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TOYr32
04-26-2009, 07:54 PM
So I'm new to BBQing and I just got a nice tip from my Uncle.

When doing skewers, add a strip of foil to the grill to keel the sticks from burning . . .

http://i82.photobucket.com/albums/j252/Tonkatoy163/SocalEuro/IMG_0151.jpg
IfYouSeeKay
04-27-2009, 08:51 AM
Soak your skewers in water first for an hour and you shouldn't have too much of a problem with burning. You can taste foil in white meats.
Kelly Girl
04-27-2009, 09:38 AM
Soak your skewers in water first for an hour and you shouldn't have too much of a problem with burning. You can taste foil in white meats.


x2 :stupid:
TOYr32
04-27-2009, 11:46 AM
I do soak them, and they always burn, the meat never touches the foil, it's just for the skewer handles to be over.
Get_the_van
04-29-2009, 07:44 PM
So I'm new to BBQing and I just got a nice tip from my Uncle.

When doing skewers, add a strip of foil to the grill to keel the sticks from burning . . .

http://i82.photobucket.com/albums/j252/Tonkatoy163/SocalEuro/IMG_0151.jpg

What's that stuff in the middle and on the right ?
TOYr32
04-29-2009, 07:50 PM
^^BBQ Chicken and Zuchini and Squash in vinagrette dressing.
Get_the_van
04-29-2009, 07:58 PM
Zuchini and Squash in vinagrette dressing.

Are those animals?
karl
04-29-2009, 08:33 PM
Are those animals?

vegetarian meat
SoCal_GLI
04-29-2009, 10:18 PM
also when doing ribs on a gas grill put them on the top rack and cover the bottom rack completely with foil to keep the charring to a minimum
fixmy59bug
04-29-2009, 10:53 PM
vegetarian meat

veg...e...tar...ian meat???

Is that some sort of oxy-moron?

"I ain't no ox-moron." LOL.
mario
04-30-2009, 06:37 PM
it's kind of cheating but:

http://www.berrylandcampers.com/rv-parts/files/t_345.jpg
318daily
05-01-2009, 09:20 AM
When doing ribs I boil them first then freeze them. When It comes time to grilling you're basically just re-heating them while basting with BBQ sauce. The sauce will caramelize giving you that sweet brown sugar taste.

This way you could just keep a rack of ribs in the freezer and have them ready to go at a moments notice.
TOYr32
05-24-2009, 10:16 PM
Another tip.when doing meat skewers, I hate how sometime you get splinters, if you put the skewers in the freezer before you use them (freeze them) they don't splinter.
SoCal_GLI
05-24-2009, 11:05 PM
When doing ribs I boil them first then freeze them. When It comes time to grilling you're basically just re-heating them while basting with BBQ sauce. The sauce will caramelize giving you that sweet brown sugar taste.

This way you could just keep a rack of ribs in the freezer and have them ready to go at a moments notice.


thats a great idea
DTolo
05-25-2009, 08:49 AM
I hate having to clean all the grease drippings from the grill and around the burners... if you do a BBQ at someone elses house,when you are done eating... you can go home and your grill is still clean!
TOYr32
05-25-2009, 09:30 AM
^^^ best tip so far!!!
mike
05-25-2009, 11:12 AM
I use metal skewers.

When I cook a Tri-Tip I do it over med heat and use my thermometer to check the internal temp, when it reaches 140 degrees, I pull it from the grill and cover it in a pan, the inside temp will rise another 10 degrees and it will be perfect transition from brown to pink on the inside.

I don't do ribs, I've done it a few times, but I prefer a smoker and hours of cooking.

For Salmon, I wrap it in foil, with a few lemon slices, Old Bay seasoning and garlic and wrap it up. Over med heat, 10 minuets its flaky and the skin comes right off. MMMMMM