65 votes

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

I'm rather surprised by the judgmental tone in some of the answers here. A well-done steak is a culinary preference; just because you don't share that preference is no reason to be rude about it. ...
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  • 31.6k
46 votes
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Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I...?)

Why pizza/wood ovens, but not BBQ/smoker? Fire is not fundamentally a problem indoors; there are certainly safe ways to do it, like fireplaces. The things that make fire dangerous are lack of ...
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  • 57.4k
42 votes

What is the value of the "Texas Crutch"?

The primary benefit of crutching a large piece of meat on the smoker is to reduce evaporative cooling. What is Evaporative Cooling? When water is heated, it evaporates into vapor that we call steam. ...
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  • 3,790
39 votes
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What can be done with accidentaly oversalted beef?

Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the ...
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  • 39k
34 votes

What can be done with accidentaly oversalted beef?

Make a soup out of it! Dice the meat up, sweat some aromatics (onion, celery, etc.) in a pot, put in 1-2 liters of water, add the meat and let it come to a boil. Then, bring the heat down to a ...
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  • 831
24 votes

Why do I find rocks inside bags of lump charcoal?

I've often seen small stones in charcoal, and it makes sense. Charcoal is often a byproduct of logging, made from lower quality wood such as branches and thin growth at the top of trees. During ...
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  • 39k
22 votes

Wild Salmon from grill is too dry

The answer to "how do I grill plain wild salmon without it being dry" is both simple and hard: don't overcook it. Wild salmon fillets are thinner, with less fat, than farmed salmon. As such,...
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  • 47.5k
18 votes

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

I would avoid "steak", which will dry out and become tough when cooked well done, and cook a cut of meat that is meant to be braised or grilled low and slow. That will mean that the cut has enough ...
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  • 66.5k
18 votes
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Wild Salmon from grill is too dry

Cedar planks. https://www.thespruceeats.com/cedar-plank-salmon-4140628 So easy, so delicious and it works great. Get cedar planks. You can pay big bucks for cedar planks intended for this use. Or ...
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  • 6,086
16 votes
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How do I prevent salmon sticking to the BBQ grill?

If you don't fancy cooking in aluminium foil (kind of takes the point away), you need to make sure you have a super clean, extremely hot grill. Why? Clean (No tasty burnt fat from the burgers), ...
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  • 4,293
15 votes

How do I prevent salmon sticking to the BBQ grill?

Use aluminum foil or even non-stick aluminum foil directly on the grate. You can use a fork to punch holes in it so that you get optimal smoke circulation if you like. The fish won't stick and clean-...
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  • 58.1k
15 votes

What is the source of smoky flavor for barbecued foods?

Harold McGee's "On Food and Cooking" has an interesting explanation on the chemistry of smoke (pg 448 on my edition). This is a summary of what it says: The three main component of wood are: ...
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  • 3,740
15 votes
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Why do BBQ sauce recipes specify that you must cook the sauce?

Most of the popular ingredients for BBQ sauce (vinegar/ketchup/sugar etc.) tend not to mix very well together. I know whenever I've made BBQ sauce, placing all of the ingredients into a pan together ...
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15 votes

What can be done with accidentaly oversalted beef?

Use raw potato. If the meat is already BBqued put in between layers of raw potato slices. Then reheat it [meat] by boiling it with whole potato, then for a short while put on preheated pan. If you ...
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13 votes

How can I light charcoal faster?

This bugged me for a long time, and I assumed that there were better ways. And there are! Mostly notably you want to introduce the coals to more of your friend, Mr. Oxygen! Plight of firefighters ...
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  • 13.8k
12 votes

Dry and Tough Rumproast

The Maillard reaction occurs about 280 to 330 °F depending on the food. For meats this denaturing of the proteins also results in the release of water, so the meat gets hard and dry. By cooking at a ...
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  • 2,631
11 votes
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Is there any advantage of applying dry rub overnight for baby back ribs for smoking?

Many people have strong opinions on when to apply a rub -- some say to allow at least a few hours and preferably overnight. Others literally apply it as they are putting them in the smoker/oven. ...
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  • 31.6k
11 votes

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

Please, Please, Please do not try to do indoor smoking without equipment made for it. It is Dangerous! DANGEROUS Devices that use open flame inside your house take advantage of a chimney to let the ...
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  • 389
11 votes
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How long to cook a 150 lb. pig in the ground?

Last time I did one it was an overnight proposition, sources I find recommend planning on 24 Hours for a 150lb Kalu-a-que. A pig roasted in the ground, Hawaiian or Kalua style, can take 12 hours ...
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  • 18.1k
10 votes

Is wood a good alternative to charcoal for bbq fuel?

You can use any non-poisonous wood you like. Every wood has a different heat and smoke profile. "Soft woods" like birch will generally burn very hot for a short time, so OK for sausages, small meat ...
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  • 24.9k
10 votes

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

I would look for cuts which can stand marination, and marinate them. Onglet (Hanger), Bavette, and Flank steak come to mind. The type of cut I'm thinking of tends to have a ropier texture, and be ...
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  • 1,785
10 votes
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Dry and Tough Rumproast

That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.' At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening ...
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10 votes

Why do I find rocks inside bags of lump charcoal?

When buying lump charcoal (which is my preference) I've found that the brand is really important. Some of these producers are sourcing their wood from worksites or other potentially contaminated ...
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9 votes
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Smoked a brisket that was edible but not great. What would you do differently?

From what I can tell you're generally on the right track here. From what you've said, there are probably just a few issues. tough/dry/rough. Believe it or not not cooking long enough could be the ...
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  • 1,040
9 votes
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How do you barbeque a whole piece of fish?

I BBQ whole fish or fish filets with or without skin quite regularly. You suspect the BBQ was too hot, but usually BBQs are not hot enough (unless you were REALLY hot and over like 800F?). Make sure ...
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  • 1,718
8 votes

Why do BBQ sauce recipes specify that you must cook the sauce?

There are some sauce recipes where you need to thicken them to the point where they'd stay on whatever it is you're grilling. If you didn't cook them down, they'd have the consistency of a marinade, ...
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  • 75.7k
8 votes

What's the formula for cutting vinegar acidity?

Cut it with water. Commercial white vinegar is basically nothing but water and acetic acid. 3 units of 5% vinegar and 2 units of plain water give 5 units of 3% vinegar.
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  • 1,860
8 votes

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

It does not matter 'why' you want to make 'well done' steaks, if that is what you want to do, for yourself or your guests, it is 'ok'. No, it's not actually bloody but some people are stuck with that ...
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  • 18.1k
7 votes
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When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?

TLDR; This method is used many professionals for smoking ribs. Each number signifies the number of hours per phase. Smoke as normal for 3 hours, followed by 2 hours cooking wrapped in foil, and ...
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  • 2,989
7 votes
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What cooking techniques can be used on a barbecue?

First off, you can use a gas grill as a gas burner, and cook anything you could on the stove. It won't be very efficient, and won't be as pleasant as using a stove, but it'll work. The one big ...
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