BBQ/Grills and smoking meat

[LuvOrlando]

So city girl here has been trying to up my BBQ game from plain burgers and sirloin with McCormick marinades to better, I can't go out to restaurants like I used to do so if I want something better I really just need to learn for now.

Last month there was an attempt to BBQ some Wahlburgers Burgers with applewood chips in a charcoal BBQ. Seems I ended up smoking them when the wood I thought would cook the meal never quite caught fire. This was accidental goodness because when I moved inside to the frying pan it was great but when I tried it a second time there was no goodness, just disappointment. Still don't know what I did wrong.

I have a propane grill, am off to pick up the applewood chips at Wegmans and while I can't get the Wahlburgers brand in Pa there is a different brand with the chuck, brisket & shortrib pattie mix so fingers crossed. I figure there are lots of BBQ/Grill gurus on here who can help me sort out what to do and how best to do it, I'm open to suggestions.

 

[DLgal]

Ok, season with only salt. Rub a FINE layer of oil over the patties.

Heat the grill to HIGH for 10 minutes before cooking. Once it's hot, turn down to medium-high. Slap the patties directly over the flames. Close the lid, set a 3 minute timer. Flip after 3 minutes. Set a 2 minute timer. Close lid. After 2 min, if you are using cheese, put it on now. Turn heat down to low, close lid for one more minute. Done.

Basically, you want to cook small cuts of meat and burgers over high or medium high heat to sear the outside. Closing the lid allows the grill to work like an oven and cook the meat all the way through.

Steaks are trickier, but grill them over the flame for an initial 3-4 minutes per side, then move off the flame (what is called indirect cooking) and close the lid until a probe thermometer hits your preferred doneness. You need a probe thermometer. It's not optional, if you want to properly grill food.

Things like boneless chicken grill at high heat over the flame, about 3-4 minutes per side for breasts, a bit longer for thighs. Bone in chicken with skin needs to be grilled indirectly at medium heat (or the skin will burn) and for up to 30 minutes.

Seafood benefits from either a plank or basket, or even a sheet of foil. Most fish can be grilled following boneless chicken breast guidelines.

Oh, also don't bother with wood chips on a propane grill for foods that cook quickly like burgers. That's more for slow cooking things like whole chickens, large roasts, brisket, tri tip, etc. A burger isn't on the grill long enough to absorb any smoke flavor.

 

[LovesTimone]

Using the grill is not my area.. DH is the grill master... I am just the sous chef when it comes to the grill...

We use, salt, pepper, and Herbs of Provence... are our grilling seasoning...

I know that less is more when grilling... things like marinades, or fatty pieces of meat, tend to flare up, so be ready for that, either water or beer will help with the flare ups.

We do fish in foil, indirect heat,

We have grilling pan for things like veggies on the grill... to keep them from falling thru the grate... olive oil on the veggies, use some cooking spray on the pan to keep things from sticking... and please spray the pan in the kitchen, not on the open grill with flames... I know this is something that you would think not needs saying, our neighbor when we were living in GA. wasn't thinking, and basically set his grill on fire, along with his part of the deck, patio chair cushion, and got some burns on his hands...

If you are going to do anything on a skewer... If you are using the bamboo or natural skewers, soak them in water first so that they don't catch fire... We prefer the metal ones... and keep things together with cooking times... Beef, Chicken and Seafood all cook at such different temp, and the timing really come into play... shrimp will take just a few minutes and chicken longer so if you put all together on one skewer something is going to be under done or over done.... once you get the hand of how long things take to cook, then you can branch out.

As well never take a steak out of the fridge and throw it on the grill, set it out for 10 to 15 minutes, to get kinda room temp... and once off the grill let the meat rest and juice redistribute, before cutting into it... if you cut it right away all the juices will run out and dry out the meat...

 

[LuvOrlando]

So it was a bit of effort. Burgers went on the upper grill part and empty pie tin with wood for smoking on the main part where I usually cook so I could smoke up to the meat. From camping I knew to use a teaspoon or so of olive oil on a paper napkin to get a fire going so I layered that in the pie plate and put the applewood chips on top, which worked well because I was able to move it around. The flames were wayyyy higher than expected so I did a lot of moving the pan with tongs while holding the lid of the grill 1/2 shut for about 15 min until it settled down and just smoked for another 5-10 with the lid closed. Removed the pan and cooked the burgers normally and they were amazing, my kids asked what was different so YAY.

I have an order in for fish ready to go at Wegmans and am trying to decide if I should try to grill or not and go the easy way of herbed fish in the oven instead. DLGAL, I have neither a basket nor planks but maybe I can see if I can get planks in the order, do they get all icky and need to be thrown away after one use? Not being sure of what to do with them has kept me from trying. I saw somewhere that using a layer of lemon on the grill creates a barrier but am not sure if it will work. LovesTimone maybe the foil is the beginners strategy. What sorts of fish do you like on a grill?

Normal grilling I can do fine but if I am doing a cut with bone, like a porterhouse I never quite get the thicker filet side cooked without overdoing the thinner side because the bone protects it, must be a trick and I don't know the trick.

I'd love to try to do brisket but it's so intimidating when I see the cooking TV shows about it, although I would love to try.

Haven't done skewers in ages, great idea.

 

[lovemygoofy]

If you want to smoke on a propane grill, put the flavored chips in a disposable tin pan and tin foil the pan and smack through the tin a few times with a fork. Put the tin pan in back of your grill and keep the lid closed on whatever meat you are cooking on indirect heat low and slow.
Trisha Yearwood has pretty easy brisket recipe for gas grill and wood chip smoking that can be easy to start with. Michael Simon also has some very easy grill recipes.
This is good time to get grilling accessories on clearance at lots of stories. We always buy more cleaning brushes and foil pans this time of year and I bought few new baskets and flat pan for fish or pizza or small things like shrimp. I love veggies of all kind in the grill basket with some olive oil and seasoning or grilled pound cake and peaches with cold whipped cream. Yum.

 

[LuvOrlando]

Thanks for the suggestions of where to start, I didn't know Trisha Yearwood had any recipes and I think I've seen Michael Simon on TV every now and again, I'll go look! Grilled pound cake and peaches.... hmmm

Funny, I've always had a grill but it's never been a thing I look to as a tool, always been more of a quick option meal. Hope this works out

 

[_19disnA]

Every propane grill I have had over the years cooks differently, so you need to practice with the one you have to see what heat setting works for the type of food you are cooking. Generally, you want to cook the food slowly so it cooks through and doesn't get all burnt on the outside. I think people try to rush BBQ food at too high of a setting and then the food is burnt and undercooked. For some foods that take a long time, you can turn on one side of the BBQ and use the other side (that is off) for indirect heating. This also works great if you making something that tends to cause flareups or takes longer to cook. A drip pan is useful to catch the grease/oil and makes for easier cleanup when finished.

Have tried using wood chips for smoking and the smoke residue makes a HUGE greasy/oily mess on the inside of the grill that is very difficult to clean. Didn't find it did much for the flavor of the food. Would never use wood chips again on my grill. I agree with some other comments that wood chips are probably only of benefit for something you cook for a rather long time. Whatever seasonings you like to use when cooking in your oven will also work fine outdoors for the BBQ. Those are mostly a matter of personal preference. You can also find various types of marinades at the grocery store.

There are lots of grilling recipes online on the various food websites. Might check those for ideas.

Delicate fish either needs to either be put in a basket or in aluminum foil so it doesn't fall apart while cooking. You can also use wire cooling racks (the type you use when you bake cookies) for such items as they work great on the grill.

When I do anything on skewers I put one type of food on each skewer so the meat and veggies are each separate. They tend to cook at different times, so it is far easier to have all of the meat on its own skewer and you can remove them when done.

 

[LuvOrlando]

LOL, guilty as charged _19disnA with the high setting because I'm impatient and focused on not using up all the propane, I'll work on that. Last night was a giant salmon in the oven (soooo good) but I also got a few tilapia so maybe today I will try to grill it in foil and fingers crossed I won't tear it to bits. Anyone have a favorite chef they watch for grilling seafood?

 

[mjkacmom]

LOL, guilty as charged _19disnA with the high setting because I'm impatient and focused on not using up all the propane, I'll work on that. Last night was a giant salmon in the oven (soooo good) but I also got a few tilapia so maybe today I will try to grill it in foil and fingers crossed I won't tear it to bits. Anyone have a favorite chef they watch for grilling seafood?

My easy go to is salmon filet with butter pats and lemon slices in a sealed foil pack in a closed grill set at medium (or 400 degrees) for 20 - 30 minutes depending on the thickness (30 minutes for a Costco one).

 

[LuvOrlando]

My easy go to is salmon filet with butter pats and lemon slices in a sealed foil pack in a closed grill set at medium (or 400 degrees) for 20 - 30 minutes depending on the thickness (30 minutes for a Costco one).

Salmon, really? It's so fatty I figured it's the one thing I should totally avoid on the grill, thought about it last night but was imagining a bit of salmon soup LOL. OK, I'll put it on my list.

 

[mjkacmom]

Salmon, really? It's so fatty I figured it's the one thing I should totally avoid on the grill, thought about it last night but was imagining a bit of salmon soup LOL. OK, I'll put it on my list.

Lots of fatty things are cooked on the grill, although with foil, it really doesn’t matter since the fat stays.

 

[Judique]

Salmon, really? It's so fatty I figured it's the one thing I should totally avoid on the grill, thought about it last night but was imagining a bit of salmon soup LOL. OK, I'll put it on my list.

We use the cedar planks for salmon on the grill. We soak the planks for a couple of hours.

We prepare a couple of marinades and cut the salmon into serving size pieces and marinade in plastic bags. Usually it's a teriyaki style and then a sweeter one with maple syrup for the sweetener plus other more savory ingredients and spices.

Cook the salmon usually on a charcoal grill, but gas can be used also, covered mostly, for about 20-25 minutes depending on thickness.

Toss the planks after use.

The salmon will be deliciously moist!

 

[LuvOrlando]

Have been watching The American BBQ Showdown which is giving tips, so entertaining.