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dummy@example.com (JeanieScurry) — Thu, 02 Sep 2010 22:33:17 +0000

For the most part blogs should be conversational in tone. You want people to feel comfortable on your blog and not feel that they are being lectured to or "spoken" down to. The more conversational in tone your blog is the more comfortable your followers will feel. B Y : buy custom term papers :D

ground beef kabobs

dummy@example.com (Gryphon) — Fri, 06 Aug 2010 21:47:51 +0000

Wanted to do something different, so I mixed some ground up cow with red curry powder, turmeric, allspice, celery salt and some black pepper, tossed in a couple eggs and some bread crumbs to dry it up.

I packed it around some skewers and let it season. Fired the Weber kettle up and tossed them on some indirect with some tomato chunks.

Way yummy! I wish I could have used more of the seasoning, but the wife and kids freak if anything tastes...so I used about a 1/2 tablespoon of curry and a 1/2 teaspoon of the rest for 3lbs of burger. I would double that I think, but I like my food seasoned.

Be great with a cucumber salad and some naan-style flatbread.

TriTip

dummy@example.com (Gryphon) — Mon, 02 Aug 2010 04:50:52 +0000

OK so I am cooking for the whoel company and they love my tri tip.
I use a rasberry Chipoltla mix and I do a pretty good dry pepper rub any other Ideas???
thanks

smoked tomatoes!

dummy@example.com (Gryphon) — Sun, 25 Jul 2010 02:02:34 +0000

Did a brisket the other day, did some indirect work in my 22" Weber and tossed in some hickory chips. Just for kicks, I dropped on some roma tomatoes. I usually grill a few for salsas and sammiches anyway.

They are great smoked! Came out phenomenal! I peeled the skins like when I roast them (just like chilies) and froze most of them. The frozen ones came back just as good as before. Thinking it's gonna be time to smoke and can a large batch soon. Gotta try some in a chili too!

coping with wind and a gas grill?

dummy@example.com (Gryphon) — Sun, 25 Jul 2010 01:54:32 +0000

Anyone have any ideas? I am so sick of the burner getting blown out by the wind. But if I waited for a calm day, I would never get to grill.

I have tried turning my grill to face different ways...back to the wind seems best with mine. I wish I could set up a wall as a wind block, but it's a rental that I can't modify. I suppose I could set up by the privacy fence, but the wind swirls around that into a nasty dust-ball...and it would likely burst into flame anyway as it is super dry.

I've noticed my Weber charcoal kettle works better in the wind...but it's nearly impossible to light the chimney.

I live in the lower Mojave desert...seems the wind never stops.

And yes, a move somewhere else is on the agenda, but not for a while.

Spelling checker

dummy@example.com (Gryphon) — Sun, 25 Jul 2010 01:45:33 +0000

I used ta use the IEspellcheck but it does not work with XP.
What do Ya'll use?

Brisket!

dummy@example.com (Ratman) — Tue, 06 Jul 2010 21:45:37 +0000

Got a nice little brisket in the fridge. It gets rubbed today and smoked tomorrow!

Weber 22" grill tips?

dummy@example.com (Gryphon) — Fri, 25 Jun 2010 18:19:05 +0000

I was given a slightly beat Weber 22" grill. Got it cleaned up, fixed the legs, bought a new charcoal grate to replace the missing one and installed a thermometer. Powder coat is intact as are the wood handles. Hung a tool rack on it that I've been hauling around for 10 years.

Fired it a few times now, including a marathon session yesterday cooking 20+ pounds of chicken for the Wife. She's got a month's worth of diced, grilled chicken for her salads now...some teriyucky, some bbq, some creole, some with a rib rub. Whatta hoot. I really do have to find a grate with the side wings for adding charcoal.

I need a new lighter too...too windy for a match, so I had to light the chimney on the stove!!!

Anyone have any tips for running this thing? I'm getting an idea of how much charcoal to use, but it's a real rough idea...I could use some guidance.

Also need advice/direction on using lump charcoal. I've not used it yet but would like to.

Gonna try pizzas in it soon!

Grilled oysters!

dummy@example.com (admin) — Fri, 25 Jun 2010 17:37:21 +0000

I don't have good access to fresh in-shell oysters, so I subsist on jarred ones. I usually bread and fry them, but I decided to grill them this time.

I drained and cleaned them, then gave them a shot of lemon juice and Cholula Chili-Garlic hot sauce. Tossed them on a screaming hot grill, gave them a bit of char on each side.

Yummy!

Beef ribs?

dummy@example.com (Ratman) — Tue, 22 Jun 2010 22:28:33 +0000

Doing beef ribs tomorrow. I;m doing four racks. Putting a dry rub on today. Going to be cooking over charcoal. Any suggestions for times? I've heard long and slow and I've heard fast and hot. I've done them low and slow before, came out good. I'm just wondering if I should stick with it (low n slow) or not?

I love Salmon

dummy@example.com (Ratman) — Wed, 12 May 2010 19:06:45 +0000

Here is the best way to grill a fish...

Marinate it for 1 hour in some balsamic vinegar, olive oil, salt, pepper and savory (for a little kick add red pepper flakes). Coat it real good and set in two pieces of foil, crimp and cook till fish pulls away from skin easily.

YUM YUM!:D

Kingsford charcoal grill

dummy@example.com (Ratman) — Wed, 12 May 2010 19:02:21 +0000

Has anyone had any experience with the Kingsford KB800 grill?

New ideas for adding flavor

dummy@example.com (Ratman) — Sat, 08 May 2010 00:20:30 +0000

I was getting ready to prepare grilled chicken thighs the other day, but my usual line-up of rubs and seasonings just wasn't what I was looking for. So I went rummaging through my cabinet. I found one of those little sectioned containers that hold four different options of whatever it is -- in this case, it was four flavors of bread dipping seasoning. Normally it's mixed with olive oil and you dip some fabulous artisan-inspired bread in it. I figured if it's good enough for bread, it's good enough for chicken. I tried both the Rosemary & Garlic Seasoning and the Sundried Tomato & Basil flavors. Rubbed it on and under the skin of the chicken. It smelled great while grilling and was really flavorful when eaten. I'm going to try taco seasoning next!

Grill grates

dummy@example.com (Ratman) — Thu, 06 May 2010 22:21:13 +0000

I left my portable grill at the deer lease and the grate is rusted pretty bad. How can I bring it back to a "grillable" surface?

I Guess I Will Stake A Claim On This Section

dummy@example.com (Ratman) — Thu, 06 May 2010 22:19:12 +0000

Here is my arsenal.

The homemade plywood smoker:

The homemade UDS:

The Brinkmann Smoke-N-Pit

And some samples of course.