Questions tagged [grilling]
A dry heat cooking method using direct heat, most often from open flames or charcoal embers. For the UK/AU usage describing cooking with the upper element of an oven, use the broiling tag.
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How to roast garlic on low temperature grill
Going to smoke some pork ribs on the grill, with a smoker box, planned temp with closed cover is about 90C (194F), but for sure less then the boiling point. This will probably take about 2:30 - 3 ...
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What is the charcoal snake method and how does it work?
I've read in places about using something called the charcoal snake method for slow smoking in a kettle bbq. What is it and how does it even work?
Here's an example picture.
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Gas grill compared to regular (high end) oven
I've always been a charcoal guy, but as I'm thinking about buying a new grill I've looked at gas grills, with the convenience of cleaning, speed etc.
But I still can't help to think a modern oven ...
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Is it better to fry or grill a steak? [closed]
Whenever I cook steak at home I usually grill it, but is this as good as frying?
I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...
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How to prevent fat splashes when I fry a burger?
The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up afterwards.
So I grill burgers using my ...
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Infrared on regular gas grill
I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use something like this by placing it on ...
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Is charcoal or the smoker at fault for low temperature smoking?
I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed.
Cured the smoker with 2 Lbs of charcoal. (6 hours)
Cleaned the smoker.
Prepped ...
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How do I adapt to grilling without a lid?
If a recipe explicitly asks to grill with the lid on (for example this jerk chicken), but I'll be grilling on a grill without a lid on one of those ubiquitous rectangular park grills, how should I ...
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Necessary to empty my pellet grill auger when I'm done grilling?
So, I have a wood pellet grill. Is it a good idea to make sure there aren't any remaining pellets in my hopper or auger when I'm done cooking?
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Can I grill a whole octopus without pre-steaming or poaching?
My local awesome fish market sells whole octopi, and my friend is having a BBQ. I figured nothing would be cooler than showing up with a whole octopus to throw on the grill, but most recipes I'm ...
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What is the difference between grills when frying a burger?
I'm new to cooking and I saw that there is several ways to fry/cook a burger. Saw it with a stone grill, pan, iron griddle; Would like to hear other types also.
But what is the difference in the ...
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How does fast food restaurants make grilled chicken
In most of the fast food restaurants which do grilled chicken, when they get an order, they take a chicken which looks like it is pre-cooked as it is yellowish in colour, and put it on the grill
This ...
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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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Any downside to pre making marinade and then putting it in the fridge?
I was just wondering, is there any downside to making a marinade and then storing it in the fridge before it's used?
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Looking for a good text on science of grilling and barbecue
I am looking for a good scientific text about grilling and barbecue.
I am looking for something that scientifically goes into the thermal decomposition process of wood when heat is applied to it, ...
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How do I flavor fish en papillote?
I cleaned and gutted a whole fish then stuffed with
rosemary and garlic. Wrapped it foil and cooked it on
charcoal grill. After it was done cooking, the fish lacked
the flavor of the herbs.
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Coverting grilling time to oven time
My recipe calls for grilling a pork loin for 25-30 minutes over medium high heat with the lid closed. How do I convert this to oven cooking time?
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Where to locate thermometer in my Weber charcoal grill
I am about to purchase a Weber charcoal grill. For optimal cooking, I want to be able to monitor and control the temperature surrounding my meat by operating the vents.
What is the best way to do ...
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How do I catch drippings on a charcoal grill?
It's time for me to buy a charcoal grill. I am looking into the Weber 22.5 inch.
I hope I will be able to use it to get smokey flavor as well with Alton Brown's "wood chips in aluminum foil method". ...
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The inside of my grill lid is rusting
I've seen lot's of questions in regards to the grate on a grill rusting (like this one: Can I still cook on my propane grill with rust?) but my situation is a tad different in regards to the lid. When ...
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Technique for shaping meat for cordon blue (alike)
In last few years I have eaten a few cordon blue like variations which were quite delicious.
I have tried replicating some of them at home, and while they were quite delicious I am wandering what ...
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How best to toast/brown marzipan?
The recipe/picture that I'm following calls for cutting out Christmas stars from marzipan and for the stars to be browned somewhat (does look nice).
Last time I did this, the stars deformed quite a ...
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Do burgers cook better when close or far apart?
I was in a debate with a friend in regards to cooking burgers if they should be close together or far apart on a grill. I searched the site but did not find anything that would answer my question so ...
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How to bake chips in microwave using grill?
Is it possible to prepare tortilla chips using the grill in a microwave? Can I bake anything for example, Indian version of samosa in a microwave using a grill rack? Here is a picture of a microwave ...
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Best practices for cooking steaks such as rib-eye at home [duplicate]
I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakhouses.
Oven or Pan? How about the seasoning and cooking ...
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How to grill portabello mushrooms properly
Recently my girlfriend and I tried grilling (over an open flame, like BBQ) some portabello mushrooms for burgers.
We failed miserably :( The mushrooms were soggy and raw at first. After grilling them ...
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Do metal skewers make a considerable different cooking time than wooden?
When making kebabs I usually use the metal re-usable skewers. However do they differ at all than their wooden counterparts? Dishes are fun to do but only if the meal is good.
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Sirloin Tip Kebab cooking times
I want to make some Beef Kebabs with onion, sirloin and peppers. I'm using metal skewers (if that helps). How long should I let the Sirloin cook on the kebabs? There is bite size pieces on a grill at ...
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How can I make my dish less sour?
I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
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Steaks taste horrid in the center?
I followed in this answer to How do you properly cook a steak?,
but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy and flavorless in the center, yet okay ...
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Are there dangers to using solid fuel on a propane grill?
In another question, a user proposed burning briquettes on a propane grill in order to get charcoal flavor on the meat.
I don't grill myself, so I don't know enough to judge whether this is a great ...
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How effective is the George Foreman grill in draining fat from cooking meat?
New to this site, and new to cooking, well cooking properly.
I have in my possession a George Foreman grill, not because of the advertising hype, but because I have a very limited space for cooking ...
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Putting "precooked corn on the cob" on the barbeque?
I bought 4 corn on the cob today, plasticwrapped, no husk left, cleaned and everything.
These have a sticker saying "precooked".
Should I assume that I can just place them directly on the barbeque, ...
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How to get stable and long lasting high temperatures in charcoal grill?
I have Weber one touch spherical grill (18.5") and trying to cook steaks with direct heat.
I place steaks when grill thermometer shows 450-500F, but after 2 or 3 minutes temperature starts dropping ...
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What should I use to build a parrilla?
Basically, I just need the grate. From what material should it be made, to make it food safe?
Any idea how I can obtain it in a reasonable price?
Per Wikipedia (emphasis added):
Asado (Spanish: [...
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What do I need to get started with American style Barbecue?
With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited ...
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Why can't I get that grilled taste from my outdoor grill?
We purchased a gas grill years ago. We have caste iron grates and high to low flames adjustment. It has this metal plate that covers the flames. I guess it's there to prevent grease from hitting the ...
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How should chuck roast be grilled to maximize tenderness?
Forgive me if this question has been asked before, I did a search and did not find it.
I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
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What temperature range is suitable for grill smoking?
I've noticed when smoking on the grill that sometimes there is no visible smoke, though there's the clear smell of burning wood.
Once the wood has begun to smoke, what grill temperature will ensure ...
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How does sous vide compare to other cooking methods?
I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...
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What features should I look for in a fireplace grill?
I recently moved into a new apartment that is equipped with a wood burning fireplace.
I am very excited about this, not only because burning wood on a cool day makes the world seem simpler and ...
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Mustard-fried burger patty
One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fried burger patty. It has a slightly ...
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Why does my kamado ceramic grill fall out of it's stand when I open it?
I just got a Large Big Green Egg with a nest. When I was at the store, they asked if I wanted one already put together, so I said yes. They gave me a nest that had a medium sitting in it.
Now, when ...
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I have leftover baked chicken - can I reheat it on the grill?
I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
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Using Pam on a Gas Grill
Is there anything wrong with spraying PAM (cooking oil in a can) on real hot grill grates in a gas grill to prevent meat from sticking?
My Dad practices this and I think it's crazy, as it undoubtedly ...
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Will steaming fish cause salt to come out or cause fish to fry in its own fat?
If you brine some fish and then boil it in water (make a soup) ,the salt and other nutrients leach right out thus defeating the purpose of the brine. I will soon buy a steamer, however I just wanted ...
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How hot do charcoal grills get?
As a college student, I am working with limited cooking equipment. There are several outdoor charcoal grills however, which students sometimes have cookouts on. How hot do can these grills get? I have ...
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Which BBQ grill is better: cast iron or steel
I am going to buy a BBQ and I am torn between a cast iron BBQ and a stainless steel BBQ. What are the advantages and downsides of each?
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Do I need to baste an injected turkey?
This evening I intend to grill a 3 pound turkey breast over indirect heat. I've brined the turkey and am intending to inject it with a butter injection concoction. Does a brined and injected turkey ...
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Cooking times and temperatures for whole fish on the grill?
I recently cooked some whole 7lbs salmon on the grill, wrapped in fig leaves, and left them on a bit too long; they were a little dried out. So, based on the idea that I'm cooking "thick" whole fish ...
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