different methods of grilling
Direct barbecue, indirect barbecue and smoking are available.
Let\'s start with a direct barbecue.
Direct barbecues include cooking food on flames.
Thin slices of meat, fish, shellfish and fruits or vegetables can do this.
These foods tend to cook quickly and benefit from the burning heat of the flame.
With this cooking method, you don\'t usually need the lid of the cooker and should stand next to it and watch the food carefully to make sure it doesn\'t burn.
In any case, you should never leave the grill unattended, but the direct barbecue needs to be looked at more closely.
You also want to make sure you have separate heat zones.
The heat zone is a way to control the temperature.
This is because you have an area where you can directly grill or even scorch food, an area where you can cook food, so you have an area where you can place food that has been done or almost done.
More or less, your safe area.
If you are cooking for more people, you will want three cooking areas.
One for baking Coke, one for cooking, and one for safe areas.
With a charcoal grill, this can be obtained by starting your coal, and when ready, divide it into different flat layers. 1)
Double layer: your hot area; 2)
Layer 1: Your cooking area; & 3)
Leave the third grate without coal and give you your safe area.
With the gas grill, just adjust the control of the burner.
There is a burner at high temperature, there are two burners at medium temperature, and keep the last burner closed. (
If you have less cooking area, please use the top shelf of the safe area. )
When there are fewer items to Cook & Cook for smaller groups, use the two-zone method.
With charcoal, just use double and single layer coal, or spread out evenly and try to expose the smaller parts.
With gas, just Preheat half of the grill and turn off the rest.
Again, if you have fewer burners, please use your top grate for a safe area.
I have been making shrimp skewers and putting them directly on the top shelf so that the cooking speed of the shrimp is slower.
Less burning (
Wood strings, especially. )
No lid required for direct BBQ and heating area.
Again, this is to cook the finer meat, hamburgers, fish and vegetables.
Cooking food faster.
If your meat is a little thicker, you may want to close the lid for a few minutes.
This will speed up the cooking process and capture some of the benefits of smoke no matter what you\'re cooking.
When cooking with an open table grill or hiachi, you may need to add some time to roast thick meat, or throw a foil pan at the top for a few minutes.
Indirect grilling is used to cook larger, thicker and stronger meat at a slower speed.
Food like baby ribs or pork waist, even the whole chicken, can benefit from such cooking.
Indirect methods allow you to cook these items without burning the outside.
Like cooking in an oven.
Indirect barbecue with gas grill is a little simpler than charcoal, so let\'s discuss it first.
If you have a gas grill with 2 burners, turn off one side and open the other.
If you and 3-
4 Burner units, open the external burner and use the center as a cooking area.
You usually want your temperature to stay at 325-
350 degrees for this app.
If you use a lot of fat meat like lamb, you might want to cook them in a shallow foil pan.
This will prevent the possible taste due to excess greasy feces.
Always remember to have extra fuel on hand!
You don\'t want to start a large piece of meat halfway through the cooking process and run out of gas.
If you are at home, you can always do it inside. . .
But if you\'re following, your meal is over!
Indirect barbecue with charcoal, especially with larger or harder meat, can be time consuming.
But patience is a virtue and you will be rewarded for it.
First of all, make yourself an aluminum foil drip plate and place it on the bottom with your coal.
Your food should be on a drip tray.
Now, considering the size of your grill and the size of the items you are cooking, it will determine how to set up your coal.
After you start using charcoal, you can divide the charcoal into two halves by separating it to both sides and then placing the foil tray in the middle.
If you are dealing with large items like Turkey, you may want to put all the coal on one side and your cooking area on the other.
You can control the heat by adjusting the top and bottom vents of the grill.
If it takes a long time for what you do, you need to replenish the coal.
By placing 8-
12 fresh coal balls or blocks per side and keep the grill uncovered.
This will make the fresh air that coal needs to ignite.
It will also keep any harsh smoke in the newly lit coal away from your food. Wait about 5-
10 minutes before re-capping.
As I said, it can be time consuming, but you will make cooking masterpieces from your charcoal grill.
Be sure to remember that there is extra charcoal on your hand.
You don\'t want to run out while cooking! ! ! Finally!
We came to my favorite barbecue. Smoking!
Dates back to days without refrigeration.
This is a good way to keep food.
Marinated and smoked meat will give it a longer shelf life.
Most enthusiasts believe that the real barbecue is smoking.
The rest is barbecue.
But smoking is a form of indirect barbecue.
Smoking increases the taste and makes the meat tender and melts in the mouth like butter.
The traditional way of cooking is to use bbq pits, smoker boxes or bbq smokers.
Not everyone has such a unit.
Seeing that we are talking about the method of \"barbecue\", we will only discuss smoking with charcoal barbecue or gas barbecue for the time being.
Now that we know the meaning of smoking, we can continue to discuss the difference between charcoal and gas grill when smoking in barbecue.
We can also explore different ways to achieve the smoke needed for this way of cooking;
Types of wood, potato chips, cigarette bags and cans.
Let\'s start with the smoke itself.
Barbecue is an indirect barbecue, slowly grilling under low heat when surrounded by wood smoke.
Many people like to eat water, fruit and trees. They don\'t like cherries, apples, peaches and so on.
Many people like pecans or mesquette.
Normally, any hardwood floor, oak or even Alder is OK.
I know some cigarette houses with corn sticks. (
Don\'t knock it before you try. . .
The best bacon I have ever had was cob smoked! )
According to your cooking method, bbq smokers, gas grills, charcoal grills can determine the shape of your wood.
Smoker smokers or bbq pits can handle split logs, even branches.
Your traditional grill often doesn\'t handle the heat of a whole oak or meskey.
Now, they did make some grills, and the smokers were heavy enough to handle the logs, but not everyone had them.
For the rest of us, we have regular charcoal and gas grills, we have large pieces of wood or potato chips that are easier to buy online or in stores.
Just soak the chips. or chunks)
About an hour & you\'re ready.
There are many projects that can help achieve this smoke smell right now.
Wood pellets, boards, foil cigarette bags lined with wood and wood oil in the cans.
They even have smoke boxes that can be used in your stove top or oven when you still want to continue smoking.
So, we came to the scene where we cooked with cigarettes.
I think we should start with charcoal because I believe it is much simpler than smoking with a gas grill.
Set up your charcoal grill just like you often have indirect grilling.
After your wood chips or blocks are soaked, your charcoal is ready to throw a handful of wood on each charcoal stack.
A little less than a cup. (
I know a woman who throws large pieces of onions in wood and charcoal to add flavor. )
Adjust the vent to get the required temperature.
You want to smoke at 200-
225 degree range.
For foods that need to smoke for a long time, such as cattle bris, you need to replenish charcoal and wood chips or large chunks on a regular basis.
About every hour. (
Real BBQ smoking can be done from 1-
16-2 hours20 hours. )
To be safe, meat needs to be cooked at the appropriate internal temperature.
Most meat should be cooked at least to 145 degrees and poultry should be cooked at least to 165 degrees.
To get a real BBQ, you need a higher final temperature like 180 degrees.
Cow bris is a good example here because of the toughness of this particular meat.
You want it to cook long and slow, the smoke to sink, and the meat to tender.
This is not a piece of beef. It should still be pink.
You want a higher temperature.
Then you will know that your cow bris is ready and will be delicious and tender.
Therefore, we have discussed different methods of barbecue.
Direct barbecue, or direct barbecue on the flame, as well as different forms of indirect barbecue: away from the flame, basically baked with a grill, cooking food slowly with smoke.
If you have a high-end grill with a smoker box or an area dedicated to a smoker box, smoking with a gas grill is fairly simple.
The rest of the barbecue world, with our standard gas grill, has to come up with other ways to smoke.
With the wonderful world of the Internet and the emergence of many creative people, \"the rest of us\" now has many options to smoke using our gas grill.
There are many great things to use: smoker cans, smoker bags, smoker boxes that hold chips, smoke releases through holes, boards, etc.
But you can still make one yourself with some heavy aluminum foil.
Wrap one or two cups of soaked wood pieces or blocks in foil bags.
Poke a few holes in the bag and release the smoke.
Place the foil bag directly on the burner and turn the burner up. (
Try to find your favorite place.
This may be next to the tube with the indicator light, but hope you know enough about your grill to know your hot zone.
This also applies to both the smoker tank and the smoker box. )
Once you see the bag starting to smoke, turn the burner down to get the temperature you want.
Again, if you\'re going to pump something like cow bris, prepare another foil bag or two for the next few hours.
The gas grill still does not produce the level of smoke that traditional barbecue smokers and even charcoal grills can produce.
You will still get some smoky flavor but not so strong.
It\'s okay for some people.
Not everyone likes to be so fierce.
If you like the heat though, maybe you want to go out and buy yourself a spare Grill (
Just to smoke.
At the end of all these barbecue speeches, I hope you are inspired to go out and try something new.
As usual, remember to cheer more.
Additional wood chips and charcoal must be provided!
This also applies to propane.
You don\'t want to run out of fuel for an hour in cow bris!
Oh, fire extinguishers or hoses nearby should also be a must!