Posted on 08/13/2018 10:26:51 PM PDT by BenLurkin
Islaminatives don’t like the smell of barbecued pork wafting around?
One of the helicopter radio traffic guys (remember them?) in Atlanta was using the term regularly 25-30 years ago. Another catch-phrase was “the ubiquitous ladder in the roadway at [location].” Because many contractors stink at securing ladders.
Islamic Halal Carbeques
I hear it was originally a French cuisine.
I do a hybrid sort of method between smoking and grilling ribs. The old hand made metal barrel horizontal grill out back has enough space where the coals and wood go on the left side and the cooler zone with water pan to the right. The marinated ribs get a brief double sided searing in the hot zone and then get moved right to the cooler zone for about an hour or so. Then after getting mopped with marinade they get wrapped in foil and back in for another hour. Then unwrapped and smeared with BBQ a few times in a 20 minute final span back on the grill. It’s not the bonafide true low and slow method but a bit like it just at a shorter time interval. The taste buds don’t mind either.
This is grilling not BBQing. BBQ is done slow and over a temperature usually not to exceed 300'F and usually the meat of choice is not a steak unless it is 1 1/2" thick.
As do I with brisket. I like a small 7-9 pounder. Grill at 450 both sides for 1 hour, sopping every 15 minutes. Wrap in foil with fat down and put back in at 300 for a couple to three hours. Melt in yo mouth good.
I used to do all the bbqs for our family where 20-30 briskets or 10-12 clods were put out to devour. I would cook these 8-10 hours. I wished I would have known about this lil trick back then. Would have cut back on the amount of beer I consumed in those 10 hours for sure......
Or the country is over 100 degrees and burning to the ground.
Y assumption is that fires and barbecues were first prohibited because of dry conditions or fire risks. But the article never says that making it appear that the bans were arbitrary or something.
“Barbecue” is very different in Sweden than in the US. They sell aluminum pans prefilled with charcoal so Swedes can take them and have grilled food out on the grass. It’s a big thing during their short summer. Here is a parody video of Swedes doing Barbecue: https://youtu.be/PaLqb6A9bv4
I find your hybrid methods fascinating.
I must try them.
SWAG based on bans Ive encountered in the States, it rained.
In 88(?) I was stationed in duh Yoopie and they even made smoking cigarettes outside temporarily illegal because it was so dry the whole peninsula would have flared up like a match.
I started preparing them this way because I got started late one morning for a meal that we had company coming over for that afternoon. My chief concern that day was making sure that the thick ribs reached a safe internal temperature before I served them, so I upped the heat a bit. I had low expectations, and I apologized to our guests ahead of time, but everyone loved them anyway.
My preference had always been for ribs that practically fell apart in your mouth, but these days I am enjoying the bit of extra texture I am getting with the shorter cooking time. If you start out with a some really good meat to start with it is hard to go wrong. If your meat is little questionable then you almost have to do the low and slow method to get it to turn out good.
I have a large upright propane smoker that I converted to natural gas, and I really appreciate the easy temperature control and the control over the smoke that it gives me. But my wife and I have been restoring an old house that does not have a natural gas connection and we spend most of our time there. So because of that I have been experimenting with charcoal for my outdoor cooking since last year and have been enjoying the results a little too much. It has been a fight to keep from gaining weight so I have had to cut back the big meat meals to about once a week.
It is suppose to be in the 90s again tomorrow here, even with forest fire smoke partially obscuring the sun. Last night we were behind a car load of young women and they were throwing lit cigarettes out of their car. I honked at them to show my dissatisfaction, but they seemed to think that it was some sort of “flirting” behavior. I got their license number and called the police, but it was obvious that the dispatcher had zero interest in my concern.
BBQs are animals, not, a way of cooking meat.
They are pink, porcine looking creatures that walk about on two legs with a top hat, a walking stick and sometimes a Tux.
While smiling a lot, they can be rather fierce, specially if they have been eating lots of peppers, vinegar, mustard, or other hot spices.
If you should fear confrontation from a BBQ, one should have a fork and plate ready, with a loaf of bread, Brunswick Stew or rice hash, and a large Sweetened Iced Tea. Armed thus, the BBQ will vanish pretty quick.
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