CountryByNet.com Forums :: Re: It's BBQ season again

Ain't that the truth?!!

The first house (an 18 year old little house) that we bought had a gas grill at the edge of the patio (natural gas), and when we bought the next two new homes, the first thing I had done was to install a gas grill on the patio, but while the first little house had a little gas grill, on the next two I got the biggest thing the gas company sold and with a rotisserie (did I spell that right?). We loved them for steaks, burgers, etc. and the rotisserie was great for chickens and turkeys. And with the dual burner grills, the meat on one side with the other burner lit under a pan of wet wood chips (hickory or mesquite), it didn't do too bad a job of smoking. But then I bought the biggest Cookin' Cajun smoker; charcoal with the water pan; 5 pounds of charcoal with some overnight soaked hickory chips, and much better for smoked salmon (and some other kinds of fish - my personal favoritie being shark steaks), smoked oysters, turkeys, and chicken.

We got rid of all that for the 6 years we spent in an RV; used a Jet Stream grill (and still do), but when we quit RV travel and bought the farm, a friend gave us an electric, smaller Cookin' Cajun smoker; not bad for grilling steaks or chops, but not worth a hoot otherwise; got too hot too quick.

Neighbors had two big barbecue rigs, used wood; not charcoal, and had an annual July 4th barbecue with a big crowd. I provided the rabbits and some of the briskets, and they barbecued several rabbits, several briskets, one goat, and a few chickens; delicious. He got up a couple of times during the night to add wood to the firebox.

And now we're back in town; have some real Mexican neighbors who bring back their charcoal from Mexico; not the little bricketts you buy in the grocery store, but charcoal that looks like big chunks of burnt logs. Ordinary little charcoal grill/smoker, but never seen anything like their charcoal before, and they sure do some great steaks, fajitas, and chicken with it.

So, gas, electric, charcoal, wood . . . any work if you get the right temperature, the right time, and the right seasonings.

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