I really mis the old grill. My wife and I have fallen in with the dumbass gas grill trend and except for heating the house, you might as well just cook in the oven. I think I might run down and get a charcol grill right now and some sirloin.
kkvslayer wrote:Arctic Char or lake trout stuffed with mushrooms, greenpeppers, onions,little squeeze of lemon juice,now thats a bbq & of course some bloody steaks.
that sounds great I love trout
"the game of life of is not so much in holding a good hand as playing a poor hand well"
I'm into bbqing pork ribs with sauce. I don't have a problem with gas, it works for me. I don't like dry over cooked bbq foods, some people have a tendency to do that, ruins it for me.
Ported&Polished wrote:I'm into bbqing pork ribs with sauce. I don't have a problem with gas, it works for me. I don't like dry over cooked bbq foods, some people have a tendency to do that, ruins it for me.
so how do you make the fall off the bone pork ribs?
I love st. louis ribs
"the game of life of is not so much in holding a good hand as playing a poor hand well"
Ported&Polished wrote:I'm into bbqing pork ribs with sauce. I don't have a problem with gas, it works for me. I don't like dry over cooked bbq foods, some people have a tendency to do that, ruins it for me.
so how do you make the fall off the bone pork ribs?
I love st. louis ribs
I have a slight problem with the burning, too...just lower the flame super low. Have to try charcoal though. As far as the ribs go, I always boil mine in a pot first with onions and garlic. After boiled (sometimes too long - where the meat falls off the bones) - throw on BBQ on foil cover in sauce to glaze em and yur good.
The CR500 is an acquired taste. If you don't like it, acquire some taste...