I've had a bunch of people recently ask me questions about grilling, what grill to buy, what cut of meat is best for this, that or the other thing...
With Spring kicking off and the great white north of my home land melting down, I decided to make a thread all about Grilling and Barbeque.
To kick things off, I would like to state that there is a difference between Grilling and Barbeque.
Grilling is Fast high heat... Barbeque is Slow and Low...
Examples of Grilling:
Steak
Hamburgers
Hot Dogs
Chicken wings
Examples of Barbeque
Pull Pork Shoulder (AKA Boston Butt)
Smoked Brisket (Texas Style)
BBQ Ribs (Various styles)
Whole Hog (Something I'm personally itching to try, but it's hard to get 45 friends to all synch up their schedule!
More to come including my treatise on how to grill the perfect steak...
Any questions?
|
Thread: The Grilling Thread... (Serious)
-
03-13-2009, 11:21 AM #1
The Grilling Thread... (Serious)
6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
-
03-13-2009, 11:24 AM #2
-
03-13-2009, 11:26 AM #3
-
03-13-2009, 11:26 AM #4
-
-
03-13-2009, 11:27 AM #5
-
03-13-2009, 11:27 AM #6
-
03-13-2009, 11:27 AM #7
-
03-13-2009, 11:27 AM #8
-
-
03-13-2009, 11:28 AM #9
-
03-13-2009, 11:29 AM #10
-
03-13-2009, 11:29 AM #11
-
03-13-2009, 11:29 AM #12
-
-
03-13-2009, 11:29 AM #13
-
03-13-2009, 11:30 AM #14
-
03-13-2009, 11:30 AM #15
-
03-13-2009, 11:31 AM #16
-
-
03-13-2009, 11:32 AM #17
-
03-13-2009, 11:32 AM #18
Whatever kind of meat it is....NEVER EVER EVER smash the meat or even press on it with the spatula. This squeezes the juices out, dries our the meat and also risks a flaming flareup that burns the outside before the middle is done.
I see people doing this with burgers and steaks, drives me nuts.
Best way to grill is to do one side, then the other. Don't flip it more than once. Let the juices get sealed up inside.
-
03-13-2009, 11:32 AM #19
-
03-13-2009, 11:34 AM #20
-
-
03-13-2009, 11:35 AM #21
-
03-13-2009, 11:35 AM #22
-
03-13-2009, 11:36 AM #23
-
03-13-2009, 11:36 AM #24
-
-
03-13-2009, 11:39 AM #25
Wow... I went to get a cup of coffee and this thread took off...
IMO... Grilling with Propane = Breaking the 11th commandment.
Propane brings no flavor to the party... Charcoal always does. Especially Lump.
When I'm grilling these days it's always a mix of Lump and Briquet...
Briq for heat control... Natural lump for the awesome diverse flavor.
*****
You could grill a steak over lump charcoal... Travel back in time 200 centuries, give it to your Caveman Grandfather G'tok-tok... And it would in his mind be a comfort food flavor from childhood...
I mean we're talking about a flavor here that has been recognized as Awesome since the dawn of our species...
Hard to turn away from that Salient point for the sake of propane convenience.
*********
Another thing to consider is that over the course of the next decade or so, as more and more "Green Energies" come on line... The cost of propane is going to go up, as Propane is actually a Bi-Product of Fossil Fuel Refinement.
So that propane grill that should "Last a Lifetime" might a decade from now, become a "Money Pit."6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
-
03-13-2009, 11:42 AM #26
- Join Date: Feb 2004
- Location: Raleigh, North Carolina, United States
- Age: 60
- Posts: 8,511
- Rep Power: 191572
http://whatscookingamerica.net/Pork/PigPickin.htm
The pig pickin' is an important part of the culture of the South; the necessary work and time needed to cook the hog makes it ideal for church gatherings ("dinner on the grounds") or family reunions, and they can be held year-round (thanks in part to the Carolinas' mild winters). Pig pickin's are popular amongst the most devoted tailgaters at college football games across the south. The pig pickin' has been long associated with politics; many local political parties and politicians still use the pig pickin' to attract people to meetings and campaign rallies[citation needed]. In 1984, Rufus Edmisten, running for Governor of North Carolina at the time, was overheard stating that he was "sick of eating barbecue"; he lost the election and partially blames that comment for his defeat.
There are a lot of ways to make vinegar based sauce; I would never put katchup in mine....NOBODY expects the Spanish Inquisition!
screw everybody but the canes and the oil ;)
-
03-13-2009, 11:43 AM #27
The problem you're running into here is that the purpose of Slow Cooking is to break down the connective tissues (Of Collagen) and turn them into lip smackin' awesome Gelatin.
A good steak is always low on connective tissue. (And usually high in fat/marbeling.)
Slow cooking is only going to melt away the first stages of that marbeling, which is actually the more flavorful aspects of the marbeling... And it's just going to leave behind the calorie laden fats...
So Slow cooking a "Good Cut of Steak" is just giving you the high cals of cheat or bulk meal... Without the "Make you weak in the knees flavor" of seared marbeling.6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
-
03-13-2009, 11:44 AM #28
-
-
03-13-2009, 11:47 AM #29
-
03-13-2009, 11:47 AM #30
- Join Date: Feb 2004
- Location: Utah, United States
- Posts: 41,455
- Rep Power: 62916
Bookmarks