Dobs
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- brains
Question. I finally got a BBQ. Charcoal, it's great. How the hell do you avoid all the newspaper ash from getting on the foods? Have I used too much? Have I not let it burn off enough in the chimney starter?
- madirish0
do not use any.
use a seasoned hardwood as starter chips and either:
- use a chimney to start the coals
- use the pile method and knock down when ready.i would not ever use newspaper, personally. and certainly not any lighter fluid.
- Lighter fluid adds that certain explosive effect that local children find so entertaining!boobs
- brains0
Any other tips for overall awesome charcoal bbq'ing madirish?
- Dr_Rand0
that baby should be so fucking hot by the time you dump the coals that any traces of newspaper should be long gone
- designbot0
This happens with natural lump charcoal as well...little ashes float up and get on the food.
I use a chimney starter as well, thing takes forever to get to the top (light all the charcoal). I wonder if one of those electric starters would work better? Anyone have experience with these?
- The guy at the store tried to sell me one, although I just went with the chimney.brains
- madirish0
haha
well, i am a very big fan of mixing briquettes with dried, seasoned hardwood you can buy in bags. not a super-hot wood like mesquite, but something that you can really create distinct (or subtle) zones of heat with; that does not require constant re-fueling.
otherwise, i think having a properly seasoned rack is nice, but once so, cleaning regularly is essential.
i guess a small tip for either fillets or whole fish; cut a red potato (or other with high starch count) in half and rub on grill grill once up to temp before placing fish on grill. this acts as a natural non-stick, without altering flavor.
- brains0
I started with something simple last night to get used to the heat distribution etc. What should I do next? Steaks would be good, but I'm still iffy on heat.
- Jaline0
designbot, some of these guys are hardcore when it comes to cooking / grilling, especially madirish and dobs. It's quite impressive.
- brains0
I am mad obsessive when it comes to in the kitchen cooking. BBQ is a whole new thing for me though. Finally an apartment building that allows me to do so.
- edd-e0
i had a BBQ on my roof deck this past friday for the 4th celebration.
it was hella dope, we had kabobs of lamb with tomatoes, onions and peppers [multi coloured] and chicken kabobs with the same and vegetable kabobs and burgers that were marinated in a whiskey/ hickory sauce and chorizzos and hotdogs. blunts for dessert.
- mrdobolina0
sounds like you fellas got this all sorted out. Sorry I was grilling thick cut pork chops in a raspberry chipotle sauce. asparagus in garlic and lemon juice and yukon gold potatoes with mushrooms red peppers garlic and russian sage.
- I think I hate you as much as I hate Bobby FlayPoint5
- hahaha. someday we will meet in the squared circle.mrdobolina
- for the record, that Flay(ler) dude annoys the shit out of me. nice menu dobber.madirish