The BBQ Stop.com

[Email series excerpt # 6]

Today we’ll cover the basics of some different cooking techniques for preparing your barbecue meals.

In this issue…

- BBQ Cooking Techniques: Wood, Charcoal, or Gas

BBQ Techniques: Wood, Charcoal, or Gas

If possible, you should try each technique and see which you like best. Some people don’t consider it barbecue if it’s not over wood or wood charcoal. In future issues I will go into more detail about cooking techniques including the different types of woods and the resulting flavors you can smoke into your barbecue.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

Charcoal

This generally begins with purchasing a commercial bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid (or using pre-treated briquettes).

Once all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center.

Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

Editor Comments: I have come across quite a few people who discourage any lighter fluid or treated briquettes because of the taste and chemicals it can pass on to your meat. If you are going to be slow cooking at low temperatures for hours on end, you should probably go with wood or a combination of gas, water, and wood chips. Otherwise, be sure to heat your briquettes to a high enough temperature to burn off any additives before you begin cooking.

Natural gas and Propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although arguably much less flavorful. Many grills are equipped with thermometers, further simplifying the barbecuing experience.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes of which must be disposed, and also in terms of air pollution. Extra maintenance may further help reduce pollution (see #External Links below).

http://en.wikipedia.org/wiki/Barbecue

( Source: Wikipedia, the free encyclopedia. )

Well, I think we’ve covered enough for most people to be satisfied they have a basic knowledge of BBQ and enough to begin cooking it up. Tomorrow we begin the torture… with tantalizing recipes!

Thanks,
Joe B Que