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View Full Version : BBQ - Charcoal vs Propane


kurupt_kw
06-07-2011, 02:17 PM
It's BBQ season so let's talk BBQ.

About a month ago my friends took me to a competition southern bbq course and I am now obsessed with charcoal smokers and grills. I used to be all about gas grills and would get into debates about why gas was better. Now though? Fuck gas grills.

I went out and bought myself a Weber 22.5" kettle grill and I have been hooked. I thought I mastered my burgers but on charcoal they are that much better. The charcoal smoke and added wood chips really adds flavour.

I slow smoked some chicken thighs for over 2 hours at 225 degrees. I had never cooked thighs before and ended up overcooking them because I don't have a meat thermometer but it was still easily the best chicken I've ever done.

I really want to get into smoking briskets and pork butts for many hours but I'll have to wait till I get myself the Weber Smoky Mountain. It's a mid level smoker but it gets results. Many competition BBQers use this model and have won championships with it.

The four of us who went to the class are all addicted and are planning to smoke/BBQ all summer and then get a team into some competitions next year.

cutn' heads
06-07-2011, 02:20 PM
is there a question in here? how did you overcook thighs? thats almost impossible.

kurupt_kw
06-07-2011, 02:20 PM
Moink Balls

The guy told us about this recipe for appetizers. All you do is take pre packaged meat balls, season them with whatever dry rub you want and then wrap them in bacon. Slow cook them on the grill for about an hour and add a glaze of your choice and let them cook for another 5-10 minutes.

Went to my friends last night and we did some up. They turned out fucking awesome!

kurupt_kw
06-07-2011, 02:27 PM
is there a question in here? how did you overcook thighs? thats almost impossible.

No question really. I'm just a little amped about BBQ the last few weeks so I started to ramble on. ha ha If people want to say what they prefer by all means go ahead. I just want to talk anything BBQ.

I've never cooked thighs before and it was my first time trying something other than burgers on the charcoal grill. It dried out just a little bit so it wasn't as juicy as I would have liked. Over cooked to what I would have preferred I suppose. Still the best chicken I've ever done.

cutn' heads
06-07-2011, 02:33 PM
i grill 200+ times a year. always charcoal. smoke whenever i have time, once or twice a week. i do ribs, chicken, brisket... whatever. propane grills are for people who like grilled food, but dont like grilling. i like grilling. since you're just getting started, i highly recommend you get a thermometer like this :

http://www.everythingkitchens.com/images/products/detail/lem_meat_thermometer_dual_sensor_probe_678_detail. gif

also, if you dont already have one, you need a chimney starter. never have to use lighter fluid again.

http://www.garden4less.co.uk/prodimages/weber-bbq/weber-rapidfire-chimney-starter.jpg

and i would have to suggest this book to you. it served me well over the last few years.

http://teleburst.files.wordpress.com/2009/07/how-to-grill.jpg

cutn' heads
06-07-2011, 02:40 PM
oh yo. you can smoke anything on your kettle grill.

kurupt_kw
06-07-2011, 02:55 PM
Have you done a pork butt on a kettle for like 12 hours? I'm still getting used the charcoal so I still have to learn how much coal to use and how to get it to burn the way I want. I had to add coals a couple of times just for smoking the chicken for two hours. I'm using lump charcoal which I understand burns a little faster. I haven't bought the chimney starter yet but my friend has one and he got his coal burning much better then I had mine. My next purchase will be that, a rib rack and a thermapen. If I can get it consistent to where I don't have to add coal every hour I will probably try a pork butt or brisket.

cutn' heads
06-07-2011, 03:03 PM
ive done a butt for about 8 on the kettle. you can do about 8lbs. for 8 hours and finish it in the oven for a few hrs. if you want. truth is, after a few hours its not getting anymore smoke flavor than it already has.

but yeah, use rg. briquettes for slower burning. you'll need to change them every 2 hours or so. just keep the butt off the coals and you'll be fine. just because you dont have a traditional smoker doesnt mean you cant learn and experiment.

ketchup based sauce or carolina vinegar? choose wisely.

kurupt_kw
06-07-2011, 03:25 PM
Ya I bought some applewood chips and that was noticeable in the chicken. I didn't use too much because the guy said when he did his first brisket he constantly added wood and it ended up being too smokey and unedible. That's the great thing about grilling. I'm looking forward to making my own rubs and sauces and trying out different combinations to see what works and what doesn't. It's going to be a great summer.

I will try everything but he made a glaze out of cidar vinegar, brown sugar and some bbq sauce and it was really good. I haven't been too adventurous yet as I've just used store bought bbq sauce.

Frank Drebin
06-07-2011, 04:16 PM
cook on wood

cutn' heads
06-07-2011, 04:18 PM
buy that book i recommended. i promise you its worth every penny.

SKAMPOE
06-07-2011, 04:38 PM
this reminds me of an episode on King Of The Hill


i say CHARCOAL all day

Dokuro
06-07-2011, 04:46 PM
i have always preferred wood the only problem with it is the meat comes out undercooked but thats what i like

when using wood its important what type of wood you use each wood give you a different flavor and its also fun to experiment with that

so for me wood is the way to go

Uncle Steezo
06-07-2011, 05:02 PM
fuck hank hill. i need that smoke. i might throw a few pieces of wood in with the charcoal but yeah kingston all the way.

kurupt_kw
06-07-2011, 05:15 PM
I have cooked with wood before but it was just on some crappy set up made of bricks. It was decent but hard to control. If I'm cooking ribs for 5 hours I can't have the temp fluctuate too much or it won't turn out like I want it.

I like the idea of having a consistent source of heat with the charcoal and then just adding the smoke wood flavour by adding wood chips to the fire. So far so good.

Cuttin, I'm going to hit up Chapters and look for that book sometime this week.

RUSHING PLATYPUS
06-07-2011, 05:18 PM
fuck hank hill. i need that smoke. i might throw a few pieces of wood in with the charcoal but yeah kingston all the way.

I think you meant Kingsford.

kurupt_kw
06-07-2011, 05:43 PM
i have always preferred wood the only problem with it is the meat comes out undercooked but thats what i like

when using wood its important what type of wood you use each wood give you a different flavor and its also fun to experiment with that

so for me wood is the way to go

If you smoke anything it's going to come out pink around the edges. I was told to warn people about that in case they thought the chicken and pork wasn't fully cooked. Is this what you mean? If it really is undercooked you could just leave it on the heat. Cooking for long periods of time at a low temp is the best way to get quality results. You burn off all of the fat which marinates your meat and gives it even more flavour and keeps the meat very tender.

kurupt_kw
06-07-2011, 05:49 PM
Anyone have any suggestions on how to keep the skin of the chicken tender? When he did the class he didn't do anything special and the skin was very chewy and tough. He said he just wanted us to get an idea of the basics but did give a couple of tips such as adding some oil to the skin before seasoning or cooking the chicken with the skin down on the grill. I did the skin down method and it turned out better than his but it was still chewy.

He also mentioned competitors are now taking the thighs and peeling back the skin and scrapping off all of the excess fat from under the skin. I will try this next to see how it goes.

cutn' heads
06-07-2011, 07:23 PM
i got a bomb ass recipie for a whole chicken thats really easy.

salt, pepper on the outside and inside of the chicken. take 3 or 4 cloves, 1/2 a lemon and 1/2 a lime and stuff em' inside the bird. cook it indirect on the grill with hickory chips for about 45 mins, spin it and pour some beer in the bird and cook for like 25-30 more minutes. shit'll be perfectly juicy. promise.

JASPER
06-07-2011, 07:37 PM
Charcoal over propane. But if you want to do it right, use wood. For burgers and steaks oak is great wood. Especially red oak. It really makes a difference.

LoTec
06-07-2011, 11:23 PM
Hell yeah bbq is my business, just opened a BBQ restaurant with my parents after doing fairs catering and roadside for many years. We got a big ass rotisserie smoker, we use charcoal and hickory for the smoke.

SKAMPOE
06-07-2011, 11:43 PM
fuck hank hill. i need that smoke. i might throw a few pieces of wood in with the charcoal but yeah kingston all the way.
WORD UP,
its Kingstone
Hell yeah bbq is my business, just opened a BBQ restaurant with my parents after doing fairs catering and roadside for many years. We got a big ass rotisserie smoker, we use charcoal and hickory for the smoke.
right on
post pics bro

EAGLE EYE
06-07-2011, 11:45 PM
Hank hill is on my tv right now lol

RzaRectum
06-08-2011, 12:04 AM
I think you meant Kingsford.
You'll have to excuse him. His booty hole was a little wet..

diggy
06-08-2011, 12:32 AM
charcoal!

Ya don't want ya meat tastin like propane. yuk

EAGLE EYE
06-08-2011, 12:39 AM
http://28.media.tumblr.com/tumblr_lkcjuhZ57d1qb5yooo1_500.gif

Dokuro
06-08-2011, 12:48 AM
yup propane nasty it adds no flavor to the meat

J-Cee
06-08-2011, 12:59 AM
yum,my brother bought a smoker,wasnt bad at all,also had slow cooked pulled pork sandwiches..so fuckin good.

kurupt_kw
06-08-2011, 10:34 AM
yum,my brother bought a smoker,wasnt bad at all,also had slow cooked pulled pork sandwiches..so fuckin good.

Hell yeah. My brother in law smokes and he did a pork butt last weekend. We learned this recipe for a coleslaw at the class and adding that to the sandwich was a great compliment.

kurupt_kw
06-08-2011, 10:43 AM
Hell yeah bbq is my business, just opened a BBQ restaurant with my parents after doing fairs catering and roadside for many years. We got a big ass rotisserie smoker, we use charcoal and hickory for the smoke.

I'm jealous. I think that would be a lot of fun. I wouldn't mind getting a truck and going to fairs and festivals.

cutn' heads
06-08-2011, 10:46 AM
i wanna open a restaurant too. baltimore is sorely lacking in BBQ joints. especially a spot that specializes in slow cooked and smoked meats. unfortunately i have no idea how to start or run a business.

LoTec
06-08-2011, 12:31 PM
WORD UP,
its Kingstone

right on
post pics bro

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/163016_1372102082849_1840692852_757627_3896097_n.j pg

This is the only pic i got, my Pops and our smoker, at a local car show.

I'm jealous. I think that would be a lot of fun. I wouldn't mind getting a truck and going to fairs and festivals.

It is a lot of fun, a lot of work too of course. And shit loads of red tape to get started.

RzaRectum
06-08-2011, 01:41 PM
http://www.yodawgyo.com/wp-content/uploads/2009/03/xzibit-yo-dawg-we-herd-you-like-to-smoke.jpg

kurupt_kw
06-17-2011, 12:22 PM
i grill 200+ times a year. always charcoal. smoke whenever i have time, once or twice a week. i do ribs, chicken, brisket... whatever. propane grills are for people who like grilled food, but dont like grilling. i like grilling. since you're just getting started, i highly recommend you get a thermometer like this :

http://www.everythingkitchens.com/images/products/detail/lem_meat_thermometer_dual_sensor_probe_678_detail. gif

also, if you dont already have one, you need a chimney starter. never have to use lighter fluid again.

http://www.garden4less.co.uk/prodimages/weber-bbq/weber-rapidfire-chimney-starter.jpg

and i would have to suggest this book to you. it served me well over the last few years.

http://teleburst.files.wordpress.com/2009/07/how-to-grill.jpg

Picked up this book this morning and it looks great. It should come in very handy.

I made some chicken the other day and threw it all out. I got carried away and it tasted like salt covered wood.

praise the almitey W
06-17-2011, 12:41 PM
http://www.wvah.com/programs/kingofthehill/hankhill.jpg


See bobby propane is the most valuable resource for grilling it gives the meat a unique taste, not like charcoal

drippie k
06-17-2011, 04:04 PM
http://bbsimg.ngfiles.com/1/22695000/ngbbs4dac2feb9bf40.jpg

praise the almitey W
06-17-2011, 04:28 PM
http://www.bestweekever.tv/bwe/images/2009/02/BOBBY%20KING%20OF%20THE%20HILL.jpg

http://rule63.paheal.net/_images/6ac7de49039952c8862b8d9a03cb8e21/2378%20-%20Hank_Hill%20King_of_the_Hill.jpg

JASPER
06-17-2011, 05:24 PM
http://i1236.photobucket.com/albums/ff449/robochrist1/16589e47.jpg

Olive Oil Goombah
06-17-2011, 06:39 PM
i want to get a smoker. My cousin has one and his meats are delicious.

JASPER
06-17-2011, 06:42 PM
i want to get a smoker. My cousin has one and his meats are delicious.
Get one! Now! En while you're at it, get an ax and a crossbow.