|
posted to rec.boats
|
|
external usenet poster
|
|
First recorded activity by BoatBanter: Jan 2013
Posts: 2,106
|
|
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 3:08 PM, John H wrote:
On Fri, 21 Jun 2013 13:02:05 -0400, wrote:
On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:
We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.
That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.
I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.
John H.
Oak will make your meat sour... Be very careful not to get any bark in
there either...
|