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Gidget
Member
07-28-2002
| Friday, July 08, 2005 - 7:49 pm
I'm starting a new thread because I have a specific BBQ question but I also thought this time of year people may have a lot to say about BBQ. Okay here is my question. I bought a tiny gas grill. I had a regular full size grill before. And it was easy to clean after use. But this little grill is super messy. If I line it with aluminum foil will the meat taste the same as if I put it directly on the grill. Meat is too expensive to experiment so I was hoping someone would have an idea.
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Kristylovesbb
Member
09-14-2000
| Tuesday, July 12, 2005 - 8:04 am
Gidget you can cut little slits in the foil to allow smoke and flames to come up. The grease dropping on the fire causes smoke and that is where the flavor comes from. Hope this helps. Make sure you cut several slits. You will still have some clean up but just not near as much and you will get that great flavor you want.
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Sillycalimomma
Member
11-13-2003
| Monday, August 01, 2005 - 12:37 pm
I have a question!!! (thanks for starting this thread Gidget!) We just bought one of those fancy handy dandy gas grills for our backyard and I have been having loads of fun with it (mostly because the "men" in my life think BBQin is not for women so I haven't had to cook very much!) I have a rack of ribs and I was wondering if anyone has a special method for making them super delicious. Also, should I have steak to go along with them or chicken? I plan on doing twice baked potatoes and corn for sides... oh that reminds me-how the heck do you do corn on the cob? If it is going to take more than thirty minutes on the grill I don't wanna do it (not sure I have enough gas tonight for it) but every time I boil corn on the cob it takes over an hour and still seems tough. Any suggestions? i do have an electric steamer if that will help (but it is small)
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Beachcomber
Member
08-26-2003
| Monday, August 01, 2005 - 12:47 pm
I don't have any suggestions for the ribs, but can help with the corn. I put the corn on the cob in a pot of boiling water for 10-12 minutes max. Haven't tried it on the grill though. It sounds like a delicious meal!
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Mocha
Member
08-12-2001
| Monday, August 01, 2005 - 1:00 pm
Boil the corn then wrap it in some foil and put it on the grill.
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Cinnamongirl
Member
01-10-2001
| Monday, August 01, 2005 - 1:06 pm
Corn on the grill.. pull back husks and take out silk. put husks back and soak in water for 10 minutes. Put on grill for 10-15 minutes. Remove Husks when done Boiling corn should only take 6-10 minutes. I microwave mine, it works perfect every time. One naked piece on a plate with a couple tbsp water. Nuke for a minute and a half, then turn over and cook another minute. Add more time for more than one peice
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Karen
Member
09-07-2004
| Monday, August 01, 2005 - 1:35 pm
For some killer ribs... (I'm not a recipe-following cook... I'm a 'throw it in a pot and keep adding stuff til it tastes good' kind of cook. I'll try not to be too vague...) 1/2 cup honey 1/2 cup ketchup 1/4 cup brown sugar 1/4 cup soy sauce 3 cloves of garlic, mashed 1/2 inch chunk ginger, diced (optional) Mix the above ingredients in a saucepan and bring to a gentle rolling boil, cook about twenty minutes, stirring often to avoid burning or bubbling over. Meanwhile cut your ribs into pieces and boil in equal parts hot sauce and water (as much as it takes to cover them... you can use more or less hotsauce depending on spiciness you like). Boil ribs in hot sauce and water until meat is cooked but not falling off the bone. Now at this point, I usually throw them under the broiler 'cause I don't have a BBQ. But I'm sure they'd work the same... just slather the rib pieces with sauce and throw them on the grill, basting and turning often. The mix of spicy on the inside, but sweet and sticky on the outside, is heavenly.
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Bob2112
Member
06-12-2002
| Monday, August 01, 2005 - 1:44 pm
I'm with Cinnamongirl on roasting the corn. I just did 50 ears this weekend for BBQ's we hosted on Saturday and Sunday and everyone raved about the corn. I soak it a little longer and grill it for about 30 minutes. I turn it 1/3 of the way after 10 minutes and another 1/3 of the way after 10 more minutes. It's almost impossible to mess it up if you soak it and keep the husk on. I put a small number of left over ears on at the end and forgot about them for almost an hour. 2 rows of kernels were burned on the bottom, but the rest was as good the 30 minute batch.
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Yankee_in_ca
Member
08-01-2000
| Monday, August 01, 2005 - 1:53 pm
We had a barbecue yesterday and my dh made the most killer ribs ever. I can't believe he's never made them before. He boiled the ribs the night before for about an hour in pickling spice. Then refrigerated them. He made a teriyaki glaze (soy, ginger, brown sugar, a few other things and a little cornstarch) for half of them, and used pre-made barbecue sauce for the other half. These ribs completely melted of the bone, and in your mouth. They were amazing. I'd never thought of using pickling spice. We served chicken (marinated in Italian dressing and lemon, of all things!) on the side -- it was one of the best barbecues I'd ever had.
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Jmm
Moderator
08-16-2002
| Monday, August 01, 2005 - 2:36 pm
When you boil corn on the cob you should put it in cold water with about 1 tsp. sugar (do not add salt to the water as this causes corn to harden). Boil 6 - 10 minutes then take out of water.
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Ladytex
Member
09-27-2001
| Monday, August 01, 2005 - 3:53 pm
gas grill? what is this gas grill which y'all are speaking of?? lol
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Sillycalimomma
Member
11-13-2003
| Monday, August 01, 2005 - 4:04 pm
Thanks everyone! Can you believe that after all of this I went to pull the ribs out of the fridge and saw that the sell by date was 7/18! That was the day I bought them! I didn't even look at the date on them (i figured I would have a good week or two to spare) sheesh. So, no ribs tonight. But thats okay-gives me more time to get to the store so I can make sure I have all of the ingredients. thanks again!
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Landi
Member
07-29-2002
| Monday, August 01, 2005 - 4:41 pm
i believe she's cookin' with propane and propane accessories!
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Metoo
Member
02-22-2005
| Thursday, August 11, 2005 - 7:29 am
Here is the way I cook ribs. First I leave the slabs whole and season both sides with seasoning salt and pepper. I wrap one or two slabs (depending on sizes) in heavy duty foil and throw some chopped onions and green peppers inside. Place on grill (either charcoal or propane at 350 degrees) for about 1 hour. Turn foil packets about every twenty minutes or so. Remove packets from grill. Open and cut the slabs into two's. Place meat back on grill and brush with BBQ sauce. Grill for about 20 mins. or until tender. Yummy and they always disappear fast! I "make" my BBQ sauce by beginning with a bottle of regular sauce (any brand) and add a GOOD squirt of ketchup, yellow mustard, hot sauce and various spices I feel like adding that day. This sauce works well with pork chops, chicken, ribs, and I have even used it on hot dogs. Thanks for the grilled corn recipes - I have been wanting to try it but wasn't quite sure how. I'm going to try it this weekend.
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