Charcoal -- Carbon

[william webster]

Yes grill man, charred would be the word. That is where the outdoor cooking flavor is and you just don't get that with a gas grill. Charred and burnt are two completely different things, and I know you know that.

Now to sauce it or not to sauce it is the question. Properly BBQed meat IMO really doesn't need any sauce, none at all...….. well maybe a touch just for dipping. Just me but I think too many people think BBQ ribs has to be plastered in some bottle sauce and that just ruins it.

Look up Lindsey Kaufman's friend.... Adam Perry Lang...one of his books is Charred & Scruffed.

In it he emphasizes that if/when applying a sauce do it after you flip the piece
when it's receptive and hot
Doing it before just burns it off quickly... makes sense if you think about it.

Serious Barbecue is another of his books that offers good tips

 

[william webster]

Yes Chico -- I put the apple chips on for ribs (slow cook & smoke)....

I really enjoy doing it and if you have the patience / Time... charcoal
When not raining !!!

My grill has a propane starter for the charcoal...
if you don't have that get a chimney from Lowe's or Home Depot for easy starts.

 

[william webster]

Before I forget 
Another myth buster that he offers is about flipping the meat.

Many times you hear...Just flip it once, half way through 

WRONG

Flip it numerous times ... handle it.

Again, if you think about it 
How best to keep the juices in the middle?

Frequent flips hold the juices in the center.....

And yes, using a fork is not forbidden

 

[jd426]

Look up Lindsey Kaufman's friend.... Adam Perry Lang...one of his books is Charred & Scruffed.

In it he emphasizes that if/when applying a sauce do it after you flip the piece
when it's receptive and hot
Doing it before just burns it off quickly... makes sense if you think about it.

Serious Barbecue is another of his books that offers good tips

Exactly,
and the sauce or Marinade actually does even more damage than just burning off quickly
It can actually STEAM the meat , rather than Searing it .. defeating the whole purpose of Grilling .

 

[ctrob]

Before I forget 
Another myth buster that he offers is about flipping the meat.

Many times you hear...Just flip it once, half way through 

WRONG

Flip it numerous times ... handle it.

Again, if you think about it 
How best to keep the juices in the middle?

Frequent flips hold the juices in the center.....

And yes, using a fork is not forbidden

I just ordered the book - $10 on ebay. I knew about the constant flipping. But the book looks great.


Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor,

 

[william webster]

Ripping the meat off the grill creates 'texture' - he says

I fell for him after Ms Kaufman suggested his book... Serious Barebecue

The Scruffed & Charred is smaller and well worth it.

You may just read it once but you'll learn something

Good dry rub recipes, and more

I have done the 'drop it on the coals' trick..... it's good !!
Like cooking with no grill... well, it is cooking w/ no grill !!!

 

[jd426]

I believe that is called Cave man cooking... there are u tube videos on it .. never tried it myself ..
but i would guess only lump charcoal can be used .. i would not dare try that with briquettes .

 

[william webster]

Might be -- down'n dirty , I have heard too

Lang calls it 'clinching' as reported earlier

Not hard to do and quite effective

 

[chico bill]

Yes Chico -- I put the apple chips on for ribs (slow cook & smoke)....

I really enjoy doing it and if you have the patience / Time... charcoal
When not raining !!!

My grill has a propane starter for the charcoal...
if you don't have that get a chimney from Lowe's or Home Depot for easy starts.

I use the Chimney works great

 

[chico bill]

Ripping the meat off the grill creates 'texture' - he says

I fell for him after Ms Kaufman suggested his book... Serious Barebecue

The Scruffed & Charred is smaller and well worth it.

You may just read it once but you'll learn something

Good dry rub recipes, and more

I have done the 'drop it on the coals' trick..... it's good !!
Like cooking with no grill... well, it is cooking w/ no grill !!!

Whiskey makes a nice flavor. I let chicken and ribs soak in it in a Tupperware tub with a lid and shake it, because you can't afford to cover the meat in Whiskey - no you have to drink most if it.
Which reminds me - has anyone found Fireball Cinnamon Whiskey on the North Coast ? I have not looked hard but pretty sure it's around as I saw it in a bar.

 

[william webster]

With the chimney, I have cooked Sushi grade tuna on it.

Start the coals in the chimney and leave them there.
Put a grill on top of the chimney and rapidly sear the tuna like they do in the restaurants.
Hot & Fast.

They're soaked in soy, sesame and other stuff first.

Really good - like using a jet engine but cleaner !!

hahaha

 

[william webster]

Playero in Sosua has it....

Cast iron is another great addition to the grill

 

[cobraboy]

Since using the Anova for sous vide, I hardly use the grill anymore.

Meat, especially beef, comes out perfect in the center, and you can sear it any way you want...

 

[william webster]

very popular these days - your method

reading lots about it

 

[CristoRey]

Perhaps they should just take a few of these charcoal producers and
cook them in one of these pits. This would send a clear message to
these parasites their destructive behavior is no longer going to be tolerated.

 

[william webster]

There can't be that many of them --- not 80 ovens worth

to fit them into a few

hahaha

seriously, I bet it's not a large number doing this...
Takes trucks, workers and organization for projects of this scale

 

[bigbird]

OK, getting back to el carbón. Where would one buy a bag or two in Santo Domingo centro?

Now, soaking beef in whiskey? Darn it I got to try that!

Anyone have a good marinade for chicken skewers, and to keep it DR related where all ingredients can be purchased locally? Soak in whiskey? I kind of like that idea...…….. LOL

The local supermarkets sell marinated chicken but it is with that sazon? mess. Way too much what your body don't need for me. I think 99% salt and a little something else. Tried it once, never again.

 

[william webster]

Mucho ... even a paleo style balsamic marinade

https://www.google.com/search?q=chicken+kabobs+marinade&ie=utf-8&oe=utf-8&client=firefox-b-1-ab

but no whiskey

 

[chico bill]

Mucho ... even a paleo style balsamic marinade

https://www.google.com/search?q=chicken+kabobs+marinade&ie=utf-8&oe=utf-8&client=firefox-b-1-ab

but no whiskey

Soy has so much salt flavor, but it seems you use it a lot ?

 

[william webster]

I use soy & sesame a lot... Thai flavor marinade...
chicken, turkey burgs, shrimp

We should be on my Cooking Thread with this talk !!!