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1answer
43 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, ...
2
votes
1answer
33 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
1answer
58 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 ...
3
votes
3answers
94 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
305 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
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1answer
157 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
85 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. ...
0
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4answers
105 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
177 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
524 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
284 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 ...
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vote
3answers
156 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
2k 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
87 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
258 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 ...
3
votes
3answers
2k 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
864 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
445 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? ...
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votes
1answer
4k 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 ...
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votes
3answers
1k 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
736 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 ...
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vote
2answers
642 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 ...
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3answers
2k 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 ...
7
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2answers
10k 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
699 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
567 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 ...
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3answers
2k 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 ...
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votes
2answers
3k 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
194 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
1k 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.
4
votes
1answer
4k 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 ...
3
votes
2answers
320 views

What precautions should be taken while cooking a thin steak?

I went to the Halal butcher the other day and asked for steak, except what I received was more like thinly sliced beef. What can I do with this on a barbeque? Will it cook the same? How can rescue ...
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2answers
2k views

Is it safe to overcook beef or other meat?

When making hamburgers, I prefer to grill the beef until it is very dark and the outside is entirely black. I know that it is dangerous to eat beef that not cooked enough, but is there any hazard in ...
6
votes
2answers
281 views

How much time do I need to achieve a smokey flavor in bbq?

What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after ...
2
votes
2answers
637 views

Turning a cast-iron grill into a smoker

I have a Char-broil gas cast iron grill. This is one of the style where the flame is under cast iron pans filled with lava rocks rather than cooking the food directly. Works great for when you don't ...
0
votes
1answer
209 views

What “Is” Barbeque or “BBQ”? [duplicate]

Possible Duplicate: What styles of barbeque exist in American cuisine? There are many different techniques, practices and (of course) sauces that are given the label "Barbeque" (or BBQ, or ...
2
votes
1answer
2k views

How do I control the smoke from a chimney starter?

I'm seasoning my new Weber Smoky Mountain smoker according to the excellent instructions, given for free, on Amazon, by a 20x BBQ grand champion. (What an amazing thing for this guy to do!) Anyway, ...
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votes
3answers
537 views

What styles of barbeque exist in American cuisine?

I'm originally from the Michigan thus i don't know much about barbeque due to the lack of barbeque establishments. From my understanding (correct me if i'm wrong), there are several regional ...
6
votes
4answers
7k views

Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
4
votes
3answers
216 views

What kind of wood puts the most flavor in the meat?

I want to smoke a few boston butts, but I want to know what wood has the strongest flavor, and I will be smoking them for 12+ hours, very slow and low cook.
1
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3answers
2k views

How to barbecue marinated chicken drumsticks

I'm looking for some general advice on how to do this. I've attempted this twice and they turned out OK, but the outside layer looked a little black. Everyone really liked how it turned out but I'm ...
3
votes
4answers
760 views

How to grill potatoes?

I'm having a barbecue and I'm cooking steaks and asparagus. I still have some uncooked potatoes left in the pantry. Is it possible to grill a potato?
2
votes
3answers
2k views

How to make my meatballs more solid

I've been following a recipe for meatballs but they are far too loose for putting on the bbq. I thought I could maybe put them in the fridge before cooking them, or brown them in a pan before putting ...
4
votes
1answer
316 views

Is there a way to adjust hot spots in a horizontal smoker setup?

I have a combo gas/charcoal grill: I have an offset firebox that attaches to the right side that I use to convert the charcoal grill to an offset horizontal smoker. However, when using the offset ...
7
votes
5answers
783 views

what is this utensil, where can i buy it?

I want to buy this cooking utensil but have no idea what it is called and where i can buy one from. I think it is mainly used on barbeques. Ive tried googling and had no luck. I'll try describing it ...
7
votes
3answers
914 views

Ways to bar-b-que and smoke Kangaroo

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat, usually less than 2%. This is lower than ...
2
votes
5answers
1k views

What is direct heat?

Why is it that when I check google images for Direct heat, I see pictures of a flame under a grid like surface? Is that direct, or indirect? And what'd you call sticking a marshmallow directly in a ...
2
votes
2answers
707 views

What is the difference between Grills, Barbecues, Broiling e.t.c.? [duplicate]

Possible Duplicate: Translating cooking terms between US / UK / AU / CA / NZ What is the difference between Grills, Barbecues, Broiling e.t.c.? Note: I plan to post my own answer, but ...
2
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3answers
12k views

What can I use to substitute apple juice in a preparation of ribs?

I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised ...
0
votes
1answer
3k views

Cooking tied-up ribeye

This is probably a silly question, but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread. So I am wondering: How do you cook a ...