Quote:
Originally Posted by macallan25
I have been seriously grilling for about 6 years now.....brisket, ribs, pork shoulders, chickens, steaks, whole pigs (a few times), etc. etc.
In response to the original post:
1.) Do not bake anything the night before. If you are going to spend the money buying a nice set up and nice meat.......then grill it properly. Yeah, it will take a while for ribs, brisket, etc.....but who cares, you should be outside drinking heavily anyways. You can always put meats that take 8-12 hours in the smoker or grill the night before.
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good point...but I put it (the baking portion) out there for those that may not have the time/facilities to grill for 12 hrs....
I appreciate it tho
That 'gassy' smell....well u know how u have a few people that go too heavy on the lighter fluid......or worse yet the 'self starting' charcoal.....sometimes I get a residual taste that I have to use wood chips to take the edge off....
wood chips takes a lot of the edge off as u stated.....the beer...no...now see u r reading it wrong...i am not talking about enough beer to put the fire out....but enough to again take off the charcoal afterbite....works the same way like steaming crabs...you dont add some much that you overwhelm the food...you use enough to add taste to it. U put enough on the already buriong coals to STEAM it up (and you can do this with the wood chips) to add flavor on your food.
everyone has thier own way of BBQing.
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Last edited by DaemonSeid; 05-23-2007 at 11:32 AM.
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