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Grilling Tips

Maple Planked Alaskan King Salmon

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We are on a major seafood kick in this household. We've been eating shrimp a ton. My 7yo son recently got into eating raw oysters. To bring back a classic approachable seafood dish, I ordered some Alaskan King Salmon filets. They arrived frozen on Thursday so I put them in the fridge on Friday night and pulled them out for a Saturday dinner.

The filets were each a little under a pound. I ate one, wife and 7yo split the other one.

Served with roasted corn on the cob and asparagus.

Recipe is modified from Dizzy Pig and features Raging River Rub, butter, and maple syrup.

By: dmourati
Title: Maple Planked Alaskan King Salmon
Sourced From: eggheadforum.com/discussion/1232297/maple-planked-alaskan-king-salmon
Published Date: 8/28/23

Frequently Asked Questions

How do you clean a charcoal charcoal grill?

You can clean your grill by taking out any food scraps and washing it thoroughly with water. Always heat your grill to at least halfway before using it. If grease builds up on the grates, you can scrape it off with a metal spatula. After cleaning the grates, use a damp cloth to wipe them down.

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You don't need a grill brush to scrub your grates. Instead, use a piece or wire mesh. After cleaning, rinse off the grate.

How to Start a Propane Gas Grill

Propane gas barbecues are the easiest type of grill to use. You just need to fill your propane tank, set the grill on high, and then wait for your food. Propane cooking is easy and doesn't require any oil splatters or grease build-up.

Propane tanks can also be purchased at Home Depot or Lowes. These tanks come in sizes from 20 to 60 gallons.

How to Setup and Light a Charcoal Grill

There are two types of charcoal grills: the electric and the charcoal. While they're easier to use than charcoal barbecues, electric grills don't produce the same heat. You will also notice that electric grills tend not to be as expensive as charcoal grills.

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To light a charcoal-grill, first place coals in the bottom half. Then add wood chips or chunks to the firebox. To distribute the coals evenly over the grill's surface, heat them up with tongs. Once the coals have started to burn, take off the lid and wait for them all to go out.

How to keep a charcoal grill hot?

Place the lid over the charcoal grill to keep it hot. This method is perfect for grilling meats, chicken breasts or fish fillets.

You should put these items directly over the coals if you want to grill more oversized items like whole chickens, pork shoulders, ribs, brisket, etc. You can also cover smaller foods like shrimp, scallops and salmon with foil.

The lid should be kept off of a charcoal grill for too much time. You can cause your food to be unevenly cooked if you leave the lid too open.

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Statistics

  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (cnet.com)
  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (omahasteaks.com)

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How To

The Best Grills for Small Patios

It is becoming more common to grill on a small patio. Many homeowners prefer to have small outdoor kitchens than a large backyard or deck.

But what grill would be the right fit for such a space? This guide will tell you everything you need to know about the best grills for small patios.

#1. Charcoal Grill

Charcoal grills can be used in smaller spaces as they don't need much space. They are also easier to clean and maintain than gas grills.

There are two types of these grills available: stationary charcoal grills, and portable charcoal barbecues. These grills are lighter than stationary charcoal grills and can be easily transported, but they aren’t ideal for large gatherings. Stationary grills are heavy and difficult to move around, but they provide more cooking space.

#2. Gas Grill

Gas grills are most commonly used indoors. But, they can be easily moved outdoors if the weather permits. They are also easier and safer to operate than charcoal grills.

There are three main styles: direct flame, indirect flame and rotisserie. The direct flame model heats food directly, while the indirect model cooks food by using burners under the food. Rotisseries have rotating racks that rotate above the fire.

#3. Electric Grill

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If you live in an apartment or condo without a kitchen, electric grills can be a great option. These grills can be stored away easily because they are lightweight and compact. They are also safe and convenient to use.

However, electric grills can be more expensive than other types.

#4. Indoor/Outdoor Combo Grill

Combination grills indoor/outdoor combine the benefits of indoor grills with outdoor grills. These grills have an internal burner to heat food. An external burner heats the grill outside.

This allows for indoor cooking while you enjoy the sunshine and warm temperatures.

#5. Wood Burning Grill

Wood burning grills make great camping or tailgating items. These grills are great for entertaining guests as they create a sense of ambiance at any party.

Wood is slow to burn so cooking won't take long. These woods are made from natural materials so they are safe to be used.

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So whether you live in a condo or apartment or are going camping, a wood burning grill makes sense.

#6. Recirculating Propane Grill

Recirculating propane grills will give you consistent results every single time you use them. Since they use a fuel source that is constantly replenished, you won't have issues with running out of fuel.

Recirculating propanes are also known for giving off fewer emissions than traditional grills.

#7. Stovetop Grill

Stovetops grills are perfect for making quick meals on-the-go. They are also inexpensive and easy to set up.

Stovetop grills are not powered by electricity, unlike other grills. They plug into a standard wall outlet.

#8. Outdoor Kitchen

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Outdoor kitchens are a combination of outdoor appliances and accessories that allow for outdoor cooking and outdoor activities in comfort.

It generally includes a fridge, sink, countertops and cabinets.

#9. Side Burner Grill

Side burner grills work in the same manner as regular grills, except they have side burners that allow multiple foods to be cooked simultaneously.

Side burner grills made of stainless steel are durable and resistant to rust.

#10. Conventional Grill

The oldest type of grill is the traditional one. They are made up of a single heating element that is attached to a metal grille.

While traditional grills may be easy and affordable, they lack some of the features found on modern grills.

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A conventional grill is a good choice if you are looking for a high-quality grill, regardless of its size.

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Grilling Tips

Vertical vs Horizontal Smoker: Comparing Cooking Styles for BBQ Enthusiasts

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When it comes to smoking meats, the choice between a vertical and a horizontal smoker is a pivotal decision that can affect the ease of smoking, the flavor of the food, and the overall smoking experience. 

Vertical smokers are typically more compact, making them a convenient option for those with limited space. Their stacked design increases heat naturally, leading to more efficient smoking and energy use. In contrast, horizontal smokers, often offset smokers, have a side chamber where the heat source is located. 

This setup promotes better airflow and can give you more control over the temperature, which is beneficial for cooking larger cuts of meat that require a longer smoking time.

A vertical smoker stands tall next to a shorter horizontal smoker, emitting smoke and heat

The differences in design also play a role in the capacity and versatility of the smokers. A vertical smokers may have less cooking surface area, but it's usually easier to maintain the right smoking environment, which is crucial for beginners or hobbyists. Horizontal smokers provide more space for multiple racks of ribs or briskets and often feature additional cooking methods like grilling. Considering the pros and cons of each style, including factors such as temperature control, smoke distribution, maintenance, and cost, will help you decide which smoker is the best fit for your backyard barbecues.

Key Takeaways

  • Vertical smokers are space-efficient and easier to use, ideal for beginners.
  • Horizontal smokers offer greater capacity and temperature control for large cuts.
  • The choice of smoker impacts flavor, maintenance needs, and overall costs.

Understanding Smokers

A vertical smoker stands tall, with multiple racks for smoking food. A horizontal smoker is long and low, with a large chamber for smoking

In my exploration of smokers, I've discovered their unique features and how they impact the smoking process. Allow me to share some specifics about the basics of smoking meat and the distinctions between vertical and horizontal smokers.

Basics of Smoking Meat

Smoking meat is a cooking technique that tenderizes and infuses meat with a smoky flavor. It involves slow-cooking meat at low temperatures over an extended period, typically with wood chips or charcoal to produce smoke.

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Vertical Smokers

Vertical smokers are tall and often cylindrical, ideal for tight spaces. In my experience, the heat source is below the smoking chamber, and the smoke rises naturally through the cooking area. This design tends to be more fuel-efficient, as explained by Carnivore Style.

Horizontal Smokers

Horizontal smokers and offset smokers lay out the cooking area and heat source on a horizontal plane. I've appreciated their versatility, providing space to grill directly over the heat source. Horizontal smokers allow for better temperature control and airflow adjustment, perfect for smoking large cuts of meat, as detailed by Griddle King.

Design Differences

Vertical smoker: tall, narrow structure with multiple shelves. Horizontal smoker: wide, rectangular shape with a single large cooking chamber

In comparing vertical and horizontal smokers, examining how they're built and how heat travels within them is key. I'll guide you through their construction differences and heat management systems.

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Construction and Shape

Vertical smokers are designed with a compact stature, where the smoking chambers stack over the heat source. This design makes them ideal for those who have limited space. They often resemble a tall box or cylinder, so many refer to them as cabinet smokers. On the other hand, horizontal smokers typically feature a long, horizontal chamber with an attached firebox, which makes them look similar to traditional barbecue grills. Thanks to this layout, they usually provide a larger cooking surface, which is beneficial for smoking big cuts of meat.

Heat Source and Flow

In a vertical smoker, heat rises naturally from the bottom, creating a consistent and direct heat flow through food racks. This can result in more even cooking with less need to rotate the meat. The heat source is typically found directly below the cooking area, which can make fuel management a bit easier. With a horizontal smoker, the heat source is located in a separate firebox alongside or below the main chamber. Smoke and heat enter the main chamber through a small hole or conduit, flowing across the food before exiting the chimney. This design requires more attention to maintain a consistent temperature, especially for longer smoking sessions.

Ease of Use

A person effortlessly adjusts a vertical smoker while struggling to maneuver a horizontal smoker

In my experience, the user-friendliness of smokers can vary significantly depending on their design. Let's look at how vertical and horizontal smokers operate to give you a better sense of what to expect for ease of use.

Operating Vertical Smokers

Vertical smokers are generally known for their simplicity. I find them particularly straightforward because of their stacked design, making it easier to access and add fuel or wood chips. These smokers typically have a water pan that helps control the temperature and maintain humidity. The control mechanisms are usually user-friendly, and I've noticed most models have easily adjustable vents and dampers, allowing me to manage the smoke and heat levels with minimal fuss.

Operating Horizontal Smokers

Horizontal smokers, especially the offset kind, have a different dynamic. They require more attention and technique, as I have to maintain a consistent fire in the offset box and manage heat distribution across the main chamber. I often find myself adjusting the vents frequently to keep the temperature steady. Despite this, I appreciate my greater control over the cooking process, particularly when I'm looking to achieve a specific flavor profile or bark on my smoked meats. The larger cooking surface also provides me with more space for different types of food.

Capacity and Sizing

A large, vertical smoker stands next to a smaller, horizontal smoker. The vertical smoker looms over the horizontal one, showcasing its capacity and size difference

When selecting a smoker, considering the amount of food you plan to smoke is crucial. Here's how capacity varies between vertical and horizontal smokers.

Vertical Smoker Capacity

Vertical smokers are known for their compact design, ideal for smaller spaces. Typically, I've found that they offer multiple racks or shelves, allowing you to smoke a decent amount of food, such as ribs, sausages, and chicken pieces vertically. The capacity can often be ample for household use, but it may be somewhat limiting if you're looking to host larger gatherings. For example, a medium-sized vertical smoker can generally hold 3-4 racks of ribs or 2-3 whole chickens.

Horizontal Smoker Capacity

Horizontal smokers, on the other hand, usually feature a larger footprint. This means they can accommodate more significant cuts of meat or a higher volume of food in a single session. In my experience, horizontal smokers are the go-to for events or for people who like to smoke large batches of meat. A common size for a horizontal smoker could easily handle upwards of 6-8 racks of ribs or 4-6 whole chickens. The often included firebox on the side doubles as a grilling space, which adds to the versatility.

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In essence, if you need more room and versatility for bigger smoking sessions, a horizontal smoker might be what you need, while a vertical smoker caters well to everyday family needs.

Temperature Control

When I'm smoking meats, I find temperature control the cornerstone of creating that perfect, tender brisket or deliciously smoky ribs. Getting that balance right relies heavily on the type of smoker I'm using and understanding how each manages heat.

Managing Heat in Vertical Smokers

In my vertical smoker, heat and smoke travel upward, making more efficient use of space and fuel. Maintaining a constant temperature is often simpler in my vertical unit because the heat source is directly below the cooking area and doesn't require as much tending. However, keeping an eye on it is crucial since some models can have trouble keeping heat consistent. For example, vertical smokers are often said to be space-efficient and great for beginners, which I agree with because they're less tricky to manage heat-wise.

Managing Heat in Horizontal Smokers

With my horizontal smoker, the firebox is off to the side, which creates a different heat distribution challenge. I'm always mindful that heat management here can be less straightforward because the smoke and heat must travel a longer path to exit the chimney. Horizontal smokers offer more versatility but require more attention to temperature control, especially when cooking larger meats. My experience aligns with the commonly held view that horizontal smokers offer better temperature control for large cuts due to their design, which often includes multiple dampers for fine-tuning airflow and temperature.

Flavor and Smoke Distribution

Smoke billows out of the vertical smoker, while the horizontal smoker evenly distributes flavor

When I talk about smokers, the flavor and how smoke moves through the unit are key aspects. In my experience, the design directly influences how the smoke is distributed and impacts the taste.

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The smoke travels across the meats for horizontal smokers, flowing from one side to the other. This journey allows the smoke to envelop the meat, potentially giving stronger smoke flavor as it lingers before exiting the chimney.

In vertical smokers, the heat and smoke move upwards, passing by the meats in a more direct path. Due to their design, vertical smokers might provide a more even smoke distribution since heat naturally rises, ensuring the smoke bathes the meat consistently.

Here's a succinct breakdown:

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  • Horizontal smokers:
    • Smoke travels horizontally.
    • Meat gets exposed to smoke longer.
    • Possible for intense flavor.
  • Vertical smokers:

As for me, I find using a vertical smoker quite efficient for a uniform smoky taste, while I choose the horizontal type when I aim for a bit more intense flavor in my barbecue.

Cleaning and Maintenance

A person cleaning and maintaining a vertical vs horizontal smoker, using a brush and cleaning solution to scrub the interior and exterior surfaces

Maintaining and cleaning smokers is essential for their longevity and ensuring good flavor in your smoked meats. I'll outline some straightforward approaches to cleaning both vertical and horizontal smokers.

Cleaning Vertical Smokers

For vertical smokers, I remove any loose debris from the cooking chamber after it has cooled down. Regularly wiping the racks and interior surfaces with water and mild detergent helps prevent buildup. I use a grill brush for tougher residues—it's effective and doesn’t scratch the surface. It's crucial to rinse thoroughly and air-dry to prevent rust.

Cleaning Horizontal Smokers

When cleaning my horizontal smoker, I pay special attention to the longer smoke path, which can accumulate more residue. After each use, I make it a practice to brush off the grates and empty the firebox. Occasionally, taking apart the smoker to scrub each component with a steel brush goes a long way in maintaining a clean airflow. Ensuring the smoker is dry before reassembling minimizes the risk of rust.

Cost Considerations

When I'm looking into buying a smoker, I always pay attention to how much I'll need to invest upfront and over time. Let's break down what you might expect regarding costs for vertical and horizontal smokers.

Firstly, vertical smokers are often more cost-effective at the purchase point. They generally require less material to manufacture and can be easier to design, thus sometimes being lighter on the wallet. They can also be more energy-efficient because their design lowers ongoing costs.

  • Initial Cost: Typically lower than horizontal smokers
  • Energy Efficiency: Often higher, leading to lower fuel expenses

On the other hand, horizontal smokers usually come at a higher initial price. They're often larger and may come with more features, which can drive up the cost. However, their design often caters to consistent temperature maintenance, which can be a boon for serious BBQ enthusiasts aiming for perfection with larger cuts of meat. They may use more fuel, but the versatility might be worth the extra cost for some.

  • Initial Cost: Generally higher due to size and features
  • Fuel Usage: Can be higher; consider this for long-term costs

Remember, additional features and build quality can affect the price of both types. So, it's wise to consider both the short-term and long-term expenses. Sometimes the right choice isn't just about what's cheaper to start but what aligns best with my smoking style and how often I plan to use it. For more on the differences, check out these insights on vertical and horizontal smokers.

Popular Models and Brands

A vertical smoker stands tall next to a compact horizontal smoker. Both display prominent branding and sleek designs

When I look at the range of smokers available, a few standout models and brands consistently catch my eye. Here's a brief overview:

Vertical Smokers:

  • Weber Smokey Mountain: It's an icon for a reason—efficient, durable, and perfect for my backyard smoking sessions.
  • Masterbuilt: Their electric and propane models are great for beginners. The digital control panel on their electric smokers is something I find super convenient.
Brand Model
Weber Smokey Mountain
Masterbuilt Digital Electric Smoker
Dyna-Glo Vertical Offset Smoker

Horizontal Smokers:

  • Oklahoma Joe's Highland: This smoker, with its heavy-gauge steel construction, is something I'd recommend for those who take their smoking seriously.
  • Traeger: Known for wood pellet grills, Traeger allows me to add that delicious smoky flavor with ease.

Tips:

  • For versatility, Traeger stands out in the horizontal category—they lead the pack in wood pellet smoker-grill combos.
  • Want a traditional smoking experience? Oklahoma Joe's offsets.

Whether you're a novice or a seasoned pitmaster, these brands offer some of the best experiences in my opinion. Happy smoking!

Frequently Asked Questions

A vertical smoker and a horizontal smoker side by side, with smoke billowing out of their chimneys, surrounded by a group of curious onlookers

In this section, I'm going to address some common queries regarding vertical and horizontal smokers, focusing on their advantages, flavor outcomes, drawbacks, and suitability for different spaces.

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What are the advantages of choosing a vertical smoker over a horizontal one?

Vertical smokers are typically more space-efficient and can be a great choice for beginners. Thanks to their design, they often require less fuel and are easier to manage in terms of temperature, which is especially beneficial for those new to smoking.

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Are there different flavor results between vertical and horizontal smokers?

Yes, the flavor results can vary. A horizontal smoker might offer a more traditional smoke flavor, as they often allow for better smoke circulation around the meat. They have the space to create a two-zone system, which can contribute to a richer, smokier flavor profile.

What are some common drawbacks of using a vertical smoker?

One of the drawbacks is that they might not be as versatile as horizontal smokers for cooking more massive cuts of meat or multiple food items simultaneously. The stacked racks can limit the size of meat you're able to smoke at once.

How does cooking meat in a vertical pellet smoker differ from a horizontal smoker?

Cooking meat in a vertical pellet smoker generally provides more consistent temperature control and can be more fuel-efficient. In contrast, a horizontal smoker requires more attention to maintain consistent temperatures but can offer greater versatility for cooking large cuts of meat.

Can you recommend the best type of smoker for small outdoor spaces?

I'd recommend a vertical smoker for small outdoor spaces due to its compact footprint. They can fit into tighter spaces without sacrificing the quality of the smoked meat.

Do vertical smokers use fuel more efficiently than horizontal smokers?

Generally, vertical smokers are considered more fuel efficient than horizontal smokers. Their design allows heat and smoke to rise naturally, leading to more efficient fuel use and better insulation.

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The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth

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In my previous blogs, “Grilled Pizza with FlavrQ: A Wood-Fired Experience On Your Gas Grill” and “Gas Grill with the Searing Heat of Charcoal? Try This Sizzling Argentinean Surf and Turf,” I introduced you to FlavrQ. The FlavrQ Grid System was developed by grilling, smoking, and barbecue experts and is designed to “Boost Your Q” on your gas grill. The FlavrQ system allows you to add natural, wood charcoal grilled flavor to the food you cook on your gas grill and consists of the FlavrQ Grid and charcoal chips.

The FlavrQ Grid System

How does the system work? The FlavrQ Grid is placed under the grates of your gas grill. The charcoal chips are then placed on the grid.

FlavrQ Grid System

You ignite your gas grill as usual; the charcoal chips are hot in just a few minutes, and you’re ready to go. The high heat of the charcoal chips increases the temperature you can cook at and imparts a natural wood flavor. The grid is easy to install, is stainless steel, and can be left in your grill. The charcoal chips are made from Canadian sugar maple. The ultra hot charcoal chips sear your food faster than when cooking with gas alone. The charcoal chips leave minimal ash and requiring minimal clean up.

FlavrQ Grid System Clean

If you haven’t tried or seen the searing power of the FlavrQ, then I think this dish will make you want to give it a try. A nice sear creates a crusty exterior while the inside of your steak, pork chop, or piece of fish remains moist on the inside.

Grilled Lamb Chops

The warm spices of Moroccan cooking inspired this dish. Since lamb is the one of the most cooked meats in Morocco (in the world, really), I decided to sear lamb chops over the FlavrQ system.

I already had the FlavrQ Grid in my gas grill, so I just had to add the charcoal chips and start the gas grill as usual. The FlavrQ Grid can be conveniently left in the grill even when you’re not using it.

While the grill and the charcoal chips heated up, I prepared the lamb chops and veggies. I started by painting the lamb chops with olive oil and then seasoning them with a Moroccan spice rub. Next, I cut a red onion, a red and yellow pepper, and one zucchini into one-inch pieces. I tossed the veggies with olive oil and seasoned with the same Moroccan spice rub. I skewered the veggies on flat metal skewers. The flat skewers keep the veggies from spinning while cooking.

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Grilled Lamb Chops and Veggies

I also prepared a chermoula sauce to pair with the lamb and veggies. In a food processor, I combined the Moroccan spice rub, olive oil, parsley, garlic cloves, and preserved lemon. Chermoula is the Moroccan version of an Argentinian chimichurri.

Once the charcoal chips were glowing hot, I placed the lamb chops on the grill grates. I seared the chops for 90 seconds and gave them a quarter turn and cooked for another 90 seconds. I flipped the lamb chops and repeated the process. I placed the lamb chops on a wire rack over a sheet pan to rest.

Lamb Chops on the Grill

While the lamb chops rested, I grilled the veggies.

Grilled Veggies

The lamb chops developed a crispy and flavorful exterior due to the Moroccan spice rub and the high heat of the FlavrQ system. The lamb chops were juicy inside. I enjoyed the contrast of crusty exterior and the tender inside. The grilled veggies developed a nice char and paired perfectly with the lamb chops. The Moroccan spice rub boosted the flavor of the fresh veggies and tied the whole meal together. The chermoula with the preserved lemon added a freshness to each bite.

 

 

If you are looking for the perfect sear on a meat, fish, veggies, or fruit the FlavrQ system doesn’t disappoint.

Moroccan-Inspired Grilled Lamb Chops and Veggies with Chermoula Recipe

Grilled Lamb Chops

Get The Recipe »

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The post The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth appeared first on Barbecuebible.com.

By: Daniel Hale
Title: The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth
Sourced From: barbecuebible.com/2023/09/26/grilled-lamb-chops-that-melt-in-your-mouth/
Published Date: 9/26/23

Frequently Asked Questions

How Long Can My Charcoal Grill Stay On?

For a long time, your charcoal grill can be left on to cook an item. Be careful not to leave your grill on because it could get too hot.

After 30 minutes, the best time to turn off your grill is. This is when the coals have sufficiently burned to stop any flare-ups.

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The second best time to take your charcoal grill off is after one hour. You will find that most of your charcoal is gone by the time you are ready to eat.

After three hours, it is best to dispose of your charcoal. By this time, most of the coals in your firewood will have gone black and are no longer useful. Charcoal will also cease to provide heat.

How to keep a charcoal grill lit?

You need to first light the charcoal grill and then place the coals on the grill. This is easiest to do with a chimney starter. The chimney starter is a tube made of metal filled with charcoal briquettes. When ignited, hot air rises through the chimney to ignite the charcoal in the grill.

How to Set Up and Light a Charcoal Grill?

Charcoal grills come in two types: electric and charcoal. Electric grills are easier to operate than charcoal grills but don't produce the same amount of heat. Electric grills are also less expensive than charcoal grills.

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First place coals around the bottom half of the grill to light a charcoal grill. Next, add wood chunks or chips to the firebox. After the coals are heated, use tongs and spread them out evenly on the grill. Once the coals have started to burn, take off the lid and wait for them all to go out.

How to Start an Electric Grill?

It is important to find a trusted supplier that sells high-quality equipment at affordable prices before you start an electric barbecue. The first thing you need to do is decide on the grill type that you want. Next, think about how much space you have, where you intend to place it and whether you will use gas or electrical. The last thing you need to decide is whether you want to use propane or charcoal grills.

Statistics

  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (omahasteaks.com)
  • Nearly 70 percent agree they'd prefer two extra hours of sleep over a piece of expensive jewelry. (salinitysalts.com)

External Links

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How To

Five Common Mistakes When Grilling Over Charcoal

You should avoid making mistakes when grilling with charcoal. Five rookie mistakes to avoid when grilling charcoal are listed below.

1) Do not use too much charcoal.

It's easy to burn your food when you don’t know how to properly grill. If you want to cook something, then you must first put the right amount of charcoal into the grill. It is important not to add too much charcoal as this can cause the fires to go out very quickly. This could mean you don't get heat from your fire. In addition, you may also lose the flavor in your food.

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2) Keep the lid shut.

If you keep the lid open while cooking, you might end up losing the smoke that gives your food its unique taste. It is better to close the lid, so that the smoke doesn't escape. But, you should not cover the entire grill. To make sure you can still see what is happening, cover only half the grill.

3) Do not forget to turn off your gas.

Never forget to shut off the natural gases before closing the lid. You will be exposed to a lot carbon monoxide poisoning. Grilling is one of most common causes for death.

4) Do not leave the grill unattended.

It is important to always look after the grill while you are using it. Make sure that you have someone else nearby in case anything goes wrong. Make sure the lid is closed while you are away.

5) Never use lighter fluid.

Fluids that are lighter in color can be highly flammable. Therefore, you should never use lighter fluid when grilling. Instead, spray water into a spray bottle. This will make it easy to extinguish any possible flames.

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Grilling Tips

How to Trim Spare Ribs: Step-By-Step Guide

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Want to grill or smoke ribs that are tender and meaty from edge to edge? The trick isn't only in the sauce; it starts before the ribs even hit the grill. It starts with a uniform and evenly cut rack of ribs. This step is important for achieving mouthwatering, fall-off-the-bone tender ribs from one end of the rack to the other. And we're breaking down the easy steps for exactly how to trim spare ribs.

When it comes to the types of ribs on the market, some come right out of the package ready to go, like baby back ribs, and some need a little more attention. But did you know spare ribs are St. Louis style ribs? One just happens to be trimmed neatly for meaty bites and a pretty presentation. That's the only difference between the cut. And with our easy guide, you will have a beautiful rack of ribs so that you can then move on to how to smoke ribs like a pro.

Whole slab of pork spareribs, untrimmed.

The Cut: What are Spare Ribs

Spare ribs are long ribs from the side of the pig, below the curve of baby back ribs. They have a thick meaty top with rib bones and finish with meat hanging around the bottom breastbone/sternum area. They are not as curved as baby back ribs, filled with rich flavor from fat, and are perfect for slow cooking methods like smoking, grilling, braising, or even oven baking.

Once trimmed properly, spare ribs are called St. Louis ribs. And these are perfect for the 3-2-1 method, hanging in a drum smoker, or traditional smoked ribs. They're great ribs that have a bit more fat than baby backs, but that adds to their delicious flavor. And they are a personal favorite in the Girl Carnivore Meat Labs.

Why should you trim spare ribs?

Do you have to trim your spare ribs? No. But there are a few reasons you should.

  • First, it helps with even cooking. Trimming the spare ribs creates an even rectangular shape that will cook better throughout the rack. When left untrimmed, the flap can get overdone while waiting for the first few ribs reach temperature.
  • Secondly, it helps with the overall presentation. When left whole, spare ribs go from a long edge to a skinny edge, which from some butchers, can be quite dramatic. When you take the time to trim your spare ribs properly, they will look clean and have an even size for every bone. It also makes slicing the ribs for serving a lot easier.
  • And finally, when you remove the membrane, you help the finished texture when you bite into your perfectly cooked ribs.

How to Trim Spare Ribs

How much you need to trim your ribs will greatly depend on the butcher who originally cut them. We have seen clean ribs come from our local grocery stores with minimal trimming needed. And then there are times when we really need to clean things up for our personal preference.

Trimming a full rack of spare ribs is easy, you will need:

  • A large cutting board or clean work surface
  • Filet knife, a chefs knife also works here, but we find our filet knife to make quick work of trimming ribs
  • Butter knife
  • Paper towels
Spare rib rack with the sternum ribs tips area removed.

Remove the sternum / rib tips

We start by removing the breast bone that hangs below the curve of the ribs. To do that, find where the rib bone ends. You will find a curved piece of meat, the breastbone, attached at the bottom. Sometimes it has a bit of the sternum bone attached.

With the pork ribs facing up, place the blade of your knife beneath the bottom of the rib bones and run it carefully along the curve of the ribs. You may have to do this once or twice to make a clean line at the rib tip section.

Rack of spare ribs, trimmed to show breast bone and flat meat removed.

Remove the flap

The next step is to remove the flap meat, the odd triangular-shaped piece after the last rib. To do this, simply cut between the last rib and the meat with your sharp knife, along the bone, removing the excess meat.

Remove the skirt

With the bones still facing up, remove any access meat along the edges of the ribs. This is known as the skirt meat and may or may not be present depending on your butcher.

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Take the time now to trim any excess fat hanging off the ribs on either side. Don't remove every ounce of fat, as it adds flavor and moisture, but if there are large pockets hanging to the outside of the meat, you can trim those now. You can use all of these trimmings in soups, make stocks, or cook them for quick snacks.

When done with all of the trimming, your final product will be an even rectangular rack of St. Louis cut ribs.

Infographic for how to trim ribs.

Remove the membrane

The last step for how to trim spare ribs is the same for any rack of ribs, removing the membrane. This long silver skin runs along the back of the ribs and, when removed, makes for a better bite when finished. Once you learn how to remove the membrane from a slab of ribs, there's no going back.

Start by sliding the tip of a dull butter knife along the bone, under the membrane, and gently wiggling and pulling up. We like to start at from the second longest bone, almost at the edge of the membrane. As you pull up gently, the silver skin will loosen a bit. Using a paper towel for a good grip, grab the membrane and gently pull back. This may come off in one easy pull, but it often takes a few tries to remove the whole membrane. It's a skill where practice will indeed make perfect.

Now that you have a perfectly trimmed rack of ribs, you need to decide the best way to cook them.

Bone side of a uniform rack of ribs showing the thing membrane.
Bone side of a full spare rib rack showing membrane removed.

FAQs

Do you have to trim spare ribs?

No, you do not have to trim spare ribs. Trimming the slabs of ribs creates the St. Louis style ribs, which cooks more evenly, but you can smoke spare ribs right out of the package.

Do you remove the fat from ribs before cooking?

Fat helps add moisture and flavor to ribs, so you don't want to remove all of it. But you do want to trim any fat that's hanging or is too thick from the meaty side of the ribs.

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Do You have to remove the membrane from the pack?

We get it; peeling off the membrane is frustrating. However, it is a key step to making every bite of your ribs more enjoyable. No, you do not ‘have to' but we find it such an important step, we never skip it.

Learning how to trim spare ribs is an essential skill for any barbecue enthusiast or home cook. Properly trimming the ribs not only improves their appearance but also enhances their flavor and tenderness to help you not overcook them. Remember to remove the membrane, trim excess fat, and shape the rack for even cooking. With practice and attention to detail, you'll soon master the art of trimming spare ribs and be able to enjoy deliciously succulent results every time you fire up your grill or smoker. Grab your knife, and get ready to elevate your rib game!

Save this recipe for later by clicking the ❤️ button on the recipe card. Did you know you can save all of your favorite recipes right to your own recipe index on GirlCarnivore to find them easier later on?

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

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Preparing spare ribs for smoking or grilling can be a bit of an art form, and it all starts with the trimming process. Properly trimmed ribs not only look more appealing but also cook more evenly, ensuring a perfect result that fall off the bone.

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REMOVE THE STERNUM / RIB TIPS

  • start by removing the breast bone that hangs below the curve of the ribs. To do that, find where the rib bone ends. You will find a curved piece of meat, the breastbone, attached at the bottom. Sometimes it has a bit of the sternum bone attached.

  • With the pork ribs facing up, place the blade of your knife beneath the bottom of the rib bones and run it carefully along the curve of the ribs. You may have to do this once or twice to make a clean line at the rib tip section.

REMOVE THE FLAP

  • The next step is to remove the flap meat, the odd triangular-shaped piece after the last rib. To do this, simply cut between the last rib and the meat with your sharp knife, along the bone, removing the excess meat.

REMOVE THE SKIRT

  • With the bones still facing up, remove any access meat along the edges of the ribs. This is known as the skirt meat and may or may not be present depending on your butcher.

  • Take the time now to trim any excess fat hanging off the ribs on either side. Don't remove every ounce of fat, as it adds flavor and moisture, but if there are large pockets hanging to the outside of the meat, you can trim those now.

REMOVE THE MEMBRANE

  • Start by sliding the tip of a dull butter knife along the bone, under the membrane, and gently wiggling and pulling up. We like to start at from the second longest bone, almost at the edge of the membrane.

  • As you pull up gently, the silver skin will loosen a bit.

  • Using a paper towel for a good grip, grab the membrane and gently pull back. This may come off in one easy pull, but it often takes a few tries to remove the whole membrane.

  • When done with all of the trimming, your final product will be an even rectangular rack of St. Louis cut ribs.

By: Kita
Title: How to Trim Spare Ribs: Step-By-Step Guide
Sourced From: girlcarnivore.com/how-to-trim-ribs/
Published Date: 9/20/23

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Frequently Asked Questions

How to Start an Electric Grill

To start an electric grill, you need to find a reliable supplier who sells quality equipment at affordable prices. First, choose the type of grill that you want. Then, you should consider how much space you have for the grill, where you plan to place it, and whether you want to use gas or electricity. You should also consider whether to choose from charcoal or propane grills.

What is the difference in a grill and a smokehouse?

Grills are open-flame cooking devices that use open flames to heat food. A smoker is a device which uses smoke to cook food.

Grills are used for grilling meats, vegetables and seafood. Smokers are commonly used to smoke meats and cheeses as well as fruits and vegetables.

There are many grills on today's market. There are many different types of grills on the market today. For example, a pellet grill is good for cooking large cuts of meat, while a kettle grill is better for cooking steaks and chicken breasts.

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How do you keep a charcoal grill lit.

Light the charcoal first and then place them on the grill. This will keep the charcoal grill lit. A chimney starter is the best way to do this. This device is made up of a tube of metal that has been filled with charcoal and briquettes. Once ignited, it creates hot air which rises through a chimney and ignites the charcoal within the grill.

How to Start A Propane Gas Grill

Propane gas grills are one of the easiest types of grills to use. You simply fill up your propane tank, light the grill, and wait for food to cook. Propane is safe and easy to use.

You can also buy propane tanks at Home Depot and Lowes. They come in sizes that range from 20 gallons to 60.

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Statistics

  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (omahasteaks.com)
  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (cnet.com)

External Links

epicurious.com

foodnetwork.com

youtube.com

How To

Five Common Mistakes When Grilling Over Charcoal

You should avoid making mistakes when grilling with charcoal. These are five rookie errors to avoid when grilling with charcoal.

1) Don’t use too much coal.

Grilling is a very simple way to cause food to burn. You must ensure that you have the correct amount of charcoal in your grill to cook the food. The fire could go out faster if you add too much charcoal. You won't be able to get heat from the fire. This will mean that your food may lose its flavor.

2) Keep the lid tightly closed.

The smoke that gives your food its distinct flavor can be lost if the lid is left open. The lid should be closed so that the smoke remains inside the grill. But, you should not cover the entire grill. Instead, only cover half of the grill to keep it visible.

3) Don't forget to turn off the gas.

It is important to remember to shut off natural gas before closing the lid. Otherwise, you will end up having a lot of carbon monoxide poisoning. Grilling is one of most common causes for death.

4) Don’t leave the grill unattended

It is important to always look after the grill while you are using it. For any problems, be sure to have someone with you. Keep the lid tightly closed while you're away.

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5) Never use lighter fluid.

The fluid that is lighter than the recommended one is extremely flammable. Therefore, you should never use lighter fluid when grilling. Instead, use water in a spray bottle. This will enable you to easily extinguish any flames.

Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/delectable-labor-day-recipes-to-bid-farewell-to-summer/

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