Barbecue

[Corinthian]

I might be hosting a barbecue fartee at the end of Avgust and am going to access the TankNet Cooking Collective for barbecue recipes and stories for motivation/inspiration.

 

It's pot luck, i.e. friends will be coming over with their own meat to grill. My contribution (aside from the venue and the grill itself) will be some chicken marinated in lemon-cinnamon-balsamic vinegar-olive oil, and homemade burgers (which I don't have a recipe yet hehehe).

[Timo]

I'm gonna share my current favourite link for inspiration:

 

http://www.barbecueweb.com/

 

Informative, creepy and hilarious all at the same time

 

Seriously, I've learned a lot about BBQ from that site.

[ShotMagnet]

Tomas,

 

If locally-available:

 

Pork shoulder steaks;

chopped garlic;

bourbon;

margarine or butter;

salt;

pepper.

 

Mix everthing from the chopped garlic down in the same bowl, then nuke on high for about a minute (or until the butter/margarine is melted). Stir. Apply with a barbecue brush to each of the steaks (which have been salted and peppered). If possible, let sit at least for overnight beforehand.

 

Apply to grill. Enjoy accolades forthcoming.

 

 

Shot

[Corinthian]

Timo: Thanks! That sight is beautiful! I checked out the vid on the cherry pies and I cannot get the thought of making and eating bbq'd cherry pies out of my head.

 

Shot: Thanks! That recipe sure sounds delicious. I'll try that soon, practice sorta. BTW, what's a good alternative to bourbon in case I don't get any? Will regular whiskey do?

Edited July 29, 2008 by TomasCTT

[ShotMagnet]

Bourbon is a kind of whiskey. I use bourbon to impart a particular flavor, because ethanol is good at tenderizing meat and because it's also a good vehicle for transporting flavor. I forgot to mention cooking oil in the recipe, also good for distributing/imparting flavor, and it helps add a bit of color to the steaks.

 

If you can't get whiskey (or bourbon) you might try a bit of scotch. Definitely not the spendy stuff, I'd think something blended should do fine. At all hazards though, whatever you use should complement the flavor of the meat, and don't use more than a little. I use less than a half-shot for four steaks. A little beer might be okay, but it should be strong and dark (and again, should complement the flavor of the meat, something stout like Guinness, maybe) and under no circumstances should you use more than maybe a shot. Beer has a lot of water, water as a marinade makes the meat look icky.

 

 

Shot

[Corinthian]

Thanks for the tip on the beer. And here I thought more is better.

[Timo]

Damn, i had completely missed the cherry pie video! Gotta admire the resourcefulness of the American middle-aged man

 

The technique of searing off the meats straight over the coals and then having them to cook on indirect heat has improved the quality of my bbq immensely. No more burnt on the outside, raw at the inside problems.

 

But, a related question: does anyone have a good trick on how to light up the Weber brand charcoal briquettes without the chimney starter? BBQ starter fuel does absolutely nothing to them and I have to mix them with easier to light up but inferior quality charcoal to get them going.

[Corinthian]

But, a related question: does anyone have a good trick on how to light up the Weber brand charcoal briquettes without the chimney starter? BBQ starter fuel does absolutely nothing to them and I have to mix them with easier to light up but inferior quality charcoal to get them going.

 

Q reminded me of my experience with coal briquettes during my camping trip years ago. Tried to light brick after brick to no avail. I eventually threw them away in fury, and instead burned dried grass and sticks to cook breakfast. Then recently, some charcoal briquettes also failed to light....

[ShotMagnet]

...does anyone have a good trick on how to light up the Weber brand charcoal briquettes without the chimney starter?

 

When I barbecue I use one of those fireplace-log starter thingies, they're supposed to be good for that sort of thing. Something I've heard other people try (and have never tried myself because it sounds way too hazardous) is to soak a small pile of briquettes in gasoline, put them in the center, and then pile non-gassed briquettes around those. I suppose it could work, but I wouldn't try it without a fire-extinguisher standing by (like, in the hands of someone sober) and I have to wonder about what toxic byproducts might be produced.

 

Something that might be a little safer would be a quantity of paper which has been either coated (thinly) or otherwise allowed to absorb bacon- or other animal-fat, which is then placed at ground-zero and briquettes piled around it. Not too sure about that one, either; but at least one acquaintance has said that it works for her.

 

Thanks for the tip on the beer. And here I thought more is better.

The less you use for the marinade, the more you can use on yourself. Since you've opened the bottle, you might as well give the contents a decent burial.

 

 

Shot

Edited July 29, 2008 by ShotMagnet

[John Dudek]

When I barbecue I use one of those fireplace-log starter thingies, they're supposed to be good for that sort of thing. Something I've heard other people try (and have never tried myself because it sounds way too hazardous) is to soak a small pile of briquettes in gasoline, put them in the center, and then pile non-gassed briquettes around those. I suppose it could work, but I wouldn't try it without a fire-extinguisher standing by (like, in the hands of someone sober) and I have to wonder about what toxic byproducts might be produced.

 

A chef friend of mine showed me that the best charcoal briquet starter was simply a half cup of "Coleman Fuel". It always starts the charcoal burning very fast and completely burns off with no residual off-flavors or substances being left behind. A gallon can of fuel used in this manner, usually lasts me for years.

[m1a1mg]

You need a charcoal chimney. Nothing worse than the taste of the ingniting fluid on meat. http://virtualweberbullet.com/chimney.html

[Grant Whitley]

I'm with Adam on this; don't use lighter fluid or fireplace logs, get a chimney. If you have some bizarre aversion to a chimney, just stack the briquettes together and stick a small piece of rolled newspaper or notebook paper in the middle.

[Murph]

The Best of the Best, and the nice part is almost all of it is WITHIN AN HOUR OF MY HOUSE!!!!!!

The map!

 

Best in Texas BBQ

 

The Holy of Holies: City Market in Luling It don't get no better.....

Edited October 14, 2008 by Murph

[Timo]

Okay, point taken - get the chimney. Alas, the BBQ season is, if not ended already, seriously winding down for the winter. Bummer.

[John Dudek]

Okay, point taken - get the chimney. Alas, the BBQ season is, if not ended already, seriously winding down for the winter. Bummer.

 

If you use 1/4 Cup of Coleman fuel to light your charcoal , you won't need a chimney. All of the fuel burns off completely, leaving no residue or undue flavors behind.

[Murph]

C-4 works well also. An old EOD buddy told me that all EOD guys keep a couple of blocks handy at the house to start their charcoal. I have never tried it, but he told me it worked well.

[Grant Whitley]

Guys, just say no to lighter fluid. Come on.

[John Dudek]

Guys, just say no to lighter fluid. Come on.

 

It isn't "LIGHTER FLUID", it's "white gas" and I've used it thousands of times to light charcoal. It always burns off and leaves no residue or weird flavors.

[DougRichards]

I use newspaper and what we call here firestarters, sort of a polystyrene foam that has been impregnated with methylated spirits (ie wood alcohol / methanol) Alternatively a few layers of newspaper and a cup of methanol poured over the briquettes and then lit. They take about half an hour to burn to white for cooking purposes.

 

To save mess I have also used the disposable type barbecue (ie http://www.wompro.com/catalogue/category1018/c12/p168 ) as the bottom layer inside the barbeue, with extra briquettes on top, the tray of the disposable being useful for ash disposal and these also tend to light easily, using the layer of paper under the briquette principle.

[DougRichards]

I might be hosting a barbecue fartee at the end of Avgust and am going to access the TankNet Cooking Collective for barbecue recipes and stories for motivation/inspiration.

 

Hope that there were not too many gas explosions.........

[John Dudek]

I use newspaper and what we call here firestarters, sort of a polystyrene foam that has been impregnated with methylated spirits (ie wood alcohol / methanol) Alternatively a few layers of newspaper and a cup of methanol poured over the briquettes and then lit. They take about half an hour to burn to white for cooking purposes.

 

To save mess I have also used the disposable type barbecue (ie http://www.wompro.com/catalogue/category1018/c12/p168 ) as the bottom layer inside the barbeue, with extra briquettes on top, the tray of the disposable being useful for ash disposal and these also tend to light easily, using the layer of paper under the briquette principle.

 

The main thing that I like about using Coleman Fuel (white gas) to fire up the charcoal is that a gallon of the stuff will last me for years.

[Rocky Davis]

I fired up the smoker just one week ago and smoked a beef brisket and a whole chicken. While it was no "Sonny Bryan's BBQ" quality, it was pretty damn good. I have an electric smoker and I use mesquite wood hunks soaked in water for the smoke.

 

On the brisket, I put brisket dry rub all over the meat and wrap it in foil and place it in the fridge 24 hours prior to cooking start. I started cooking the brisket at 0600 (and the chicken at noon) and by 1530, both were was done. After the meat resting for about 20 minutes, I carved and served. It was wonderful.

 

Grilling burgers tonight . . . propane grill.

[Dame Karmen]

Sounds great Rocky Makes me hungry to read about!!!

[Corinthian]

Just bought a new bbq grill as well as BBQ IMPLEMENTS OF DOOM AND DESTRUCTION (!!!!!!) today. I cannot wait to start making kebabs, hamburgers, steak, etc etc with the knew grill, utensils and barbecuepit.com.

 

Hmmm... chimneys.... I don't see such things here. Would it be possible to make one?

[ShotMagnet]

Try here.

 

Looks like you could at least puzzle out how to build one.

 

For that matter; a largish can which is both clean and free of paint, and has been punctured smartly several times would seem to suffice.

 

 

Shot