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#1 02-06-2016 09:57:47

Date d'inscription: 19-08-2014
Messages: 167

small hot fire with almost invisible smoke

Much more finesse is required for barbecue http://www.baseballtwinslockroom.com/ro … ns-jersey/ , as well as a whole lotta time. Here are 16 tips and suggestions for using a smoker, trailer smoker or outdoor grill for properly cooking your favorite foods.

BBQ Smoking Taboos


* Please dont confuse it with Grilling - This is one of those rookie things that always separate hard-core barbecue enthusiasts from the uneducated public. Remember, grilling is a quick, hot fling you have with a steak, hamburger, or hot dog..while barbecue describes the day(s)-long relationship you have with a rack of ribs, a pork shoulder, a beef brisket, etc. Much more finesse is required for barbecue, as well as a whole lotta time

* Lighter Fluid - Unless you enjoy the taste of petroleum distillates (i.e. gasoline, kerosene, paint thinner), dont even try it. Your food is going to have a long time to get acquainted with your fuel source, and we dont want smoke to be replaced by fumes.

* Self-lighting briquettes - these little lazy guy lumps are basically lighter fluid sponges.see above.

* Liquid Smoke - This stuff is made by burning green wood and liquefying the resulting smoke. If properly cooking barbecue over wood coals, WHY WOULD YOU EVEN CONSIDER IT? The only place Ive seen it used, where it might make sense, is in barbecue sauce, but even that is debatable. Everywhere else, including jerky, is fraudulent. Its like opening up a can of Spaghetti-Os and calling it Fine Italian Pasta.

* Ovens - At NO TIME should an oven be considered as part of the barbecuing procedure. Therefore, it is IMPOSSIBLE to make barbecued ribs in the oven. You can make some great oven-cooked ribs, but please dont call them barbecued.

* Boiling Ribs - the ultimate taboo..Most of the taboos listed above have one or two exceptions that will keep you from getting hung, but this oneNEVER EVER EVER EVER should a rib of ANY type come into contact with boiling water unless youre making soup. If you need to boil them to make them tender http://www.baseballtwinslockroom.com/ri … ns-jersey/ , hang it up and order take-out.

* Crock Pot wBarbecue Sauce - Ugh, a cross between the oven taboo and the boiling ribs taboo..need I say more? Throw some foil in the mix and youve just insulted the entire barbecuing community.

* Best Cooker - asking a man what the best barbecue rig is, is akin to asking him who the best ball team is. Everyone has an opinion, and everyone else disagrees. Be very wary when asking for this opinion topic, as it could easily get out of hand..and if you use the word ceramic or egg in your question..you better DUCK!

* Favorite Meat - very regionally sensitive discussion. Various parts of the nation have their own version of barbecue, which involves different cuts of meat from different animals. Generally speaking: east is pork ribs, southeast is pork shoulders and whole hogs, south is beef and brisket.

* Wet or Dry - sauced or on the side. Very much like meat, this preference is displayed along regional lines, with the eastern folks liking the sweet andor vinegary sauces, and the Texans liking the spicy tomato or DRY situations.

* Lump or Briquettes - Heres one near and dear to my heart. When I started this hobby, I had a Brinkman Offset, a pile of hickory logs, and a bag of a certain brand of charcoal briquettes (hint: they may be the king of charcoal briquettes). Some fine fine cooks tell me that they dont notice anything different between fuels, but others say that there is a nasty, bitter, acrid, chemically smelltaste they find when using certain royal and kingly briquettes..and Im inclined to agree.

* Cooking with flaming logs or glowing coals - right off the bat, Ill say that BOTH are right.but one is much harder and, for me, much more expensive. The traditional purists insist that the original barbecueing pitmasters would burn their wood all the way down to coals before adding food to the pit. Then, they would add glowing coals to the pit as the cook progressed, preburned in another area. But http://www.baseballtwinslockroom.com/ph … ns-jersey/ , when cooking with flaming wood, you must be careful to have just the right fire going or youll ruin your food with bitter creosoted smoke. (small hot fire with almost invisible smoke) When using preburned coals, you dont run that riskbut you waste a lot of wood and spend a lot of time preburning and shoveling.

* Soaked or Dry - small discussion item, but both sides of the camp on this one. When using wood chunks or chips in the smaller cookers, most folks will soak the wood in water to prolong the smoldering and keep the wood from bursting into flames. The downside is that some people can smelltaste a difference in the quality of smoke produced from a soggy piece of wood. Ive done both, and in some situations NEED to do one or the other, depending on the cooker Im using.

* Sauces - tomato, vinegar, or mustard - this goes back to that regional thing again. I hate stereotypes, so forgive me if Im doing this, but historically, different regions of the country tend toward the various flavors. Again, this is a discussion item. For these regional types though, I find the discussions less hostile and more constructive..listen to what folks like and decide for yourself.

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