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Yesterday, I decided to grill and invite my dad, mother-in- law and sister-in-law. This was my first outdoor cook of 2010, so the menu was simple with the basic burgers and hotdogs. I also grilled some boneless, skinless chicken tenderloin which were marinated in a mixture of honey and Italian salad dressing and sausage patties, which I will explain later.

All of the burger patties were self made. I went to Southern Family Market and bought some low fat ground beef, placing about a third of the family pack into a gallon size freezer bag, and rolling it with a rolling pin until I reached the desired thickness. Each gallon size bag makes 9 medium size patties. I used a pizza cutter to cut the patties square.

I grilled the chicken first, so not to overpower their taste by the other items. You really have to watch the chicken tenderloin close, because they can overcook really easily. I like mine grilled to a golden brown color. I used then as a main dish, in salads or sandwiches later in the week.

I used the sausage patties for breakfast, as they have a really good smoky flavor, rival that of Cracker Barrel’s. This morning, I placed one of the grilled patties in the microwave for 30 seconds, warming it than added it to a toasted English muffin on which I added a slice of cheese and a scrambled egg.

The total prep time and cooking tome for the sausage muffin and egg is about 2 minutes so on mornings that you are in a hurry, it makes for a great breakfast starter. It’s also a whole lot cheaper than any fast food sandwich.

Now I’m looking to invest in a smoker and or gas grill. I would prefer a grill with a side burner. I know that the charcoal smokers, would most likely offer a better taste but I’ve also heard good things about the both the gas and electric versions. If anyone can add your thoughts or opinions to smokers, I would welcome the feedback.

I would also like to hear about your favorite grill, smoker recipe. Are you up to the challenge?
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I cranked mine up the last two weekends for some steaks, burgers and dogs. I prefer the Charcoal over Gas just because of taste seems better with charcoal.

I bought this grill/smoker about three years ago and have had very good service out of it. Also, like the versatility of it.

http://www.amazon.com/Offset-Smoker-American-Gourmet-Deluxe/dp/B00365FI9Y
Ok you may ask The Grill Master UncleGus Wink, he knows grilling!!

I have a Smoker Grill with a side fire box , for indirect heat, I love it , I have chickens on it now.
I only use Carcoal, with some Hickory or Apple Wood,
Around Memoral Day, Lowes and Home Depot have Kingford on sale, the Twin Bags, 21-1/2 lbs each. 43 lb for around $10.00. At Sams 43 lb for under $15.00, I try to stock up, we do grill all thru the year and during football season for sure ...Oh Yes !! Wink

Some of my favorit are Boston Butt Roast, Hams the Shanks or Whole Small Hams , Cajun Chicken, Chicken Wings, I have a nice rack that wholes a family pack of chicken wings, or two or 3 slabs of Ribs
I did use Tony's Seasoning but now I luve Carl's Seasoning, Dales is ok but for me a little to saulty , so I like the Moores .

Smoke on Indirect Heat , around 250 to 275 heat.

Oh most all of what I smoke, some do not like to do this, but when I feel what ever it is I am smoking ,has smoked untell golden brown and untell bone loosens up , I then double wrap in fold with my last sauce or seasoning at that time, sealed tight for another hour or two, the meat will steam and finish cooking. Oh Yummie Yummie.
I am "Bama" and I Aprove this Message! Smiler
I have a Chargriller Smokin' Pro. It has a side hot box for bbq and cast iron grates for grilling. It runs around $150, but it will last for years and it can do everything you can think of for cooking outside. I believe they also make some that are a combination of charcoal and gas, but I prefer charcoal.

I usually buy hickory chips anytime I buy charcoal. Throw a handful of chips on the coals just before you put your meat on and you'll get a nice smoke flavor. It also helps to briefly increase the heat to help sear the meat and lock in the juices. After that, I usually move the meat around the outside of the coals to cook slower.
I grilled chicken last night; on-the-bone breasts (they don't dry out like filets tend to do), to be exact. While the charcoal (no gas here!) was getting ready, I bathed the breasts in hot sauce, then liberally applied a dry steak rub. Yep! Steak rub. Once the charcoal was ready (white hot and approximately 350*F), I seared the breasts on both sides (10 minutes each side), then placed them on the 'warming rack' for 45+ minutes, or until they were 'fork tender'. Yum......!
My husband and I got an Electric Smoker from Lowes in December. We have used it every weekend except 2 since then. It is wonderful!!!! You just set the temp you want and set your timer. There is a large bowl in the bottom that you fill with water. Once it heats up you put in your meat and then in the bottom you load your soaked chips that you want to add and let it go!!! It will constantly adjust the heat to keep it at the temp you set. Most things we cook on about 225. You can adjust your vents to control your smoke. We have cooked for up to 6 hours on it but it would keep cooking for as long as we want. You get all the flavor of any other kind of smoker because you are adding your chips. We have even added too much chips! We have bought hickory, mesquite, applewood (my favorite), and a Jack Daniels flavor made from oak aging barrels all from The Grilling Room in downtown Florence. We have cooked ribs(both baby back and country style), standing rib roast, pork tenderloin, boston butt, and whole chickens on it so far. I would highly recommend it if you are are a beginner at smoking things. They were $200 in December when we got ours.
Good tip with smoking chicken. I've always smoked them around 250. They turned out well, but the skin wasn't as crispy as I would like. I'll try 275 next time.

I've seen the Traeger electric pellet smokers at a few places. I've been tempted to try one, but part of the fun for me is to work the coals, chips, and constantly watch the temp. I've heard good things about electric smokers though, very easy to use.

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