Grilling question

Whatever you do, don't use butane. Butane is a b*stard gas.

 

I know. I was following up your "no gas" preference with a Hank Hill classic.

Seriously, I always wait till the fire goes down and the coals are completely grayed over. I also cook with the lid down. Also, not sure if your grille will do it, but you might look into using mesquite wood instead of coals. Gives a great flavor to the meat.

Depending on the meat you are cooking, I would avoid flipping the meat more than once. Make sure one side is done before you flipt it.

Listen to Behad and HP over my advice though. I have only been grilling for 3 years or so. They know alot more than I do.

 

Shrimp doesnt stay on long. Cooks really fast.

I have a great marinade for shrimp that I use. If you are interested Ill grab my recipe box and post it. Its a combination of werstcher (sp.) sauce and honey mustard. I soak them in it overnight and then put them on a skew and cook them about a min per side. Best shrimp I have ever had.

 

I'd like that shrimp marinade recipe. Having a BBQ this weekend, and it sounds real good.

 

just throw another shrimp on the barbie

 

I got to try this out this weekend. I want some burgers right now. Thanks for the recipe!

 

Cheddar cheese is a must on any burgers I eat.

 

Sorry, been watching a training film here at work. It depends on what you are cooking. A cut of meat that takes a long time to cook (briskets, ribs, pork loin) doesn't really matter when you put it on the fire, because it'll be there for hours and hours. But for grilling steaks or chicken or shrimp, I wait till my fire is about half to 2/3 gray, then I add my wood chips (pecan, pecan, and only pecan wood). By adding the meat at this time you get a good initial smoking from the PECAN wood, without over doing it.

It is possible to oversmoke meat, so don't add any more PECAN wood after you start, except for cuts of meat that take a long time (see above). Then, you can add more PECAN wood near the middle and end to add to the smoky flavor. Just don't overdo it.

Oh, did I mention you should use pecan wood?

 

I have no idea where to get them. I usually use the regular hamburger buns.That would make the burger even better though.

 

To me, 2/3 gray is that 2/3's of the charcoal has grayed, and 1/3 is not. Usually, there is still flames going. That way, when you put the chips on the flames, wait a few minutes, then put the lid on, the flames go out and a bunch of smoke arises. This is the initial smoking.

Smoking meat is different than grilling. Hot dogs, hamburgers, shrimps and such don't really benefit from smoking because they just aren't on the fire long enough. Steaks and chicken, however, are enhanced by a good PECAN wood smoke.