[BigMackCam]

I don't do barbecue (those things that look like spaceships), but I do grill (and we call it barbecue here )

Ha Well, here in the UK, BBQ / barbeque / barbecue can refer to the unit used for cooking, the cooking process, the seasoning / sauce or an outdoor cooking event. If you "grill" something over here, you're generally cooking it from above in an oven (I think you call that "broiling" in the US).

Chicken: long cooking time, high above the coals, few coals, dying fire in the back, turn frequently.
Pork: medium cooking time, medium height, few coals.
T-bone (bistecca alla fiorentina): short cooking time, only turn once or twice, low height (almost touching the coals), lots of coals, lively fire in the back.

Thanks! I really am a beginner at this stuff, and you guys make me even more aware of that fact. But, I've sort of figured out ways by trial and error for different meats, so they're cooked well but not dried out. I have a drum BBQ with just one cooking surface at one height, and I typically have most of my coals in the central two-thirds of the rack, with reduced amount out to the edges. I typically cook chicken towards the edges, and I guess that's similar to what you've described. Same with pork sausages and bockwurst / bratwurst. For my bacon-wrapped scallops I tend to cook in the middle for a short time. Pork chops, I've also done in the middle and they turned out well. I'm embarassed to say that I haven't yet cooked steaks this way I do most of my vegetables and fruits - peppers, onions, mushrooms, tomatoes etc. - in the middle, as I and my folks all like them burned around the edges, but still with a bit of "bite" inside.

That's funny, just yesterday I started a thread on the Weber forum about this subject.
Some folks get their shorts in a knot if you call grilling barbecue.

See above

[Parallax]

Ha Well, here in the UK, BBQ / barbeque / barbecue can refer to the unit used for cooking, the cooking process, the seasoning / sauce or an outdoor cooking event. If you "grill" something over here, you're generally cooking it from above in an oven (I think you call that "broiling" in the US).



Thanks! I really am a beginner at this stuff, and you guys make me even more aware of that fact. But, I've sort of figured out ways by trial and error for different meats, so they're cooked well but not dried out. I have a drum BBQ with just one cooking surface at one height, and I typically have most of my coals in the central two-thirds of the rack, with reduced amount out to the edges. I typically cook chicken towards the edges, and I guess that's similar to what you've described. Same with pork sausages and bockwurst / bratwurst. For my bacon-wrapped scallops I tend to cook in the middle for a short time. Pork chops, I've also done in the middle and they turned out well. I'm embarassed to say that I haven't yet cooked steaks this way I do most of my vegetables and fruits - peppers, onions, mushrooms, tomatoes etc. - in the middle, as I and my folks all like them burned around the edges, but still with a bit of "bite" inside.



See above

What's it called there when you boil it first?

[robtcorl]

What's it called there when you boil it first?

A sickness beyond words.

[Racer X 69]

I really am a beginner at this stuff, . . . . . . . . .

The caveman was the beginner.

And if it hadn't been for women, we'd still be squatting caves, eating raw meat.

Caveman invented civilization to impress his girlfriend.

Orson Wells

[Racer X 69]

Atwood's Bakery in Louisiana has it once a year during Bacon Fest.
We are fearless over here when it comes to bacon.
Is everything better with bacon on it? See for yourself

Bacon makes the world go 'round.

Without it, the sun wouldn't come up tomorrow.

[savoche]

Warning: Nerdy joke coming up.

[BigMackCam]

What's it called there when you boil it first?

"South Dakota Ribs"

[robtcorl]

"South Dakota Ribs"

Real SD barbecued ribs are cooked over corncobs.
South Dakota BBQ History

[BigMackCam]

Real SD barbecued ribs are cooked over corncobs.
South Dakota BBQ History

Tell it to my main man Jim. I'm just a Brit... what do I know about BBQ?! I make a mean cucumber sandwich with the crusts removed, though...

[LensBeginner]

Real SD barbecued ribs are cooked over corncobs.
South Dakota BBQ History

...but they are grilled, aren't they?

[Parallax]

Tell it to my main man Jim. I'm just a Brit... what do I know about BBQ?! I make a mean cucumber sandwich with the crusts removed, though...

I love cucumber sandwiches.
They have to be made with mayonnaise though, not Miracle Whip. A slice of onion makes them even better!

[Parallax]

A sickness beyond words.

LOL

Real SD barbecued ribs are cooked over corncobs.
South Dakota BBQ History

The last two times I've done ribs I haven't boiled them first.
Nope, no more boiling.
I now steam them in a CanCooker

[robtcorl]

The last two times I've done ribs I haven't boiled them first.
Nope, no more boiling.
I now steam them in a CanCooker

I want to correct my former statement, it's an incurable sickness!
Seek help immediately!!!

[robtcorl]

I love cucumber sandwiches.
They have to be made with mayonnaise though, not Miracle Whip. A slice of onion makes them even better!

Need more info.
How long do you boil or steam them??

[robtcorl]

I'm outta here, shrimp on the barbie awaits.