Two words: Brick Chicken.

1) marinate boneless chicken breast

2) preheat grill

3) put brick on top of chicken while cooking (wimps (like me) will cover brick w/aluminum foil)

4) 5 - 7 minutes each side (YMMV based on grill temp)

5) Juiciest chix you ever had

If you want to smoke meats, there is no need for a smoker. A Weber Kettle style grill works just fine (and uses less charcoal).

Make a small charcoal fire on one side of the grill. Add a few chunks of soked hickory/mesquite/apple wood. Place meat (pork/beef ribs, Italian sausage, pork loin, whole chickens, chicken leg quarters, whatever) on grill everywhere but over the the fire. Put a disposable aluminum drip pan under the meat with some wine, onion skins, and garlic skins in it. Turn the meat often, add wood chips and charcoal as necessary. If you want wet-style or KC style, begin basting meat with a good barbecue sauce to which you've added corn oil (or make your own) about halfway through the cooking process. If you want "dry style" make sure your smoking temperature is low and the your drip pan never dry, and put another pan of wine/skins/water directly over the fire.

Get a digital probe thermometer. An awesome tool to not over cook chicken or pork. Just grill until you reach the proper internal temperature. ^

(Alton Brown first turned me on to these)

Bacon cooked over charcoal is incredibly good.

Do not grill naked. :eek:

Grilled fish is yummy, done in foil its steamed not grilled. It cooks very fast. Salmon is my favorite.

You only need an many briquets as it takes to make a single layer over your briquet grate. Pile and light, spread before cooking.

I like to bake potatos on the grill, put them in then add the rest of your meal later so everything finishs together. They are perfect.

I've smoked cheese in my Weber Smokey Joe using indirect heat and hickory chips. Both Cheddar and Mozarella.

Try not to use too many wood chips or mesquite blocks when grilling, some neighbors don't like smoke going in their windows. They get very upset. That whole second hand smoke thing.

My grill has a searing unit, it's an infrared unit that heats it beyond of that the regular burner of what the burners can

http://www.lynxprofessionalgrills.com/prosear.php

Makes a nice crust sealing in all the juices :cool:

A great marinade
 

This marinade is the closest I've come to the teriyaki sirloins that were popular when I was growing up (late 70's, early 80's). Some pointers:

• The recipe as-is makes a lot so you can halve the portions;
• Set some marinade aside BEFORE putting the meat in so you can dip later;and
• The longer you marinade, the better. I try for 24 hours at least.

Enjoy:

3.5 C. Pineapple Juice
1 C. Soy Sauce
1 C. Dry Sherry
1/2 C. Red Wine Vinegar
3/4 C. Sugar
2 tsp. Garlic, minced fine

Don't be afraid to grill fruit. Pineapple and peaches are just a few that we enjoy at our house.

I hope don't cover your steaks! What a waste of a good piece of meat!!

What most people don't realize is that 90-95% lean is just a bill of goods. Most of the fat in less-lean grinds will escape upon cooking anyway.

OK, this has been a very interesting thread...so far ;)

Do you mean grilling or do you mean BBQ?

BBQ is the process of cooking low & slow. Cooking brisket, ribs, chicken, etc. over many hours, produces phenomenal results. I find 8-10 hours for brisket, 4-6 hours for ribs & 3-4 hours for chicken to work best. Use smoke of your favorite wood (hickory, mesquite, cherry, etc.) early in the process. You will want to soak the chips in water for a couple of hours before adding them to the grill. Grilling allows your to add sauce many times later in the cooking to ad more flavor. Cooking longer can increase the taste. It's up to individual preference.

A temperature of 200 degrees F is about right. Low temperature is the key!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Grilling is cooking food fast. High heat & a short cooking time. This is best for steaks, fish, dogs, burger, brats, etc. Anything you want to cook (and consume) fast.

Both have their place & both produce excellent results, although they are quite different.

Bottom line...do what tastes best to you. We're all different.

YMMV ;) :D :) ^ :-: :-:

Sadly, in the San Francisco Bay area, these tend to get used as synonyms.

The horror, the horror.

All of your tips are right-on ^

AMEN ! ^

The searing unit use to only be an option on very high end grills (3-4k) as it had a patent which recently expired. The key is they burn HOT...MUCH MUCH hotter then the flames in your grill so they trap the juices much better.

Its the same principal as heating up the grill on high just more effective.

Why bother? I'd much rather be out on the patio cooking then inside. And it may be just my mind but it still tastes better when on the grill (must be those left over wood chips in there)!