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Grills

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This thread did get me thinking about getting a grill. I saw a couple for sale at the rummage sale deal (I did drive by but did not stop) but decided I would never use it. We used to have one here..probably got sold on a rummage sale when dad died.

I use a small foreman grill occasionally, but don't eat enough meat to justify buying a real one. I love the idea of it though..and the smell of food on the grill. I just don't want to have to be the one doing the cooking.
 
IAG
This thread did get me thinking about getting a grill. I saw a couple for sale at the rummage sale deal (I did drive by but did not stop) but decided I would never use it. We used to have one here..probably got sold on a rummage sale when dad died.

I use a small foreman grill occasionally, but don't eat enough meat to justify buying a real one. I love the idea of it though..and the smell of food on the grill. I just don't want to have to be the one doing the cooking.

If I could only have one BBQ (and I don't, I have at least part ownership in about 5 of them), I would buy a small charcoal grill IAG; If you have a George Foreman it is essentially the same thing as cooking on propane because the cooking source does not impart any flavor into the food.

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Cooking with Charcoal Tip #1; Hot Zones and Cold Zones

The most important tip I can give any novice charcoal BBQ'er is to only ever fill 1/2 of your cooking space with coals; The reason you do this is if you have a flare up, you have grill space to pull all of the meat off and not have it all catch fire.

You can also roast meat using this 'indirect' cooking method. You are essentially turning the BBQ into a wood burning oven by putting enough coal on the one side to keep the cooking temperature of the BBQ in between 325 - 450 F. I like to cook small beef or pork roasts or chicken using this method. (It helps to have a foil drip tray underneath if possible to catch all the fat; this makes cleanup easier)