We are having an open-house style barbeque on Monday. Meat and grill duties will be taken care of (along with vegan veggie dogs/burgers and salmon burgers and grilled corn) by my other half. I am not working Sunday and am thus in charge of All Other Things. Feed me some ideas that I can feed my guests. [more inside]
I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
My friends and I want to roast a whole pig. We live in Vancouver, and none of us have a yard. What other spaces would accommodate a very large grill for 6+ hours cooking time, and for ~30 people to eat it afterward? Bonus points if it also allowed for alcohol. [more inside]
We recently purchased the Weber Q240, which is an outdoor electric grill. It comes with basic instructions on how to cook things and at what temps, but I'm looking for advice on how to take gas/charcoal grill recipes and translate them, as well as tips, tricks, and other recommendations. [more inside]
My mom, my brother and I will be celebrating July 4th by ourselves in my small apartment. I'd like to have a nice comfort food meal with them, but I don't have a barbeque or grill available. Here's what I do have: [more inside]
My husband will be in Austin for business next week, and needs suggestions for both barbeque and Tex-Mex. He's not really looking for a polished dining experience; he's looking for seriously excellent grub. Thanks!
I picked up a couple of premade bison burgers from a local farmer and will be grilling them tonight, weather permitting. What's the best kind of BBQ sauce to apply? Sweet, spicy, smoky, what? Preference given to something I can swing by the (Canadian) Safeway and pick up on my way home. If it matters, the buns are sweet Hawaiian, the side dish is sweet potato fries with chipotle dipping sauce, and this will be my first time with non-beef hamburgers.
Any recommendations for BBQ joints in the Clarksville, TN/Oak Grove, KY area? [more inside]
I am looking for the best place or places in the Pittsburgh, PA area to buy a delicious ham barbeque sandwich. Any suggestions?
What’s the best / easiest way to feed 50ish people at a cookout? I’d rather not just do burgers and dogs. [more inside]
Best Korean Barbeque on Bloor? [more inside]
What should I make with my grill's side burner? [more inside]
What are some barbeque recipes that will impress my meat-eating boyfriend? [more inside]
My downstairs neighbors use lighter fluid for their charcoal grill and the fumes fill our condo if we aren't home. What are the specific health hazards of the fumes from charcoal lighter fluid? [more inside]
Need tips on cooking Chicken in a Crockpot. [more inside]
Looking for new BBQ marinades and recipes...(mi) [more inside]
How can I make fall-off-the-bone chicken? [more inside]
Help me help a friend find good Southern-style barbecue in New York. [more inside]
Suggestions for barbequey, easy-to-prepare vegan food? [more inside]
any ideas on how to make a simple one off bbq out of things fond in the house [more inside]
Where in the Boston area can one host a large barbeque? (we may or may not be doing the actual grilling ourselves) [more inside]
After a tree fell on my old gas grill 2 years ago I finally got a new one last night. I'm looking for your favorite recipes, techniques, how-to's for a gas grill.... [more inside]
How would I go about selling my own barbeque/hot sauce? [more inside]
We bought a gas barbeque, but it's a little too hot, even on the lowest setting. What can I do about it? [more inside]
Can I use my barbeque after spraying the inside with a fire extinguisher? Or are the chemicals involved too toxic? If I can use it again, how do I clean the barbeque? [more inside]
What brand/model gas grill would you recommend? [more inside]
What kind of barbeque/grill should I get? [more inside]
I've been asked to don the chef's cap at a barbeque this afternoon. This is something I've never done before. Does anyone know any good resources or tips for barbequing meat so that (a) it tastes nice and (b) I don't kill everyone. [more inside]
What is a safe and friendly way to dispose of hot charcoal at a sandy, lake side beach? With no fire pits or steel drums handy, should I just wait for the coals to cool and carry them out in the grill?