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/cgi-bin/YaBB.pl General Category >> The Cafe >> Best barbque ever..... /cgi-bin/YaBB.pl?num=1480596269 Message started by raydawg on 12/01/16 at 04:44:29 |
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Title: Best barbque ever..... Post by raydawg on 12/01/16 at 04:44:29 I consider myself a pretty good patio chef. I love char-broil food. Even veggies taste better simply cooked on a grill as opposed to boiling and butter. I Have a fool proof method to cooking red meat on a grill too! Anyway, I thought I would share my experience with you. I purchased on line a second grill to replace my current one when I went to move it yesterday to get out of the rain and it pulled apart in my hands :o It was about 5 years old, and I left it out uncovered. It's a Char-Broil Patio Bristol, gas. It has what they call infrared cooking, and it gets really hot but even heat displacement on the grill, which is key to consistent results. It is only one burner, and kettle shaped, and the best grill by far that I have used. Friends went and bought their own after eating the results off mine, and they live theirs too! It's not big enough to cook a feast, but how often do you do that? At about 125 bucks delivered to your house, I feel it's a good deal. Fast and hot, is key to getting awesome flat grilling results that give you charring but doesn't dry out your food, leaving the juices and flavor intact! |
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Title: Re: Best barbque ever..... Post by Gary_in_NJ on 12/01/16 at 10:31:14 Barbecue is something you eat, like brisket or pulled pork. A grill is something you cook on. Even a guy who lives in NJ knows that! |
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Title: Re: Best barbque ever..... Post by raydawg on 12/01/16 at 13:23:10 363C38323930343D636561510 wrote:
What..... Sorry, I am having a hard time understanding what you are saying through your jurzee dielect ;D |
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Title: Re: Best barbque ever..... Post by Mr.T on 12/01/16 at 17:46:05 I have one as well, going on about 2 years. Pros: cooks food in about half the time, usually at about 700 degrees (0n high). Sears meat quick, so it keeps the juice in. Veggies do cook up great as well. Cons: the grill surface has little slits in it and are not easy to clean up, so keeping up with it is more than a usual grill. You can turn it on high after you get done cooking and it will turn everything almost to ash. Well, that's the lazy mans way, which is to say my way, but eventually you gotta scrape the hell out of it or the little slits clog up. The grill surface it finally starting to fall apart as well as the burner "tent" so I'm going have to spend about $60 to get it back to right again.Still, all in all, I've been very happy with it. Perfect size, doesn't take up much, and a tank lasts a long time because the cooking time is shortened. |
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Title: Re: Best barbque ever..... Post by Mr.T on 12/01/16 at 17:57:25 And a FYI, here in SC, BBQ is food cooked by smoke. Everything else is just grilling. |
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Title: Re: Best barbque ever..... Post by Kris01 on 12/01/16 at 19:31:36 Barbecue is not food. It's how you cook the meat. Low and slow. Most people just call grilled meat "barbecue". Sorry, it's a pet peeve of mine. |
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Title: Re: Best barbque ever..... Post by Tocsik on 12/01/16 at 19:37:44 704952480B0A3B0 wrote:
Yep. BBQ is low heat, usually indirect heat, and usually a lot of time. Grilling is high heat on direct heat. Perfectly acceptable pet peeve. I'm old school. I have a charcoal kettle grill and do my ribs, pork shoulders, pork butts, chickens, burgers etc on charcoal and hardwood. I love to cook a big piece of steel head fish over Mesquite but generally use Apple and Hickory for the other stuff I BBQ and/or grill. Steel head has become our favorite meal and I just turned my Dad on to it. He's a fisherman for his whole life and can't believe he's missed out on steel head! |
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Title: Re: Best barbque ever..... Post by raydawg on 12/02/16 at 04:40:16 Yes, the grill which gives it this searing ability is also its bugger.... But as I stated, it is for flat grilling, cooking, barbqueung [ch128561] I can toss a salmon on whole, well, not a 12 pounder... But a section of it, hit that beast for about 4 minutes per side at 700 degrees and it is wonderful....moist, cooks in its own juice, flakes right off the bones. No way would I do a brisket, ribs, etc this way... Like ice cream and women, their is many different ways to enjoy it ;D |
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Title: Re: Best barbque ever..... Post by BSTON on 12/02/16 at 06:33:53 I'll throw my comments in... BBQ is a sauce. Grilling is high, direct heat. A grill is the device that you use for this. The low and slow cooking is smoking. It can be done on a grill but a dedicated smoker that allows more space between the heat source and meat is preferred. I've always been a snob with grilling and won't budge in my charcoal ways. Gas is for the lazy. ;D |
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Title: Re: Best barbque ever..... Post by MMRanch on 12/02/16 at 07:59:55 OK So many ways to cook .... ::) .... / When spring gets here , let us know when to show-up ! ;D |
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Title: Re: Best barbque ever..... Post by justin_o_guy2 on 12/02/16 at 15:37:19 barbecue definition Look! Out in the back yard! It's a noun! It's a verb! It's an event! It's , it's, it's Time to EAT! |
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Title: Re: Best barbque ever..... Post by gizzo on 12/02/16 at 17:09:49 That's funny. Over here a barbeque is a flat hotplate over a flame. You cook your food on the bbq. But bbq is not food, just the tool to cook it. However, with gentrification creeping into the city, there ars some US style bbq places opening up for the hipsters in inner city apartments with no room for a bbq of their own. The rot's set in... When we cook a bbq with US visitors their cry is "let's grill!" |
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Title: Re: Best barbque ever..... Post by justin_o_guy2 on 12/02/16 at 17:53:41 FINALLY!! Throwing anothuh shrimp on th Bahbee doesn't sound idiotic. I've been wondering for decades why they didn't fall through the grill. |
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Title: Re: Best barbque ever..... Post by gizzo on 12/02/16 at 20:35:34 I am happy to have set your mind at rest :) . It was kind of odd that they called them shrimp so you guys would understand but left the bbq part ambiguous. Shrimps are called prawns here. |
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Title: Re: Best barbque ever..... Post by justin_o_guy2 on 12/02/16 at 21:33:48 So Pitch another prawn on the griddle? |
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Title: Re: Best barbque ever..... Post by MMRanch on 12/03/16 at 07:39:20 Pitch another prawn on the griddle? That's sounds good ! ::) I'm picturing : Shallow iron "Grill" Butter laden w/lemon pepper , hot enough to sizzle And a double handful of pealed Just a minute I gota wipe the drullel Then served over a bed of Yellow Rice w/mixed vegs and Texas toast. :) May be ready next April followed by a sitting wall camp-fire and a day/loop-ride the next day. |
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Title: Re: Best barbque ever..... Post by raydawg on 12/04/16 at 14:05:17 I do clams and oysters on mine that I get off the beach.... I rinse them off, then just plop them on the grill, they steam in their own juice until they can take the heat no more, they POP open, often times shooting their wad completely out of their shell... I grab them with my tongs and submerse them in different dipping sauce, barbque, garlic and butter, wasabi and soy sauce, etc.... Then shove them in my mouth. Its soooooooooooooo good ;D BTW, shrimp are smaller, more to the pound, prawns here can be as big as 3 to the pound, hence the name prawns, NOT jumbo shrimp ;D |
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Title: Re: Best barbque ever..... Post by gizzo on 12/09/16 at 03:30:09 Yum raydawg, that sounds great. Seafood on the bbq is delicious. To satisfy my curiosity and to learn about what you guys talk about, I went out to the reputedly best American BBQ restaurant in town last night for dinner. Was my partner's birthday so a good excuse to get out. This place is compared favourably with the Franklin Barbecue in Austin, a compliment so I'm led to believe. So we had wings, kransky, ribs, pulled pork and brisket with some salads and beers as well. I don't mean this disrespectfully but it seemed to me that the meat was just a vehicle for the sauce and smoke flavours. The texture of the meat was wonderful and so easy to eat but the meat flavour was just not there. Just BBQ sauce and smoke, pretty much. I guess it's a cultural thing, but I can't see the point really and would prefer to eat just meat, cooked to perfection. It was a nice enough meal and the place is plenty popular enough but I guess just not to my (or my family's) taste. The little one loved it but she'd eat anything deep fried or covered in sugar so I don't put much stock in her opinion. Bbq (grilled to you) lamb chops, pork chops and steak cooked rare and rested (5,2,5) for a few minutes is more my thing I think. I've had racks of ribs before but not drowned in marinade, so you get the beautiful pork flavour. Best ribs I had were in New Zealand. Anyhow, that's my experience of American BBQ and now I know what you guys are talking about. Happy days. |
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Title: Re: Best barbque ever..... Post by Dave on 12/09/16 at 05:17:54 Being married to a vegetarian.....I don't have a lot of experience with cooking steaks - so when I visit my brother in law in Florida, he often treats me to a great steak. He is from Texas and crew up on a cattle ranch, and he is a great cook. When he cooks steak he gets the grill really hot, and the applies a thick coating of Kosher salt to both sides of the steak. He then puts the steak on the grill and sears both side while the grill is really hot, and the salt melts and creates a layer that seals in the juices.....then he turns the heat down and cooks the meat slowly. |
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Title: Re: Best barbque ever..... Post by philthymike on 12/09/16 at 11:56:59 Best bbq restaurant I've been to is RJ's Famous Chicken, BBQ & Ribs 2518 S Memorial Dr, Greenville, NC 27834 The ribs absolutely ROCK! But at home I like to do a whole bird on the grill. Here's what I do. 1 whole chicken (small) Coat bird inside and out with butter and herbs Take a load of vegables - potatoes, carrots, celery, onions, pepper, tomatoes etc. etc. and place them in a cast iron pot or chicken fryer. In a Weber or similar grill arrange burning coals into a crescent shape on lower grill. place cast iron veggie pot inside the crescent. On top grill place the bird directly over the veggie pot. Put on the cover with the vent opposite the bird. You now have a charcoal convection oven with added steam to prevent the bird from drying out. All the drippings from the bird go down and baste the veggies as they roast instead of catching fire and drying the meat. Cook for 3 hours (depending on size of bird) on low heat - vents barely open. Plate, serve and try not to eat your fingers while wolfing down that deliciously moist chicky and veggies |
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