Corpusfishing.com

txluke · Posted: Tue May 12, 2009 12:10 pm Post subject: OT: What to grill with.

I grew up using mesquite, when I moved out I switched to charcoal because it was easier. For the last 8 years I have used propane. There is no clean-up, you can cook right away, and control the temp better. I have started to cook at competitions and went back to wood. Last week I purchased a cheap charcoal grill and made a beer can chicken on it. It was great. Now I cook using all three fuels. Depends on what I am cooking. What to you all grill with?

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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Charcoal and wood chips for steak and fish, then pecan and mesquite for indirect cooking of things like Brisket and Pork Shoulders.

skunked · Posted: Tue May 12, 2009 12:12 pm Post subject:

Combination of charcoal & mesquite.

landlocked beachbum · Posted: Tue May 12, 2009 12:29 pm Post subject:

Anything besides GAS!!!!!!!!!!!!! Rolling Eyes

I use charcoal and hickory for beef and pork, mequite for fish [YUM!!!!] and both for chicken. Wink

Actually, I don't understand the craze for gas grills. The food tastes SOOOO much better when cooked on REAL coals that there's no comparison! Gas grills cost a small fortune and the elements go to hades in a short while too......................
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

landlocked beachbum · Posted: Tue May 12, 2009 12:31 pm Post subject:

YEAH BABY................................ I outsmarted Tyler's censor that time!!! Cool

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

steve78412 · Posted: Tue May 12, 2009 12:31 pm Post subject:

Lump charcoal and Hickory

http://www.metacafe.com/watch/1375496/smoked_brisket/

Steve

Ol Sanch · Flour Bluffian in training Joined: 05 Jun 2006 Posts: 320

It depends on who I'm cooking for and what I'm cooking. Hot dogs, chicken legs, burgers for the kids... Gas. Steak for me and the wife... Mesquite and charcoal combo. Ribs, turkey legs, dove... mesquite. Pecan has a nice flavor it just burns too quickly for me. I don't cook with hickory.

Ol Sanch
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txluke · Posted: Tue May 12, 2009 12:51 pm Post subject:

When I use my gas grill I always use wood chips to get that great smoke flavor. It is true that they cost more and the elements burn out but I have had the same grill for almost 10 years and just replaced the burners at a cost of $50. It is a stainless model that I got at Academy on clearance because it had a dent in it. I just did the math, with gas and the cost of the grill it is only $3.85 a week, or $2.86 everytime I used it.
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Give a Man a Fish and he will eat for a day. Teach a Man to Fish and he will sit in a boat And drink Beer all day. Fish 24:7

kweber · Posted: Tue May 12, 2009 1:54 pm Post subject:

50 yr old mesquite fence posts.
but usually I'm short on time and/or lazy, so pour on the charcaol. that sed, lump mesquite charcoal beats the brikets hands down.
a mix of good old dried live oak aint bad neither.
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

cckayaker · Horse Mullet Joined: 07 Mar 2006 Posts: 192

Wood only, (Mesquite, hickory, oak, pecan planks) depends on what flavor I want and how hot I want my fire. Woods burn at different temps. No gas or charcoal (maybe a little fluid for a kick start). Mesquite for smoking for sure.

I grill most Sunday afternoons for 4 of us but I will grill/smoke enough meat for the week and freeze it. All you have to do is thaw and heat and you have grilled taste daily. Chicken and beef freezes and thaws well.

Fish2drink · Posted: Tue May 12, 2009 5:02 pm Post subject:

Mesquite for brisket or ribs.
Kingsford charcoal for anything else.
Propane for large parties or when in a hurry to help with lunch or diner.
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landlocked beachbum · Posted: Tue May 12, 2009 5:10 pm Post subject:

I will say this: Folks who claim that a gas grill is quicker have never used a charcoal chimney. In about the same time that you are jsut burning gas waiting for your grill to warm up, the charcoal chimney has the coal going hot and ready for using. Even if it DID take longer every time, it's still all about the flavor to me. I like GREAT tasting food, not just good. Gas doesn't even hold a candle to charcoal/wood for that! :wink

I haven't used charcoal lighter in at least 19 years............................
_________________
Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

ironmanstan · Posted: Tue May 12, 2009 6:00 pm Post subject:

pork chops are good on the gas grill. My wife cooks on the gas grill. I cook on the pit. Try apple chips sometime on a beef roast it adds great flavor. I like hickory, oak , pecan, I love mesquite it has a natural bbq flavor. The further away from the coast the better the mesquite. It just has a different flavor. Very Happy

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larry meinert · Posted: Tue May 12, 2009 6:47 pm Post subject:

Kingsford now has hickory charcoal. Works great on beef fajitas and brisket and fish. I use pecan for pork chops, turkey and chicken. I can't wait 'till Kingsford comes out with pecan charcoal. I don't even put mesquite in the fire place. It stinks up the place. Don't know who fooled 'em into thinking mesquite is a cookin' wood. It makes the meat bitter. I guess you have to use what you can get. Now with the new hickory charcoal, you folks down in Corpus can cook up some good BBQ.