BBQ 2009: Your Successes?
Here in SE Michigan (at 35F this morning!) the outdoor BBQ season is winding down. We had a lot of good meals this summer, and with a lot of patience and a good grill I finally nailed the technique for perfect ribs. Tender, juicy, with a good 'bite' left in them, I finally feel good about cooking them regularly. Next year, I'll couple that with a recipe for my own sauce, something I haven't tried to do in probably 30 years.
So how were your own BBQs this year? Did you learn or make anything new?
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9 Comments:
You're going to stop barbecuing because it is cold outside!? Come on, keep going!
Asado at 8:33AM on 10/01/09
Hey LPC....It's about 65 this morning here in central Florida,lol,so our BBQ season's still goin' strong!I can't imagine BBQing in 35 degrees,ok,maybe I can,lol.I've gotten lucky a few times with ribs this summer.Once with regular spareribs,and once with some incredible baby backs.It helps to know the butcher,lmao.I often roast whole chickens on my grill,either beer can chickens or just regular roast chickens.All liberally sprinkled with my favorite rub.I even made some killer chinese spareribs last week in the oven and finished them on the grill.The only new thing I'd like to try is lamb kebabs,but here in Florida I still have plenty of time to BBQ!!
onepercent99 at 8:51AM on 10/01/09
I just started experimenting with dry rubs and using indirect heat combined with smoking hickory chips. I've done both chicken and ribs. The ribs came out delicious, the chicken came out pretty good, although the skin can be a bit rubbery. Any tips?
Kerry_Ann at 10:46AM on 10/01/09
Oh man, I just moved to NYC this summer and I miss my BBQ so much!
This is my new favorite faux BBQ recipe though! The gas broiler does korean-style ribs almost as well!
BBQ Short Ribs
saj1139 at 10:54AM on 10/01/09
@Kerry_Ann Try barbecuing it at the same temperature as you would roast one in the oven. Should still end up with a nice smoky flavor if cooked for at least an hour plus the skin will be nice and crispy. Not an option if you plan on barbecuing other meats like ribs though. Other than that, I just toss the skin.
Asado at 11:21AM on 10/01/09
Picked up a rotisserie attachment for my grill this summer and boy do I love it! Whole chickens with a dry rub then finished with a sauce came out great. Boneless turkey breasts were the surpirse winner though.
Also got my rib cooking down well this summer.
JohnD at 11:25AM on 10/01/09
@Kerry...try liberally salting the skin before cooking the chicken.I found that helps a lot.
onepercent99 at 11:50AM on 10/01/09
Thanks for the advice! I too will be BBQ-ing well into the fall-winter months.
Kerry_Ann at 11:56AM on 10/01/09
I had plans to BBQ some ribs and the weather turned very wet and storms were in the area so I decided to put them in the oven. They were great and I plan to do them this winter as well. I made my own BBQ sauce this spring and what a success. I use it on everything I grill now. When I start off though with ribs, I use a dry rub and wrap it up with the sauce about 30 minutes before I serve them.
janaatwg at 4:08PM on 10/01/09