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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2013, 12:54 PM | #1 |
Is lookin for wood to cook with.
Join Date: 10-14-13
Location: Saint Charles, MO
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Learning to grill and smoke
I've been an amateur for too long with too many mistakes. Does anyone know of any good classes, books etc. that will teach me to become better at grilling and smoking.
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12-09-2013, 12:57 PM | #2 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Big Bob Gibson's book is a good starting point.
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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Thanks from:---> |
12-09-2013, 01:01 PM | #3 |
Full Fledged Farker
Join Date: 05-16-12
Location: Charlotte, NC
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My food has gotten better just from reading the posts here and learning from the folks on this site. I doubt more cookbooks will help, but I know in the Northwest some people put on 1 or 2 day grilling and smoking classes. Maybe take a look at Groupon or something, I have seen on there a grilling class and it was like half price. Good luck.
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12-09-2013, 01:06 PM | #4 |
Is lookin for wood to cook with.
Join Date: 10-14-13
Location: Saint Charles, MO
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Thanks
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12-09-2013, 01:07 PM | #5 |
Is lookin for wood to cook with.
Join Date: 10-14-13
Location: Saint Charles, MO
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12-09-2013, 01:11 PM | #6 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Just learn a few basic and the rest will follow
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12-09-2013, 01:20 PM | #7 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Using the search tool at the bottom of the page can open a whole new world to you. I also keep a copy of Paul Kirk's Championship Barbecue handy, not so much for the recipes but he includes some helpful time & temp tables and some pretty good narratives on overall technique for different cuts of meat. Best of luck.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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12-09-2013, 01:23 PM | #8 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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This is a great book to introduce you to how to use your Weber Kettle.
http://www.amazon.com/dp/B006W3YAWI/...I271KYJ3KMW0YF Books that I recommend also are Big Bob Gibson BBQ Book by Chris Lilly and Serious Barbecue by Adam Perry Lang.
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~Ren~ Fat Kids Club Founding Member |
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12-09-2013, 01:24 PM | #9 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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^^that.
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Matt...Sauk City, WI |
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12-09-2013, 01:29 PM | #10 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Follow this simple rule.
Keep It Simple Stupid BBQ isn't rocket science and things are better simple more times than not. 1)Don't chase temps...not that important. A range plus or - 25* is all good 2) Simple rubs...such as salt pepper onion and garlic (spog) 3) Have a good food thermometer and keep in mind carry over cooking...especially on larger cuts. 4) A small hot fire is the key to the best smoke. The more smoldering you have the worse the smoke.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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12-09-2013, 01:39 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Yup what they all said. Use this site and you'll be a pro in no time
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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12-09-2013, 02:00 PM | #12 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I watch A lot of YouTube BBQ videos
ManCave Meals( gone) BBQPitBoys Kamado Joe Channel Malcolm Reed Bunch more.......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-09-2013, 02:02 PM | #13 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
Pork Shoulder - Butts n Picnics are easiest, Briskets are Hard to get right.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-09-2013, 02:04 PM | #14 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You could pay me 10,000.00 for 1 week of private lessons Anything you can cook in an oven you can BBQ and the recipes are already written out with the right cook temps Man I luv Betty Crocker & Julia Child. Most anything that can be cooked in a skillet can be grilled.
Most important BBQ lesson you need to learn: BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There Are exceptions to these rules; Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast or Roasts( Prime rib, Pork loin.....) that need to be cooked to less than well.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-09-2013, 02:14 PM | #15 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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The books noted in the previous posts are all good. I have them and use as a starting point. The first thing I ever smoked was a butt and it came out pretty darn good. Get a Thermapen and take notes for all cooks. Stay away from making your own rubs unless you use something simple. One of the most important things in my opinion is grill and food temp. Know when to take off the meat.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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