Outdoor Grillin :D

[Rico]

Since the topic of grilled steaks came up in another thread, I thought I'd start one on grillin in general, just to see what the fine folks at aff prefer. Keep in mind, this ain't no lib vs con thread so don't go lookin for any fights where no fights exist. :D


Do you prefer propane, wood, electric, charcoal, or natural gas?

Do you prefer chicken, beef, pork, frog legs, etc?

What tips or advice can you offer?


I prefer my grilling over wood, generally a mix between apple and hickory. It's pretty tough for me to choose between what I like best because there's so much I like. Of course I like steaks. But I also like brats, thin cut pork steaks, leg quarters, and fish wrapped in aluminum foil, ribs, the list goes on. Have any of you ever ate potatoes and onions, made on the grill in aluminum foil? Man, talk about gooooooooooood!

I definitely dislike propane grilling the most. It just seems to get too hot too fast and temp is everything when grilling.

[Subdued]

Since the topic of grilled steaks came up in another thread, I thought I'd start one on grillin in general, just to see what the fine folks at aff prefer. Keep in mind, this ain't no lib vs con thread so don't go lookin for any fights where no fights exist. :D


Do you prefer propane, wood, electric, charcoal, or natural gas?

Do you prefer chicken, beef, pork, frog legs, etc?

What tips or advice can you offer?


I prefer my grilling over wood, generally a mix between apple and hickory. It's pretty tough for me to choose between what I like best because there's so much I like. Of course I like steaks. But I also like brats, thin cut pork steaks, leg quarters, and fish wrapped in aluminum foil, ribs, the list goes on. Have any of you ever ate potatoes and onions, made on the grill in aluminum foil? Man, talk about gooooooooooood!

I definitely dislike propane grilling the most. It just seems to get too hot too fast and temp is everything when grilling.

New York Strip/Charcoal

[Rico]

New York Strip/Charcoal

I never really cared for charcoal too much, mainly because of the lighter fluid taste it can add to the meat, but I started using one of those chimneys you can get at Wal-Mart a few years ago that are fluidless, and they make a big difference. New York Strip is good eatin too.

[Digging4Truth]

I like charcoal but not briquettes.

I like to grill ribs (pork), burgers, pork chops & good steaks.

I told my marinade recipe in the other thread but I will repeat it here...

1 Part Soy Sauce
3 Parts Pineapple Juice

Marinade for 4 hours to overnight. The pineapple juice tenderizes while the soy flavors. You may want to adjust that mixture to your own taste.

Bolner's Fiesta Fajita Seasoning is great on almost any meat as a sprinkle on seasoning. I get the little bag of the seasoning. The canister just doesn't taste the same to me. Dunno...

[Rico]

The best ribs I have ever eaten were made on my dad's grill by a friend of his. What he does, rather than waiting until the ribs are done to add the bbq sauce, is that he constantly brushes the ribs with the sauce while they are cooking. The flavor of the sauce cooks right into the meat and talk about good! He could make a living just off making those ribs.

[Rico]

Owensboro, KY, about 10 miles from where I live, is supposed to be the BBQ capital of the world. They just had their yearly festival a couple of weekends ago and I didn't go. I am hoping to go next year.

[Margies3]

The best ribs I have ever eaten were made on my dad's grill by a friend of his. What he does, rather than waiting until the ribs are done to add the bbq sauce, is that he constantly brushes the ribs with the sauce while they are cooking. The flavor of the sauce cooks right into the meat and talk about good! He could make a living just off making those ribs.

Mmmmmmmm. those sound gooood!! Indiana's not far from here, brother. And there are alot of us who live close enough.............................. :)

Personally, I don't think you can beat GOOD ribs - but I usually like them smoked. Second best is chicken. Cooked black on the outside while still juicy on the inside. I can't make it that way, but I love it when someone does.

[Trouvere]

Since the topic of grilled steaks came up in another thread, I thought I'd start one on grillin in general, just to see what the fine folks at aff prefer. Keep in mind, this ain't no lib vs con thread so don't go lookin for any fights where no fights exist. :D


Do you prefer propane, wood, electric, charcoal, or natural gas?

Do you prefer chicken, beef, pork, frog legs, etc?

What tips or advice can you offer?


I prefer my grilling over wood, generally a mix between apple and hickory. It's pretty tough for me to choose between what I like best because there's so much I like. Of course I like steaks. But I also like brats, thin cut pork steaks, leg quarters, and fish wrapped in aluminum foil, ribs, the list goes on. Have any of you ever ate potatoes and onions, made on the grill in aluminum foil? Man, talk about gooooooooooood!

I definitely dislike propane grilling the most. It just seems to get too hot too fast and temp is everything when grilling.


Oh In thought this thread was about GRILLING outside.I guess I am around guys with gold grills to much.

[Hoovie]

I am a member of the HPBA (Hearth, Patio, BBQ, Association) http://www.hpba.org/

Even though I am only involved on the Hearth side, we have a combined trade show that brings in about 15,000 people. I always look forward to going to the outdoor burn area for the free samples from the BBQ manufactures. they showcase their best and bring celebrity chefs with them. Last year someone was doing full sized ostrich on a rotisserie... it was quite a sight and very good!

[revrandy]

I love to grill...

Tri-Tip Steaks soaked in Garlic & Herb... on a Gas Grill

[Digging4Truth]

I love to grill...

Tri-Tip Steaks soaked in Garlic & Herb... on a Gas Grill

A gas grill?

Couldn't you accomplish the same thing inside on the gas stove?

[Rev Dooley]

I never really cared for charcoal too much, mainly because of the lighter fluid taste it can add to the meat, but I started using one of those chimneys you can get at Wal-Mart a few years ago that are fluidless, and they make a big difference. New York Strip is good eatin too.NY Strips are one of the finest steaks around.
I have a chimney too and have had one for years. They are an excellent way to light charcoal once you get the hang of it. They are also more economical than lighter fluid.
I prefer hickory added for flavor on most meats, but definitely mesquite on deer.
NI

[revrandy]

A gas grill?

Couldn't you accomplish the same thing inside on the gas stove?

Nope...the grill is shaped so the meat is cooked complete different...

The Grill on high... I sear the Tri-tips on all sides.. then only leave one burner on low.. and DON"T touch the steaks again for about 2 1/2 -3 hours.. don't turn them.. poke them or prod them... just leave them alone..

then they are done.. juicy and ready to go!!

[Steve Epley]

Owensboro, KY, about 10 miles from where I live, is supposed to be the BBQ capital of the world. They just had their yearly festival a couple of weekends ago and I didn't go. I am hoping to go next year.

Well I went during the day we left after the judging after the sun goes down it might get a little wild.

[Trouvere]

I am a member of the HPBA (Hearth, Patio, BBQ, Association) http://www.hpba.org/

Even though I am only involved on the Hearth side, we have a combined trade show that brings in about 15,000 people. I always look forward to going to the outdoor burn area for the free samples from the BBQ manufactures. they showcase their best and bring celebrity chefs with them. Last year someone was doing full sized ostrich on a rotisserie... it was quite a sight and very good!

Brother Hoover what do you mean by Hearth?

[Digging4Truth]

Brother Hoover what do you mean by Hearth?

Fireplaces... Chimneys... etc

[Hoovie]

Brother Hoover what do you mean by Hearth?

I am a Chimney Sweep, in addition to Chimney service I sell and install Hearth products such as... http://www.napoleonfireplaces.com/Webshare/wood/wood%20inserts/1401.html

[Trouvere]

I am a Chimney Sweep, in addition to Chimney service I sell and install Hearth products such as... http://www.napoleonfireplaces.com/Webshare/wood/wood%20inserts/1401.html

okay that I knew but I thought maybe they have some new idea about grilling in the chimmney.lol.We don't need them in Florida.I do like them but honestly it never snows so it isn't really fun here in winter.

[Monkeyman]

I use either gas, or wood, or a combo of the two. I also love to use a rotissiere.
For cuts of meat, hmmm, I use mostly "Beefeaters", they are a wrapped sirloin. I also love doing whole birds, and I use my kitchen aid to grind fresh hamburger.
My friend just built a smokehouse, I can't wait to try that!!!
Using a cast iron pan with Paul Prudhommes spice makes a wonderful flash grilled, Black magic steak.

I think indirect heat with wood smoke is probably the best tasting.

[Trouvere]

I use either gas, or wood, or a combo of the two. I also love to use a rotissiere.
For cuts of meat, hmmm, I use mostly "Beefeaters", they are a wrapped sirloin. I also love doing whole birds, and I use my kitchen aid to grind fresh hamburger.
My friend just built a smokehouse, I can't wait to try that!!!
Using a cast iron pan with Paul Prudhommes spice makes a wonderful flash grilled, Black magic steak.

I think indirect heat with wood smoke is probably the best tasting.

Hey Monk where do you get Beefeaters? I have never heard of them.

[Rico]

Well I went during the day we left after the judging after the sun goes down it might get a little wild.

Kewl. Apparently, one of the main dishes they make is mutton (sp?). Supposed to be real good.

[Rico]

Well, later on today I will be heading out to buy a new grill. We left the one we had back in Terre Haute when we moved and have gone grilless the last two years. Just talked with the powers that be in this housing complex and got the OK to grill to my heart's content. The last grill we had was home made but it was the type that has the firebox off to the side. I may get one of those or I may get one of those Weber style grills. Decisions, decisions.

[Ronzo]

If you go with a direct charcoal grill (no fire box), my suggestion, for what it's worth, is to try to get the kind with grates that allow you to add more charcoal once the food is on the grill.

[Rico]

If you go with a direct charcoal grill (no fire box), my suggestion, for what it's worth, is to try to get the kind with grates that allow you to add more charcoal once the food is on the grill.

I am looking at this one.


http://www.lowes.com/lowes/lkn?action=productDetail&productId=44754-000001646-2121&lpage=none

[Esther]

I have a gas grill, Holland, that doesn't flare up. It is expensive but good.

I like to grill steaks, chicken, pork mostly.

Vegetables are good also.

[LadyCoonskinner]

I LOVE to grill. In the summer, it's about the only way I cook meat. We HAD a gas grill (ie. see CC1 is a Grilling mochine) and I used it all the time. Last year I worked for a propane company and they filled my bottle for only pennies compared to what you had to pay at those trade them in places.

Anyway, My favorite thing to grill is pork ribs. I can grill an MEAN slab of ribs. I cook all kinds of things on the grill. I HAD a rotisserie on the grill we HAD (If you can't tell, I'm a little bitter about this) and I cooked chickens and pork loin roasts. I have never tried to grill a beef roast on it, don't know what would happen. :uhoh :jaw

I'm gonna HAVE to buy one. I told the Skinner, I could deal with this cause I was wanting a new one anyway and now he can't gripe at me about it!!1:heeheehee :heeheehee (I guess you could say God moves in myterious ways :lol )

[LadyCoonskinner]

My hubby likes for me to cut up potatoes and squash and onions really small and put seasoning on them and them put butter (blue bonnet) on them and put them on the indirect heat of the grill and let them cook together. He and my oldest son love it, I don't like the flavor of the squash (eewwww) with my potatoes and onions.

I've grilled corn on the grill and have a little bit of a problem getting it done enough for me. (any suggestions would be appreciated)

[Rico]

It's been my experience that gas grills burn too hot, even on low, and cook the food too fast. I like to cook steaks and whatnot nice and slow.

[revrandy]

My hubby likes for me to cut up potatoes and squash and onions really small and put seasoning on them and them put butter (blue bonnet) on them and put them on the indirect heat of the grill and let them cook together. He and my oldest son love it, I don't like the flavor of the squash (eewwww) with my potatoes and onions.

I've grilled corn on the grill and have a little bit of a problem getting it done enough for me. (any suggestions would be appreciated)

What about Grilled Racoon???

Do you leave the heads on when you grill em??





:D

[Rico]

What about Grilled Racoon???

Do you leave the heads on when you grill em??





:D

Dude, you just totally ruined my thread. YUK!!!

[Esther]

It's been my experience that gas grills burn too hot, even on low, and cook the food too fast. I like to cook steaks and whatnot nice and slow.

That is what makes the Holland special. It cooks almost like an oven.

[Ronzo]

I am looking at this one.


http://www.lowes.com/lowes/lkn?action=productDetail&productId=44754-000001646-2121&lpage=none

"3 level adjustable cast iron grates for even heating and enhanced flavor"


Looks good to me. I like the dome type, but this looks fine.

I especially like the cast iron, separate grates. You can take two off to add more charcoal, but with the lid shape, it wouldn't be as easy as with the dome type.

[Esther]

My brother loves the Weber. He has had several and that is all he will buy.

[Digging4Truth]

Here is the grill I have (http://www.lowes.com/lowes/lkn?action=productDetail&productId=9316-41495-810-3214-1&lpage=none).

It has a nice big area to put charcoal (Only 100% hardwood charcoal please) that covers the entire area. You can build the fire to one side for indirect heat. They feature I like most is that once you get started grilling you can crank the fire rack up (all the way to actual contact with the grills) and down so that you can adjust the intensity of the heat getting to the food.

[revrandy]

I find on my weber gas grill just one burner on low seems to cook well.. I keep the steaks on the upper rack tho..never on the lower...

[Rico]

"3 level adjustable cast iron grates for even heating and enhanced flavor"


Looks good to me. I like the dome type, but this looks fine.

I especially like the cast iron, separate grates. You can take two off to add more charcoal, but with the lid shape, it wouldn't be as easy as with the dome type.

The thing I like best is that it has 800 sq inches of cooking surface. That's easily double what I have seen in other grills. With 6 of us we need more room to cook more food. Plus, you know how it is once word gets out that you are pretty good with a grill. People come out of the woodwork. :D

[LadyCoonskinner]

Dude, you just totally ruined my thread. YUK!!!

no joke!!!

For the record: I DON'T EAT RACCOONS!!!!!!!!

[revrandy]

no joke!!!

For the record: I DON'T EAT RACCOONS!!!!!!!!

Duz De Coonskinner??

[Rico]

Here is the grill I have (http://www.lowes.com/lowes/lkn?action=productDetail&productId=9316-41495-810-3214-1&lpage=none).

It has a nice big area to put charcoal (Only 100% hardwood charcoal please) that covers the entire area. You can build the fire to one side for indirect heat. They feature I like most is that once you get started grilling you can crank the fire rack up (all the way to actual contact with the grills) and down so that you can adjust the intensity of the heat getting to the food.

That looks pretty rugged. It's a bit out of my price range though.

[Ronzo]

Here is the grill I have (http://www.lowes.com/lowes/lkn?action=productDetail&productId=9316-41495-810-3214-1&lpage=none).

It has a nice big area to put charcoal (Only 100% hardwood charcoal please) that covers the entire area. You can build the fire to one side for indirect heat. They feature I like most is that once you get started grilling you can crank the fire rack up (all the way to actual contact with the grills) and down so that you can adjust the intensity of the heat getting to the food.
If I can't get the dome type, this would be the way I would go for charcoal. It has the door on the bottom that you can add to. I like it.

The adjustability makes it good for searing and then indirect heating. Nice.

When I get a house, I'll probably pick this one up.

[revrandy]

Anybody ever hear of Hasty-Bake grills... My Dad has one of these and they are awesome.. I don't know if they even make them anymore..

[Ronzo]

no joke!!!

For the record: I DON'T EAT RACCOONS!!!!!!!!
...much...
































:lol :heeheehee

[LadyCoonskinner]

I find on my weber gas grill just one burner on low seems to cook well.. I keep the steaks on the upper rack tho..never on the lower...

Our neighbor has a Weber and he loves it and so do I. I like it because you can cook with indirect heat and it works really well and it doesn't get too hot.

We cooked 2 pork loin roast on it the other day, and it took about 3 hours and we seared it on the outside and then just kept brushing stuff on it, and then put it on indirect heat and it was absolutely so tender you could cut it with a fork. My kids and hubby loved it.

I'm looking at getting one of the Webers, but those dude are EXPENSIVE!!!

[Digging4Truth]

That looks pretty rugged. It's a bit out of my price range though.

Yeah i like it a lot. It was a bit of a stretch when we bought it but we figured a purchase like this is going to be around for years and we might as well go ahead and get what we want.

I mentioned the adjustable charcoal pan... When I am finished grilling I like to raise the pan all the way to the grills so that the grills can be cleaned as much as possible by the heat.

[Rico]

How do y'all feel about using aluminum foil on the rack? The only thing I use it for is hot dogs and hamburgers. Of course, there are some things, like fish, that I wrap in aluminum and cook that way.

[Ronzo]

I mentioned the adjustable charcoal pan... When I am finished grilling I like to raise the pan all the way to the grills so that the grills can be cleaned as much as possible by the heat.
Another plus

[LadyCoonskinner]

Duz De Coonskinner??

No. He hasn't had a coon in years. I don't think he likes it really too good. He said it is REALLY greasy and it is not too tender. I'm absolutely disgusted by the thought of eating a raccoon.

[Digging4Truth]

If I can't get the dome type, this would be the way I would go for charcoal. It has the door on the bottom that you can add to. I like it.

The adjustability makes it good for searing and then indirect heating. Nice.

When I get a house, I'll probably pick this one up.

It has lived up to my every expectation... the removable ash catcher is also very nice come time for cleanup.

I just run a brush over the remaining charcoal so that the ashes fall down to the pan... pull the pan out and empty it. Done.

[Rico]

Yeah i like it a lot. It was a bit of a stretch when we bought it but we figured a purchase like this is going to be around for years and we might as well go ahead and get what we want.

I mentioned the adjustable charcoal pan... When I am finished grilling I like to raise the pan all the way to the grills so that the grills can be cleaned as much as possible by the heat.

That sounds really convenient. I will have to take a look at this grill when I go. Maybe we can put it on our to get list for tax check time.

[LadyCoonskinner]

...much...































:lol :heeheehee



Not at all!!! YUCKY!!

[Digging4Truth]

How do y'all feel about using aluminum foil on the rack? The only thing I use it for is hot dogs and hamburgers. Of course, there are some things, like fish, that I wrap in aluminum and cook that way.

I don't use any foil (unless I am baking potatoes on the grill) but that is just because it isn't a habit I have taken to.

Does anyone have any input on pros & cons of using foil?

[revrandy]

How do y'all feel about using aluminum foil on the rack? The only thing I use it for is hot dogs and hamburgers. Of course, there are some things, like fish, that I wrap in aluminum and cook that way.

Hardly use it...

I do use it for fish...

[LadyCoonskinner]

How do y'all feel about using aluminum foil on the rack? The only thing I use it for is hot dogs and hamburgers. Of course, there are some things, like fish, that I wrap in aluminum and cook that way.

I use it for only fish and grilling vegetable that have been cut up together.

[Ronzo]

How do y'all feel about using aluminum foil on the rack? The only thing I use it for is hot dogs and hamburgers. Of course, there are some things, like fish, that I wrap in aluminum and cook that way.
Only to wrap fish or other delicates in. Not to use for a grilling surface.

[LadyCoonskinner]

Has anyone got any ideas about grill corn on the cob?????

[Digging4Truth]

That sounds really convenient. I will have to take a look at this grill when I go. Maybe we can put it on our to get list for tax check time.

Yes sir... that is a good time to make a purchase like that.

If one grills much it really makes sense to get the grill that will serve you best as much as is possible. But sometimes (pardon my grammar) "all I got is all I got" :)

[Ronzo]

It has lived up to my every expectation... the removable ash catcher is also very nice come time for cleanup.

I just run a brush over the remaining charcoal so that the ashes fall down to the pan... pull the pan out and empty it. Done.
Very nice. Worth the extra money then.

[Digging4Truth]

Has anyone got any ideas about grill corn on the cob?????

I have 45 stalks of corn coming up in my garden and fully intend on trying my hand at grilling corn this year.

Hopefully someone will have some good input

[Ronzo]

Has anyone got any ideas about grill corn on the cob?????
I like to do it with the husk on (minus the silk), after soaking in water for a few minutes.


Slather on some butter after it's done and the husks are off, add some Tony C's and chow down.

[Rico]

Yes sir... that is a good time to make a purchase like that.

If one grills much it really makes sense to get the grill that will serve you best as much as is possible. But sometimes (pardon my grammar) "all I got is all I got" :)

I got the $200, but I am in the middle of a dispute with the BMV here in IN over a car I bought and don't know if I will have to just buy another one or what. That, plus I just heard about my former pastor dying and I may have to make an unscheduled trip up north.

[revrandy]

Has anyone got any ideas about grill corn on the cob?????

We actually grill while still in the skin.... just put it right in the grill and let them cook inside... we don't wrap them in anything.. just don't shuck it.. and put it on the grill.. works great..

[Digging4Truth]

I like to do it with the husk on (minus the silk), after soaking in water for a few minutes.


Slather on some butter after it's done and the husks are off, add some Tony C's and chow down.

Minus the silk....

Do you open the husk and remove the silk first?

(Shaking in fear that this is a VERY stupid question) :)

[Ronzo]

Minus the silk....

Do you open the husk and remove the silk first?
Yes.

Easier to remove the silk when it's cold than when it's smokin hot from the grill.

[LadyCoonskinner]

I like to do it with the husk on (minus the silk), after soaking in water for a few minutes.


Slather on some butter after it's done and the husks are off, add some Tony C's and chow down.

How long do you grill it??

[revrandy]

We just grill silk and all... it singes by the heat usually.. We probaly do it for about 10 or 12 minutes or so... The corn really doesn't have to cook just get heated up..

[Digging4Truth]

Ooooo Ooooo Ooooo....

I do know this much.

When it is done... open up the shucks... slather it good with butter... then sprinkle Tony C's on it.

OH YEAH!!! Now we're talking. :)

[LadyCoonskinner]

We just grill silk and all... it singes by the heat usually.. We probaly do it for about 10 or 12 minutes or so... The corn really doesn't have to cook just get heated up..

I would think that it would be harder to get all the silk off after you cook it.

[LadyCoonskinner]

Ooooo Ooooo Ooooo....

I do know this much.

When it is done... open up the shucks... slather it good with butter... then sprinkle Tony C's on it.

OH YEAH!!! Now we're talking. :)

Ya know what, I don't even know why I'm on this thread, it is frustrating the debil out of me cause I can't even grill!!AARRRGGGHHHHHH!!!!

[Digging4Truth]

I would think that it would be harder to get all the silk off after you cook it.

And there would be less patience available for such activities. :)

[Digging4Truth]

Ya know what, I don't even know why I'm on this thread, it is frustrating the debil out of me cause I can't even grill!!AARRRGGGHHHHHH!!!!

Do you guys have one?

If you do... it would be my guess that you would surprise yourself at how good you are at it if you just got out there and went with your instincts.

[revrandy]

I would think that it would be harder to get all the silk off after you cook it.

Not at all... just comes off...

And the Tony C..... Oh Yeah!!!

[LadyCoonskinner]

And there would be less patience available for such activities. :)

You sound like my kinda friend!!!!:heeheehee

[Ronzo]

Ya know what, I don't even know why I'm on this thread, it is frustrating the debil out of me cause I can't even grill!!AARRRGGGHHHHHH!!!!
that's one way to get the debil out of you



:laffatu

[Ronzo]

Not at all... just comes off...

And the Tony C..... Oh Yeah!!!
Don't forget the butter... REAL butter... not margarine, or "spread".

The Tony C's has to have sum'n to stick to.

[LadyCoonskinner]

that's one way to get the debil out of you



:laffatu

It'll probably take a little more than that actually!!:bubble :bubble

[Tina]

Reading this thread is making me hungry....

I should have known better than to read this thread.. :D

[Ronzo]

Reading this thread is making me hungry....

I should have known better than to read this thread.. :D

Hey Tina...
Don't think of grilled burgers and grilled steak and grilled taters and grilled salmon and grilled...

:D

[warrior81680]

LCS,

Here is a good way to do 5 ears of corn on the grill.

Shuck it and take the silk off and place on grill preheated to high.

Keep turning them until you see that there is a slight blackening of the corn.

Should be about 8 minutes.

Take off and let cool for about 5 minutes.

Cut the corn off the cob and place in a bowl with 2 medium tomatoes chopped, 1 small orange, red, or green bell pepper diced.

Stir in 2 tablespoons fresh chopped basil, 2 tablespoons red-wine vinegar, 2 teaspoons extra virgin olive oil, and 1/4 teaspoon salt.

Serve with the main course, preferably a steak! :thumbsup

[warrior81680]

LCS,

Here is a good way to do 5 ears of corn on the grill.

Shuck it and take the silk off and place on grill preheated to high.

Keep turning them until you see that there is a slight blackening of the corn.

Should be about 8 minutes.

Take off and let cool for about 5 minutes.

Cut the corn off the cob and place in a bowl with 2 medium tomatoes chopped, 1 small orange, red, or green bell pepper diced.

Stir in 2 tablespoons fresh chopped basil, 2 tablespoons red-wine vinegar, 2 teaspoons extra virgin olive oil, and 1/4 teaspoon salt.

Serve with the main course, preferably a steak! :thumbsup


Bump for LCS.

[Blubayou]

Has anyone used the grill called the Big Green Egg? I have heard great things about it. We have a gas grill and use it often. But I am interested in this Big Green Egg.

[Trouvere]

I love grilled corn and had some last weekend at the Pow Wow.Their pit was the size of a pickup truck.We do grilled corn and sausage in the winter.Its a great way to warm up.I like it however still on the ear.