[FASTLARRY]

Steaks and shrimp on the barbie

I cook with LP gas, I can adjust the flame, use 1 or up to all 3 burners, and change my temps instantly from very high, to very low, or just turn it all off if things are moving too fast. It burns clean and I have a temp guage in the lid, so when I see it go over 600 or hit 800, I know I am there. I use hickory and Mesquite wood chips to produce a nice smoke for the T bones and shrimp.

You cant do any of that with the charcoal bricks. I have a old unit the burner finally rusted out on and I ripped that out, covered the bottom with tin foil and I use it with charcoal. I sometimes use both grills at the same time, since the charcoal cooks slower and it has less heat. I may put the potatos and corn on it and be cooking the steaks on the LP grill so I can pay closer attention to them. Its nice to have 2 grills in case I am cooking for 5 or 6 instead of just the two of us.

I know some swear by their charcoal. The problem I have with it, is the toxic fumes they emit. You begin using lighter fluid, nasty stuff. I saw a TV program showing how they made it. Its trash wood chips from cutting wood they cant use, then they mix it with coal. So you have a basic lump of coal you are using with wood chips inside to help it burn faster. I never knew that, I guess some things you don't want to know about, like what is Jell-o, slime from melted horse hoofs.

Coal is nasty stuff, lord does it stink, smell and screw up the air. I remember in the 40's during the war, we used it a lot. Trucks would drive up and dump it down a chute into a bin. Then you shoveled it into a furnace to produce heat. It was a mess. The gang I was in, would go down to the basement of our apt bldg, open the furnace door and p inside. Yo, talk about a double stink now. You wanna know what real stink is, go P on coal.

The first time I went to Bejing in 83, it was late fall, the sky was blue and you could see the mountains, it got cold, 12 million people all began burning coal and within two days the sky was pink with smog and you could not see the mountains, and every one is wearing masks outside.

Birmingham Alabama used to have pink skys as well, but that was from Steel furnaces.

Few know that about half of your electricity comes from burning coal. It kills the miners health who mine it and many die young, its a horrible job. Digging it out rapes the land. Killing off Nuclear plants was a hugh mistake, IMHO>

Year-to-date, coal-fired plants contributed 47.7 percent of the power generated in the United States. Nuclear plants contributed 20.4 percent, and natural gas-fired plants also contributed 20.4 percent. Of the 0.9 percent contributed by petroleum-fired plants, petroleum liquids represented 0.6 percent, with the remainder from petroleum coke. Conventional hydroelectric sources provided 6.4 percent of the total, while other renewables (biomass, geothermal, solar, and wind) and other miscellaneous energy sources generated the remaining 4.0 percent of electric power.

We spent a lot of money burning it clean, but 3rd world countries dont and they dump all the bad stuff in the air and this massive amounts could be the leading cause of our global warming, the more people we keep breeding in, the more coal is burned to keep them warm, and eventually as this expands, it will destory our world as we know it, unless we do two things, mass sterilization and population reduction and finding a clean source of energy and shutting down the burning of coal.


There are other toxic hazards you can avoid when BBQing. If you must use lump charcoal or briquettes DO NOT EVER use liquid starters, they are among the most toxic substances and contain harsh petrochemicals. If you wish to keep it simple, use a bbq chimney. It’s inexpensive, works every time, and is environmental friendly. Or, this is a great tip, reuse the 100% cotton lint from the lint trap of your dryer after you dry a batch of towels or sheets.

Do not use ordinary charcoal briquettes. If you only have a barbecue grill that uses this fuel look for organic brands. The most popular non-organic brands emit 105 times more carbon monoxide than propane, release more greenhouse gases than wood, and send lots of harmful VOC's (volatile organic compounds) into the air as well.

Cook with gas. Propane gas grills are fast to heat up and cool down, cook cleanly with no charcoal residue or ash to dispose of, and propane has about one-third the emissions per BTU [a unit for measuring heat output] compared with charcoal briquettes.

[FASTLARRY]

When I do a cookout, people call it a food orgy, Its like a roman orgy, but I only offer 2 of the 3, we eat like pigs for 2 hours, drink like fishes and get stinko drunk, but we are too old for the sex, and just crawl off to bed. Oh well, 2 out of 3, aint so bad.

I like to eat and drink slow, and make love fast. I want to get there, before my heart gives out, would not want to get right to the wire and spit the bit. As long as I cross the line, then the ticker can go. That is the way I want to go out, yelling out my last words, hu's yo daddy bitch.

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[RoyZ]

Do you wet the mesquite and hickory chips? At what point do you put them in?

[FASTLARRY]

RoyZ, on Jul 19 2010, 12:29 AM, said:

Do you wet the mesquite and hickory chips? At what point do you put them in?

Yes, and I get them in early, so a lot of smoke is coming when the food hits the grill, I make a bowl of tin foil, poke some small holes in the bottom. I also use a couple of large chunks, about 3x3", and you let them catch fire, and then keep putting them back out with a squirt bottle. Even though I soak them in water, at 800 degrees, they dry out fast. I never leave the grill, for longer than 3 to 5 minutes, without checking inside, to see what's going on. Attention to detail is key, and sometimes I cook on two grills at the same time, both LP, when I have people over, and I have a smoker also, I use charlcoal on. If I want to do ribs slow, or a pig or turkey.

[astetsoncowboy]

FASTLARRY, on Jun 30 2010, 01:37 PM, said:

When I do a cookout, people call it a food orgy, Its like a roman orgy, but I only offer 2 of the 3, we eat like pigs for 2 hours, drink like fishes and get stinko drunk, but we are too old for the sex, and just crawl off to bed. Oh well, 2 out of 3, aint so bad.

I like to eat and drink slow, and make love fast. I want to get there, before my heart gives out, would not want to get right to the wire and spit the bit. As long as I cross the line, then the ticker can go. That is the way I want to go out, yelling out my last words, hu's yo daddy bitch.

Finally, I have a little time to weigh in.

Oh Hear Ye! Oh Hear Ye!

FL is not kidding about it being a food orgy. He and his lovely Mrs. played host to my best half and myself plus one more guest of theirs on July 4. We ate, we ate, ate some more, and then ate some more. Then it was time for the main course. Filets and Porterhouses. It was definitely one of the best gorgings I've had in quite some time. Of course, my blood sugar count the next morning was through the roof but it was well worth it. Man, what a FEAST!

FL does in fact cook on 2 LP grills at the same time constantly moving from one to the other and then runs off to the kitchen to bring out more vittles then he's back to babysitting the grills.

As a general rule, I don't particularly care for items grilled on an LP grill 'cause I can actually taste the gas additive (LP is odorless and tasteless but the gov't requires if to have an additive so it can be smelled) in the food. However; I could barely taste it in anything that FL cooked up.

My true preference is to use lump charcoal (no briquets for me). There is usually a combination of 3 types of wood in lump charcoal. Oak, Hickory, and Maple.
This really adds a great taste to anything you grill out. As for the ashes, there is actually little ash mess to clean up.

As for using wood chips, I soak mine for 24 hours before firing up the grill. I use Hickory or Mesquite or I will mix them up and use both just to provide a unique flavor. I start putting mine in the fire as soon as I lay the meat on the grill. I love to smoke up a 15 lb. brisket and I keep it well bathed in smoke. If it gets too hot, I flip the damper open, open the smoke stack and pop open the lid plus using a squirt bottle to tame the flames.

[FASTLARRY]

astetsoncowboy, on Jul 19 2010, 03:43 PM, said:

Finally, I have a little time to weigh in.

Oh Hear Ye! Oh Hear Ye!

FL is not kidding about it being a food orgy. He and his lovely Mrs. played host to my best half and myself plus one more guest of theirs on July 4. We ate, we ate, ate some more, and then ate some more. Then it was time for the main course. Filets and Porterhouses. It was definitely one of the best gorgings I've had in quite some time. Of course, my blood sugar count the next morning was through the roof but it was well worth it. Man, what a FEAST!

FL does in fact cook on 2 LP grills at the same time constantly moving from one to the other and then runs off to the kitchen to bring out more vittles then he's back to babysitting the grills.

As a general rule, I don't particularly care for items grilled on an LP grill 'cause I can actually taste the gas additive (LP is odorless and tasteless but the gov't requires if to have an additive so it can be smelled) in the food. However; I could barely taste it in anything that FL cooked up.

My true preference is to use lump charcoal (no briquets for me). There is usually a combination of 3 types of wood in lump charcoal. Oak, Hickory, and Maple.
This really adds a great taste to anything you grill out. As for the ashes, there is actually little ash mess to clean up.

As for using wood chips, I soak mine for 24 hours before firing up the grill. I use Hickory or Mesquite or I will mix them up and use both just to provide a unique flavor. I start putting mine in the fire as soon as I lay the meat on the grill. I love to smoke up a 15 lb. brisket and I keep it well bathed in smoke. If it gets too hot, I flip the damper open, open the smoke stack and pop open the lid plus using a squirt bottle to tame the flames.

FL SAY, NOBODY GOES HOME HUNGRY FROM MY FOOD ORGY.

iTS easy to smoke chips on a charcoal grill, tougher on a LP, especially when you have the burners set high. The debate will long rage on, the pussies hu are lazy bums and cook on LP, or the real die hards, hu prefer charlcoal, Oh, by the way, I have a 4th grill, I use just for that, and sacks of charlcoal out in the shed, incase the Duke and Dutchess of Windson would drop in and would establish a preference. I of course would ask the Duke ahead of time, and then, pour him a nice Johnny walker blue neat, and fire up the bricquettes. This is a subject of extreme passion, and each has his own secrets, and each knows, hes the best, and the others dont know shit. Thats the way it goes. What I learned is if you do all this shit perfect, and toss on a piece of road kill dog meat, you have a shitty dinner, but put on prime top cuts, no matter what you do, if you dont BBR it, you have a success.

[FASTLARRY]

A AAA prime porterhouse on the grill, and sippin some Johnnie Walker cookin it, can it get any better than this?