Cooking with Smoke and Fire–Get the Better of the BBQ | Test Kitchen Boot Camp

Byamazingfoodstv


Cooking outdoors can seem challenging. But two coaches break it all down as we explore core techniques for successful grilling and barbecue.

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46 Comments

  1. I am late to this party but great video. I have a question for you. In this video near then end of the cook Morgan uses the Texas crutch and in a prior brisket video Bryan also used the Texas crutch. In both cases the meat was returned to the grill. Once wrapped in foil is there any reason the cook could not be completed in a 275 degree oven?

  5. snakes using briquettes….mmmmm…that accelerant taste. our bbq has the two side baskets for the coals and tray with water goes between them. the top grate has hinged parts, so you can add coals as needed. obviously you put the meat directly over the water tray, not the coals.

  6. You only need wood at the beginning of the snake. Meat only absorbs smoke flavor before the stall. After 160, smoke will just make meat bitter, not smokey. And above boiling point, water doesn't add humidity. It keeps the temperature down. Above 212 water turns to a gas and carries heat out the top vent. It can't get hotter than 212 and the chimney effect carries the heat out so you maintain low and slow. A lot of BBQ people don't understand the purpose of the water pan. It's all about low and slow. It isn't about moistness.

  7. I clean my grill grates with wadded up aluminum foil. It works great😎 then I oil the grates with rolled up and tied cloth, usually an old T-shirt, which I make up a bunch at a time. You can also put several rolls in a zip-lock bag with the oil and be ready to go anytime.

  9. Every grilling I've seen you guys do, you always clean and oil the grill before putting the meat on it. Okay I get that, but my question is this: Is there a reason why (or why not) the grill couldn't (or shouldn't) be cleaned right after cooking? Since the meat just came off of it, and the gunk is still "fresh", wouldn't it be better to do it then instead of a few days later when it's sat for a time? Or does it make any difference at all? Thanks.

  19. Sure , We have picnic no need to go far away from home , just stay at our home garden and enjoy it !!!!! on picnic, What a bomb with delicous meals here !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!^^

  20. Question about the snake — Did you leave the top and bottom vents wide open? I've never done a snake so I've always left the bottom vents wide open and the top vent only open about a third. But I might need to try the snake. Thanks

  22. Great Video! I am confused! Where do I add the Pellets? Can I use the pan full of water to drown the snake if I need to? If I get bit by the snake can I wrap it in foil and use the Texas Crutch to go get help? If my meat is resting is that a good time for me to take a nap?

  23. Thanks Bryan. I LOVE salmon but have been afraid to put it on the grill…fear of it sticking or falling through. I will give this a try. I think you were surprised too that it turned over beautifully. I conquered the cubano sandwich….I've got this.

  24. Morgan, you are right that wrapping stops creating bark when the bark is right. The other reason is to finish the cook by braising, so that the huge chunk of pork or beef will finish in a more reasonable amount of time.

    Your sandwich looks great.

  28. This is so very great. I can see all the things I've been doing wrong and why my grilling never was what I wanted. This boot camp series may have started due to the Pandemic but it has really been really informative. Please keep them coming. Would love to see a great steak grilled. I may even try to smoke something. Thank you, thank you.

  35. I like the way you all demonstrated how to cook on both the charcoal and gas grill and used the charcoal grill to cook both the fish and pork roast on. I have a wood grill just like the one you all used and use to cook on it regularly until I got my Instant Pot and began cooking in it instead. The meat cooked on it is fall off the bone delicious and I place the meat in the oven for about 10 minutes to broil the outside more and it is ready to devour.

  37. Brian always seems to have some good jokes. 😁
    I don't have a lot experience with grilling so I enjoyed this very much. 😊
    The color on that salmon was gorgeous. 😮
    I loved the smoking tutorial. I'm counting the days until I can finally start. 😫
    That sandwich looks so good right now. 🤤
    Morgan seemed very nervous during her segment. No pressure! Be in the moment. You did a fantastic job. 👏👏🤗
    Thanks, everyone!
    💜💚

  46. Love love love this video. i'm learning a lot, and not using a weber kettle. I'm using a Big Boy charcoal grill without vents, and a half hood, and a bed of pea stones in the bowl of my brazier, lined with double foil. Thanks

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