BBQ Barbecue

[Anonymous No.14529131]

Is Summer for 1 more month in a good chunk of the world, so let's discuss BBQ, Barbecue, because I finally reactivated mine (basically looks like this).

What do you guys do with it?

For starter, I am enjoying meat on it, but when I looked up how to do potatoes it said it would take 40 minutes to cook them, which to me is too much time and a waste of coal, can't I cook them quickly and then finish them off for 10 minutes on the grill?

[Anonymous No.14529139]

NO

[Anonymous No.14529150]

>>14529139
What? No BBQ? No Barbecue, come on son, can't we have a friendly thread? Maybe I should have done something more political to bait some rage, like I remember reading months ago an article whining how white people were taking over the grill parties like black people invented them, that was dumb but I am sure it would get some replies it just would be race baiting /pol/ stuff, you rather I do something so inane?

[Anonymous No.14529251]

>>14529131
That's a pretty dope DYI grill setup too bad he has no way to capture the heat for long cooks.

[Anonymous No.14529255]

>>14529131
Psh it'll be summer til November bruh

[afatoldman No.14529272]

>>14529131
That's not barbecue, that's grilling.

[Anonymous No.14530159]

>>14529255
Depends where one lives.
>>14529272
Then we can we talk about grilling?

[Anonymous No.14530317]

>>14530159
You ever grill wings? I just threw some on myself.

[Anonymous No.14530397]

BBQ where I live is smoked meat. Brisket to be exact.

[Anonymous No.14530418]

>>14530317
I only ever eat the chicken's breasts, for me the rest is always either slimy or trapped into the bone.
Was supposed to make some but then time just flew by and I decided to simply cook some eggs.

[Anonymous No.14530423]

As for grilling I like pork center loin wrapped in bacon and slow grilled then chard right before removing from heat. Let rest wrapped in foil spoon any meat juices back onto the meat before serving. Serve with Brussel sprouts sauted in bacon grease with red onion and bacon bits then the bruss with gorganzola cheese let melt. Maybe some chedder bay biscuits and side salad. Twist on filet mignon wrapped in bacon only cheaper and better honestly.

[Anonymous No.14530433]

>>14529251
whoever designed that grill has no idea how to grill or how a grill is supposed to work

[Anonymous No.14530436]

Real shit tho. Check out BBQ bit boys youtube channel for some insanely awesome BBQ ideas.

[Anonymous No.14530441]

>>14529251
If this thread survives till tomorrow I'll post a pic of mine.
>>14530423
I love eating pork with bacon like that, but never thought of grilling it.
What's the time required?

[Anonymous No.14530548]

>>14529131
I barbecue rain or shine

[Anonymous No.14530549]

>>14530548
Chicken

[Anonymous No.14530554]

>>14530549
Sides

[Anonymous No.14530557]

>>14530554
And pork belly nuggs

[Anonymous No.14530569]

>>14530557
And when it comes to grilling, chicken hearts are one of my favorites

[Anonymous No.14530622]

>>14529251
I wanted to build a brick pizza oven in the yard but my mom wont let me

[Anonymous No.14530675]

I cut my loin into filets roughly as thick as the bacon I'm using to wrap them with. Since its pork you'll have go well done. Go about 250 to 275 for 30 min or so. Then turn up the heat and sear moving the meat around as to not burn the bacon. Once you have the char or desired texture on the outside and the bacon looks cooked temp the meat. If your still too far away you can wrap in foil and finish on the grill then let them rest. If your only off a few degrees or so then let them finish in the foil. They will continue to cook in the foil after you pull it off the grill. Letting the meat rest is key to tender pork since you'll need to cook the pork thoroughly. Unlike a steak. Soak toothpicks in water for awhile before preparing. You can use the toothpicks to hold the bacon in place. And soaking them first will help them to not burn on the grill. Before serving be sure to remove them. After your first time cooking them you'll start to get a feel for it especially if your comfortable with your grill.

[Anonymous No.14530681]

>>14529131
>For starter, I am enjoying meat on it, but when I looked up how to do potatoes it said it would take 40 minutes to cook them, which to me is too much time and a waste of coal, can't I cook them quickly and then finish them off for 10 minutes on the grill?
Absolutely you can. Microwave par-bake is the secret to get a potato nearly done (or all done) so you can cook it later a different way, from hashbrowns to grating into pancakes, or finishing on a grill. Basically, the grill with "dry" that skin, add a touch of smoke flavor and improve the texture.
If you are cooking with coals, other than being inconvenient and lengthy, aren't your coals alive that long from lighting until done anyway though? If you plan ahead, you can do it both.

>What do you guys do with it?
I have a gas grill that I use most because it's grilling weather for me 365/24/7. But, I most of the time do steaks, ny strip or ribeye, and whole roasts like pork loin. I smoke a bit with a smoke box upfront, and I always have lots of veggies sharing my 4 burner grill.
I like to kind do a theme or mood, like greek with lots of peppers, onion, flatbreads, some taboulleh, some tzatziki, maybe something more from neighboring areas. Might be an Argentine or churrasco steak mood, with sausages w/ all the fixins and proper sides of peppers, grilled cheese, chimmichurri sauce by the bowl. German sausages, sides cooked inside. Thick prime burgers. Or just steak night with a lime, olive oil, garlic marinade, some ginger-teriyaki glaze and spears of pineapple, or even peter lugar sauce and classic sides. Depends who I am feeding, ya know? It could be jerk pork roast. Rarely do I smoke all day like brisket, but I probably do ribs 5x/year.

[Anonymous No.14530959]

>>14529131
>would take 40 minutes
cut them up and stick them on a kebab stick, they'll cook faster and taste better

[Anonymous No.14530980]

Dry or wet rubs?

[Anonymous No.14531012]

>>14530980
everything is better wetter

[Anonymous No.14531041]

>>14530548
>>14530549
>>14530554
>>14530557
Looks delicious bro real jealous of them pork belly nugs and I really want some of that mac

[Anonymous No.14531154]

>>14529131
Potatoes take 40 minutes.
Charcoal burns for 40 minutes.

Not seeing a problem here.
They don't need high direct heat; it just takes a while to cook all the way through.
You can impale them (nail, metal.skewer) and the inserted metal will conduct more heat to the inside more quickly; this should shave about 25% off the cook time. You can literally put them on, light the fire, and just wait until they're half baked to start cooking the protein.

Is it the wrapping in foil and waiting that troubles you so?

[Anonymous No.14531278]

>>14531154
>put them on, light the fire,
you don't put food on until all the coals turn gray

[Anonymous No.14531291]

Your kebabs don't have any taters on them. If you don't par cook your taters they split when trying to skewer them. Par cooking is a hassle so i buy canned while new potatoes. Also your other ingredients on the kebab will finish long before a raw potatoe. Steam and blanch baby red taters, those will skewer nicely. Best way to grill spuds is with tin foil wrapped. I like to cut a grid pattern in the spud roughly 60% threw. Then adding butter smidgen of EVOO and lots of salt before wrapping it in foil. Throw them on first ahead of the meats. It's hard to over cook them. If they get done before you can pull them out and they will retain heat forever almost.

[Anonymous No.14531324]

>>14529255
not in Canada it won't
we usually get decent weather until mid October at the latest

[Anonymous No.14531387]

>>14531291
we used to wrap the tato in tin foil and put it directly in the fire

[Anonymous No.14531402]

>>14531278
Different for baked potatoes.
Really.
Unless you're one of those despicables who uses petroleum distillates as an accelerant.

[Anonymous No.14531463]

>>14531402
i used to but in recent years i have just using fire wood tha i chop up because i have so much of it around, mainly white oak shit cooks hot and fast

[Anonymous No.14531475]

>>14530436
Those boomers only make pig slop.

[Anonymous No.14531743]

TFW I have been cooking on my Weber everyday this summer- Kettle bros unite! Did hickory smoked chicken tonight

[Anonymous No.14531755]

>>14531743

Based I’m a kettle boi too out of town currently but before I left I made some bad ass skirt steak tacos one night and some ribeye steaks the next

[Anonymous No.14531759]

>>14531755
fuck bra its the shiiiiit! I've been rocking jealous devil lump and kingsford briquettes.

[Anonymous No.14531915]

>>14531012
Clean up is worse though. I'm usually in a hurry, dry works fine most of the time.

[Anonymous No.14531934]

>>14531915
that;s a fair argument

[Anonymous No.14532035]

>>14531402
How did lighter fluid ever catch on? Let alone that garbage charcoal that's already been soaked in it.

[Anonymous No.14532567]

>>14532035
Consumerism.
Advertising.
I can spend more money to make it worse but easier.

If you're gonna use a liquid to start some charcoal, do it right.
https://youtu.be/UjPxDOEdsX8

[Anonymous No.14533790]

>>14529131
Why does this look like an image from The Sims?

[Anonymous No.14533851]

>>14533790
basically just irl

[Anonymous No.14533860]

>>14532567
got a little fire tornado going there for a bit
impressive

[Anonymous No.14534086]

>>14529131
Making some honey mustard porkchops

[Anonymous No.14534112]

>>14532035
>How did lighter fluid ever catch on? Let alone that garbage charcoal that's already been soaked in it.
I have a theory.
Hibachi grills in state and county parks. People were not going to stay there all day. Get the coals hot enough immediately, cook burgers and dogs 5 minutes later. Play frisbee or football, or fly a kite nearby. Sit on uncomfortable sticky wood park bench only just long enough until you get sick of the mosquitos or flies, then leave within 2hours.

[Anonymous No.14534168]

>>14534112
I can get my coals hot in about 10 minutes using a chimney and some newspaper. Lighter fluid adds such an awful taste and you need to wait forever for it to burn off.

[Anonymous No.14534348]

Should I buy a weber no matter what? In my country webers are much more their US original price. E.g. the 22" original kettle, in the US it costs $109 while here it costs $270 (230€).
Is that difference worth it or should I just go for another brand that costs around $140 and is an Original Kettle Premium copy?

[Anonymous No.14534467]

>>14529131

I've been experimenting with different rubs/sauces. Finally nailed it with this honey sriracha glaze.

[Anonymous No.14534476]

>>14534348
Get one of the smaller ones. I got a little smokey for $30. It's big enough to cook for a couple people no problem.

[Anonymous No.14534507]

>>14534348
There is nothing magical about a Weber.
The farther from Illinois you get, the less useful they are.
There are dozens of outdoor fireplace designs; some are better for some things, some are better for other things.
The Weber design is a nice middle ground of useful size, useful airflow features, and reasonable price.
If the tariffs make something of similar size more attractive, go for it.

[Anonymous No.14534518]

>>14534476
I already got one (not weber, the copy brand) which got me hooked on grilling. Now I want a kettle to start smoking and bbqing stuff but I find the weber cost too steep.

>>14534507
Thanks for the advice anon.

[Anonymous No.14534649]

>>14534467
>honey siratcha rub
Please do tell the recipe my good sir

[Anonymous No.14534845]

>>14534649

Trader Joe's Honey Sriracha BBQ Sauce.

[Anonymous No.14534857]

>>14534649
Honey
Siracha

[Anonymous No.14535211]

>>14530681
Thank you very much, good thing this isn't /tv/ or this thread would have been dead by now.

No grilling tonight, worked too much, quickly did some chicken breasts with flour and hate a couple of raw carrots.

[Anonymous No.14535224]

>>14531154
>Charcoal burns for 40 minutes
I don't simply let them go on forever, I pour water on them and re-use them.

>>14531402
Well now you put the seed of doubt in me, tomorrow I'll check what we are using as an accelerant.

[Anonymous No.14535241]

>>14534467
Dad is a no go for spicy, but I would like to experiment more with honey and meat, which reminds me of a great recipe from an italian chef, I will post it later so that maybe one of you can help me convert into for a grill, and maybe try it, is a satisfying one.

[Anonymous No.14535258]

>>14535224
Don't pour water on them. Just put the lid on and close the vents.

[Anonymous No.14535262]

>>14534857
You forgot the rub

[Anonymous No.14535295]

>>14535224
>I don't simply let them go on forever, I pour water on them and re-use them.

I think you are putting excessive time and effort into "saving" a few cents. Charcoal is cheap.

I could understand if you're laying out a spiral for long duration cooking and putting away the unused ones when done, but trying to salvage a few embers for next time instead of just throwing some potatoes on to bake seems counterintuitive.