c/s
Barbecuing:What Technics do you use to get the fire/smoke just right?
- Thread starter 34real
- Start date
c/s
Wanna sear and cook steaks like Ruth's Chris?
Wanna slow roast some cornish hens or a roast?
Wanna smoke some ribs for 10 hours?
Want full control over your heat and food?
Best of the best right here....
www.biggreenegg.com
Wanna slow roast some cornish hens or a roast?
Wanna smoke some ribs for 10 hours?
Want full control over your heat and food?
Best of the best right here....
www.biggreenegg.com
How's those new infrared grills? Anybody have one yet? Dem shits is expensive!
My cousin just put me up on this... an electric charcoal lighter. I sure this will offend some cats sensibilities around outdoor cooking, but shit... sometimes you just don't fuckin feel like wrestling with lighter fluid and other bullshit to get your fire going.
All you have to do is plug this thing in, get your little charcoal pyramid built, and in about a minute, stick this thing under your pile of charcoal.
Instant fire.
Double co-sign on this. I had a fire chimney, an it works, but nothing beats the electric coal starter.
My cousin just put me up on this... an electric charcoal lighter. I sure this will offend some cats sensibilities around outdoor cooking, but shit... sometimes you just don't fuckin feel like wrestling with lighter fluid and other bullshit to get your fire going.
All you have to do is plug this thing in, get your little charcoal pyramid built, and in about a minute, stick this thing under your pile of charcoal.
Instant fire.
And, I should be clear - I know I used the term instant fire, but more to the point, you get instant hot coals minus the actual fire.
can't believe i'm telling my secrets, but all the shit i get from bgol for free i gotta share with the fam. just don't tell everybody:
marinate at room temperature! seasoning absorbs better. also, pat your meat dry before seasoning and drizzle a olive oil when you rub the seasoning in. also for grilling steaks try this stuff:
i used this stuff once on some 2 1/2 inch steaks. just marinated in the mojo for about a hour with some chopped red onions and garlic, seasoned with salt and pepper only. grilled them indirectly, and when i took them off they were so tender that i cut them with the wrong side of a butter knife!
indirect grilling! put your coals on one side and cook food on the other side. this works especially good for ribs, brisket, things that have to cook SLOW. and you still use the hot side to cook things that cook fast like dogs, burgers, chicken, sausage, etc.
slow and low! want meat that falls off the bone? then keep your temp at, around, or near 250 - 300 degrees. it's the perfect bbq temp.
gas grills =
the best bet is a combination i think between charcoal and wood chips/chunks. soak your wood for about 20 minutes before using them. also, i sometimes put a thin layer of wood chips down first, then build my charcoal pyramid on top. this heats the coals up QUICK. then when the coals ash over and tips turn white, spread them around, move to one side, then throw them wood chips on top. it will smoke up and like a previous poster said, smoke = flavor!
and for some good seasoning, online and in houston, check out pitts & spitts. the have some rubs that are OFF THE CHAIN! it's off 59 north/tidwell exit. and google search it for their web address.
and a big bbq no-no is:
don't put nothing on the meat until you take it off the heat!
thick sauces will only char and burn quickly, tricking you into thinking the food is done when it's not. you really shouldn't put anything on the meat while it's cooking, but if you must then use a simple base. heat up some water, the same seasoning you rubbed on your meat, and a few tablespoons of oil. drizzle it over the meat or brush it on top. trust me, this what i do.....
marinate at room temperature! seasoning absorbs better. also, pat your meat dry before seasoning and drizzle a olive oil when you rub the seasoning in. also for grilling steaks try this stuff:
i used this stuff once on some 2 1/2 inch steaks. just marinated in the mojo for about a hour with some chopped red onions and garlic, seasoned with salt and pepper only. grilled them indirectly, and when i took them off they were so tender that i cut them with the wrong side of a butter knife!
indirect grilling! put your coals on one side and cook food on the other side. this works especially good for ribs, brisket, things that have to cook SLOW. and you still use the hot side to cook things that cook fast like dogs, burgers, chicken, sausage, etc.
slow and low! want meat that falls off the bone? then keep your temp at, around, or near 250 - 300 degrees. it's the perfect bbq temp.
gas grills =
the best bet is a combination i think between charcoal and wood chips/chunks. soak your wood for about 20 minutes before using them. also, i sometimes put a thin layer of wood chips down first, then build my charcoal pyramid on top. this heats the coals up QUICK. then when the coals ash over and tips turn white, spread them around, move to one side, then throw them wood chips on top. it will smoke up and like a previous poster said, smoke = flavor!
and for some good seasoning, online and in houston, check out pitts & spitts. the have some rubs that are OFF THE CHAIN! it's off 59 north/tidwell exit. and google search it for their web address.
and a big bbq no-no is:
don't put nothing on the meat until you take it off the heat!
thick sauces will only char and burn quickly, tricking you into thinking the food is done when it's not. you really shouldn't put anything on the meat while it's cooking, but if you must then use a simple base. heat up some water, the same seasoning you rubbed on your meat, and a few tablespoons of oil. drizzle it over the meat or brush it on top. trust me, this what i do.....
wow! i didn't know gaz/grill its a no no i thought they seems better...
Some of you guys are tripping.If you know how to use a gas grill,then there is a small taste difference.Plus its healthier and easier.The key is using soaked wood chips,searing,then putting the heat on low.
I've had this Charbroil RED grille for 3 yrs now, it's the shit.
The flame is never exposed or touches the meat. It's "infrared"
I can't be bothered with charcoal no more. I will go outside and put this on and grill some steaks or chicken quicker than the whole headache of lighting coals and waiting for flames to die down to hot coals and shit. Then clean the ashes...
Stick to that old shit. I'll stick to technology
The flame is never exposed or touches the meat. It's "infrared"
I can't be bothered with charcoal no more. I will go outside and put this on and grill some steaks or chicken quicker than the whole headache of lighting coals and waiting for flames to die down to hot coals and shit. Then clean the ashes...
Stick to that old shit. I'll stick to technology
On some super simple shit, I do damage with this lil muhfucka right here:
A mixture of charcoal (preferably with mesquite) and applewood chips. Pyramid the coals and give them a nice even soaking with the fluid. After they begin to ash add your pre-soaked wood chips, open that little door to let 'em breathe, and get to work.
I smoke/grill the thicker cuts of meat first while the fire is hotter, fast cooking things like bacon wrapped shrimp, thin sliced rib tips, and franks go on last.
A mixture of charcoal (preferably with mesquite) and applewood chips. Pyramid the coals and give them a nice even soaking with the fluid. After they begin to ash add your pre-soaked wood chips, open that little door to let 'em breathe, and get to work.
I smoke/grill the thicker cuts of meat first while the fire is hotter, fast cooking things like bacon wrapped shrimp, thin sliced rib tips, and franks go on last.
Aight. Just a few tips.
- If you're using charcoal, never use the instant light ones. Ever.
- Depending on what you are cooking, arrange your coals accordingly. If you're doing chicken, leave one area free of coals. Steaks, distribute them evenly. Always start with a pyramid though.
- Get a good lighter fluid. FOLLOW the damn directions. If it says light immediately, then light immediately. Lighter fluid evaporates way quicker than it can absorb into the coals. Light them bitches.
- Don't waste time cleaning ya grill, throw that sumbitch on there and let the fire do the job for you. Get the wire brush and scrape the sizzling bits off the grate.
- Allow the coals to ash over before you start cooking. Nothing worse than burning up food b/c it's still flames shooting out the fucking grill. This ain't Burger King.
- OIL YOUR GRILL. I can't stress this enough. Whether it's olive oil or veg. oil, make sure to brush the damn grill.
- Rules of thumb: If you're cooking chicken, use indirect heat, rotating occasionally with the grill closed. If you're cooking steak, use direct heat and leave the grill up. Chicken is generally done when you grip it with the tongs and it "feels" soft. I won't give advice on steak b/c I eyeball mine. (takes a little experience)
- If you apply bbq sauce, always double baste. Coat the entire surface, let it caramelize, then coat again. Proper application of BBQ sauce has garnered me pussy. Take that for what it is.
Shit I forgot one thing:
- Watch your vents. Depending on how many you have (even cheapo grills have two) and what you are trying to do, you need to adjust them every time you get ready to cook. If you're just grilling steaks, keep one vent wide open. The coals will keep nice and hot to get you some good char marks. If you're trying to grill anything that doesn't need direct heat and needs to grill a bit, then adjust both vents to around a medium opening. I tend to leave my top vent alone and adjust the bottom depending on the situation.
I can't believe all these so called experts are still using lighter fluid to light charcoal 
I can't believe all these so called experts are still using lighter fluid to light charcoal
I'm suggesting to a cat who can't even get his heat and smoke right to use coals and fluid. I use chunk charcoal and a chimney to get down. I had to get my grilling techniques up first before I started playing with my fire though.
Man put your coals in a stack. Soak that shit with lighter fluid. Then light them and let them cook for a good thirty minutes. I let mine burn to their all grey with the red fire in the middle. Then throw your meat on there and you should have a good smoke going. I used to just use charcoal but lately I've been putting wood chips in there for the wood smoke flavor. BBQ'ing is real easy my man has been around for years. Seasoning your meat real good and also brine it which I don't do.
This is some ribs I did for Easter
Looks good my man!!!
Wanna sear and cook steaks like Ruth's Chris?
Wanna slow roast some cornish hens or a roast?
Wanna smoke some ribs for 10 hours?
Want full control over your heat and food?
Best of the best right here....
www.biggreenegg.com
Yes, the green egg is the truth, but they cost a grip
Looks good
Yup, another alternative to get your coals ready!
Aight. Just a few tips.
- If you're using charcoal, never use the instant light ones. Ever.
- Depending on what you are cooking, arrange your coals accordingly. If you're doing chicken, leave one area free of coals. Steaks, distribute them evenly. Always start with a pyramid though.
- Get a good lighter fluid. FOLLOW the damn directions. If it says light immediately, then light immediately. Lighter fluid evaporates way quicker than it can absorb into the coals. Light them bitches.
- Don't waste time cleaning ya grill, throw that sumbitch on there and let the fire do the job for you. Get the wire brush and scrape the sizzling bits off the grate.
- Allow the coals to ash over before you start cooking. Nothing worse than burning up food b/c it's still flames shooting out the fucking grill. This ain't Burger King.
- OIL YOUR GRILL. I can't stress this enough. Whether it's olive oil or veg. oil, make sure to brush the damn grill.
- Rules of thumb: If you're cooking chicken, use indirect heat, rotating occasionally with the grill closed. If you're cooking steak, use direct heat and leave the grill up. Chicken is generally done when you grip it with the tongs and it "feels" soft. I won't give advice on steak b/c I eyeball mine. (takes a little experience)
All in all, I love grilling. It's easy, quick, doesn't require much cleanup at all besides dumping the old ashes, and it's cheap as fuck. Just keep doing it till you get a feel for it.
- If you apply bbq sauce, always double baste. Coat the entire surface, let it caramelize, then coat again. Proper application of BBQ sauce has garnered me pussy. Take that for what it is.
C/S
I grilled out at the park over the weekend with charcoal, and my jerk chicken and brawts came out good.
It was a grill on which I could adjust the height, so to get a nice sear on the meat, I had it close to the coals, but for cooking, I moved it higher.
The indirect grilling method also works too where you sear the meat on the hot side, then move it too the cool side to just cool off the heat from the hot side.
Grilling itself, is an art form, and it takes years to really get comfortable with your routine.
Gas grills, unlless a top of the line one, are worthless
Easy...I trashed the Charcoal Grill
and Copped one of these
THAT AIN'T GRILLING all you got is a stove outside.
Wanna sear and cook steaks like Ruth's Chris?
Wanna slow roast some cornish hens or a roast?
Wanna smoke some ribs for 10 hours?
Want full control over your heat and food?
Best of the best right here....
www.biggreenegg.com
Co-Sign!
You stole my response ya bastard: Wait...I can add on:
I like to use BBQBert
While..while the technics turn
X3 This get your coals nice and hot quick and evenly.
Also, real BBQ heads are gonna fuck with wood or charcoal 90% of the time, but on a practical level invest in a dual gas and charcoal grill. Wal-Mary has a nice one right now for $150. It has a height adjustable grill for optimal temps, a nice large cooking surface so you're cooking a few things at a time. I believe it has a smoker on the side too.
When it's late and your tired, there's nothing like coming home and just flipping on a gas burner for a quick steak. No charcoal pan to empty or potential coals burning after you finished cooking.
The best of the best!! This unit can cook slow and low for up to 18 hours without refueling the coals. It holds a constant temp better than anything out there. This unit, kingford coals, cherry and oak chunks, a pork shoulder, some spare ribs, and sweet baby rays will have chicks proposing to you!
them ribs lookin right!
u shouldnt let your kid so close to the grill though...i see them baby feet on the right side of the pic
lil dude be chewing his toenails huh
^SpiderMan^ said:
^This....