New answers tagged bbq
2
Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less ...
0
The usual temperature range for traditional low-and-slow BBQ is between 200F and 250F, although there's plenty of variation allowed - I've made solid BBQ at 300F. (Cold-smoking, as in for making smoked-salmon, is a wholly different animal)
With a closed grill and smoke-wood mixed in with the coals, there should be plenty of heat to smolder the wood. Note ...
0
There is a backyard barbecue, and then there is pit barbecue. Webber BBQ grills are for backyard barbecue - you are cooking meats and vegetables over open flames atop a metal grid. High heat, fairly quick cook times - sausages are great for this, especially if they're par-boiled first. There is an art and science to this, to put a decent char on the food ...
1
There are really three separate things that are encompassed by "American Style BBQ" plus your description.
Grilling - using medium to high direct heat to cook your food. Temperatures range from 350F (175C) to 600F (315C). For steaks and pizzas, you can also get in to very high temperatures 700F + (370C), but you're going to find that impossible at an ...
2
My recommendations would be as follows.
First, buy a cooker that will do everything you need, but is priced reasonably. You will want something that fits the following criteria:
Provides direct grilling capabilities.
Convects heat fairly evenly, so that you can use it for low-temperature, long-time, indirect-heat cooking (what most people in the US would ...
0
BBQ is actually a hotly debated topic in the states, no pun intended. In several parts, BBQ refers to any outdoor grilling event, in which case you might want to know about all the different things that can be cooked over coals. These should be called cook-outs. There's little science behind grilling beef patties and sausages, it's easy enough for college ...
1
While certainly more expensive, the ProQ smoker that you link to has the advantage of versatility. As @SAJ14SAJ points out 'grilling' and 'barbecue' are often used interchangeably. If you remove the middle section of the ProQ you can use it for grilling, if you leave it in (as pictured) you can smoke with it. Again, leave it out and put a suitably sized ...
Top 50 recent answers are included
