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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! |
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