- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Teach me how to grill
Posted on 6/27/19 at 12:46 pm to Darth_Vader
Posted on 6/27/19 at 12:46 pm to Darth_Vader
Fill chimney starter, place 2 lighter cubes on top of each other and light. Place chimney starter on top.
LINK
After about 30 minutes I dump charcoal on one side "hot side" and add a few small pieces of wood. After about 15 minutes I scatter about 10-15 pieces of lit charcoal about 1 inch apart on the opposite one side of the grill with come extra long tongs. When you can put your hand just above the grates and count to 5 or more it is ready.
I grill on top of the 10-15 pieces of charcoal and if needed finish for a minute or two on top of the hot side.
If doing a pork tenderloin season then sear on the hot side about 2-3 minutes a side, place in alum. foil with a few table spoons of pineapple juice, wrap and place on colder side. till internal temp get to 165. let rest and cut up.
I add a hand full of charcoal to the hot side once or twice and if the cold side needs more heat I place a few pieces of the recently lit charcoal on the cold side.
LINK
After about 30 minutes I dump charcoal on one side "hot side" and add a few small pieces of wood. After about 15 minutes I scatter about 10-15 pieces of lit charcoal about 1 inch apart on the opposite one side of the grill with come extra long tongs. When you can put your hand just above the grates and count to 5 or more it is ready.
I grill on top of the 10-15 pieces of charcoal and if needed finish for a minute or two on top of the hot side.
If doing a pork tenderloin season then sear on the hot side about 2-3 minutes a side, place in alum. foil with a few table spoons of pineapple juice, wrap and place on colder side. till internal temp get to 165. let rest and cut up.
I add a hand full of charcoal to the hot side once or twice and if the cold side needs more heat I place a few pieces of the recently lit charcoal on the cold side.
1
Posted on 6/27/19 at 2:20 pm to rodnreel
Lighter cubes are an unnecessary expense. Wad up about 3 paper towels then pour about a tablespoon of vegetable oil (or any other type of cooking fat) on them. Stick that under the chimney and light it. Works just as well, and a cook will always have those things on hand.
Posted on 6/27/19 at 3:13 pm to Dr Greenthumb
quote:
taught about BBQing.
First, it's not a verb
Posted on 6/27/19 at 11:08 pm to JodyPlauche
quote:
add about 10 match light brickets to the bottom of the chimney starter.
Posted on 6/27/19 at 11:24 pm to Tigers0891
quote:
Lighter fluid is fine despite what some may tell you. However you have to let it cook off and let the charcoal cook down. When people say the food tastes like lighter fluid is because they spray an already going fire and throw food on it.
That's exactly it.
I use charcoal fluid and a chimney starter. It's super rapid and of course all the fluid burns off. There is no fluid flavor at all. Anyone who tastes charcoal fluid in their food is doing it wrong.
Posted on 6/27/19 at 11:28 pm to HonoraryCoonass
quote:
You’ll need a good thermometer. Thermapen ($95) is the absolute best, but a Thermapop ($30) is probably the best value.
I use a thermopop and it's terrific.
Posted on 6/28/19 at 9:10 am to Pandy Fackler
quote:
use a thermopop and it's terrific.
Yep, and its only $25. They sell a $100 version, but I'm not sure how it could be 4x better. A lot of good information in here though.
Regarding the BGE. I recently bought a PK360, but I was weighing it for a while vs kamados. I ended up going with the PK because is almost indestructible. It cant hold heat as well as a Kamado, but a Kamado is difficult to set up in two zones and can be difficult to bring the temp down if you get too hot. They each have their pros and cons and you have to decide what works best for you. If I were to buy a kamado, I'd go with the Kamado Joe. Seems like they are years ahead of BGE in innovation.
Posted on 6/28/19 at 10:04 am to Thib-a-doe Tiger
quote:No lighter fluid
Soak the coals
Posted on 6/28/19 at 7:03 pm to Dr Greenthumb
Chimney starter with two sheets of newspaper. Heat coals in chimney until lit. Dump coals on grill. Cook meat. If doing steaks, use the “thumb test” for doneness (google it—feel the tension of your abductor pollicis brevis muscle when pressing thumb against different digits of the hand for your preferred doneness of steak).
Page 4 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News