Arirang, my go-to Korean spot on 32nd Street HAS CLOSED. What is a good replacement? How can my heart be satisfied? Any borough! Help me, mefites!
I made a gigantic roast pork loin with herb rub last night and now we have a huge amount left over. I want to make pulled pork with it, but the SO doesn't like BBQ sauce, any variation. What else could I use to get the physical properties of pulled pork (soft, melt in your mouth savory) without using BBQ sauce? [more inside]
Another Christmas gift question! My older brother loves to BBQ – and since we live in the Southwest, it’s grilling season. Last year I gave him a box of spices from Penzey’s, so this year I’d like to give him a nice set of BBQ sauces. [more inside]
What other smoked/slow cooked (on the BBQ) delights should I be getting my husband to make me? (using pork or beef preferably) [more inside]
What makes a good Barbecue? [more inside]
I have a large roasting pan full of BBQ pork left over from a party. What tasty things can I do with it? [more inside]
Lifelong charcoal griller, recently bought a propane rig. It's great, but the combination of the lower heat and the larger cooking surface makes my "spray it with the hose, scrub off any big chunks, let it heat up over the coals for a while before throwing anything on" approach seem even more ill-advised. [more inside]
I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation. [more inside]
I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
Sent my spouse on an errand to buy pork ribs for dinner. He came back without ribs, as the butcher didn't have any, but the butcher instead sold him pork belly with the skin cut off saying it's "the same thing, just no bones." While I'm not opposed to pork belly generally I'm not sure how I should cook it to still get the BBQ fix I'm going for. Details inside; advice requested. [more inside]
Last year around this time misskaz asked this question that resulted in a Summer Jamz 2013 playlist that was SO AWESOME that it changed my life. Can we do it again? [more inside]
I'm going to Houston for a weekend next month, and will be wanting some good Texas barbecue. When I used to live there, I liked Pappas and Goode Company, but the last time I ate at either of those (about five years ago) I was disappointed. Where are the best places these days for true Texas barbecue in Houston? If they don't have their own smoker, or if the word "pulled" appears anywhere on the menu, I'm not interested.
I am taking a one-day trip to Manhattan. I get off the bus from Boston Sunday night by Penn Station and am busy from 11 am Monday until I catch my return bus from Penn Station at 5 pm. Two questions: What cool thing or things can I do Monday morning for a few hours before my 11 am meeting with friends to eat lunch just south of Central Park? One thought is to just wander that end of Central Park. What would be a good take-out low-carb meal to get to eat as I leave town? Is there any good BBQ in that area to recommend?
My family Christmas lunch has blown out from the usual 15 people to at least 27 and my original plan to roast a whole sirloin in the Webber isn't going to cut it. I have a motorised spit-roaster (charcoal, rated to 25kg) and I need to cook beef. What sort of cut should I order from the butcher to feed the crowd? [more inside]
I always brine my chicken before BBQing, like any good cook. I have a new jerk dry rub from the farmers market that instructs me to leave it on the chicken for 24 hours. How can I get the benefits of the brine and of the long dry rub exposure both?
It's that time again: name that blog. It's a single-topic one: my quest to go from amateur barbecue hobbyist to -- who knows -- maybe entering a few competitions. Want to play up the angle of having grown up in Alabama but only gotten interested in BBQ while living in Yankee territory. My brainstorms haven't coalesced into something snappy yet. Help me, clever wordsmiths! [more inside]
I just plugged in my Craigslisted electric smoker for the first time and it melted my (short, heavy duty, indoor/outdoor, properly rated) extension cord. Do I buy another extension cord and try again, or is this thing a fire waiting to happen? [more inside]
My mom, my brother and I will be celebrating July 4th by ourselves in my small apartment. I'd like to have a nice comfort food meal with them, but I don't have a barbeque or grill available. Here's what I do have: [more inside]
I love love love the coleslaw at Fresh Air BBQ in Jackson, Ga. I have tried to find the recipe online with no luck. Is anyone familiar with this style coleslaw so that you can tell me how to make it? I cant ask the folks at the restaurant because they are far far away. Thank you!
I'm making hot links on the grill and french fries tonight, and rather than use a bottle of KC Masterpiece, i'd like to make my own barbecue sauce. Generally I love all kinds of barbecue, but i'm looking for a sauce recipe that you'd find at any BBQ booth at any outdoor concert or event. Any ideas?
I picked up a couple of premade bison burgers from a local farmer and will be grilling them tonight, weather permitting. What's the best kind of BBQ sauce to apply? Sweet, spicy, smoky, what? Preference given to something I can swing by the (Canadian) Safeway and pick up on my way home. If it matters, the buns are sweet Hawaiian, the side dish is sweet potato fries with chipotle dipping sauce, and this will be my first time with non-beef hamburgers.
I'm making a Summer Jamz 2k13 playlist for a few BBQs I'll be hosting this month, and I'm looking for more songs to add to the rotation. Despite my best efforts I'm a little out of both the indie/hipster loop and the R&B/rap/pop sensation loop, so I'm turning to you for help. [more inside]
We grilled boneless pork chops on the propane grill w/a bit of bbq sauce last night. Is there a way to cook it further to make it more tender? [more inside]
I have a Weber Q120 grill which I love to use, but it works off those little green camping type propane tanks, so it'll go through them quickly. [more inside]
I just bought an electric water smoker on Craigslist. I am excited about the possibilities for DIY bacon and home-smoked salmon and brisket, but I have never used a smoker like this before and don't really know how to get started. [more inside]
Are there any restaurant supply stores on Oahu like GFS, in that they are open to the public and sell dry goods and spices in bulk? [more inside]
I have a lot of barbecue experience (low and slow smoked meats), but I've never been happy with my smoked poultry. Need to please some non-mammal-eaters, so I want to get it down this time. Veteran bird-barbecuers: Help? [more inside]
BBQ Emergency! I have an hour to fix this BBQ sauce, which for the moment, tastes like a mildly spiced and more acidic extra-sweet ketchup. What do I add to improve it? [more inside]
Any recommendations for BBQ joints in the Clarksville, TN/Oak Grove, KY area? [more inside]
Wife gone for the weekend: What is the most complex, time consuming recipe you have tried for any type of meat/fish/poultry on a grill? [more inside]
As a connoisseur of barbecue sauce, on a lifelong quest to either find or replicate the best barbecue sauce I ever tasted, I keep coming back to the same thing: What exactly is the key ingredient or ingredients in a barbecue sauce that really make it special? What ingredients really make the difference between a good sauce, and a really great sauce? And just how much of a difference does it make to actually cook it and reduce it rather than mix it cold? Askmefi hivemind, help me out! [more inside]
How easy is it to get in and out of Dallas/Fort Worth airport to go get some tasty BBQ on a Wednesday around lunchtime? [more inside]
Old article long shot: Looking for a magazine article published before 2001 that lists Dreamland BBQ of Tuscaloosa, Alabama and Lem's BBQ in Chicago, Illinois among the best bbq/rib restaurants in America. Any ideas? [more inside]
Kansas City Eats: Where are your favorite places to eat in the greater KC, MO area? I'd especially love to hear about some hole-in-the-wall BBQ places. [more inside]
I'm beginning to look into propane barbeques. Now, I have a natural gas outlet/line already installed on my deck, and I'd much rather use that than deal with propane tanks. I see plenty of gas BBQ conversion kits available online, but A. How safe/easy is this conversion to do yourself? B. Does it need to be done professionally / follow some city code? [more inside]
How do I cook a whole lamb on a spit? [more inside]
I've committed to barbecuing an 11-pound bone-in prime rib tonight. Should I cut it up into individual steaks or grill it as one giant roast? My grill is a hybrid gas and charcoal, if it matters. Any advice is helpful; I've never done anything this big. The diners' preference is for medium well and dinner will be in about seven hours.
I need to cook a 16-18lb bird and a 19lb sirloin, and I want to do it with fire, but I'm not sure my plan is a good one. [more inside]
Kamado cookers - worth it or not? [more inside]
What's my next move with my weird neighbor? What in the world could have possibly made him do what what he just did? [more inside]
I have stains on my deck from some spilled butter during a BBQ. How do I get them out? [more inside]
How do you get a steak brown, not grey, on the grill? [more inside]
At what temperature should I adjust this recipe? [more inside]
Anyone know where I can get a hopper/burner assembly for a Traeger grill (I have the Texas Grill, but any of their line may work)? So far internet searches have been unsuccessful. I have not yet contacted the manufacturer to see if they will sell spares, but all I can find from 3rd parties are spare internals (motors, controllers, etc)...
What makes a BBQ enjoyable for you? I’m hosting a medium-sized BBQ and want to make it great. Advice, please! [more inside]
How do I know how much cooking time is left in a tank of propane for my grill? [more inside]
The Curse of the Incredible Shrinking Burgers... [more inside]
My book club is having an all night BBQ party this Friday and I want to bring something EPIC, preferably a dessert. Help me make something impressive, suitable for a BBQ, awesome to eat whilst drinking/drunk, and (of course) delicious. [more inside]
What should I bring to my boss's barbecue? [more inside]
I want to roast (or grill, or whatever) vegetables on my gas grill, and I need help. I am looking for general (or specific) pointers on cooking anything from broccolini to zucchini on the grill, without burning the shit out of them, which is what I have been doing so far. [more inside]