What you Grillin? And what you grillin with?(charcoal,gas,etc.)

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Permalink Reply by John on October 2, 2008 at 4:42pm

I was just reading all the replys that were posted and All I can say is are you all crazy.... You just made my mouth start watering getting that twitch in my eye for some good ole smoked BBQ. Only at our stations we have propne cause it is faster. I love the briquets with wood smoke and all the flavors those produce, but all in all I use the propane the most MAN now I am starving gotta go and do some BBQ now Brothers.

Stay Safe

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Permalink Reply by Bill on October 2, 2008 at 5:31pm

Gas. Easy way to go. I have used charcoal in past. Does add great flavoring.

As for recipes - Beer can, Pepsi can, Mt Dew can, Sprite can, Dr Pepper can, __________ (fill in the blank can) Chicken is a favorite. Season chicken, chop some onion, green pepper, stuff inside whole chicken, place over your favorite beverage, place on grill, come back two hours later and you’re done. (And yes we have tried all of the above type cans. Beer actually has been the best so far)

How about Steak on a Shingle? This I cook right often for my guys and gals at Co 9. Season your steaks how you like. Place on grill and cook on one side. Place untreated olive oiled cedar shingle on grill. Place steak, raw side down on shingle. Add chopped onions, green pepper, blue cheese crumbles to top when steak is done. Serve the steak ON THE SHINGLE. Shingle will actually be on fire around the outside edge so for a crew of firefighters, it is a sight. Serve with garlic mashed potatoes, rolls, seasoned string beans and toss salad. I usually have a cheesecake of some sort for desert. Lemon, plain, key lime, etc. This is always the meal call for when someone is retiring or moving to another station. Shingle also helps give a distinct flavor to the meat while cooking.

Boston Butts using Jack Daniels wood vat chips. Major flavor adder from these chips over others I have used. I have been told the water I soak them in could be a before dinner drink. Water gives off strong odor of whisky.

Easy little meals - fajita pizzas using fajita shell, pizza sauce, favorite toppings, placing another shell on top. More like a pizza quesadilla.

Enough for now. I am heading to our favorite local BBQ joint for some smoked wing appetizers and 2006 Virginia State Championship Chicken. Drool on without me for awhile.

Be Safe.

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Permalink Reply by Ni on October 9, 2008 at 8:31pm

When at Home... Charcoal all the way, theres nothing better then Burgers (for me its hot dogs,....) cooked on a Charcoal grill, Hands down by far the best way to cook IMHO, you cant beat that flavor.

As for at the station... its take out, or nothing at all.. to be completely honest with ya.

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Permalink Reply by Juan Montalvo on October 30, 2008 at 9:27pm

Hey Levi,
I like using both, but mainly use gas, allot quicker.

Juan
Video Recipes

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Permalink Reply by Engineco913 on October 31, 2008 at 3:34pm

Charcoal is a must. Gas is faster, yet you sacrifice an immense amount of flavor by not using the charcoal.

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Permalink Reply by Kimberly A Bownas on October 31, 2008 at 3:43pm

I agree with you Mike, the gas is quicker, but I do find you loose that great flavor you get when cooking with charcoal. Oh yeah, I try to cook on the grill year round and it is typically the gas grill that I use.

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Permalink Reply by Eric on November 10, 2008 at 4:24am

A quick steak recipe. Amounts obviously vary depending on the number of people that you're feeding. I put this together while in the army and I would have my squad over for a little grill cooked meal. More of a marinade recipe, and it can probably vary on your tastes as well. What I have is for 4-5 poeple.
-2 1-gallon ziplock bag
-family pack of steak
-Jack Daniel's
-1 bottle A-1 Bold and Spicy
-1 bottle A-1 roasted garlic
-1 bottle A-1 garlic and herb marinade
put the pack of steak in the bag, put the entire bottle of each type of A-1 in with the steak, then add 1-1 1/2 cups of Jack(however strong you would like the flavor, any more kinda overwhelms the other ingredients). Shake the bag really well to get an even mix of the marinade(I put 2 bags on the list because someimes the shaking can make a mess, so double wrap it). Let sit in the refridgerator for about 24 hours, maybe a little longer. If you're having trouble getting it all to fit in the bag, divide it into 2 bags and go half with the ingredients in each bag. What this does is lets the alcohol break down the protein that makes up the steak, causing a really tender and juicy steak when you're done. It also lends a nice hint of the whiskey flavor that goes really well with the steak. When you're grilling it, you will smell the alcohol cooking off, it kinda tingles the nose a bit too. If you have more people, obviously you'll need more of each ingredient, it might take a couple of tries to get it just right but when you do it's a killer combination. I never made it for more than 5 people, so let me know if you give it a shot and how it turns out. My guys loved it and I hope your fellow firefighters do too.

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Permalink Reply by Captain Busy on July 1, 2009 at 12:39am

I'm so cooking this one! Gracias'

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Permalink Reply by Levi on November 30, 2008 at 2:26pm

Hey everyone,
I just want to say thanks for the replies and recipes. Keep'em coming cause this fatboy likes to eat.lol
Hope to hear more from my fellow firefighters and emergency service workers.

Thanks Again and Stay Safe!
Levi

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Permalink Reply by DAN MELTON on November 30, 2008 at 4:58pm

I use propane because its faster and easier, but you can still get great flavors by using rubs and marinades. Liquid smokes gives good flavor as well. Try chicken breast marinaded in italian dressing, bone-in pork chops (thickest you can find) marinaded in honey teryaki and burgers pattied with A-1 sauce Mmmm Good stuff.

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Permalink Reply by Chad Furr on March 15, 2009 at 10:40pm

I have a offset smoker/grill. I love it and only use hardwoods for anything. Rather it be smoking or grilling.

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Permalink Reply by BRH EVFD 570 on May 5, 2009 at 8:20am

Comming form someone who cooks for a living, I must admit that I use all 3. But if I must deside, low and slow is the best. My bigest smoker (there are 3 of them) uses both wood and LPG. I use the gas to get the wood started (pecan is the best) then after 3 to 4 hours (depending on whats cooking). I forgo the wood and go straight gas, because after that point the meat will not take any more smoke. If you want ideas/recipes drop me a message. TCSS

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