That age old summer time question....
NotaSuv
Posts: 3,849
How you do your Q?
Hard wood charcoal all the way for the win
40# bags at Sams Club for only $15.00
Hard wood charcoal all the way for the win
40# bags at Sams Club for only $15.00
Post edited by NotaSuv on
Comments
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What's a "Q"?
Is that "Q" as in "BBQ"?"Dr Dunn admitted that his research could also be interpreted as evidence that women are shallower than men. He said: "Let's face it - there's evidence to support it."
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yes as in BBQ
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i'm too lazy for charcoal.Living Room Rig:D
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This is a tough question to answer.
We have a 5 burner gas grill for grilling, but I have a Weber Smokey Mtn Cooker that uses a combination of briquets and real wood when I'm slow cooking.
I guess it depends on what your interpretation of bbq is.My equipment sig felt inadequate and deleted itself. -
Real Hardwood Charcoal. Seriously, there is no better way to BBQ.
Cooking on a propane BBQ'er is no different then cooking on the gas stove in your kitchen, the only difference is your outside.If...
Ron dislikes a film = go out and buy it.
Ron loves a film = don't even rent. -
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Real Hardwood Charcoal. Seriously, there is no better way to BBQ.
Cooking on a propane BBQ'er is no different then cooking on the gas stove in your kitchen, the only difference is your outside.
+1 Nail on the head!
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Hard wood
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Real Hardwood Charcoal. Seriously, there is no better way to BBQ.
Cooking on a propane BBQ'er is no different then cooking on the gas stove in your kitchen, the only difference is your outside.
yeah but i don't have a gas stove hehe.Living Room Rig:D
Rotel RSP-1069/Rotel RMB-1095/Rotel-1072/Polk lsI15's W/modded xoverW/DBsubs/Polk LsiC/lsI7's/Klipsch sub-12"the weak link"/DLP Mitsubishi 65"
Xbox360/PS3/WII
M.Br. setup:)
Emotiva MMC-1/Rotel RMB-1075/Polk BlackStone TL350's/Velodyne SPL1000/Samsung 51" Plasma
Computer Rig:
Rotel RB1050/Tannoy DC4's/Klipsch RW-10d/ImodIpod/HK AVR230 for now....
Headphones-Ultrasone-HFI780's w/LittleDot MK Vamp Portables Panasonic HJE-900's -
I need 2 choices as I use natural lump charcoal in The Big Green Egg.
And by "Q" do mean just a cookout (brisket, burgers, hotdogs, chicken ****, etc.) or actual pork butts for a long, multi-hour smoke at low temperature?
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I prefer to use charcoal (I'm not fancy enough to do hardwood) but I usually use gas just because who has the time to spend four hours on a charcoal grill on a weekday?If you will it, dude, it is no dream.
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Well, I don't know if I agree about the four hours requirement thing, and I love cooking with hardwood, but yes: I use propane all summer and all winter long, even when I lived in snowier and/or wetter climes than I do now. I just can't afford that much charcoal. It would cost me as much in a week as it normally costs me for six months. It's too messy with wood as well.bobman1235 wrote: »I prefer to use charcoal (I'm not fancy enough to do hardwood) but I usually use gas just because who has the time to spend four hours on a charcoal grill on a weekday?
I don't agree that a gas grill is just like cooking indoors. There's no denying that it's not like charcoal, but it's not like using the range either IMHO, and there's a lot less guess work involved than with charcoal when you're in a hurry to get dinner cooked during the week.Alea jacta est! -
I need 2 choices as I use natural lump charcoal in The Big Green Egg.
And by "Q" do mean just a cookout (brisket, burgers, hotdogs, chicken ****, etc.) or actual pork butts for a long, multi-hour smoke at low temperature?
Wes
By Q I mean it all, but for this thread lets go with just the general family cook out -
bobman1235 wrote: »I prefer to use charcoal (I'm not fancy enough to do hardwood) but I usually use gas just because who has the time to spend four hours on a charcoal grill on a weekday?
actually the hard wood charcoal is cheaper than brickets at least at Sams Club.....burns a lot hotter and lasts longer so you also dont need to use as much.2 pieces of newspaper, a match and your cooking in less than 15 minutes,maybe 4 hours for a whole hog or side of beef...... -
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I've been using the Kingford for years. May have to try me some of that Sam's Club hardwood. Hmmmmmmm.
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Actually grilled up some amazing burgers with corn on the cob tonight. Was tasty with my mesquite bisquits...Never kick a fresh **** on a hot day.
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if I have the time I'll throw my meat (usually babybacks) in the smoker for a few hours with some apple chips, than on to the propain grill they go.
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Nothing like the taste imparted by charcoal be it pressed or hardwood. Steaks rare! I've roasted 10 lb pork butts or fresh hams on it. I also use it to char a variety of peppers. I don't like gas grills, they put a funny taste into the food.
As far as time goes, I have a starter chimney which gets the coals going in no time. -
propane user here. we bbq all year round. when it's -30c out, there is no way in hell I'm going to try lighting charcoal. I do prefer the taste of hardwood or charcoal.
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Lazy, winter and summer gas.... but.....a nice ceder plank with a big fat salmon on top.....
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In a non-Stick pan on my Stove, I like the juices and fat to stay with the meat!
Haven't learned much from the stomach stapling surgery, eh Sal?
If you will it, dude, it is no dream. -
All of the Above.
Smoke, Charcoal and Gas.
Charcoal preferred.
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actually the hard wood charcoal is cheaper than brickets at least at Sams Club.....burns a lot hotter and lasts longer so you also dont need to use as much.2 pieces of newspaper, a match and your cooking in less than 15 minutes,maybe 4 hours for a whole hog or side of beef......
Yeah but the briquettes offer a more even heat than the lump charcoal. I like the lump charcoal for stuff that needs a hot grill like steaks or chicken parts. But for hamburgers, hot dogs or stuff that needs even consistent heat I prefer the briquettes. Low and slow, the smoker can run all day long! I love the smell of the smoker and I look for things to try in the smoker just to fire it up! The smoker uses charcoal with chipped hardwoods in a pan of water. I usually use briquettes in that because they keep a more even and consistent heat. Temperature accuracy is important in the smoker. The lump charcoal offers a better flavor because it's hardwood but it has too many hot spots that cause too many heat changes.
But one way to get the lump charcoal flavor with briquettes is to get some smoking chips, soak them in a bucket of water and when the briquettes are ready to cook, before you put what you are cooking on the grill, drop some of the chips in. They will smoke a bit and give you that smoked flavor without the extra long cooking times.
Indoors, I use my cast iron grill plates either under the broiler or on the stove top and whatever seasoning rub I'm in the mood for. The cast iron is real nice because it gets real hot and stays real hot for a long time. If seasoned properly, nothing sticks either.Expert Moron Extraordinaire
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Propane Grill out back.
Mostly grilling steaks, fish, loins, whole chickens, etc.
But when I do ribs, I can go low and slow. To get smoke I soak and prepare foil packets of wood chips (mix of maple & apple) - then I feed them in two at a time.
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real wood smoke, or match light.
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I never ate steak before my surgery, well maybe 3 times a month.
Right now I have filet mignon almost every night and I'm still losing 2.5lbs a week.
I think I've learned very well
a very tasty low fat meat treat......I think you're well on the right track..... -
real wood smoke, or match light.
pass on the match light................yes n the real wood smoke.... -
I tend to use both, charcoal or sometimes gas. I tend to like the flavor from using Charcoal best.Shoot the jumper.....................BALLIN.............!!!!!
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