BBQ University-anyone else watch this?
 

Since I cancelled subscription tv I have not spent much time watching the tube but this show really is pretty cool.

I have even perfected my grill marks.:p

The host comes up with some really creative ideas.

Masking tape and a rattle can in black? ;)

I Tivo BBQU. Never miss it.

I am using one of Steven's recipes tonight with ribs.

I like what he does, the info and all, but there's something about Him that irks me much in the Billy Mayes did!

What channel is it on?

Ok guys, tried to find this on my cable network and no joy. I have Cox cable.

Did a search on the net and believe its shown on PBS?

Yes, PBS.

Yes!!! I thought I might be the only one that thought that.

He's a bit annoying but I love the BBQ-cam. :D

Can't help but think that with all the carcinogens that guy consumes (either breathing over the grill or eating the results) that he must have stage 4 cancer of the body by now.

I saw him on PBS flogging one of his books and I thought the same thing.
The book is pretty good though.

I tried out my little Weber tonight for a porterhouse using a few of the tips I got fro the show. The oiling of the grate is awesome.

My problem is that I just can't get the Weber to get hot enough. I've tried a couple of times this year but always resort back to my trusty gas grill.

Tonight I started the Weber way early and got it hot enough to cook. I made a marinade based with EVOO and then mied a bunch of different spices.

I like to have my steak medium well but it just wasn't getting there and the kids were getting hungry so I pulled it off so we could eat. OMG it was freakin' awesome!!!!!!! No grill marks(I was going to take a pic for you guys:D) but man, was it ever good. The smoke flavor was the best I have had of my own doing.





Maybe it's his auto-tint glasses?

I just go get something that will burn hotter, manzanita or mesquite, but I don't know what you would have available, I can just go out to my sisters house and get some. I like using a hibachi, because you can raise and lower the grill.

On a Weber grill you don't have this, you have to control the air flow to get the draft going, get the coals screaming hot, leave the lid on as much as possible.

On a Weber grill you don't have this, you have to control the air flow to get the draft going, get the coals screaming hot, leave the lid on as much as possible.[/QUOTE]

Here's the problem.

I keep taking the lid off. It just isn't a fire unless I can see flames.

I'l try again next weekend.