Questions about meat cooked by a combination of smoking and low, slow heat. Barbecue (or "bbq") may refer to the equipment, the cooking process, or the resulting meat.

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7
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2answers
772 views

How to create kebabs that taste Greek

I'm planning to do a Barbeque at the end of the month and I'd like to serve a variety of different 'Greek' style kebabs. I'm not looking for recipies, but what is the essence of creating grilled / ...
1
vote
1answer
93 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, ...
5
votes
6answers
8k views

Keep chicken with skin from catching on fire on the barbeque

Short: Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs? Long: My previous landlord loved to cook on the barbecue, much to the ...
3
votes
1answer
2k 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 ...
6
votes
2answers
6k 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?
0
votes
2answers
179 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. ...
12
votes
3answers
682 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 ...
4
votes
3answers
1k 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: ...
3
votes
3answers
7k 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 ...
8
votes
6answers
3k views

Why throw salt over a barbecue before cooking?

At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the reason for this?
5
votes
1answer
14k 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
548 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 ...
2
votes
1answer
998 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 ...
1
vote
4answers
214 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, ...
6
votes
4answers
12k 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
3k 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 ...
2
votes
3answers
20k 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 ...
1
vote
3answers
539 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
1answer
139 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 ...
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 ...
1
vote
1answer
899 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 ...
1
vote
2answers
2k 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 ...
2
votes
5answers
951 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 ...
5
votes
2answers
48k views

When is best to apply sauce on to BBQ chicken?

I'm cooking a full chicken divided into 8 pieces... When is the best time to put sauce on chicken cooked on a BBQ? Is it better to do it after it sits for a while on the BBQ? Is it better to let it ...
5
votes
3answers
5k 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 ...
1
vote
1answer
2k 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 ...
3
votes
2answers
368 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 ...
4
votes
2answers
248 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?
11
votes
8answers
28k views

How do you cook corn on the cob on BBQ?

Do you remove peel and wrap it in tin foil ? Do you put it directly on gril (with peel) ? How much time ?
6
votes
2answers
507 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 ...
3
votes
3answers
4k 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 ...
4
votes
3answers
9k views

cooking beef roast on a spit

I will be having a graduation party for my twin daughters in june and i want to cook some large beef roasts on the spit. Although i have cooked plenty of beef briskets, prime rib, and sirloin roasts, ...
4
votes
2answers
3k 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.
10
votes
2answers
5k 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 ...
3
votes
5answers
14k views

What are the advantages of a lid on a barbeque?

I have just bought a new half drum barbeque which can with a fold down lid. I have heard that these lids are good for creating a smokey flavour, or for keeping food moist whilst it cooks. A lot of ...
2
votes
2answers
928 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
244 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 ...
3
votes
1answer
4k views

Why would a portable barbecue warn against using pots on the grill?

My wife just bought a Coleman Road Trip portable propane barbecue, which we plan to use for camp cooking/grilling. I was thinking of using it as a camp stove as well - to heat water, make coffee, ...
6
votes
3answers
1k views

What fuel (burning material) gives the best flavor to meat when barbequing?

I normally barbecue with charcoal, but I've seen wood chips in shops, so I started wondering... I assume the material you use gives a different flavor to the meat. What is your experience on this ...
4
votes
1answer
661 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 ...
4
votes
3answers
259 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
vote
3answers
3k 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
1k 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
3k 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 ...
7
votes
3answers
1k 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 ...
5
votes
4answers
10k views

How do I make sure that the meat cooks well and yet stays juicy on a bbq?

I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get any of the meats I cook to be well-cooked ...
14
votes
3answers
1k views

What changes should I make to accomodate vegan naked fatties?

I would like to make naked fatties on the barbeque this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for Gimme ...
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
1k 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 ...