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Questions tagged [barbecue]

Questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please cross-tag with the relevant other topic(s), such as pork, ribs, or smoking.

This tag is for questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please cross-tag with the relevant other topic(s), such as , , or .

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186 questions
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Beef Short ribs still chewy after internal temperature reach 201F

so i currently start to cook beef short ribs on a vertical smoker. The short ribs i used comes from australian company called hardwicks. I cook the ribs at 250-285F. Vent are fully opened. Weather is sunny. I marinade them on sweet soy sauce…
Aryonell
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What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description

So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a) 100% grass-fed & finished and b) certified…
Tommy B
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Gas leak (and flames) around burner intake

I've been reassembling a friend's old BBQ and one of the three burners seems to be leaking gas where it connects with the gas intake. When I turn it on, there's a flame and I can see/smell something burning inside, so I turn it off immediately.…
Laurier
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Fermenting pickles

I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the refrigerator for one up to four weeks and to check every week. So today I checked for the…
user2121034
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What is the proper way to cook a hamburger on a Pit Barrel Cooker that doesn't result in fast cooking taste?

I have a Pit Barrel Cooker. I have made hamburgers on it before but I keep running into several issues. When it comes to anything else, brisket, ribs, chicken, etc. everything turns out great! But hamburgers, even with the provided online videos,…
El Bromista
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Catering event for BBQ for 30 people.

Looking for suggestions on how much to serve on meat. They would like pulled pork, ribs, and brisket
user40059
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How should the smoke appear in the exhaust in a kettle charcoal grill

I am about to start my BBQ adventure. I intend to buy a Weber charcoal grill. I am going to use it for grilling and smoking. I was listening to a podcast where the desired smoke color was discussed. They claimed thick white smoke to be undesirable,…
l3win
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What "Is" Barbeque or "BBQ"?

Possible Duplicate: What styles of barbeque exist in American cuisine? There are many different techniques, practices and (of course) sauces that are given the label "Barbeque" (or BBQ, or Bar-B-Q, or....). What are the various styles of BBQ,…
Cos Callis
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Can I bbq with grill on top with this?

I got this grill but as you can see it’s rusty. My question is if I put grill on top, is it safe to cook chicken on it?
localhost
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BBQ chicken and burger patty too dry

I m not an expert at BBQ but last time I made them, 2 things happened. When they were looking juicy and cooked from outside, when checked from inside they were still raw but after cooking for a while, they were slightly black/burned and were…
localhost
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How deep does gaseous smoke penetrate meat?

I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely? Some might argue that the smoke ring around meat indicates how deep smoke penetrate but my understanding is that this has been…
Behacad
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Cook kan-kan pork-chop in BBQ

A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is crisp. I would like to BBQ them but the problem is that the skin won’t be crisp. Question: how can I…
fdkgfosfskjdlsjdlkfsf
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Seasoning steak with broiler salt

I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill. A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-it-simple-995234) and using this broiler salt…
fdkgfosfskjdlsjdlkfsf
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Multi-purpose grilling apparatus possible for BBQ and shashlik possible?

In Russia and Central Asia, they make shashlik on a mangal. A major difference is that the mangal does not have a grate that is the spits with meat pieces are directly exposed to the heat. I've been looking for a while for sort of a multi-device,…
J. Doe
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Can I use this air fryer basket with a non-stick coating as a grill basket?

Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single piece of non-stick coated metal. I've been grilling a lot recently and experimenting with…
Alex M
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