The Grill and BBQ thread

#1,601
#1,601
Nerd-Vol said:
My mom turns 60 this week. Thinking about grilling up some ribeye steaks. Those work well on the grill? Any concerns with flares due to the marbling?

I've done it a million times on the stove to the oven. First time on the Weber.
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No worries on the flare-ups as others have mentioned. The only time you get flare-ups is when you introduce oxygen into the equation. With the way Weber's are set-up you won't have a problem.

On a Kamado (BGE, Acorn, etc.) you can have issues but if you burp the lid it's not a problem.
 
#1,604
#1,604
I'm doing either St. Louis or baby-backs this weekend for a party. What is your go-to rib rub? Homemade, store-bought? Just curious for those that participate in this thread.

I've made my own: Salt, pepper, brown sugar, garlic powder, onion powder, paprika, etc. and I've had good luck with Dizzy Dust, Oak Ridge rubs, & other commercial. One of the best I've used was 50/50 Costco's BBQ rub mixed with Bad Byrons.
 
#1,605
#1,605
Boca Vol said:
I'm doing either St. Louis or baby-backs this weekend for a party. What is your go-to rib rub? Homemade, store-bought? Just curious for those that participate in this thread.

I've made my own: Salt, pepper, brown sugar, garlic powder, onion powder, paprika, etc. and I've had good luck with Dizzy Dust, Oak Ridge rubs, & other commercial. One of the best I've used was 50/50 Costco's BBQ rub mixed with Bad Byrons.
Click to expand...

I tend to make my own depending on what I'm grilling/smoking. That's half the fun. For ribs I mix salt, pepper, brown sugar, paprika, onion powder, garlic powder, cayenne and dry mustard.

When I'm feeling lazy I use Pappy's Choice Seasoning. I'm always shocked how good it is. They have a 50% sodium version that's great as it allows me to pile on the rub without going overboard on the salt (with little or no change in flavor).
 
#1,606
#1,606
vols72 said:
Cali I need that mango relish recipe if you want to share :)
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Here you go. We'll often fry wantons into tacos and fill with pork and mango salsa. That's crazy good too.

1 diced mango (1/8-inch cubes)
2 tablespoons finely chopped cilantro leaves
1/2 red onion, minced
1 cup diced cucumber
3 tbsp lime (or margarita mix)
1 jalapeño
Shot of tequila for you, 1-3 Tbs for the salsa :)
Chill (you AND the salsa)
 
Last edited:
#1,607
#1,607
cali_vol said:
Here you go. We'll often fry wantons into tacos and fill with pork and mango salsa. That's crazy good too.

1 diced mango (1/8-inch cubes)
2 tablespoons finely chopped cilantro leaves
1/2 red onion, minced
1 cup diced cucumber
3 tbsp lime (or margarita mix)
1 jalapeño
Shot of tequila for you, 1-3 Tbs for the salsa :)
Chill (you AND the salsa)
Click to expand...

Add shrimp/red snapper and 1 1/2 cups lime juice to the leftovers and you basically have cevechi.
 
#1,608
#1,608
cali_vol said:
Here you go. We'll often fry wantons into tacos and fill with pork and mango salsa. That's crazy good too.

1 diced mango (1/8-inch cubes)
2 tablespoons finely chopped cilantro leaves
1/2 red onion, minced
1 cup diced cucumber
3 tbsp lime (or margarita mix)
1 jalapeño
Shot of tequila for you, 1-3 Tbs for the salsa :)
Chill (you AND the salsa)
Click to expand...

I'm definitely going to be making this
 
#1,609
#1,609
Do you guys just use the rub on the ribs and that's it or do you follow it up with some sauce?
 
#1,610
#1,610
This is my rib rub. I do the 3-2-1 method but the most important thing is temp, not time. Get the meat up to 195 if you want perfect pull away from the bone tender ribs. I'll put a little sauce the last few minutes.

• 1/3 cup paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons cayenne
• 1 teaspoon white pepper
 

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#1,614
#1,614
SaluteToTheHill said:
This is my rib rub. I do the 3-2-1 method but the most important thing is temp, not time. Get the meat up to 195 if you want perfect pull away from the bone tender ribs. I'll put a little sauce the last few minutes.

• 1/3 cup paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons cayenne
• 1 teaspoon white pepper
Click to expand...

Those look amazing
 
#1,615
#1,615
Need some advice. Buying a natural gas grill this weekend, and am struggling between a Weber and a Broil King. I know Weber is the better grill, so I can obviously get more bang for my buck with the Broil King. Anybody have any preferences or horror stories with either? We had a Weber for the past six years, and sold it with our old house.
 
#1,616
#1,616
CanadianVol said:
Need some advice. Buying a natural gas grill this weekend, and am struggling between a Weber and a Broil King. I know Weber is the better grill, so I can obviously get more bang for my buck with the Broil King. Anybody have any preferences or horror stories with either? We had a Weber for the past six years, and sold it with our old house.
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I can't comment one vs the other except to say you should buy the grill that does what you want it to do. Make a list of deal breakers, price included, and go from there. The last thing you want to do is settle and have a grill that can't tackle the job at hand. If however, a cheaper brand can handle the load then by all means go for it.
 
#1,617
#1,617
SaluteToTheHill said:
This is my rib rub. I do the 3-2-1 method but the most important thing is temp, not time. Get the meat up to 195 if you want perfect pull away from the bone tender ribs. I'll put a little sauce the last few minutes.

• 1/3 cup paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons cayenne
• 1 teaspoon white pepper
Click to expand...

all my rubs change every time,i look in the cabinets and grab what I'm in the mood for

I have been using a lot of Tony Chachere's Original Creole rub lately as the main base and I add a lot of other spices as the mood strikes
 
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#1,618
#1,618
CanadianVol said:
Need some advice. Buying a natural gas grill this weekend, and am struggling between a Weber and a Broil King. I know Weber is the better grill, so I can obviously get more bang for my buck with the Broil King. Anybody have any preferences or horror stories with either? We had a Weber for the past six years, and sold it with our old house.
Click to expand...

In the 6 years you had the Weber did you ever have to fix/replace anything?
 
#1,619
#1,619
CanadianVol said:
Need some advice. Buying a natural gas grill this weekend, and am struggling between a Weber and a Broil King. I know Weber is the better grill, so I can obviously get more bang for my buck with the Broil King. Anybody have any preferences or horror stories with either? We had a Weber for the past six years, and sold it with our old house.
Click to expand...

Have you considered getting away from natural gas and going charcoal?
 
#1,620
#1,620
Coug said:
In the 6 years you had the Weber did you ever have to fix/replace anything?
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I didn't have to. There was things I could have replaced, but it worked fine w/o replacing them. I think the only major change I would make is to go to stainless steel grates rather than the porcelain. I'm leaning towards the Genesis S-310
 
#1,621
#1,621
BearCat204 said:
Have you considered getting away from natural gas and going charcoal?
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I think my wife would kill me since we paid to put a NG line in our new build. I'm getting a smoker later on, and want a true charcoal smoker, the grill is just more of an everyday necessity right now.
 
#1,622
#1,622
CanadianVol said:
I think my wife would kill me since we paid to put a NG line in our new build. I'm getting a smoker later on, and want a true charcoal smoker, the grill is just more of an everyday necessity right now.
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Gotcha and never mind me, lol I am a natural gas hater :)
 
#1,623
#1,623
CanadianVol said:
I didn't have to. There was things I could have replaced, but it worked fine w/o replacing them. I think the only major change I would make is to go to stainless steel grates rather than the porcelain. I'm leaning towards the Genesis S-310
Click to expand...

I would go weber
 
#1,625
#1,625
CanadianVol said:
I think my wife would kill me since we paid to put a NG line in our new build. I'm getting a smoker later on, and want a true charcoal smoker, the grill is just more of an everyday necessity right now.
Click to expand...

I'm with you. I've got a charcoal grill, smoker, and gasser. I grill 4-5 times a week and my propane is my daily driver. I just don't have time to wait for coals to get hot to grill some shrimp on a Tuesday night. On the other hand, there are things I just won't put on gas like a butt, ribs, fryer etc.
 
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