When was the last time you had a good barbecue? Here are some things to remember to help you come up with the perfect barbecue.
The choice of wood that you use can have some bearing on how your barbecue comes out as these impart different flavours to the meat. (Yes, unfortunately, your neighbors’ complaint that their food has a taste of wood in it actually does have some basis.) In addition, some types of wood burn faster than others. Many suggest that the best way to barbecue is to use a combination of wood and charcoal to optimize smoke flavour and consistent burning. (Let’s see what your neighbors can say about that one.)
As far as charcoal is concerned, buying a commercial bag of processed charcoal briquettes is fine, although lump charcoal may be better. The main difference between lump charcoal and brisquette charcoal is that the first has not been ground and shaped. Lump charcoal is considered a purer form of charcoal and is obviously preferred by purists over processed charcoal.
Ideally, you should use a chimney starter because this ensures a consistent heat level for the coal. Or, you could also use an electric iron to heat the coals. Others simply soak the charcoal in lighter fluid and light them, a technique which is quick and easy, although this can impart unnatural chemical flavours to the meat. Better to use denatured alcohol to avoid the aftertaste problem.
After 15-25 minutes, the coals are covered in ash. For indirect cooking, spread the coals around the grill’s perimeter and place the meat in the grill’s center. For direct cooking, pile the coals together in the center right underneath the meat.
Gas grills are ideal because they are easy to light and the heat they generate is easy to control, using those gas valves on the burners (the one with the knobs). However, purists still prefer cooking with charcoal because they claim gas grills lack the flavour that comes from cooking with wood and charcoal. Gas grills are also more expensive, but they are also cleaner since they do not produce ashes or air pollution.
December 11th, 2008 at 6:52 pm
What type of sausage do barbecue joints use?
I love barbecue joints like Famous Dave's. When I order their Hot Link Sausage, I'm always trying to figure out what type of sausage it is. Maybe its the cooking technique but it doesnt remind me of bratwurst or anything like that. Anybody know what type of sausage it is?
December 11th, 2008 at 11:54 pm
A hot link is a hot link. The best hot link in the world is Potter's Brand made in Durant, Oklahoma.
BBQ joints smoke the links [slow cooking over wood smoke] to give them that extra special flavor.
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December 11th, 2008 at 11:56 pm
I don't know where you live, but where I live you can get hot links in a jar or in a pack like hot dogs in that section. Check it out. It also might be Andouille. You should just call and ask, I am sure they buy it.
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December 11th, 2008 at 11:58 pm
It is not listed in their Food Ingredients List. Try e-mailing them.
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December 12th, 2008 at 12:00 am
I love me some Famous Dave's!
I don't know what sausage they use either , mostly 'cuz I go for the pulled pork and beef brisket.
But if you wanna try some great sausages on the grill then try sweet Italian sausage or Andouille or Johnsonville Bratwurst.
The Johnsonville's ROCK!
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December 12th, 2008 at 12:02 am
KIELBASA in my area
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LIFE
December 12th, 2008 at 12:04 am
You can actually find Hot Links. My fave brand is Klements. And I know what you mean. I LOVE Famous Dave's. Have you had the Manhandler sandwich Memphis style? It is brisket, the hot links, BBQ sauce and cole slaw. Oh my……..it is that good!
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