69 replies to this topic

[homebrewer]

Looks like there is a green BBQ:

http://www.tammock.c...solar_grill.htm

This is *the* BBQ:
http://www.biggreenegg.com/

You can see one at capital iron if they still have it in stock. Of course the frugal brain that controls my body hasn't yet permitted me to acquire one.

[Rorschach]

The Big Green Egg works so well, I personally have never used a better one for charcoal grilling. And you don't need as much charcoal and it's easy to start because of the shape of the thing. The vents are easy to adjust and it heats up quick. They've pretty much perfected the best method to cook this way. I just have the sub-mini thing that will fit in the trunk. They make much larger ones of course and if you're a charcoal purist, there's no better choice IMHO.

[Rorschach]

Just needed to add one more thing to this topic. Here's a link that will help everyone with their backyard grilling:

[url=http://charcoalbob.com:927c7]Charcoal Bob[/url:927c7]

The site has a neat little calculator you'll have to try. It will calculate cooking times for everthing. You tell it what you're cooking and what kind of grill you have and when you want the food ready.

Excellent resource for the details that are difficult to figure out without a lot of burned meals.

[Rorschach]

I went to one of my favorite places downtown: Irish Times - prompted by their burger and any beer special every Tuesday. The cost for this special is $14.99, but you can choose ANY beer. They have a large selection of imports and a typical pint costs $8.00, so you are getting a burger for about $7. In keeping with my theme, I chose the "Angus Burger" on the menu which closely resembles the traditional hamburger described in this topic.

The burger had all the right ingredients and in the right amounts and arrangement -- but, the burger patty itself was just a typical rubber tasting frozen patty disc shaped thing. What a dissappointment. They need to change the cooking method for the burger or make some fresh burger patties or something. As usual, the beer was great, service good, lunch crowd filled every table in the place.

My suggestion is to try the Pizza and a Pint special on Wednesday. Surprisingly the thin-crust Pizza at Irish Times is exceptionally good. However, this particular special only lets you choose from three domestic beers on tap, not any of the beers available - but the price is less $9.99. The Pizza is big enough for two people. The two for one fish and chips on Monday is also a good lunch choice. Don't bother with their burgers. Yecch.

[Caramia]

I just came back from the Georgia where I had the opportunity to sample some incredible "grilled" burgers - meat was only one of the ingredients, I wish I knew what else they add. and to develop a real appreciation for the fine tradition of "grilling out." I also sampled some traditional Southern BBQ. I was disappointed in how dry it was - I was expecting something different. But then I tried the ribs... and wow. I learned two things. One, BBQ ribs is an art form. Two, we have nothing that compares in Victoria.

I feel so empty knowing that.

We need a good Southern Style Restaurant in Victoria, you would think we would have one with a Sushi House every few meters, and a coffee shop every few inches. Where can I get my morning grits? Where is our BBQ Shack? Or did I just overlook it? Anyone know?

[gumgum]

If you're in Vancouver check out Memphis Blues.

[LJ]

Smoking Bones on Station street in Langford!

[Rorschach]

Caramia there is also the Pig BBQ Joint at 749 E View St. It has a limited menu of BBQ beef brisket, Pulled pork, and chicken sandwiches. They have the smoky flavor down. You can make ribs at home like they have down south, but it takes time - at least 8 hours and most people won't invest the time. I saw a neat electric smoker at Capitol Iron that would make ribs that tasted like they have in south. There are two kinds of BBQ ribs, dry and wet. The dry relies on the flavor of the rubbed on spices and the wet relies on the flavor of the sauce. I can post my simple recipe for BBQ rub and the best BBQ sauces are available at the Real Canadian Superstore. They have a Calgary Stampede sauce and a beer and chipotle sauce - both are good. Regular Bullseye BBQ sauce in any store is good too. Don't bother with the flavored Bullseye sauces, always buy "original." Bullseye Original is a sweet BBQ and it's the flavor most people associate with traditional BBQ sauce. It's great on ribs. One teaspoon of it in my hamburger recipe listed above makes a big difference.

[Caramia]

Aha! Thanks!
They don't serve fried okra or grits too do they?

[osmich]

Glo EuroPub:

I just want to mention the burger I had there last Sunday night was the best burger I have had in a very long time. What made it so special? It was on the fresh sheet (has been for weeks because it is very popular) and it was a ten ounce prime rib cut that was ground in-house, seasoned really well and then made into a superb burger, charbroiled and finished with cheddar and mushrooms. Wow, I mean it really was very tasty! Prime Rib burger! They also have a Kobe beef burger but they were out that night.

Traditional? Sure, why not. They just switched regular extra lean ground beef for a ten ounce Prime Rib cut ground.