BBQ for beginners - please help a lousy barbecue chef

[aww999]

Not another BBQ thread! I have read some of the stuff in this forum, and I think I am in need of something a bit more basic I am a great cook in the kitchen, but my BBQ food is usually terrible (well, 2 terrible BBQ's out of 2 so far). I think my problem is that the coals never light properly, so I am always running late and have to chuck the meat on too soon, and I don't know what the temperature inside the thing is. I have a nice Weber with a lid that has been used twice in four years and I am resolved to get some use out of it this summer!

My plan is to buy a starter chimney thing to get it going in a predictable fashion, and one of those thermometers that you drill into the lid so I can see the temperature and know when to put the meat on. Any other tips for beginners? I have a 3/4 bag of charcoal briquettes that's been in the shed for a year, will they still be OK to use?

[maturin23]

You've got the right kit although you might want to add an instant meat thermometer.

The chimney starter is a real help towards getting the coals ready quickly. (I cheat and sit the chimney on a big gas ring from my Deep Fried Turkey kit).

Just read the small manual the Weber BBQ came with - tells you all about indirect cooking etc which is the key to doing more than scorching your food. Soon you'll be roasting big joints of meat with complete confidence.

[maturin23]

This book is absolutely superb.
Even the most experienced outdoor cook will get something out of it. LOts of technique as well as genuinely good recipies.

Cheap too.

http://www.amazon.co.uk/Webers-Complete-Barbecue-S...

[RichB]

You'll got lots of different advice but personally i) I prefer lumpwood charcoal to brickets, make sure you keep it properly dry ii) I use firelighters to start it, one cube broken in two, build a rough pyramid of charcoal over the lighters and light iii) once it's fully burning spread it out a bit and add more charcoal over the top. iv) light it half an hour before you think you need to light it! v) keep the ash grate clear to ensure good airflow vi) cook on it once it's going grey nor while it red-hot. vii) don't keep turning the meat... that's a start.

[craig_emp]

aww999 said:

Not another BBQ thread! I have read some of the stuff in this forum, and I think I am in need of something a bit more basic I am a great cook in the kitchen, but my BBQ food is usually terrible (well, 2 terrible BBQ's out of 2 so far). I think my problem is that the coals never light properly, so I am always running late and have to chuck the meat on too soon, and I don't know what the temperature inside the thing is. I have a nice Weber with a lid that has been used twice in four years and I am resolved to get some use out of it this summer!

My plan is to buy a starter chimney thing to get it going in a predictable fashion, and one of those thermometers that you drill into the lid so I can see the temperature and know when to put the meat on. Any other tips for beginners? I have a 3/4 bag of charcoal briquettes that's been in the shed for a year, will they still be OK to use?

All you need is a chimney starter and 15 mins later you have coals that are pretty much ready to go. I wouldn't necessarily bother with a lid thermometer unless you're going to do smoking.

Set the weber up for indirect cooking (coals on one side) and then just sear the meat on the hot side and then move to the indirect side to cook through with the lid on. This is how I do it and it takes the pressure off as you're less likely to burn things.

[maturin23]

If you can get hold of the Big K Restaurant Grade charcoal it's far better than the run of the mill stuff. Burns longer and hotter.

I managed to get a big box - had big 8 inch branches, actually had to break it up a bit to get it in the starter.

[pokethepope]

I wouldn't bother getting a dial thermometer for the lid. a) they're inherently inaccurate, b) you want the temp at the grate not the lid (although I suppose you could drill the hole at grill level). Go for a digital, i've a couple from ebay that cost £3 and they're pretty good although they take a few seconds to read the temperature, the only ones on leads (so that you can leave them in) that have decent reviews cost £60+.

[giblet]

pokethepope said:

I wouldn't bother getting a dial thermometer for the lid. a) they're inherently inaccurate, b) you want the temp at the grate not the lid (although I suppose you could drill the hole at grill level). Go for a digital, i've a couple from ebay that cost £3 and they're pretty good although they take a few seconds to read the temperature, the only ones on leads (so that you can leave them in) that have decent reviews cost £60+.

Fancy linking us to the ones you have? I am on the hunt for a cheapish digital one as a thermapen is out of the budget at the mo.

[Mobile Chicane]

Word of advice. Never cook steak on the BBQ.

Much better results will be obtained from a pan on the hob since it is nigh on impossible to get a BBQ hot enough to cook steak without drying it out.

[FiF]

http://www.amazingribs.com/table_of_contents.html << Meathead is the guy who really showed me how to setup my smokey mountain and use it properly

http://www.primalgrill.org/index.asp << Steven Raichlen has some amazing recipes and tips.

[Zaxxon]

Mobile Chicane said:

Word of advice. Never cook steak on the BBQ.

Much better results will be obtained from a pan on the hob since it is nigh on impossible to get a BBQ hot enough to cook steak without drying it out.

Well that is wrong.

[Mobile Chicane]

Zaxxon said:

Mobile Chicane said:

Word of advice. Never cook steak on the BBQ.

Much better results will be obtained from a pan on the hob since it is nigh on impossible to get a BBQ hot enough to cook steak without drying it out.

Well that is wrong.

Depends how you like your steak. I like mine seared on the outside, and juicy within.

A pan on the hob is a far more efficient conductor of heat than the air between the coals and your meat.

[pokethepope]

giblet said:

Fancy linking us to the ones you have? I am on the hunt for a cheapish digital one as a thermapen is out of the budget at the mo.

http://www.ebay.co.uk/itm/Digital-Probe-Food-Therm...

So far so good, reads air temp straight away but for anything hotter it takes a while to stop climbing and give the final temperature, however instant reads like the Thermapen are about £40 so I'm willing to be patient.

They're about twice the price on Amazon but if you want to read some reviews:
http://www.amazon.co.uk/Digital-Thermometer-Holder...

http://www.amazon.co.uk/eSecure-Digital-Cooking-Th...

Because they're so cheap on ebay I've bought a couple extra along with some silicon insulated wire. I'm going to try and make it so the probe is on a lead and I can leave one in the meat and one at grill level with the lid closed. I have no idea if it will work though (probably not, I know nothing about electronics).

[Zaxxon]

Mobile Chicane said:

Depends how you like your steak. I like mine seared on the outside, and juicy within.

A pan on the hob is a far more efficient conductor of heat than the air between the coals and your meat.

I can get my Webber up to a very high heat that is perfect for 1 minute a side, I can do good steak on my griddle but prefer the Webber.

[giblet]

pokethepope said:

http://www.ebay.co.uk/itm/Digital-Probe-Food-Therm...

So far so good, reads air temp straight away but for anything hotter it takes a while to stop climbing and give the final temperature, however instant reads like the Thermapen are about £40 so I'm willing to be patient.

They're about twice the price on Amazon but if you want to read some reviews:
http://www.amazon.co.uk/Digital-Thermometer-Holder...

http://www.amazon.co.uk/eSecure-Digital-Cooking-Th...

Because they're so cheap on ebay I've bought a couple extra along with some silicon insulated wire. I'm going to try and make it so the probe is on a lead and I can leave one in the meat and one at grill level with the lid closed. I have no idea if it will work though (probably not, I know nothing about electronics).

Cheers, will grab one from ebay at that price! A refurbed Thermapen is £28.80 from ETI themselves via ebay but I'm guessing the price will drop a bit after summer.

[RichB]

Zaxxon said:

Mobile Chicane said:

Word of advice. Never cook steak on the BBQ.

Much better results will be obtained from a pan on the hob since it is nigh on impossible to get a BBQ hot enough to cook steak without drying it out.

Well that is wrong.

Would have to agree, I cook perfect rib-eye, sirloin on my BBQ, seared outside bloody in the middle, exactly how you like it.

p.s. Mind you I wouldn't do filet on the BBQ so maybe that's where we differ?

Edited by RichB on Friday 10th August 21:46

[Puggit]

Gas

[FiF]

Puggit said:

Gas

tbh for the novice grill and barbecue chef there is nothing wrong with gas as it gives you more control over the heat.

That's also why I like Steve Raichlen's advice as he cooks on all types, coal / wood / gas, direct and indirect. Have not had a failure with one of his recipes yet, including fish which I used to find really rather difficult.

[maturin23]

Zaxxon said:

Mobile Chicane said:

Word of advice. Never cook steak on the BBQ.

Much better results will be obtained from a pan on the hob since it is nigh on impossible to get a BBQ hot enough to cook steak without drying it out.

Zaxxon said:

Well that is wrong.

Would have to agree, I cook perfect rib-eye on my BBQ, seared outside bloody in the middle, exactly how you like it.

Again - totally disagree - you're either using the wrong charcoal, the wrong grill or the wrong techniques :P although ten years ago I would have agreed.

The very best steaks in the world are cooked in charcoal ovens like this Josper - http://www.woodstone-corp.com/products-josper.htm rather than in pan on the stovetop - that's how the New York steak houses get the hard crust on the outside without over cooking the centre.

Obviously you can't get a Weber as hot, but with top quality charcoal, a minimal gap between the grill and the coals you get can pretty damn close. Other key factor is cutting the steaks thick enough (I like my rib eye well over an inch thick) and heavily salting the steaks a good 15 mins in advance of cooking (and no, it doesn't make the meat tough!). .

[FiF]

The one I really would like to try is the Argentinian wood grill.