he wants to grill on playa

What do you eat and drink on the playa? Share ideas, recipes and advice here.

Postby CapSmashy » Mon Jun 06, 2011 10:59 am

gyre wrote:It is always done enclosed for humidity control.
There is typically steam involved and wood, in one way or another.
Typically takes days.[/qute]

Not really. If you are generating steam, your fire is too hot.

Wood, yes. And nothing typically takes days in terms of bbq. A 20 pound brisket is about 18 hours at 18- to 200 degrees and that's about the densest hunk of meat you'll ever have in a smoker.

There is a lot many cooks won't tell you too.


Smoking meat is not some kind of super secret squirrel endeavor. Professional bbq guys have their recipes for rubs, sauces, tricks and tips for maintaining the fire and smoke levels etc readily available all over the internet.

They still do pit barbecue here, though a dying art.


Open pit bbq is alive and well.

There is really beef barbecue too, though not in my town.
Texas does it.


Smoking beef is done in most of the country, especially cattle heavy states. We smoke beef, pig, fish and birds down here in Texas. Although we are heavy on the beef and chicken coming out of the pits here.
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Postby andromeda23 » Mon Jun 06, 2011 12:35 pm

Mojojita wrote:IMHO, taking a big grill is a waste of space if it is just the 2 of you. The size of the grill should reflect the number of people you need to feed. I just picked up a small propane grill at a garage sale for 5$. Even new they are only around $20. I've used both propane and charcoal on the playa. I don't like to hassle with the coals.


we probably won't be camping alone so i'm sure the space on the grill will be used. :) it also looks like my dad is coming through with a smaller propane grill for us to use. yay! 2 burners should be sufficient.

now i just need to aquire a french press because if there is 1 thing i can't go a day without it's coffee. mmm... coffee.....
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Postby gyre » Mon Jun 06, 2011 11:30 pm

CapSmashy wrote:
gyre wrote:It is always done enclosed for humidity control.
There is typically steam involved and wood, in one way or another.
Typically takes days.


Not really. If you are generating steam, your fire is too hot.

Wood, yes. And nothing typically takes days in terms of bbq. A 20 pound brisket is about 18 hours at 18- to 200 degrees and that's about the densest hunk of meat you'll ever have in a smoker.

There is a lot many cooks won't tell you too.


Smoking meat is not some kind of super secret squirrel endeavor. Professional bbq guys have their recipes for rubs, sauces, tricks and tips for maintaining the fire and smoke levels etc readily available all over the internet.

They still do pit barbecue here, though a dying art.


Open pit bbq is alive and well.

There is really beef barbecue too, though not in my town.
Texas does it.


Smoking beef is done in most of the country, especially cattle heavy states. We smoke beef, pig, fish and birds down here in Texas. Although we are heavy on the beef and chicken coming out of the pits here.

I've had barbecued beef in texas.
I consider it real barbecue.

We have the pig party here (intl barbecue contest).
There are smokers big as buses.
Not uncommon with the commercial places either, and more and more mobile stuff.

A lot of people use a device to add some steam to the inside.
I can't speak to effectiveness.
I'm not a cook.
Lots of cooks with secrets around here.
May not be good secrets.

20 pounds would be a home barbecue, not anything serious here.
Tends to be whole hog or sides.
Some menus even list a side as a menu item, for parties, large meals, etc.


Pit barbecue seems to be a country thing here due to the space needed, plus so many places here already.
The guy I've heard of doing it, only does whole hog.
Very traditional.

It was a time of lots of food on farms when hogs were slaughtered and put up for winter.
Usually a big day, and long.
Even on a hungry farm, I imagine everyone got all they wanted to eat that day.
That particular day may have something to do with barbecue becoming what it has now.
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Postby CapSmashy » Tue Jun 07, 2011 1:08 pm

You are confusing bbq with smoke curing for long term storage.

2 completely different techniques.
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Postby gyre » Tue Jun 07, 2011 1:13 pm

No, I'm just suggesting there may be a connection, from the days before refrigeration.

One of my grandmothers wrote an extensive description of those days.
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Postby TomServo » Tue Jun 07, 2011 6:38 pm

I slow cooked prime rib, on my Weber. Strung a foil pan underneath the grill on one side, and placed the coals on the other. This is my grill/smoker.....minus the side attachment.

Image



DUH! Not a Weber....It's a Brinkmann, with a stove pipe.
anything worth doing..is worth overdoing

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Re: he wants to grill on playa

Postby illy dilly » Tue Jun 07, 2011 7:43 pm

andromeda23 wrote: i'm not keen on the idea of taking our huge-ass grill up there effectively taking up almost all the space we have for transport in our Explorer.


I"d assume you are probably towing some sorta trailer. If not, you could consider getting one of these tow hitch cargo deals
Image
I pretty sure thats even an Explorer in the picture.

Put the grill on it and strap that puppy down! If you grill is a super huge monster some times can find cheap grills on Craig'slist.

Personally Id say go with propane. Its just so much easier, in my opinion. And if you put your raw meats in zip lock bags and freeze until using, the only surface the raw meat touches is the grill.
Its gonna be our first year bring a grill! And we're super excited!
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Postby peterakabob » Wed Jun 08, 2011 12:09 am

I am definitely looking forward to dust burgers!
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