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-   -   What's your number one bbq / grilling no no? (http://www.bbq-brethren.com/forum/showthread.php?t=160316)

cameraman 05-06-2013 02:46 PM

What's your number one bbq / grilling no no?
 
My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.

Mark Warren 05-06-2013 02:48 PM

I never put the chicken over the fire for the grill marks until they are just about perfect for coming off the grill.

aawa 05-06-2013 02:50 PM

Grilling without a beer in hand is my primary no no.

mbshop 05-06-2013 02:51 PM

running out of fuel, coals or gas.

Carbon 05-06-2013 02:51 PM

Never light a fire while wasted.

ButtBurner 05-06-2013 02:54 PM

Quote:

Originally Posted by cameraman (Post 2472351)
My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.

I dont have that problem

you need to use the indirect method

I go with lighting the fire with a buzz on

One time I fell on my charcoal chimney when it was hot

that was not good LOL

Once it cooled off I was able to bend it back in shape. Luckily I was wearing long pants and not shorts

flyingbassman5 05-06-2013 02:56 PM

Relying solely upon a "guru" system to do all the work of Q'ing is my no-no. Nothing against any of the guys that do, of course! :thumb:

Just personally wouldn't use one for my Q'ing.

deguerre 05-06-2013 03:02 PM

Quote:

Originally Posted by cameraman (Post 2472351)
My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.

Not letting Redhot cook the boneless skinless chicken breasts for me.:biggrin1:

Bludawg 05-06-2013 03:06 PM

Never use a gasser, never use Kingsford, never use lighter fluid!

jimstocks53 05-06-2013 03:08 PM

Twenty years ago propane could be gotten only through a distributor not at every grocery store. More than once right in the middle of cooking I ran out and these weren't operations open on a Sunday afternoon. Now I use lump and keep a stack of bags in the garage.

aawa 05-06-2013 03:12 PM

Quote:

Originally Posted by jimstocks53 (Post 2472393)
Twenty years ago propane could be gotten only through a distributor not at every grocery store. More than once right in the middle of cooking I ran out and these weren't operations open on a Sunday afternoon. Now I use lump and keep a stack of bags in the garage.

Not to be an a-hole but couldn't you have kept a back-up tank of propane just like you keep a stack of lump now so you dont run out? Just wondering

16Adams 05-06-2013 03:15 PM

To Be, or NOT to be, that is the question.

Or was it???? :D

jaronimo 05-06-2013 03:18 PM

When making beer and bourbon chili in a cast iron dutch oven on a charcoal grill, ADD THE BOURBON LAST.

While the huge fire ball looks cool from a distance, it will scare the crap out of you when you are standing inches from the grill.

Just another thing in life I had to learn the hard way.

J-Rod 05-06-2013 03:22 PM

No farkin lighter fluid! Ever!

nucornhusker 05-06-2013 03:22 PM

Quote:

Originally Posted by Bludawg (Post 2472392)
Never use a gasser, never use Kingsford, never use lighter fluid!

GET OUT OF MY HEAD!! Dead on to how I feel, brother.

Another No-No is: Thick, white smoke is NOT how you smoke food.


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