Its that time of the year....

[catnhatnh]

....give me your best hints/tips/recipes forsmoking/cooking/barbecue on a propane (or any other) grill...please?

[Warpy]

1. Try grilled veggies!

Brush them with oil so they don't stick (I like to use garlicky Italian dressing) and watch carefully. They sell grill pans for seafood and veggies so they don't fall into the fire, and those can be quite handy.

Try onions, mushrooms, peppers, broccoli, and my favorite, asparagus.

You won't believe how sweet grilled veggies get when grilling caramelizes their outsides.

[bearfan454]

2. Here's one for you.

Perect brisket recipe for you Rowdyboy
Edited on Fri Sep-03-04 08:26 PM by bearfan454

Pick out a good brisket. Bend it at the grocery store. If it is flexible it is a good one. If it is hard to bend it has a big chunk of fat in the middle. Get the one that bends easily. I like about an 8 or 10 pounder.

Trim off some of the fat but not all. Leave a fair amount. Get your pit really hot(I mean hot !) with charcoal and mesquite. Mesquite burns at 1100 degrees. I have my grate about 6 inches above the coal bed.

Season your brisket on both sides with garlic powder, salt, and McCormick spicy season all. Use a lot of spices.

Sear your brisket really good on both sides. Let it get very brown, but not burned black. Bring it back inside.

Stoke up your coal bed with even more charcoal and mesquite while you are inside.

Pull out about a 5 or 6 foot piece of Super heavy duty tin foil and lay it on the counter. Spice the hell out of the brisket again on the top side. Put that side down on the tin foil and spice the other side heavily.(very heavily) Wrap the brisket the long way(length) with the tin foil. Wrap it again the other way(width). Do this about 5 or 6 times until you have a very tightly wrapped brisket that is in a tin foil pressure cooker you have made.

Put it back outside on the pit and close the lid but leave the chimney vent open. Turn it over after 45 minutes to an hour. Leave it on the other side for another hour.

Bring it in and let it rest for about 20 minutes. Open your tin foil package and place the brisket on a cutting board. Slice it against the grain at an angle.

If it is overdone it will fall apart and be stringy. You want to catch it right before it gets like that. You can push on the foil pack out on the grill to see how soft it is.

This method has never failed me. If you follow these directions it should come out tender, juicy, and good. I hope this helps.

I want my country back ! Right now !

[catnhatnh]

3. WOW..to both you and the veggie person...

...the fourth is coming and I need (as the little robot put it) "INPUT Stephanie"...keep it coming please...

[woofless]

4. Check these guys out.

What Smokey Hale doesn't know about outdoor cooking you don't need to know.

http://www.barbecuen.com/defaultframes.htm

Brows a little and enjoy.

Woof