GearHead Kitchen Forum

***doberman 152*** · 06-07-2009, 09:16 AM

Originally Posted by 0rion

they're ~$900 for the 18" grills.

OUCH!!!

**grouch0jr** · 06-08-2009, 01:18 PM

Orion, whered you learn how to BBQ and such? mostly trial an error? I can grill like a champ, but thats a whole lot easier than bbq.

**0rion** · 06-08-2009, 01:32 PM

Originally Posted by grouch0jr

Orion, whered you learn how to BBQ and such? mostly trial an error? I can grill like a champ, but thats a whole lot easier than bbq.

yep.... I ate a lot of bad to mediocre food learning.

**Zapper2003** · 06-08-2009, 01:36 PM

T-Bone's on the grill tonight.

EDIT: My 5000th post

**grouch0jr** · 06-08-2009, 01:51 PM

Originally Posted by 0rion

yep.... I ate a lot of bad to mediocre food learning.

any books or recommended reading?

**hamburger68** · 06-08-2009, 02:20 PM

Originally Posted by grouch0jr

part of my ascension to manliness will include building a bbq pit. once i am a home owner.

after all, we're all cavemen. i cleaned the grill today and then burned some meat. grrr argh!

**hamburger68** · 06-08-2009, 02:32 PM

Originally Posted by 0rion

yep.... I ate a lot of bad to mediocre food learning.

but isn't that part of the fun, experimenting and trying stuff? i very rarely use cookbooks.

**0rion** · 06-08-2009, 05:41 PM

Originally Posted by grouch0jr

any books or recommended reading?

There's a ton of good info at this site. Smokey is the bbq version of Sarge.

Just about any question you could ever have is answered in Smokey's faq's.
http://www.barbecuen.com/

Originally Posted by hamburger68

but isn't that part of the fun, experimenting and trying stuff? i very rarely use cookbooks.

yep. I'm not a cookbook person either. Rarely use 'em. What I do though is mix a lot of rubs up that either suck or if they're good I forget how much of what I had in them.

I've started keeping a notebook with different stuff and measurements that I've tried and what it needed to make it better. The problem I have is that Strawberry's rub is really good stuff so there's just not much motivation for me to make a good bbq rub when I can buy that. I would just be trying to make a rub that tasted like it.

**0rion** · 06-08-2009, 05:47 PM

Originally Posted by 0rion

they're ~$900 for the 18" grills.

Originally Posted by doberman 152

OUCH!!!

I did a little looking and Siggy is correct. The 18" grills are ~$700....the 24" grills are $900. Still a butt load of money for a grill IMO. I would like to try one out one time to see if they really are that good. There are several people that make Kamado grills but they all tend to be pretty pricey.

**SiggyZ** · 06-08-2009, 06:57 PM

They are very good. I've had some great grilled viddles off them several times.

Originally Posted by 0rion

I did a little looking and Siggy is correct. The 18" grills are ~$700....the 24" grills are $900. Still a butt load of money for a grill IMO. I would like to try one out one time to see if they really are that good. There are several people that make Kamado grills but they all tend to be pretty pricey.

**0rion** · 06-08-2009, 08:48 PM

Originally Posted by SiggyZ

They are very good. I've had some great grilled viddles off them several times.

yeah but I've had some great ones off mine too for ~$180. Are they $500 better is what I'd like to know.

**SiggyZ** · 06-09-2009, 04:53 AM

I dunno. Buy one and find out?

Originally Posted by 0rion

yeah but I've had some great ones off mine too for ~$180. Are they $500 better is what I'd like to know.

**0rion** · 06-09-2009, 07:42 AM

Originally Posted by SiggyZ

I dunno. Buy one and find out?

can I borrow some money?? Maybe I can borrow it from Sarge?

**SiggyZ** · 06-09-2009, 07:45 AM

I'm sure you could. He probably made a killing when he sold that three-balled squirrel he shot, to the Smithsonian.

Originally Posted by 0rion

can I borrow some money?? Maybe I can borrow it from Sarge?

**cammed goat** · 06-10-2009, 06:19 PM

Put two thawed burger patties in a casserole dish, dust with chili powder and garlic salt. Cook for 5 mins in microwave. Place on buns with four slices of Hormel sliced pepperoni and good eatin.

**0rion** · 06-10-2009, 07:14 PM

I did bratwurst on the grill and reuben mac/cheese today.

Tomorrow is taco's.

Friday is smoked country ribs.

Saturday smoked chicken.

Sunday is still up in the air but I'm thinking either pizza or leftovers.

***doberman 152*** · 06-12-2009, 09:56 AM

I'm gonna try this this weekend,

4 ears corn on the cob
2 Tbsp. margarine or butter, softened
2 Tbsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
1/2 tsp. Italian seasoning
Make It

PREHEAT grill to medium heat. Pull back husks of corn, being careful to leave husks attached at bottom of each ear. Remove and discard corn silk. Rinse corn.

COMBINE margarine, mustard, garlic and Italian seasoning. Spread about 1 Tbsp. of the mustard mixture onto each ear of corn. Rewrap husks around corn.

GRILL 15 to 20 min. or until corn is tender, turning frequently to prevent husks from burning. Serve warm.

**KahanaReef** · 06-12-2009, 06:01 PM

Originally Posted by 0rion

yep.... I ate a lot of bad to mediocre food learning.

Ain't that the truth!

**KahanaReef** · 06-12-2009, 06:06 PM

Originally Posted by doberman 152

I'm gonna try this this weekend,

4 ears corn on the cob
2 Tbsp. margarine or butter, softened
2 Tbsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
1/2 tsp. Italian seasoning
Make It

PREHEAT grill to medium heat. Pull back husks of corn, being careful to leave husks attached at bottom of each ear. Remove and discard corn silk. Rinse corn.

COMBINE margarine, mustard, garlic and Italian seasoning. Spread about 1 Tbsp. of the mustard mixture onto each ear of corn. Rewrap husks around corn.

GRILL 15 to 20 min. or until corn is tender, turning frequently to prevent husks from burning. Serve warm.

Sounds interesting. I usually take the ears of corn and soak them in cold water for at least a half hour before putting them on the grill. Then just season with plain or flavored butter when done.

**jambofla** · 06-13-2009, 02:06 AM

Fresh fried Red Snapper last night with a big salad and cheese grits and hush puppies with jalapeno and green onions mixed in.
Snapper was caught on Thursday