Just heard about this sub, thought I’d say hi (this is past Sunday)
Basic charcoal grill from Walmart, Argentinian asado: chorizo, vacío (flap meat), baby back ribs (not argie), and chicken thighs.
Can someone recommend a brand of charcoal that burns slow and doesn’t die off after an hour?
by ruleugim
7 Comments
Independent_Tutor_37
All I can say is that food looks mighty tasty 😋 What time should I be over for dinner 🍽 ?
CitySlickerCowboy
It’s hard to do different kinds of meats that require different temps and cook time. Luckily for me, I have 2 grills I can utilize for situations like this.
Bonerschnitzel69
That looks like what my nephew does and I don’t know how he does it, but I’ve seen pictures and he’s had seven different things cooking, but he’s got it mastered. At most I’ll do ribs and chicken, and I can certainly handle a threesome, but beyond that out of my league.
WaterChicken007
The key to making charcoal last is airflow control. With a single chimney of charcoal I can grill steaks hot and fast while getting a great sear. Or I can cook ribs low and slow for 6+ hours. The only difference is that I configure my grill for smoking with indirect heat, or for searing where the air vents are wide open.
Your basic Walmart grill is fine for basic grilling, but it just isn’t built for the low and slow options. It doesn’t even have a seal around the lid. Even just upgrading to a basic weber kettle would give you much better airflow and therefore heat control.
If you are going to attempt ribs, you will want to be able to keep the temps at 225 for like 6 hours at a time. And you will want to be able to use indirect heat instead of the direct heat you have going there.
As far as charcoal, I always use Kingsford competition briquettes. Blue bag also works, but it produces more ash. Never use match light (or lighter fluid) under any circumstances unless you like the flavor of petroleum products. A charcoal chimney is what you want to get things lit properly.
shawinigan_lgros
Please tell me this is ragebait????
Greenfirelife27
So happy for you 😠. Just went outside to grill and I’m out of propane lol
7 Comments
All I can say is that food looks mighty tasty 😋 What time should I be over for dinner 🍽 ?
It’s hard to do different kinds of meats that require different temps and cook time. Luckily for me, I have 2 grills I can utilize for situations like this.
That looks like what my nephew does and I don’t know how he does it, but I’ve seen pictures and he’s had seven different things cooking, but he’s got it mastered. At most I’ll do ribs and chicken, and I can certainly handle a threesome, but beyond that out of my league.
The key to making charcoal last is airflow control. With a single chimney of charcoal I can grill steaks hot and fast while getting a great sear. Or I can cook ribs low and slow for 6+ hours. The only difference is that I configure my grill for smoking with indirect heat, or for searing where the air vents are wide open.
Your basic Walmart grill is fine for basic grilling, but it just isn’t built for the low and slow options. It doesn’t even have a seal around the lid. Even just upgrading to a basic weber kettle would give you much better airflow and therefore heat control.
If you are going to attempt ribs, you will want to be able to keep the temps at 225 for like 6 hours at a time. And you will want to be able to use indirect heat instead of the direct heat you have going there.
As far as charcoal, I always use Kingsford competition briquettes. Blue bag also works, but it produces more ash. Never use match light (or lighter fluid) under any circumstances unless you like the flavor of petroleum products. A charcoal chimney is what you want to get things lit properly.
Please tell me this is ragebait????
So happy for you 😠. Just went outside to grill and I’m out of propane lol
Hmmm, ribs on direct heat