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Rose
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Barbecue and Grilling Thread 1
#23269459 - 05/25/16 11:04 AM (7 years, 8 months ago) |
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Summer is upon us in the Northern Hemisphere and it is time to break out the charcoal and Webbers... although I run mine year round.
I confess, it is not the most efficient or cost effective way to cook but my God is it good when you pull it off... like the turkey I smoked for Thanksgiving, or the brisket I turned into pastrami with a cure, some peppercorns and coriander and smoke... etc.
So what are your preferences, tips and tricks, favorite things to cook and whatnot?
-------------------- Fiddlesticks.
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LogicaL Chaos
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Re: Barbecue and Grilling Thread [Re: Rose] 1
#23269548 - 05/25/16 11:35 AM (7 years, 8 months ago) |
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Nice!
My GF just bought a BBQ. A gas one. Still needs to be assemble and needs a tank.
Ive only really used gas, and wood when i camp.
I like open flame the best. Ive used an Infered (sp?) type and it just wasnt as fun to use 
Tips? watch the BBQ the whole time its running, easy to burn your meats. Slow cook is best. And keep plastic bags away from the gill, ive had a bag of bunz fly on my GFs brothers grill and it melted plastic onto the side the BBQ. fucked it up good.
My favorite thing to cook is burgers and BBQ chicken. And kabobs are fun too.
Ever feel the pressure when lots of guest are over and u are cooking for them? i cant stand the pressure!
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Rose
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Re: Barbecue and Grilling Thread [Re: Rose] 1
#23269563 - 05/25/16 11:39 AM (7 years, 8 months ago) |
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The trick to keeping the temps right for smoking.
Start with about 1 & 1/2 chimneys full of charcoal set up for indirect and just light the center of the pile with some lighter fluid. This will start a small fire that works outwards from the center of the coals. If the fire is too small, use a handful of wood chips over the lit coals and leave the top off so they catch fire and light more coals. If the fire is too big, strategically pour bits of water on some of the burning coals to reduce the flames and temperature. Keeping a long lasting fire of around 225-275 an a Webber grill takes some practice but it sure is fun and rewarding if you can pull it off. The bottom air vents seem most important for temp control. You only want them open a sliver or two. Keep an eye on the temperature.
I would love a smoker but at the cost, I am happy to use my Webber for smoking instead. It works fine but it just takes a bit more attention since the heat can climb rather fast if you step away for over 30 minutes.
-------------------- Fiddlesticks.
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LogicaL Chaos
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Re: Barbecue and Grilling Thread [Re: Rose]
#23269570 - 05/25/16 11:41 AM (7 years, 8 months ago) |
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Sounds tricky. What kinds of wood are best for smoking with?
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Rose
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Quote:
LogicaL Chaos said: Nice!
My GF just bought a BBQ. A gas one. Still needs to be assemble and needs a tank.
Ive only really used gas, and wood when i camp.
I like open flame the best. Ive used an Infered (sp?) type and it just wasnt as fun to use 
Tips? watch the BBQ the whole time its running, easy to burn your meats. Slow cook is best. And keep plastic bags away from the gill, ive had a bag of bunz fly on my GFs brothers grill and it melted plastic onto the side the BBQ. fucked it up good.
My favorite thing to cook is burgers and BBQ chicken. And kabobs are fun too.
Ever feel the pressure when lots of guest are over and u are cooking for them? i cant stand the pressure! 
Hehehe. That pressure is nice. It means they are hungry and smell what the Rock is cooking. But yeah, it is like, "It will be done when it is done and not a moment sooner!!!"
I appreciate gas grills BUT I already have an oven indoors, so my joy in outdoor cooking is giving food that charcoal and smoke flavor.
Open fire cooking is delightful. I have a skillet, Dutch oven and a reversible griddle just for cooking over fire. My chili over mesquite wood in a Dutch is other worldly.
-------------------- Fiddlesticks.
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Rose
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Quote:
LogicaL Chaos said: Sounds tricky. What kinds of wood are best for smoking with?
There are many woods for smoking.
Mesquite is the strongest and is best used with robust flavors or in short bursts. A steak over mesquite is nice, or chili.
Hickory is kind of the all around champion, it is pretty strong smoke but it works with almost anything, although there are better smokes for white meats.
Fruit woods are great for lighter meats like pork or poultry. Notice almost all bacon is applewood or hickory smoked? Cherry is GREAT for turkey IME. Orange is also quite nice. These woods are more mild in smoke and also go quite well with grilled fruits and veggies or skewers.
Alder, pecan and oak are the other popular woods I can think of. Haven't quite yet got a feel for any of them. They are fine, I just haven't found anything that specifically NEEDS their smoke to taste better but I would love some tips.
You can use smoke wood, particularly chips, on gas grills if you shake them in water first and keep them in a foil or iron container. Many tutorials on YouTube for this.
On charcoal, you can use larger chunks of wood for the smoke or even make a fire entirely out of smoke wood, which is quite nice when cooking in an iron cauldron or Dutch oven, where less smoke would naturally get into the dish without making more smoke from the get go.
-------------------- Fiddlesticks.
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LogicaL Chaos
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Re: Barbecue and Grilling Thread [Re: Rose] 1
#23269603 - 05/25/16 11:54 AM (7 years, 8 months ago) |
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Yah, i bet charcoal with wood smoking tastes amazing. Someday, i wanna get into old skool BBQ. I mean thats what all the Hardcore BBQ places do.
Im not sure what a Dutch oven is. Sounds like u you know a ton about BBQ, way more than me
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Rose
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Be careful with Dutch Ovens. The urban dictionary has its own version... 
A Dutch oven is basically a cast iron cauldron with a top that can also take charcoal so you can kind of broil and/or bake things if you want to... or just use it as a soup kettle.
The trick with smoke, (and yes it does taste amazing if used right, I mean using air as a seasoning is cool AF), is that you can over smoke things so there is some trial and error. At first, use less wood for smoke and smoke for about half as long as you suspect you may need to then adjust from there the next time. Do not start by smoking PRIME cuts of meat. Get your technique first with chicken, racks of ribs, or even hamburgers. Too much smoke or the wrong wood (especially heavy mesquite) can kill your cook... but the meat can be cubed and used in a soup or stew where the heavy smoke and dried meat will both be rejuvenated and repurposed by the broth... especially if you have an extra day to let it cool, settle, and then reheat it the next day. Soup is always better the next day anyway (just don't add noodles if it is a noodle soup, until you are almost ready to serve).
Smoking does dry your meats a bit more than other cooking methods because it is such a low and slow process. A spray bottle is essential for keeping the moisture up, as is a drip/water pan in many cases. To shoften smoked meat, wrapping in foil for 30-60 minutes is a hell of a trick. Make two racks of smoked ribs and wrap one in foil at or near the end of the cook. See which falls off the bone when done.
-------------------- Fiddlesticks.
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LogicaL Chaos
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Re: Barbecue and Grilling Thread [Re: Rose] 1
#23269685 - 05/25/16 12:22 PM (7 years, 8 months ago) |
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haha, i wont google it 
theres so much to learn! 
U should have your own cooking show or something. U got this down to an art for sure
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Rose
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I am getting the hang of it. It is certainly an art. An art that involves an open fire... and every single fire is different so each cook is a little different too, even if you make the same thing.
My quest for the origins of American chili alone is worthy of its own YouTube channel. :p
-------------------- Fiddlesticks.
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LogicaL Chaos
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Re: Barbecue and Grilling Thread [Re: Rose]
#23269724 - 05/25/16 12:38 PM (7 years, 8 months ago) |
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I love me some amazing chili, but the fart gas it produces is unmatched adn i must isolate myself to protect my fellow chili lovers still eating
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zappaisgod
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Re: Barbecue and Grilling Thread [Re: Rose] 2
#23269739 - 05/25/16 12:44 PM (7 years, 8 months ago) |
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My favorite thing to smoke is a prime rib. Tie it up and use a simple rub. Even in an oven the best way to cook a roast beef is at low temp for a long time. You get beautiful medium rare all the way through with no gray outer part. Use hickory chunks on lump charcoal and keep the temp around 225. I put an oven thermometer in close to the meat to make sure the temp is good (pro-tip; smear dishwashing liquid on the thermometer glass. That way the soot can easily be wiped off) I keep the smoke going hard. Usually takes about 4 hours. Use an instant read thermometer and cook to desired temp. Remove from smoker, wrap in foil and let rest a good twenty minutes. I usually just serve it as pieces with the bone and pieces without but if the bone pieces are too big you can separate them (after cooking). Slice the boneless part to desired thickness and then give the bones to the people who bid the fucking most because they are the best part!
You get perfectly medium rare roast beef, no overcooked outside with a lovely smoke ring and good crust. Perfect. It is actually easy to make. Sit by the smoker with your beers and friends and check the heat and the smoke every beer or so and it is good times.
I know this sounds weird because barbecuing was invented to render shit cuts palatable but this is the absolute best way to cook a prime rib.
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zappaisgod
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Re: Barbecue and Grilling Thread [Re: Rose]
#23269742 - 05/25/16 12:45 PM (7 years, 8 months ago) |
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Quote:
Rose said: I am getting the hang of it. It is certainly an art. An art that involves an open fire... and every single fire is different so each cook is a little different too, even if you make the same thing.
My quest for the origins of American chili alone is worthy of its own YouTube channel. :p
Ever use chunks of venison?
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Rose
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Hehehe. Well, the original chilis were made without beans. "Anyone who knows beans about chili knows there ain't no beans in Texas chili!" is a mantra to this day. Perhaps explore the Texas Red style of chili,
Chili has always been a cheaper dish, so as it migrated North and East, things like kidney beans and tomatoes were added to the recipe to reduce the intensity of the flavors and to stretch out a batch. It was a logical evolution of a poor man's food.
Chili was evolved from chili con carne, a Mexican dish of meat (usually pork and/or beef) smothered in a red sauce quite similar to enchilada sauces. Such a dish goes great with a side of rice and refried frijoles. You know?
Because it could use dried goods such as dried peppers, oregano, salt beef or salt pork, and also root veggies like onion, it was easy to make chili from a traveling chuck wagon for the cowboys of the Southwest. Also, the herbs and chilis could be planted along the wagon trail for the cook to use fresh ingredients at time. Then in San Antonio, chili queens, Mexican women who kind of invented the street food cart, became very popular for the bar hoppers around town. Nothing like a hot, spicy bowl of chili before grabbing a few beers after a long day.
Texas prisons were rated by inmates for the quality of their prison chili.
And on and on and on...
-------------------- Fiddlesticks.
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Rose
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Re: Barbecue and Grilling Thread [Re: zappaisgod]
#23269775 - 05/25/16 12:54 PM (7 years, 8 months ago) |
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God, a standing roast is a thing of beauty! I will have to try that on a grill. I have my indoor oven technique down.
-------------------- Fiddlesticks.
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Rose
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Re: Barbecue and Grilling Thread [Re: zappaisgod]
#23269778 - 05/25/16 12:55 PM (7 years, 8 months ago) |
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Quote:
zappaisgod said:
Quote:
Rose said: I am getting the hang of it. It is certainly an art. An art that involves an open fire... and every single fire is different so each cook is a little different too, even if you make the same thing.
My quest for the origins of American chili alone is worthy of its own YouTube channel. :p
Ever use chunks of venison?
Not yet in chili, but venison and elk are easily bartered for in my neck of the woods.
-------------------- Fiddlesticks.
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zappaisgod
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Re: Barbecue and Grilling Thread [Re: Rose] 1
#23269789 - 05/25/16 12:59 PM (7 years, 8 months ago) |
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I can't easily get elk but I like venison better than beef. It's gaminess comes through the other flavors better. And I don't use ground meat.
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Sun King



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Re: Barbecue and Grilling Thread [Re: zappaisgod] 2
#23269800 - 05/25/16 01:02 PM (7 years, 8 months ago) |
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I ate a moose in wyoming. He was a meatloaf.
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Rose
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Re: Barbecue and Grilling Thread [Re: zappaisgod] 1
#23269815 - 05/25/16 01:10 PM (7 years, 8 months ago) |
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Quote:
zappaisgod said: I can't easily get elk but I like venison better than beef. It's gaminess comes through the other flavors better. And I don't use ground meat.
I agree with the gaminess. Venison is superb and I should use it more.
I will sometimes use ground meat in chili, usually if I am cooking for a group. Usually at about 1/4th to 1/5th the amount of cubed meat. Just for a texture variance and mouth feel, not the main attraction.
My chili secret (well one of them) is using a rack of pork spare ribs, cut into 2-3 rib sections. The bones add a wonderful silky richness to the broth, and really, once the pork falls off the bone, I know the chili is done. I can remove the bones, cut up the pork, and try and remove as much cartilage as possible, while knowing a few bits of inedible cartilage will remain to give the dish a rustic, rugged, every bowl is different kind of feel. I kind of like seeing people have to spit out a few inedible bits of grit while they eat a traditional cowboy meal, you know?
-------------------- Fiddlesticks.
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LogicaL Chaos
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Re: Barbecue and Grilling Thread [Re: Rose]
#23270278 - 05/25/16 03:23 PM (7 years, 8 months ago) |
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A history lesson on chili?
u shouldnt have 
thanks Rose
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