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2
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2answers
60 views

Neapolitan pizza in charcoal barbecue

If I make pizza on a stone using charcoal barbecue, can I get the charred bubbles of a Neapolitan pizza? What is the source of these bubbles anyway?
4
votes
0answers
26 views

Is it safe to smoke with oak treated for oak wilt? [duplicate]

Trying to find a source for wood logs to smoke with Ii found a guy selling oak on craigslist but he says it has been treated for oak wilt. Is it safe to smoke with?
0
votes
3answers
46 views

Thin crust pizza on barbecue

I want to make a pizza on my charcoal barbecue. I saw a few videos from Weber, but none show how to get a thin crust. What is the secret to a thin crust pizza and can it be done on a charcoal bbq?
6
votes
3answers
79 views

Is wood a good alternative to charcoal for bbq fuel?

Instead of buying lump or briquette charcoal every time, can I just burn some birch and use that as the heat for my charcoal bbq?
9
votes
2answers
761 views

What is the source of smoky flavor for barbecued foods?

What exactly gives charcoal barbecued food the smoky flavor? Does smoky flavor happen if you burn wood to make coals and then use the coals to cook? Or does it only happen when you use store bought ...
0
votes
1answer
86 views

Why tandoori chicken does not dry out despite the high heat

Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
1
vote
1answer
33 views

Rice pilaff preparation on bbq grill

I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap stone with Frame and then place a bowler ...
2
votes
2answers
61 views

Lamb Rotisserie - whole thing in flames

Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C. The lamb was boneless leg roll, prepared by my butcher. After about an hour, the fat caught ...
4
votes
2answers
141 views

Problems cooking Wagyu brisket

While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far, the regular briskets have turned out ...
3
votes
1answer
94 views

Dry brining burger patties with onions

I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if I dry brine at the same time, will the ...
1
vote
3answers
147 views

How long can i cook a bone in Pork Shoulder?

I have cooked bone in pork shoulder many times before and I am about to do it again but I feel the need to experiment slightly... My plan is to cook the pork shoulder in the oven for 8 hours at 100 ...
9
votes
7answers
1k views

How can I light charcoal faster?

I'm terribly impatient but I love cooking on a charcoal grill. How can I get the charcoal ready faster? Currently I have a chimney starter, I use lump charcoal and light some kind of paper under the ...
0
votes
2answers
96 views

How should I store this BBQ sauce for later use?

Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garlic cloves, finely chopped Sea salt and freshly ...
0
votes
1answer
303 views

When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?

I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?
6
votes
3answers
2k views

Is there any advantage of applying dry rub overnight for baby back ribs for smoking?

Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying a rub overnight may risk removing ...
2
votes
2answers
352 views

regulating temperature in cheap offset smokers

I recently acquired a cheaply made offset smoker, and-- ahead of the big event-- did a 'dry run' to get a feel for how it behaves. I think my biggest issue will be regulating temperature; the smoker ...
0
votes
0answers
36 views

Xmas ham on the BBQ

We are hosting Xmas for the first time this year, and our oven is going to be full with turkey and vegetables, so I am hoping to do the ham (half a leg) on the BBQ (with lid down) Is this a feasible ...
12
votes
5answers
3k views

How do I prevent salmon sticking to the BBQ grill?

I love a good BBQ and cooking steaks & sausages etc are no problem. However, whenever I put the salmon fillets on the BBQ (skin side down), no amount of oil seems to prevent them from sticking to ...
4
votes
1answer
250 views

Smoking a blade steak

I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was). It weighs about 1.5kg / 3.3 pounds. ...
1
vote
1answer
75 views

Does boiling a salsa or BBQ sauce for 30 min alter the taste?

So after I "cook" my salsa ingredients for 30 min, then blend and place it in the jar, does boiling the jar for another 30 min affect the taste? I don't notice it but wonder what other think. Also, ...
3
votes
1answer
231 views

Smoking a whole duck - when to remove from heat?

I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out. What breast/thigh temperature am I ...
0
votes
2answers
498 views

Infrared on regular gas grill

I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use something like this by placing it on ...
4
votes
3answers
541 views

Smoked a brisket that was edible but not great. What would you do differently?

I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used: ...
4
votes
1answer
7k views

What's the best way to cook BBQ ribs in the oven and grill?

I have some pork ribs that I want to barbecue, but being relatively inexperienced with BBQ and lacking a decent grill thermometer, I want to simplify things by cooking them partly in the oven and ...
1
vote
1answer
396 views

Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...
0
votes
2answers
121 views

How should the smoke appear in the exhaust in a kettle charcoal grill

I am about to start my BBQ adventure. I intend to buy a Weber charcoal grill. I am going to use it for grilling and smoking. I was listening to a podcast where the desired smoke color was discussed. ...
1
vote
4answers
166 views

Looking for a good text on science of grilling and barbecue

I am looking for a good scientific text about grilling and barbecue. I am looking for something that scientifically goes into the thermal decomposition process of wood when heat is applied to it, ...
2
votes
1answer
604 views

Where to locate thermometer in my Weber charcoal grill

I am about to purchase a Weber charcoal grill. For optimal cooking, I want to be able to monitor and control the temperature surrounding my meat by operating the vents. What is the best way to do ...
6
votes
4answers
5k views

Using my own wood for smoking?

I have some apple and fig wood from trees that were pruned yesterday. The pieces range from sticks the diameter of your finger to about 3" in diameter. How can I use these? Do they need to dry? For ...
1
vote
2answers
1k views

Butcher/Cooking Twine - safe for BBQ?

Is cooking twine safe for BBQ? I see twine safely used in the oven, but I need this on a charcoal rotisserie. I'm worried that the twine will burn off. Does anyone know if twine is safe? Or if there ...
1
vote
3answers
327 views

BBQ Rib problem, need suggestions

I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. make a rub and apply to ribs wrap in aluminum foil one hour at 325 in the oven the reduce to 225 and cook for two more ...
2
votes
3answers
7k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
2
votes
1answer
123 views

How do I intensify my marinade/brine?

I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marinate/brine your meat before putting on the ...
6
votes
1answer
466 views

How important is humidity when smoking a brisket?

Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature ...
4
votes
4answers
4k views

Barbecue on wood fire

Normally we use charcoal in the BBQ I want to use wood for BBQ and this may generate a lot of smoke. One way to handle it, is to first make charcoal from wood, and then use this charcoal to BBQ. ...
3
votes
2answers
1k views

Ribs in Slow Cooker, then finished on BBQ?

I don't have a smoker, but I love slow-cooked BBQ ribs. Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then pop them onto a charcoal barbecue to ...
0
votes
1answer
652 views

How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature? ...
2
votes
1answer
6k views

How to best barbecue calamari/squid?

Is is possible at all to barbecue uncooked calamari (tubes) without getting them tough? If so, how should it be done? Are there any preparations (marinade?) which may help to get them soft? Does the ...
3
votes
3answers
4k views

Curious mold growth in a sealled BBQ, how does one avoid it?

When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg). At this point the BBQ is essentially ...
2
votes
5answers
863 views

What do I need to get started with American style Barbecue?

With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited ...
1
vote
2answers
1k views

What temperature range is suitable for grill smoking?

I've noticed when smoking on the grill that sometimes there is no visible smoke, though there's the clear smell of burning wood. Once the wood has begun to smoke, what grill temperature will ensure ...
5
votes
3answers
4k views

Why do brisket recipes move to the oven to finish?

In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes ...
8
votes
4answers
18k views

Is it possible to oversoak wood chips for smoking?

I wanted to prepare for a long day of cooking and get the wood chip soak out of the way. My barbequed brisket recipe calls for soaking the (hickory) wood chips for 30 minutes. If I soak the wood ...
1
vote
1answer
1k views

Chicken on a Brinkmann Smoker N Grill

I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match. I've done everything, soaked the wood for a long time, cooked it with ...
1
vote
3answers
952 views

Why does my kamado ceramic grill fall out of it's stand when I open it?

I just got a Large Big Green Egg with a nest. When I was at the store, they asked if I wanted one already put together, so I said yes. They gave me a nest that had a medium sitting in it. Now, when ...
3
votes
3answers
3k views

Vertical Smoker Cooking Times

I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back ribs, salmon, pork shoulder and a pork ...
5
votes
2answers
5k views

Which BBQ grill is better: cast iron or steel

I am going to buy a BBQ and I am torn between a cast iron BBQ and a stainless steel BBQ. What are the advantages and downsides of each?
4
votes
2answers
218 views

How can I prevent cross-contamination when applying a dry or wet rub to meat?

In either wet or dry rub prep, if you use both hands, you will have likely contaminated the rub by the end. How can I prevent this from occurring?
4
votes
2answers
2k views

How can I make a BBQ sauce from my dry rub?

I would like to use my dry rub to make a BBQ sauce but don't know how.
3
votes
1answer
7k views

Should I BBQ chicken on foil?

My wife tells me I should be putting aluminum foil on the grill and BBQing the chicken kebob on that and not the naked flame. She cites that it won't get burnt, easy to clean the grill and the ...