A few nice Barbecue Grill images I found:

GOT RIBS?


Image by bcmacsac1
Grilling and smokin’ for our 4th of July shin-dig

Grilled Pork, Banh Uot, herbs, rice paper VND10000 each – photo by Julia


Image by avlxyz
Temptation comes in many forms in Vietnam. Tired after a day’s walking in the relentless heat and humidity, we head back to the comfort of our air-conditioned hotel room. On the way back, my senses were drawn to the fragrant smells of pork and lemongrass on charcoals!

Without bothering to ask the price, I sat down and waited patiently as the lady served a queue of customers on motorcycles, each grabbing a dozen skewers of pork, hot of the make-shift bucket brazier and a stack of bánh ướt and other accompaniments.

Finally, my turn came and I was motioned to hold out my hand, as the lady placed a moistened sheet of rice paper, topped it with a few herbs, a wad of silky bánh ướt and slid the glistening skewer of pork off it’s stick onto the growing pile. She made several hand motions and she handed me a small saucer of thick peanuty sauce, which was obviously to dip and eat.

The pork was sublime. Smoky from the charcoal and the sweet marinade with earthy garlic and lemongrass. The tangy peanut sauce probably had tamarind paste and coconut milk in it. If the pork wasn’t enough give the parcel flavour, the sauce certainly did. The bánh ướt was silky smooth and served to add another texture. I was surprised how enjoyable the crackly, slightly moist rice paper was. A few chews, and it seemed to disintegrate into nothing.

Of course giving into temptation comes with a price. Each little parcel cost me VND10000, peanuts when converted to about AUD0.60/USD0.50, but it was impossibly expensive! Surely a dozen skewers would only have cost the locals around VND20000 / AUD1 / USD0.90? How rude.

At least the drink stall beside it only charged VND5000 / AUD0.30 / USD0.25 for a glass of 凉粉 grass jelly and 石花 "rock flower jelly".

GOT RIBS?


Image by bcmacsac1
Grilling and smokin’ for our 4th of July shin-dig

Gas Charcoal Grill Related Blogs

by bamalibrarylady

Question by Rojin: charcoal barbecue grill?
Hi dear friends, someone gave us his used charcoal barbecue grill, I tried to clean it before use but the grill is so dirty that can not be cleaned easily, it is badly covered in soot and I couldn’t remove the dirt and soot off the grill part, I even used copper scourer with detergent but without much success, could you please tell me how I may be able to get the soot and dirt off the grill part completely? And this is the first time that I ‘m using this type of barbecue, I have some more questions: 1-do I need to clean and wash the grill part after each use? 2-what is the function of grill brush? 3-what do I do to the smoldering charcoals when I’m done with barbecuing? Should i stop them from burning somehow or should I leave them burning in the barbecue? In case I should stop them from burning how should I be able to do it? 4- do I need to buy a heat-resistant glove and if so, what would be the function of these gloves? Thank you very much for taking time to answer my questions. Sincerely, Rojin

Best answer:

Answer by tysdad62271
The grill can be easily cleaned by starting a fire in the bbq and let it burn off. It will turn to ash, then use the grill brush to brush and scrape it. Some people put the grill into the dishwasher after it is cooled down, but if you do that, put it in by itself.
Yes, get a pair of leather gloves. They save a lot of burns.
When you are finished bbqing, close all of the air vents, so that the fire will go out. When the ashes are COLD, I put them into the trash.

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Gas Charcoal Grill Related Blogs

Question by Caesarion: How long to cook hotdogs, hamburgers and chicken breast over charcoal?
I’m using this small, portable charcoal grill for one of the first times going camping, and I was just wondering how long I’m supposed to cook hotdogs, burgers and chicken on it? The hotdogs and burgers might be pretty easy to tell if they’re done just by looking at them, but the chicken breast probably won’t be.

I know how to cook with charcoal, you just pile them up, soak em in lighter fluid, light em and then flatten em out on the grill. Wait til they get ashy and glowy and then start cooking. I’m just not sure how long…if I were grilling chicken over gas, probably about 10-15 minutes total.

Also…I have a hibachi style grill…it has two wire grids, one is closer to the bottom than the other. I’m just wondering, am I supposed to put the charcoals at the very bottom of the grill, or on the lower grid? Or can you do either to control the heat intensity?
I will be cooking these items on separate nights…the grill is small, diameter is only about 18 inches.
I’m pretty sure that to prevent e-coli, the meat just has to be at a certain temperature, not color. Otherwise, everything at restaurants would have to be served well done.

Best answer:

Answer by banananose_89117
Hot dogs are already cooked, just warm. Hamburgers take 10-15 minutes, make sure well done. Chicken can take at leat 30-45 minutes unless you drop in boiling water (parr boil) for 10 minutes before bbq. If you cook chicken too hot it will sick and burn. Start chicken, then add hambugers, and last couple minutes cook hot dogs.

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