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So I finally bought a bbq grill

  • Thread starter Thread starter silverstar1025
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silverstar1025

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First one I have ever owned. Anyone have any good marinades they want to share with me? Anything else good I can put on there besides meat and corn?
 
omgwtfbbq!!!!!!!!!!!!!
 
Do some kabobs... Veggies, chicken. Little olive oil and some Mrs. Dash.

Tips for a perfectly grilled steak

Choose wisely: Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

Size matters: Choose cuts that are 1- to 1-1/4 inch thick. Pay special attention to bone-in cuts of meat: make sure the steak is an even thickness. Meat near the bone will take longer to cook.

Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter.

Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Chicken may be one of the trickiest foods to grill, especially the ever-popular boneless, skinless chicken breasts. The grill's high heat tends to dry out the meat before it's cooked through. One way to avoid this is to lightly pound boneless chicken breasts to a uniform thickness, helping the breast cook evenly.


Whether you call them kabobs or satays, skewers of meat, vegetables and even fruit are ideal for the grill. For kickin' kabobs:

Cut meats and veggies to the same size. One- to 1½-inch inch cubes work well.
Group foods with similar cooking times together. While a skewer of bell peppers, cherry tomatoes and chicken looks appetizing, those tomatoes may turn to mush--or worse, slither off the skewer--by the time the chicken is done.
To stabilize round or hard-to-skewer foods like tomatoes and shrimp, use two skewers parallel to each other.
 
SaladFork said:
Do some kabobs... Veggies, chicken. Little olive oil and some Mrs. Dash.

Tips for a perfectly grilled steak

Choose wisely: Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

Size matters: Choose cuts that are 1- to 1-1/4 inch thick. Pay special attention to bone-in cuts of meat: make sure the steak is an even thickness. Meat near the bone will take longer to cook.

Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter.

Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Chicken may be one of the trickiest foods to grill, especially the ever-popular boneless, skinless chicken breasts. The grill's high heat tends to dry out the meat before it's cooked through. One way to avoid this is to lightly pound boneless chicken breasts to a uniform thickness, helping the breast cook evenly.


Whether you call them kabobs or satays, skewers of meat, vegetables and even fruit are ideal for the grill. For kickin' kabobs:

Cut meats and veggies to the same size. One- to 1½-inch inch cubes work well.
Group foods with similar cooking times together. While a skewer of bell peppers, cherry tomatoes and chicken looks appetizing, those tomatoes may turn to mush--or worse, slither off the skewer--by the time the chicken is done.
To stabilize round or hard-to-skewer foods like tomatoes and shrimp, use two skewers parallel to each other.
Click to expand...

Thank you!! :heart:

Looks like I need to buy a meat pounder. Wow that sounds dirty. :evil:
 
Here's my favorite rub for beef, but lately I've been using it as seasoning for just about everything and I really like it.


¼ Cup of Kosher Salt (the coarser the grain the better)
½ Cup of Black Pepper (coarse grain)
½ Cup of Dried Brown Sugar or plain white sugar
¾ Cup of Paprika
2 tablespoons of garlic powder
2 tablespoons of garlic salt
2 tablespoons of onion powder
2 tablespoons of chili powder
2 teaspoons of Cayenne pepper

Combine all ingredients and store in air tight container. Lay brown sugar out on a cookie sheet overnight to dry. More Cayenne pepper can be used if desired but note that this recipe is already a bit spicy.
 
What's next up on the 'Bring Silverstar into the year 2000' list after the BBQ? A car? Electricity? I hear that the new fangled automated washing machines are nice.
 
EnderJE said:
What's next up on the 'Bring Silverstar into the year 2000' list after the BBQ? A car? Electricity? I hear that the new fangled automated washing machines are nice.
Click to expand...

lol!! Hey I have at least had a foreman grill for the past 6 yrs.
 
silverstar1025 said:
lol!! Hey I have at least had a foreman grill for the past 6 yrs.
Click to expand...
You know. I've always wondered who bought that shit on television and now I know.

Tell me, how did the Flowbee work out?
 
EnderJE said:
You know. I've always wondered who bought that shit on television and now I know.

Tell me, how did the Flowbee work out?
Click to expand...

Don't knock on the foreman man! :Chef:
 
silverstar1025 said:
Don't knock on the foreman man! :Chef:
Click to expand...

for those who hate cleaning that little foreman bastard, the Rocket Grill (by Sunbeam) is waaaaay better. Rocket knocks Foreman the F out!
 
You guys are amazing. Here I am, using the stove, when there's products out there are better catered to a market segmentation. :)
 
You should break in your new grill with filet mignon. Go to a butcher, have him slice off some nice thick ones...anywhere from 8 to 10 ounces. Dry marinade with garlic powder, black pepper, paprika, and cayenne pepper. I like to marinade in the fridge for a couple of hours, then set them out for an hour or so til they are close to room temp right before grilling. Cook rare, or medium rare if you must....but never more than that.

Grilled veggies and mushroom risotto for side dishes.

Dinner doesn't get much better than that!
 
silverstar1025 said:
Wow!! I feel poor I just paid $300 at Home Depot for mine. lol
Click to expand...

It should last at least two years
if maintained
cleaned routinely, not just the top grates but the base too. That's where grease fires start and ruin your grill

I've had my propane weber for 5 years now and it still as good as new
Best 500 bucks spent

It's like with TVs "hey look at my 50 Wal Mart fischer price BIGSCREEN TV! Isn't it HUGE?!!!!
Like the huge $299 stainless steel shiatboxes Home Dope sells. Teh suc
"Lokk at my big and pretty Stainless steel grill ( which doesn't cook even for shiat and last maby three years

Americas consumer = tards
 
ortiz34 said:
It should last at least two years
if maintained
cleaned routinely, not just the top grates but the base too. That's where grease fires start and ruin your grill

I've had my propane weber for 5 years now and it still as good as new
Best 500 bucks spent

It's like with TVs "hey look at my 50 Wal Mart fischer price BIGSCREEN TV! Isn't it HUGE?!!!!
Like the huge $299 stainless steel shiatboxes Home Dope sells. Teh suc
"Lokk at my big and pretty Stainless steel grill ( which doesn't cook even for shiat and last maby three years

Americas consumer = tards
Click to expand...
Don't knock the fisher price tv's or the snoopy golf clubs, man!
 
ortiz34 said:
It should last at least two years
if maintained
cleaned routinely, not just the top grates but the base too. That's where grease fires start and ruin your grill

I've had my propane weber for 5 years now and it still as good as new
Best 500 bucks spent

It's like with TVs "hey look at my 50 Wal Mart fischer price BIGSCREEN TV! Isn't it HUGE?!!!!
Like the huge $299 stainless steel shiatboxes Home Dope sells. Teh suc
"Lokk at my big and pretty Stainless steel grill ( which doesn't cook even for shiat and last maby three years

Americas consumer = tards
Click to expand...

Yeah they had some real nice expensive ones that I wouldn't mind having. I figure this is a good starter grill for me for now. I just wanted to finally have a grill and don't have the money to go all out this time. When it craps out in two years I will buy something nicer. :) My next home I want an outdoor kitchen! :)
 
silverstar1025 said:
Yeah they had some real nice expensive ones that I wouldn't mind having. I figure this is a good starter grill for me for now. I just wanted to finally have a grill and don't have the money to go all out this time. When it craps out in two years I will buy something nicer. :) My next home I want an outdoor kitchen! :)
Click to expand...

Your husband says you need to get to work in the inside kitchen first!
 
all the whey said:
Your husband says you need to get to work in the inside kitchen first!
Click to expand...

Have you guys been talking? :worried: Something he probably thinks about. lol One thing he probably hates about marrying this white woman I don't cook like his Mama. He is anxious for me to feed him BBQ though! :)
 
silverstar1025 said:
Have you guys been talking? :worried: Something he probably thinks about. lol One thing he probably hates about marrying this white woman I don't cook like his Mama. He is anxious for me to feed him BBQ though! :)
Click to expand...

Yeah he fucked up by doing that!
 
silverstar1025 said:
I know you didn't!!
Click to expand...

Oh, I probably will get tricked into it like your husband did. :(
 
all the whey said:
Oh, I probably will get tricked into it like your husband did. :(
Click to expand...

Tricked?? I think he is the one that asked me to get married. I guess it was the power of the beautiful white body. ;)
 
silverstar1025 said:
Tricked?? I think he is the one that asked me to get married. I guess it was the power of the beautiful white body. ;)
Click to expand...


Thats how they do it. Trick you into thinking you want it.
 
all the whey said:
Thats how they do it. Trick you into thinking you want it.
Click to expand...

8 yrs later and he still isn't tired of me. I must be doing something right. Stop hatin! :chomp:
 
silverstar1025 said:
8 yrs later and he still isn't tired of me. I must be doing something right. Stop hatin! :chomp:
Click to expand...

That is the secret. Don't quit doing it!!
 
ortiz34 said:
It should last at least two years
if maintained
cleaned routinely, not just the top grates but the base too. That's where grease fires start and ruin your grill

I've had my propane weber for 5 years now and it still as good as new
Best 500 bucks spent

It's like with TVs "hey look at my 50 Wal Mart fischer price BIGSCREEN TV! Isn't it HUGE?!!!!
Like the huge $299 stainless steel shiatboxes Home Dope sells. Teh suc
"Lokk at my big and pretty Stainless steel grill ( which doesn't cook even for shiat and last maby three years

Americas consumer = tards
Click to expand...


The reason I dropped a lot of money on this Weber is that my father's first Weber lasted him TWENTY YEARS!!! And he didn't take great care of it or anything...they're just built that well using grade-A materials. The old saying 'you get what you pay for' is very true sometimes.
 
I have a couple you'll have to try out. I like the easier rubs more than anything else, but the one that's an actual marinade that I use is worth it. I'll have to find it and email it to ya. And yeah, it'll make tri-tip or brisket something people rave about.
 
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