Have you had one yet this season? I know some of you grill year 'round but have you had a traditional BBQ with hot dogs, hamburgers, potato salad, stuff like that?

Gas or charcoal?

Would you drink a Long Island iced tea if I offered one?

I grill year round, but haven't done hamburgers and hotdogs in a while since we're on a health kick. Mostly chicken and seafood.

If possible I like my Long Island iced tea more sour than sweet. Extra lemon and instead of adding all cola could you do half cola/ half club soda?

If I was a guest at your house I'd just drink it however you made it, but if you were a bartender who wasn't very busy I'd ask for it that way ^^^.

(06-16-2016, 02:09 PM)sally Wrote: If possible I like my Long Island iced tea more sour than sweet. Extra lemon and instead of adding all cola could you do half cola/ half club soda?

Absolutely! I like serving booze waaaay better than hanging out in the kitchen or at the grill.

We've had several so far.

I'll take a Long Island for sure.

I grill year round as well. Had a beautiful brisket last night.

I'll just have a Citradelic IPA if you don't mind?

I grill year too, did Burgers a week or so ago. My grill gets a workout at least 3x/week. SS Gas grill

I'll just have a san peligrino or something similar and I love bbq'ing! Veggies, salmon on those cool seasoned bark things.
Propane or campfire.

The kitchen here served a traditional bbQ on memorial day weekend and in fact they grill every Tue and Sat. Food here isn't that bad.

Propane is OK for quick cooking but if there's time charcoal is my preference. Not the charcoal that has the starting fluid in it that stuff ruins the food. Nobody uses lava rocks anymore.

I prefer charcoal or wood too, to me it makes a difference in taste over propane. My husband got a free electric charcoal starter wand with his Sears card points and I thought it would be a piece of crap, but it works pretty good. It takes about 10 mins to get the charcoal going, but it eliminates the need for lighter fluid.

Well..I did cook steaks last night. But inside. But we do use charcoal when outdoors. Tater salad or mac salad are pretty much year round things for us.
Can I have a frozen strawberry dacari instead??

I haven't grilled in years. Never seem to get a round to it.

For most meats, I prefer charcoal/hardwood, but for some reason NY strip tastes better to me off a gas grill. Cook it hot and fast and season it well with kosher salt and fresh ground pepper.

I knew I liked you guys for a reason, so far everyone seems to prefer charcoal. Grew up with a Weber, and that will be my only grill till I'm too old to BBQ.

Didn't I once see someone mention that there are grills now being made that are gas AND charcoal?

(06-18-2016, 08:00 AM)Duchess Wrote:

Didn't I once see someone mention that there are grills now being made that are gas AND charcoal?

Yes I bought one for my husband for Christmas a couple of years ago at the last minute. The box said some assembly required, but "some" wasn't the word for it. I didn't have time to have someone from Lowes put it together so my son and his friend put it together all fucked up. It looked good, but we never could get the gas side to work.

I have to get a new grill. The one I have is gorgeous but it doesn't cook worth a shit, the electronic lighter thing hasn't worked in a long time and there are other bs issues as well. I've been reading about them and I see people raving about a Weber, are they really that good? What makes them so much better than other grills? Doesn't it all come down to the person grilling?

(07-06-2016, 04:23 PM)Duchess Wrote:

I have to get a new grill. The one I have is gorgeous but it doesn't cook worth a shit, the electronic lighter thing hasn't worked in a long time and there are other bs issues as well. I've been reading about them and I see people raving about a Weber, are they really that good? What makes them so much better than other grills? Doesn't it all come down to the person grilling?

Weber makes a great product. The air flow in the charcoal kettle grill is what makes them special when cooking with direct or indirect heat. Sounds like you have a gas grill though, so if you're planning on sticking with gas I would fail to see any benefit. I had a Webber kettle for about 25 years. Always served me well. The kids got me a gas grill one year for Christmas and I used it for a while but ended up giving it to my son and buying a drum charcoal grill with a side fire box. I really like it the best of any grill I ever owned.

Remember the old ones that would simply be a black steel bowl balanced on three legs? Charcoal and luck were all you needed to grill the perfect burger.

Of course barely tapping the side of one and then spilling over all the burnt contents of the grill was troublesome and a bother, yet a small price to pay.

(07-06-2016, 05:08 PM)OnBendedKnee Wrote: Remember the old ones that would simply be a black steel bowl balanced on three legs? Charcoal and luck were all you needed to grill the perfect burger.

Of course barely tapping the side of one and then spilling over all the burnt contents of the grill was troublesome and a bother, yet a small price to pay.

Yep, That's the one I had, but I don't remember ever knocking mine over. It was pretty sturdy unless you tried to move it. One of the legs would always fall off and then you're stuck until someone else comes along to help.

I spent a summer working in a resort town grilling pork-on-a-stick over two sides of a steel drum sawed in half and a homemade cast iron grate. It was heavy as hell, hotter than hell, but damn if it didn't make some fine bbq. Had to stir the coals with a claw hammer it was so hot. I'd mix in a little cedar every so often and just cook away, and let the aroma drift down the main street.