Any BBQ'ing tips?
#11
08-24-2011, 02:31 AM
Join Date: Aug 2011
Location: San Diego
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As far as setups:
Charcoal > Gas
Cooking with hardwoods is my personal favorite - I usually keep some pecan, mesquite hickory or oak around to use as a fuel source when I'm really serious about what I'm cooking - but when just grilling for an hour or so, I use lump charcoal for the primary fuel, and add a small log of some hardwood for flavor.
Pick a book or two - any of Steven Raichlen's Grilling books, or Weber's Way to Grill are really comprehensive on techniques, recipes and possibilities.
Every one of us that take the grill seriously probably have 2-3 different dry rub recipies, a couple of sauce recipes and more different techniques that can be fathomed. And we all will probably not agree on everything. It's ok as long as it tastes good.
Oh - and don't forget to try your hand at a Bacon Explosion!!!!
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog
Charcoal > Gas
Cooking with hardwoods is my personal favorite - I usually keep some pecan, mesquite hickory or oak around to use as a fuel source when I'm really serious about what I'm cooking - but when just grilling for an hour or so, I use lump charcoal for the primary fuel, and add a small log of some hardwood for flavor.
Pick a book or two - any of Steven Raichlen's Grilling books, or Weber's Way to Grill are really comprehensive on techniques, recipes and possibilities.
Every one of us that take the grill seriously probably have 2-3 different dry rub recipies, a couple of sauce recipes and more different techniques that can be fathomed. And we all will probably not agree on everything. It's ok as long as it tastes good.
Oh - and don't forget to try your hand at a Bacon Explosion!!!!
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog
#12
08-24-2011, 02:40 AM
Join Date: Aug 2011
Location: San Diego
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So everything went pretty good. thanks for all the advice. I did the old dry rub method and I must say it was very tasty. I only flipped it twice so that kept all the juice in it. seriously this thing was dripping.. I think I went a lil heavy on the seasoning but other than that it was delicious. needless to say I finished everything and my girl could only eat a 3'rd of it....
#13
08-24-2011, 06:47 AM
Crazy CBR Salvage Guy. RIP
That is quite funny really, someone in San Diego takes a photo of his dinner so I can see it in NZ.
Looks great, wish I was there.
What are you having tomorrow night? and can I expect a photo?
"Masterchef International" starts right here, right now.
Looks great, wish I was there.
What are you having tomorrow night? and can I expect a photo?
"Masterchef International" starts right here, right now.
Last edited by kiwi TK; 08-24-2011 at 06:54 AM.
#14
08-24-2011, 08:22 AM
Senior Member
next time remove the steaks from the fridge and let them sit about an hour to warm up to room temp before cooking, (if you use charcoal) only put charcoal on one half of the grill, and leave one side free, incase of a flame up (which it looks like you had) so you can move the steaks away from the flames and if that dark spot is not a burn spot then use salt and pepper only, that is all I use (you said you went heavy on the seasoning). Let it sit for 5-10 minutes after you get done grilling it to let the juices flow. But it looks good these are just tips for next time. Chaorcoal is a different animal than gas, took me a while to get it right.
#15
08-24-2011, 12:35 PM
Join Date: Aug 2011
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next time remove the steaks from the fridge and let them sit about an hour to warm up to room temp before cooking, (if you use charcoal) only put charcoal on one half of the grill, and leave one side free, incase of a flame up (which it looks like you had) so you can move the steaks away from the flames and if that dark spot is not a burn spot then use salt and pepper only, that is all I use (you said you went heavy on the seasoning). Let it sit for 5-10 minutes after you get done grilling it to let the juices flow. But it looks good these are just tips for next time. Chaorcoal is a different animal than gas, took me a while to get it right.
#16
08-24-2011, 08:05 PM
Senior Member
They wouldnt call it BBQ Sauce for nothing. I "Grill" my Steaks With BBQ sauce and without. it was a simple question wether he was going to use BBQ sauce or Not. Im not the master of no Sauce.. I consider myself a master with sauce/Rub's. So if he wasnt going to use a sauce i wasnt going to give much advice because I dont know how to do it any other way. ALSO, I "grill" at every Party/Get together that ive ever been too. And every time the favorite Part is the Steaks with BBQ Sauce.
Last edited by gotcbr; 08-24-2011 at 08:13 PM. Reason: inflamatory & baiting comments removed
#18
08-24-2011, 08:26 PM
Senior Member
Smoore. If you and your girl are ever in the Bay Area, feel free to stop by for some BBQ Anytime! haha!
Looks good!
The advice on the Charcoal Flame up is great. Took along time to master charcoal and its sneaky ways! I cook with charcoal and Gas.. Charcoal>Gas. Although some people say gas is better but to each his own.
Looks good!
The advice on the Charcoal Flame up is great. Took along time to master charcoal and its sneaky ways! I cook with charcoal and Gas.. Charcoal>Gas. Although some people say gas is better but to each his own.
#19
08-24-2011, 08:28 PM
Senior Member
Honestly I have only been grilling on charcoal for about 1 year so I am still wet behind the ears. I have a neighbor who works at a BBQ restaurant, and he gives me little tips and advice. I still screw stuff up all the time. I buy like beef tips or basically the scraps and practice with those. The only thing that sucks is charcoal, you can use just regular wood for practice, but it takes time and work to keep the heat constant. Of course "lump charcoal" is the best, but if I am just grilling pork chops or wings or even some steaks I use regular "processed" charcoal. You can even make your own hardwoods(like hickory/mesquite) by just taking regular wood and soaking it in different liquids. You can google tips also, I have found some good stuff there also.
