Posted: 5/20/2016 4:42:13 PM EDT
| Having a cookout with a few buddies tomorrow (grilling out, not BBQing). Need some ideas for food that will take longer than flipping burgers. Regular 22" Weber Kettle, plan on using indirect heat. Beer can chicken is usually my go-to for what I'm looking for but I just made it last week. Any and all suggestions would be appreciated as I'll be checking back in tonight to see what the hive says. Thanks! |
| Wings, Thighs, Whole Chicken, Ribs (you can cheat and do more 2-3 hours instead of a 3-2-1 cook and still have decent results), Sausage, all good. I ALWAYS buy sausage every time I go to one of the fancy butchers around here, sooo damn good. I think their potato beer brats were some of my favorite, but they must make 30 kinds. |
|
Quoted:
Wings, Thighs, Whole Chicken, Ribs (you can cheat and do more 2-3 hours instead of a 3-2-1 cook and still have decent results), Sausage, all good. I ALWAYS buy sausage every time I go to one of the fancy butchers around here, sooo damn good. I think their potato beer brats were some of my favorite, but they must make 30 kinds. Make your own sausage it tastes so much better. |
|
Put some boneless/skinless chicken breasts in a bowl with Italian Dressing RFN and marinate them til you are ready to cook. Throw some Conecuh Sausage on the grill too.
I also like to flay a pork loin into a sheet, roll up some boudin in it, then wrap it in a bacon weave. It takes a few hours to cook that though.  " />
 " />
|
| We usually do bone in chicken leg quarters. Season them up with your favorite rub, put them bone side down over indirect heat, and just move them around as needed, don't flip them. If we have enough time we'll cook over wood instead of charcoal, but that might not work on your grill. |
|
Quoted:
Having a cookout with a few buddies tomorrow (grilling out, not BBQing). ! I'm an avid slow cook BBQer and I do not understand what you mean. Grilling- direct heat, fast cooking BBQ- indirect heat, slow cooking. Try country style ribs with a dry rub @ 275f for about 3 hours. Simple rub- 1 part salt, 1 part paprika, 1 park garlic/onion powder, 2 parts brown sugar. Coat the ribs with that. You can flip them but it's unnecessary. |
|
Smoked pork ribs. Charcoal, pan of water on the bottom grate with wet smoke chips on the hot coals in tinfoil pack.
Ribs on larger grate, directly above the water pan. Use yellow mustard on the ribs and your rub. Smoke for 1 hour at 250 deg. Then, add your BBQ sauce. Smoke 2 more hours minimum at 250 deg. Enjoy 
|
|
Quoted:
I'm an avid slow cook BBQer and I do not understand what you mean. Grilling- direct heat, fast cooking BBQ- indirect heat, slow cooking. Try country style ribs with a dry rub @ 275f for about 3 hours. Simple rub- 1 part salt, 1 part paprika, 1 park garlic/onion powder, 2 parts brown sugar. Coat the ribs with that. You can flip them but it's unnecessary. Quoted:
Quoted:
Having a cookout with a few buddies tomorrow (grilling out, not BBQing). ! I'm an avid slow cook BBQer and I do not understand what you mean. Grilling- direct heat, fast cooking BBQ- indirect heat, slow cooking. Try country style ribs with a dry rub @ 275f for about 3 hours. Simple rub- 1 part salt, 1 part paprika, 1 park garlic/onion powder, 2 parts brown sugar. Coat the ribs with that. You can flip them but it's unnecessary. I've been reprimanded before for saying I was barbecuing on my grill and not my smoker. Now I just say I'm grilling when on the grill, barbecuing when using the smoker. Country style ribs sound awesome, as do a lot of these other suggestions! |
|
Quoted:
Put some boneless/skinless chicken breasts in a bowl with Italian Dressing RFN and marinate them til you are ready to cook. Throw some Conecuh Sausage on the grill too. I also like to flay a pork loin into a sheet, roll up some boudin in it, then wrap it in a bacon weave. It takes a few hours to cook that though. http://<a href=http://i768.photobucket.com/albums/xx328/Beauacadian/Yum1.jpeg</a>" /> http://<a href=http://i768.photobucket.com/albums/xx328/Beauacadian/Yum2.jpeg</a>" /> That is beautiful. I need to try that. |
|
Quoted:
Wings, Thighs, Whole Chicken, Ribs (you can cheat and do more 2-3 hours instead of a 3-2-1 cook and still have decent results), Sausage, all good. I ALWAYS buy sausage every time I go to one of the fancy butchers around here, sooo damn good. I think their potato beer brats were some of my favorite, but they must make 30 kinds. Mmm grilled thighs |
|
Quoted:
Bacon wrapped jalapenos stuffed with cheese. Prep ahead of time. Throw on grill. Turn a few times. Pull off when bacon cooked. Every BBQ I've brought them to, they are the 1st thing people flock to. You need to get a tray they stand up in. Eliminates the need to turn them. Set the tray on the grill and take it off when they're done. Serve them straight off the tray. Like this but get 1 with handles on the sides for lifting it. Popper Tray |
|
Not something you put on and take awhile to cook but try some ham steaks. Usually prepackaged and cut anywhere from 1/4 to 3/4 inch thick. Season with honey/brown sugar or whatever, placed on the grill until heated through. Cut into squares to munch on or make a sandwich that you can then put on the grill to toast the bread. Johnsonville brats or polish kielbasa on hot dog buns or flour tortillas,
Bass or catfish grill up nice with a little BBQ sauce on them. |