BBQ Season again!

[80watts]

Watching that doordash ad, with the word flavourhood, got me thinking about BBQ.

Why? Once I heard someone call part of an BBQ a flavour enhancer. It that triangular piece of metal covering hood covering the flame tube. Apparently as the propane burns and heats up the triangular covering, dripping fat/sauce hits the hot metal and then is supposed to add flavour to what you are BBQing.

Ref: https://www.homedepot.ca/product/weber-flavourizer-bars-5-pack-/1000114319
https://kitchengeek.com/weber-flavorizer-bars-stainless-vs-porcelain/

I can see the protecting the flame tube part, and to promote even heating across your BBQ... But are the sizzling juices actually adding flavour to your meal?

Well I will actually have to go flash up the BBQ.

So how do you cook your steak and or chicken breast?

What are some method you use to prevent burning? For me I like my steak well done (just a bit of pink). For that I sear at high heat for 90 second each and then roast 7-9 min per side. All though I usually do this over working flame tubes, I might try the method of putting the steak (after searing) over the off flame tubes and cook from convection currents. thinking this might take 550F for this to happen?

https://www.foodnetwork.ca/bbq/blog/master-buying-and-grilling-any-cut-of-steak-this-summer/
http://bbqbuddy.com.au/tips/how-to-cook-the-perfect-steak/
https://www.weber.com/US/en/blog/tips-techniques/6-tips-to-grilling-a-perfect-steak/weber-29673.html


And for Chicken
https://www.tasteofhome.com/article/how-to-grill-chicken-breast/

 

[sybian]

Always,always use a lava stone tile.....you simply cannot screw it up.
The stone takes a little longer to heat up, and mine is about 16x16 , so it leaves enough room to throw a piece of apple or cherry wood sticks to add smoke flavour when you place it on the grill next to it.
The down side is they are made of natural lava rock, so they seem to split easy on the corners, but even broken you can still use them.
Shit, I’ll even barbecue a pizza on the sucker.

 

[masterblaster]

I often thought I would like a green egg barbecue but those things are real expensive.

 

[Mr. J]

For me, the smoker will probably be more used than the actual barbecue as I want to try my hand at smoking some different meats this year.

 

[VinVan]

1. Spatchcock (cut out backbone and butterfly) a whole chicken.

2.Season how you will, inside and outside. My go-to is a Rosemary, salt, pepper, garlic in generous quantities.

3.Grill inside down for 30 min. (The beauty of this method is that it doesn’t matter if the inside burns, cause it’s just bone. Turn over and grill breast/leg side for 8-12 min until you hit 165 F.

If you’ve ever wrestled with getting the breast and leg to cook perfectly at the same time, this method solves the riddle because the chicken is flat and heat distributed evenly.

I’ve never liked chicken (or turkey) breast before because it’s always been too dry, but with this method the breast is so juicy it tastes like dark meat (I’m betting Big Rawd is going to ask me what nationality it is...).

Try it. Once you go Spatch, you’ll never go back.

 

[PuntMeister]

Steak: I have taken up Reverse Searing (it’s a thing—google it). Get’s the inside perfectly pink and nicely cooked, and the outside get’s the full Maillard Effect (that’s the searing phenomenon that turns the meat into toungie-gasm delisiousness). Season up a nice thick cut, pop it in the oven on baking sheet at 200-225 for 30-40 mins or until I need a 4th beer. Lay it on a smoking hot bbq and sear the fuk out of the exterior quickly. Maybe 1 min, turn 90 degrees for the cross-hatch, flip, repeat. Rest 5–10 mins or a quick bj.Then enjoy!

Chicken: I used to smother chicken in bbq sauce in a vain attempt to avoid drying out. Now I just marinade it (Teriyaki or olive oil and herbs), cook it on a tinfoil sheet folded in shape of a shoebox top to keep the juices in. My new standard for juicy bbq chicken.

-Punt.

 

[masterpoonhunter]

Been board cooking for years. 1/2 to 5/8 in thick, alder or cedar seems to work best for me. Board is soaked for a few hours. Prep food as you desire it, meat, fish, fowl, veges. BBQ to 450+, board with food in center. Center burner off, outside burners to low, lid down, no peeking. Board will start crackling as it dries out, about 40 seconds. Cook food to desired doneness - this takes practice to get timing right, but a 1 inch thick cut of fish takes about 12 minutes.

I have a herb garden so have access to fresh herbs. Have found there is nothing quite like a board cooked (insert food here) marinated, seasoned etc cooked on top of a bed of fresh herbs.

After cooking, I wash the board, dry it out and can reuse it up to 5-6 times depending on what has been cooked.

 

[oktrythis]

This is my adventure into this years BBQ season.

Tuesday noon bought two nice steaks to BBQ on Saturday.

Came home and put them on the shelf next to freezer along with other items to go into the freezer.

Started to put items into the freezer.

Phone rang.

Left to answer phone.

Then continued with my day.

Next morning (8 am) I asked myself the question "Gee, I don't recall putting the steaks in the freezer".

Went to check the freezer and there they were sitting on the shelf at room temperature for about 20+ hours.

Steaks were chucked out and I guess it'll be McDs for me on Saturday.

Most likely, that'll be my BBQ experience for the rest of the year.


Folks have a nice BBQ season,

OTT.

 

[badbadboy]

I bbq all year long so it’s not a season for me. I use a Weber smoker and a propane grill.

Lately I’ve been watching these two butcher brothers on YouTube. They’re really helpful when discussing different cuts and their bbq setups. They’re using a Traeger combo smoker and grill. Looks like a great setup if budget ($1500 USD) isn’t an issue.

 

[jgg]

The more hungry I am, the less time on the BBQ. Some say as rare as knock the horns off and wipe it's ass.

 

[masterpoonhunter]

The more hungry I am, the less time on the BBQ. Some say as rare as knock the horns off and wipe it's ass.

Generally I like my steak such that a good vet can bring it back to life.

 

[masterpoonhunter]

I bbq all year long so it’s not a season for me. I use a Weber smoker and a propane grill.

Lately I’ve been watching these two butcher brothers on YouTube. They’re really helpful when discussing different cuts and their bbq setups. They’re using a Traeger combo smoker and grill. Looks like a great setup if budget ($1500 USD) isn’t an issue.

https://bbqpitboys.com/
Kinda like ZZTop for your BBQ.

 

[westwoody]

Superstore has special parking for BBQ fans

 

[Ray]

Steak: I have taken up Reverse Searing (it’s a thing—google it). Get’s the inside perfectly pink and nicely cooked, and the outside get’s the full Maillard Effect (that’s the searing phenomenon that turns the meat into toungie-gasm delisiousness). Season up a nice thick cut, pop it in the oven on baking sheet at 200-225 for 30-40 mins or until I need a 4th beer. Lay it on a smoking hot bbq and sear the fuk out of the exterior quickly. Maybe 1 min, turn 90 degrees for the cross-hatch, flip, repeat. Rest 5–10 mins or a quick bj.Then enjoy!

-Punt.

I've done steaks like this before too. It works out really good.

I had some family over for a BBQ last summer. The husband looked at my gas grill, and asked if that's what we're using. I said yes. He left, came back an hour later from Home Depot with another grill, and a bag of charcoal. Said, this is the proper way. We had dinner close to 10 at night.

 

[80watts]

I like my gas grill just fine. I find a charcoal one depends on size(square footage) and height of coal to grill, grill needs to be big enough to have a no coal space (for convection heating- chicken etc), also depends on coal layers. But the important thing is clean up afterwards. Another problem is accidents with coals bbq- fire hazards. I usually don't see so many of these types in stores anymore.
Its kinda like the old boilers on ships. They went from coal to fuel oil. Why, navies had to bunker coal in depots around the world like the British. It was difficult to trans coal. With fuel oil, you could readily pump the fuel oil immediately.
I just find a gas grill more user friendly and safer to use.

 

[MB Mod]

Best charcoal grill I had was one of the original cast iron hibachis, they were great for cooking steaks 🥩

 

[masterpoonhunter]

Best charcoal grill I had was one of the original cast iron hibachis, they were great for cooking steaks 🥩

Agreed. I recall I had one with two sides to it and the grill holders that you could adjust the height from the coals. Sear on one half close to the coals, then move the food to the other half for slower cooking. Steaks and chops were always outstanding.

 

[Buddyguy66]

Learned how to make an amazing brisket last year. In an oven even. Have to do that again

 

[80watts]

I think I have to flash up my rotissery part of the BBQ.