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Questions tagged [barbecue]

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 cross-tag with the relevant other topic(s), such as pork, ribs, or smoking.

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Temperature for chicken on skewers [duplicate]

I recently got a temperature meter to make sure meat is cooked, chicken burgers or be in BBQ. What should be the best internal temperature of cooked chicken tikka on skewers and what should I measure ...
localhost's user avatar
  • 283
1 vote
0 answers
52 views

Does quanity of chicken tikka cut on skews need a certain amount of coal?

We do a lot of chicken tikka cut on skews and using Bar-Be-Quick lumpwood, which comes in bags of 10, each bags is 1.35 kg. When doing bbq, is there a propotion to how much bags I should use for x ...
localhost's user avatar
  • 283
0 votes
3 answers
215 views

How to know if chicken is cooked on charcoal bbq without temperature monitor

Is there a way to know if the chicken (bonesless on skewers, leg piece) has been done from inside too without having a temperature monitor to poke in middle of thick part of chicken. I have noticed ...
localhost's user avatar
  • 283
9 votes
5 answers
3k views

How to make gas bbq ready for cooking after a long non use

I have a gas bbq which I haven’t used in 3 years and today I turned it on to see if it works and to my surprise it does. Now it has been filled with webs and other stuff to I turned it on. What should ...
localhost's user avatar
  • 283
1 vote
1 answer
94 views

Sous-vide short ribs including marinade

I plan to make sous-vide Korean-style short ribs this weekend, but I don't have a vacuum machine or easy access to decent ziplocs. I usually ask my butcher to vacuum the meat, including spices or ...
Sherlock's user avatar
  • 228
2 votes
2 answers
128 views

Can you put charcoal or soaked woodchips in a pan on top of the grate of a gas BBQ in combination with the gas to create smokey flavors?

Charcoal burns quite hot--at 500 to 1000 degrees. This is more than a gas BBQ is designed to handle and rated for. The goal is to create a charcoal flavor. I've seen some methods to make briyani that ...
Prashanth C's user avatar
1 vote
1 answer
123 views

Can a generic clay smoker work as well as a Kamado Joe?

I've been wanting to buy a regular-sized 18" Kamado ceramic grill, but they're extremely expensive. Not only that, but I don't live in the continental US so I have to pay to transport this 300-lb ...
fdkgfosfskjdlsjdlkfsf's user avatar
2 votes
5 answers
1k views

How to prepare and cook hotdogs with a smooth, unblistered exterior that has been finished with grill marks?

So, it's summer at last and we've finally made it to another BBQ season without COVID restrictions. So, as it is appropriate for the BBQ season, I had a question about BBQing hotdogs. I know that it's ...
Prashanth C's user avatar
5 votes
2 answers
168 views

Keep bbq off the smoker warm or reheat?

This might sound like a dumb question, but I am wondering what is the best way to serve brisket if it is ready a couples of hours before serving? How do you get the best result and keep it juicy? I ...
ESD's user avatar
  • 153
-1 votes
1 answer
257 views

Can I bbq with grill on top with this?

I got this grill but as you can see it’s rusty. My question is if I put grill on top, is it safe to cook chicken on it?
localhost's user avatar
  • 283
8 votes
2 answers
3k views

What can I cook in Kamado Joe egg that I can't cook in Weber Master Touch Grill?

I BBQ weekly, and it's usually one or two thick steaks, spare ribs, or pork chops. I currently have a pretty old Weber Original Kettle 22-Inch Charcoal Grill, but it's time for me to replace it with ...
fdkgfosfskjdlsjdlkfsf's user avatar
0 votes
2 answers
188 views

BBQ chicken and burger patty too dry

I m not an expert at BBQ but last time I made them, 2 things happened. When they were looking juicy and cooked from outside, when checked from inside they were still raw but after cooking for a while, ...
localhost's user avatar
  • 283
1 vote
2 answers
2k views

What are some safer alternatives to metal wire grill brushes?

There are some dangers in using wire grill brushes. How can a grill be safely cleaned without the risk of wires getting into food?
Someone's user avatar
  • 113
0 votes
1 answer
233 views

How deep does gaseous smoke penetrate meat?

I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely? Some might argue that the smoke ring around meat indicates how deep smoke ...
Behacad's user avatar
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13 votes
2 answers
6k views

Is this meat that I was told was brisket in Barcelona the same as U.S. brisket?

I was born and currently live in Barcelona. Here in Catalonia, or in Spain, beef is not butchered in the American style, so I can't get the cuts that are used for American BBQ. So, after my search and ...
Albert's user avatar
  • 235
-2 votes
1 answer
205 views

Can I cook Tandoori chicken, chicken kebab, grilled chicken, and barbecue chicken on the gas stove?

Suppose I change the spice mixes for those four types of nearly identical recipes. All these items are generally cooked either in an earth oven or on charcoal. Can I cook them on a gas stove? If so, ...
user366312's user avatar
16 votes
2 answers
6k views

Why do I find rocks inside bags of lump charcoal?

I frequently find golf ball-sized rocks in bags of lump charcoal. Usually after the fire has burnt out. Is this some by-product of the charcoal manufacturing process or an under-handed attempt by the ...
gnicko's user avatar
  • 1,077
1 vote
2 answers
408 views

Flat griddle pan for Weber Spirit II E-320 BBQ

I'm trying to buy a flat griddle pan for a Weber Spirit II E-320 Gas BBQ and not sure what will fit/what is compatible. Currently I have these cooking grates installed: So I'm not sure if: a. There'...
user2397282's user avatar
12 votes
2 answers
3k views

Wild Salmon from grill is too dry

my local restaurant served me recently some wild salmon (slice) from the grill. It tasted delicious, but was pretty dry. I'm aware that wild salmon has much less fat. So I'm wondering, is there any ...
Vickel's user avatar
  • 953
0 votes
0 answers
124 views

Cook kan-kan pork-chop in BBQ

A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is crisp. I would like to BBQ them but the problem is ...
fdkgfosfskjdlsjdlkfsf's user avatar
5 votes
2 answers
1k views

Injecting Jack Daniels into pork

I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for ...
Flotolk's user avatar
  • 155
0 votes
1 answer
93 views

Seasoning steak with broiler salt

I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill. A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-...
fdkgfosfskjdlsjdlkfsf's user avatar
1 vote
1 answer
212 views

Overnight smoker seemed to go out. Meat at 168 [duplicate]

Smoker was at 250-260 when I went to bed. 9lb pork shoulder. I woke up the temp on the egg said 200, but looked like it was off. Internal meat probe said 168. Fired it back up to 275. Fired up quickly....
Tom's user avatar
  • 11
2 votes
3 answers
823 views

Adding fuel to a grill during long cooking

I was thinking about cooking a whole chicken on the grill. This could take a couple of hours, and I might need to add some fuel to keep the heat going. Assuming I am using briquettes, I'm guessing the ...
miken32's user avatar
  • 602
1 vote
1 answer
948 views

Should I marinade brisket for smoking overnight, or only do a dry rub?

I normally grill flank steaks in a marinade w/ citrus juices, soy sauce, garlic and chipotle overnight... I want to get into smoking brisket and wanted people response about taking a brisket and ...
karl's user avatar
  • 11
3 votes
3 answers
2k views

Is there any advantage to freezing a cut of meat after putting a rub on it?

I was told once that the secret to great BBQ and roasts is to put your rub on it, freeze it, and then thaw it back out before finally cooking it. This sounds weird to me, but I thought it couldn't ...
Matt Cashatt's user avatar
1 vote
1 answer
801 views

Why am I not getting any smoke out of my smoking pouch?

I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with newly purchased smoking pellets. As ...
Eddie Kal's user avatar
  • 433
0 votes
0 answers
65 views

Multi-purpose grilling apparatus possible for BBQ and shashlik possible?

In Russia and Central Asia, they make shashlik on a mangal. A major difference is that the mangal does not have a grate that is the spits with meat pieces are directly exposed to the heat. I've been ...
J. Doe's user avatar
  • 499
1 vote
0 answers
701 views

Beef Short ribs still chewy after internal temperature reach 201F [duplicate]

so i currently start to cook beef short ribs on a vertical smoker. The short ribs i used comes from australian company called hardwicks. I cook the ribs at 250-285F. Vent are fully opened. Weather is ...
Aryonell's user avatar
0 votes
1 answer
754 views

Can I use this air fryer basket with a non-stick coating as a grill basket?

Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single piece of non-stick coated metal. I've ...
Alex M's user avatar
  • 122
0 votes
0 answers
288 views

Black sludge, black flakes after seasoning

I recently purchased a new infrared grill. It has stainless steel emitters and porcelain coated cast iron grates above the emitters. The instructions said to season it. So I put vegetable oil all ...
Washington state one's user avatar
1 vote
2 answers
30k views

What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description

So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a)...
Tommy B's user avatar
  • 11
2 votes
3 answers
6k views

Is it safe to use a grill to cook when chemically treated wood was burned in it?

my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
Nancy's user avatar
  • 21
0 votes
1 answer
202 views

Roughly how long should I cook 3.5kg pork belly ribs in electric smoker?

I know they are done when they are tender—not at a set number of hours. But we need to eat at about 6pm for logistical reasons. Was thinking of putting them in at 4am so 13h total cook time + 1h rest....
Derek Fulton's user avatar
0 votes
0 answers
37 views

What is the minimum internal temperature measured inside meat (not air temperature) for pork ribs to be safe? [duplicate]

I want to experiment to prepare the pork ribs in Weber Kettle charcoal grill on a minimum possible temperature. What is the minimum internal temperature measured inside the meat (not air temperature) ...
vasili111's user avatar
  • 101
1 vote
3 answers
6k views

Gas leak (and flames) around burner intake

I've been reassembling a friend's old BBQ and one of the three burners seems to be leaking gas where it connects with the gas intake. When I turn it on, there's a flame and I can see/smell something ...
Laurier's user avatar
  • 19
4 votes
3 answers
689 views

Is there an optimum (or minimum!) thickness for a steak when cooking on a BBQ?

I've just purchased approximately 3kg of Ribeye steak (which has come in at about 30cm in length as a visual estimate) with the intention of cutting it into multiple steaks to be cooked on a BBQ. The ...
Rob's user avatar
  • 1,495
34 votes
1 answer
5k views

What is the value of the "Texas Crutch"?

In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers' paper during the smoking process. What ...
Preston's user avatar
  • 3,825
-1 votes
1 answer
95 views

Bottling for sale [closed]

I'm trying to bottle and sell a BBQ sauce from our restaurant and would like to know what is needed to do so. Health concerns and methods of doing so. What will I need ?
Roosevelt Lee's user avatar
6 votes
1 answer
2k views

Chicken didn't retain flavour from marinade

Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more ...
J Crosby's user avatar
  • 852
4 votes
1 answer
2k views

Ribs in oven - foil method

I've seen numerous online recipes for ribs stating to either 1) cover the ribs in foil 2) cover the baking sheet the ribs are on in foil Which will yield the most tender ribs?
Alex's user avatar
  • 143
5 votes
3 answers
1k views

How To BBQ Sausages

I have about 20 friends coming over this weekend and we plan to eat only sausages. I have bought a variety of sausages and this will be my first time BBQ-ing. I have bought several packs that are ...
Jon's user avatar
  • 183
3 votes
2 answers
3k views

How should I add smoking wood when grilling on charcoal?

Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minutes before it produced smoke. I put the ...
user975989's user avatar
8 votes
4 answers
596 views

Low-salt Cooking on a Barbecue

TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue. My wife has recently confessed that she doesn't like BBQ food as it is too salty! Normally, I use the ...
J Crosby's user avatar
  • 852
2 votes
1 answer
1k views

Dry rub duration

How long is too long to allow for a dry rub with small amounts of salt to sit on a pork shoulder and a brisket. I usually let it sit overnight, but am thinking of extending the time to 24 hours.
user76345's user avatar
1 vote
2 answers
473 views

Bottom of my charcoal grill keeps falling out

I got a small charcoal kettle grill from Craigslist recently. I can't seem to get the little dish on the botton that holds the charcoal(?) to stay attached to it. It tends to just fall out when I put ...
ale19's user avatar
  • 113
3 votes
1 answer
188 views

How to barbecue an egg?

I recently discovered that eggs are outstanding in front country hiking: inexpensive nutritious richer flavour than boiled cooks in 10 minutes just add salt. The only problem is that they explode! ...
Vorac's user avatar
  • 399
3 votes
3 answers
3k views

Why does barbecue sauce break down and become watery in baking

I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and thin. What do I need to remove or add to ...
Happy Chef's user avatar
0 votes
3 answers
173 views

Fermenting pickles

I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the refrigerator for one up to four weeks and ...
user2121034's user avatar
5 votes
2 answers
8k views

Crispy chicken skin on the BBQ

I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I ...
Hutchette's user avatar
  • 1,069