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I love cooking on a grill. My skills have pretty much quadrupled since last year. The other day, I made pizza and chocolate chip cookies on the grill. They were awesome. I figured out how to grill french fries.....they are so damn good, you dont need anything to dip them in. Im basically a badass grill cook. So who else has the touch? Im planning on buying some terracotta pots, a heating burner and doodads to make my very own smoker, so I can do some REAL BBQ here soon. Im talking 12 hours in low temp smoke and when its down, the stuff practically melts.


Anyways Im rambling. Anyone else?

not i, oh master! Pizza? Chocolate chip cookies? dude, that's freakin amazing!
and thanks, btw! now i'm hungry!

AH, I've been wanting to get into BBQ (real BBQ) grilling for some time, but haven't gotten around to it yet (and doubt I will in the near future, money is an issue).

My grilling skills are otherwise alright. I can do burgers, steak, chicken, etc. its not particularly difficult... I imagine you use a griddle to make the pizza and cookies? How on Earth did you make french fries on a grill though... I'm racking my brain trying to figure that out...

Godsdamn. No, I am a dabbler in grill techniques at best. KC, I want those cookies and that pizza. More, I want that 12-hour-fall-of-the-bone meat. [drool]

KingCracker wrote:I love cooking on a grill. My skills have pretty much quadrupled since last year. The other day, I made pizza and chocolate chip cookies on the grill. They were awesome. I figured out how to grill french fries.....they are so damn good, you dont need anything to dip them in. Im basically a badass grill cook. So who else has the touch? Im planning on buying some terracotta pots, a heating burner and doodads to make my very own smoker, so I can do some REAL BBQ here soon. Im talking 12 hours in low temp smoke and when its down, the stuff practically melts.


Anyways Im rambling. Anyone else?

I would love to see pics of these to back up your claims.

Also, when using commercial items for a smoker, ensure there are no residues that can produce harmful vapours or particulate mater onto your foodstuffs first.

In AUS it is a habit to turn empty beer kegs (stainless steel) into themed BBQ frames and smokers. However, before you apply heat (and even when using a plasma cutter to shape them) you must be aware that the lining can react with heat and produce dangerous fumes.

AvatarForm wrote:

KingCracker wrote:I love cooking on a grill. My skills have pretty much quadrupled since last year. The other day, I made pizza and chocolate chip cookies on the grill. They were awesome. I figured out how to grill french fries.....they are so damn good, you dont need anything to dip them in. Im basically a badass grill cook. So who else has the touch? Im planning on buying some terracotta pots, a heating burner and doodads to make my very own smoker, so I can do some REAL BBQ here soon. Im talking 12 hours in low temp smoke and when its down, the stuff practically melts.


Anyways Im rambling. Anyone else?

I would love to see pics of these to back up your claims.

Also, when using commercial items for a smoker, ensure there are no residues that can produce harmful vapours or particulate mater onto your foodstuffs first.

In AUS it is a habit to turn empty beer kegs (stainless steel) into themed BBQ frames and smokers. However, before you apply heat (and even when using a plasma cutter to shape them) you must be aware that the lining can react with heat and produce dangerous fumes.

And knowing is half the battle....

I can do all that, but have you mastered the Beer can chicken?

Aww we dont have Hank Hill in dakka*2

I sell propane and propane accessories

I tell you wut...

AvatarForm wrote:

KingCracker wrote:I love cooking on a grill. My skills have pretty much quadrupled since last year. The other day, I made pizza and chocolate chip cookies on the grill. They were awesome. I figured out how to grill french fries.....they are so damn good, you dont need anything to dip them in. Im basically a badass grill cook. So who else has the touch? Im planning on buying some terracotta pots, a heating burner and doodads to make my very own smoker, so I can do some REAL BBQ here soon. Im talking 12 hours in low temp smoke and when its down, the stuff practically melts.


Anyways Im rambling. Anyone else?

I would love to see pics of these to back up your claims.

Also, when using commercial items for a smoker, ensure there are no residues that can produce harmful vapours or particulate mater onto your foodstuffs first.

In AUS it is a habit to turn empty beer kegs (stainless steel) into themed BBQ frames and smokers. However, before you apply heat (and even when using a plasma cutter to shape them) you must be aware that the lining can react with heat and produce dangerous fumes.

Its standard practice (at least among the more intelligent crowd) over here to 'burn in' new grills, etc. You get a nice hot fire going and you let it burn for a few hours/until its out, the idea being that anything potentially reactive in the new grill won't be reactive anymore when you're done.

chaos0xomega wrote:

AvatarForm wrote:

KingCracker wrote:I love cooking on a grill. My skills have pretty much quadrupled since last year. The other day, I made pizza and chocolate chip cookies on the grill. They were awesome. I figured out how to grill french fries.....they are so damn good, you dont need anything to dip them in. Im basically a badass grill cook. So who else has the touch? Im planning on buying some terracotta pots, a heating burner and doodads to make my very own smoker, so I can do some REAL BBQ here soon. Im talking 12 hours in low temp smoke and when its down, the stuff practically melts.


Anyways Im rambling. Anyone else?

I would love to see pics of these to back up your claims.

Also, when using commercial items for a smoker, ensure there are no residues that can produce harmful vapours or particulate mater onto your foodstuffs first.

In AUS it is a habit to turn empty beer kegs (stainless steel) into themed BBQ frames and smokers. However, before you apply heat (and even when using a plasma cutter to shape them) you must be aware that the lining can react with heat and produce dangerous fumes.

Its standard practice (at least among the more intelligent crowd) over here to 'burn in' new grills, etc. You get a nice hot fire going and you let it burn for a few hours/until its out, the idea being that anything potentially reactive in the new grill won't be reactive anymore when you're done.

Intelligence has nothing to do with it. But yes, it is a common practice to burn the reactive layer off in an open space. Alternatively, some warm water and most heavy duty cleaners applied with a metal scourer will do this in half the time.

I love BBQ . but i always had a fear of using them.

meh.im decent. i grill my lunch lots of times. sometimes dinner to. im best with steak and other meats other that hot dogs and bratwurst and stuff like that. well,im ok with hotdogs.

by the way...how do you fething grill those dang bratwursts? i tried today and it turned out bad...:(

I do enjoy grilling. Master griller status? not yet, Although I am pretty decent. I smoke a little, but my folks are better, maybe when I hit 40 I will be awesome! Cedar plank is your friend if you like fish, I dislike fish but it helps the taste for me.

LC Klimino, like I said I am no expert...but I love bratwurst! I take a square cake tin, fill half with beer (your choice, I use Fosters cause it is undrinkable!) 1/2 onion in it, then put the brats in the pan then the pan on the top shelf on my grill and let em cook up a while. I try not to open the grill unless I need to when doing this. 15 or so minutes later check on them, the beer will reduce a bit but that is ok, take out the brats and plop em on the grill to get the charred crsipyness you desire on the outside and serve em up with some kraut.

Can I come to your next BBQ KC?

Also, never really understood why people get gas BBQ's - it is pretty much the same as an out door oven with none of the flavour inducing excellence of a well laid charcoal BBQ (especially if you add various scented/soaked woods into the mix as well).

Never cooked on one myself (as I live in a flat and have no where to cook ) but my dad does a pretty good BBQ (nothing fancy like pizza, but steak, burgers, kebabs, sausages etc).

KingCracker wrote:The other day, I made pizza and chocolate chip cookies on the grill. They were awesome.

YES! The pizza anyway. Throw a stone in there and fire it as hot as possible: fantastic (buffalo mozz for extra score).

Haven't done the cookies, heard good things though. Try white chocolate for extra smokey flavor, add some bacon too.

Firstly, my grill is gas, yes charcoal has a better flavor, but damned if I can ever get those finiky things to work right for me . BUT I also hate those direct flame deflectors too, so I always rip them out and cook my shtuff in open flame, great taste there.


Im pretty surprised so many people posted, I figured only a couple but awesome, DAKKA has some grillers I cant take pics of the pizza cookies, as we ate them shortly after they were ready. Fries on the grill is actually pretty simple. Season how you like and then the hard part is, putting them on the grill so they dont fall under the grate. I placed them before turning the grill on, as mine has 3 burners and can go from cold to like 550 in about 2 minutes.

Brats are a tough one to get right, because they are so damn thick, you have to get it just right or the outsides burn and the insides are still raw. Partially boiling them like J-Roc said works wonders.

Also a tip, indirect heating. Thats how I made cookies and pizza in there....at the same time even. You get it all nice and hot inside, then when its time to cook, turn the burners off under the cookies and turn the one under the pizza down all the way. That way the pizza still gets some flame on its underside but not enough to burn. Then use your burner thats not under your food to control your temp. Again this is WAY easier with a gasser then charcoal. If you guys can use the stuff, my hats off to ya, like I said, I cant get that crap to work ever.


BUT the smoker, Ive figured will cost me around $60 ish. Its basically a big ass terracotta pot for the bottom. You stick the cord of your electric burner through the hole in the bottom. Then you buy a grill grate that fits in the rim of the top of the pot. Then buy another smaller terracotta pot that fits the top of the pot. And for ease of use, you stick a meat or oven thermometer in the hole of the smaller pot. Thats the basic build of the thing. Then you just use throw away pie plates to hole your wood chips and set the burner to your low temp. The wood will smoke easy enough and wont catch fire. Presto chango 12ish hours later, youve got that premo BBQ that makes you orgasm in your mouth

J-Roc77 wrote:LC Klimino, like I said I am no expert...but I love bratwurst! I take a square cake tin, fill half with beer (your choice, I use Fosters cause it is undrinkable!) 1/2 onion in it, then put the brats in the pan then the pan on the top shelf on my grill and let em cook up a while. I try not to open the grill unless I need to when doing this. 15 or so minutes later check on them, the beer will reduce a bit but that is ok, take out the brats and plop em on the grill to get the charred crsipyness you desire on the outside and serve em up with some kraut.

i would...if i wasn't 16 and my parent eve drank. they do have wine (i think) in are cheese drawer in are fridge but that would taste bad....plus im not allowed.

Well like I said, boil them for a couple minutes first. Then go and sear/grill them. Or, I havnt tried this, but wrap them in some tinfoil and grill em up. Thatll keep heat on/in the brat and help keep them from burning

Useful trick for doing chicken (and other things that dry out easily): brine them by soaking them in a bag or bowl with water, sugar, and salt for about 2 hours before you put sauce on them and put them on the grill. This works for things like whole chicken or turkey too, but the spot where I notice improvement most is on things like whole chicken breasts, where normally getting the center done means the outside is dry. The 'standard' mix is around 1 quart (4 cups) water with 1/2 cup of sugar and 1/2 cup of kosher salt or 1/4 cup of table salt.

KC, I love you man, but until you stop using a gas grill I must taunt you good-naturedly.

You don't need all that fancy stuff (smoker, etc) either, a decent sized charcoal grill works just as well. You just get your coals going and push them all to one side of the grill and put your drip pan on the other. Instant, indirect heat smoker!

I did some tri-tip like that last weekend. Works like a charm!

Also, I'm not a fan of wrapping stuff in tin foil. It's pretty much just steaming them. You're better off just par-cooking them and searing them as you said, or what I like to do is braise them in beer with some onions before I throw them on the grill. Dammit, I'm hungry now.

Get real hardwood charcoal and a fire starter, it'll make getting the fire started easy. You can use a tinderbox with some soaked woodchips if you must use gas.Use things like apple and pecan wood.

Of all the off topic threads that garner attention I hope this one sticks around a bit. The weather out here is getting to be grilling weather.

KC: You can build a smoker out of a cardboard box or old fridge. Alton Brown from the food network has an episode on smoking where he just uses a box. The terracotta pot one you are going for is nice for sure, something that you will own for a while unlike a box. I just spent the cash and got the smoker attachment for my grill which now makes moving my grill a bit awkward.

I have never done pizza or cookies.....sounds amazing! Beer can chicken yes, bacon yes, but cookies? Never crossed my mind. I will put that on my to do list this summer.

dangit,now im starvin! off to grill some hotdogs....i blame you grill thread!

i am a bit of a grill master myself. i make this grilled dessert that is so good. i grill pinapple rings coated with brown sugar on the grill then put a scoop of vanilla ice cream on it. i also make grilled cornbread.

cornbread? interesting. i wish i had more freedom to experiment.

on the other note:holy feth this is a good hotdog!Mmmmmmm...mustard

If you're good enough at regulating the temperature you could pretty much cook anything on a grill.

like fish? i hate fish...burn the evil fake meat.BURN!

but i dont think you could grill anything...hold on,let me think of something you cant....

Ill probably get backlash for this, but grilled vegetables are awesome. I'm not a big veg guy, but when I am downing gobs of red meat, I try to balance it with some veg, nothing makes that easier than grilled veg (well ok, deep fried veg might be better tasting). Asparagus, or just throw some soaked corn right on the grill. MMMMMMMM. If the veg just happens to pick up a little carbonized BBQ sauce well, I'm not complaining.

Since my temporary hiatus to San Diego started, I've been trying to build my appreciation for Avocado on my burgers.

ooo,you cant grill oranges!

You sure can. They're delicious. Grilling fruit gets some really lovely caramelization as well as adding a little smokiness.