1  2  Next

Let's share some tips and tricks.

While we waited for parts last year, I decided to pick up one of those little hibachi things as there are just the 2 of us and a bag of charcoal would last all summer. Well I looked at every store within 125 miles and none were to be had. Even the dollar stores used to carry them in summer. I just assumed they were banned as they're wobbly and wonky. So we picked up this $49 Crappy Tire special, bigger, had 4 legs and wheels, side table and shelf underneath. Got home and looked online, saw those little hibachis for $29+. Damned if the local hardware store didn't get some in as well, but wanted $49.99 for those $6-$10 things.
Anyway the new one worked like a hot damn, I forgot how much I missed the flavour imparted by using real charcoal. And how easy it is to lug a bag instead thehassle of a propane bottle around. Which brings me to my tip for you; the CHARCOAL
Be aware that some 'charcoal' isn't. It's fucking low grade industrial coal powdered and mixed with sawdust and a binder.

KINGSFORD is the best, even better is their 'Competition Grade". Burns hot, sears the meat and gives a fantastic flavour even if there's no Model T leftover parts in it anymore.
ROYAL OAK, is fine, burns nice and hot.
Unfortunately the idiots at the super didn't order in time this year and I had to grab charcoal at the local five and dime hardware. Cost $3 a bag more for this SHIT called GRILLTIME.
Lights fast, as is advertised. Then you can put the coals in your pocket and walk around. You'd need to light a whole bag to scorch your pocket. Burns for a while, then goes out and leaves a mountain of ash and unburnt coals. I'm assuming it's one of those fake charcoals as it appears they spent more time pressing it into pretty shapes than testing it on a BBQ.

   

Tip 2
Slathered the chicken breasts (cut them in threes to cook better) with Welfare Family brand Tandoori sauce and plopped on the BBQ. The tandoori flavour went clean through the meat! Damn good - and I hate chicken breasts.

   

Couple summers ago at the cottage bought as cheap kingsford charcoal grill as we had no bbq and for the first time in a REALLY long time I remembered what charcoal grilling brings to the game. I was probably a kid the last time I tasted it! Not long afterwards however my wife bought me a propane bbq so the experience hasn’t been duplicated since and ee gave the charcoal bbq away. Sad.

   

We almost always brine chicken breasts. That way they are always moist and tender. We usually use soaked wood chips while BBQing,as straight gas grilling doesn't impart much flavour.

   

As they say in the KFC-TFW trainee handbook:
Solly nobless ownee duk mit

   

I have one of those ceramic komodo BBQ's and use lump coal in it. Also a cast iron hibachi I use with briquettes. The komodo is great for slow Smokey and the hibachi for fast and furious. Last summer I picked up one of these

Works really well with a wok. Uses lump.

   

An u be like: she mean duck meat? dark meat? dog meat? Whatev, it’s 4am
“ whatever’s cheapest please “

   

Child of the big city, eh? Shit, up here if it's after 6 you cook your own or it's jerky from the gas station for dinner. Can't order a pizza on Sundays, holidays, or after 7, take out burgers or chips after 6 or on Mondays. they stop refilling the smorg before 7... the BBQ is essential part of both home & any weekend social life!

They know it too. All summer the hot dogs are on sale but the buns are $5.99, or the buns are on sale and weenies are $8.00. The tree planters are in town so they've got Organic Strip Loin "on sale" for fucking $55.90 kg.
And I've heard tales of folks down there griping about neighbours BBQ on their apartment balconies. WTF are they griping about, the bears can't climb up to 27th floor!

   

Food threads while I am fasting.....Cruel of you

hahahaha

Decided to post this video for you....


How to make: BBQ BEEF TIKKA BOTI RECIPE | Pakistani Kitchen

   

I have to buy charcoal in Slovakia, imported from Germany, and then transport it
because the local Italian stuff is so bad.

Or I can pay $35 a bag for 8kg of Weber briquettes.

   

Best thing ever is a chicken that has been brined with lots of rosemary, over night in the fridge. I just used a Ziplock bag, and put the herbs and brine in it.

Then hot smoke it, for at least 4 hours with Cherry @ 110C, in my Bradley smoker. A few sturdy veggies in there also doesn't hurt.

I noticed too, the $3-$4 sirloin steaks I buy for the cat suddenly went to $6 - $7 when the weather warmed up.

   

Your cat eats sirloin steaks? What the hell is it, a leopard?

   

Doing pickerel tonight. The neighbor dropped off 15 lbs of boneless fillets last night.

   

Just a house cat. Not the whole steak in one go, and $3 worth of sirloin is only the size of your hand.

Feeding a cat only kibble makes it fat and gives it a sour stomach. A little raw meat is what it's evolved for, so it gets slimmer, has more energy and is more playful.

And isn't always puking on the floor.

   

I just love those kinds of neighbours

   

1  2  Next