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'Flaming' BBQs- and how to stop them.
I have problems with my BBQ. ("Don't tell me." I hear you say!)
For several years our daughter and family lived in North Carolina (we live in England, by the way) and I came to appreciate that, due to the climate, our American friends were masters of the BBQ. I, therefore, hope that some of them might come to my rescue. My problem. Firstly I should say that I like to BBQ on charcoal. I do it solely for the flavour. So I don't have one of those large machines like cookers on wheels complete with ceramic blocks. Also I like my meat, be it beef or lamb, to have a reasonable amount of fat - also for flavour. But I find that this fat melts, drips into the charcoal, and bursts into flame. The result is my meat ends up carbonised in 18" high flams as opposed to being cooked. Yet I don't see these mounting flames in other people's BBQs, who clearly know what they are doing more than I do. Nor do I see it in restaurants. What is the answer? Am I using the wrong type of charcoal? Is there a flame-inhibitor spray, perhaps? I've just cooked a lovely rib-steak on the bone (washed down by a good bottle of Burgundy = oh the joy of it!) but the outside was charred to xxxxx, whilst the inside was rare to the extent of being almost raw. So any help would be most, most, most welcome. Thanks for ever. Derek |
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"Cathyxyz" > said:
wrote: > >> Is there a flame-inhibitor spray, perhaps? > >Yes. It's called water..... An old window-cleaner bottle (spray type) >filled with water works wonders, used wisely (aim for the flames, not >the meat). I like that idea. Thanks! >Alternatively, in the traditional South-African way, you could use >beer; many purists believe that beer from a glass bottle works best, >however, beer from a can works just as well. Warning: don't use too >much beer for dousing flames, or you might stay sober. That was my dad's method. And he never used too much beer when dousing the flames. Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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Damsel wrote: > "Cathyxyz" > said: > > wrote: > > > >> Is there a flame-inhibitor spray, perhaps? > > > >Yes. It's called water..... An old window-cleaner bottle (spray type) > >filled with water works wonders, used wisely (aim for the flames, not > >the meat). > > I like that idea. Thanks! > > >Alternatively, in the traditional South-African way, you could use > >beer; many purists believe that beer from a glass bottle works best, > >however, beer from a can works just as well. Warning: don't use too > >much beer for dousing flames, or you might stay sober. > > That was my dad's method. And he never used too much beer when dousing the > flames. > > Carol A very wise man! Cathy > > -- > CLICK DAILY TO FEED THE HUNGRY > United States: > http://www.stopthehunger.com/ > International: > http://www.thehungersite.com/ |
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> Also I like my meat, be it beef or lamb, to have a reasonable amount of
> fat - also for flavour. But I find that this fat melts, drips into the > charcoal, and bursts into flame. The result is my meat ends up > carbonised in 18" high flams as opposed to being cooked. Yet I don't > see these mounting flames in other people's BBQs, who clearly know > what they are doing more than I do. Nor do I see it in restaurants. You keep saying BBQ, but I assume you mean grill based on the problem you are describing, so that is how I am going to answer your question. Have you tried creating a two level fire? Here is how I would do it: cover half the grill in a layer of two or three pieces deep charcoal (assuming you are using briquettes or something or a similar size and shape) and leave the other half charcoal-free. This way, you can sear your meat on both sides over the hot side of the grill and then move it to the other side and cover the grill to finish cooking by indirect heat. ThiI use this method any time when you are cooking a piece of meat that is too thick to cook through while you are searing it. You can also move the meat to the side if you have a particularly bad flair-up while you are searing it. > What is the answer? Am I using the wrong type of charcoal? Is there > a flame-inhibitor spray, perhaps? You could get a spray bottle of water to go after the flare-ups, but I've never tried this method. Seems like it would just take the temp of the fire down or create more steam and that doesn't sound great. Good luck! |
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anthonyd wrote: > > Have you tried creating a two level fire? No. > > > What is the answer? Am I using the wrong type of charcoal? Is there > > a flame-inhibitor spray, perhaps? > > You could get a spray bottle of water to go after the flare-ups, but > I've never tried this method. I can tell. > Seems like it would just take the temp > of the fire down Of course it does. That's the intention. > or create more steam and that doesn't sound great. If you use the spray correctly, it works well... never seen any steam on our "grill" and we do it every other night in summer here in South Africa.... Cathy |
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> > You could get a spray bottle of water to go after the flare-ups, but
> > I've never tried this method. > > I can tell. Right because I just told you... > > Seems like it would just take the temp > > of the fire down > > Of course it does. That's the intention. No, it isn't. The intention is to stop the flare-ups that can turn the outside of your meat into charcoal before the inside is cooked through, not to lower the temperature of the fire. What I was saying is that a possible by-product of this method is that the temp would go down is a bad thing when it comes to searing when you want really hot coals. Agian, I didn't say you couldn't do it, just that it would be a concern. Particularly in the case of something really drippy. > > or create more steam and that doesn't sound great. > > If you use the spray correctly, it works well... never seen any steam > on our "grill" and we do it every other night in summer here in South > Africa.... Where does the water go then? If you are trying to tell me the method works and my concerns are unfounded, that's fine. As I said, I hadn't tried it before due to the above mentioned concerns. And my two level method has been working for me for many, many summers as well. |
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Hi, There could be a number of problems and a number of solutions. Youll need to see what you are doing now to eliminate the ideas I'm tossing out that don't apply. There could be: too much charcoal; charcoal hasnt burned down enough before adding the meat; grill (sorry. We say grill in my part of the US; BBQ is an end food product not a vessel for cooking) rack (metal thing that you put the meat on) could be too close to the coals. Do you use a grill (bbq) with a lid? If so, close lid and partially close air vents. It takes air to make fire. Generally, for steaks, I like a hot fire more so than for chops, chicken, etc. So, some ideas Divide your coals on each end of grill (bbq) and cook meat in the middle. Move meat over hot coals to sear and then move to the middle. If you have a small grill, move all coals to one end or one side and cook meat on the other side. Some people recommend spraying the fire flame-ups with water from a spray bottle. I do not. If you spray water on coals, many times the ash will fly up and coat the meat. Boo, hiss. If you need to put out a flame, lift the meat off the grill for a second or two. Dont do away with that fat. It makes for a juicy piece of meat. And keep the charcoal, too. It makes for Heaven on a plate. Good luck. Elaine, too |
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Just a quick note to thank all you kind folks who've come so suddenly
to my rescue. Shooting water at the thing seems to be favourite, despite a few dissenting voices.. Funny. So simple but I'd never thought of it, myself. Assumed I'd end up with a sort of volcanic slush. And as for the fact that we here in the UK (and, I think in most of Europe) 'barbeque' (I barbeque / thou barbeque-est / he, she and it barbeques) and you (in the US, I've assumed) 'grill' only goes to show once more that we are two peoples separated by a common language. Not that we don't 'grill', of course. It's simply that when we do it outside and set fire to everything combustable, we 'barbeque'! The difference is useful in helping friends discover they're doing something else suddenly. Never mind, I'll take all your suggestions on board and only good can come of it. Thanks everybody. Derek |
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Why would you want to "stop" them? Homosexuals generally have the tastiest
*and* most tasteful BBQ's...;-p -- Best Greg |
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anthonyd wrote:
>>>You could get a spray bottle of water to go after the flare-ups, but >>>I've never tried this method. >> >>I can tell. > > Right because I just told you... Okay, lets get down off our high horses.... > > >>>Seems like it would just take the temp >>>of the fire down >> >>Of course it does. That's the intention. > > > No, it isn't. The intention is to stop the flare-ups that can turn the > outside of your meat into charcoal before the inside is cooked through, > not to lower the temperature of the fire. What I meant was: It does lower the temp of the fire - temporarily - when it douses the flames, but if your coals are hot enough in the first place, a little bit of water won't put out the fire - seriously. > > What I was saying is that a possible by-product of this method is that > the temp would go down is a bad thing when it comes to searing when you > want really hot coals. Agian, I didn't say you couldn't do it, just > that it would be a concern. Particularly in the case of something > really drippy. The trick here is not to cook the "really drippy" stuff with the "non-drippy" stuff. Certain fattier meats are the culprits - they are the ones that cause thse flare-ups, as you pointed out. For example we cook something called "boerewors", which is a rather fatty type of sausage - this stuff is mean, it causes a lot of these flare ups... so we cook it separately from the lean steak etc. that we grill as well, so that they don't get burnt. Actually, I wasn't joking about the beer, it can add interesting flavour to the meat too if you spray the meat by mistake! This only happens if the cook drinks too much beer, before the grilling is finished heh heh heh. > > >>>or create more steam and that doesn't sound great. >> >>If you use the spray correctly, it works well... never seen any steam >>on our "grill" and we do it every other night in summer here in South >>Africa.... > > > Where does the water go then? If you are trying to tell me the method > works and my concerns are unfounded, that's fine. As I said, I hadn't > tried it before due to the above mentioned concerns. And my two level > method has been working for me for many, many summers as well. > If you use a very fine spray of water, and use it very sparingly and in quick bursts, it just douses the flames and not the coals themselves. You may get the odd puff of steam, but it goes away so fast, its not really an issue - promise. Good luck with your grilling (or whatever its called) Cathy -- I don't suffer from insanity - I enjoy every minute of it |
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> wrote in message ups.com... > I have problems with my BBQ. ("Don't tell me." I hear you say!) > > > For several years our daughter and family lived in North Carolina (we > live in England, by the way) and I came to appreciate that, due to the > climate, our American friends were masters of the BBQ. I, therefore, > hope that some of them might come to my rescue. > > My problem. Firstly I should say that I like to BBQ on charcoal. I do > it solely for the flavour. So I don't have one of those large > machines like cookers on wheels complete with ceramic blocks. > > Also I like my meat, be it beef or lamb, to have a reasonable amount of > fat - also for flavour. But I find that this fat melts, drips into the > charcoal, and bursts into flame. The result is my meat ends up > carbonised in 18" high flams as opposed to being cooked. Yet I don't > see these mounting flames in other people's BBQs, who clearly know > what they are doing more than I do. Nor do I see it in restaurants. > > What is the answer? Am I using the wrong type of charcoal? Is there > a flame-inhibitor spray, perhaps? > > I've just cooked a lovely rib-steak on the bone (washed down by a > good bottle of Burgundy = oh the joy of it!) but the outside was > charred to xxxxx, whilst the inside was rare to the extent of being > almost raw. So any help would be most, most, most welcome. > > Thanks for ever. > > Derek We just use a hand-held squeezy plant misting spray, and pay it lots of attention. Also reduce air flow to the coals if possible, and keep the meat a reasonable distance from the coals. Shaun aRe |
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"Michael Odom" > wrote in message ... > Do you have a lid on your grill? It's grilling you're doing, by the > way, not barbecuing. Why are some of you being so pointed about this? Here, in England, we are barbequing when doing this, the device we do it upon, is a barbeque, the done food, is barbequed food. What you refer to as 'broiling' is what we call 'grilling' and food is 'grilled' *under* a heat source known as a 'grill'. We have different nomenclature - so you are incorrect to say he is grilling rather than barbequing, just as much as he would have been to tell you that you were grilling, when you said you were broiling - come on folks - this is a big world ',;~}~ Cheers! Shaun aRe |
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Shaun aRe wrote:
> "Michael Odom" > wrote in message > ... > > > >>Do you have a lid on your grill? It's grilling you're doing, by the >>way, not barbecuing. > > > Why are some of you being so pointed about this? Here, in England, we are > barbequing when doing this, the device we do it upon, is a barbeque, the > done food, is barbequed food. What you refer to as 'broiling' is what we > call 'grilling' and food is 'grilled' *under* a heat source known as a > 'grill'. > > We have different nomenclature - so you are incorrect to say he is grilling > rather than barbequing, just as much as he would have been to tell you that > you were grilling, when you said you were broiling - come on folks - this is > a big world ',;~}~ > > Cheers! > > Shaun aRe > > Confused me too.... when we "braai" which is our equivalent of an outdoor "barbeque" (or so I thought) we have the coals under a grid and the meat sits on top of said grid. Think we need to get our wires "untangled" here heh heh heh Cheers Cathy -- I don't suffer from insanity - I enjoy every minute of it |
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snip
> The trick here is not to cook the "really drippy" stuff with the > "non-drippy" stuff. Certain fattier meats are the culprits - they are > the ones that cause thse flare-ups, as you pointed out. For example we > cook something called "boerewors", which is a rather fatty type of > sausage - this stuff is mean, it causes a lot of these flare ups... so > we cook it separately from the lean steak etc. that we grill as well, so > that they don't get burnt. Actually, I wasn't joking about the beer, it > can add interesting flavour to the meat too if you spray the meat by > mistake! This only happens if the cook drinks too much beer, before > the grilling is finished heh heh heh. I always have trouble when I butterfly and marinate a chicken. I just never seem to get it dry enough not to flame up. I do think the beer idea sounds kind of interesting. snip > > Good luck with your grilling (or whatever its called) I am talking about grilling. I was distinguishing it from BBQ because I wasn't sure if that is what the orginal poster meant or not. I think of BBQ as long, low heat, slow cooking to make things like pulled pork. I don't have much experience with that so I don't really have any advice for anyone who is doing that kind of cooking. I'm not sure how that made me sound like I was on a high horse, but I assure you, my feet are on the ground! Good luck with your grilling too! |
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snip
> > Why are some of you being so pointed about this? Here, in England, we are > barbequing when doing this, the device we do it upon, is a barbeque, the > done food, is barbequed food. What you refer to as 'broiling' is what we > call 'grilling' and food is 'grilled' *under* a heat source known as a > 'grill'. Just speaking for myself, I wasn't meaning to be pointed about his choice of words as much as I was meaning to clarify whether he was talking about high heat cooking or low heat, lid-on cooking. I don't know much about slow, low heat cooking, so if he was having the problem he described doing that, I wouldn't be sure my advice would be helpful. |
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"cathyxyz" > wrote in message ... > Shaun aRe wrote: > > "Michael Odom" > wrote in message > > ... > > > > > > > >>Do you have a lid on your grill? It's grilling you're doing, by the > >>way, not barbecuing. > > > > > > Why are some of you being so pointed about this? Here, in England, we are > > barbequing when doing this, the device we do it upon, is a barbeque, the > > done food, is barbequed food. What you refer to as 'broiling' is what we > > call 'grilling' and food is 'grilled' *under* a heat source known as a > > 'grill'. > > > > We have different nomenclature - so you are incorrect to say he is grilling > > rather than barbequing, just as much as he would have been to tell you that > > you were grilling, when you said you were broiling - come on folks - this is > > a big world ',;~}~ > > > > Cheers! > > > > Shaun aRe > > > > > > Confused me too.... Who else was confused? ',;~}~ > when we "braai" which is our equivalent of an > outdoor "barbeque" (or so I thought) we have the coals under a grid and > the meat sits on top of said grid. Yup - in UK at the very least <chuckle> = BBQ'ing! > Think we need to get our wires > "untangled" here heh heh heh > Cheers > Cathy Why spoil the fun tangled wires can bring to so many? > I don't suffer from insanity - I enjoy every minute of it Me too - it's the only thing that keeps me sane. Shaun aRe -- Life is the dream you wake up to. |
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"Shaun aRe" > wrote in
eenews.net: > > "cathyxyz" > wrote in message > ... > >> when we "braai" which is our equivalent of an >> outdoor "barbeque" (or so I thought) we have the coals under a grid >> and the meat sits on top of said grid. > > Yup - in UK at the very least <chuckle> = BBQ'ing! > That's barbecuing in Australia as well. Rhonda Anderson Cranebrook, NSW, Australia |
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On Thu, 2 Jun 2005 12:51:14 +0100, "Shaun aRe"
> wrote: > >"Michael Odom" > wrote in message .. . > > >> Do you have a lid on your grill? It's grilling you're doing, by the >> way, not barbecuing. > >Why are some of you being so pointed about this? Here, in England, we are >barbequing when doing this, the device we do it upon, is a barbeque, the >done food, is barbequed food. What you refer to as 'broiling' is what we >call 'grilling' and food is 'grilled' *under* a heat source known as a >'grill'. > >We have different nomenclature - so you are incorrect to say he is grilling >rather than barbequing, just as much as he would have been to tell you that >you were grilling, when you said you were broiling - come on folks - this is >a big world ',;~}~ > >Cheers! > >Shaun aRe > You're right, of course. The place I rented in Provence a few years back came with a "barbecue" as one of the amenities. It was an item I'd call a grill. And as Carol said in another post in this thread, many if not most Americans use the word "barbecue" as you and the OP do. Also a barbecue is commonly a gathering of friends and family where outside cooking provides the fare. I'm sorry if I sounded pointed or if I gave the impression that I was suffering from any sort of wardrobe malfunction in the undergarment area. My usage does have a rationale, however. It is congruent with numerous (US) experts like Bobby Flay and Alton Brown and Stephen Raichlen, not to mention the sages over in the barbecue newsgroup. That Carol, whom I admire and respect, thinks I'm suffering a food purist attack is understandable given that fact that she's never had my barbecued pork ribs. modom |
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anthonyd wrote: > > I always have trouble when I butterfly and marinate a chicken. I just > never seem to get it dry enough not to flame up. I do think the beer > idea sounds kind of interesting. > Let me make a suggestion for the chicken.... we don't do much in the way of whole chickens ourselves, but pieces of chicken are popular.... be careful with too much sugary stuff in the marinade, it feeds those flare-ups no end, and causes the skin to burn... also, have the spray bottle right at hand when doing it... lock and load, kiddo! > > > > Good luck with your grilling (or whatever its called) > > I am talking about grilling. I was distinguishing it from BBQ because > I wasn't sure if that is what the orginal poster meant or not. I think > of BBQ as long, low heat, slow cooking to make things like pulled pork. > I don't have much experience with that so I don't really have any > advice for anyone who is doing that kind of cooking. I'm not sure how > that made me sound like I was on a high horse, but I assure you, my > feet are on the ground! Good luck with your grilling too! We don't consider BBQ as "long, low heat, slow cooking" here. Not much experience with that either. Our barbeque is known as a "braai" which is done with a grid over hot coals with the meat on top of the grid (as I was saying to Shaun)And very quickly, I might add! Anyhoo, we are going into winter here now, so we won't be doing too much "braai-ing" for a coupla months.... You enjoy your nice weather over there Cathy |
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modom > said:
>That Carol, whom I admire and respect, thinks I'm suffering a food >purist attack is understandable given that fact that she's never had >my barbecued pork ribs. Admire and respect? You sure you're talking about me? I make chili with beans and tomatoes, you know. No, I haven't had your barbecued pork ribs. So it is imperative that you attend our cook-in this summer! Thanks for the nice compliments. Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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"Rhonda Anderson" > wrote in message .5... > "Shaun aRe" > wrote in > eenews.net: > > > > > "cathyxyz" > wrote in message > > ... > > > > >> when we "braai" which is our equivalent of an > >> outdoor "barbeque" (or so I thought) we have the coals under a grid > >> and the meat sits on top of said grid. > > > > Yup - in UK at the very least <chuckle> = BBQ'ing! > > > > That's barbecuing in Australia as well. Hi Rhonda! Cheers - I knew us lot wuz reight LOL! ',;~}~ Shaun aRe - The world ain't all American... YET! <EG!> |
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"anthonyd" > wrote in message oups.com... > snip > > > > Why are some of you being so pointed about this? Here, in England, we are > > barbequing when doing this, the device we do it upon, is a barbeque, the > > done food, is barbequed food. What you refer to as 'broiling' is what we > > call 'grilling' and food is 'grilled' *under* a heat source known as a > > 'grill'. > > Just speaking for myself, I wasn't meaning to be pointed about his > choice of words as much as I was meaning to clarify whether he was > talking about high heat cooking or low heat, lid-on cooking. I don't > know much about slow, low heat cooking, so if he was having the problem > he described doing that, I wouldn't be sure my advice would be helpful. Fair do's! Was just trying to send out a reminder that the world is a big place with lots of different people(s) in it is all. Cheers! Shaun aRe |
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"modom" > wrote in message ... > On Thu, 2 Jun 2005 12:51:14 +0100, "Shaun aRe" > > wrote: > > > > >"Michael Odom" > wrote in message > .. . > > > > > >> Do you have a lid on your grill? It's grilling you're doing, by the > >> way, not barbecuing. > > > >Why are some of you being so pointed about this? Here, in England, we are > >barbequing when doing this, the device we do it upon, is a barbeque, the > >done food, is barbequed food. What you refer to as 'broiling' is what we > >call 'grilling' and food is 'grilled' *under* a heat source known as a > >'grill'. > > > >We have different nomenclature - so you are incorrect to say he is grilling > >rather than barbequing, just as much as he would have been to tell you that > >you were grilling, when you said you were broiling - come on folks - this is > >a big world ',;~}~ > > > >Cheers! > > > >Shaun aRe > > > You're right, of course. I nearly snipped the whole of the post but this bit LOL! Cheers ',;~}~ > The place I rented in Provence a few years > back came with a "barbecue" as one of the amenities. It was an item > I'd call a grill. And as Carol said in another post in this thread, > many if not most Americans use the word "barbecue" as you and the OP > do. Also a barbecue is commonly a gathering of friends and family > where outside cooking provides the fare. Aye! > I'm sorry if I sounded pointed or if I gave the impression that I was > suffering from any sort of wardrobe malfunction in the undergarment > area. Nah - although my reply was to you, it wasn't just about commens in this thread - I've seen quite a few similar comments about: *that's not a this, it's a that* concerning all different things, when really it just boils down to differences in global nomencalture, ITSWIM - sorry if *I* sounded pointed in my reply LOL! > My usage does have a rationale, however. It is congruent with > numerous (US) experts like Bobby Flay and Alton Brown and Stephen > Raichlen, not to mention the sages over in the barbecue newsgroup. > That Carol, whom I admire and respect, thinks I'm suffering a food > purist attack is understandable given that fact that she's never had > my barbecued pork ribs. Ach - she wurz teasin' no doubt eh? Later Michael - I'm off home for food now <G!> Shaun aRe |
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"Damsel" > wrote in message ... > modom > said: > > >That Carol, whom I admire and respect, thinks I'm suffering a food > >purist attack is understandable given that fact that she's never had > >my barbecued pork ribs. > > Admire and respect? You sure you're talking about me? I make chili with > beans and tomatoes, you know. > > No, I haven't had your barbecued pork ribs. So it is imperative that you > attend our cook-in this summer! > > Thanks for the nice compliments. > > Carol > > -- > CLICK DAILY TO FEED THE HUNGRY > United States: > http://www.stopthehunger.com/ > International: > http://www.thehungersite.com/ Here, here! I haven't had REAL bbq in so long it's a crime-I NEED some real BBQ~! Lynne A |
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> > I always have trouble when I butterfly and marinate a chicken. I just
> > never seem to get it dry enough not to flame up. I do think the beer > > idea sounds kind of interesting. > > > Let me make a suggestion for the chicken.... we don't do much in the > way of whole chickens ourselves, but pieces of chicken are popular.... > be careful with too much sugary stuff in the marinade, it feeds those > flare-ups no end, and causes the skin to burn... also, have the spray > bottle right at hand when doing it... lock and load, kiddo! I don't usually use too much sugar in marinades. It's the oil that's giving me problems. I might just do that with the chicken. Just have to remember not to toss that next empty spray bottle. snip > We don't consider BBQ as "long, low heat, slow cooking" here. Not much > experience with that either. Our barbeque is known as a "braai" which > is done with a grid over hot coals with the meat on top of the grid (as > I was saying to Shaun)And very quickly, I might add! I wonder if it's probably more of an Americas style of cooking then. I think of it as originating in the Southern US and possibly certain Mexican and Central American traditions. > Anyhoo, we are going into winter here now, so we won't be doing too > much "braai-ing" for a coupla months.... You enjoy your nice weather > over there I will! We've had so much rain here in the northeastern US in the last month, I am thrilled to see the sun today. Stay warm. |
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anthonyd wrote: snip > > I don't usually use too much sugar in marinades. It's the oil that's > giving me problems. I might just do that with the chicken. Just have > to remember not to toss that next empty spray bottle. Try this: Memo to self.... "do not toss the next empty spray bottle".. > > snip > > We don't consider BBQ as "long, low heat, slow cooking" here. Not much > > experience with that either. Our barbeque is known as a "braai" which > > is done with a grid over hot coals with the meat on top of the grid (as > > I was saying to Shaun)And very quickly, I might add! > > I wonder if it's probably more of an Americas style of cooking then. I > think of it as originating in the Southern US and possibly certain > Mexican and Central American traditions. I seem to recall reading about Southern American "barbeque pits"... dig a hole, put in coals, chuck in meat and cover for hours...think that's what it might mean??? Sound like it could turn out really good, though. > > > Anyhoo, we are going into winter here now, so we won't be doing too > > much "braai-ing" for a coupla months.... You enjoy your nice weather > > over there > > I will! We've had so much rain here in the northeastern US in the last > month, I am thrilled to see the sun today. Stay warm. We will certainly try... You be good (at it) now... Cheers Cathy |
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On Thu, 02 Jun 2005 10:41:17 -0500, Damsel >
wrote: >modom > said: > >>That Carol, whom I admire and respect, thinks I'm suffering a food >>purist attack is understandable given that fact that she's never had >>my barbecued pork ribs. > >Admire and respect? You sure you're talking about me? I make chili with >beans and tomatoes, you know. Minor peccadilloes (they're small and half peccary, half armadillo) aside, you have many fine qualities, ma'am. I liked the way you tried my chili recipe, for example. It wasn't your cup of red, but that's fine. You tried it. > >No, I haven't had your barbecued pork ribs. So it is imperative that you >attend our cook-in this summer! Wish I could, but the budget for the summer is spent (mostly), and I believe your schedule conflicts with my Daughter's return from her BIG POST-GRADUATION TOUR OF EXOTIC PLACES. modom |
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On 2 Jun 2005, anthonyd wrote: > snip > > > > Why are some of you being so pointed about this? Here, in England, we are > > barbequing when doing this, the device we do it upon, is a barbeque, the > > done food, is barbequed food. What you refer to as 'broiling' is what we > > call 'grilling' and food is 'grilled' *under* a heat source known as a > > 'grill'. > > Just speaking for myself, I wasn't meaning to be pointed about his > choice of words as much as I was meaning to clarify whether he was > talking about high heat cooking or low heat, lid-on cooking. I don't > know much about slow, low heat cooking, so if he was having the problem > he described doing that, I wouldn't be sure my advice would be helpful. > > I, too, made the distinction. I wasn't trying to be pointed, either. I was trying to clarify, as well. 'Round here (which I learned 10 years ago on this group are two *very important* words) there is a distinct difference in grilling and bbqing. It's not important that every one use the same words, but it is very important that we be on the same page, as it were. Not only do different countries use different words, we here in the US are still debating the correct terminology. Admittedly, here in the southern US, we don't quite understand why USA folks seem to be confused by the termimology. There are folks BBQing (cooking long and slow) from coast to coast and sea to shining sea, while every back yard has a grill where people are cooking hot and fast (by comparison). For the most purist of the pure, one can't really be BBQing if they don't have a "pit" (a stone and/or masonary configuration with its floor dug into the ground that can be the size of a small house). Today's upstarts <g> are using a variety of newfangled contraptions designed especially for slow cooking. The common backyard grill is for hamburgers, hot dogs, chicken, chops, and steaks, etc. It can be a "slow cooker", but most people never use it for that. Don't even get us started on charcoal vs gas grills! <g> And, yes, we need to remember that it's a big world. Elaine, too |
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On Thu, 2 Jun 2005, modom wrote: > > > You're right, of course. The place I rented in Provence a few years > back came with a "barbecue" as one of the amenities. It was an item > I'd call a grill. And as Carol said in another post in this thread, > many if not most Americans use the word "barbecue" as you and the OP > do. Also a barbecue is commonly a gathering of friends and family > where outside cooking provides the fare. > > I'm sorry if I sounded pointed or if I gave the impression that I was > suffering from any sort of wardrobe malfunction in the undergarment > area. My usage does have a rationale, however. It is congruent with > numerous (US) experts like Bobby Flay and Alton Brown and Stephen > Raichlen, not to mention the sages over in the barbecue newsgroup. > That Carol, whom I admire and respect, thinks I'm suffering a food > purist attack is understandable given that fact that she's never had > my barbecued pork ribs. > > > modom > Tee hee hee. I can relate. I guess the meaning of BBQ only really becomes clear when one actually BBQs something. I well remember the days (long, long ago before the new fangled gadgets) when we'd dig a pit in the ground, fill it full of hickory with a bit of wild cherry, pecan, and some scraps of black walnut, build a base around the pit with concrete blocks, use an industrial metal grate on the base, and toss on a dozen whole shoulders. Then we'd take turns sitting in our folding lawn chairs mopping the shoulders with bbq sauce and stoking the fire throughout the night. The next morning when we had to run to the grocery store for something we had forgotten, everybody would say, "You smell like BBQ! When's the party?" Oh, man, I was a lot younger then! But, that was BBQ! Elaine, too |
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On Sat, 4 Jun 2005, Rick Rider wrote: > On Fri, 3 Jun 2005 00:05:51 -0500, Elaine Parrish > wrote: > > > > > > > > >> That Carol, whom I admire and respect, thinks I'm suffering a food > >> purist attack is understandable given that fact that she's never had > >> my barbecued pork ribs. > >> > >> > >> modom > >> > > > >Tee hee hee. I can relate. I guess the meaning of BBQ only really becomes > >clear when one actually BBQs something. > > > >I well remember the days (long, long ago before the new fangled gadgets) > >when we'd dig a pit in the ground, fill it full of hickory with a bit of > >wild cherry, pecan, and some scraps of black walnut, build a base around > >the pit with concrete blocks, use an industrial metal grate on the > >base, and toss on a dozen whole shoulders. Then we'd take turns sitting in > >our folding lawn chairs mopping the shoulders with bbq sauce and stoking > >the fire throughout the night. The next morning when we had to run to the > >grocery store for something we had forgotten, everybody would say, "You > >smell like BBQ! When's the party?" > > > >Oh, man, I was a lot younger then! But, that was BBQ! > > > >Elaine, too > > > Brings back memories (or is it flashbacks?). Peace, Love, and good Q! Essentials on the > road to world peas, er, peace. > > Throw some fresh picked corn soaked in brine into the pit and it's a total blowout feast! > > Yum, I'm hungry, and not just for the good ole days. > > Aw, man, that was some cookin! We'd wrap big ol' spuds in tin foil (it was TIN back then for all you young'uns out there) and toss them in the pit, too. We had a big cast iron pot with handles and we'd fill it full of pork 'n' beans and dump in all the goodies and some trimmings off the meat and those beans would simmer for 8 or 10 hours. There wasn't a thermometer in sight! What a blast from the past! Groovy. Elaine, too |
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On Thu, 2 Jun 2005 12:31:54 +0100, "Shaun aRe"
> wrote: >We just use a hand-held squeezy plant misting spray, and pay it lots of >attention. Also reduce air flow to the coals if possible, and keep the meat >a reasonable distance from the coals. > > >Shaun aRe > Actually, I have the same question about flare-ups - but in a gas grill. How would I go about it? I don't want to extinguish the gaslights by dousing them with water! Nathalie in Switzerland |
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