I was born in London, Ontario, Canada in 1962. I gave up the city living 37 years ago and I currently reside in Wyoming Ontario. I have a great wife, two daughters and twin grandsons going on two years old.
I don't spend much time around a BBQ these days since my wife proved to be much better at it. However I do have a good friend around the corner that smokes and BBQ's constantly. He also directed me to Amazing Ribs. (Shout out to Peter M.)
So not to be outdone by my wife I stopped on the way home last night and purchased a Napoleon Kettle Grill. Today I am going out buy the charcoal and perhaps a decent temperature probe.
And this is where I could use a couple of tips:
1)For my first crack at using the grill is there type of beef I should try out that is more forgiving to my newbie mistakes?
2)When purchasing a digital temperature gauge should I get a dual unit. One probe for meat and one for grill temperature?
I look forward to learning from you folks
UPDATED: SO I got lots of great advice from all you great people and I ended up buying a 3 lb. cross rib roast. The price was right and if I screwed up I was only out a 16 bucks. I also picked up the Weber chimney starter.
I used the side burner on my BBQ to start the coals then dumped them into the slow and sear baskets on each side of the grill. I was shooting for 225 to 250. What I got was 600 and climbing. (Note to self USE LESS COAL NEXT TIME). I used tongs to remove 3/4 of the coal and got the temp down to 250.
My buddy (Argoboy) brought his Maverick over and showed me how to use it.
After that everything was smooth sailing. I placed the roast directly over the coals for a few minutes to sear the edges. Roast turned out better then expected and the family was very pleased with it.
Next weekend it will be ribs!
Thank you everyone for the great ideas and hints
Chris
I don't spend much time around a BBQ these days since my wife proved to be much better at it. However I do have a good friend around the corner that smokes and BBQ's constantly. He also directed me to Amazing Ribs. (Shout out to Peter M.)
So not to be outdone by my wife I stopped on the way home last night and purchased a Napoleon Kettle Grill. Today I am going out buy the charcoal and perhaps a decent temperature probe.
And this is where I could use a couple of tips:
1)For my first crack at using the grill is there type of beef I should try out that is more forgiving to my newbie mistakes?
2)When purchasing a digital temperature gauge should I get a dual unit. One probe for meat and one for grill temperature?
I look forward to learning from you folks
UPDATED: SO I got lots of great advice from all you great people and I ended up buying a 3 lb. cross rib roast. The price was right and if I screwed up I was only out a 16 bucks. I also picked up the Weber chimney starter.
I used the side burner on my BBQ to start the coals then dumped them into the slow and sear baskets on each side of the grill. I was shooting for 225 to 250. What I got was 600 and climbing. (Note to self USE LESS COAL NEXT TIME). I used tongs to remove 3/4 of the coal and got the temp down to 250.
My buddy (Argoboy) brought his Maverick over and showed me how to use it.
After that everything was smooth sailing. I placed the roast directly over the coals for a few minutes to sear the edges. Roast turned out better then expected and the family was very pleased with it.
Next weekend it will be ribs!
Thank you everyone for the great ideas and hints
Chris
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