Birdie Boy
Well-known member
- Jun 17, 2011
- 4,450
If you're not going down the chuck, flank etc route, try 50/50 beef/pork mince, game changer compared to beef only.
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[Food] The Barbeque Thread
- Thread starter Triggaaar
- Start date
Well, as I'm sure you know, this is complete bollocks (though I thought it was the case before I had one.
The flavour comes from the burning of the fat that drips off the meat.
Official Old Man
Uckfield Seagull
Bad news #Triggaaar
Went down with an abscess on Saturday and unable to bite or chew. The ribs, burgers and all are stored away in the freezer for a while. Hope to be back on Saturday when the weather looks to be better again.
Went down with an abscess on Saturday and unable to bite or chew. The ribs, burgers and all are stored away in the freezer for a while. Hope to be back on Saturday when the weather looks to be better again.
That also can't be entirely true. Otherwise, where does the flavour come from when you cook indirect with charcoal, at temperatures that are too low to burn the fat? If that was the only source of flavour then it would be no different to cooking in an oven.
There is a noticeable difference in taste. Not saying gas is worse, but it is different.
juliant
Well-known member
Sorry but i disagree. The flavour comes from the heat sauce and there is no way gas is anything close to real coals/fire. No fat in fish but when i cook over coals i get the BBQ taste. You wouldn't get that with a gas bbq.
Superphil
Dismember
Disclosure: I've taken some of this information from elsewhere and added some of my own comments/experience to suit this conversation.
Gas burns hotter than coals, however, there is very little radiant heat from gas, whereas coals give off radiant heat. Radiant heat is what's really cooking food on a BBQ. Gas BBQs use some sort of surface to create radiation, lava rocks or ceramic plates or the "Flavorizer Bars” on my Weber Spirit. These surfaces are heated by the gas flame, creating the radiant heat generated naturally by charcoal.
Charcoal purists will tell you that their preferred fuel leads to better flavour. But your food doesn't know what's creating the heat below it, and once charcoal is hot, there aren't any aromatic compounds left in the coals. Carbon is carbon; as it burns, it imparts no flavour of its own to the food being grilled.
The characteristic flavour of grilled food comes from the drippings, not the fuel. When those drippings hit the (radiant) heat source below, the oils, sugars, and proteins burst into smoke and flame. That heat creates new complex molecules that rise in the smoke and warm air to coat the food you're grilling. None of that relies on charcoal.
Indirect cooking on a BBQ benefits hugely from a source of smoke, in the form of chips or a chunk of wood, this can really help improve the flavour. FWIW I am a charcoal purist, I definitely prefer to cook over coals, but cooking on gas is always an option, it's quicker and cleaner, I also occasionally will use a small smoke box in the gas BBQ to impart a more smokey flavour.
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- Thread starter
- #128
The thing is, the small Ninja with fan cooks faster than a traditional bbq at the same temp. Even at 90, it cooks well enough. I'll continue experimenting.
- Thread starter
- #129
No I don't know. I've not had success with them, happy to be taught.
thedonkeycentrehalf
Moved back to wear the gloves (again)
- Jul 7, 2003
- 9,417
Which is why I still use lava rocks (or the equivalent) on my gas BBQ despite that now being out of favour with the die hards.
- Thread starter
- #131
Cooked a couple of pork chops on the Ninja this evening.
I rubbed both with some lime juice, and then covered in a sweet rub. I then smoked them both using the dehydrate 90C setting, until they reached 60C. I then took one off, and glazed the other with some honey/mustard mix and smoked that until it reached about 66C. The one I'd taken off I seared on an iron skillet.
Both tasted good. I slightly preferred the one with the glaze.
But I did have one problem: The smoking started well (using the mild/sweet all purpose pellets that came with the ninja), but half way through the pellets stopped burning as well, and burned a horrible white smoke, which didn't smell or taste nice. For those with ninjas, any idea what cause the pellets to burn poorly sometimes?
I rubbed both with some lime juice, and then covered in a sweet rub. I then smoked them both using the dehydrate 90C setting, until they reached 60C. I then took one off, and glazed the other with some honey/mustard mix and smoked that until it reached about 66C. The one I'd taken off I seared on an iron skillet.
Both tasted good. I slightly preferred the one with the glaze.
But I did have one problem: The smoking started well (using the mild/sweet all purpose pellets that came with the ninja), but half way through the pellets stopped burning as well, and burned a horrible white smoke, which didn't smell or taste nice. For those with ninjas, any idea what cause the pellets to burn poorly sometimes?
Dick Knights Mumm
Take me Home Falmer Road
Top thread. Long term Weber user but recently appreciated there was a new world of bbq cooking when son and son in law regularly slow cook on their Webers using chimney to start the coals and temperature probes for the body of the Weber and for the meat. This thread is another level. I admire your dedication to your art. Life affirming.
- Oct 17, 2008
- 15,039
When I was a student, I worked briefly at a garden centre, they sent a few of us who worked in that department to the Weber HQ and bored us to tears about their grills and how great they were. It was all on paid time so I didn’t really mind.
But then when lunchtime came around, surrounded by these top of the range BBQs, they brought out a sad looking platter of cold ham and egg and cress sandwiches and warm cans of Pepsi.
Vowed to never buy a Weber product.
But then when lunchtime came around, surrounded by these top of the range BBQs, they brought out a sad looking platter of cold ham and egg and cress sandwiches and warm cans of Pepsi.
Vowed to never buy a Weber product.