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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-06-2013, 02:46 PM   #1
cameraman
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Default What's your number one bbq / grilling no no?

My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.
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Unread 05-06-2013, 02:48 PM   #2
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I never put the chicken over the fire for the grill marks until they are just about perfect for coming off the grill.
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Unread 05-06-2013, 02:50 PM   #3
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Grilling without a beer in hand is my primary no no.
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Unread 05-06-2013, 02:51 PM   #4
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running out of fuel, coals or gas.
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Unread 05-06-2013, 02:51 PM   #5
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Never light a fire while wasted.
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Unread 05-06-2013, 02:54 PM   #6
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Quote:
Originally Posted by cameraman View Post
My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.
I dont have that problem

you need to use the indirect method

I go with lighting the fire with a buzz on

One time I fell on my charcoal chimney when it was hot

that was not good LOL

Once it cooled off I was able to bend it back in shape. Luckily I was wearing long pants and not shorts
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Unread 05-06-2013, 02:56 PM   #7
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Relying solely upon a "guru" system to do all the work of Q'ing is my no-no. Nothing against any of the guys that do, of course!

Just personally wouldn't use one for my Q'ing.
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Unread 05-06-2013, 03:02 PM   #8
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Quote:
Originally Posted by cameraman View Post
My number one no no is grilling boneless skinless chicken breasts or pork chops without brining them first. This is a sure fire way to get chewy, dried out meat. What's your major no no.
Not letting Redhot cook the boneless skinless chicken breasts for me.
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Unread 05-06-2013, 03:06 PM   #9
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Never use a gasser, never use Kingsford, never use lighter fluid!
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Unread 05-06-2013, 03:08 PM   #10
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Twenty years ago propane could be gotten only through a distributor not at every grocery store. More than once right in the middle of cooking I ran out and these weren't operations open on a Sunday afternoon. Now I use lump and keep a stack of bags in the garage.
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Unread 05-06-2013, 03:12 PM   #11
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Quote:
Originally Posted by jimstocks53 View Post
Twenty years ago propane could be gotten only through a distributor not at every grocery store. More than once right in the middle of cooking I ran out and these weren't operations open on a Sunday afternoon. Now I use lump and keep a stack of bags in the garage.
Not to be an a-hole but couldn't you have kept a back-up tank of propane just like you keep a stack of lump now so you dont run out? Just wondering
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Unread 05-06-2013, 03:15 PM   #12
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To Be, or NOT to be, that is the question.

Or was it???? :D
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Unread 05-06-2013, 03:18 PM   #13
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When making beer and bourbon chili in a cast iron dutch oven on a charcoal grill, ADD THE BOURBON LAST.

While the huge fire ball looks cool from a distance, it will scare the crap out of you when you are standing inches from the grill.

Just another thing in life I had to learn the hard way.
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Unread 05-06-2013, 03:22 PM   #14
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No farkin lighter fluid! Ever!
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Unread 05-06-2013, 03:22 PM   #15
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Quote:
Originally Posted by Bludawg View Post
Never use a gasser, never use Kingsford, never use lighter fluid!
GET OUT OF MY HEAD!! Dead on to how I feel, brother.

Another No-No is: Thick, white smoke is NOT how you smoke food.
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