Anyone can grill a piece of meat, but not just anyone can make good barbeque.
mea culpa.
i stand corrected.
quite honestly, i KNOW the difference, but yes....many of us yankee northerners DO use the terms interchageably, even if we know better.
we *grill*
hubby has BBQed....but for simplicity's sake....we grill.
better?
that said...they both are damn tasty!
and steve.....cool!
let me know where you'll be!
:cool:
i doubt i will have much in the way of tailgating equipment, so yea...i'll have a cooler.
i grilled hot dogs over the weekend and i marinaded a ribeye in teryaki on monday....it turned out ok but i need to learn how to grill with sugary marinades....quite the fire i made
i learned shortly after i got here to use smilies....i got tired of explaining my smartass posts.....;)
why on earth would you ruin a ribeye with teryaki?!?!?!?!?!?! Salt, pepper, and garlic, no more, no less!
i stand corrected.
quite honestly, i KNOW the difference, but yes....many of us yankee northerners DO use the terms interchageably, even if we know better. : p
we *grill*
hubby has BBQed....but for simplicity's sake....we grill. : )
better?
Yes, that is better
But I was just bustin your chops a little. If you want to call it bbq, go ahead because I'll still know the difference
Yes, that is better
But I was just bustin your chops a little. If you want to call it bbq, go ahead because I'll still know the difference
Yes, yes they are and I love both!
bust away!
besides, i'd call it what i damn well please in any case. barbeque....or BBQ...is just so much more *fun* than simply saying 'grilling'........
and hell yes, LOVE both!
nothing like that smoky, succulent flavor.......mmmmmmmm.
i also love the wood grilling planks. hubby made salmon on it and FANTASTIC!
Hell yeah!! We already had a few of our world famous family BBQs over at my parents' crib this season!! I love it..Please post some more recipes folks ..
'I want to hurry home to you
put on a slow, dumb show for you
and crack you up
so you can put a blue ribbon on my brain
god I'm very, very frightening
and I'll overdo it'
Love it, prefer Charcoal over gas. Prefer the Japanese Charcoal (bintochan) for its high temps and flavor (go figure).
Marinate DRY, Cook WET is my general rule (except for a little olive oil in some cases)
Favorite things to cook on the grill-Small Skewers.
Chicken, shrimp, salmon, veggies
BBQ, I do a nice beer can chicken. But I dont YET own a smoker so it aint easy to do proper cue.
how does one marinate DRY? i know of dry rubs and such...but marinades are wet? so i don't quite follow your dry/wet cooking methods. i do enjoy a good dry rub BBQ....but i also love the flavor created with various marinades too.
charcoal most definitely adds more flavor, but gas grills are just SO quick and simple for weeknight grilling.
how does one marinate DRY? i know of dry rubs and such...but marinades are wet? so i don't quite follow your dry/wet cooking methods. i do enjoy a good dry rub BBQ....but i also love the flavor created with various marinades too.
charcoal most definitely adds more flavor, but gas grills are just SO quick and simple for weeknight grilling.
skeweres ROCK. :cool:
Pretty much dry rubs is what I meant
you can marinate without moisture=basically spices and herbs NO CITRUS or VINEGAR or SALT-exception being the really tough cuts and plain ole chicken breasts (which I have almost completely stopped eating)
I find that liquid marinades can ruin the texture of good meat and fish. And unless you are using sugar/ honey, it makes it a bit harder to get good carmelization, which is what the grill is all about (well that and smoke).
And I know about the gas being convenient. I am looking for a good one with a rotisserie thats not $1000.
Pretty much dry rubs is what I meant
you can marinate without moisture=basically spices and herbs NO CITRUS or VINEGAR or SALT-exception being the really tough cuts and plain ole chicken breasts (which I have almost completely stopped eating)
I find that liquid marinades can ruin the texture of good meat and fish. And unless you are using sugar/ honey, it makes it a bit harder to get good carmelization, which is what the grill is all about (well that and smoke).
And I know about the gas being convenient. I am looking for a good one with a rotisserie thats not $1000.
ok, yea...dry rubs. that's what i thought. b/c 'to marinate' does indeed refer to mositure.
i'd love a smoker...those things are great too. just can't justify getting one though, eh well. as we cook mostly for just the 2 of us, your barebones gas grill works for us.
i REALLY love hubby's BBQ wings tho...definitely want em this weekend. sooooooo good!
bring 'em to mansfield and throw them on if you like!
i would, but i don't think shrimp and veggies pack all that well, especially friday to saturday night....long island to hartford to mansfield! be happy to chip in for stuff tho! or i guess i will eat elsewhere earlier and just drink. :cool:
I am going to miss BBQ....after 6 years back on meat....I'm off again! Im doing the Vegan thing again! I will have to relearn all my veggie cooking all over again.
Enjoy those wings!
oxc
~*LIVE~LOVE~LAUGH*~
*May the Peace of the Wilderness be with YOU*
He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devotion.
— Unknown
sauces are good, but you just baste with them for the last couple of flips
and I personally, would never put a bottled sauce on a prime piece of meat
maybe just a quick baste at the end of the cooking but thats it.
yes, just baste with it and not too much, I used the term marinade inappropriately before....I wouldn't let a piece of meat sit in that sauce because if you let it sit too long it will separate out
with my mixture, you don't want all that much of it on the piece of meat...if you put too much on, the olive oil makes it a bit greasy and thick
when done well, it's quite tasty, especially with homemade teriyaki (which is 100% better than store bought brands)
I am going to miss BBQ....after 6 years back on meat....I'm off again! Im doing the Vegan thing again! I will have to relearn all my veggie cooking all over again.
Enjoy those wings!
oxc
:eek:
Say it ain't so! No offense, but I don't see how anybody can do the Vegetarian/Vegan thing. Good luck with it though.
yes, just baste with it and not too much, I used the term marinade inappropriately before....I wouldn't let a piece of meat sit in that sauce because if you let it sit too long it will separate out
with my mixture, you don't want all that much of it on the piece of meat...if you put too much on, the olive oil makes it a bit greasy and thick
when done well, it's quite tasty, especially with homemade teriyaki (which is 100% better than store bought brands)
Now you are talking my language. Do you use soy sauce in the teriyaki?
If so, try finding a soy from a smaller producer. HUGE Diff.
Then again it's not too tough here. When I lived in Illinois I'd grill all year long too. Sometimes I'd have to dig the grill out of a couple feet of snow, but it was totally worth it!
Comments
mea culpa.
i stand corrected.
quite honestly, i KNOW the difference, but yes....many of us yankee northerners DO use the terms interchageably, even if we know better.
we *grill*
hubby has BBQed....but for simplicity's sake....we grill.
better?
that said...they both are damn tasty!
and steve.....cool!
let me know where you'll be!
:cool:
i doubt i will have much in the way of tailgating equipment, so yea...i'll have a cooler.
Let's just breathe...
I am myself like you somehow
why on earth would you ruin a ribeye with teryaki?!?!?!?!?!?! Salt, pepper, and garlic, no more, no less!
eh it wasn't very good piece of meat anyway
But I was just bustin your chops a little. If you want to call it bbq, go ahead because I'll still know the difference
Yes, yes they are and I love both!
bust away!
besides, i'd call it what i damn well please in any case.
and hell yes, LOVE both!
nothing like that smoky, succulent flavor.......mmmmmmmm.
i also love the wood grilling planks. hubby made salmon on it and FANTASTIC!
Let's just breathe...
I am myself like you somehow
put on a slow, dumb show for you
and crack you up
so you can put a blue ribbon on my brain
god I'm very, very frightening
and I'll overdo it'
Love it, prefer Charcoal over gas. Prefer the Japanese Charcoal (bintochan) for its high temps and flavor (go figure).
Marinate DRY, Cook WET is my general rule (except for a little olive oil in some cases)
Favorite things to cook on the grill-Small Skewers.
Chicken, shrimp, salmon, veggies
BBQ, I do a nice beer can chicken. But I dont YET own a smoker so it aint easy to do proper cue.
how does one marinate DRY? i know of dry rubs and such...but marinades are wet? so i don't quite follow your dry/wet cooking methods.
charcoal most definitely adds more flavor, but gas grills are just SO quick and simple for weeknight grilling.
skeweres ROCK. :cool:
Let's just breathe...
I am myself like you somehow
call it whatever you want it's delicious
and what about ALL the side dishes that go with bbq
fresh corn on the cob
watermelon
Pretty much dry rubs is what I meant
you can marinate without moisture=basically spices and herbs NO CITRUS or VINEGAR or SALT-exception being the really tough cuts and plain ole chicken breasts (which I have almost completely stopped eating)
I find that liquid marinades can ruin the texture of good meat and fish. And unless you are using sugar/ honey, it makes it a bit harder to get good carmelization, which is what the grill is all about (well that and smoke).
And I know about the gas being convenient. I am looking for a good one with a rotisserie thats not $1000.
bring 'em to mansfield and throw them on if you like!
to each their own I guess but if it is a PRIMO cut of black angus, why would you want to mask the natural flavor?
ok, yea...dry rubs. that's what i thought. b/c 'to marinate' does indeed refer to mositure.
i'd love a smoker...those things are great too. just can't justify getting one though, eh well. as we cook mostly for just the 2 of us, your barebones gas grill works for us.
i REALLY love hubby's BBQ wings tho...definitely want em this weekend. sooooooo good!
i would, but i don't think shrimp and veggies pack all that well, especially friday to saturday night....long island to hartford to mansfield!
Let's just breathe...
I am myself like you somehow
its both, I double checked before replying
oh yea, where's the link?
hahaha.
ok. i was fairly certain it wasn't...but i'd not place $$$ on it, so i believe ya.
well, just like BBQ/grilling....marinades/dry rubs...they all ROCK. :cool:
Let's just breathe...
I am myself like you somehow
http://busycooks.about.com/library/glossary/bldefmarinate.htm
But I will agree that its mostly used in reference to liquid.
and it is all good, all of it.
i love a man who is thorough.
good job!
mmmmm.......delicious food.
Let's just breathe...
I am myself like you somehow
personally, I like that extra bit of flavor from the teriyaki sauce
sauces are good, but you just baste with them for the last couple of flips
and I personally, would never put a bottled sauce on a prime piece of meat
maybe just a quick baste at the end of the cooking but thats it.
Enjoy those wings!
oxc
*May the Peace of the Wilderness be with YOU*
He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devotion.
— Unknown
with my mixture, you don't want all that much of it on the piece of meat...if you put too much on, the olive oil makes it a bit greasy and thick
when done well, it's quite tasty, especially with homemade teriyaki (which is 100% better than store bought brands)
Say it ain't so! No offense, but I don't see how anybody can do the Vegetarian/Vegan thing. Good luck with it though.
Now you are talking my language. Do you use soy sauce in the teriyaki?
If so, try finding a soy from a smaller producer. HUGE Diff.
I don't remember the proportions, but it's soy sauce, white sugar, and mirin (sake or dry white wine can be used in place, if you can't find mirin).
Next time I make it, I'll have to try to find some from a smaller producer. What's the difference though?
Me too.
Then again it's not too tough here. When I lived in Illinois I'd grill all year long too. Sometimes I'd have to dig the grill out of a couple feet of snow, but it was totally worth it!
i love cancer
For Those About To Rock !
Art changes people. People change the world.
Oh well.
Everything in moderation!