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What is the BEST way to bar-b-que...

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1 What is the BEST way to bar-b-que... on Sun May 16, 2010 10:52 am

grumpy old man

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Tips and tricks and BBQ recipes...

There is ALWAYS a better way to BBQ something. Care to share your advise, recommendations, successes, failures?


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2 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 10:55 am

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I can NEVER BBQ chicken properly. I'm afraid of under-cooking and ALWAYS over-cook it resulting in a very unsatisfying meal.

I want to BBQ boneless/skinless chicken breasts today. I have the rub and sauces I need. I love a nice crisp almost burnt surface, and (cooked) juicy insides.

Recommendations?


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3 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 11:00 am

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I got together with an old friend recently who is now a professional chef. The one thing about bbq'ing that's always been hit and miss for me is steaks. I've bought the best from Stephan & Andrews and the average from Safeway and that seems to not be the difference. All usually tough. So I asked him. The keys are as follows:
splash it with soya or worcester and then expose it in the fridge overnight. take them out one hour prior (room temperature is key)
put the bbq on low
flip only once
sauce at the very end (if at all)
let stand for 5 minutes

He says he can take the cheapest cut and turn it out well with these basics.

4 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 11:08 am

Jondo

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I also asked him about chicken. He says the same applies above if it's boneless chicken but for the best bbq chicken - the bone/breast is best.

Put bbq on high
Skin down/bone up to seer it. A few minutes maximum - you're seering it - not trying to cook it.
Open and turn the heat to low
Flip it to bone down and slow-cook it - thru the bone (the key). It should take 35 minutes.
Put any sauce on half-way thru that time.
let stand for a good 5 minutes before cutting/eating it.
BTW - he worked at Hy's for 4 years and was the meat-man.

5 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 11:18 am

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Thanks Jondo. I'll give that a try...


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Yes, I really am that Grumpy...

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6 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 2:01 pm

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I don't know....35 minutes for a chicken breast is way too long imo.

I only BBQ on a medium heat (never high) and flip once when the skin is done. It's done when the juices are clear.

For beef I also only flip once and push down on the meat to tell how hard it is...the harder, the more done.

I also make sure the meat is at room temp and also leave it rest for a few minutes ... I cover with foil and leave for 5 or 10 minutes...til the temp starts to drop a few degrees.

7 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 4:11 pm

grumpyrom

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Jondo wrote:I got together with an old friend recently who is now a professional chef. The one thing about bbq'ing that's always been hit and miss for me is steaks. I've bought the best from Stephan & Andrews and the average from Safeway and that seems to not be the difference. All usually tough. So I asked him. The keys are as follows:
splash it with soya or worcester and then expose it in the fridge overnight. take them out one hour prior (room temperature is key)
put the bbq on low
flip only once
sauce at the very end (if at all)
let stand for 5 minutes

He says he can take the cheapest cut and turn it out well with these basics.

BBQ beef steaks on low? That's the very first time I have ever heard anyone suggest that. Unless you want your steak super well done and don't want to char the outside I can't understand the point of ever doing that.

Just about every BBQ chef I've ever seen suggests cooking your steaks on the HOTTEST grill possible. 500-600 degrees fahrenheit if possible. I usually run mine on high for 15-20 min or so just to preheat the grill. It's the high heat that sears the meat and keeps the juices locked in. Throw the steaks on, let cook 2-3 min, turn 45 degrees to the side (not over) for a nice cross hatch patern. I try to leave enough room on my grill to move my steak to a new spot if it's flaring up during the 45 degree turn. Cook 2-3 more minutes then flip. Repeat same steps on other side.

Good rule of thumb for determing "doneness" on steak is to hold your thumb and forefingers together, and then with each other finger down to the pinky. While touching each finger with your thumb poke the meaty part under your thumb with your other hand. The meat is rare when it feels like the "meaty" part under your thumb when you touch your forefinger, medium rare and medium are the middle and ring finger, well done is the pinky.

Always let stand for 5-10 min as mentioned above lightly tented in foil, otherwise you'll lose all the juice as soon as you make your first cut into the steak. Letting the meat stand allows the juice to be reabsorbed into the steak.

8 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 4:57 pm

Miz point

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Well I always recommend this.....

Sear on high heat for the chicken then transfer to indirect heat or put on upper racks, medium heat....save the sauce part for when you are finishing it off otherwise it will charcoal on you.

For ribs, dry rubs the night before....sear on high then transfer to other side of bbq - indirect heat meaning keep on side on high and the other turned off....meat side up.....takes about forty minutes depending on the size of your grill.

For steaks.....dry rub with coarse salt and pepper both sides and allow meat to be at room temp when transfering to grill.....high heat......5 minutes per side and allow to rest for at least five minutes before cutting.


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9 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 5:01 pm

Miz point

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I just got back from the whiteshell where I was grilling side ribs.....they were not dry, quite moist and not overly salty...sauce served on teh side with marinaded veg etc...


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10 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 5:09 pm

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Miz point wrote:Sear on high heat for the chicken then transfer to indirect heat or put on upper racks, medium heat....save the sauce part for when you are finishing it off otherwise it will charcoal on you.
After searing, how long on indirect heat?


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Yes, I really am that Grumpy...

It's their, they're and there; in Canada it's colour, cheque, rumour and zed...

11 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 5:12 pm

grumpy old man

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grumpyrom wrote: BBQ beef steaks on low? That's the very first time I have ever heard anyone suggest that.
I've never heard that either. But I have heard of roasts slow-cooked. Tender as all get out. Not sure why that approach would not work on steaks.

Perhaps it is not heard of because it is not necessary? A steak will cook nicely even if seared on high heat because it is thinner than a roast?


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Yes, I really am that Grumpy...

It's their, they're and there; in Canada it's colour, cheque, rumour and zed...

12 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 5:14 pm

Miz point

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Even with roast you sear on high then slow cook.....I have done this successfully with even the toughest cuts....I love working with the so-called junk cuts like blade....great in the slow cooker once seared. And always pat any meat dry before seasoning and searing it or you will not get that nice brown finish on it.


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13 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 5:17 pm

Miz point

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grumpy old man wrote:
Miz point wrote:Sear on high heat for the chicken then transfer to indirect heat or put on upper racks, medium heat....save the sauce part for when you are finishing it off otherwise it will charcoal on you.
After searing, how long on indirect heat?

If you are not quite sure after 25 minutes (depending on which part?) poke it to see what colour the juices are....clear, they are done....colored? Still let it cook. I am cooking right now some chicken thighs that have been marinading since Friday.....they take mere minutes.

and never ever cook with still frozen par frozen chicken.....it will be hard for you to guage the doneness


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14 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 5:18 pm

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GOM - some folks I know par cook their drummies before grilling....I do not believe that is necessary and it takes away flavour....I remove skin, score the meat with a knife to allow marinade penetration and make sure the grill is at a good consistent temp


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15 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 6:48 pm

casualchris


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I know it takes a while to get going, but for me the best BBQ is charcoal grill, forget propane/gas.

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16 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 6:52 pm

Miz point

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I miss my grill in Belize.....it was a recycled butane cylinder (one of the taller skinnier ones) with a neat chimney on top...it sat on a rebar frame....I used REAL charcoal made out bakabush...the charcoal dude would deliver paper sacks of it to the stores using a horse and buggy, his grand daughters riding with him....his charcoal making patch was a quarter mile from my place.....I never used an accelerant of the petroleum kind but rather doused my charcoal with cooking oil starting off with a small bit and fanning it until I got a nice burn....then i would add more charcoal. Best damned way to cook!


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17 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 7:31 pm

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So I seared them on both sides for 3 minutes each and slow-cooked then for 10 minutes each on indirect low heat. I then let them sit, tented, for 5 minutes.

I cooked both chicken breasts and pork tenderloins.

Both were very tasty, but slightly over-cooked...


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It's their, they're and there; in Canada it's colour, cheque, rumour and zed...

18 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 8:08 pm

Miz point

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Every grill is different in terms of its heat output....mine is smaller at home but the one out at the lake is huge and tends to burn too hot.....I have successfully roasted whole chicken on teh one at the lake. The small grill at home, over twenty years old now, has never let me down. Try moving your rocks around, play with the array to see how even your heat is....as well, avoid opening and closing the lid too often. Another neat thing to do is take hickory or mesquite chips that have been soaked.....wrap them in tin foil packets and evenly distribute them on top of teh rocks.....nice smoking effect, quite flavourful.

Pork tenderloin eh? Sounds yummy....did you have a baste for both meats? With chicken you do not have to have that sit but the pork yes, as it will seal in the juices....i will grill chicken breast, set it aside to slice thinly for salads but for eating on its own I like the thighs and drums myself.

Glad you had fun though.


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19 Re: What is the BEST way to bar-b-que... on Sun May 16, 2010 8:20 pm

Jondo

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Yes I mixed that up. Beef was not low (that was the chicken discussion). I cooked some steaks today as per that and they were perect. Heat was high.
I've also done the chicken breasts as per that above and they were the best I've ever accomplished. It was a full 35 minutes (turned over after seering) but the heat was around 300c. I had to open it a few times to keep it that low.

20 Re: What is the BEST way to bar-b-que... on Mon May 17, 2010 4:17 pm

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Only lazy people use gas barbeque's.
For real flavour you have to use real coals!!

When I do steaks , if I am rich I barbeque, T Bone, New York or Filet Mignon, on high heat , turning only once 3-5 minutes on each side depending on how the coals are burning.
The cheap blade steak is usually pretty thin and takes 2-3 minutes each side, them taped for 10-20 minutes(covered with foil,not wrapped), and then shaved as thin as possible, cutting against the grain.
The steaks are spiced up usually with pepper and more pepper.
Soya sauce? Coffee beans - all sorts of rubs out there that will give meat an incredible taste!

There is a very good saying "season to taste" (your taste).
The usual rule of thumb is cheap cut of meat - tenderize
quality cut- is normally tender on its own- Filet, New York, Tbone are all high end , and should be tender, as you go down the quality to sirloins you should be tenderizing depending on the quality.
Costco's sirloins, and there are 2 different quality sirloins, and I do not know which is more tender, I have found too tough.
I have found the filet from Cantor's too tough, because they are selling lower grade to keep the price down.
The last steaks my wife bought at Safeway were 1" thick T-bone and were just fantastic. I took the New York strip part, my wife took the filet part and my German Shepherd took the bone.
And at 50% off made it $7 in total.


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21 Re: What is the BEST way to bar-b-que... on Tue May 18, 2010 7:04 am

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I perfer to bbq Manitoba raised non-corn fed (grass grazing) beef/pig/chicken using oak logs.


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22 Re: What is the BEST way to bar-b-que... on Tue May 18, 2010 8:26 am

Freeman

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21 posts about BBQ'ing and no one mentioned beer. Don't you guys know anything?

23 Re: What is the BEST way to bar-b-que... on Tue May 18, 2010 8:28 am

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Apparently not. Perhaps it just does not need to be said. It's implied!


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Yes, I really am that Grumpy...

It's their, they're and there; in Canada it's colour, cheque, rumour and zed...

24 Re: What is the BEST way to bar-b-que... on Tue May 18, 2010 8:29 am

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lol....you know where this is going.....

25 Re: What is the BEST way to bar-b-que... on Tue May 18, 2010 8:32 am

grumpyrom

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Considering I grill at least 4-5 times a week in summer and 2-3 times a week in winter, charcoal is just not viable for me at this time. If I had the space I'd have a second charcoal grill for use on the weekends, and a smoker for doing stuff like pulled pork and beef brisket. Since I don't have the optimal space for both I have to settle for gas. However you'd be surprised how much flavor one can add using wood chips in a smoker box with a gas grill. I can make a pretty darn good pulled pork this way, although it takes me all day, 2 bags of apple wood chips, and 40lb of propane to do it right.

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