Recieved My First and Very Own Grill

[airforcehog42]

Well,

As some of you may know, I just returned home from the middle east recently, and at 22 years of age, my dad surprised me with my very first gas grill as my welcome home gift. Its a BBQ Grillware 3 Burner LP Gas Grill with a warming rack, side burner, and external temp gauge.

I am excited to become the king of the back porch, and give my wife a break from making dinner, but what excites me most is making my house the official tailgate central for all of my sports fanatic friends on the weekends.

I guess my question is does anyone have any grilling websites or tips/recipes for a greenhorn such as myself to become "learned" on this hobby. I want to learn everything from perfect ribs to perfect steaks and everything in between.

thanks everyone!
AFH

[Shag66]

www.bbq-brethren.com - best site for all things smoked

www.virtualweberbullet.com - The Weber Smoker site.  Forums are great and have great recipes

www.biggreenegg.com - Big Green Egg grill and smoker site.  Forums and recipes are great

http://thebbqgrail.com/   - One of my favorite blogs...   

http://noexcusesbbq.com/  - another good blog...

http://blog.smokeindaeye.com/  - another good blog...  Clint is the man.

http://livefireonline.com/  - and another..  Curt's blog...  really good...

http://www.nibblemethis.com/ - and another...

http://rickstropicaldelight.com/  - THE BEST BBQ PICS EVER...  Rick is my friggin hero when it comes to BBQ and Photography...


If you need more to check out let me know...

[jdelo77]

Its a good day when a man receives his first grill..

[airforcehog42]

Thank You

i plan on getting decent with this grill all season long, and when next season comes around getting me a cheap smoker and going crazy with both. I always liked eating off the grill, but something about this one being mine has gotten me hooked on the sweet smell of a high quality beef sizzling on the grill.

My grill has three burners, and its hard for me to find the right heat combination as well as food placement to get the right cooking temp so as to not burn them to quickly nor let them not cook fast enough. Mainly chicken is the hardest to get perfect, but by seasons end i should be getting close to "elite" status. Not....

Thanks for all the replies so far everyone!

AFHog

[SteveInArk]

Thank You

i plan on getting decent with this grill all season long, and when next season comes around getting me a cheap smoker and going crazy with both. I always liked eating off the grill, but something about this one being mine has gotten me hooked on the sweet smell of a high quality beef sizzling on the grill.

My grill has three burners, and its hard for me to find the right heat combination as well as food placement to get the right cooking temp so as to not burn them to quickly nor let them not cook fast enough. Mainly chicken is the hardest to get perfect, but by seasons end i should be getting close to "elite" status. Not....

Thanks for all the replies so far everyone!

AFHog

The hot and cold spots on your grill will become evident to you quickly, just a few cookouts.  First time in high winds, mentally note the differences.  On a new grill, I "baby" the meat the first few times (by checking and turning too often), so I can rotate the pieces on/off those hot spots before burning. 

But like Tallahassee said, very low burner setting will be the rule.  What seems too low initially will be a great setting after your meat starts cooking well and the interior starts to heat.  I may set the burners up towards MEIDUM at the start (to get good marks and get the meat going) ... but it doesn't take very long till it needs to be turned down to LOW.  Then sit back, relax, and enjoy that cold beer (or drink of choice)!

[Shag66]

If you have a 3 burner grill try and learn how to turn off a burner and cook indirect.  It will help you tremendously.

[airforcehog42]

thanks for the tips, i think tonight im gonna try turning the two outside burners on medium, set the middle one all the way to low, and set the meat all in the middle and see how it cooks. Its been tough trying to find that perfect medium, but im almost there!

Also, getting a late start and having to grill while the hog game on while intoxicated is a very bad idea, as i am not one to miss plays and got easily sidetracked by the frustrating performance of last nights game. Chicken Jerky, its whats for dinner 

[Shag66]

thanks for the tips, i think tonight im gonna try turning the two outside burners on medium, set the middle one all the way to low, and set the meat all in the middle and see how it cooks. Its been tough trying to find that perfect medium, but im almost there!

Also, getting a late start and having to grill while the hog game on while intoxicated is a very bad idea, as i am not one to miss plays and got easily sidetracked by the frustrating performance of last nights game. Chicken Jerky, its whats for dinner 

Instead of leaving the middle on low, turn it off...  The heat won't get away from you that way...  If you need to put some heat to it at the end then you can crank it back up...

[J. Green]

I've got that grill... once I preheat I turn all but one outside burner off.... cook my meat on indirect heat 250-300 until done

[little pigee]

Thanks for the links!

[Shag66]

Thanks for the links!

Can you tell I need to lose 30 pounds by my links? 

[airforcehog42]

those links are awesome, i just need to buy a cheap smoker or something one day and try it out, or anything that i can rig to smoke for really really cheap

[airforcehog42]

Anyone have any ideas on a way for me to try out smoking for really cheap?

[airforcehog42]

i was looking at this one but i know absolutely nothing about smoking :/. I grew up on gas, probably missed out on a lot.


http://www.grillsdirect.com/charcoal-grills/grills-with-carts/chargrillerpatioprocharcoalsmokergrill.cfm

[SteveInArk]

i was looking at this one but i know absolutely nothing about smoking :/. I grew up on gas, probably missed out on a lot.

http://www.grillsdirect.com/charcoal-grills/grills-with-carts/chargrillerpatioprocharcoalsmokergrill.cfm

DISCLAIMER:  Of course there are better, more expensive, etc.

But a low-end Brinkman electric smoker is easy, cheap, and you only need to keep a bag of hardwood "chunks" (hickory, etc.) around.  No gas, no charcoal.  Everything is there to begin smoking meat, for almost no investment.  Loading it up the first time, on all the racks, likely the meat will cost more than the smoker. 

I would start there, IMHO.  If you love the results, move up when the wallet allows.

[Shag66]

DISCLAIMER:  Of course there are better, more expensive, etc.

But a low-end Brinkman electric smoker is easy, cheap, and you only need to keep a bag of hardwood "chunks" (hickory, etc.) around.  No gas, no charcoal.  Everything is there to begin smoking meat, for almost no investment.  Loading it up the first time, on all the racks, likely the meat will cost more than the smoker. 

I would start there, IMHO.  If you love the results, move up when the wallet allows.

Steve is right...  You can get a ECB (El Cheapo Brinkman) for cheap and it WILL work...  You can look on bbq-brethren for threads about how to mod the ECB to make it work better.

Best bet is to keep an eye on craigs list.  You can find some really great deals on there... 

another VERY good option is to get a Weber Grill and learn how to set it up to smoke and do indirect... 

[Old Tusk]

A  tip on beef......Age it. Get a whole tenderloin or ribeye in the cryovac. Put it in the back of the frig for 30 days. Take it out and slice it into steaks. Vaccum pack and freeze the ones you are not going to cook then.  Aging is also essential in cooking great brisket. Everyone will go nuts over your steaks.

[Shag66]

A  tip on beef......Age it. Get a whole tenderloin or ribeye in the cryovac. Put it in the back of the frig for 30 days. Take it out and slice it into steaks. Vaccum pack and freeze the ones you are not going to cook then.  Aging is also essential in cooking great brisket. Everyone will go nuts over your steaks.

Yup...  good tip...  Alton Brown had a show on aging steaks that was pretty cool...

You age your brisket too?  Now I am learning from the pro! 

[Old Tusk]

Try the brisket. It will probably finish quicker that an unaged brisket. Very few competition cookers I know don't age their briskets.

[kingofdequeen]

my dad bought me a grill after my paternity test turned up neg. on maury.

[airforcehog42]

my dad bought me a grill after my paternity test turned up neg. on maury.

You stay classy...

[cosmodrum]

A  tip on beef......Age it. Get a whole tenderloin or ribeye in the cryovac. Put it in the back of the frig for 30 days. Take it out and slice it into steaks. Vaccum pack and freeze the ones you are not going to cook then.  Aging is also essential in cooking great brisket. Everyone will go nuts over your steaks.

If you can dry age...that's where it's at.

[cosmodrum]

Check out this site and order the BBQ Bible. Steve Raichlen is awesome. Incredible recipes from all over the world, with great tips and techniques. I've almost worn mine out over the last 7-8 years.

http://www.barbecuebible.com/

[kingofdequeen]

You stay classy...

nothing says "class" like platinum w/ crest stains.

my grill tip?  indirect heat, baby.  ensures better smoking, and takes a lot longer, thereby exponentially increasing the time available to swill beers.

[airforcehog42]

Went out and bought bbq bible today as well as his book "how to grill" which really helped me with all the different cuts of meat and basics of grilling. Thanks for the advice.

[SteveInArk]

Went out and bought bbq bible today as well as his book "how to grill" which really helped me with all the different cuts of meat and basics of grilling. Thanks for the advice.

Raichlen is quite good (IMO), and enjoy watching his TV show.  Have not read the book, but would think it will be a real help.

As an aside, I can't watch him though, without thinking he and Scott McKenzie was separated at birth.  The older McKenzie and Raichlen look just alike.  Maybe it's the sunglasses!

[Old Tusk]

If you can dry age...that's where it's at.

Unfortunately, dry aging requires very precise temp and humidity control. Most of us don't have the controlled enviroment to do it. Sure wish I did....

[Old Tusk]

When you get a smoker, I would recommend "smoke and Spice" by Jamison and "Paul Kirk's Championship BBQ Sauses". Paul's book is great for learning to make your own rubs and sauses.

I'm heading down to Texas tomorrow to help Paul with a BBQ class. If you guys have any questions you want me to run by him I would be happy too. He is pretty amasing when it comes to sauses and rubs.

[cosmodrum]

Went out and bought bbq bible today as well as his book "how to grill" which really helped me with all the different cuts of meat and basics of grilling. Thanks for the advice.

You're gonna LOVE that book. I'm actually using a technique out of it tonight. Grilled provalone. That HAS to be awesome.

[cosmodrum]

Unfortunately, dry aging requires very precise temp and humidity control. Most of us don't have the controlled enviroment to do it. Sure wish I did....

I'm thinking about trying it. I'll clean out my beer fridge and figure out what temp it should be. I think you can put a pan of water in the fridge along with some salt. You also have to wrap the meat (rib roast in my case) in cheese cloth or something similar and change it frequently. But yeah, it scares me to try it because I don't want to ruin an expensive cut of beef.

[airforcehog42]

Here are my second batch of steaks ever in my life, gotta get good for our SEC championship party 

That BBQ book made a 1000% improvement from  my first steaks according to the wife. Better taste, and first time trying to get good markings. Beef, its what "was" for dinner...

[Shag66]

Here are my second batch of steaks ever in my life, gotta get good for our SEC championship party 

That BBQ book made a 1000% improvement from  my first steaks according to the wife. Better taste, and first time trying to get good markings. Beef, its what "was" for dinner...

I'd hit it!  Looks good!

[airforcehog42]

Thanks

Hopefully they will only get better, as the saturdays pass.

[cosmodrum]

Here are my second batch of steaks ever in my life, gotta get good for our SEC championship party 

That BBQ book made a 1000% improvement from  my first steaks according to the wife. Better taste, and first time trying to get good markings. Beef, its what "was" for dinner...

Nice!

My next recommendation is the Honey Sesame Shrimp. One of my favorite recipes in the book.

[Old Tusk]

I'm thinking about trying it. I'll clean out my beer fridge and figure out what temp it should be. I think you can put a pan of water in the fridge along with some salt. You also have to wrap the meat (rib roast in my case) in cheese cloth or something similar and change it frequently. But yeah, it scares me to try it because I don't want to ruin an expensive cut of beef.

Can't wait to hear  how it works out.... The temp must be above 32  and below 40.

[Old Tusk]

Thanks

Hopefully they will only get better, as the saturdays pass.

Get some wood flavor pellets. The package will have instructions on making a foil pouch to put them in. Throw the pouch on the fire. It really steps up the smoke flavor of gas grill products. Since the cook times are short for steak and chops, you can use some stout woods. It is fun to experiment with different wood flavors.

[cosmodrum]

Get some wood flavor pellets. The package will have instructions on making a foil pouch to put them in. Throw the pouch on the fire. It really steps up the smoke flavor of gas grill products. Since the cook times are short for steak and chops, you can use some stout woods. It is fun to experiment with different wood flavors.

I think you can do this with soaked wood chips as well. In fact, Raichlen's BBQ bible covers that technique, I believe.

[PharmacistHog]

raichlen also has a book call "how to grill: complete illustrated book of barbecue techniques".  Has lots of pics and step by step instructions.  Great book!

[airforcehog42]

raichlen also has a book call "how to grill: complete illustrated book of barbecue techniques".  Has lots of pics and step by step instructions.  Great book!

I actually grilled those "Garlic Herb Butter Burgers" from the "how to grill" book and they were hands down the juiciest burgers ive ever made. It's amazing how learning a few small things can make such a big difference

[Shag66]

I actually grilled those "Garlic Herb Butter Burgers" from the "how to grill" book and they were hands down the juiciest burgers ive ever made. It's amazing how learning a few small things can make such a big difference

You are now hooked...  Enjoy it!  and start a good exercise program!

[Shag66]

http://www.patiodaddiobbq.com/

Here is another of my favorite BBQ Blogs that I forgot to put on the list!

[Shag66]

That is a great sight.

Yup...  I met John on the bbq-brethren site and he has always impressed...  Always resy to help when people need info too...

[PatioDaddio]

That is a great sight.

Thanks for the kind words, guys. Feel free to e-mail with any questions. My contact info is on the blog.

John
Patio Daddio BBQ
Boise, Idaho