Grillin' Like A Villain!

[RockyMtnNFO]

MasterBates,

You are indeed enlightened about the beauty of low and slow cooking but I think you jumped ahead of the folks who don't make the distinction between grilling (a beautiful art form worthy of time and energy) and BBQ or Barbecue.

Grilling uses direct, usually high, heat over open flame and usually takes a little time. BBQ, on the other hand, uses low temperatures, as you mentioned, long periods of time and uses smoke for flavor.

You really need a smoker for this but it can be done with a gas grill.

R/

Steve

 

[phrogpilot73]

If there were no body parts left how did they know he did it?

He confessed.

 

[Fly Navy]

Excellent, someone that gets it. MB did jump ahead a few steps, but never a bad idea to post some yummy BBQ recipe. Grilling and BBQ are NOT the same, not in the USA.

And yes, you absolutely can smoke with a gas grill, I do it all the time.

MasterBates,

You are indeed enlightened about the beauty of low and slow cooking but I think you jumped ahead of the folks who don't make the distinction between grilling (a beautiful art form worthy of time and energy) and BBQ or Barbecue.

Grilling uses direct, usually high, heat over open flame and usually takes a little time. BBQ, on the other hand, uses low temperatures, as you mentioned, long periods of time and uses smoke for flavor.

You really need a smoker for this but it can be done with a gas grill.

R/

Steve

 

[Mumbles]

Mitchell,
go catch some trout

 

[BlkPny]

If you want to know how to do North Carolina Pork Shoulder on a gas grill, let me know. I've got pretty good at it, complete with hickory smoking.

This post is to officially acknowledge the fact that Fly Navy is, indeed, a GOD OF THE GRILL!

I just tried his North Carolina Pork Shoulder, and it is truly awesome.

I will be acting as his agent for his soon-to-be written cook-book, "Afterburner Barbecue", signed copies to be made available through yours truly. Also, his pork shoulder directions will be available (through me) for a slight fee.

Seriously, Fly, it was great!

 

[KSUFLY]

Take and rub ketchup and brown sugar into butterfly pork chops then cover with a slice of orange. Put that on the grill (cover grill with foil) and cook only turning once.

It's best if before you prepare your pork chops, put some sliced mushrooms with butter and all purpose seasoning in a pot on the grill along with some corn on the cob, buttered and wrapped in foil.

 

[A4sForever]

...A4's, I know you're a badass grillin' mofo... you gotta be... I just KNOW it!

Ahhhhhhh ....... You got me figured out .... the perfect afternoon on the deck .... squeezin' limes and burn'in some meat ....*sigh* .... :tongue2_1

 

[Lawman]

Ahhhhhhh ....... You got me figured out .... the perfect afternoon on the deck .... squeezin' limes and burn'in some meat ....*sigh* .... :tongue2_1

I pegged you as more a medium rare kinda guy. :tongue2_1

 

[Afterburner76]

Just made some amazing pork ribs on the grill.

Here's the scoop:

I took 4 lbs of ribs, removed the thin membrane off the underside using a thin butter knife to separate it from the meat, then pulled with a paper towel to grip it.

Then I boiled the ribs for 20 mins to tenderize them. I used a light dry rub of salt, garlic, minced onion, sugar, and paprika.

On the grill they went. I cooked them using indirect heat for about 4 hours turning every 15 mins. I have a 3-burner grill, so to cook indirectly, I turned on the far right burner at med level and put the ribs on the far left side. The grill temp should be around 250 degrees for the duration.

During the last 20 mins is when I added my wet rub. I used a mix of equal parts Barbecue Sauce and Brown Mustard (about a cup each). Then I added some Texas Pete hot sauce (about 2 tbsp) and garlic and black pepper to taste.

MAN DID THESE COME OUT GOOD!!!! ...was def worth the time...

enjoy with a cold Fat Tire ale...