Welcome to the New Upgraded BBQ Source Forums. Please let us know if you have any issues with the new site, we will be customizing it for a while to get it looking as sharp as ever. 

Thanks,

Bluesin

Archived

This topic is now archived and is closed to further replies.

Brisk

New member to the boards, first pics

21 posts in this topic

I've been lurking around here for a short while and just registered to post. Recently at my parents house I found an old charcoal barbecue and a really old dusty torn bag of Kingford brickettes (probably early 80's vintage) in an old backyard shed. I brought it home, cleaned it up, and fired it up, wow.. talk about a flood of memories!

 

I've been grilling my adult life on propane, but no longer. Firing up some charcoal brought me back to life recalling my adolescent years growing up watching my Dad grill and smoke on a home made brick charcoal pit.

 

I have since gone through a few bags of charcoal on this little charcoal grill (its total junk too, no lid and only a couple feet tall!!) and found I like Royal Oak. I just bought a bag of Competition Kingsford but I have not cracked open the bag yet.

 

Background is I've smoked many times on a "Little Chief" smoker, but it is just plain too small to do anything other then fish or beef jerky.. and I'm ready to move up.

 

I am currently looking for a Weber Performer for my first "real" charcoal grill and I'd like to find a Weber Smokey Mountain too, to get started with. Let me know if those are good choices or not, but I think I've made solid selections. Unfortunately it is nearly impossible to find used equipment where I am and finding new can be a challenge too.

 

Eventually I'd like to add a vertical smoker to my collection and I'm going to start building a permanent brick grill in the back yard... and I may try my hand at making an ugly drum smoker as I have access to several drums.

 

so on with the pics. first is of my high end charcoal grill... yes it is as small as it looks.. standing just below knee level and it has no top or lid;

 

P9010379.jpg

Share this post


Link to post
Share on other sites

two days ago I did crab stuffed jumbo shrimp and some bacon wrapped pork and beef kabobs. the shrimp were butterflied and filled with a mixture of crab which included celery, garlic butter, onions, bread crumbs, and lots of spices.

 

the kabobs were fresh home grown garden vegetables, the pork and beef were both soaked in different marinades and wrapped with thick farmers bacon.

 

here they are being prepped and readied for the grill;

 

P9010366.jpg

 

P9010368.jpg

 

P9010373.jpg

Share this post


Link to post
Share on other sites

both turned out very well, although I had some hot spots which flared up. sorry, there were no finger licking left overs;

 

P9010382.jpg

 

P9010388.jpg

Share this post


Link to post
Share on other sites

today I did my first beer can chicken, I think it turned out very well.. very moist and juicy. Between myself, wife, and two small kids; the entire chicken was consumed and the scraps and bones were devoured by our family dog.

 

I made my own rub for this chicken, did some liquid injections, and I prepared my own barbecue sauce as well. Unfortunately I was unable to use my tiny rockstar grill so I had to use my propane barbecue. I soaked some hickory wood chips in a 50/50 coca cola and water mixture and I made a foil tray which I used for 'smoking'. I think it worked pretty well, although I had to refill the tray about three times during the cook.

 

Dinner was severed with double baked potato stuffed with chives, bacon, and sour cream and fresh corn 'off' the cob. I think next time I'll bake the potato's on the grill along with garlic buttered corn still in the husk.

 

Comments and suggestions are welcome. I'll let the pictures speak for themselves.

 

P9030402.jpg

 

P9030401.jpg

 

P9030404.jpg

 

P9030406.jpg

 

P9030410.jpg

Share this post


Link to post
Share on other sites

I'll be camping in the great outdoors this long weekend and cooking on an open fire (if permitted). Cooking on propane is good, cooking on charcoal is great, but nothing... nothing beats cooking on an open fire.

 

Any comments, suggestions, etc are welcome.

Share this post


Link to post
Share on other sites

Those shrimp look really tasty. Never tried stuffing shrimp. Looks like they would be a chalange to grill without them fallings apart.

 

Thanks for the pics and keep them coming.

Share this post


Link to post
Share on other sites

Welcome to the forum ! Looks like you've been doing this for a while, great pics keep 'em coming.

 

Cheers,

Scott

Share this post


Link to post
Share on other sites

bought a new weber performer so I can do some real grilling, smoking, and cooking low and slow

 

...and I popped its cherry by grilling up some steaks on the first night.. turned out not too bad. the foil pouch had some mushrooms, onions, and garlic to compliment the steak.

 

there was an obvious flavor improvement grilling over the charcoal compared to the gas barbecue.. it was much better!

 

still working on how to set the top and bottom vents to control temperature.. anyone got any tips

 

100_6780.jpg

 

100_6788.jpg

Share this post


Link to post
Share on other sites

tonight I attempted some beef short ribs. man there is not a lot of recipes out there for doing these.. so I kinda winged it and they turned out really great. my family was licking off their fingers and looking for more long after the plate was empty, lol.

 

I made up a side of home made french fries which I cooked on the grill, and made up a quick salad to go on the side.

 

100_6792.jpg

 

100_6793.jpg

 

100_6794.jpg

Share this post


Link to post
Share on other sites

...and here is what the finished product looked like. Looks like I will have to make these again real soon, they turned out well.

 

comments, questions or suggestions, add them here, I would love to hear them.

 

100_6797.jpg

this is after a quick sear.

 

 

100_6798.jpg

 

100_6799.jpg

Share this post


Link to post
Share on other sites

I know I'm a few months late but good work!!!!! I have both the wsm and the performer and I love them both...great choices!

 

Happy grilling!

Share this post


Link to post
Share on other sites

Hey, Brisk. I'm glad grilling24x7 brought this thread back to the surface -- somehow I missed it first pass. You certainly paid your Source dues with all that porn in the first few posts! And obviously you figured out how to grill despite your "limited" equipment.

 

I certainly agree with grilling that your choice of a Performer and a WSM are superb. You've probably long ago figured it out, but as far as those vent are concerned, always keep the upper vent wide open -- control your temp with the lower vents. This keeps creosote from being able to form on your food (nasty stuff). Except for real down and dirty long smokes with almost no intervention, it's likely you can do everything you want with a Performer. I don't own one, but I'm impressed with the configuration and understand how they can be excellent "smokers". If you haven't gotten a WSM yet, I'd suggest watching Craigslist for one in what ever areas you are willing to drive to to get one at a good price.

 

I see you haven't post in a while, so I hope you see this. The weather in BC is likely at its worst right about now. Are you still active with that grill?

 

Rich

Share this post


Link to post
Share on other sites

You gave me a great idea with those shrimps! I never thought to stuff them. I'll try it :)

Share this post


Link to post
Share on other sites

My dad had a grill like that back in the 1960s :)

 

Food looks great, sorry it took so long to reply

 

Kevin

Share this post


Link to post
Share on other sites

Great pictures and amazing looking food. You looked like you were feeding an army.

Share this post


Link to post
Share on other sites

Hey guys, I have been absent from the board for a while. Thanks for the comments and PMs.

 

I am still looking for a good deal on a WSM!

 

Here are some ribs I made a while back, my first attempt, they turned out very well!

 

DSC01445.jpg

Share this post


Link to post
Share on other sites

More recently I made up a juicy rib eye steak with grilled asparagus and artichoke hearts... the vegtables turned out exteremly well and were a big hit with my family. On the side was a cream cheese and dill potato salad, made a great meal.

 

The steak was seasoned with montreal steak spice and added garlic and onion powder.

 

The asparagus and artichoke hearts were seasoned with minced garlic, fresh ground black pepper and sea salt, with a healthy splash of lemon and lime juice.

 

Enjoy the pics!

 

DSC01966.jpg

 

DSC01967.jpg

 

DSC01974.jpg

 

DSC01980.jpg

 

DSC01981.jpg

Share this post


Link to post
Share on other sites

Comments welcome.

 

Here is what the final product looked like;

 

DSC01983.jpg

 

DSC01984.jpg

Share this post


Link to post
Share on other sites