Damn, that's a good question and I don't know the answer. Guess I better find out. There will be about 25 people so I assume it's big enough to accomadate that many......but then the party giver is a woman so I really shouldn't assume anything.

if you're going to be grilling steaks/hamburgers/etc. on that grill and don't have a separate one for the ribs, give up. you'll never get it done if you're opening and closing the lid while grilling other stuff.

The ribs will warm up great, RJ. Otherwise we'd all be waiting 6 hours for our orders at our favorite BBQ joint.

I'd do them at your place and use the gas grill to carmelize some sauce on them at hers.

FWIW, I don't have anything against beer can chicken. It's good, but I do think it's a little bit overrated. There's a dozen other types of meat I'd rather Q.

Thanks, gentlemen. I think I'll be doing the ribs Saturday night for Sunday consumption.

This is grilling, not what I'd call bar-b-que. Some 'foil cooking' is good for campouts as well as backyard Q.

Take a whole chicken, cut out the backbone with poultry shears (or a bigass knife) and 'butterfly' the chicken. Marinate the bird in italian dressing overnight (I add an extra clove or 2 of minced garlic). Wrap 2 bricks in aluminum foil. Get a medium hot fire going, drain the marinade from the bird. Put the bird skin side down on the grill over the fire, sear and move the bird to a cooler spot. Then lay the foil-wrapped bricks on top. Cover and let it cook for 12-15 minutes. Remove the bricks, turn, replace the bricks and cook for another 15 -20 minutes until the juices run clear when you pierce the thigh. I've seen this served with lemon wedges, I usually skip 'em.

While you have the fire going, put 2 or 3 lbs of good olives (green and black mixed) in a foil 'boat'. Add fresh orange or tangerine juice (and a few inches of the citrus peel) Add a big pinch of fennel seed, oregano, crushed red pepper, cumin seed and about 3 tablespoons of olive oil. Dice one serrano and sprinkle on top. Seal up the foil boat and pop it on a cool part of the grill. let this cook 7-10 minutes or so. Once they cool a bit, serve these spiced olives with 'smokehouse' almonds (and put out a container for 'spitting the pits')

Throw a few pieces of pita bread on the grill, turn it every 15 seconds or so until it 'crisps'. Cut the pita into wedges and serve with hummus (I buy mine at Costco. Spoon out a cup or so, pour a little more olive oil in it and sprinkle on cumino, garlic powder and paprika)

Every now and then I buy a boneless leg of lamb at Costco. Remove it from the net that holds it in shape and 'unroll' the meat so it looks like a 'steak'. Rub it well with olive oil, then equal parts of oregano + thyme and 1/2 part rosemary - sprinkle it well with black pepper and paprika. Cook it over hi heat to sear, move to a cooler zone and cook it until it's just this side of medium rare. Slice thin, pack it with sweet onion slices in grilled pita 'pockets'. Add Tzatziki (I usually just buy mine) but it's just a yoghurt sauce made from a container (16 ounces) plain lowfat yogurt (or Greek Yoghurt if you can get it) cucumber, not peeled, seeded and finely chopped - 1/1-2 teaspoons salt - 1 to 2 garlic cloves, chopped - 1 tablespoon chopped fresh mint or dill plus additional sprigs - 1 tablespoon extra virgin olive oil -1/2 teaspoon red wine vinegar - 1/4 teaspoon ground black pepper. You can serve brick-grilled chicken the same way.

did you rip that off of alton brown?

I don't know whether he did or not. I will say that BOCF has always been an accomplished food guy. At least as long as I've known him. In fact, if I ever were responsible for organizing a cook-off, I'd ask him to be a judge.

I googled Alton Brown (don't have cable, don't want cable, don't pay attention to who's the current chef boy R dee). Nope, didn't rip him off. Probably ripped off one or more of the hundreds of cook books I have around here. I didn't realize we had to invent every f**king cooking technique ourselves in order to post on this thread. I thought we could just tell what we cook/how we cook it.

Thanks, Phil.

http://www.texascooking.com/


If you've never visited this web site and you like to bbq or grill you should check it out. I've been using it for years for various recipes and especially bbq'ing tips. Well written, easy to follow and doesn't take itself too seriously. The page on smoking/grilling a brisket has lots of great advice for the backyard chef. Also plenty of various Tex and Tex-Mex recipes for indoor cooking as well.

Thought I'd add a marinade here that I came up with for my steaks

Lea & Perrins Worcestershire Sauce
Garlic Salt
1 large onion
A dash of italian dressing

Cut up the onion and let the steaks marinade in all above ingredients for at least 24 hours.When getting ready to grill steaks put the excess sauce etc in a pan on low heat until onions are done,makes a great side as well.

I've also added mushrooms to the above.

I'm curious. Why do you marinate steaks? Is this for lesser cuts of beef?

Wild guess ... to add some good flavor?

realize now that i came off not how i intended it... i didn't mean that you weren't being original or that there was a problem with taking ideas from someone else. just being curious if you got that from AB. he really likes to cook with bricks.

my apologies. maybe i'll just go back under my rock and stfu.

This wasn't meant as an insult, but you don't marinate good quality steaks.