For 10 years I’ve lived way up high in apartments with no yard and not even a balcony suitable for BBQing, so I’m thrilled to now own a rooftop where I can BBQ. Cooked these pork ribs tonight. [image] Slight rain, so I did it under the rooftop overhang. Mayo wente. Taiwan charcoal sucks. Gott…

American beef, of course! Where’s the sense and purpose in the US objection to Taiwan banning ground [strike]steer penises replete with smegma[/strike], uhm, [strike]offal[/strike], uhm, random cow bits? lots of paprika, that’s the trick! also, add crushed pan-roasted coriander seeds and black pe…

Hmmm… brining, who knew? I’ll consider that sometime. Another kick ass way to make tender and tasty Southern Fried Chicken is marinate meat in buttermilk for 30min or over night and then dip in your flour mixture and fry. Yes, putting on a good rub and BBQ’ing is very tasty. In Virginia, the boys…

Lovely looking ribs, MT. Especially so at 7AM on an empty stomach. :lick: :lick:

Costco does carry Kingsford charcoal briquets. I know, I know, it’s artificial, full of chemicals, blah, blah, blah. But it’s what I grew up on as a red-blooded american. So, I picked up a pack (actually 6 small 4.5 pound packs shrinkwrapped together). They didn’t have any lighter fluid – the ot…

Uhm, isn’t that the way you light a BBQ in most countries? Imho lighter fluid makes it going much quicker than the tar crap they sell here and I dunno what the charcoal is made from here, but it’s not like the stuff I’m used to. Also, them hard round things commonly used here must contain far more…

[quote=“Mother Theresa”]Costco does carry Kingsford charcoal briquets. I know, I know, it’s artificial, full of chemicals, blah, blah, blah. But it’s what I grew up on as a red-blooded american. So, I picked up a pack (actually 6 small 4.5 pound packs shrinkwrapped together). They didn’t have an…

Mother Theresa, I am most impressed at your interest in the true art of barbecuing. Being from SA, where “braaing” on weekends is an art form, the minute grids used at Moon Festival here entertain me no end (what can you grill on that? 2 or 3 shrimp?). Enjoy.

I use those little wax starter things, a butane torch, and a fan. Works well. Good looking ribs, those. Did you par-boil them first? One of my favorite BBQ offerings is chicken legs boiled up in soy, sugar, water, vinegar, salt and pepper first. It’s already cooked and the BBQ just adds magic.

Forumosa

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