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Questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please ...

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3answers
153 views

How do you barbeque a whole piece of fish?

I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbled on the grill. I suspect the weber was ...
0
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0answers
37 views

Adjusting the salt in homemade haloumi

I soak my haloumi in 1L whey, which contains 40g of salt. If I use more salt than that, I think the grilled haloumi is too salty for my tongue. But when I use it for BBQ (haloumi + smoked beef), I ...
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votes
2answers
135 views

How can I BBQ everyday without the cleaning?

I want to BBQ everyday with a small BBQ but I do not want to wait to have to light coals, and then wait on the grill and then clean. Is there an easier way to BBQ frequently?
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0answers
23 views

Cook Rib-Eye on an electric BBQ [duplicate]

So I have got a 1.25 inch ribeye steak, with cajun seasoning and want to prepare it tonight during a BBQ. However, we only have an electric BBQ with one preset heat. What would you recommend for ...
2
votes
1answer
732 views

Charcoal grill not getting hot enough

I purchased a cheap kettle charcoal grill a few weeks ago, and I feel like it's not getting hot enough. I'm using a charcoal chimney which takes about 40 minutes to get the coals ashy. I've read it ...
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0answers
41 views

Does spiciness and citrus “cook out”? How do I maintain these flavors in a BBQ sauce?

I got my first barbecue not too long ago and I'm trying to take my hand at making my own barbecue sauce. The heat I want comes from habanero, poblano, and jalapeno chili powders, and the citrus is ...
5
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2answers
1k views

Dry and Tough Rumproast

Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the ...
7
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1answer
471 views

How long to cook a 150 lb. pig in the ground?

I am cooking a 150 lb pig in the ground for Cinco de Mayo. I am using a Kalua Hawaiian method but using taco Al pastor flavoring. Feeding over 100 people street tacos. I have researched and have ...
40
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9answers
6k views

What qualities to look for in a cut of beef destined for “well done”?

The major cooking advice is to buy a certain cut (sirloin, etc..) and cook it to rare-degrees. However, my guests don't like beef that has any pink inside or "blood" (I know it isn't blood) oozing ...
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vote
1answer
77 views

Rigging equipment for steaming large amounts at once

I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to cook them as quickly as possible the ...
27
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5answers
11k views

What can be done with accidentaly oversalted beef?

I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is unbearable to eat it by itself. I'm ...
21
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5answers
8k views

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I…?)

I know people have indoor wood-fired pizza ovens. I also know that in general people cannot have barbecues or smokers indoors, presumably because of the potential for leakage of dangerous or deadly ...
3
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4answers
443 views

How do green jackfruit and hearts of palm compare for vegan pulled pork/carnitas/barbecue?

I have been reading a lot about the latest vegan meat substitute choices, but I'm having trouble deciding between green jackfruit and hearts of palm. I am wondering what the advantages and ...
3
votes
5answers
3k views

Grilling Surface for a DIY Barbecue

What is an appropriate semi-permanent surface to use over an open fire barbecue? I am planning on making a grill rack for my fire pit. My intention is have this surface remain outdoors within the pit. ...
1
vote
4answers
159 views

Is it possible to season chicken breast with BBQ sauce before baking it in the oven?

I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
1
vote
1answer
120 views

First time cooking Ribs. St. Louis Style, membrane questions + more

This is my first time cooking ribs so I feel I am making some rookie mistakes. I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking ...
2
votes
2answers
220 views

Applying a binder to chicken after wet marinating

I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm facing is that I'm not able to get nice and ...
1
vote
2answers
80 views

Sanitizing a meat rack

If a meat roaster rack has become contaminated with mold, etc, would soaking it in hot water and bleach (0.5 cup bleach to 1 gal of hot water) for 2 - 1 hour cycles with hard scrubbing between soaks ...
4
votes
3answers
850 views

Smoker or Sous Vide first?

I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the ...
4
votes
2answers
543 views

Partially tough pulled pork after 12 hours

So, after grilling a half picnic roast of pork (about 5lbs) for around 12 hours at about 200 - 250 (F) I found half of the final product to be tender and half tough. I sprinkled it with salt the night ...
4
votes
1answer
837 views

Can I use wood from a camphor tree for a barbecue?

I have some dry wood from a camphor tree in my garden. Is the wood suitable for open fire barbecue?
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1answer
887 views

rusty charcoal chimney starter, safe to use?

My charcoal chimney starter is covered in rust inside and out, is it still safe to use? The grill and grill grate are still rust free and new.
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2answers
2k views

How should cooked pork shoulder be stored in the freezer?

After searching the site I didn't see this question under the tag freezing or after searching for [freezing] bbq and [barbecue] freezing but I did run across How should I store steaks in the freezer? ...
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2answers
191 views

What's the formula for cutting vinegar acidity?

I have a vinegar based bar-b-que sauce recipe that calls for 3% acidity vinegar which cannot be found. How do I cut 5% vinegar to 3%?
0
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2answers
811 views

What is the proper way to cook a hamburger on a Pit Barrel Cooker that doesn't result in fast cooking taste?

I have a Pit Barrel Cooker. I have made hamburgers on it before but I keep running into several issues. When it comes to anything else, brisket, ribs, chicken, etc. everything turns out great! But ...
3
votes
1answer
173 views

What effect would boiling for 1 minute and resting have on a vinegar-based BBQ sauce?

I'm making a Carolina-style BBQ sauce (specifically Piedmont-style), so it's supposed to be a thin and vinegary sauce. The recipe is basically: 2 cups vinegar, 2 tablespoons dark brown sugar, 1 ...
2
votes
2answers
236 views

Where in Pakistan can I buy a kettle BBQ?

I soon will be traveling to Pakistan and I want to do lots of BBQs there. First I thought about taking a BBQ with me as you can see in the picture: But seems like it will be difficult to take it ...
2
votes
2answers
125 views

Troubleshooting Oven BBQ Cooking Times

I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For example, I'm currently baking baby-back ...
2
votes
2answers
243 views

Use BBQ for both searing and slow-roasting beef

When I make roast beef in the kitchen I typically have these two cooking steps: Sear on all sides in a frying pan on high(ish) heat; Slowly roast it in the oven on low(ish) temperatures. I've varied ...
3
votes
1answer
1k views

Smoking Boston Butt and Smoker Went out - Food Safety

I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never really stayed at 225, but hovered ...
11
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3answers
5k 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
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3answers
2k 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 ...
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votes
2answers
168 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 ...
2
votes
1answer
347 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 ...
0
votes
1answer
984 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 ...
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2answers
1k 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
3
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1answer
867 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 ...
2
votes
1answer
125 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 ...
4
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2answers
9k 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
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2answers
380 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
537 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
753 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 ...
3
votes
2answers
291 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?
5
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0answers
56 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
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3answers
91 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
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5answers
16k 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
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2answers
1k 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 ...
2
votes
2answers
1k 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
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1answer
74 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 ...
3
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2answers
357 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 ...