Local Grilling Thread 2013 (Green Eggs and Ham) (Huntsville, Madison: hotel, buy)

[HB2HSV]

Thank you for starting a grilling/ BBQ thread!

I've been wanting to improving my BBQing skill for sometime. This is a perfect opportunity.

First, please define the following terms:

- Grilling
- BBQing
- Smoking

So far I have a charcoal grill & a propane grill, but I would love to add a smoker. So some education on buying a smoker will be helpful, such as the BGE vs the indirect heat/ smokes vs electric, etc.

[djmaxwell]

I use a pellet grill. It works really well for smoking and is very easy to get a stable temp.

[Dirt Grinder]

• Grilling is cooking at high temperature (typically in excess of 550°F) directly over the heat source - hot and fast cooking.
• BBQing is cooking at low temperature (typically 180°F - 250°F) with indirect heat for a long period of time - low and slow cooking.
• Smoking is using wood during BBQing to produce a smoky flavor to the finished product or using smoke at a very low temperature (around 125°F) to smoke the meat as a means to preserve it.

BBQing will render the connective tissues and fat in a piece of meat and make it "fall-off-the-bone" tender.

[bmrisko]

Originally Posted by Dirt Grinder

• Grilling is cooking at high temperature (typically in excess of 550°F) directly over the heat source - hot and fast cooking.
• BBQing is cooking at low temperature (typically 180°F - 250°F) with indirect heat for a long period of time - low and slow cooking.
• Smoking is using wood during BBQing to produce a smoky flavor to the finished product or using smoke at a very low temperature (around 125°F) to smoke the meat as a means to preserve it.

BBQing will render the connective tissues and fat in a piece of meat and make it "fall-off-the-bone" tender.

I think BBQing and smoking can be interchanged. I smoke pork butts and ribs on my WSM, I don't BBQ them...

[Dirt Grinder]

Originally Posted by bmrisko

I think BBQing and smoking can be interchanged. I smoke pork butts and ribs on my WSM, I don't BBQ them...

You obviously know much more than I do on the subject, so take it away and do tell.

I can BBQ without using smoke and I can smoke without cooking the meat .

BTW - Bacon is smoked .

[bmrisko]

Originally Posted by Dirt Grinder

You obviously know much more than I do on the subject, so take it away and do tell.

I can BBQ without using smoke and I can smoke without cooking the meat .

BTW - Bacon is smoked .

It may depend on regions as well. I am from NC, which is where the confusion in terminology may lie. Sort of like pop vs. soda vs. Coke.

I will agree on your definition of grilling and the fact that all results are good, when meat is involved.

[BMW Dave]

Ahhh, back to my favorite kind of discourse.

BBQ.

[Dirt Grinder]

Originally Posted by BMW Dave

Ahhh, back to my favorite kind of discourse.

BBQ...

I've been BBQing for twenty years - once I got started I couldn't quit. I learned some of my tricks/techniques from some serious old-school competition BBQers. Like how to get a better smoke ring and how it's created, what is happening during a pork butt temperature stall and why you shouldn't rush it, what flavors taste best with each meat, etc.

Lots of BBQ devices work well when it's hot outside but, with a Big Green Egg, you can BBQ when the temperatures drop. I'm still cooking ribs when most of the other BBQers are cooking pot roast.

[RegaeBusRider]

Firing up the grill today. My Brinkmann works just fine. That Green Egg is crazy expensive.. $899 at Star Markets.

Trying the tip from Dirt Grinder with homemade rub... beware tho of grinding garlic cloves... can't get that smell off my fingers.

[FayettevilletoHuntsville]

Someone gave me a Big Green Egg. I love it! And yes they cost about $900.00. - http://www.biggreenegg.com/