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66 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. ...
Athanasius's user avatar
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45 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 ...
Cascabel's user avatar
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43 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. ...
Preston's user avatar
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38 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 ...
Chris H's user avatar
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33 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 ...
SgtStens's user avatar
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33 votes
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Is this meat that I was told was brisket in Barcelona the same as U.S. brisket?

That looks like a pretty typical brisket to this American. The tricky thing is that "brisket" means different things. I'll put aside that butcher cuts are different around the globe, and ...
AMtwo's user avatar
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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 ...
Chris H's user avatar
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24 votes

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

Germs/bacteria are not a concern and are killed by the heat. Always pre-heat your grill/bbq to smoke/burn off old food and oils, allow easy cleaning with a steel grill brush, and allowing new ...
UnhandledExcepSean's user avatar
23 votes

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

American butcher here. Started as a youth dressing out beeves with grandpa and uncles, studied meat processing as a vocational training in 11th and 12 grades (in the early 90's), and have worked ...
Haw'n Hillbilly's user avatar
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,...
FuzzyChef's user avatar
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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 ...
Willk's user avatar
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17 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 ...
moscafj's user avatar
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14 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 ...
SZCZERZO KŁY's user avatar
14 votes
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What can I cook in Kamado Joe egg that I can't cook in Weber Master Touch Grill?

I've used Weber kettle grills for a long, long time and switched to a Kamado Joe II as a lockdown buy. Overall there's almost nothing you can do on a Kamado style barbecue that you can't do on a ...
GdD's user avatar
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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 ...
Paul TIKI's user avatar
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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 ...
Cos Callis's user avatar
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11 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 ...
MaxW's user avatar
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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 ...
JimmyJames's user avatar
9 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.
John Feltz's user avatar
  • 1,870
9 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 ...
Robin Betts's user avatar
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9 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 ...
MarsJarsGuitars-n-Chars's user avatar
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 ...
Behacad's user avatar
  • 1,892
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 ...
Cos Callis's user avatar
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7 votes
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Smoker or Sous Vide first?

Smoke first, then sous vide. There are a few reasons as to why you could smoke first: (i) It has been shown that cold food/meat will take on smoke flavor better than warm meat (Source: AmazingRibs) ...
Jin's user avatar
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7 votes
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Bottom of my charcoal grill keeps falling out

Push & twist, very similar mechanism to a bayonet-fitting light bulb. Three hooks go over three pins, then you turn it to lock. I cannot tell from the photos whether the pins are in situ. ...
Tetsujin's user avatar
  • 29.8k
7 votes

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

Short answer...nothing. The Weber is well-suited for all grilling and BBQ tasks. I have had a Big Green Egg for 20 years. I've used lots of kettle grills. The advantage of a ceramic cooker like ...
moscafj's user avatar
  • 76k
6 votes

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

They're the ones who are eating it; just give them what they want with a smile. It's no skin off your back. About 12% of Americans like well done steak, sometimes even with ketchup. And undercooked ...
Batman's user avatar
  • 1,967
6 votes

Why does barbecue sauce break down and become watery in baking

When you bake meat, certain proteins in it change and contract, squeezing out liquid. That liquid will mix with any miscible liquid around it, of course. The result will be colored like your BBQ sauce,...
Sneftel's user avatar
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6 votes
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How To BBQ Sausages

Those are what you would refer to as "Hot Dogs" in American parlance. They can be heated by any means you deem suitable, including boiling, microwaving, baking, frying etc. They do however need to be ...
bob1's user avatar
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6 votes
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Chicken didn't retain flavour from marinade

The scientific foundation for this answer is in the fantastic post pointed out in the comments here. How can I better ensure that the flavour seeps into the meat more uniformly? Basically there are ...
Juliana Karasawa Souza's user avatar

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