The BBQ Thread

[Capital Amatuer]

OK, so I'm doing it, A BBQ thread.

About five years ago I bought a higher end natural gas BBQ and had it piped from the house. No tanks to worry about running empty. I think my Enbridge bill is higher in the summerThis year I spent about $180.00 to tune it up - not an efficient task given the COVID situation. I bought replacement burners before the COVID lock-down. That's was a mistake. Replacing the burners required more than taking the old ones out and putting new ones in. I had to order tools for curbside pick-up, Then ordered parks from Onward in Kitchener, the ignitor and electrodes. And again from Lowe's, cast iron grills. And some more parts from Onward, grease tray and pan. Finally I had it tune-up after two months. Now it works as good as new. Over the years I've graduated from hot dogs and hamburgers to more some more appetizing dishes. I will claim that my NY striploin is better than most restaurants; The Keg, Crazy Horse. I never really appreciated Hy's, I had an awful ribeye there once on my birthday. Not impressive for a popular steakhouse But they're closed now so mute point.
I'd like to hear your experience and bragging rights. Care to share ?

 

[BillReid451]

The Lounge

Open Discussion Area For All

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[Ref]

Having owned a natural gas BBQ for several years, for me, charcoal is the way to go.

Thus, I do not have a gas or propane BBQ. I have a Weber kettle that uses charcoal. I use a chimney to start the coals (except for slow cooking). It takes about 15 minutes (or a beer) to get the coals ready for cooking. Not as fast as gas/propane, but worth the wait.

Charcoal (lump more than briquettes) gives food a more natural outdoorsy taste. The "hot spot" is directly over the coals, and a kettle BBQ gives plenty of space for indirect and consistent cooking (you can pour the hot coals out of the chimney to any location on your grill).

* Steaks: You can get an excellent sear and then inside cook all in one.
* Chicken: Use baking powder as part of your rub/coating and it will make an excellent outside crisp. Cook indirectly, then over the coals briefly at the end for grill marks and sauce after cooking.
* Ribs: Prefer a dry rub the day before and indirect slow cook - Only sauce near the end for flavor. Use wood chips for an enhanced flavor.
* Roasts: Use the snake method for a day long slow cook pulled effect. Make sure to add a tin foil pan of hot water t keep the meat moist.
* Sausage/Souvlaki/Burgers: Good old over the coals flavor and savor method.
* Pizza: Build inside and transfer to a hot pizza stone. Wood chips enhance pizza to a new level. Homemade pizza is easy to make. Quick tip is to prepare your pizza on a wooden pizza stick covered with corn meal. The corn meal will allow you to slide it onto the pizza stone with ease. A pizza stone is an excellent investment as it cooks the bottom of the pizza. In the winter, use it in the oven.

A kettle grill is excellent to double as a smoker. When cooking indirectly or using the snake method, add what ever flavored wood chips to the coals. Make sure the vent is opposite the coals to circulate the wood flavor. You get an amazing smoke ring on your food.

Snake method too slow cook a roast or pork shoulder -

Happy grilling!

 

[Capital Amatuer]

Very informative, thanks for sharing. I'll have to try your suggestion for chicken using baking powder. Living in a close proximity condo complex I don't really have the opportunity to use smokers. Using a smoker or kettle looks to be a creative exercise, an art for sure.

 

[Jaguar17]

Having owned a natural gas BBQ for several years, for me, charcoal is the way to go.

Thus, I do not have a gas or propane BBQ. I have a Weber kettle that uses charcoal. I use a chimney to start the coals (except for slow cooking). It takes about 15 minutes (or a beer) to get the coals ready for cooking. Not as fast as gas/propane, but worth the wait.

Charcoal (lump more than briquettes) gives food a more natural outdoorsy taste. The "hot spot" is directly over the coals, and a kettle BBQ gives plenty of space for indirect and consistent cooking (you can pour the hot coals out of the chimney to any location on your grill).

* Steaks: You can get an excellent sear and then inside cook all in one.
* Chicken: Use baking powder as part of your rub/coating and it will make an excellent outside crisp. Cook indirectly, then over the coals briefly at the end for grill marks and sauce after cooking.
* Ribs: Prefer a dry rub the day before and indirect slow cook - Only sauce near the end for flavor. Use wood chips for an enhanced flavor.
* Roasts: Use the snake method for a day long slow cook pulled effect. Make sure to add a tin foil pan of hot water t keep the meat moist.
* Sausage/Souvlaki/Burgers: Good old over the coals flavor and savor method.
* Pizza: Build inside and transfer to a hot pizza stone. Wood chips enhance pizza to a new level. Homemade pizza is easy to make. Quick tip is to prepare your pizza on a wooden pizza stick covered with corn meal. The corn meal will allow you to slide it onto the pizza stone with ease. A pizza stone is an excellent investment as it cooks the bottom of the pizza. In the winter, use it in the oven.

A kettle grill is excellent to double as a smoker. When cooking indirectly or using the snake method, add what ever flavored wood chips to the coals. Make sure the vent is opposite the coals to circulate the wood flavor. You get an amazing smoke ring on your food.

Snake method too slow cook a roast or pork shoulder -

Happy grilling!

Can't argue with the above, but will enlighten those less qualified.
Bought a Weber Genesis, 12 years ago. Propane.
Upgraded recently to a Genesis II. Natural gas now, but now hard-piped post-furnace install. Superior. Fast, high heat and consistent.
Then last year (on Sale) I bought a charcoal water smoker. Lump charcoal. Went crazy. Used it every 2 weeks.
Now I have seven (7) different types of woods.
Sure more work. But once it gets going, one only needs to check it every hour.
Note: beef brisket can take over 12 hours. So? Always buy wood "chunks" NOT "chips". Much less trouble.
If you get lazy, and/or hungry, finish the meat off in the oven.
After a few hours it will have acquired more-than-enough smoke flavour.
That's my $0.02.

J17