Grilling favorites

[schloff]

Another favorite of mine is to cook burgers over a wood fire in the charcoal grill. I like to use a combo of oak, cedar and peach for this.

The oak makes a good hot fire, cedar for it's aromatic properties and peach for smoke.

I keep things simple with the meat. I try to get the "nastiest" meat possible. What I mean is the higher fat content. It mostly cooks out over the fire, and yet retains the incredible flavor. Salt, pepper, and garlic is all that's needed on the meat. Top with some good sliced cheese (nothing processed in a wrapper), lettuce, 'maters, spicy mustard...

Once in a while, I like to switch things up and mix in some BBQ sauce (Kraft spicy honey, typically) with the ground beef, but I found that this works better when I use a more lean ground meat. And it takes less salt as well.

Dang, I'm hungry.

[sailor55330]

My Ribs

I love to smoke baby backs. Here's my favorite

Peel off the membrane from the back side of the ribs, then 15 minutes prior, coat liberally with this dry rub

•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder (I usually go 1/2 as I don't care for garlic)
•1 tablespoon onion powder
•1 teaspoon cayenne

I use a smoker box in my gas grill and use a combo of hickory, pecan, and mesquite. I cut the ribs into 1/2 slabs and put them standing vertically in a rib rack, with the most exposed bone down. I soak the chips about 1 hour, then drain. I get them going till good & smokey, then I add the ribs away from the heat for a good slow smoke (I try for about 195-225) for about 6 hours or until the meat pulls away from the bone. Some times I add BBQ sauce and glaze them at the end, sometimes on the side for dipping, sometimes, not at all. When I do glaze them, I take them off the rack and add sauce (your choice of which) over high heat for about 5 mins to "char" the sauce just a little.

The meat typically falls off the bone and is tender, juicy and has a nice smoke to it. I find that the first 1-2 hours seem more critical for the smoking process than the last 3-4.

[Richard in Smithville]

This is one of my favorites. They are addictive so grill at your own risk. I generally cook at least a dozen whole peppers. I remove the seeds and membrane to reduce the heat so my wife can enjoy them.

http://allrecipes.com/Recipe/grilled...ps/detail.aspx

I made a bunch of these tonight. They were gone fast!

[drillman88]

Richard,
I am glad y'all enjoyed them. The taste is really more than the sum of the three ingredients. It has been about a week since we had some, so I guess I need to warm up the grill.

[jking]

I fixed pork chops last night. I used a smoker box in my gas grill to smoke the chops. Turned out good.

[dbhost]

Another favorite of mine is to cook burgers over a wood fire in the charcoal grill. I like to use a combo of oak, cedar and peach for this.

The oak makes a good hot fire, cedar for it's aromatic properties and peach for smoke.

I keep things simple with the meat. I try to get the "nastiest" meat possible. What I mean is the higher fat content. It mostly cooks out over the fire, and yet retains the incredible flavor. Salt, pepper, and garlic is all that's needed on the meat. Top with some good sliced cheese (nothing processed in a wrapper), lettuce, 'maters, spicy mustard...

Once in a while, I like to switch things up and mix in some BBQ sauce (Kraft spicy honey, typically) with the ground beef, but I found that this works better when I use a more lean ground meat. And it takes less salt as well.

Dang, I'm hungry.

I have always heard to NOT use cedar or pine. Actually any soft wood... You are supposed to only use nut or fruit bearing hardwoods... At least that is what all the books and competition guides have read...

[schloff]

I have always heard to NOT use cedar or pine. Actually any soft wood... You are supposed to only use nut or fruit bearing hardwoods... At least that is what all the books and competition guides have read...

DB, Yea, I read that as well. But only for certain foods. For some species of fish, you're supposed to use a cedar plank to cook on.

I guess I dance to a different tune on most aspects of life. I really enjoy the flavor of cedar in the ground meat. I wouldn't use it on a steak, I don't think. Mainly because I'm chicken s***. I don't like experimenting on an expensive piece of meat.