Grilling and BBQ techniques?

macc613 · 09-22-2011, 09:36 PM

I work with another brethren and he introduced me to the site. Wanted to know if you could share some good grilling and bbq techniques with me for steaks and ribs, chicken etc? look forward to the responses thanks

Crazy Harry · 09-22-2011, 09:42 PM

Just start browsing around. checkout the roadmap in the sticky section at the top of Q-talk.

Boshizzle · 09-22-2011, 09:42 PM

Steaks - as hot & as fast as possible and a rest for about 10 - 20 minutes. Or, do a reverse sear where you slowly bring the meat up to about 125 degrees F and then hit it with high heat to sear the outside and let it rest a few minutes.
Chicken - Around 300 degrees F for about an hour to 1.5 hours
Ribs - 5 to 6 hours at 275 degrees F.

Start browsing this site.

macc613 · 09-22-2011, 10:06 PM

Thanks for the tips. I am just now really trying to get into this. all suggestions will be used

HeSmellsLikeSmoke · 09-22-2011, 11:20 PM

What smoker or grill do you have?

rondini · 09-22-2011, 11:23 PM

Meatloafs 300+ deg app. 1 hr
fatties ditto
there is a lot of info here on how to do some good food

Blackened · 09-22-2011, 11:44 PM

Boil ribs using grandma's precious rib boiling recipe.. actually scratch that one.. just check in regularly and read the threads that peak your interest, you'll be a pro in no time.. What are you cooking on?

Black Dog BBQ · 09-23-2011, 06:45 AM

Welcome to the forum! You are going to love this place! Everything you ever wanted to know about smoking and grilling meat can be found here.

Lake Dogs · 09-23-2011, 06:49 AM

Welcome. You can also see where folks have a sense of humor here (like Blackened above).

I suggest reading a little here. Run a few searches for topics, you should find LOADS of information and suggestions.

For starters, know that grilling and smoking (barbecue) have very little if anything in common other than there's fire involved. Grilling is hot and fast, usually directly over the heat source, where as barbecue is low and slow and usually the heat source is indirect. Grilling may or may not involve smoke, and barbecue almost always has it (if not too much sometimes).

And, off you go.

Steaks, hamburgers, usuallly chicken and sausage, etc. grilling.

Pork butts, picnics, whole shoulders, briskets, ribs, etc. best for barbecue.

DirtyDirty00 · 09-23-2011, 08:45 AM

Quote:

Originally Posted by macc613

I work with another brethren and he introduced me to the site. Wanted to know if you could share some good grilling and bbq techniques with me for steaks and ribs, chicken etc? look forward to the responses thanks

LOL! thats like walking into a hardware store and saying "hey guys, how do you build a house?" start off slow. maybe start with "how do i make a foundation?"

we got some great techniques here and these guys give the best advice you can ever ask for. itll just help to ask more specific questions to get answers! over time, if you remember everything and practice, youll ultimately get the answer to your original question.

DirtyDirty00 · 09-23-2011, 08:46 AM

Quote:

Originally Posted by Blackened

Boil ribs using grandma's precious rib boiling recipe..

o man. that was one of my favorite threads of all time!

JD08 · 09-23-2011, 10:46 AM

Quote:

Originally Posted by DirtyDirty00

o man. that was one of my favorite threads of all time!

Grandma's famous 100 year old rib recipe. Priceless.

09-22-2011, 09:36 PM	#1
macc613 Got rid of the matchlight. Join Date: 09-02-11 Location: Crestview Florida Downloads: 0 Uploads: 0	Grilling and BBQ techniques? I work with another brethren and he introduced me to the site. Wanted to know if you could share some good grilling and bbq techniques with me for steaks and ribs, chicken etc? look forward to the responses thanks

09-22-2011, 09:42 PM	#2
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	Just start browsing around. checkout the roadmap in the sticky section at the top of Q-talk. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

09-22-2011, 09:42 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Steaks - as hot & as fast as possible and a rest for about 10 - 20 minutes. Or, do a reverse sear where you slowly bring the meat up to about 125 degrees F and then hit it with high heat to sear the outside and let it rest a few minutes. Chicken - Around 300 degrees F for about an hour to 1.5 hours Ribs - 5 to 6 hours at 275 degrees F. Start browsing this site. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

09-22-2011, 11:20 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	What smoker or grill do you have? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-22-2011, 11:23 PM	#6
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI Downloads: 0 Uploads: 0	Meatloafs 300+ deg app. 1 hr fatties ditto there is a lot of info here on how to do some good food __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

09-22-2011, 10:06 PM	#4
macc613 Got rid of the matchlight. Join Date: 09-02-11 Location: Crestview Florida Downloads: 0 Uploads: 0	Thanks for the tips. I am just now really trying to get into this. all suggestions will be used

09-22-2011, 11:44 PM	#7
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Chico, CA Downloads: 0 Uploads: 0	Boil ribs using grandma's precious rib boiling recipe.. actually scratch that one.. just check in regularly and read the threads that peak your interest, you'll be a pro in no time.. What are you cooking on?

09-23-2011, 06:45 AM	#8
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX Downloads: 0 Uploads: 0	Welcome to the forum! You are going to love this place! Everything you ever wanted to know about smoking and grilling meat can be found here. __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser

09-23-2011, 06:49 AM	#9
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Welcome. You can also see where folks have a sense of humor here (like Blackened above). I suggest reading a little here. Run a few searches for topics, you should find LOADS of information and suggestions. For starters, know that grilling and smoking (barbecue) have very little if anything in common other than there's fire involved. Grilling is hot and fast, usually directly over the heat source, where as barbecue is low and slow and usually the heat source is indirect. Grilling may or may not involve smoke, and barbecue almost always has it (if not too much sometimes). And, off you go. Steaks, hamburgers, usuallly chicken and sausage, etc. grilling. Pork butts, picnics, whole shoulders, briskets, ribs, etc. best for barbecue. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

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