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Entries in Grill (5)

Tuesday
Dec082009

Indirect Grilling?

DateTuesday, December 8, 2009 at 9:25AM

I know, seems like a oxymoron to me too. By my definition (and I think that of many others), BBQ is indirect cooking at low temps. Grilling, on the other hand, is cooking directly over a hot fire.

So imagine my surprise when my brother began to describe his method for grilling burgers, chicken breasts, etc. with an indirect setup on his Big Green Egg. Apparently, he leaves the platesetter in place, brings the temp up to 350 degrees or more, and cooks indirect.

Now I suppose you could argue that this is like cooking in an oven, but it's a method that I need to investigate.

Anyone else ever do any "indirect grilling"? Leave a comment an let me know.

Cheers,
Braddog

AuthorBraddog | Comment1 Comment |
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Tuesday
Oct132009

You want my advice, or not?

DateTuesday, October 13, 2009 at 7:35PM

I'm often asked for a recommendation on a backyard cooker.  Many times, I've recommended a Big Green Egg to folks who've subsequently bought one and seem to be fairly happy with their decision. However, at least twice over the past year I've been asked for my opinion by folks who ulitimately didn't care for my advice. 

You see, I don't have a standard answer to the question "What cooker should I buy?".  I typically answer that question with a question of my own like, "What sort of things do you like to cook?", or "Do you think you'd enjoy the process of creating slow cooked BBQ?".  Based on how folks answer those questions and how they respond to a quick lesson on the difference between "BBQ" & "Grilling", I've recommended a variety of different cookers.

Sometimes when folks are used to lighting the gas grill and immediately throwing the meat on, it's hard for them to imagine the planning and time required to turn out great BBQ.  To those folks, I recommend that they buy a gas grill and keep grilling.  But they don't always appreciate or like that advice.  Sometimes they want me to convince them that they will enjoy the process and that the commitment is worth it.

Frankly, I can't convince anyone to enjoy the process of cooking good BBQ.  If you are unsure about committing to tending a live fire or committing to the time then by all means cook the way you're used to cooking. 

There's nothing wrong with cooking on a gas grill.  Heck, the stores are full of them so somebody must be buying them.

Cheers,

Braddog

 

 

AuthorBraddog | Comment2 Comments |
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Tuesday
Sep152009

Recipe: Pineapple Shrimp Kabobs

DateTuesday, September 15, 2009 at 5:57PM

Every year, our neighborhood puts on a block party.  There's always lots of side dishes and someone is drafted to grill burgers, brats, & hot dogs.  This year, I decided to take something  a little different to the party.  I pondered my patience for putting together dozens of ABT's, stuffing a half dozen fatties, or grilling a hundred chicken wings.

In the end, I decided pineapple shrimp kabobs would be super easy, colorful, and significantly different from the appetizers that I typically churn out on one of the Kamado style cookers that I use.

So here's how I put them together:

  • 100 frozen shrimp (defrosted of course)
  • Cut red, orange, and yellow bell peppers into pieces ~1" sq.
  • Prepare pineapple into ~1" cubes
  • Alternate shrimp, pineapple, & peppers on bamboo skewers (I did 2 shrimp per skewer)
  • Grill over a hot fire
  • I applied a warm mango salsa that I picked up at Sam's Club.
  • Enjoy!

Tip:  Soak the bamboo skewers in water for at least 30 mins. prior to assembling.  Otherwise, they can burn in half over a hot fire.

Cheers,

Braddog

AuthorBraddog | Comment1 Comment |
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Monday
Jun012009

Recipe: Steaks on the Bubba Keg

DateMonday, June 1, 2009 at 9:54PM

BK SteaksNow I do a lot more lo 'n' slow than I do high temp grilling, but my daughter has been asking for steak so I obliged. And since the Bubba Keg is at its best at high temps, I fired it up Sunday night for steaks on the grill.  I had picked up 4 filets at Sam's for ~$17.

I raked the ashes out of the bottom of the BK and had it at 500 degrees in about 20 minutes with a fresh load of lump charcoal. The cast iron grate put really nice grill marks on the steaks and except for having to butterfly them (my wife and kids like their steak well-done), these came out perfect. They were juicy and fork tender.

Here's how I prepped them:

  • 4-5 tablespoons of olive oil
  • 1/2 tablespoon of minced garlic
  • 1/2 tablespoon of Kosher salt
  • 1/2 tablespoon of cracked black pepper
  • 1/4 tablespoon of rosemary

I heated this mixture in the microwave for about a minute to thin the olive oil and help to dissolve the salt.  I wisked the mixture together and then poured it into a square baking dish.  I then dipped each steak into the mixture, taking care to turn each one over to get good coverage.  Then, I covered the dish with cling wrap and and let them marinate in the refrigerator for about 90 minutes.

This simple marinade had a great flavor to compliment the steaks grilled over a hot charcoal fire.  I see more steaks in my future!

Cheers,
Braddog

AuthorBraddog | Comment3 Comments |
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Monday
Apr272009

Bubba Keg - Assembly

DateMonday, April 27, 2009 at 8:41AM

bkassembledAfter implying that I needed to get a first hand look at a Bubba Keg to answer some of my questions (Review: Bubba Keg), the folks there obliged by sending me an evaluation unit.  And today, I completed the assembly and cooked on it for the first time.

The unit was really well packaged.  Based on my experience with a Big Green Egg, I was glad to find that the lid and hinge were pre-assembled and attached to the body of the cooker.  The directions were straightforward and the Bubba Keg was easily assembled in just a few minutes.  The only time I wished for an extra pair of hands was during the placement of the cooker on the stand.  It slides onto the stand just as it slides into a receiver hitch for transportation on your vehicle.  I was able to accomplish this by myself, but I'd recommend finding someone to help.

bk-with-burgersOnce I got it assembled, I coated the cooking grate and top damper (these are cast iron) with cooking spray.  Then, I added just a small amount of lump charcoal in the firebox and lit it with my MAPP torch.  It quickly came up to temp as I expected with this basic design.  In fact, I was at 500° in about 15 minutes.  I let it cook at this temp for almost two hours just to burn the "new" off of it and to season the cast iron parts.

Once I felt it had seasoned enough, I put a few burgers on for dinner.  It cooked nicely and my family couldn't tell that I hadn't cooked dinner on my BGE.  I look forward to cooking on it some more.  I can't wait to transport it on a couple of outings that I have coming up and to try low & slow cooking.

As a side note, I received an update from the folks at  Bubba Keg that the price for the unit has been adjusted to $599.  It's now available at Home Depot and select Sam's Club stores at that price.

Stay tuned!
Cheers,
Braddog

AuthorBraddog | Comment3 Comments |
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