a similar effect, but one I would wager is much tastier.

edit 3 - My first Q of the season is over in the kitchen users thread, but given that good Q doesn't get cooked in the kitchen, I'll show it off here as well:

The Plate:
IMAGE(http://i42.photobucket.com/albums/e301/AnimeJ2/DSCN0942.jpg)

The Q:
IMAGE(http://i42.photobucket.com/albums/e301/AnimeJ2/DSCN0940.jpg)

Missed it the first time around. Let's make sure that doesn't happen again - subscribe!

AnimeJ wrote:

If you're doing pork though, I'd swap broth for cider vinegar.

I like that idea. Thanks for pointing that out. Also, that BBQ looks quite good.

clever id wrote:
AnimeJ wrote:

If you're doing pork though, I'd swap broth for cider vinegar.

I like that idea. Thanks for pointing that out. Also, that BBQ looks quite good.

It was and still is exceptionally tasty. It's a 7lb beef brisket that I smoked for about 7 hours. I had to finish it in the oven for another hour or so though, but with careful planning and better fire management, the next one will spend a good 8-10 hours in my smoker and be even more awesome. I'll get pictures of that one, too.

Awesome. I was going to subscribe to this thread by simply putting out SBR's out there but it's in the freaking topic (this pleases me).

I look forward to learning some stuff from you guys. I'm just getting into this myself, so I'm kind of a blank slate here.

Nice time for this thread to be bumped. My current propane grill is dying. It's about 7 years old and has had a good life, but it's time for something new.

I've heard a lot lately about infrared grills. An acquaintance of mine swears by them, but then he sells them for a living so he's hardly impartial. Anyone here have any experience with them? Are they really that much better than traditional gas burners? If you have used one, any advice on brands?

Unfortunately for me I had to get rid of my grill since my new apartment has no room to store it. I did get a George Foreman grill recently and have been loving the welcome return of steaks, burgers and, brats. I'm going to try and do a passable blackened chicken on it soon.

For those of you that like West Indian food, we smoked a pork shoulder for some jerk pork last weekend. I have yet to make a jerk rub that I really liked but I lucked out and found a grocery store that carries Walkers Wood Jerk. Lathered on the jerk prior to smoking and once it was done, chopped up the meat and added the rest of the paste. Grilled some breadfruit, stewed some calloloo and fried some festival to round out a great BBQ meal.

Serengeti wrote:

Nice time for this thread to be bumped. My current propane grill is dying. It's about 7 years old and has had a good life, but it's time for something new.

I've heard a lot lately about infrared grills. An acquaintance of mine swears by them, but then he sells them for a living so he's hardly impartial. Anyone here have any experience with them? Are they really that much better than traditional gas burners? If you have used one, any advice on brands?

I've got one.
Advantages: No flare-ups, easy to add wood chips for some mild smoky flavor, easy to clean. Also a little easier to set up indirect cooking/smoking than a traditional gas grill.
Disadvantages: Takes longer to heat up and therefor seems to use more fuel.
Summary: I'm pleased with mine. It's easy to use and I greatly enjoy the ability to add some wood chips when I want to add some smoky character to things like kabobs or pork chops. I like that I don't have to worry about flare-ups ruining food.

Phishposer wrote:
Serengeti wrote:

Nice time for this thread to be bumped. My current propane grill is dying. It's about 7 years old and has had a good life, but it's time for something new.

I've heard a lot lately about infrared grills. An acquaintance of mine swears by them, but then he sells them for a living so he's hardly impartial. Anyone here have any experience with them? Are they really that much better than traditional gas burners? If you have used one, any advice on brands?

I've got one.
Advantages: No flare-ups, easy to add wood chips for some mild smoky flavor, easy to clean. Also a little easier to set up indirect cooking/smoking than a traditional gas grill.
Disadvantages: Takes longer to heat up and therefor seems to use more fuel.
Summary: I'm pleased with mine. It's easy to use and I greatly enjoy the ability to add some wood chips when I want to add some smoky character to things like kabobs or pork chops. I like that I don't have to worry about flare-ups ruining food.

What model do you have? I've been doing some research and they all seem to be low quality (CharBroil) or super expensive (TEC).

Well, after much research, I can't seem to find an infrared grill with acceptable build quality in my price range. I'm now leaning towards a Weber E-310. The reviews seem to be excellent across the board.

I forgot about this thread, and for some reason, I thought somebody was hosting a BBQ as a Goodjer Rib & Tickle or something.

Grumpicus wrote:

Missed it the first time around. Let's make sure that doesn't happen again - subscribe!

Serengeti wrote:
Phishposer wrote:
Serengeti wrote:

Nice time for this thread to be bumped. My current propane grill is dying. It's about 7 years old and has had a good life, but it's time for something new.

I've heard a lot lately about infrared grills. An acquaintance of mine swears by them, but then he sells them for a living so he's hardly impartial. Anyone here have any experience with them? Are they really that much better than traditional gas burners? If you have used one, any advice on brands?

I've got one.
Advantages: No flare-ups, easy to add wood chips for some mild smoky flavor, easy to clean. Also a little easier to set up indirect cooking/smoking than a traditional gas grill.
Disadvantages: Takes longer to heat up and therefor seems to use more fuel.
Summary: I'm pleased with mine. It's easy to use and I greatly enjoy the ability to add some wood chips when I want to add some smoky character to things like kabobs or pork chops. I like that I don't have to worry about flare-ups ruining food.

What model do you have? I've been doing some research and they all seem to be low quality (CharBroil) or super expensive (TEC).

I've actually got the CharBroil RED, and I love it. Here's the link to their current three burner, I've got the four burner with the additional side burner. Had it for almost two years now and I absolutely adore it. Never had a problem, I keep it super clean, cover it when it's not in use, and it has never failed me. That BBQ has gotten more use in the last couple of years than any other 'Q I've ever had combined. It's just too easy to use, and too much fun to cook on. Heck that side burner even came with an awesome griddle, so I've literally made pancakes on it while I BBQ'd bacon on the main grill. Ate breakfast outside on my patio with my dog and the wife and it was about the best breakfast I've ever had. Tonight, I'm planning on enjoying terriyaki chicken kabobs.

ThatGuy42 wrote:
Serengeti wrote:
Phishposer wrote:
Serengeti wrote:

Nice time for this thread to be bumped. My current propane grill is dying. It's about 7 years old and has had a good life, but it's time for something new.

I've heard a lot lately about infrared grills. An acquaintance of mine swears by them, but then he sells them for a living so he's hardly impartial. Anyone here have any experience with them? Are they really that much better than traditional gas burners? If you have used one, any advice on brands?

I've got one.
Advantages: No flare-ups, easy to add wood chips for some mild smoky flavor, easy to clean. Also a little easier to set up indirect cooking/smoking than a traditional gas grill.
Disadvantages: Takes longer to heat up and therefor seems to use more fuel.
Summary: I'm pleased with mine. It's easy to use and I greatly enjoy the ability to add some wood chips when I want to add some smoky character to things like kabobs or pork chops. I like that I don't have to worry about flare-ups ruining food.

What model do you have? I've been doing some research and they all seem to be low quality (CharBroil) or super expensive (TEC).

I've actually got the CharBroil RED, and I love it. Here's the link to their current three burner, I've got the four burner with the additional side burner. Had it for almost two years now and I absolutely adore it. Never had a problem, I keep it super clean, cover it when it's not in use, and it has never failed me. That BBQ has gotten more use in the last couple of years than any other 'Q I've ever had combined. It's just too easy to use, and too much fun to cook on. Heck that side burner even came with an awesome griddle, so I've literally made pancakes on it while I BBQ'd bacon on the main grill. Ate breakfast outside on my patio with my dog and the wife and it was about the best breakfast I've ever had. Tonight, I'm planning on enjoying terriyaki chicken kabobs.

I was actually looking for that before but couldn't remember the name or find a link. My dad just got one of those for father's day. He's loving it. It's allowing him to do things he never felt comfortable undertaking on his previous grill, such as ribs. I haven't gotten to use it, so I can't speak from personal experience, but I'm sure he would recommend it.

Serengeti wrote:

Well, after much research, I can't seem to find an infrared grill with acceptable build quality in my price range. I'm now leaning towards a Weber E-310. The reviews seem to be excellent across the board.

I bought a Weber Genesis last summer. It's been outstanding. I dug a walkway through two foot deep snow so that I could grill on it this winter we like it so much.

I'm going to build an Alton Brown Clay Pot smoker this summer.. can't wait.

http://www.youtube.com/watch?gl=GB&h...

The wife is away for 2 weeks soon. I see a seafood orgy resulting, and I'll be starting off with some cedar plank king salmon done on the BBQ, as well as some grilled mackerel. Oh yeah.

Question for the BBQ pros - I'm in the market for a propane grill to put out on the deck of my spiffy new house. I've been amazed at how cheap the ones that are outside Home Depot are. Would I be buying a crappy one if I was to drop $300-$400 on it? What degree of 'betterness' would I get for spending twice as much?

Jonman wrote:

The wife is away for 2 weeks soon. I see a seafood orgy resulting, and I'll be starting off with some cedar plank king salmon done on the BBQ, as well as some grilled mackerel. Oh yeah.

Question for the BBQ pros - I'm in the market for a propane grill to put out on the deck of my spiffy new house. I've been amazed at how cheap the ones that are outside Home Depot are. Would I be buying a crappy one if I was to drop $300-$400 on it? What degree of 'betterness' would I get for spending twice as much?

I'm not exactly a pro but I've used both crappy and high quality propane grills and the biggest difference is heat distribution. On every cheap propane grill I've used 1/3 of the grill is twice as hot as the rest and 1/3 is even colder so after using it for a while you figure out where the good spots are for what kind of meat. Some spots being unusable for certain cuts. On a nice grill there's even heat or at least there's supposed to be.

mrwynd wrote:
Jonman wrote:

The wife is away for 2 weeks soon. I see a seafood orgy resulting, and I'll be starting off with some cedar plank king salmon done on the BBQ, as well as some grilled mackerel. Oh yeah.

Question for the BBQ pros - I'm in the market for a propane grill to put out on the deck of my spiffy new house. I've been amazed at how cheap the ones that are outside Home Depot are. Would I be buying a crappy one if I was to drop $300-$400 on it? What degree of 'betterness' would I get for spending twice as much?

I'm not exactly a pro but I've used both crappy and high quality propane grills and the biggest difference is heat distribution. On every cheap propane grill I've used 1/3 of the grill is twice as hot as the rest and 1/3 is even colder so after using it for a while you figure out where the good spots are for what kind of meat. Some spots being unusable for certain cuts. On a nice grill there's even heat or at least there's supposed to be.

This exactly. On the 4th some friends of ours invited people over since they'd just gotten a propane grille from Home Depot at what they thought was a great price. By the time the party was over he was ready to take it back for all the reasons that Mrwynd mentioned. The back right section was an inferno while the front left section would hardly cook anything through. If your grille is going to see heavy use I'd be willing to pay more for the quality.