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Showing results for tags 'Grilling'.
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I'm interested in graduating from the Weber Kettle. Not that there's anything wrong with it: it lets me barbecue (thanks to the Smokenator) and grill (thanks to the Cast-Iron Grate). It's also big enough to feed my family of two as well as multiple guests. However, the Kettle is a bit rusted in places (I can't close the bottom dampers), and isn't as "open" as I'd like (can't elevate the coals easily, can't easily manipulate the fire, etc.). The point is, there are better grills out there. The grill I'm looking for can be described thusly: -Charcoal -Can BBQ/smoke (possible external firebox?) -Can grill (cast iron grate) -Open design, easy to get at/manipulate/add fuel and clean -Durable, well-built -It would be great if the coals could sit on this shelf beneath the grate, and you could raise and lower them using a crank handle. I don't know that I'd use this much, but it's super sexy -Shelf space for at least three boston butts -Affordable What do you think? Should I upgrade, and if so, to what? Or should I stick with the kettle, since it already does pretty much everything I need it to?
Apologies if there is already a thread on this topic. Did not see it. Over the summer we will be moving from a house in Rockville to a condo in DC. The only thing about this move that I don't love is that we'll have to give up our outdoor grill. We grill often, so this will be quite a loss. I've been wondering about acquiring an indoor grill. I assume no indoor grill can come close to the results achieved with an outdoor grill. Still, I'd love to hear from those of you who use one and any suggestions you have for features and brands that you'd recommend. Thanks!
I am cooking for 70 people this weekend as one of three wedding celebrations (for ourselves) this summer. This is a very casual picnic reception in my sister's backyard. I am cooking (grilling) about 20 lbs. of beef rump roast to carve and serve w/ chimichurri or horseradish sauce on buns or plain. (Along w/ 30 lbs. of steamers, 18 lbs. of leg of lamb, and one whole smoked bbq brisket we are making into sliders, and 75 bone in chicken thighs) We picked rump roast for its versatility as well as price. Here is my question, since I am prepping all of the food Thursday and Friday for the Saturday picnic, what is the best way to pre-cook the rump roast and then bring it to temperature? I suppose I will be cooking half of them to med. rare and half of them to medium. My plan was to marinate them overnight w/ rosemary, garlic salt, pepper, and olive oil rub, then grill them the next day to "sear them off." I would grill them to about 110-115 degrees internal temp. Searing then, indirect heat. Then the following day (of the picnic) I planned on letting them come to room temp, then bringing them back up to med. rare or medium in the oven and carving after they sat for maybe 10-20 minutes. Am I missing any steps? Any opinions on if this tactic will produce the best results? I want to pre-cook because we have 100 things to plate and prepare the morning of the picnic, so I don't want to have to spend 2 hours grilling these guys. Thanks in advance !
I've been given the responsibility of tracking down locations and prices for renting a barbecue grill (or two) for an end-of-summer party at the apartment complex I manage. I'm finding this to be a difficult task, as I have no idea where to start...any ideas/leads/etc.? It's bring your own meat (we supply sides, drinks, and desserts), and I know just the place to get mine ETA: Oooooooh, I'm a clam! And so honored...