How do you barbecue (Bar-B-Q, BBQ)? - Page 2

**Ferris Bueller** · 06-05-2009, 07:43 PM

Quote:

Originally Posted by Acreo Aeneas

We don't like the charcoal flavor so our Weber charcoal grill is sitting in the basement gathering dust. Plus we felt it was way too much work to control the fire on the charcoal grill (to cook various things) and it was too small when we had larger gatherings.

I can fix both of these problems simply:
-If you're getting a charcoal flavor instead of just a nice smokey barbecue flavor from a charcoal grill, you're cooking WAY TOO HOT.
-To control the heat on a charcoal grill involves a couple things:
1. the amount of charcoal used.
2. Proper ventilation.
3. Positioning of the charcoal.
A proper charcoal burn requires the right amount of charcoal in the grill. As a GREAT measuring tool, I use a Cafe Bustelo coffee can (one of the small ones). This amount of charcoal (generally 20 or so briquets) is all you'll ever need for your average get together roasing dogs, bugers and steaks. If you're getting more serious, increase or decrease the amount of charcoal used based on heating type (direct or indirect), portion of meat being cooked, and type of meat. You can get a well-done burger off of one briquet, but its going to take a long time. At the same time, you can do it with a whole bag in about 30 seconds, but you wont have eyebrows and your burger is going to taste the same as the charcoal does.

Doing your ventilation right is also key. The vents at the bottom of your typical weber should be full open for open-top grilling (burgers, hot dogs, etc). For closed top, set the bottom vents to half-shut and use the lid vents to regulate the temperature. Remember, this is FIRE, so the more oxygen it gets, the hotter it burns. Having the top vents completely closed WILL NOT cause your coals to burn out, so dont sweat it. If you find your meat is cooking too fast or youre grilling something other than meat (i.e. veggies), close the vents for a slower burn.

Positioning the charcoal is the other big part. Now with this, what a lot of people dont know is how to set up your charcoal in the first place. You make a pyramid out of the unlit coals. Give a liberal squirt all over with lighter fluid and give it 30 seconds to soak in (DO NOT DROWN THE COALS IN FLUID. I know its fun to make the big fireball, but you're going to taste lighter fluid in everything if you do). After that, you light your coals from the base of the pyramid and let them burn for at least 15 minutes until they are completely ashen over. During this time, you may not see flame in the coals. It's there, trust me. Adding more lighter fluid is either going to put it out or burn off your hair, so just let it be and trust in the BBQ gods to do their job.

After your coals are completely ashen over (you can see NO black or very very little) spread them into an even layer on the grill base. If done with the right amount of coals, you wont have a solid bed, there will be decent gaps between the bricks, but they will continue to burn just fine on their own. This isnt to say they cant be touching, but they dont necessarily have to be either. This even bed of coals makes for an even cooking surface. The cauldron shape of the weber was designed to distribute an even heat source at the bottom to all points on the grill top, so if done right, you can cook a steak on the edges just as well as a steak in the center. For indirect cooking, as I laid out earlier, separate the coals to the outer rim and place your drip pan in the center. You can also move all the coals to one side and place the drip pan on the other, works just as well but requires you to turn the meat more.

Also, for charcoal grilling, dont be afraid to season the coals with some nice wood. I find oak makes a great addition to any charcoal grill, and heres my method: you make oak coals first. Get yourself a good sized oak log, split it into several manageable pieces (about fist sized is good). Add fluid and light just as you would for a fire. Allow the wood to burn until you have a nice bed of coals. Remove the coals with tongs one by one and use a spray bottle with clean water to extinguish them (but not soak them). Lay the coals out in a dry area to completely dry and cool. Once this is all done, you have excellent oak charcoal that you add to your charcoal grill AFTER you have already spread your ashen charcoal (DO NOT ADD FLUID TO LIGHT THE WOOD. It will light on its own, give it about 3-4 minutes after adding and you'll be able to smell it, thats when you add the meat to the grill). This will give a nice additional woody flavor to your meat without increasing the burn temperature or using anything synthetic.

I realize thats an awful lot of directions for a "simple" fix, but if you read through, you'll realize how simple it really is. Grilling, like anything else, is one of those things that takes practice. This isnt macaroni and cheese. You dont just pop the box, add milk and go. It's an art form, takes a keen eye and the right tools (everyone needs a grill thermometer, and I'm talking about a good one with a needle and dial, not one of those digital grill-fork thermometer pieces of junk). Feel free to experiment until you get the hang of it. I've burned more meat than I can imagine, but it was all worth it the first time I bit into something that I made and it was p-e-r-f-e-c-t.

**WhiskeySix** · 06-05-2009, 08:14 PM

I used to live up stairs from a brazilian guy... he used to work in a meat processing plant (basically an industrial butcher) down there and ate cow daily. this guy could cook. but the craziest thing is that he could take the crappiest cut of meat and make it taste like butter. The trick?

Kosher Salt.

Since then, it's all I use for seasoning on steak. Friends are always drowning their steaks in some kind of salad dressing or salsa or A1, but it just never stacks up.... all you can taste is the sauce.

Get yourself a strip-steak (IMO the best cut... aka "new york sirloin"). sprinkle a good amount of kosher salt on both sides... slap it on the grill. put a little ground black pepper on there and viola! best steak you'll ever taste.

**Arithea** · 06-06-2009, 12:50 AM

Someone mentioned boiling ribs prior to grilling them--that's what we do almost exclusively now with our pork ribs. We don't just boil them, though; we parboil them in a roaster in the oven--in beer. Yep, beer. We've found that Yuengling works very well with it. And if you're looking for a good off-the-shelf BBQ sauce, Cattlemen's is awesome. Don't know if it's a Florida thing or what, but this is the first place I've noticed it, and it's my favorite.

We've just started experimenting with some dry rubs, but mostly for steaks and such instead of BBQ. This week's dry rub was inspired by this recipe from Bobby Flay, Iron Chef (though we've exchanged a few ingredients here and there and added one or two).

Some awesome information in this thread! I'll have to share it with Arun, seeing as how we have a BBQ coming up next weekend...

**HiTestFest** · 06-06-2009, 11:01 AM

Great thread!!

Ferris basically nailed it with his two posts. Patience is required when working with a charcoal grill. I chuckle inside when i go to a BBQ and see a mountain of charcoal piled in a Weber grill. Unless of course, the host plans on using it for over 18 hrs.

IMO, you should never boil ribs. Its stripping it from most of its flavor. Try concentrating the flavor by stacking ribs on top of each other and slow roasting them in a 200 degree oven. Cook for 5 hrs and rotate them every hour or so.

New York Strip + a nice seasoning of Kosher Salt and Pepper = Heaven!

ScratchMonkey · 06-27-2009, 04:44 PM

Friend of mine sent me this:

Quote:

Yes, I'm in Texas right now, so I’m allowed to say “howdy”. I just got back from a huge dinner at one of the best local BBQ places in Austin. I asked seven different people where I could find “the real thing” and five of them said “Rudy’s!” so that’s where I went. As you can see in the first photo (#023), it’s attached to a gas station – this is a sure sign you’re getting real Texas BBQ, friends!

As I was walking in, I met some dangerous looking bikers who turned out to be regulars at this place (see photo #024).

They were quick to figure out I wasn’t from around these here parts and gave me all kinds of advice and menu suggestions. “Try the lean brisket!” “No, you gotta order the baby back ribs…” and even took the time to show me how to use the automatic hand-washer, a machine that washes your hands up to the elbows after you pig out in grand style (see photo #158, it’s the machine next to the trash can). Really nice guys. As expected, the food was truly amazing. Wow. Best BBQ I’ve ever had.

**WhiskeySix** · 06-28-2009, 11:19 PM

damnit.. now I'm hungry again.

**kevlarorc** · 06-29-2009, 01:03 AM

I like Texas BBQ. I don't really know how to make it and I don't have the patience to either but roast beef with some good sauce on it is delicious.

**Mediator** · 06-29-2009, 02:49 AM

I live in Dallas but I'm from Houston. In Houston there was a place called Demeris Bar-B-Que and they served some of the best BBQ. They were a greek family and as far as I know they are still there.

Scratch:
I have never been to Rudy's but there is a place here in the Dallas area (Euless actually) that was just on the food network and the host said it was the best BBQ he has ever had in his life. My roommate's son just ate there today and said it was the best BBQ he has had thus far. He has good taste and is a good cook so I will be going to this place and will post back.

Ferris:
Would you be willing to share your recipe for the thicker sauce? I like a good thick sauce.

For those with less time on their hands and if you find yourself with just store bought sauce you can spruce it up and make it much better. Just mix it one part Italian Dressing and one part sauce and it makes a much better sauce than what came in the bottle.

**Axis of Eeevil** · 06-29-2009, 03:46 AM

First off, "What Ferris said", especially the last sentence. It is SO worth it..

Love working the fire, grill, and especially the meat prep: cutting off connecting tissues, trimming kabob meat, stripping off the membrane of the backs of your ribs--if you haven't spent a good hal hour on your meat prep, it can only be so good, all els being perfect. When it is prepped as best as you can do it with no shortcuts (ha ha) it will take that "durn good meat" and make it mouthwateringly succulent and flavorful, with no nasty bits on the side of your plate at the end. I Cook outside all summer long.

20 or so briquets sounds about right. Two tiers of grilling surface and an djustable-height charcoal basket is key.

I collect odds and ends of hardwood fruit trees--cherry, apple, plum and pear, no stonefruits--and I start with a good mesquite whole-wood bagged sharcoal if I'm going for primo quality. If you're just flipping chicken, the groud-up pressed bricks are fine, but treat that special pig, cow, elk etc. with more finnesse and you won't be sorry. Once the basic coals are going, if I need to replenish, I place the chunks of wood around the margin: provides tasty smoking for ribs or a slow-cooked brisket or roast (I love to see a deep red smoke-rind when I slice the meat) and then as is gets charred roll them towards the center to provide heat. A good trick is to soak them in a piquant liquid like beer or apple cider to make them put out a moist smoke that has less volatilized phenols (acrid taste).

I make all my own rubs and mop-sauces/marinades. For my BBQ sauce, I usually start with a basic store-bought sauce (cheap housebrands work well) to provide the base and I tweak it whichever way I feel like. Materials for sauce augmentation:
*Acid: Lemon, lime, wine, and vinegars--malt, wine, rice, balsamic and cider, pickle juice, pureed green papaya, green or red tomatoes/tomatillos
*Sweet: Maple syrup, brown sugar, fructose, corn syrup (dark), molasses, fruit purees--mango, pineapple, applesauce, etc
*Smoke: espresso, chipotle, charred and marinated roasted red pepper, roasted chile, roasted garlic, bourbon, whiskey.
*Salt: SEA SALT is a must. Pickled Japanese plum, capers, other pickled/salty oddities, soy sauce, tamari, Spike, onion salt.
*Spice: Chile, Mexican red sauce, hot pepper oil, black pepper, chutneys (Eat Indian and Thai), wasabi. I steer clear of cayenne.
*Earthy/Savory: Beer, cocoa powder, dried ground mushrooms (hand-picked Morels, Oyster mushrooms [Pluerotus ostreatus], Boletus or Agaricus are great) and nut butters.

Biggest mistake is to spend a lot of time, money and effort to cook a great piece of meat or fish to perfection, then let it get overdone or cold while you wait for side-dishes to be ready, table set, etc. Let all other prep revolve around your meat so you can sit and serve right when it's ready.

Bon Appetite!

**CingularDuality** · 06-29-2009, 06:26 AM

Quote:

Originally Posted by Mediator

Scratch:
I have never been to Rudy's but there is a place here in the Dallas area (Euless actually) that was just on the food network and the host said it was the best BBQ he has ever had in his life. My roommate's son just ate there today and said it was the best BBQ he has had thus far. He has good taste and is a good cook so I will be going to this place and will post back.

I think you're going to need a second opinion. What's the name of this place? North Main BBQ?

**kevlarorc** · 06-29-2009, 12:38 PM

Just saw this on one of the promoted vids on youtube.

**Mediator** · 07-01-2009, 12:27 AM

Quote:

Originally Posted by CingularDuality

I think you're going to need a second opinion. What's the name of this place? North Main BBQ?

And I think he will need a 3rd opinion so I will check it out too..... YOu were close it's Main Street BBQ in Euless. I will be going this weekend as I'm not too far away here in Grand Prairie.

**MrTango** · 07-01-2009, 03:54 AM

so glad I found this thread!! I am so stealing some of these tips!!
unfortunately I usually use a gas grill for convenience. But every Southerner knows its charcoal and wood that counts.
You can get woodsmoke on a gas grill, however- soak your wood chips , wrap them in tin foil and drop them right into the bottom af the grill. works just fine - not as well as a smoker, but not bad either

Jim Beam makes an excellent BBQ sauce, if you can find it. (oddly enough, I can only find it at Ross)
marinade extra thick pork chops in it for a couple of hours, and you get an amazingly good meal.
But the best sauces (other than self made) are the ones you can only find in small road side BBQ pits that only locals seem to know about- if you can get them to sell you some. A friend of mine brought me back some from a dive in Mississippi that I managed to milk for a year, I was so afraid to use it up. Mnnnn-Mnn!!!

**WhiskeySix** · 07-01-2009, 08:37 AM

I actually really like "Sweet Baby Rays" bbq sauce - if it's available up here in new england, it's gotta be available everywhere.

**Boot** · 08-15-2009, 11:55 AM

Quote:

Originally Posted by Ferris Bueller

I have a variety of sauces that I make. My favorite is my vinegar based sauce. I make it in large quantities, and I've been doing it for a long time so theres no specific recipe for it (i eyeball the amounts from experience), but heres the basic ingredients and instructions:
white or cider vinegar
worcestershire sauce
lemon juice
paprika
chili powder
lots of garlic
onion powder
dill
ground mustard seed
salt
cayenne/red/green/black pepper (variations depend on how hot you want it)
brown sugar
water
heat water to boiling, drop in brown sugar, dissolve. reduce to medium heat, add vinegar, mix until constant. add liquid ingredients one at a time, mixing well. add solid ingredients in desired amounts. slow simmer to reduce to 2/3 total volume. bottle individually, making sure to capture some of the still spices in each bottle.
DO NOT USE IMMEDIATELY. Cap bottles, store at room temperature for 2 days minimum. Move to refrigerator. Refrigerate until chilled to desirable level. Serve over meat product of choice.

That particular sauce is going to be a very very thin sauce, but its one of those things that you dont feel overwhelmed by the sauce being soupy or pasty. Ideally, what I do is take one of the larger bottles and separate it into smaller shaker bottles (i.e. tobasco type bottles) and spritz it on my barbecue. between that and a good rub/marinade, you have tasty meat.

I do have a couple other kinds of sauces, including a tomato based sauce (thick, more "traditional" sauce like what you'd find in the grocery store), but that one is my favorite.

EDIT: oh yeah, with that particular sauce, like I said, i make it in large batches, usually about once every 4-5 months. The bottles that you dont plan to use immediately can be stored at room temperature (i.e. a closet or pantry) almost indefinitely as long as they stay sealed. for this I recommend mason jars. If you dont know how to seal mason jars for long term keeping, let me know and I'll school ya.

It's late summer barbeque season here, and Ferris I'm dying to try your sauce. Can you give a rough estimate of your ingredient proportions? Like, a dash of this, a cup of that... doesn't have to be scientific but just get me started. I love the trial & error but I'd like the authentic Ferrisian taste if I can get it.