MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling General Discussion

Notices

Food Handling General Discussion General and open discussion for food handling and safety.


Reply
 
Thread Tools
Old 10-03-2017, 05:49 AM   #1
Mempilon
Found some matches.
 
Join Date: 09-21-17
Location: Leeds
Default Coal cooking

How do you cook with coal to ensure that the meat is cooked properly and intensively?
Mempilon is offline   Reply With Quote


Old 10-03-2017, 05:46 PM   #2
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I presume you are referring to charcoal and not petroleum based coal...

You cook, switching between direct and indirect heat sources, to allow the meat to cook until it is done.

Knowing when you reach that point is a skill that you learn and understand as you cook time and time again. Soon you can judge when a steak is rare or medium rare with the light touch of a finger. Others meats like chicken and game hens should be checked with a thermometer to insure food safety.
IamMadMan is offline   Reply With Quote
Thanks from: --->
Old 10-04-2017, 06:22 AM   #3
Mempilon
Found some matches.
 
Join Date: 09-21-17
Location: Leeds
Default

yes charcoal, sorry for the shortcut. Thanks for the insights.
Mempilon is offline   Reply With Quote
Old 10-06-2017, 01:35 PM   #4
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Some divide the grill in half using fire bricks or metal. This gives them half of the grill for direct heat and half of the grill for indirect heat. This allows them to cook the meat evenly as they switch between direct and indirect.

See:
https://www.weber.com/US/en/help/gri...rect-indirect/

https://www.weber.com/US/en/grill-sk...configurations

http://www.thekitchn.com/whats-the-d...ct-heat-232731
IamMadMan is offline   Reply With Quote
Old 10-06-2017, 08:52 PM   #5
mchar69
Quintessential Chatty Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

I will add as MadMan said, an instant read thermometer
has Upped my game 75 %, especially on delicate pork chops
I nailed a Fillet nearly perfectly this weekend, due to the therm...
and reverse sear....
mchar69 is offline   Reply With Quote
Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts