Off Topic Bbq Grilling Smoking?

Grumpy

When it comes to grilling, smoking, bbq, what do you call it... When you say "I am going to go .... a juicy steak!"

Mike Finley

"Grill it", around here.

Barbeque is something you eat with your fingers and is served with beans in my book.

Smoking is the holy grail of BBQing! :Thumbs:

Adenmoor

"I am going to go grill a juicy steak!"

Floorwizard

"Grill" for sure.

But then again, we do alot o smoking around here of course.
Too much Fish and game up here not too.

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Grumpy

Grill it is!

Painter.Josh

I think it comes from the name of the device, and depending on where you grew up.
Here in Michigan, to me, grills were always know as "bbq grills".
Even at the stores.
So whenever I throw something on the grill, Im BBQing it.
"Honey, will you go BBQ some corn on the cobb"?

I guess its the difference between pop, coke, and soda.

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sumpen

Q’ing is a lower heat, slower cooking type of thing. Grilling leans more toward higher heat and quicker cooking.

But, like Josh mentioned, that all depends on where you are from. My Grandpa used to say, “How stupid a man is all depends on where in the world he happens to be standing at the moment.”

Teetorbilt

In the south, we grill steaks. Charred on the outside, near raw on the inside. Charcoal works best, don't get enough heat out of most gas grills.
BBQ is long and slow. Start with some pork ribs, not those little skinny Norwegian babyback suckers. You want big, juicy sides of HOG! Marinate overnight in 'moppin sauce', no sugars. Some people parboil and I will if I'm pressed for time but best is to sear them to seal in the juices (NOT burn!). Always use tongs, not a fork, punching holes is not allowed. Back the heat way down, may have to shut down a few burners, you want 175 - 225 deg. for hours. Flip every 15 - 20 mins (about one beer) and keep moppin' every flip. In about 3 -4 hrs they will begin to get hard to flip because they will want to fall apart. Now start in with the good stuff with sugar, I make my own but Stubb's regular (for lightweights) or spicey will get you started. Baste and turn, baste and turn for about another 20 mins to 1/2 hr. Your original racks should have subdivided themseves by now into parcels of 3 -4 ribs, oddly enough, perfect serving size and falling off of the bone tender.
I just ate supper and I'm hungry again.
I don't have the time to do this often, too time consuming, but guess what's going on over the 4th? I just talked myself into it!

Glasshousebltr

I just say "run it threw a warm room, please."

Bob

Grumpy

Nathan can I post a website for grilling and bbq lovers?

Teetorbilt

Grumpy, You do it and I'll post the recipe for the best BBQ sauce that you ever tasted!
Did you ever think of BBQ sauce on a steak? It's great! Not my idea but comes from a restaurant called Charcoal Charlies, their specialty is called steak on a stick. Think of an all beef shishkabob slathered in BBQ sauce, too good!