Ladies and Gents- Light off those grills!

DH is a chef and we just bought this Weber 2 weeks ago...

[linkhttp://www.weber.com/bbq/pub/grill/2007/gas/SummitS650.aspx]http://www.weber.com/bbq/pub/grill/2007/gas/SummitS650.aspx[/link]

We bbq year round and use the kettle grill for ribs and stuff that tastes better with charcoal or wood, but we wanted a bigger gas grill that had a rotisserie.  This grill is awesome!

I make everything unless DW steps in and takes over seasoning the vegetables. But I did the washing and cutting up, as well as washing the dishes.
 
DW cooks when she wants to because she wants. Otherwise, I'm usually handling dinner.
 
Sorry, but I had to be the exception to the rule.
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can someone please come over and teach every single motherlovin' man in my life (DH, neighbor, best buddy) NOT TO OVERCOOK MY DANG MEAT?????????????[:@]  every single time, i swear.  if i don't do it, it gets overcooked.  this could be because we are distracted by beer drinking.... but STILL!

NOT TO OVERCOOK MY DANG MEAT

 
That's why I take care to flip the meat more often. For steak, at least four times. For chicken and pork, even more flips and longer cooking time.
 
Why?
 
E. coli is killed easily by heat. So, steak can be just a little rare and be totally safe.
 
Salmonella and trichinosis, OTOH, need longer times of heat, hence thoroughly cooking chicken and pork is the name of that game.
 

Here's a glaze that works pretty good on most meats, but don't put it on until the meat is almost cooked because the onion bits will burn.
 
1 bottle of any red salad dressing - like French or Russian
1 jar of Smuckers low sugar jelly - strawberry, raspberry, peach or apricot
1/2 envelope of Liptons onion soup mix
 
Then just add a big glop of whatever other sauces you have in the kitchen: Soy and/or teriyaki, any kind of bar-b-q sauce, any kind of hot sauce if you want to kick it up a little, any brand of spicy mustard - whatever you have.  It's aways a little different, because it always has a few different things in it. It's better of you make it the day before.
 
Joyce
 

Shelly,
 
It totally depends on what size.  Go to the catalog page for details.  For the very largest and tallest one, the price is $530 before extra's and shipping.
 
I will have to order a large table since I can't make one - but there is advice in the history of the forum on how to make one yourself if you are handy with tools and such.

Lynn, it does look like a nice grill.  And quite a bit cheaper then the BGE too.  Thanks.

but don't put it on until the meat is almost cooked because the onion bits will burn.

 
Joyce.. that is the best part![]
 
thanks for posting a recipe.. looks like a yummy glaze! []

I didn't think there was a non-grilling season.  We use ours year round.  The absolute first thing we grilled on our Weber was waffles.  We collect cast iron pans & they're awesome to use on the grill.  Our favorite thing to do are roasts.  Slow & low make even the worst cut of meat tasty & juicy.  Oh yeah, you gotta do a dry rub too.  YUM!!!

We never put our grill away...
There's nothing like bbq'd steaks on SuperBowl weekend...
We just have to wear winter coats and oven mitts...

Oh yeah?
 
Here's DW's family recipe.
 
 
Jiffy Barbecue Sauce
 
1/2 cup oil
3/4 cup chopped onion
3/4 cup ketchup
3/4 cup water
2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice
3 Tbsp. Sugar
3 Tbsp. Worcestershire Sauce
2 Tbsp mustard
Cook onion in oil until soft. Add remaining ingredients. Simmer 15
minutes. Enough sauce for basting and serving with 2 chickens. Or, in
the ingredient list, try some red wine vinegar instead of lemon juice.
 
I've used it as a marinade and a basting sauce.
 
 

Here's DW's family recipe.


Jiffy Barbecue Sauce

1/2 cup oil
3/4 cup chopped onion
3/4 cup ketchup
3/4 cup water
2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice
3 Tbsp. Sugar
3 Tbsp. Worcestershire Sauce
2 Tbsp mustard
Cook onion in oil until soft. Add remaining ingredients. Simmer 15
minutes. Enough sauce for basting and serving with 2 chickens. Or, in
the ingredient list, try some red wine vinegar instead of lemon juice.

I've used it as a marinade and a basting sauce.

ron.. thanks for sharing your wifes family recipe!  Sounds yummy and i like the redwine vinegar suggestion!

We don't have an off season at our house either unless there is a burn ban and we aren't allowed to grill.  We usually grill every Sunday and DH has steaks and chicken and pork down to an art. 
 
DH does all the prep for the steaks or meat we are eating that night.  I often have him make chicken for me that I can use in something later that week and I wash and season it.  As for veggies and sides, I try really hard to get something that really doesn't require much work.  I think one of my standards has become sweet potatoes b/c I don't have to cut anything up to go on them and they cook themselves and a bag or Okra or black eyed peas and a can of diced tomatoes cooked on the stove top for awhile.  All I have to do is dump and stir!  I spend enough time in the kitchen the other days and as someone else said, I like to leave plenty of room for the meat. 
 
I think we are about to by a grill they have at Sams for $200 that is larger than the one we have and has two adjustable grills so you can cook different meats at different fire levels.  We always go with wood or charcoal.  It just tastes better!  We also have a smoker but haven't used it as much but plan to use it this summer and make some briskets etc!
 

My DH is the worlds BEST griller.  I don't do the grill.  EVER.  We'll put veggies on the grill quite often, usually on a cast iron gridle or in a cast iron skillet.  Or remove cornsilk from the corn and then cook it in the husk[].  He does help with the prep work if I ask, but it's often quicker and easier for me to do it myself, and I enjoy kitchen time.....just not the clean up!

and then cook it in the husk

Ok, so I gotta ask folks this... what is the benefit of cooking in the husks?? We clean them and remove all silk and husks, rub them in olive oil and grill for just a couple of minutes till some of the kernals begin to brown. The flavor on the almost burnt kernals is amazing...  but maybe I am missing something equally amazing by cooking them with the husks still on.. can someone enlighten me as to this tecnique?? []