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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1answer
19k views

Cooking tied-up ribeye

This is probably a silly question, but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread. So I am wondering: How do you cook a ...
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2answers
92 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 ...
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1answer
77 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 ...
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1answer
145 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, ...
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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 ...
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0answers
169 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 ...
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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 ...
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2answers
3k 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
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2answers
1k views

How should the smoke appear in the exhaust in a kettle charcoal grill

I am about to start my BBQ adventure. I intend to buy a Weber charcoal grill. I am going to use it for grilling and smoking. I was listening to a podcast where the desired smoke color was discussed. ...
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1answer
130 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 ...
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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)...
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1answer
67 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....
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2answers
2k 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 ...
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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 ...
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0answers
83 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 ...
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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) ...
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1answer
310 views

What “Is” Barbeque or “BBQ”? [duplicate]

Possible Duplicate: What styles of barbeque exist in American cuisine? There are many different techniques, practices and (of course) sauces that are given the label "Barbeque" (or BBQ, or Bar-B-...
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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 ?
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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?

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