Do you consider this BBQing?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

surfinsapo

Master Chef
Joined
Jun 6, 2007
Messages
5,044
<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/-WDbU5OyhGg"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/-WDbU5OyhGg" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>


I guess you don't get any smoke flavor with this at all....
 
No, I wouldn't consider it barbecue, but that certainly doesn't mean it won't turn out some good roasted food. It work great with pork shoulders and whole chickens alike.
 
That's broiling.
The rub down looked nice, I just don't want all the cuts and injections (at least not marinate).
Thanks for the match lite tip, Bubba, I just wrote it down.
 
LCC-G101-2.jpg


It looks like just a metal oven that is heated by charcoal. It looks to me that you could do the same thing with electricity. I do like the plywood covering which would insulate the metal interior. This reminds me of pit cooking, where the pig is buried under hot coals in the ground. However, cooking with the combustion in the cooking chamber allows the meat to come incontact with the combustion byproducts like smoke and carbon monoxide. Smoke for the flavor and CO for the nice smoke ring.
 
wittdog said:
Mrs Ribs used match light just ask PIGS :LOL:
Hokey smokes, damn near burned my eyes out with all the lighter fluid and match crap! Had to wrap the back of my easy-up with plastic to help things out! Damn that was EVIL! :evil: Sad part of the whole deal was she placed in the top five that year with ribs! :shock:
 
Back
Top Bottom