Official BBQ thread

[potatoglasses]

I don't bbq much, but these two sauces are the quick and dirty tricks I use to make some wings and stuff.

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[Fozz]

 
Tried this over the weekend. Came out solid. Didnt get as much smoke flavor as I intended.

Anybody have some good Brisket rub recipes? 

Man, I want to try this wings recipe.

 

[humpasaurus rex]

Going to take a shot at some jerk chicken.

 

[hennessy co]

http://pomangrill.com/

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thank me later yalls!

 

[fastcash]

If you have skewers and you have burgers and dogs too how do you take out the burgers?

 

[hennessy co]

There is a grill inside that you can move up or down. But i only cook chicken wings, whole chicken, turkey, ribs, ham, brisket, butts, etc.

 

[kdawg]

Just got a new gas grill - biggest one I could find. It needed a bit of work. Cleaned out all the burners and I'm in the middle of restoring the wood.

My new stainless grill just arrived. Really nice and should last forever.

Just threw some ribs on and I've got a steak to try later too.

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[andretti]

Since it'll be at a higher temp how long should you bbq a steak?

 

[kdawg]

You don't BBQ a steak you grill it really.

The most important answer is that it depends on the thickness and the second most important thing is that it depends on how you want it done.

My technique is to put it on the side without heat until it's about 140° and then put it in high heat so it gets some good color on the outside - I like medium rare and a good sear.

Then wrap it in foil and leave it for about 10 minutes to rest.

 

[andretti]

You don't BBQ a steak you grill it really.

The most important answer is that it depends on the thickness and the second most important thing is that it depends on how you want it done.

My technique is to put it on the side without heat until it's about 140° and then put it in high heat so it gets some good color on the outside - I like medium rare and a good sear.

Then wrap it in foil and leave it for about 10 minutes to rest.

Thanks homie.

 

[wavy daddy]

You don't BBQ a steak you grill it really.

The most important answer is that it depends on the thickness and the second most important thing is that it depends on how you want it done.

My technique is to put it on the side without heat until it's about 140° and then put it in high heat so it gets some good color on the outside - I like medium rare and a good sear.

Then wrap it in foil and leave it for about 10 minutes to rest.

You got it ALL wrong

 

[andretti]

You don't BBQ a steak you grill it really.

The most important answer is that it depends on the thickness and the second most important thing is that it depends on how you want it done.

My technique is to put it on the side without heat until it's about 140° and then put it in high heat so it gets some good color on the outside - I like medium rare and a good sear.

Then wrap it in foil and leave it for about 10 minutes to rest.

You got it ALL wrong

Well show us the way homie

 

[wavy daddy]

I cant speak on stove techniques but i grill over charcoal/wood

Cook it directly over fire to lock in juices and create sear marks. Depending on how you like your steak- i do mine medium rare you let that thang sizzle for a minute, rotate, leave it on the same side still for 3 1/2 minutes, flip and repeat.


You dont wana flip your steak alot, it dries it out and makes it tough.
There is a such thing as reverse searing tho but ive never done that.

 

[reduce523]

Depends what you ccoking.

You have a big group of people and your paying chicken, burgers, hot dogs, and links.

For burgers just make sure you dont get lean meat, season salt, pepper and dont mix it so much just make a patty.

Links and hot dogs just dont let them burn.

Chicken make sure you brine and season the night before. I always buy chicken with bone as its cheaper and tastes better. Tons of different ways to cook it. But the key is bone side down then then meat side never over direct heat. It will just burn and not cook through.

 

[kdawg]

2 things.

1. ALL of that wasn't wrong. You may have a different method but that's just your opinion - if you notice I said that that's the way I do it after discussing thickness and doneness - which is absolutely correct.

2. Many people disagree with the whole "locking in" thing - which is why techniques like sous vide etc are becoming common so calm down with criticism. Same with flipping. It's cooking meat, not that serious.

My references:

https://www.americastestkitchen.com/recipes/3564-pan-seared-thick-cut-strip-steaks

http://www.phillybite.com/index.php...ld-you-poke-or-flip-your-burgers-on-the-grill

 

[shogun]

Yeah, I dunno how you can say someone's method is wrong if it works for them and it gets cooked the way they want it.

Been thinking of just cooking my steaks in a cast iron pan from now on.

 

[reduce523]

Yeah, I dunno how you can say someone's method is wrong if it works for them and it gets cooked the way they want it.

Been thinking of just cooking my steaks in a cast iron pan from now on.

I like them in cast iron but the smoke kills me.

 

[wavy daddy]

Man yall needa chill. It aint that serious.



Anyways ima be grillin tomorrow at a homies but he only has a propane grill and i dont feel like hauling my pit around. Yall ever put some wood chips in there? Cant stand the gas flavor

 

[Chopper]

Best chicken of my life the last two days in Jamaica. God daaaaammn. And the PURP! Yoooooooo.

 

[cards93]

Yeah, I dunno how you can say someone's method is wrong if it works for them and it gets cooked the way they want it.

Been thinking of just cooking my steaks in a cast iron pan from now on.

cast iron is a great way to cook a steak, even if you have a grill/bbq. Sear the **** out of it and then pop that ***** right in the oven to finish it. But like he said above, the smoke can be brutal.

 

[cards93]

Man yall needa chill. It aint that serious.



Anyways ima be grillin tomorrow at a homies but he only has a propane grill and i dont feel like hauling my pit around. Yall ever put some wood chips in there? Cant stand the gas flavor

I have never done that but this guy tried to sell me on it one time at the store, I wasn't having it . I have a Gas grill that I use when short on time or feeling lazy (weeknights), charcoal grille for weekends, big green egg mainly for smoking/slow cooking but occasionally I'll do steaks on there, and an offset smoker for slow cooking.

My buddy just got an infrared grill and he swears by it, I'm not there yet. Been hearing a lot of good things about the pellet smokers too, going to try and check them out this summer.

 

[kdawg]

The foil pouch on the left of my photo from earlier was soaked wood chips. They work really well but you need a big grill so you can put them on the heat but have the meat away from it. Put the burner on high until they start smoking then turn them down so you can maintain a good slow cooking temperature. They'll burn out after a couple of hours but that's plenty.

If you're actually grilling directly on the gas I wouldn't bother because the chips just make the meat bitter that way.

 

[wavy daddy]

Yeah i wana get the rec tek pelltet grill

I got a lil PK grill, green egg, and a offsmet smoker. I wana get a komado komado dem thangs are a green egg X 8294



Whats a infared grill

 

[Comparison Ford]

God damn I need to get a smoker.

 

[cards93]

Yeah i wana get the rec tek pelltet grill

I got a lil PK grill, green egg, and a offsmet smoker. I wana get a komado komado dem thangs are a green egg X 8294



Whats a infared grill

http://home.howstuffworks.com/infrared-grill.htm

http://www.consumerreports.org/cro/...any-advantages-to-an-infrared-grill/index.htm

Joe rogan is always talking about the komado and how ******* great they are. I've never seen one in the wild.