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E-Mail CRK Specialty "Q", Dan Cannon
 
 

Grillmaster's Corner, by Bill Wight

 
 
 

Grillmaster's Corner

Alta Loma, CA, by  Bill Wight

Barbecue or Grill, what is that thing called that sits on my patio and I use to cook hamburgers, steaks and hotdogs?

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.)

Wood:  any wood that is good for hot smoking is also good for grilling, including nut-bearing hardwoods, or any fruit wood.

Charcoal: in grilling or barbecue, we use two forms of partially-burned wood, lump charcoal and charcoal briquettes.

Compare Charcoal Brands: here is a link to a seller of charcoal who has reviewed the major brands of lump charcoal.

Gas: most often this is propane stored in a 4 gallon propane bottle, but backyard grills are sometimes hooked up to natural gas.

BTU Chart: 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 diameter.

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 for cooking.
 
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.  
 

RECIPE DOWNLOAD SECTION

We have so many grilling recipes it will take you years to try them all.  Click Here.

 

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Revised: 06 Jan 2015 12:33 .