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I'm figuring it out...

Discussion in 'The Lounge' started by TSGB, Jun 22, 2006.

  1. TSGB

    TSGB 1 ton status

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    Trying to teach myself how to grill. Tonight: BBQ Chicken.

    BBQ Chicken.jpg


    I can grill chops, chicken, and your basic burger, but that's aboot it thus far.


    How do I do mushrooms? You know, the special kind? :dunno:

    BBQ Chicken.jpg
     
  2. readymix

    readymix 3/4 ton status

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    Make a tin foil hat.
    Wear it for a while while the neighbors watch you.
    Take off the hat, place upside down on the grill.
    Add butter and mushrooms.
     
  3. TSGB

    TSGB 1 ton status

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    I'm on it.
     
  4. readymix

    readymix 3/4 ton status

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    Step #2 is the most important of course
     
  5. TSGB

    TSGB 1 ton status

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    I'm having trouble figuring out how much charcoal to use though. Do I have to throw in the whole 8 pound bag? It's getting expensive...










    :kidding:
     
  6. TSGB

    TSGB 1 ton status

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    I'll take pictures to make sure I'm wearing the hat right. It has to be shaped like a big mushroom too, so the heat transfers properly, right?
     
  7. readymix

    readymix 3/4 ton status

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    Sounds like you are on the right track.

    If you paint the hat pink then it will transfer the heat better to the sauce that is inside of it.
     
  8. TSGB

    TSGB 1 ton status

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    I don't have any pink paint. If I squeeze my eyes really tight then open them, it'll be green. Will that work?
     
  9. readymix

    readymix 3/4 ton status

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    Can't say that I have ever heard of a green one.
     
  10. BizeeB65

    BizeeB65 1/2 ton status

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    You have to get a feel for how much you are cooking, and what temperatures you need. Having a full grill that has equal heat will cook things hotter than a small pile of charcoal in the center of the grill so the outside edges are cooler than the center.

    Personally, when I am grilling for myself and the wife, I put enough in the center, make a psuedo pyramid, light, let it get hot (grey), then spread so you have a ruff 2 brickette layer about 8-10" in diameter.

    Just keep at it... Try using less each time. You can add more if you need it, it just takes a few more mins to heat new bricks up.

    Have FUN!!!

    PS - Sears sells some TIGHT grillin tools (that look like craftsman hand tools)you should get. :D
     
  11. readymix

    readymix 3/4 ton status

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    Not reading too closely are we?
     
  12. TSGB

    TSGB 1 ton status

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    Dude, I don't care! I appreciate any advice I can get on this! My life hangs in the balance- If I don't get this down, I'll starve on crappy food! Damn canned ravioli...

    I think I've got the feel for how much I need by way of briquets. I just need a bigger grill than the wee 18 incher I have now. It's... inadequate.
     
  13. BizeeB65

    BizeeB65 1/2 ton status

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    Its past my bedtime over here on the east side... sorry..
     
  14. Corey 78K5

    Corey 78K5 1 ton status

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    I like to mix up a big ol bowl of chopped Portabella mushrooms with onions, bell peppers, squash, fresh oregano, basil kosher salt, cracked black pepper and 3 tbl spoons of olive oil. Then I put it in foil packs and toss on the grill and let it all steam in it's juice's.
    Another good one is to pop out the steams on button mushrooms put in a dab of cream cheese and a shot of soy sauce and grill.
     
  15. readymix

    readymix 3/4 ton status

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    HAHA, It's all good
     
  16. BizeeB65

    BizeeB65 1/2 ton status

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    Half some regular size tomato's and scoop out the middle. Then fill with motzerella cheeze and melted garlic butter. Grill until cheeze melts, on foil.

    MMMMMMMMM
     
  17. TSGB

    TSGB 1 ton status

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    I like a bit of onion flavor, but hate onions. I like the smell of green peppers, but hate the taste. Squash sucks, but damn! All that sounds pretty good.



    My list of things for shrooms includes minced onions, butter, salt, green peppers, and some steak strips. (Cheap steak. I'm sure I'll screw it up. :rolleyes:)
     
  18. Corey 78K5

    Corey 78K5 1 ton status

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    I prefer olive oil when cooking veggies. It brings out the flavor much better instead of covering it up with butter.
    How do You do Your steak? What is it that You don't like?
     
  19. TSGB

    TSGB 1 ton status

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    Olive oil I can do.

    Steak: I haven't played with Worchestire sauce or marinades yet. Usually a bit of garlic powder, minced onion, salt, and pepper.
     
  20. Corey 78K5

    Corey 78K5 1 ton status

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    One thing I never do to steak is poke it with a fork, all that does is let the juices escape.
     

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