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Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote:
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... Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong! John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 5:33 PM, John H wrote:
On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote: 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... Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong! John H. Yup, wrong wood.. We have a oak up here we call **** Oak.. I think it's white oak maybe but I use apple and shag bark hickory so far only so I can't be sure. |
Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message ... On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. ------------------------------------------ He grills upside down? |
Barbecue Grill Advice - Could Be On Topic
On 6/21/13 5:53 PM, Eisboch wrote:
"John H" wrote in message ... On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. ------------------------------------------ He grills upside down? Wait...you're supposed to cook on the top side of the grates? |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote:
On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, 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. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote:
On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote: 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... Uh, what if you just want your steak, chicken or burger to taste like...oh, a steak, chicken or a burger? :) I put a little olive oil on the chicken parts I plan to cook on the grill, then lightly salt and pepper them, and cook them skin side down for about 20 minutes. Then I flip them over, put some barbecue sauce on the skin side that is now "up," and cook them for maybe another 15 minutes. No wood chips. Tastes just like barbecued chicken. No "smokey" taste, either, which neither of us here like. Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is pretty damn good also. No need to smother the meat in sugarfied barbecue sauce to give it some flavor. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Fri, 21 Jun 2013 17:53:27 -0400, "Eisboch" wrote:
"John H" wrote in message .. . On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. ------------------------------------------ He grills upside down? Now that's a thought. Maybe the grill gets inverted, rather than flipping the burger. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 6:08 PM, John H wrote:
On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote: On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, 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. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. yeah, well I am not sure something didn't get lost in the translation from my Polish GF.. There is a huge difference though from Red Oak, to White, to Black... The wood texture, taste, structure etc is huge different. I know they say use Oak, I assume Red for smoking denser meat like beef, where softwoods are more (I am told) for chicken and fish, etc... |
Barbecue Grill Advice - Could Be On Topic
On 6/21/2013 6:10 PM, John H wrote:
On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote: On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote: 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... Uh, what if you just want your steak, chicken or burger to taste like...oh, a steak, chicken or a burger? :) I put a little olive oil on the chicken parts I plan to cook on the grill, then lightly salt and pepper them, and cook them skin side down for about 20 minutes. Then I flip them over, put some barbecue sauce on the skin side that is now "up," and cook them for maybe another 15 minutes. No wood chips. Tastes just like barbecued chicken. No "smokey" taste, either, which neither of us here like. Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is pretty damn good also. No need to smother the meat in sugarfied barbecue sauce to give it some flavor. John H. Back on another tangent I like these auger smokers with the temp control and the pellets... Looks like they finally figures out the difference between smoking and cooking. Controls that start at 150F up to 500... I would def use one instead of the manual smoker I have now although it's still cool to sit outside with a six pack and the snow coming down for a few hours to smoke some Kielbasa... |
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