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Grilling vs. BBQing thoughts?

Millzy
Millzy Posts: 24
edited November -0001 in EggHead Forum
I have done over 100 cooks the last couple of years with my Large BGE. Both grilling (higher and quicker)steaks/chicken/shrimp or BBQing (low and slow) briskets/butts/ribs.
I have been reading/watching some "experts" at competitions cook "high temp" or "speed BBQ" or "turbo cooking" briskets and ribs. I searched for posts and havent found anything.
Any thoughts?
sorry for the long post...
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Comments

  • vidalia1
    vidalia1 Posts: 7,092
    I cook my briskets indirect at 375 for 2 1/2 hrs...then double wrap in foil (no juice added) and cook for another 1 1/2 hrs at the same temp...usually done at that point. Looking for the fork twist test & 200+- degrees.

    Seperate the point from the flat, save the juice & wrap in towels for 1-2 hours. Cook point for burnt ends while the flat is resting...all done in 6 hours...easy peasy
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  • gdenby
    gdenby Posts: 6,239
    From what I've read, it seems that the time constraints of competition urged cooks to find ways to speed things up without drying out the meat. Foiling and injecting can really quicken the process. I'd suppose it takes some practice to not overcook.

    For myself, not being a competitor, I'll be satisfied when I can reliably make 'Q as simply if slowly as I can. (But I do have a bag of FAB just waiting to be opened.)
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  • Rascal
    Rascal Posts: 3,923
    There was a recent discussion here about pressure cooking spare ribs for 15-20 mins., then finishing on the grill for 20 mins. or so. Reports claimed the results to be excellent. Sure beats 5-7 hours of slow cooking, & I'm all for trying it!!
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  • cookingdude555
    cookingdude555 Posts: 3,196
    I've done quick pork butts before and love it. I see no difference, just less time involved. I still do low and slow though. When I do them quick, I do it around 350.
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  • Smokin' Stogies
    Smokin' Stogies Posts: 177
    Sorry, call me a purist but if in our quick paced society fast grilling were best, then why is so much money, including ours, poured into lo/slo essentials for BBQ. You just can' t beat the taste, tenderness and juice from an 18 hour butt or 12-15 hour brisket. I will take that anyway over speed cooking. IMHO, let the shows and competitions cook that way, I prefer to take it slow, my job is too fast paced and I need that balance.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Little Steven
    Little Steven Posts: 28,817
    Millzy,

    Quite a few folks here doing the high temp thing. I find I can ingest a lot more beer during a traditional low and slow. ;)

    Steve

    Steve 

    Caledon, ON

     

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  • Rascal
    Rascal Posts: 3,923
    Fix is simple... slow-imbibing earlier, and quick-cooking later!! 8 - )
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  • stevesails
    stevesails Posts: 990
    i used to boil my ribs for an hour, then season and put ont he grill for 30 minutes.. BEFORE I got an egg. boiling has no flavor compared to 4-5 hours at 250.

    I wont go back.
    XL   Walled Lake, MI

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  • Dreggs
    Dreggs Posts: 147
    I would miss the sensational smells coming from the egg.
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  • fishlessman
    fishlessman Posts: 34,806
    havent gotten a brisket to taste like a low and slow brisket, but its darn good cooked hot and fast. time spent under 140 developing a smoke ring is a myth :laugh:

    DSC_0022-1.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggsakley
    Eggsakley Posts: 1,019
    Thaat's some damn fine lookin meat there my friend. Particulars???
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  • fishlessman
    fishlessman Posts: 34,806
    been using old daves method with some success, lean really heavy with the amount of smoking wood, i went and split some from the firewood pile last time. i think less liquid might be better, that will be the next attempt.
    http://olddavespo-farm.blogspot.com/search/label/Brisket

    heres another hot and fast, same method

    DSC_0425.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • beerguy
    beerguy Posts: 116
    Mmmmmmmmm...... Beeeeeeerrrrrr.......
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  • Eggsakley
    Eggsakley Posts: 1,019
    Thanx. Will definately try. :)
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