BBQ season

[elSicomoro]

My stepdad fires up the grill almost every Sunday from March until October. Pork "steaks" are his specialty, though I don't care for 'em. I suspect that there will be a big welcome home party for me in July, where we will consume mass quantities of pork steaks, hamburgers, hot dogs, chicken and beer. Should be a grand time.

For Forks...hmmm...I dunno what I'm gonna bring this year. Maybe I'll marinate some chicken breasts or bring some fish.

[Perry Winkle]

Best bbq sides:

bread + butter
baked beans (the way my dad makes them and no other, thick molasses-ey - divine)
twice baked potatoes (w/garlic, cheese and god knows what else)

[richlevy]

Originally Posted by grant

Best bbq sides:

bread + butter
baked beans (the way my dad makes them and no other, thick molasses-ey - divine)
twice baked potatoes (w/garlic, cheese and god knows what else)

I don't think anyone has ever come up with a better side than an ear of corn, boiled, or grilled in butter to the point where some of the butter and corn carmelizes into a light brown near the edges.

For something that is so cheap it is used to sweeten soft drinks, corn has become pretty expensive these days.

I was considering adding it to my menu this season, but I am not going to pay 20 cents for a small ear of corn. I'm hoping prices are ok this year.

[zippyt]

Q-season goes year round around here , YES i have been seen standing in the snow in insulated coveralls, beer in hand befor .
That is a sweet LITTLE portable grill , if you are realy getting into grilling i would suggest expanding your arsonal a bit , for years we have been webber fans http://www.weber.com/bbq/ , charcoal ONLY , we both think it tastes better , though gas would be more conveniont . This year we got a larger charcole grill , i'll try and get a pic .

Main dishes , K-bobs ( pronounced Kay-Bobs ) are fun to play with lots of different ways to make them , Carol uses bonless country pork ribs , sweet vidalia onions , 2-3 different color pepers , and 'shrouns , all maranaded in Italion dressing .
I have given out our hot wing resape a few times here ,
Beer can chicken is VERRY good and can be made MANY different ways , we are working on a HOT chicken resape , like hot wings but the whole chicken is spiced up and injected with the hot goodness

we have NEVER tried pizza but i am game one day ( i have a small sand blaster if it fails )


Now as to side dishes , a few we like to do ,
Vidalia onions , peel off the out side nastyness , quarter the onion,cut most of the way thru but not all the way , but a few slices of butter in these slits , wrap in foil , put this on the grill but to the side , they are done when they are no longer firm ,, unwrap , don't loose the juice

Trout , cook trout much the same way as the onions , clean the guts and what not out , slice some onion thin , for every trout to be grilled put 3-4 slices of onion inside , a few slices of butter , wrap in foil , and put them to the side of the fire , turn every now and then , when you smell fish they are done , un wrap , if done correctly you should be able to lift one side of the fish off and grab the back bone and lift it out in ONE peice


Much more , but i seem to be rambling
A larger grill will expand the possabilatys as to what you can cook , oh go to welding supply store and look at there gloves , you won't find better and less expencive heat proff gloves ANY where !!!!!!!

[Perry Winkle]

How the hell did I forget about the corn!??!

Oh yeah. I guess it's so integral that I thought it didn't need to be mentioned. Nothing's better than grand pappy's home grown corn.

The problem with living in Upstate NY is the scarcity of good sweet corn. We have a short growing season so we only get one good batch of it. Growing up in Missouri they always said that corn should be, "Knee-high by the fourth of July". The stuff around here isn't knee high until August. :/