Charcoal BBQ

[ironhat]

All you charcoal burners are debauching our atmosphere as evidenced by this article. http://en.rian.ru/world/20070403/62999935.html

In short, Belgium has approved a tax on barbequeing because expert have determined that between 50 and 100 grams of CO2 are release in the process. They plan to use helicopters to detect violators!

In all seriousness, since I don't know a true arteeest of the slow B-B-Q where should I start? Book? JerryW's recipe? Admittedly, I'll have to buy a *real* cooker to do this. Are the Webers capable of the slow method?
TIA,
Chiz

[siliconbauhaus]

Thats the typical EU burrocracy that comes from brussles. I remember a few years back in Britain there was talk of banning certain flavours of crisps ( potato chips ) because the flavouring wasn't actually "real"

Personally, I cant think of anything good that happened to Britain since joining the EU

[jaybee]

About the Belgian tax on bbq - APRIL FOOL !!!! Almost as good as the swiss spaghetti harvest of a few years back.

[ejs1097]

So, all you gas users, why not cook in the kitchen? How can you resist the flavor of true charcoal grilling?

Several reasons actually
1) Never grew up with Charcoal
2) I grill year round, usually have to shovel a path to the grill.
3) Easy to light
4) heats up fast
5) Using Gas and cooking in the kitchen are nothing alike. I cooked a steak with the broiler once this winter and it tasted like crud compared to the gas grill. HUGE difference.

We cook all our meats outside on the gas grill regardless of weather. Rain, Snow, Cold, Darkness doesn't matter and is never an excuse not to.

All that said, I'm really looking forward to using the 'new' weber kettle I just acquired.

Thanks for the tips on charcoals and recipes.

[Warren]

Chiz, The Weber will do a good job on the smaller cuts. MY suggestion is to get a Tri-Tip roast, untrimmed. If your butcher can't provide untrimmed, ask them for a little extra fat. This is a good cut to start with as it is very flavorful and requires little or no real attention as it cooks. It's also fairly fast.

I coat the meat with sea salt only and stick a couple slivers of garlic into the fat a few hours before starting to cook. Set the Weber up for indirect cooking, keep the temp down around 200 degrees. Put the meat in the center, fat side up and let it cook for around forty minutes, depending on how done you want your beef. Resist the urge to lift the top on the grill every ten minutes to check. Trust in the God of Barbecue to get it right. You should add a couple of charcoal chunks on each side after a half hour or so. Keep an eye on the temperature, I try to use the top vent only to control the temp and open the bottom vents only a third.

When done, internal temp of around 200 degrees, remove from the cooker, wrap in foil and let stand for 15 minutes or so before slicing, thinly across the grain. Open a well earned brew, sit back and enjoy.

I usually smoke some garlic bread towards the end of the cooking time. Serve the beef on slices of bread with a favorite barbeque sauce (sweet, molasses or catshup based for beef is my preference).

[ironhat]

Ahhh, Warren, thanks for the tips (tri or otherwise). Now I at least have a clue about the real deal even if I can't spot an April Fool's Day spoof. The real shame is that in today's world it could have really been true.

Later,
Chiz