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halonachos wrote:I haven't been able to grill recently. The propane tank had a loose valve and lets just say there was a lot of fire.

Which is why you should be grilling with charcoal to begin with...briquets don't explode.

FITZZ wrote:

halonachos wrote:I haven't been able to grill recently. The propane tank had a loose valve and lets just say there was a lot of fire.

Which is why you should be grilling with charcoal to begin with...briquets don't explode.

Well if you put enough gas on 'em they do.

Frazzled wrote:

FITZZ wrote:

halonachos wrote:I haven't been able to grill recently. The propane tank had a loose valve and lets just say there was a lot of fire.

Which is why you should be grilling with charcoal to begin with...briquets don't explode.

Well if you put enough gas on 'em they do.

Well...granted, but that's true of just about everything.

hmmm...true...lets explode a sausage!

I grill, therefore I am.


Unfortunately I don't have any pics on the web anywhere. Next time I make ribs or brisket I'll post up a shot. I would NOT call myself a master griller by any stretch, but I can make some damn fine BBQ ribs & I usually grill the main course for dinner more often then not in the summer.

MR's picture jolted my memory... I used to make corn in the husk on the grill, though would remove the silk first and doctor it up with butter mixed with parsley first... served with Parmesan cheese sprinkled over the top... wow that was good!

lord commissar klimino wrote:hmmm...true...lets explode a sausage!

I actually had a bunch of Brats erupt into flame on me on Memorial day....course that's because I was distracted and not giving my full attention to my grilling duties...poolside BBQ.

Bet they were Johnsonville brats. We call them "the incredible incendiary bratwurst". I remember several flaming logs rolling around on my grill years ago that could not be put out by any means.... I finally tossed them into the grass until they burned out safely. That was the last time we bought Johnsonville brats... never had any problem like that since then.

Gitsplitta wrote:Bet they were Johnsonville brats. We call them "the incredible incendiary bratwurst".

Right you are Gits... ...those suckers went up like they'd been soaked in gas.

FITZZ wrote:

lord commissar klimino wrote:hmmm...true...lets explode a sausage!

I actually had a bunch of Brats erupt into flame on me on Memorial day....course that's because I was distracted and not giving my full attention to my grilling duties...poolside BBQ.

well i can see why

Gitsplitta wrote:Bet they were Johnsonville brats. We call them "the incredible incendiary bratwurst".

oooo,i want those!

FITZZ wrote:

Frazzled wrote:

FITZZ wrote:

halonachos wrote:I haven't been able to grill recently. The propane tank had a loose valve and lets just say there was a lot of fire.

Which is why you should be grilling with charcoal to begin with...briquets don't explode.

Well if you put enough gas on 'em they do.

Well...granted, but that's true of just about everything.

This, like Selma Hayak, is proof of the existence of God.

Quick "grilling tip"...




...No home should be without it.

The propane thing was fun though. We have an electric igniter that was out so I had to use a lighter. The thing is the grill we have has cabinet doors on the bottom that you open to remove the propane tank and there's a hole on the side of the grill that allows you to put a long lighter through to light the gas if the electric igniter was out.

I had the metal doors closed and went to light it, as soon as I did there was a big bang and the doors blasted open. I quickly went to try to find a fire extinguisher as the valve burnt in a 360 degree ring of fire. Couldn't find an extinguisher so I resorted to the hose, shoved it in the side to spray the valve and sought cover in case the tank exploded.

Fearing for one's life makes boiling brats so much more acceptable. That and you can soak them in beer while they're boiling.

halonachos wrote:The propane thing was fun though. We have an electric igniter that was out so I had to use a lighter. The thing is the grill we have has cabinet doors on the bottom that you open to remove the propane tank and there's a hole on the side of the grill that allows you to put a long lighter through to light the gas if the electric igniter was out.

I had the metal doors closed and went to light it, as soon as I did there was a big bang and the doors blasted open. I quickly went to try to find a fire extinguisher as the valve burnt in a 360 degree ring of fire. Couldn't find an extinguisher so I resorted to the hose, shoved it in the side to spray the valve and sought cover in case the tank exploded.

Fearing for one's life makes boiling brats so much more acceptable. That and you can soak them in beer while they're boiling.

I always soak Brats in beer...even if something isn't about to explode.

...My brother has a the same sort of grill you described, though his has never burst into flame...yet.
But me, I'm an old school griller..give me my Charcoal and wood chips and I'm good.

I love to grill, brats in beer is win. Corn is great too, one tip in addition to grilling with the husk on, soak em in water for about 15 minutes before grilling...sometimes when i'm especially motivated I will peel back the husk, brush some oil on em, fold the husk back up (may need to tie ends) just before throwing them on the grill.

Right now i'm on a kick of grilling my own wings...turns out they are far better this way than fried...whoda thunk it.

thedude wrote:Right now i'm on a kick of grilling my own wings...turns out they are far better this way than fried...whoda thunk it.

Those of us that do this already.

FITZZ wrote:

halonachos wrote:The propane thing was fun though. We have an electric igniter that was out so I had to use a lighter. The thing is the grill we have has cabinet doors on the bottom that you open to remove the propane tank and there's a hole on the side of the grill that allows you to put a long lighter through to light the gas if the electric igniter was out.

I had the metal doors closed and went to light it, as soon as I did there was a big bang and the doors blasted open. I quickly went to try to find a fire extinguisher as the valve burnt in a 360 degree ring of fire. Couldn't find an extinguisher so I resorted to the hose, shoved it in the side to spray the valve and sought cover in case the tank exploded.

Fearing for one's life makes boiling brats so much more acceptable. That and you can soak them in beer while they're boiling.

I always soak Brats in beer...even if something isn't about to explode.

...My brother has a the same sort of grill you described, though his has never burst into flame...yet.
But me, I'm an old school griller..give me my Charcoal and wood chips and I'm good.

Hickory or mesquite wood chips? Soaked or dry chips?

Frazzled wrote:

FITZZ wrote:

halonachos wrote:The propane thing was fun though. We have an electric igniter that was out so I had to use a lighter. The thing is the grill we have has cabinet doors on the bottom that you open to remove the propane tank and there's a hole on the side of the grill that allows you to put a long lighter through to light the gas if the electric igniter was out.

I had the metal doors closed and went to light it, as soon as I did there was a big bang and the doors blasted open. I quickly went to try to find a fire extinguisher as the valve burnt in a 360 degree ring of fire. Couldn't find an extinguisher so I resorted to the hose, shoved it in the side to spray the valve and sought cover in case the tank exploded.

Fearing for one's life makes boiling brats so much more acceptable. That and you can soak them in beer while they're boiling.

I always soak Brats in beer...even if something isn't about to explode.

...My brother has a the same sort of grill you described, though his has never burst into flame...yet.
But me, I'm an old school griller..give me my Charcoal and wood chips and I'm good.

Hickory or mesquite wood chips? Soaked or dry chips?

I like to mix it up when it comes to the types of chips I use, I really like Hickory...but mesquite is nice as well.
And I always soak my chips.

I have some slow burning mesquite charcoal that I absolutely love.

It burns hot and gives off plenty of smoke. It's made by Best of the West and it's fantastic.

I've become very fond of fruit woods... cherry and apple mostly.

all i have is a gas powered,and only 2 of the 4 sections are usable...

Gitsplitta wrote:I've become very fond of fruit woods... cherry and apple mostly.

I've wanted to try them...but am a bit unsure as to what meats they would compliment best...
I figure chicken or fish.

Apple is awesome for any kind of pork.

Cherry I'm not a fan of. It makes me think of cough syrup which, you know, is kind of gross.

Monster Rain wrote:Apple is awesome for any kind of pork.

Cherry I'm not a fan of. It makes me think of cough syrup which, you know, is kind of gross.

Yes...I could really see where apple would flavor pork nicely, perhaps some grilled pineapple to go with.

I usually use them as a finishing smoke for a variety of meats. I've also seen pecan wood available lately. I really am hoping to get a real smoker some day with an honest-to-God fire box so I can start burning wood from my own property. We have oak, cherry, maple, hickory and aspen... and I can get apple from the cuttings of near-by orchards.

Hey FITZZ, do they use peach wood for BBQ down there in GA?

That might be good.

Gitsplitta wrote:I usually use them as a finishing smoke for a variety of meats. I've also seen pecan wood available lately. I really am hoping to get a real smoker some day with an honest-to-God fire box so I can start burning wood from my own property. We have oak, cherry, maple, hickory and aspen... and I can get apple from the cuttings of near-by orchards.

Nice.

By all means get a smoker Gits...the taste is so worth the effort.
Damn..now I want to fire mine up...maybe next weekend.


Automatically Appended Next Post:

Monster Rain wrote:Hey FITZZ, do they use peach wood for BBQ down there in GA?

That might be good.

Ya know, that would probably be good..
Haven't encountered it yet...but there are few little " Mom and Pop" places that might do it, or locals that might ...I'll have to poke around.

My roomies folks are overnighting a venison brisket to us. Gonna brine it, about a gallon of brine with some Scirracha, then a nice slow maple smoke, figure 8-12 hours should do.

helgrenze wrote:My roomies folks are overnighting a venison brisket to us. Gonna brine it, about a gallon of brine with some Scirracha, then a nice slow maple smoke, figure 8-12 hours should do.

8 to 12 hours you say?...Well...if I ignore all traffic laws I suppose I could make it to OKC by then.

I've never come across this brining business before, what does it achieve with the meat?

It keeps the meat moist when you cook it, for the most part.

It also adds a bit of flavor and seasoning, depending on what you use for the brine.