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Discussion Starter · #1 · (Edited)
Late winter always gives rise to dreams about sitting outside on the patio and dining on chops, chicken, sausages, salmon chunks, or burgers, and for those who live a privileged life...sirloin steaks.


And to take our mind off of what's going on outside our walls, I thought we could escape into the realm of warmer days and discuss the barbecue or barbeque or bar B Q whatever way you choose to spell it!


There are probably some out there who do it all year round. Others may start in March and bring the items inside to eat. I generally start when a mild spell hits. In fact I actually barbecued some chops and zucchinis last month when the temperate hit around 8 C.


I`d like to find out when you generally start grilling and any suggestions, specialties and preparations that we can try. I’d also like to hear about the kind of unit you prefer.
 

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Discussion Starter · #6 ·
I usually use the barbeque (correct spelling ;-) ) year round, but haven't been this year - maybe it's time to get back to it!
I'm not getting into the spelling. The Oxford Dictionary spells it barbecue. I started out with your spelling "que" but reverted to Oxford. MJF$#
 
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We have already a jump on the season! Barbecued steaks last week! I had grilled tofu and veggies. I did have the baked potatoe which is an essential part of a steak dinner according to those who partake in meat proteins.

Hubby got one of those vegetable griller baskets! From Crappy Tire. I just brush a bit of virgin olive oil and then throw the basket on the grill. Peppers burn very easily so I will have to be more vigilant when doing them on the barbecue.​
 

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Not really.
To me, grills are like cottages. It's better to know someone who has one and go over to theirs.
My own grill skills are underwhelming, much better with a range and a cast iron pan.
But I'll enjoy pics in this thread vicariously!
 

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Hey I only do hardwood charcoal and so winters are out as I'm lazy. This past Friday we had 6 steaks to do. I had sprained my wrist slightly so my guests took over cooking duties. Luckily they were able cooks.

The got the barrel Bbq with the coals rocking in 15 min. First time I've ever seen that Grill from corner to corner red hot coals. The food was amazing.
 

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I prefer the old school method with charcoal briquettes!

But chopping some seasoned wood and then letting it burn down to glowing embers is the best in my opinion! We usually add apple wood chips or hickory wood to the fire at the beginning! Nice flavour!
 

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Hmm, our barbecue died--so once we get a new one--yes...
 

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All year round, though not as often in winter. Gas, small grill, stainless steel exterior. Over the years we developed the back deck into outdoor living space with comfortable seating and table, shade, and sound system. The bbq is the icing on the cake.
 

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What makes you think I stopped? Hell, the bottom element in the oven went out on the stove a couple of days before Christmas so steaks were BBQ'd for Christmas dinner.
 

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I never stop. It's one of the little things that make me want to even bother coming through our winters.

Bought a Traeger this past year and have been using that quite a bit. Mostly do brined 2" Berkshire shoulder chops, a single large two-rib rib steak, or candied salmon every now and then.

I'm a bit surprised at how quickly I've grown tired of actual BBQ (smoked) food. Though the low and slow method will develop good bark/colour, the Traeger is not so good at searing–my most common practice has always been grilling/searing at 600 and then placing the meat indirect w/ a smoke box to finish, or 700 + degrees for "authentic'' pizza and breads on a slab. But it's nice to occasionally mix things up. Tough to beat a good marinade + glaze and a well-maintained & seasoned grill.
 

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I think my friend was grilling hot dogs for the game last night.

We don't own a bbq...
 

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Girlfriend has been begging to get the BBQ going. I'm more concerned with getting the summer car road ready again.
Sell that man, owning a summer car in Halifax is kinda like having a whammy pedal. Sounds cool but rarely gets used.
 
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