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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13
votes
8answers
6k 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 ...
2
votes
2answers
65 views

What can I do to make wood dust for cold smoking?

In order to cold smoke, you need a fine wood dust. I work with wood and have obtained, using a band saw, a very fine wood dust. The wood this dust comes from has been well seasoned. Is it OK to use ...
1
vote
1answer
57 views

How can I tell if my raw meat has been pre-brined/injected?

I've heard that some grocery store meats (whole turkeys, ribs, etc) are sold pre-brined so as to avoid toughness. Of course in a lot of situations you'd want to start fresh and brine or inject the ...
6
votes
4answers
14k 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 ...
5
votes
2answers
124 views

What cooking techniques can be used on a barbecue?

I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have made an arrangement that I can cook meat ...
13
votes
5answers
12k views

Is dry rub necessary in making bbq ribs?

Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, ...
10
votes
3answers
3k views

Why do BBQ sauce recipes specify that you must cook the sauce?

Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use the sauce on the grill anyway?
3
votes
2answers
80 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?
0
votes
1answer
62 views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
7
votes
4answers
150k views

How to cook fall-off-the-bone beef spare ribs in oven or on stove top?

All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low ...
0
votes
2answers
88 views

Catering event for BBQ for 30 people. [duplicate]

Looking for suggestions on how much to serve on meat. They would like pulled pork, ribs, and brisket
1
vote
0answers
64 views

Home-made Barbecue sauce [closed]

I made from scratch barbecue sauce 6 weeks ago. It's been stored in a sterile mason jar since then in the refrigerator and unopened. Is it safe eat? Should I bring it to a full boil before using?
3
votes
1answer
159 views

BBQ-style baked beans without mustard?

My friend has some kind of weird food sensitivity to mustard. He's coming over for dinner and I wanted to make baked beans, but just about every baked beans recipe I've seen calls for mustard. I have ...
5
votes
4answers
3k views

BBQ Beef Brisket on a Propane Grill?

Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill? A good charcoal grill/smoker is on our list of things to get, but it's probably not going to ...
3
votes
2answers
116 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 ...
6
votes
2answers
663 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 ...
2
votes
4answers
11k 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 ...
1
vote
1answer
65 views

Flavour-wise, what is the use of an electric/gas BBQ?

I can understand that an electric/gas BBQ is very practical for outdoor events because you can cook a large amount of food in a relatively short amount of time, without smelling up the house. A ...
1
vote
2answers
240 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?
8
votes
11answers
136k views

What's the best way to cook fall-off-the-bone baby-back ribs

What's the best way to cook fall-off-the-bone baby-back ribs?
3
votes
2answers
89 views

How to control temperature of a charcoal bbq

If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue? What is the best way of cooling I down? Once cooled, what is the ...
5
votes
2answers
91 views

How do I best grill an artichoke? [closed]

I have always boiled artichokes. Lately I've heard people talking about how good grilled artichokes are. There's some variation in recipes: some say to boil, some say to steam; some say to cut in half ...
1
vote
1answer
77 views

Using previously frozen salsa

I hope this isn't off base because I'm not asking for recipes, just suggestions that I might not have thought of. I made a HUGE batch of roasted cherry salsa (like normal salsa but where all the ...
4
votes
2answers
442 views

What is the history of souvlaki and is there any benefit in cooking meat on a skewer?

I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to better results, as opposed to just ...
7
votes
4answers
576 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?
3
votes
3answers
5k 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, ...
5
votes
0answers
27 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?
1
vote
3answers
62 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?
9
votes
2answers
863 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 ...
1
vote
1answer
53 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 ...
16
votes
6answers
13k views

Should I prick sausages during cooking?

Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently ...
7
votes
5answers
955 views

What is this grilling utensil with two wire mesh panels?

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 ...
4
votes
4answers
5k 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. ...
4
votes
2answers
324 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 ...
4
votes
1answer
119 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 ...
9
votes
7answers
4k 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 ...
1
vote
3answers
400 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 ...
1
vote
6answers
3k views

Artificial Wood Chips/Smoke for smoking meat

I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
6
votes
3answers
10k 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 ...
0
votes
2answers
507 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
612 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?
9
votes
4answers
24k 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 ...
2
votes
2answers
746 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
41 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 ...
0
votes
2answers
756 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
1answer
632 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. ...
7
votes
2answers
759 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
88 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
1k 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 ...