I still BBQ, I don’t know if it is because it is a dry heat but my heat sensitivity does not get to me much when BBQing.
Maybe it is the Corona in one hand that helps me keep my balance, but for what ever reason I love BBQing and most say I’m getting real good at it.
Even did a beer can turkey for thanksgiving last year, and everyone loved it.
I have really gotten more into it last year, meanly thanks to Steven Raichlen’s BBQU and primal grill shows.
Over the July 4th weekend I BBQ hamburgers, hotdogs, shrimp, spam, bell peppers and zucchini, and had fun doing it.
Now I most confess I do use a gas grill, and makes things a lot easier.
But by adding wood chips and charcoal to a smoke box in the grill the flavor comes close enough to pure charcoal grilling.
BBQ tip one: I must recommend to MS BBQers, to do all the prep work before you start grilling.
Having all your equipment, seasonings, and food ready so you’re not making trips back to the house to get stuff makes it a lot more enjoyable.
BBQ tip two: for all BBQers, brine your chicken, turkey and pork chops for hours and be sure the rinse thoroughly before grilling, it will make them the moistest meat you ever had.
In fact I now shy away from restaurant chicken because I find it dry in comparison.
P.S. Say I said I BBQed spam, spam, ham and ham steaks are great grilled, and some Bull’s-eye BBQ sauce makes a winning combo.
Maybe it is the Corona in one hand that helps me keep my balance, but for what ever reason I love BBQing and most say I’m getting real good at it.
Even did a beer can turkey for thanksgiving last year, and everyone loved it.
I have really gotten more into it last year, meanly thanks to Steven Raichlen’s BBQU and primal grill shows.
Over the July 4th weekend I BBQ hamburgers, hotdogs, shrimp, spam, bell peppers and zucchini, and had fun doing it.
Now I most confess I do use a gas grill, and makes things a lot easier.
But by adding wood chips and charcoal to a smoke box in the grill the flavor comes close enough to pure charcoal grilling.
BBQ tip one: I must recommend to MS BBQers, to do all the prep work before you start grilling.
Having all your equipment, seasonings, and food ready so you’re not making trips back to the house to get stuff makes it a lot more enjoyable.
BBQ tip two: for all BBQers, brine your chicken, turkey and pork chops for hours and be sure the rinse thoroughly before grilling, it will make them the moistest meat you ever had.
In fact I now shy away from restaurant chicken because I find it dry in comparison.
P.S. Say I said I BBQed spam, spam, ham and ham steaks are great grilled, and some Bull’s-eye BBQ sauce makes a winning combo.
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