Whats on the grill this weekend?

[Pitmaster]

I am going to bust out the Weber and a bag of cowboy lump charcoal up at the lake this weekend, go to the butcher and see what loks good. Any suggestions?
Pitmaster

[Roscoe]

I don't know about using the Webber, but this would be a perfect time to get a giant corned beef and smoke it til it surrenders. But I'll bet the Pitmaster can roast a corned beef on the Webber.

[Pitmaster]

Your damn right I can, Maybe a brisket.......yea thats the ticket.......
Pit

[Roscoe]

Sounds good, Pitmaster, I knew you could do it. We'll want the full report here on Monday, including the proper beer to have with it and of course, the proper cigar for after.

[Chef Boy]

Your damn right I can, Maybe a brisket.......yea thats the ticket.......
Pit

Ummm, brisket. I cooked up a brisket last Saturday night for the poker guys - a braised version called 'Shark Bait' served with the sauce on bread as sandwiches. Good stuff. I'll post up the recipe, once I can remember to bring it in to the office.

Tuesday night - another poker game - we grilled a couple of tri tips. One of my all time favorite foods.

CB

[mont86]

Burgers and chix on Monday, thats when my weekend starts this week.

New to charcoal and trying to get more experience grill with it.

[Roscoe]

Don't be intimidated by charcoal, it's just another source of heat, and another way to make our food taste good. The trick is to get your coals at the right temp for what you're cooking. If you have a variable position grill, it helps, so you can regulate the distance from the coals to your food. But if not, you can always move your food to the sides of the grill, where the heat isn't so intense. Or try putting the coals around the edges of the grill, and cook the food in the middle, that way, you're not over direct flame. It takes a little longer, but for some things, like chicken wings, the indirect heat works great.