Keep those recipes,coming.
The only thing,I can cook,on a BBQ,are hot dogs,hamburgers,and steaks...

-Emil.

 

Take one Boston Butt, apply Steve Raichlin's rub, and cook over indirect heat for .....oh 8-10 hours. Voila, pulled pork.

 

I highly recommend Char Crust rubs. I love the garlic peppercorn on salmon filets and the ginger teryaki on chicken. There is a very nice hickory molasses that is good on pork.
I use one of those grill pans with a wooden handle that is perforated throughout for cooking fish. I use pam for grilling on the pan, coat salmon liberally with the rub, pour a dash or so of olive oil over the fish and in 15 minutes or less we have delightful salmon.
I also grill asparagus or a combo of peppers, zucchini, yellow squash and onions using a perforated grill pan. I simply coat them well with olive oil, put on a dash of salt and some fresh ground pepper and simply grill them until they're steaming hot. Good eats.

 

of course, but the bigger shrimp is easier to do on the grill rather that standard shrimp

 

I'm not really very good when it comes to grillin'. But, I do marinated pork loin well, big shrimp OK, and stuffed walleye quite nicely. I make fantastic large, split brussel sprouts, sprinkled with generous sea salt, minced garlic, and olive oil.

 

OK This being a bbq thread and all.

Do you use REAL CHARCOAL?

Or do you use PROPANE or other gas?

All I've ever been able to do on a gas grill is burn stuff. On the coals however I can cook. Only thing I'm good at with propane is boiling things.


fltsfshr

 

What is this "Propane" that you speak of??

 

When I was married, we had alot of Argentine barbecues. Chorizos (sausages) and beef (ribs or flank steak) grilled. Very yummy!! The marinade for grilling is called chimichurri. It's a combination of olive oil, wine vinegar, garlic, onion and other spices. I used to make it in the blender, then let it sit for a few days before using. Unfortunately, no house to grill at now.

 

Charcoal is great...unless you grill almost every night and have a job.

Cooking with gas takes a bit of practice after years of charcoal, but it is way more convenient and (imho) easier to control.

 

BTW - Argentine barbecues are cooked over wood - preferably hickory.