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CRK Specialty "Q", Dan Cannon
Corner, by Bill Wight
Barbecue or Grill, what is that thing called that
sits on my patio and I use to cook hamburgers, steaks
That thing is most properly called a 'grill'.
However, if you want to call it a 'barbecue' or a
'barbeque' or a 'Bar-B-Que', go right ahead. We
all know what you're referring to.
The main focus of the CBBQA is in doing traditional
American barbecue, that is hot smoking meat with
indirect heat and smoke. But the vast majority of
Americans do not do their outdoor cooking in this
manner. What they do on a Saturday afternoon on
that thing in their back yard is 'grilling'.
Traditional barbecuing and grilling is done over a
wood or charcoal fire, but over 70% of the homes in the
USA that have a 'barbecue" or "grill"
have one that is fueled by gas. So to keep the
traditional barbecuers off our backs here in the
Grillmaster's corner, let's call what we're doing 'Grilling'.
Now I will be the first to tell anybody that will
listen, that the best way to grill is to use a wood or
charcoal fire. I feel that you cannot get that
great smoky wood taste when cooking with gas. That
aside, our aim here is to help all grillers, both gas
users and wood/charcoal users, to make the very best
grilled food possible from their equipment.
Here are some topics we will be covering in the
future in our on-going discussion on grilling:
(Click on the colored word for more info.)
any wood that is good for hot smoking is also good for
grilling, including nut-bearing hardwoods, or any fruit
in grilling or barbecue, we use two forms of
partially-burned wood, lump charcoal and charcoal
Charcoal Brands: here is a link to a seller of
charcoal who has reviewed the major brands of lump
Gas: most often this is propane stored in a 4
gallon propane bottle, but backyard grills are sometimes
hooked up to natural gas.
Want to know how the BTU content of wood or charcoal
compares to propane, gasoline or diesel fuel?
|Almost nothing in the world compares to a perfectly
grilled New York strip steak from the back yard grill.
|Above, the Weber Kettle grill, 22 1/2" in
|Direct: cooking meat suspended directly
over wood coals.
Indirect: cooking meat in a chamber that is
separate from the fire pit.
|Meat: the different types that are good
for grilling. How to pick it out and how to prepare it
|Equipment: the basic designs of types of
grills and how to select the one that is right for you.
|Stuff For Flavor: Rubs, brines,
injections, mops (bastes), glazes and sauces. How they
help barbecue and how to prepare them.
|Fire control: how to start it;
weather factors (temperature, humidity and wind);
fire and smoke.
|Serving barbecue: cutting and presenting
the meat; side dishes.
|Here at the Grillmaster's Corner, it is our intention
to have a new article available every few weeks.
they will appear in approximately the order giver in the
gray box on the right.
We have so many grilling recipes it
will take you years to try them all. Click
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29 Feb 2012 18:04