unpopular opinions
- Thread starter gimmefreemusic
- Start date
Pimp I will through anything on the grill except for certain types of fish. And if I don't like the final product that shit gets tossed.
And for anyone grilling and having an issue with tough meat, if it isn't a problem with your cut, or what you're using with your coals (different types of wood) then you're losing moisture and you aren't controlling your heat (vents) like you should. You don't need to spray the meat.
Assuming you're using a kettle grill, soak your woodchips (apple, cherry, etc) in water the night before. Take them out 2-3 hours before cooking and place them in aluminum foil. What you want to do is leave the top open so it's like a bowl but you want to poke holes all throughout the bottom of the it. You then place that on top of the coals when they are gray. This will allow you to get your smoke. Remember, the SMOKE/HEAT, not the FLAME is going to cook your meat. Next to the coals with the chips on top you're going to place an aluminum pan of a water. The pan should be the size of a pie crust pan and you can actually use one if it will hold the heat. Don't fill the pan up with water all the way, just half way. Cook your meat on the hot side, the part with the water will be your cool side but it will still get the heat because it's next to the coals and still inside the grill. However, it's going to keep the meat moist for you. So it's safe to keep the meat on the grill but over the pan when you're grilling and still trying to keep it warm.
250-275 should be the temp where you are cooking ribs but your mileage may very. And toss some of the fat on the coals.
Tomato based, vinegar based or mustard based bbq sauce, I fucks with it all. When it comes to rubs I fucks with it all, even got some coffee based rubs.
And for anyone grilling and having an issue with tough meat, if it isn't a problem with your cut, or what you're using with your coals (different types of wood) then you're losing moisture and you aren't controlling your heat (vents) like you should. You don't need to spray the meat.
Assuming you're using a kettle grill, soak your woodchips (apple, cherry, etc) in water the night before. Take them out 2-3 hours before cooking and place them in aluminum foil. What you want to do is leave the top open so it's like a bowl but you want to poke holes all throughout the bottom of the it. You then place that on top of the coals when they are gray. This will allow you to get your smoke. Remember, the SMOKE/HEAT, not the FLAME is going to cook your meat. Next to the coals with the chips on top you're going to place an aluminum pan of a water. The pan should be the size of a pie crust pan and you can actually use one if it will hold the heat. Don't fill the pan up with water all the way, just half way. Cook your meat on the hot side, the part with the water will be your cool side but it will still get the heat because it's next to the coals and still inside the grill. However, it's going to keep the meat moist for you. So it's safe to keep the meat on the grill but over the pan when you're grilling and still trying to keep it warm.
250-275 should be the temp where you are cooking ribs but your mileage may very. And toss some of the fat on the coals.
Tomato based, vinegar based or mustard based bbq sauce, I fucks with it all. When it comes to rubs I fucks with it all, even got some coffee based rubs.
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