/ck/ - Food & Cooking

>>15532885
No. You learn to grill by grilling. Not by reading some faggot book.

>>15532914
dingdingding

This is dumb. You can learn any technique from a book. I learned plumbing from a book. You faggots are dumb.

>>15532885
You didn't specify whether you have a charcoal or gas grill. Makes a big difference.

In general, when it comes to cooking meat, you're going to have to cook by feel. The heat of your grill will vary from what other people use, especially if you have to manage charcoal. Check as you go, Google "the palm test for meat" so you get an idea of how meat feels at different cookedness. If you've never grilled before, I recommend starting with thin burgers and steaks before trying more complicated meats. As a casual guess I would guess these take 5 min per side for an """average""" cookedness. Sausage also pretty easy too.

Certain vegetables might also be good for practice as they can be hard to overcook. Yellow squash, zucchini, corn, asparagus, eggplant, and mushrooms are all pretty obvious to judge by sight since they change color so obviously. Some people prefer to marinade then grill, but I usually like better just running them in a little butter or oil and marinating after they've cooked.

Once you're comfortable enough, the world is your oyster. Endless things to try. When summer comes I sometimes grill 5-6 nights a week. Good luck anon.

>>15532914
What a stupid fucking thing to say. Every time I post on this site there’s some absolute fucking retard with no reading comprehension that replies calling me out.

Did you read what I wrote? I’m looking for two things:

1. What temperature to cook something at

2. How long

That’s it. What I’m seeing is that say five different sites will have five completely different answers to this question.

For example. Bacon wrapped hot dogs. One told me 2 minutes each which is obviously wrong. One said five minutes a side. Hot dogs don’t have sides. One said TWENTY minutes. That’s a lot fucking different from two minutes.

>>15533288
Imagine not knowing how to gril a fucking hotdog.
Im sorry your father hated you

>>15533288
Have you never grilled anything before? This is bait or you’re completely monged in the head

>>15532885
For charcoal, you basically want an indirect smoking setup like this one: https://www.youtube.com/watch?v=KQ1do5y_X7M

You don’t need a charcoal holder rack thing, just a water pan. You don’t have to buy a water pan, if you have aluminum foil, just press a few layers of foil into a dish or pan until you have something that holds water.

Half of the grill coals, other half none, with water pan in the middle of the cool half. Pay attention to what the guy says about clearing the ash out. Remember, the more open the bottom holes, the more oxygen and more heat. The more open the top holes, the greater the loss of humidity and smoke.

If you set up this way, you can get things “looking good” on the cool side, then grill them on the hot side, then move them back to the cool side as a staging area. You can also put them back there if the outside is grilled to your taste but the center is not quite up to temp, a very common thing. The moisture in the pan makes the interior, when lid closed, humid, which keeps things from drying out too much.

Try to have quantifiable goals, like: I’m going to brine my chicken in buttermilk for 4 hours, go indirect with two chunks of cherry wood until center is 90, then open up the holes and grill uncovered until outside is beautiful, then back to cool side until 158, then rest covered for 5 minutes.

An indirect setup can be used to cook literally everything.

>>15532990
Thank you for an actually helpful reply. It’s a gas grill. The thing that gets me is these cooking website recipes seem like they’re written by someone that never actually made the recipe, with fake ai generated comments like “this looks delicious!” Never any comments about people actually making it.

For instance I looked up bacon wrapped hot dogs

1st site said 2 minutes at medium high heat
2nd said 5 minutes a side, didn’t specify heat
3rd said TWENTY MINUTES, didn’t specify heat
4th said 5-10 minutes at 400-450, that’s a lot of guesswork to infer
5th said 5 minutes a side a medium low heat

Just WHAT THE FUCK. I need a legit source of cook this at this temp for this long. But your hand test sounds like something more along the lines of what I need.

I can only ruin so many dinners that my family is counting on me to make. It’s really embarrassing having to go get McDonald’s after I fucked another expensive meal up on the grill.

>>15533307
Do you know off the top of your head exactly how long and at what temp to cook a bacon wrapped hot dog so that your little kid doesn’t get sick? No, you don’t.

>>15533307
Projection at its finest. Answer without googling the exact temp and time to grill two packs of hotdogs you flaming fucking faggot or get bent

>>15533331
Different anon here. I have experience grilling on gas and charcoal. Most grills have no thermometer or a shitty thermometer, so recipes talk about things in terms of medium heat or high heat. There’s also a fair amount of variation involved, e.g. you could have a bigger, thicker steak. It’s not like baking a cake and having an exact mass/volume to cook. For me, fucking around with the heat and playing with it is most of the fun anyway. Gas grills are very easy to control heat on, and you can get indirect heat from simply turning on the gas opposite your food. What exactly do you want to be able to cook?

>>15533331
You want two zones, hot and cool. For a gas grill this means one burner on, one off (for two) or one on med high, one low, one off (if three, etc). You need to be able to “get things going” on the cool side, and let them start to cook naturally before they go anywhere near the hot side. Again, specific quantifiable goals, for example: Dogs up to 100 on cool side, then to hot and direct, then back to cool until bacon 165, then off covered in foil.

>>15533365
What book did you learn this esoteric knowledge from? I need a real source and not second hand anecdotal data.

>>15533373
You’re such a faggot get out of my thread

>>15532885
>Get grill hot
>Put meat on grill
>Turn occasionally
There, that's it, you're a grill master. It's not rocket appliances. Season the meat and now you're a grill genius.

Just ask your local boomer, they've grilled and eaten grilled stuff more than you ever will

>>15533396
Don't do this with chicken.

>>15533365
That makes sense. Burgers, hot dogs, steak, fish. That’s about it.

One of my big hurdles is the internal temp. I can cook something until it appears done, but then I take it’s temp and it’s not 165 or so like it should be. What’s up with that?

>>15533401
Yes, do this with chicken, how the fuck else are you going to grill it?

>>15533396
But then what about when it’s not the right internal temperature? Just eat it anyway?

>>15533372
This is great advice, thanks for this. Everyone keeps calling me a retard for asking this but is there a good book or website to learn this kind of shit?

It’s like anyone wanting to learn anything and just calling them a dumb ass for wanting to do so. “You don’t need a drivers manual you learn to drive by getting into the car.” Like yeah, no shit but a 15 year old should read the driver manual handbook before doing so. I’d like to learn what I’m doing before fixing up hundreds more dollars in meat.

>>15533410
Are you fucking retarded? See >>15533372 You need a hot and cool side you fucking mong. That way you can indirect grill to the correct internal temp.

>>15533410
No. You have to consult a BBQ Bible to ensure the chicken is cooked.

>>15533410
Hey anon, there's this MAGICAL thing called a THERMOMETER, that'll tell you exactly what temperature the meat is. Crazy, right? Now, I'm sure you're thinking that such advanced technology is far beyond what you can afford, but can you believe it! A decent one might cost five bucks, at the most! It's so crazy! I'm sorry, I should have told you about that first, I mean, if you're confused about how to put meat onto hot metal, of course you've never heard of a thermometer, either.

>>15533407
Perfectly unlike you.

>>15533422
This may seem easy to you but it’s not really common sense to do this.

>>15533419
Unfortunately there really isn’t. Boomer youtube videos are the way to go.

>>15533407
>how the fuck else are you going to grill it?
looks like you need a book or something.

>>15533426
Is there a book that you can recommend on how to use thermometers for grilling?

>>15533428
How many burners on your grill?

>>15533426
I know you’re just trying to piss me off but what about when you grill it till it looks done, take the temp, and it isn’t right. That’s what I was asking. I know you know what am asking but you want to be a dickhead. Why are you like this? Do you treat everyone this way that doesn’t k ow how to do something you do?

>>15533431
bruh you went too far, now your bait's obvious

>>15533404
If you need to cook something for longer, you can play around with different heat levels. Let’s say you get a burger nice and browned but it’s not up to temp...put it in indirect heat or on low after browning on a higher temp

>>15533433
About 12

>>15533427
If you do anything to it besides sear it on a hot grill and make a diamond pattern on both sides, and cook it to 165, please tell me what it is, and if it's even still grilling.

>>15533335
Your kid could eat it without cooking you mong, bacon is pre-smoked and hot dogs are pre-cooked.

>>15533440
Thank you, I think this indirect heat is what I’ve been looking for. Makes a lot of sense now. Appreciate it.

>>15533434
Hold on, let me consult my BBQ manual. brb.

>>15533340
I'd do 350 to 425 depending on the thickness
they're done when they're done, idiot

>>15533441
Uh, ok, how many heat-adjustment knobs then?

>>15533443
>If you do anything to it besides sear it on a hot grill and make a diamond pattern on both sides, and cook it to 165,
doesn't work that way champ. Get a book.

>>15533434
Hey retard, if it looks done but the temperature says otherwise, guess what? It's not fucking done. The only technical thing you might need to understand is resting and residual heat. If you're cooking to 165, and the meat's at 159 or something, take it off heat and let it rest, so it'll start to reabsorb some of its juices, and its own heat will cook it the rest of the way.

>>15533452
4

>>15533458
>6 degree carry over
small pieces of chicken aren't going to carry over that much.

>>15533458
Do you have a written source for this or are you just talking out of your ass to be a jerk?

>>15533451
This. Why doesn't this retard get it? Shits done when it's done, there's no magic number that works 100% of the time. Grilling is all about feel. There's no fucking book, it's just common sense and what isn't common sense, can only be learned by doing it. I can write a book or give a lecture on how to grill, I can talk to you about it until I'm blue in the face, but you still wont know when you should flip your meat.

>>15533464
Retard they'll carry over further and faster, because they're small. Not one of you knows how to cook at all, huh?

>>15533466
My written source is your mother's diary, right next to one of her many entries about how much she hates her retarded son who can't grill.

>>15533466
https://www.google.com/search?q=why%20you%20should%20rest%20meat&ie=utf-8&oe=utf-8&client=firefox-b-1-m

>>15533481
>t. Book learned griller

>>15533481
no it's the opposite you mouthbreather. Larger pieces have higher carry over not smaller. Smaller things cool faster than things with more mass.

>>15533433
Oh my bad I thought that said BURGERS

>>15533460
Ok, then you’d want, left to right, med-high, med, low, off. You’d want a little tin foil pan of water, you know, the small ones a few inches wide and twice as long tucked in there over the low area. When the lid is closed, the heat goes in a circular pattern from high to low and picks up a little humidity. So to cook on the cool area, you need to keep the lid closed.

To direct grill, open up the lid and you’re directly on the flame. You’re just going for appearance and the texture you want. Then when you have it, back to the off, indirect zone (the far right) and lid closed and a bit of math (let’s say you check twice in x minutes, what was the + degree change and when should you logically check again).

Final thing, you will want to understand brines for poultry and pork, especially leaner pork.

>>15533475
Actually this entire thread proves you can be taught how to as many replies are extremely helpful and instructive. Indirect heat, that is what I needed to learn. I know what to do now.

>>15533500
But smaller things cook faster, nitwit, which is what I just fucking said. A small piece of chicken at 159 will carry over to 165 long fucking before a steak will. Even so, 160 is cooked enough, 165 is overkill, but if you're going for that, chicken's still going to jump to that fast from residual heat, you ginormous simpleton. Have you ever even grilled anything, a day in your life?

>>15533515
Can't wait for the next thread, after you fuck up another family dinner. Maybe cooking just isn't your thing, and maybe you should get a job and move out finally.

>>15533522
>But smaller things cook faster,
and they cool down faster too. thus they do not have enough thermal mass for a good carry over. I'll let others call you a retard now.

>>15533530
I’m a grown ass man with my own family you fucking faggot. Something you’ll never have.

>>15533505
I guess finally finally, if you want to get a bit of smoke on a gas grill, wrap up grilling wood chips (sold in bags for grilling) that have been soaking overnight in water in tin foil pouches and pop a few holes in them, and put one at a time over the medium area. They’ll smolder but not fuck up your grill.

>>15533505
This is great. Thank you. Of all the grilling research I’ve done nobody ever explains this shit. Thank you.

>>15533515
Imagine not knowing how to cook over an open flame like most of the global population does on a daily basis, now and throughout human history.

>you can't learn from books
>you can learn from imageboard threads
whats the fucking difference?

>>15533535
If it weren't nearly midnight and snowing, I'd break out my grill and show you how it's done. As soon as this shit melts, I'm making a thread.

>>15533542
You are now legally obligated to post pix of your first grill masterpiece. Good luck!

>>15533536
>Grown ass man
>Can't grill
look at him
look at him and laugh
I bet you family is dissapointed in you, you're train of logic is flawed
or maybe they're retards too

>>15533544
I have a wife that cooks 99% of my meals

>>15533560
:)

>>15533542
One other thing anon, is cold meat to direct grill is bad in general. You want fats, etc loosening up indirect, the seasonings penetrating further inside, maybe getting a little smoke contact if you’re into that, and only when things are “looking good” do they go to direct grill. You can do the reverse but the results are nowhere near as good. Also consider an explicit plan (indirect to X degrees, direct, then indirect to Y degrees) and keep track of the actual time required, your wife will thank your very accurate future time estimates.

>>15533587
>wife
Let him do the grilling too. You can do the washing up. Unless you need a book on proper rinsing techniques.

>>15533632
>shills doing basic training before they are dropped in to /pol/

Why are you guys such fucking miserable faggots? Seriously get laid

>>15533648
Can you recommend a book on this?

>>15533614
useless fucking information, poorly written and badly presented. not that it matters, OP sounds so stupid even the best advice would be totally useless

>>15533614
Thanks man. Really appreciate all the advice from you and everyone else in this thread.

>>15533659
I’m gay btw not sure if it matters

>>15533659
Fucking kek, it exists, by two phds, https://www.amazon.com/How-Get-Pussy-Laid-fast/dp/1533510490/ref=sr_1_1

>>15533673
Fuck off faggot

>>15533675
too bad it won't help because you're obviously a useless cook

>>15533682
your mansplaining was pitiful at best. get out newfag

>>15533692
>angry on /ck/
the absolute state of (You)

>>15533702
your mansplained advice was absolutely useless. no amount of cope will change this