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 Barbeque tips thread.

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packman
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PostPosted: Thu Jul 31, 2008 7:48 pm Reply with quoteBack to top

If its meat. it will be on my grill. steaks, ribs and pulled pork or brisket are the main things I BBQ.

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PostPosted: Thu Jul 31, 2008 8:18 pm Reply with quoteBack to top

JMRazor wrote:
Has anyone smoked brisket?


Yes! 4 hours at 160-175 degrees. Turned out awfully well. Used Pecan wood for flavor.

I use a propane gas smoker - I hate using electric.

My specialty is Pork Ribs - 6 racks at a time with pecan wood. 270 degrees at 3 hours and they are falling off the bone.

B

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Mr.X
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PostPosted: Thu Jul 31, 2008 8:21 pm Reply with quoteBack to top

MyMyselfAndI wrote:
^^^^ Mr.X

How can you have weird taste? Fazer is from Finland, right? And Panda Liquourice? I'm from Routsi, although escaped from said country... Smile


Well yes, but we also have cuisines like mämmi (it is good even though it looks wierd). Also grilled bananas are great (after you have done meat and everything else just put a bunch of bananas on the grill. It softens from inside and it's delicious with ice cream). This is not for the grill, but I usually make potatos in the oven. Finely sliced potatoes soaked in a tasty sweet chili sauce and at top put some cheese. First 200 celsius and 20 minutes in the oven then add the cheese and lover the temperature to 180. After 5-10 minutes you have great tasteful potatoes to eat with your ribs...

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Gnasher
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PostPosted: Thu Jul 31, 2008 10:23 pm Reply with quoteBack to top

BBQs are pretty much obligatory kit here Down Under. Even tiny apartment balconies have a Weber parked there. We used to be BBQ snobs and used all kinds of fancy woodchips, special charcoal etc but now we've gone over to the Dark Side and use gas. Same results - half the aggro and mess.

If you are cooking something that's been marinaded in any kind of sticky goo I can highly recommend those silicon mats that you place directly on the grill. It stops the marinate gunking everything up and saves HOURS of scrubbing and cleaning afterwards because the mats just need a quick rinse in hot water.

Note to Brits: When using a charcoal BBQ please do not start cooking as soon as you've ignited your coals with a generous dousing of lighter fuel. It tends to taint the food.

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The Man
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PostPosted: Fri Aug 01, 2008 12:16 am Reply with quoteBack to top

For Brisket the key to keeping it moist is brine the sucker before placing in the smoker. Minimum 2 hours in the brine.

250F degrees, 1.5hrs per lb....not sure what the translates into for C per Kg. (is an hour the same in metric?????)

If you get to more than 4 hours of cook time, stop the smoke, your meat is not going to "take" any more flavor from it. Then wrap the meat in foil to help keep moist.

Also put the brisket fat side up so the melting fat falls into the meat keeping it moist.

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Bruce Banner
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PostPosted: Fri Aug 01, 2008 12:49 am Reply with quoteBack to top

We just bought a new gas grill. I prefer charcoal... but convenience was important. We've been grilling out when it hasn't been raining. Tomorrow we're doing steaks... but I think I may turn my steak into kebabs... I miss vegetables.
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PostPosted: Fri Aug 01, 2008 7:45 am Reply with quoteBack to top

Gnasher wrote:

Note to Brits: When using a charcoal BBQ please do not start cooking as soon as you've ignited your coals with a generous dousing of lighter fuel. It tends to taint the food.


@gnasher
if you look at the original post. the chimney burns all the coals hot. no lighter fuel / petrol needed.

there is a picture of firelighter being used with it. but the instructions state newspaper is all thats needed.

has anyone noticed the bbq sauces are too sugary ?

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