i brought a gas grill and after 2 weeks of steaks tasting like nothing I cut the gas tubes and threw away the tank and now use kingsford coals--what flavor--- cooking with gas equals no flavor-my steaks taste better than peter lugers
Ok....I watched it again and did notice a smoke ring that time. My other comments still stand. I'm not trying to be mean...please understand I love grilling and smoking on my weber grill and am only trying to help. Go to Amazingribs(dot)com for great tips on 2-zone cooking techniques using a Weber grill. And please go back to charcoal !
@ardoinjc . When I get home from work, or have not the time to light the coals, and wait for them to burn down, gas rules. This Weber was used with coals for years, but gas is quicker to get going, and at NZ $10 a small bag of heat beads it's cheaper. The crackling was still crisp. My stomach is bigger than yours so it must be good. Cheers mate
I don't buy your argument that gas is the same as coal. Not at all. Ever notice any Barbecue masters using gas grills ? Didn't think so ! Also you took that off way too soon. Had you cooked it to the proper internal temperature you would't have needed that knife ! I also didn't notice a smoke ring when you cut the meat. And I agree with the fellow who stated wrapping in foil ruins the cracklin. The skin left on will act as an insulator for the meat to rest . No foil needed.
Looks pretty spiffy! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sanger in Silicon Valley! Hope you'll take a look. Thanks for the ace video, mate!
Oil helps salt stick to the skin. Marinades are great for taste and I will always try new types.
The crackling is only a small part of pork. Resting the meat is the most important part of cooking. You can take the crackling off if you want before resting.
I used charcoal for years, but find you get the same results and use my kettle all the time and for alot less cost.
Putting olive oil onto the skin of a pig does nothing.
Putting marinade on pork does nothing except burns and makes charcoal...yukky !
It's a pig, it's full of oil already !!
Putting alfoil on the roast when letting it sit is the number 1 way to make crackling go soft.
It's Xmas day, so I shouldn't get too mad or angry should I ? Right now I am doing a pork roast in my weber, but with coal baskets. No gas, that's for cheats.
damn a gas converted webber is a sin.
bobwatters 1 month ago
i brought a gas grill and after 2 weeks of steaks tasting like nothing I cut the gas tubes and threw away the tank and now use kingsford coals--what flavor--- cooking with gas equals no flavor-my steaks taste better than peter lugers
sleepingowl1 6 months ago
@sleepingowl1
Use weber woodchips for flavour
MrBantam3 6 months ago
Ok....I watched it again and did notice a smoke ring that time. My other comments still stand. I'm not trying to be mean...please understand I love grilling and smoking on my weber grill and am only trying to help. Go to Amazingribs(dot)com for great tips on 2-zone cooking techniques using a Weber grill. And please go back to charcoal !
ardoinjc 8 months ago
@ardoinjc . When I get home from work, or have not the time to light the coals, and wait for them to burn down, gas rules. This Weber was used with coals for years, but gas is quicker to get going, and at NZ $10 a small bag of heat beads it's cheaper. The crackling was still crisp. My stomach is bigger than yours so it must be good. Cheers mate
MrBantam3 8 months ago
I don't buy your argument that gas is the same as coal. Not at all. Ever notice any Barbecue masters using gas grills ? Didn't think so ! Also you took that off way too soon. Had you cooked it to the proper internal temperature you would't have needed that knife ! I also didn't notice a smoke ring when you cut the meat. And I agree with the fellow who stated wrapping in foil ruins the cracklin. The skin left on will act as an insulator for the meat to rest . No foil needed.
ardoinjc 8 months ago
Looks pretty spiffy! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sanger in Silicon Valley! Hope you'll take a look. Thanks for the ace video, mate!
AnotherAmateur 8 months ago
You have your veiws and that fine by me.
Oil helps salt stick to the skin. Marinades are great for taste and I will always try new types.
The crackling is only a small part of pork. Resting the meat is the most important part of cooking. You can take the crackling off if you want before resting.
I used charcoal for years, but find you get the same results and use my kettle all the time and for alot less cost.
Merry Xmas and thanks for the comments.
MrBantam3 1 year ago
I have to say something....
Putting olive oil onto the skin of a pig does nothing.
Putting marinade on pork does nothing except burns and makes charcoal...yukky !
It's a pig, it's full of oil already !!
Putting alfoil on the roast when letting it sit is the number 1 way to make crackling go soft.
It's Xmas day, so I shouldn't get too mad or angry should I ? Right now I am doing a pork roast in my weber, but with coal baskets. No gas, that's for cheats.
Pork is so easy, and easy to ruin.
ihaveairlockers 1 year ago 2
@ihaveairlockers im with yu mate gas is for girls..........
oceanhunta1 1 year ago