Tips and Tricks.
Get the most from your G'rillaQue. Here are some ideas about setting up and using. We're always glad to hear more, so comment or email at admin@changonbbq.com! Gracias!
Low and Slow:
Minion Method
This is a method where a 'chain reaction' of burning charcoal sequentially is established. This is most commonly used in low and slow techniques.
The method uses a small number of lit coals to light unlit coals. As the new ones light up, the old die. This keeps the number of lit coals approximately constant, and hence the temperature stable. Jim Minion is credited with pioneering this process. Read about it here.
This method works stunningly with the G'rillaQue. It's the 'go-to' method for the low and slow cooks. Read more here.
Lighting for Low and Slow
For classic BBQ, low and slow is the way to go. The G'rillaQue works especially well for this style for several reasons: it holds a lot of fuel, it holds a lot of water for a moist atmosphere, it provides plenty of room in the indirect zone for a lot of 'que to be made. Fabulous.
The steps are straightforward:
-
Set the lower vent to half open.
-
Fill a significant portion of the direct zone with unlit fuel. Over time you'll find out how much you need (approximately) for certain cook lengths and temperatures. A full load (pictured) should be good for at least 5 - 6 hours - plenty for most ribs. Put a couple of chunks of smoking wood on top. No need to soak, and don't use many. 2 to 4 is sufficient, often you don't need any.
-
Light a small number of coals in a starter chimney (for the love of God, don't use lighter fluid). Let them get well ashed over, and add them to one side of the unlit coals, against the G'rillaQue (pictured).
-
How many coals? Depends on a number of factors. On a warm day, aiming for a 225F smoking temperature and using Kingsford blue - 12 to 14 coals is typically sufficient. Colder days / hotter smoking temperatures will require more. 20 or so is the most that's usually needed.
-
Stacking against one side? It seems to work. However, it's hard to say if there is any difference from just spreading them over the top of the unlit coals.
-
Lighter fluid vs chimney vs lighter cubes. Rather than using a chimney, a single cube under a pile of 12 briquettes also works well (put the unlit on top of them once they are ashed). I prefer the chimney method, but the cubes burn cleanly away in most cases and don't affect the flavor. Lighter fluid still seems to be a no-no. Conventional wisdom is that plenty of people say they can still taste it, no matter how little is used.
-
-
Once the 12 lighted coals are in place and ashed, add the drip tray, food grate and HOT water. Hot water is key. Cold water acts as a heat sink, and it'll take much longer to get your kettle to temperature.
-
Put the lid on. Set the upper vent fully open until the kettle reaches the desired temp. Add the meat and trim the upper vents. A quarter open is usually good for 225F target. Half open for 270F (more initial coals also needed). This varies with every cook.
-
Watch the thermometer! For the first 30 minutes or so. Adjust the vents and give them 5 to 10 minutes to find a stable temperature before adjusting again. After 30 minutes a steady temp should have been found.
-
Once stable, the G'rillaQue shouldn't require refueling or refilling for several hours.
The Reverse Sear
For absolutely, unequivocally the best description on the reverse sear, read Meathead's artcile here. This is really post is just a synopsis of his commentary.
The reverse sear is ideal for thicker cuts of meat such as thick steaks, loins or lamb shoulders for instance. Cuts where you want the beautiful crust that you get from grilling, but warming the center without incinerating the exterior is a challenge given the thickness of the cut.
Enter the reverse sear. This is simply starting with the meat on the indirect side of the G'rillaQue, then moving it to the direct side after the meat has got close to a serving temperature. This process allows the meat to warm through without burning, then a short burst of searing heat to get the oh-so-desirable crust on the outside.
The G'rillaQue enables this beautifully. The steps are:
-
Position the G'rillaQue so that there is sufficient room on the direct side to sear the meat. You don't want to be twisting and turning the meat to ensure a side is covered. No water needed.
-
Light sufficient coals in a starter chimney for a bed 1 - 2 coals deep. Let them begin to ash over, add to the direct side. Spread as needed.
-
Place the meat on the indirect side, with the leave behind digital thermometer in the thickest part. Close the lid. Adjust the vents about halfway open on the top. The bottom leave fully open.
-
The target temperature in the kettle should be between 225 and 275 (a wide range, admittedly. But try to avoid really hot temperatures of 350F or above). This brings the meat to its target temp gently.
-
Put more coals in the chimney and start the lighting process. There should be sufficient for another layer 1-2 coals deep.
-
Once the meat has come to temperature - 10 to 15 degrees beneath the target - lift the lid. This:
-
Slows the cooking of the meat dramatically
-
Allows airflow to the coals to start lifting thier temperature
-
-
Add the 2nd chimney of lit coals. The goal now is to get the direct zone HOT, HOT, HOT.
-
Once it's hot, slide the meat over and start the searing process. Flip / turn the meat every 20 - 30 seconds for a beautiful even sear.