Grilling actually for me, I been doing it on a steady basis for about 17 years. I only use charcoal, and a bit of oak or pecan wood. I have a few homemade setups that work great, and will outlast any store bought grill. I mostly cook: rib-eye, tri tip, ranchera entroso, chicken thigh, drumsticks, pork shoulder, pork chops Vegetables wise, I do zucchini, asperigas, fresh whole green beans. Seasonings will be mostly salt and pepper, can’t reveal others. Also would drink modelo, miller lite, lemon or lime water. What’s your style? Favorite meat to cook? Tips and tricks to share?
BBQ? I prefer campfires. Just chuck the sausages right into the fire, rake a few coals over them and wait.... taste so nice. You can always do a 'camp-oven' (i.e dig a whole, place a cast iron put with your foodstuff inside, put a lide and rake the coles over the pot and bury it. Come back to it 40 min+ later and voila!) In terms of meat? I prefer a nice blue steak. [very] Lightly seasons with a bit of salt and pepper, cajun spice or paprika sometimes. But meat by itself it so nice.... It kind of kills me inside seeing a well-done steak with ketchup....uuuugh. But then again I have been called a 'steak elitist' before. Unless your you're* sprinkling coke or some other drug over your sausages I don't see a reason why you can't reveal other spices....? *(edit) oh no! I've committed the heretical crime of using your instead of you're! The shame!
You don't want coke on your sausages. Ecstasy maybe, coke's more of a late evening/early morning spice. When I grill it's usually propane if there's people over, because it's just way faster and easier. Charcoal if it's just for me, but that's generally just because charcoal and wood chips are easier to come by in the middle of the forest. My favourite things to put on the grill are whole chickens, potatoes, asparagus, large mushrooms, and peaches.
I'll be the fist to admit. I really don't like marshmallows and they are even worse cooked.... Cervalas anyone? (it's a swiss thing and normal "civilised" people cut the ends in a cross like below. You stick a stick right through the center and grill it over a fire.... mhmmmm.
I'd try it. Also, I looked it up and it used to be made with brains (beef and pork). Zombie Barbeque, anyone? Do you baste it with anything?
That's the "real" Dutch oven. My son requested a cast iron Dutch oven last year, with a flat lid for that manner of cooking.
What's Lawreys? It's nice regardless what it's made of. I like things that taste nice and I don't let where it comes from phase me. Honestly though, it taste really a bit like any other sausage (albeit it has its own taste) but nothing extraordinarily different. You wouldn't eat it and think "mhmmm... brains...". There is also a lot of other ingredients in it, but I never made them or know how it's made. I'm mostly just going of heresay as far as it's manufacturing process. It still taste horribly nice. As for the baste. No. When it gets nice a dry and cripsy you know it's done. Some people sometime cook them in a pan or oven with oil or lard. But really, there is enough fat and juices in there to not need any more.
Lawry's is an American seasoned salt. Among other things, it adds paprika, turmeric, and celery flavors to the salt, and a little sugar, which helps it stick to the food.
So almost exactly like Old Bay, but just different enough that people have something to wave dicks about over the back fence come barbeque season.
I do try to keep the seasoning basic as there was complaints about too much seasoning, too salty. I backed off a bit when I admitted they where possibly right.
Was just making a joke in that people in California, where I live no and grew up, call 'grilling' 'barbecuing.' I don't know if there's a general distinction in Canada or if the terms are used interchangeably, but in the midwestern U.S. people can be adamant about the difference.
We've got kinda the same deal up here. To most people they're the same thing, but there are some hardcore barbeque/smoker people that never fail to remind you of the difference. In a personal setting I really don't care. I like both.
@jannert's dungeon actually. I cooked 'English barbecue' tonight, under observation, and not a free rein barbecue. Even so I managed some Xmas tree and coals for the burned potatoes, fake-steak burger blobs and coleslaw in plastic + mayonnaise. It was disgusting, probably in years to come I'll face a tribunal.. ... Actually @J it was 'TattyMatty' and it stings like 1974. I hate you. x
