|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
04-07-2005, 01:59 AM
|
|||
|
|||
Direct High - Direct Medium + other questions
I know what that would mean on a gas grill.
but I have no idea what it means on a charcoal grill. good news is I will be cooking mostly steaks and chops I don't think I will be doing any indirect cooking. 50 coals is not does not look like much in my 22 1/2 in Webber. after they turn grey it says to spread them out evenly - im used to seeing coals pilled up 2 or 3 high. is it only 1 about every inch? right now I guess my biggest question is that is the difference between direct high and Direct Medium cooking. thank you -- Tom 
|
|
05-07-2005, 05:33 AM
|
|||
|
|||
|
"Thomas Muffaletto" wrote in message news:rR%xe.32123$Cm6.9211@trndny02... I know what that would mean on a gas grill. but I have no idea what it means on a charcoal grill. good news is I will be cooking mostly steaks and chops I don't think I will be doing any indirect cooking. 50 coals is not does not look like much in my 22 1/2 in Webber. after they turn grey it says to spread them out evenly - im used to seeing coals pilled up 2 or 3 high. is it only 1 about every inch? right now I guess my biggest question is that is the difference between direct high and Direct Medium cooking. thank you -- Tom I did a little Google and did some reading. everything came out fantastic. the skirt steak marinated in teriyaki got many complements. Well thanks to those that helped me out. Next Sunday I will try real BBQ.
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | Chocolate | 0 | 16-01-2004 09:19 AM |
| newbie, altitude cooking | alia | Baking | 6 | 28-12-2003 04:52 PM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | Chocolate | 0 | 15-12-2003 09:48 AM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | Chocolate | 0 | 09-11-2003 09:09 AM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | Chocolate | 0 | 10-10-2003 09:43 AM |
Linear Mode
