Cooks Illustrated article on charcoal
Tom in Virginia Beach
Should I use charcoal briquettes and hardwood lump charcoal for
different applications?
Conventional wisdom dictates that hardwood (or "lump") charcoal flames
up fast and furious, while charcoal briquettes burn low and slow. For
that reason, most of the outdoor-cooking guides in our library
(including our own) recommend briquettes for barbecue (cooking ribs
and briskets) and hardwood for quick, direct-heat grilling (cooking
burgers, steaks, and chops). Two dozen grilling gurus couldn't be
wrong, right? We headed to the test kitchen's back alley to find out.
We filled 6-quart chimneys with either hardwood charcoal or
briquettes. Just before lighting the match, we outfitted the cooking
grate with seven thermocouples -- wire probes that feed temperature
data to an attached console -- and set about recording heat levels at
five-minute intervals. We ran the tests a dozen times and then
analyzed our data.
The results were startling. In every test, the briquettes burned as
hot, or hotter, than the hardwood. In the grilling tests, the fires
produce nearly identical heat for about 30 minutes-enough time for
most quick grilling tasks. From there on, the hardwood coals quickly
turn into piles of ash, while the briquettes slowly lost heat.
As we've always contested, slow-cooking a pork shoulder for eight
hours would be a high-maintenance affair with hardwood. Our briquettes
took nearly three hours to fall below the 250 degree mark; in that
time we'd have to refuel the hardwood fire twice. The slow, steady
descent of the briquettes is perfect for this job.
So what about our old assumptions? Hardwood is, in fact, the hotter-
burning charcoal, at least when comparing charcoal pound for pound.
But most outdoor cooks measure out charcoal by volume (filling a
chimney), and a 6-quart chimneyful of briquettes weighs more than
twice as much as the same volume of hardwood.
And briquettes are cheaper: Filling a chimney with lump charcoal costs
about $2 compared with just $1.37 for briquettes.
Sherman Watkins
Sherm
Smoking in Montana's Banana Belt
John Douglas
John
Bill Martin
losing confidence in him whenever it comes to "BBQ" or "Grilling".
Bill
you've got it made. -Groucho Marx (1890-1977)
John Douglas
It almost makes me wonder about the rest of their findings. You have sent
them messages, I sent one last week. One would hope they would consult
someone who has credentials and NO, I am not referring to myself. I guess
they don't take outside comments well.
J
Gerry Curry
Gerry Curry
Curry Systems & Consulting
546 Cedar Lake Rd, R.R. 1
South Ohio, NS, B0W 3E0
phone (902) 649-2368
iChat & AIM - gcu...@mac.com
Authorized Apple Canada
Value Added Reseller
Netopia VAR
Dantz Partner
Apple Developer Connection
Never ask a man what computer he uses.
Bill Martin
peelings out of the sink or ... etc.
Bill
Bill Martin
resurrect old foods and cooking methods that have fallen into the
"shortcuts" category.
He should just stick to what he does best. And BBQ and Grilling ain't
it.
Bill
> <Disclaimer.jpg>
>
>
>
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>
Puritanism: The haunting fear that someone, somewhere may be happy.
-H.L. Mencken, writer, editor, and critic (1880-1956)
Andrew Stanley
<BFG>
I collect hobbies
Bill Martin
Award-Winning Method ever since. I KNEW had been struggling with that
before I wrote it out for you guys.
So glad to have been of help.
(BIGGER F G)
Bill
On Jul 10, 2009, at 3:24 PM, Andrew Stanley wrote:
>
> Or 250 words on how to remove an entire roll of Jimmy Dean from the
> packaging?
>
> <BFG>
>
98.878219° W
Will Syrup
Not unless its some silly-ass Kitchen HINT on how to clean up potato
peelings out of the sink or ... etc.
is this the dumb ass were bashing this week?? :O)
Christopher Kimball founded Cook's magazine, a national magazine for
cooking hobbyists, in 1980 and served as publisher and editorial director
through 1989. In 1984, Chris founded the Who's Who of Cooking in America, to
honor leading American chefs, restaurateurs, vintners, food writers, and
food producers. In 1993, Chris relaunched Cook's magazine as Cook's
Illustrated and in 2005 founded Cook's Country. Chris serves as publisher
and editor of both magazines. Chris is also the host of America's Test
Kitchen, a public television cooking show now in its eighth season. He is
also the host and executive producer of a new TV show, Cook's Country, which
aired with its first season in September 2008. Chris is a regular
contributor to NBC's The Today Show and The CBS Early Show and has been
featured in many publications, including The New Yorker, the Wall Street
Journal, The New York Times, People magazine, The New York Times Book
Review, the Washington Post, and the Los Angeles Times. Chris is also a
columnist for the Boston-based TAB newspaper group. He was inducted into the
Who's Who of Food and Beverage in America in 1996. He is also the author of
The Cook's Bible, The Yellow Farmhouse Cookbook, Dear Charlie (Christopher
Award Winner), The Dessert Bible, and The Kitchen Detective. He lives in
Boston and Vermont with his wife, Adrienne, daughters Whitney, Caroline, and
Emily, and son, Charles. Christopher Kimball is a graduate of Columbia
University.
--------------------------------------------------
From: "Andrew Stanley" <asta...@gmail.com>
Sent: Saturday, July 11, 2009 5:24 AM
To: <SmokeR...@googlegroups.com>
Subject: [BBQ] Re: Cooks Illustrated article on charcoal
>
Steve Sheffield
Oh.. and I like the Fall Hill Country Q-Fest
Steve
Plant City, FL
Bill Martin
On Jul 10, 2009, at 9:08 PM, Steve Sheffield wrote:
>
> What does a bazillion year old fart in F-burg know about street
> creds (sic)
picked up two new clients today because of that! I like THAT!
>
> Oh.. and I like the Fall Hill Country Q-Fest
gonna have to figure it out for ourselves. LOL!!
Bill
mass-produced by unskilled labor.
Wernher von Braun
(1912-1977) German-USA engineer. He pioneered all aspects of rocketry
and space exploration, first in Germany and, after World War II, in the
U.S.
Will Syrup
getting everything wrong about BBQ and grilling ---a bit strong IMHO
Will --smiling in Omura on a very wet rainy morning.
--------------------------------------------------
From: "Bill Martin" <bma...@island-styles.com>
Sent: Saturday, July 11, 2009 10:34 AM
>
>
Bill Martin
On Jul 10, 2009, at 9:22 PM, Will Syrup wrote:
> getting everything wrong about BBQ and grilling ---a bit strong IMHO
I've been subbing to the mag for several years, and the website for
nearly the same amount of time.....
Every time Summer rolls around, the mag and website both say basically
the same thing year after year.... about cleaning the grill, oiling
the grill, starting the coals.
And I'm sure that first-time backyard grillers find this necessary.
But, he just doesn't "get" BBQ!
The thing I object to is over and over they continually promulgate the
same thing about using briquettes, about soaking the wood, and trying
to cut corners on low and slow cooking by using the kitchen oven....
and a number of other things that we have discussed and pretty much
rejected on this list for the last 15 or more years, as not a way we
have discovered works.
> (prom⋅ul⋅gate [prom-uh
Will Syrup
on this list needs Chris Kimball's advice. I lived in a condo from 1990-2004
and a lot of his short cuts and recipes came in mighty handy. I now have the
time, space, money, and equipment to try and do it right, that’s the reason
I joined this list. I still consult CI before I buy any new kitchen item or
cook something new. I lived 2 blocks from Tony Roma's, that was about as
good as you could get till Molly's smokehouse opened.
Will--
Sent: Saturday, July 11, 2009 11:43 AM
>> –verb (used with object), -gat⋅ed, -gat⋅ing.
>> 1.
>> to make known by open declaration; publish; proclaim formally or put
>> into operation (a law, decree of a court, etc.).
>> 2.
>> to set forth or teach publicly (a creed, doctrine, etc.).)
>
>
> Look at Chris Kimballs take on doing "Texas-style" BBQ brisket THIS
> summer. I don't know anyone on this list that would dream of doing a
> brisket like that and calling it "Texas-style" BBQ Brisket. It may be
> edible, tasty, (I've even eaten oven cooked brisket here in
> Fredericksburg, Texas, but it isn't BBQ. It IS brisket, it is tender,
> it is edible and tasty, but it isn't BBQ!), but for him to say he is
> making Texas-style BBQ with that method is just not my idea of what
> constitutes BBQ brisket. And I learned everything I KNOW about
> brisket BBQ I learned from members of this list. Belly Maynard, Big
> Jim Whitten, Ole Man Jim, Danny Gaulden, Bruce Cook, Gary Wiviott,
> Garry Howard, Kit Anderson, Jim the Aerospace Engineer, and others too
> numerous to list and many who have passed on to that last Q-Fest in
> the sky.
>
> I don't doubt for a minute that what he ends up with is tasty and
> edible. But he's all about doing it in less time than it really takes
> to do it right.
> He NEVER really discusses or points out the deep "smoke ring" on the
> meat, or the burnt ends, or the bark; the way the meat is fork-tender
> or the deep smokiness of the meat deep in the muscle. Sugar plays a
> big part in the "crust" he makes.... which reminds me of Tony Roma's
> than any BBQ I like.
>
> The only thing he hasn't suggested, that I can find, is boiling or
> steaming the ribs. But I wouldn't be surprised if that is next.
>
> Bill
>
>
>
> "It's common knowledge among the clergy that God invented beef
> briskets for
> Texans".
> ........Cactus Pryor
>
>
Bill Martin
with. As I said.... it may be good food.... but it ain't BBQ
Before he starts telling people how to make BBQ, he should probably
learn from people who actually do it or stick to what he knows.
He's just too arrogant in his ignorance.
Bill
.....Louie, from Casablanca
Sherman Watkins
Will Syrup
but it ain't BBQ----I like Meathead's definition of barbecue article.
www.amazingribs.com/tips_and_technique/cooking_glossary.html
Sent: Saturday, July 11, 2009 12:56 PM
Will Syrup
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Millionaire Brisket With Coffee and Beer Mop Sauce
BBQ U Season 4,
Southwest Revisited
Method: Indirect
Yield: Serves 8 to 10
Advanced Preparation: 4 to 24
hours for marinating the brisket
For the rub and brisket:
1/4 cup coarse salt (kosher or sea)
1/4 cup firmly packed light brown
sugar
1/4 cup sweet paprika
2 tablespoons pure chile powder
2
tablespoons freshly ground black pepper
1 tablespoon onion powder
1
tablespoon garlic powder
1/2 teaspoon dried oregano
1 center-cut piece
beef brisket (5 to 6 pounds)
For the mop sauce
1 cup beer
1 cup apple cider
1/3 cup cider vinegar
1/3 cup
coffee
1/3 cup beef or chicken stock (preferably homemade)
1/4 cup
Worcestershire sauce
2 tablespoons Tabasco sauce or another hot sauce
2
teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly
ground black pepper
6 slices bacon (optional)
Jim�s Really Easy and Really
Good Barbecue Sauce (recipe follows)
You�ll also need:
4 to 6 cups wood chips or chunks (preferably hickory or maple), soaked for 1 hour in water to cover, then drained
1. Make the rub: Place the salt, brown sugar, paprika, chile powder, pepper, onion and garlic powders, and oregano in a small bowl and stir to mix.
2. In the unlikely event your brisket comes covered with a thick layer of fat, trim it to a thickness of 1/4 inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. (You�ll have about 3/4 cup more rub than you need for the brisket. The leftover rub will keep for several months in a jar.) You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for several hours, or even a day ahead.
3. Make the mop sauce: Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning, adding more salt as necessary.
4. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.
5. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices, if using, over the top of the meat, then cover the grill. Cook the brisket until very tender, 5 to 6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce once an hour for the first 5 hours. If the brisket starts to brown too much, generously baste it with mop sauce, wrap it in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you�ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.
6. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat, or better yet, serve it on the side.
Bill Martin
On Jul 10, 2009, at 11:27 PM, Sherman Watkins wrote:
> BTW despite what Belly said, I did not cover Dr. Pepper and beef
> brisket when I was over helping someone cook their first brisket
> tonight. :-)
LOL!!! You mean you didn't "bite" on that bit of leg-pulling? Oh,
yeah.... I did, but only once!!!
How many ziplock bags of Goat Pills did you buy from him?
Bill
When you're up to your ass in crocodiles, it can be difficult to
remember that the original objective was to drain the swamp!
Bill Martin
On Jul 11, 2009, at 12:25 AM, Will Syrup wrote:
>
> look who's calling who --ARROGANT :)
a sin against all mankind.
<GRIN>
Bill
Bill Martin
wood, soaked in water", Merrill notwithstanding.
If you MUST or are FORCED to use chips of wood.... just wrap them up
(dry), tightly in HD Foil and poke a leeetle hole in the foil, and
then put them on the gas burner or lit charcoal. The foil, and
TIGHTLY wrapping will slow down the instant combustion.
Soaking chunks of wood is just asking for trouble with creosote and
tar floating around. It's chemistry and physics, not my personal
opinion. So, take it or leave it. YMMV.
Bill
On Jul 11, 2009, at 2:23 AM, Will Syrup wrote:
> maybe Chris attended Steven Raichlen's BBQ U
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Mike Chester
I know what you mean. People who THINK that the know everything really
annoy those of us that DO.
Mike Chester
----- Original Message -----
From: "Bill Martin" <bma...@island-styles.com>
To: <SmokeR...@googlegroups.com>
Bill Martin
How right you are!!!
Bill
it.”
........Voltaire
Stan Marks
On Jul 10, 2009, at 12:27 PM, John Douglas wrote:
>
> This test is so flawed I don't know where to start..................
Interestingly, I read that article, recently, too, and I found so
many flaws and misconceptions that I felt compelled to write CI and
offer my $.02-worth. Here's their reply, with my original message at
the bottom:
====================
On Jul 13, 2009, at 3:54 PM, Lisa McManus wrote:
> Dear Stan,
>
> Your letter was interesting (and I might want to call your wife as
> an expert source when we next test charcoal)! The testing you are
> referring to, comparing the performance of hardwood to briquettes,
> was conducted in July 2005, and was referenced recently as a summer
> topic. I appreciate hearing your perspective. I'm going to hang
> onto this email and when we next test types of charcoal, we'll look
> into some of your suggestions.
>
> Sincerely,
>
> Lisa McManus
>
> Lisa McManus
> Senior Editor
> Cook's Illustrated
> 17 Station Street
> Brookline, MA 02445
> 617-232-1000, Ext. 155
> Lisa.M...@AmericasTestKitchen.com
>
> From: <rep...@americastestkitchencorp.com>
> Date: July 10, 2009 12:54:15 PM EDT
> To: <co...@americastestkitchen.com>
> Subject: Magazine Content - Comment on Article or Product
>
> Name: Stan Marks
>
> Email Address: swm...@yahoo.com
>
> Date Sent: 7/10/2009 9:54:15 AM
>
> Type of Issue: Magazine Content - Comment on Article or Product
>
> Select a Topic: Comment on Article or Product
>
> Description: Regarding your article comparing charcoal types
> (hardwood lump or briquettes), I would like to offer my $.02-worth,
> as a seasoned (no pun intended ;) veteran of low-and-slow barbecue.
>
> First of all, your test appears to be biased in favor of grilling -
> not low-and-slow barbecue. You tested both types of charcoal to
> determine how high and for how long they would hold their
> temperatures, pronouncing briquettes as the winner.
>
> First of all, how many different brands of lump charcoal and
> briquettes did you test? Not all lump charcoals are created equal,
> and the same can be said for briquettes, as well. If you only used
> one brand of lump and one brand of briquettes (Kingsford, I would
> guess), that would hardly constitute a very "scientific" (or fair)
> test!
>
> For low-and-slow barbecue, I use either Royal Oak lump or Kingsford
> Charwood (lump) in my Weber Smokey Mountain smoker. I use the Royal
> Oak for short-term cooks, like ribs or chicken, because it does
> tend to burn up faster. Still, I can typically get as much as 5-6
> hours of cooking heat from one load of Royal Oak lump at
> temperatures of 225-250º.
>
> For longer cooks, such as pork butts or beef briskets, I prefer to
> use the Kingsford Charwood. It is a denser, heavier charcoal made
> from renewable tropical hardwoods, and I have gotten upwards of 12
> hours at 225-250º from one load of charcoal!
>
> Of course, fire control, via adjustable draft intake dampers and
> fire layout, is the key to using lump charcoal successfully.
>
> There are several reasons I prefer to use lump charcoal over
> briquettes, with the first and foremost being that lump is made
> from pure wood, with no fillers like limestone dust, borax, or
> ANTHRACITE COAL DUST, which might impart not only objectionable
> flavors to the meat but might also infuse potentially toxic
> compounds into those meats! (FYI, my wife has her doctorate in
> chemistry and teaches at the college level. For her doctoral
> dissertation, she did extensive work with various types of coal,
> and she has some very definite doubts about the safety of charcoal
> that contains anthracite coal dust!)
>
> Well, enough for now.I will look forward to hearing your thoughts
> on this subject.
>
> Stan Marks
> Laurel, MS
>
>
Stan Marks
On Jul 11, 2009, at 10:31 AM, Mike Chester wrote:
> People who THINK that they know everything really
> annoy those of us that DO
That's another one for the sig files. :)
Stan
Bill Martin
Well written!!
Bill
Peace for an hour, imagine how serene and quiet it would be until the
looting started.
...................unknown
Will Syrup
the reply. :)
Will
Sent: Friday, July 17, 2009 12:50 AM
phil wingo
Bill Martin
Lisa McManus.... Office Manager. Form letter template.
Bill
for you are crunchy and taste good with sauce."
Stan Marks
Stan
Meathead
have read Cook's test and it seems reasonable. Where is it flawed?
meathead
On Jul 10, 12:27 pm, "John Douglas" <JohnDoug...@cox.net> wrote:
> This test is so flawed I don't know where to start..................
>