Ask MetaFilter questions tagged with cooking and bbq

Chipotle Overflow

netbros — Wed, 29 Apr 2009 09:15:05 -0800

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. The package contained chipotle salsa, hot sauce, mustard, adobo sauce, pickled chipotle peppers, BBQ sauce, even some chipotle cheese. I am drooling with anticipation. Now I just need some recipes. Please help.

Feel the Side Burn

rouftop — Mon, 20 Apr 2009 18:11:25 -0800

What should I make with my grill's side burner? My uncle went in with me to buy a very nice, highly rated natural gas barbecue. It's fantastic. And it comes with this handy side burner that I can use for... umm... well, I have no clue.

What do you do with a side burner on a barbecue? What makes it better than going inside and using my stove?

Teeny Tiny Foods Please!

dersins — Thu, 16 Apr 2009 13:59:15 -0800

We're having a "tiny food" party / BBQ, and I need menu suggestions. Sliders (obviously), cornichons (or gherkins) and tiny cupcakes are readily available. Coronitas (7 oz. Coronas) to drink. So, what else? Other mains, sides, desserts, beverages. Any suggestions would be helpful. NB: although I'm grilling the sliders, suggestions do not need to be limited to grill-friendly items. Thanks in advance.

Cook My Corn

B(oYo)BIES — Sat, 06 Sep 2008 13:21:33 -0800

Help me make some corn on the cob that doesn't come out stiff. Looking for tried and true methods for boiling or BBQing corn on the cob. I have some corn on the cob that i bought from Costco. It is already off the husk.

I normally boil some water, and some salt, and then add the corn on the cob. I let it cook for about 8 minutes and then pull it out. A few times it came out perfect, but the last few times it has been too tough.

I also like cooking my corn on the BBQ sometimes, and because I will be at the BBQ tonight, I would like some tips for cooking it there too. In the past I have buttered the corn, wrapped it in tin foil and put it on the BBQ, but it has always been a trial and error sort of thing.

Does anybody have any methods for cooking corn on the cob perfect, each and every time?

BBQ Rubs and Sauces

netbros — Thu, 12 Jun 2008 05:08:38 -0800

The barbecue season is upon us (at least in the northern hemisphere), and I'm now in a place that allows outdoor grilling, but I'm a neophyte when it comes to BBQ sauces and rubs. What are your favorite excellent BBQ/grilling sauces? I want to try them all; tomato based, vinegar based, I think there are even some made with mustard. Hot and spicy is good. DIY homemade would probably be even more fun, but if you've found outstanding stuff in a bottle, that's OK too.

I think the pros say there is a difference between barbecue and grilling. See, I don't know this stuff. Apparently, BBQ is done with a closed lid and a rub, while grilling is open lid. Is that right? Do you have any great rub recipes for the smoky kind of closed lid slow cooking? Since I have a chance now, I want to try all this great outdoor cooking.

I need a new cast iron electric bbq

phirleh — Mon, 11 Feb 2008 07:26:30 -0800

Can anyone recommend an indoor electric bbq grill with cast iron or stainless steel grill? I'm looking for a stand alone model without a teflon coating, the only one I've really seen is this type . Does the hive mind have any experience with any other types that they are happy with? I'm looking to spend under $200.

Where can I find really basic tips on how to get started with grilling?

mathowie — Sun, 22 Apr 2007 22:47:58 -0800

I just bought a big grill for my new backyard but I'm feeling bad that my wife does all the grilling (she's an amazing cook). I'd like to help out more but I don't know where to start. Are there any really basic books on how to get started cooking on a gas grill? Everything I find online is a cesspool of ads or nonsense, so I'm asking here. It seems like I should know how to cook meats, fish, and veggies on the grill not just to help out with meal prep, but to pass as "one of the guys" at backyard parties.

Ideally, I'm looking for instructions that are fit for someone that has never touched a grill before. I'd like to be able to cook:

- chicken
- fish (mostly salmon)
- peppers, asparagus, corn
- burgers (most likely turkey)

Like I said, I've never done this before so I'm completely clueless. I don't want to break down and get a "for dummies" book unless I really have to. Any tips would be greatly appreciated.

How to Beach BBQ?

casconed — Wed, 30 Aug 2006 12:56:11 -0800

I would like to grill out on the beach (Newport Beach, CA) in city-provided fire pits. AFAIK, these pits are just concrete rings with sand in them. How should I start the charcoal? If i use a chimney like this, will the coals continue to burn when sitting on the sand or do i need a grate of some sort under them? Should I use wood instead? If wood, where can i find kindling, since I have only seen big fuel logs at the store?

I have a fair amount of experience starting fires in the woods, just never on a beach. Any other Beach BBQing tips would be very welcome as well.

Cast iron or teflon griddle?

kdern — Fri, 05 May 2006 04:30:54 -0800

Cast iron or teflon griddle? I want a griddle that will be safe to use at on my gas BBQ outside (for making thin, flat burgers) or on my gas stove in the kitchen. I've been given a teflon griddle from Crate and Barrel as a gift (returnable). Is it safe to use on a BBQ at high heat?

Should I consider a cast iron griddle instead? Perhaps one by Lodge ? If so, is the "Pro" version worth the extra cost?

(It'll be used mostly for pancakes and to make thin burgers like Steak n' Shake!)

Blackened ribs - Boston style

tpl1212 — Wed, 06 Apr 2005 09:10:46 -0800

I can't seem to be able to cook BBQ ribs in my crockpot (Rival, 6-quart dealie) without overcooking them...help! [More inside...] All the recipes I use call for simply rubbing down the ribs with sauce then popping them in the slow-cooker on low (10-hours). I do that and return to singed, blackened, barely edible charred delights. I think my problem might be the amount of ribs I put in the slowcooker...so here are my questions:

- how much (in lbs) meat/ribs is a good amount to slow cook for 10 hours? I've been using 2 lbs of ribs (since it is only my wife and I eating them)
- How do you adapt slow-cooking to lesser amounts of meat?
- Any good crockpot ribs recipes you'd like to share (so I can burn various BBQ styles into unrecognizability)?