TweetI have a tent tarp a huge floor fan and Ice cold water the entire time I hate the heat in the south but love to grill

TweetNo tricks .. I grill weekly when home . Charcoal when I want that bbq. Gas grill for the quick cook up . I have an electric smoker , one of those 60 dollar charbroiler models.. cooks surprisingly well but can't get it to do brisket due to temp.. chicken, flank, ribs, fish it's solid. My next toy will be the rec tec smoker out of GA. Yes pricey but hell of a warranty and built to last.

Only tool I would say I don't ddq without is the internal temperature thermometer. Thing is priceless when it comes to roasts and such but works just as good on breasts and chops

TweetI use my grill yearly as well. I only use Lipton onion soup mix in my burgers...that's it. Every time.

TweetRake grills 4 days a week, we use propane nothing fancy. I did buy 3 fish grilling trays so Rake doesn't lose half my meal into the fire.

Tweetthey have fancy grill mats for fish . they work really good also..

TweetI need to start grilling more. I'd probably enjoy my meals through out the week much better off the grill. I live in an area where you can grill year round too, so I really have no excuse.

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Originally Posted by Skeletor

I use my grill yearly as well. I only use Lipton onion soup mix in my burgers...that's it. Every time.

awesome in meatloaf as well.

Tweetthe best ribs ever recipe. color the ribs for 15-20 minutes. take ribs off grill and wrap in foil. place on top rake turn grill to low. cook for at least 1 hour. thats right 1 hour. open foil and use what ever sauce you like. let them reduce that souce for a bit and caramelize so to speak. let rest and cut. fantasik. i do use montreal seasoning before coloring

Tweeti have a propane grill for convenience, I use it all the time. My fav is my smoker. I can do 4 briskets at a time. but it takes SOOOOOOOOOOOOOOOOOOO LONG!

I have a 1/4" piece of stainless steel and I throw it on the grill and turn it on high. I sear my steaks on it for 1 minute each side then cook over the fire for 1 minute each side. perfect med rare steak that has a beautiful sear and holds in the juices.