All things BBQ

[girlsmiley]

I like the NG for two reasons; I never have to deal with filling a tank, and it works just fine when it's -30°C outside.

Low and slow ribs are just that. Cooked at about 225°F (107°C) for 4 to 5 hours, with some smoke until they bend about 90° when you pick the rack up in the middle. They aren't dried out and are very tender, but still have some chew to them. The ones that are boiled in foil (3-2-1 ribs) lose a bit of flavor.

But really, the best BBQ is the one that you personally like.

Sorry mate, I didn’t even think about the crazy temperature up there. Makes perfect sense.

You reckon no foil is the go? I’ll try that. Thank you very much

 

[mordbrand]

No offense, but that is a grill. Actual barbecue is  smoked. You can simulate barbecue on that thing, but it just isn't real barbecue.

 

[girlsmiley]

No offense, but that is a grill. Actual barbecue is  smoked. You can simulate barbecue on that thing, but it just isn't real barbecue.

None taken because that is incorrect. You may know it as a grill, but down here it is most definitely a barbie.

 

[juttjaw]

BBQ has two requirements, fire and smoke. I don't think it matters what you use to achieve that.

 

[NemoNautilus]

BBQ smoke is an aphrodisiac

 

[thør]

Sorry mate, I didn’t even think about the crazy temperature up there. Makes perfect sense.

You reckon no foil is the go? I’ll try that. Thank you very much

If the meat is low on fat, foil is a good way to get tenderness. Or, it can speed up your cook time. But once you are able to enjoy ribs without foil, you’ll wonder why you ever used it. It’s like how your partner feels after a clockwise swirl with your tongue.

I use pink paper for wrapping beef short ribs and brisket to get my ver the “stall”. Once, I had amazingribs.com for my home page on the laptop. They have some awesome tips there.

 

[Sh1ne0n67]

Do you want to explain what you Yanks reckon bbq is? Because when I hear “grill” all I think about is cheese on toast in the oven.

BBQ:
https://www.menupix.com/kansascity/restaurants/2506245/Gates-and-Sons-Bar-B-Q-Kansas-City-MO

Grill:
https://www.forbes.com/sites/forbes.../30/memorial-day-grill-sales/?sh=76c7055bd8a1

 

[girlsmiley]

BBQ:
https://www.menupix.com/kansascity/restaurants/2506245/Gates-and-Sons-Bar-B-Q-Kansas-City-MO

Grill:
https://www.forbes.com/sites/forbes.../30/memorial-day-grill-sales/?sh=76c7055bd8a1

That shits me. The natural gas bbq, sorry “GRILL,” is the same price as the LPG model.

Bastards are ripping us off down here. I’ll google Gates and Sons because your link is a bit how you going

 

[oggbashan]

This year our local council introduced a regulation banning barbecues from all our beaches because of trouble caused by people abandoning disposable ones while still alight.

The problem? They announced by a small notice in our local paper which most residents wouldn't read. But barbecues on our beach are usually used by visitors who would have no idea they are banned. Today? At least 15 were alight.

Enforcement officers? Don't be silly. They cost money, particularly on Bank Holidays.

 

[thør]

It's a red flag day today, meaning no open fires. This ban prohibits open burning within the Anchorage area and applies to all open fires including backyard fire pits and recreational fires. Commercially produced charcoal, propane, and pellet fired barbecues are exempt from the burn ban but extreme caution should be used when operating. So, essentially, my natural gas grill is legally banned because it's not in the exception list. But, what? me worry?

 

[juttjaw]

If the meat is low on fat, foil is a good way to get tenderness. Or, it can speed up your cook time. But once you are able to enjoy ribs without foil, you’ll wonder why you ever used it. It’s like how your partner feels after a clockwise swirl with your tongue.

I use pink paper for wrapping beef short ribs and brisket to get my ver the “stall”. Once, I had amazingribs.com for my home page on the laptop. They have some awesome tips there.

I've used Amazing Ribs for years! Love that site. I've made some killer meat off of there. I also used a lot of Steven Raichlens stuff when I was starting out. He can be a bit whacky with his shit, but he knows how to do it right.

 

[girlsmiley]

This year our local council introduced a regulation banning barbecues from all our beaches because of trouble caused by people abandoning disposable ones while still alight.

The problem? They announced by a small notice in our local paper which most residents wouldn't read. But barbecues on our beach are usually used by visitors who would have no idea they are banned. Today? At least 15 were alight.

Enforcement officers? Don't be silly. They cost money, particularly on Bank Holidays.

Alight. At the beach. *blinks*

 

[thør]

I've used Amazing Ribs for years! Love that site. I've made some killer meat off of there. I also used a lot of Steven Raichlens stuff when I was starting out. He can be a bit whacky with his shit, but he knows how to do it right.

I've enjoyed how Amazing Ribs uses food science to debunk many myths. Steve R is cool, too, and even the online Weber recipe page is decent, along with the food network site.

I generally just cook by feel and however my mood is. I ruined some ribs a couple months ago (but they were still eaten) by following a recipe too close without regard for the moisture content of the meat. I had another rack of the same ribs and just braised them in the instantpot with liquid smoke. They were head and shoulders above the rack I ruined, yet not near as good as normal.

 

[juttjaw]

I've enjoyed how Amazing Ribs uses food science to debunk many myths. Steve R is cool, too, and even the online Weber recipe page is decent, along with the food network site.

I generally just cook by feel and however my mood is. I ruined some ribs a couple months ago (but they were still eaten) by following a recipe too close without regard for the moisture content of the meat. I had another rack of the same ribs and just braised them in the instantpot with liquid smoke. They were head and shoulders above the rack I ruined, yet not near as good as normal.

I do too, mostly. I try a lot of new things and usually need some type of recipe format for proportions. That, and I have a horrible memory when it comes to what I did the last time. I need a little structure, I guess. I have about a gazillion hand written notebook pages that involve tweeks and ideas. Very few actually make it to a full formed recipe. I really only do that when someone asks for one. Then it forces me to sit down and write it out.

Anyway, yeah, I like BBQ!

 

[rockcasbah]

I have a Weber charcoal kettle at the lake, a propane Genesis II at home and a Coleman gas at the ocean house.

But following recipes and web sites and measuring moisture content in meat? Ha! Never. Freestyle.

 

[girlsmiley]

I have a Weber charcoal kettle at the lake, a propane Genesis II at home and a Coleman gas at the ocean house.

But following recipes and web sites and measuring moisture content in meat? Ha! Never. Freestyle.

Where’s the love?

Meanwhile, I’ll be over here with my gloves and probes and wifi that tells me the temperature via the app LOL.

 

[thør]

I do too, mostly. I try a lot of new things and usually need some type of recipe format for proportions. That, and I have a horrible memory when it comes to what I did the last time. I need a little structure, I guess. I have about a gazillion hand written notebook pages that involve tweeks and ideas. Very few actually make it to a full formed recipe. I really only do that when someone asks for one. Then it forces me to sit down and write it out.

Anyway, yeah, I like BBQ!

I think my best purchases of grilling/bbqing accessories are:
The IQ blower for the kamado (Alton Brown likes it and so do I).
The Thermoworks remote pit/meat thermometer.
The Thermoworks Thermapen.
A Grill Rescue brush with the Kevlar head.
Stainless steel veggie basket.

Now, I need to plan for the weekend. I have a pork butt thawing in the fridge.

 

[Chernosoth]

Buying fuel is too much hassle. If I want to cook outside, I could buy or make a solar oven.
https://www.sunshineonmyshoulder.com/wp-content/uploads/2015/04/SolavoreSport-700.jpg

 

[rockcasbah]

Where’s the love?

Meanwhile, I’ll be over here with my gloves and probes and wifi that tells me the temperature via the app LOL.

Zen, not technology. Ask any real cooker of meat.

 

[juttjaw]

I think my best purchases of grilling/bbqing accessories are:
The IQ blower for the kamado (Alton Brown likes it and so do I).
The Thermoworks remote pit/meat thermometer.
The Thermoworks Thermapen.
A Grill Rescue brush with the Kevlar head.
Stainless steel veggie basket.

Now, I need to plan for the weekend. I have a pork butt thawing in the fridge.

I have yet to get the multi probe thermoworks grill thermometer. I want one, but haven't purchased it yet. I do have 2 thermapens that I absolutely can't live without. Nor would I want to.

I've thought about the blower, also noted by Alton, but haven't had a need just yet. Most of my low and slow happens in my cabinet. I have done a few briskets on the Weber kettle, using a fancy charcoal snake. Works pretty well at keeping the temp right and it's pretty hands off. I. Done with it though, I'll just use the smoker.

My gas and charcoal grill grates are immaculate. I tend to buy about 200 grill brushes a year. Maybe it's time to give yours a try. As for the smoker?? It's dripping with flavor and I wouldn't have it any other way.

 

[thør]

I have yet to get the multi probe thermoworks grill thermometer. I want one, but haven't purchased it yet. I do have 2 thermapens that I absolutely can't live without. Nor would I want to.

I've thought about the blower, also noted by Alton, but haven't had a need just yet. Most of my low and slow happens in my cabinet. I have done a few briskets on the Weber kettle, using a fancy charcoal snake. Works pretty well at keeping the temp right and it's pretty hands off. I. Done with it though, I'll just use the smoker.

My gas and charcoal grill grates are immaculate. I tend to buy about 200 grill brushes a year. Maybe it's time to give yours a try. As for the smoker?? It's dripping with flavor and I wouldn't have it any other way.

My favorite way to clean the Weber grate is to get it hot and use snow on a wire brush. But, the Grill Rescue brush with water does a really nice job. I have the stainless grates so a little water doesn't promote rust as it does on cast grates. In the Kamado with the cast grates, everything burns off at about 1000°F and only a light brushing is required. Then, I spray it with canola oil when it cools down. It would be much easier to clean if my SO wasn't so fond of way too much BBQ sauce caramelized onto her food.

 

[juttjaw]

My favorite way to clean the Weber grate is to get it hot and use snow on a wire brush. But, the Grill Rescue brush with water does a really nice job. I have the stainless grates so a little water doesn't promote rust as it does on cast grates. In the Kamado with the cast grates, everything burns off at about 1000°F and only a light brushing is required. Then, I spray it with canola oil when it cools down. It would be much easier to clean if my SO wasn't so fond of way too much BBQ sauce caramelized onto her food.

I'm lucky, my kids grew up eating it the way I like it, very lightly sauced, if at all. The wife? She will eat it if I make it, so, I usually just kiss it with sauce to caramelize. Thatz only on ribs tho. The rest is bare naked. Let my cook speak for itself.

The brushes I use are junk. Most times I leave them close to the heat source or on top and they're toast. I'm afraid to get anything nice, cause I'll probably just ruin it anyway.

 

[mordbrand]

If you cook on a grill, you haven't had real barbecue. Might as well soak it in some liquid smoke and toss it in the oven.

Real barbecue is cooked low and slow with smoke from natural wood or hardwood lump charcoal. Briquettes or open flame just aren't the same.

 

[thør]

It's nice to have options.

 

[thør]

And speaking of, these were the options for dinner this evening.