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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1
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1answer
66 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 ...
6
votes
1answer
2k views

Lump Charcoal vs Briquettes and variations in brands

I've been experimenting with BBQ on a variety of smokers for the past few years. Originally I tried some Kingsford Briquettes and had a hard time managing the temperature. There was an excessive ...
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2answers
4k 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 ...
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3answers
103 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 ...
2
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1answer
113 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 ...
1
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1answer
151 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 ...
4
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3answers
18k 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, ...
0
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0answers
50 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 ...
0
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1answer
4k 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)...
1
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0answers
75 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 ...
0
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1answer
131 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 ...
0
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0answers
86 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 ...
2
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3answers
1k 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?
4
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3answers
14k 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 ...
0
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1answer
68 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....
7
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3answers
134k 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 ...
0
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0answers
34 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) ...
1
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3answers
2k 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 ...
4
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3answers
468 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 ...
5
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4answers
23k 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 ...
7
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5answers
126k 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 ...
9
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3answers
952 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 / ...
4
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2answers
3k 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 ...
2
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2answers
2k 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?
4
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4answers
7k 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 ...
3
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4answers
30k 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 ...
34
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1answer
4k 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 ...
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1answer
89 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 ?
6
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1answer
750 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 ...
5
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3answers
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 ...
14
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3answers
1k views

How can I improve my barbecue sauce recipe?

I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for ...
4
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1answer
113 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?
3
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2answers
141 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 ...
8
votes
4answers
264 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 ...
3
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3answers
1k 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 ...
3
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4answers
8k views

Wood pellets in a smoke box:

Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed.
2
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1answer
259 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.
1
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2answers
264 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 ...
3
votes
1answer
159 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! ...
9
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5answers
33k 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?
6
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4answers
6k 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: http://www.amazon.com/gp/product/...
1
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1answer
2k 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 ...
16
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9answers
39k 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 ...
2
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3answers
435 views

Grilled Fish Kebabs [closed]

The barbecue season is in full swing, and to take a break from the red-meat heavy traditionals, I decided to try and explore the world for grilled fish. My first attempt was to briefly marinate some ...
1
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3answers
199 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 ...
11
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3answers
8k 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?
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2answers
390 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?
4
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3answers
2k 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 ...
10
votes
5answers
4k 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 ...
9
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5answers
5k 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 ...