• Hi Guest: Welcome to TRIBE, the online home of TRIBE MAGAZINE. If you'd like to post here, or reply to existing posts on TRIBE, you first have to register. Join us!

All hail the BBQ 2013 thread!!!

Alex D. from TRIBE on Utility Room
B

Bacchus

TRIBE Promoter
MoFo said:
Gotta share my jerk chicken wings recipe for a charcoal grill (you can use gas if you want):

20 wings
a half cup of jerk seasoning (or make your own)
pinch of ginger powder
1/4 cup of brown sugar
1/2 cup of soy sauce
tsp of BBQ sauce (or make one with ketchup and brown sugar) OR you can use crushed pineapple

Mix soy sauce, jerk seasoning, ginger, bbq sauce, brown sugar.
Pat chicken wings dry with paper towel.
Rub marinade into wings thoroughly leaving a bit for basting.
Stab wings with knife. Rub more.
Marinade in fridge for 30 - 60 minutes.
Bring wings to room temperature.
Fire up grill, sear both sides, each for a minute. Move to edges of grill where indirect heat is. Cover for 8 min, basting every 2 minutes, flip, cover for 4 minute, basting every 1 minute.
Transfer to plate, lightly tent with foil for 5 minutes to redistribute the juices.

These will blow your mind.

Option: baste with pinepple juice or some crushed pineapple.
Click to expand...

sound delish, but why bring the wings to room temperature?
 
M

MoFo

TRIBE Member
I always cook meat at room temperature. It's easier to figure out times and internal temperature. Cooking them too cold will make the cooking time longer and dry them out more easily. At high heat on an open flame, it's not such a big deal as they'll come to the right temperature really fast but I'm particular about the steps.

It's kinda like roasting a chicken. Leaving it to get to room temperature will give you more even cooking throughout. It's safe as meat takes a few hours before the yucky stuff starts multiplying. I'm not saying to leave it in the hot sun for hours. Just put them on the counter for 20 minutes or so. Honestly you don't even need to marinate in the fridge but I find people tend to forget about meat if it's out before a bbq or things get delayed. Don't want that meat sitting out or contaminating other things when there are guests around. Room temp dry chicken skin also gets crispier without the shock of the high heat on cold flesh.

Same goes for steak and pork. Close to room temperature is ideal.
 
agentRC4

agentRC4

TRIBE Member
[YOUTUBE]45Ch3PMDe30[/YOUTUBE]

You're welcome

Put the steak in the freezer after salting for about 15 minutes. Allows you to get great sear on the steak without burning it.

This has never failed me. Actually every recipe from America's test kitchen has been awesome and their cookbook is the bomb!
 
tribe cannabis accessories silver grinders
M

MoFo

TRIBE Member
I'll try that. I don't have a problem if I have the right pans (cast iron basically).

I also have read that it's a myth that salt pulls out the moisture before the sear. I'm sure it doesn't pull enough even if it does suck out some. Also saw that avoiding metal tongs is just people being super particular and doesn't make a difference.
 
B

Bacchus

TRIBE Promoter
MoFo said:
I always cook meat at room temperature. It's easier to figure out times and internal temperature. Cooking them too cold will make the cooking time longer and dry them out more easily. At high heat on an open flame, it's not such a big deal as they'll come to the right temperature really fast but I'm particular about the steps.

It's kinda like roasting a chicken. Leaving it to get to room temperature will give you more even cooking throughout. It's safe as meat takes a few hours before the yucky stuff starts multiplying. I'm not saying to leave it in the hot sun for hours. Just put them on the counter for 20 minutes or so. Honestly you don't even need to marinate in the fridge but I find people tend to forget about meat if it's out before a bbq or things get delayed. Don't want that meat sitting out or contaminating other things when there are guests around. Room temp dry chicken skin also gets crispier without the shock of the high heat on cold flesh.

Same goes for steak and pork. Close to room temperature is ideal.
Click to expand...

interesting.

everything I've ever read on such theories has pointed it all to myths, especially in regards to raising the internal temperature. Even working in restaurants, we'd never let meat sit. *never*.

A cold steak or chicken on the counter for 20 minutes will make a negligible difference in the internal temperature, and you'd be surprised at how much bacteria can grow in that time.

This guy does a test in this link, and debunks the idea pretty well - with a steak anyways.

The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away | Serious Eats

That said, chicken isn't going to warm up any quicker, and only causes health risks.

more on the topic...

Mythbusting: Letting Meat Come To Room Temp

Food Safety Myths Exposed | FoodSafety.gov



I'd be curious to see what pros here have to say on the topic...
 
agentRC4

agentRC4

TRIBE Member
MoFo said:
I'll try that. I don't have a problem if I have the right pans (cast iron basically).

I also have read that it's a myth that salt pulls out the moisture before the sear. I'm sure it doesn't pull enough even if it does suck out some. Also saw that avoiding metal tongs is just people being super particular and doesn't make a difference.
Click to expand...

The salt is to help the Mailard reaction but is also pulls the moisture away.

Maillard reaction - Wikipedia, the free encyclopedia

The Maillard reaction (/maɪˈjɑr/ my-YAR; French pronunciation: ​[majaʁ]) is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.

Vitally important in the preparation or presentation of many types of food, it is named after chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2](p79)

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels), as the amino groups are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, acrylamide can be formed.[citation needed]

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds flavor scientists have used over the years to make reaction flavors.
Click to expand...
 
tribe cannabis accessories silver grinders
M

MoFo

TRIBE Member
Ionno. Letting meat sit works for me. 30 to 60 is ideal for me but I tell people 20 to 30 in case they get weird about leaving it for an hour.

I do what Thomas Keller tells me basically. He does 2 hours.
 
M

MoFo

TRIBE Member
Same goes with turkey. You will find the perfectly brined, seasoned and evenly cooked turkey at my place. I don't understand the whole dry strings of meat turkey. Even my turkey tips are edible. I've definitely roasted chicken the past straight from the fridge and it takes longer, the outsides dry up more than the insides.
 
B

Bacchus

TRIBE Promoter
MoFo said:
Same goes with turkey. You will find the perfectly brined, seasoned and evenly cooked turkey at my place. I don't understand the whole dry strings of meat turkey. Even my turkey tips are edible. I've definitely roasted chicken the past straight from the fridge and it takes longer, the outsides dry up more than the insides.
Click to expand...

roasting /= grilling.

When you're tossing meat on a flame that reaches 600-700, the outside is going to heat up pretty freakin quickly, regardless the temperature.
 
tribe cannabis accessories silver grinders
agentRC4

agentRC4

TRIBE Member
For the best turkey its best to cook the breasts and thighs separate as they require different cooking times. This avoids the over cooking and drying.
 
M

MoFo

TRIBE Member
Hm. Well, I take it off open flame and use indirect heat to finish my bbq meats except for steak.

And I've never had a dry turkey or roast chicken. Ever.
 
tribe cannabis accessories silver grinders
the_fornicator

the_fornicator

TRIBE Member
MoFo said:
Ionno. Letting meat sit works for me. 30 to 60 is ideal for me but I tell people 20 to 30 in case they get weird about leaving it for an hour.
Click to expand...

x2

I find that meats cook at a different rate when it's cold. I can't guesstimate it as well so I do the whole room temperature thing, too.

Also depends how cold your fridge is, too.

And try not letting a thick, bone-in chicken thigh warm up a bit first out of the fridge. Maybe it's me, but I find it tricky to cook them through and through without overcooking them if I toss them on dead cold, straight out of the fridge.
 
alexd

alexd

Administrator
Staff member
I am bringing my South African jaffle maker to the TBQ. Jaffle makers are sort of like round panini presses you can use in a BBQ or fire.

What you do is get 2 slices of high quality bread (I use the cranberry walnut loaf from market bakery), butter the outside of the slices, put whatever filling you want inside the sandwich (I like bacon, cheese, carmelized onions, sauteed zuccini), lock it in the jaffle maker, and stick it in the fire. Scrum delish!

6956_10151530895703581_919140867_n.jpg


8628_10151530895678581_961272852_n.jpg


1000848_10151530895598581_268396562_n.jpg
 
tribe cannabis accessories silver grinders
You must log in or register to reply here.
Top