Questions tagged [barbecue]
Questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please cross-tag with the relevant other topic(s), such as pork, ribs, or smoking.
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Temperature for chicken (any sort) [duplicate]
I recently got a temperature meter to make sure meat is cooked, I am still confused of how much temperature should it be for chicken tikka or chicken burgers. What should be the best internal ...
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Does quanity of chicken tikka cut on skews need a certain amount of coal?
We do a lot of chicken tikka cut on skews and using Bar-Be-Quick lumpwood, which comes in bags of 10, each bags is 1.35 kg. When doing bbq, is there a propotion to how much bags I should use for x ...
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How to know if chicken is cooked on charcoal bbq without temperature monitor
Is there a way to know if the chicken (bonesless on skewers, leg piece) has been done from inside too without having a temperature monitor to poke in middle of thick part of chicken.
I have noticed ...
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How to make gas bbq ready for cooking after a long non use
I have a gas bbq which I haven’t used in 3 years and today I turned it on to see if it works and to my surprise it does. Now it has been filled with webs and other stuff to I turned it on.
What should ...
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Sous-vide short ribs including marinade
I plan to make sous-vide Korean-style short ribs this weekend, but I don't have a vacuum machine or easy access to decent ziplocs. I usually ask my butcher to vacuum the meat, including spices or ...
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Can you put charcoal or soaked woodchips in a pan on top of the grate of a gas BBQ in combination with the gas to create smokey flavors?
Charcoal burns quite hot--at 500 to 1000 degrees. This is more than a gas BBQ is designed to handle and rated for.
The goal is to create a charcoal flavor. I've seen some methods to make briyani that ...
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Can a generic clay smoker work as well as a Kamado Joe?
I've been wanting to buy a regular-sized 18" Kamado ceramic grill, but they're extremely expensive. Not only that, but I don't live in the continental US so I have to pay to transport this 300-lb ...
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How to prepare and cook hotdogs with a smooth, unblistered exterior that has been finished with grill marks?
So, it's summer at last and we've finally made it to another BBQ season without COVID restrictions. So, as it is appropriate for the BBQ season, I had a question about BBQing hotdogs.
I know that it's ...
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Keep bbq off the smoker warm or reheat?
This might sound like a dumb question, but I am wondering what is the best way to serve brisket if it is ready a couples of hours before serving?
How do you get the best result and keep it juicy? I ...
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Can I bbq with grill on top with this?
I got this grill but as you can see it’s rusty. My question is if I put grill on top, is it safe to cook chicken on it?
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What can I cook in Kamado Joe egg that I can't cook in Weber Master Touch Grill?
I BBQ weekly, and it's usually one or two thick steaks, spare ribs, or pork chops. I currently have a pretty old Weber Original Kettle 22-Inch Charcoal Grill, but it's time for me to replace it with ...
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BBQ chicken and burger patty too dry
I m not an expert at BBQ but last time I made them, 2 things happened. When they were looking juicy and cooked from outside, when checked from inside they were still raw but after cooking for a while, ...
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What are some safer alternatives to metal wire grill brushes?
There are some dangers in using wire grill brushes.
How can a grill be safely cleaned without the risk of wires getting into food?
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How deep does gaseous smoke penetrate meat?
I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely?
Some might argue that the smoke ring around meat indicates how deep smoke ...
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Is this meat that I was told was brisket in Barcelona the same as U.S. brisket?
I was born and currently live in Barcelona. Here in Catalonia, or in Spain, beef is not butchered in the American style, so I can't get the cuts that are used for American BBQ.
So, after my search and ...
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