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Date: 13 Jun 2006 01:08:13
From: Robert Harmon
Subject: using the BBQ for roasting
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All of the BBQ roasters I've seen are installed in gas or electric grills.
I'm sure that someone's done this over a bed of hot charcoal, but what about
the Texas style smokers where the firebox is a separate unit from the BBQ
spit? I'll bet one could get some kick-ass flavors from mesquite or hickory
smoke. Or how about a bit of apple or citrus wood or even jalapeño peppers.?
RH
--
http://tinyurl.com/pou2y
Remove "Z" to reply via email.
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Date: 12 Jun 2006 21:53:12
From: Johnny
Subject: Re: using the BBQ for roasting
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"Robert Harmon" <r_h_harmon@Zhotmail.com > wrote in message
news:1eojg.4986$lf4.2852@newsread1.news.pas.earthlink.net...
> All of the BBQ roasters I've seen are installed in gas or electric grills.
> I'm sure that someone's done this over a bed of hot charcoal, but what
about
> the Texas style smokers where the firebox is a separate unit from the BBQ
> spit? I'll bet one could get some kick-ass flavors from mesquite or
hickory
> smoke. Or how about a bit of apple or citrus wood or even jalapeño
peppers.?
>
> RH
> --
> http://tinyurl.com/pou2y
> Remove "Z" to reply via email.
>
>
Oaxaca Charlie has an interesting setup over embers, seen here on Ed' site:
http://www.homeroaster.com/ovenrst.html
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Date: 13 Jun 2006 05:29:23
From: Robert Harmon
Subject: Re: using the BBQ for roasting
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Are you sure that thing's not a moonshine still? Looks suspicious to me. ;)
Robert (if it I want to order a quart) Harmon
"Johnny" <removethis.huuanito@hotmail.com > wrote in message
news:Cwrjg.103727$iU2.101111@fed1read01...
>>
> Oaxaca Charlie has an interesting setup over embers, seen here on Ed'
> site:
> http://www.homeroaster.com/ovenrst.html
>
>
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Date: 12 Jun 2006 20:24:22
From: Jim Exline
Subject: Re: using the BBQ for roasting
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Robert Harmon wrote:
> Yeah, I've never had mine above 300F & usually I'm BBQ'n low & slow at 27=
5F
> or less. I guess you'd have to fill the fire box with natural charcoal
> chunks instead of the briquettes and even that might not be enough unless
> you added some forced ventilation into the mix. Sort of like a Bessemer
> furnace?
That's what I use- natural chunk (lump) charcoal, and a little bit of
apple or pear wood. Even with that, the temp is in the range I
described.
> Jalape=F1o peppers? Haven't you ever tried the chipotle flavored coffee o=
f NM?
> Of course they drown it in goats milk but you can get a hint of the pepper
> kick still.
No- I've never tried it. I do have some ground chipotle pepper from
Penzey's Spices, but I still don't know! =20
>=20
> RH
Jim Exline
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Date: 12 Jun 2006 18:25:23
From: Jim Exline
Subject: Re: using the BBQ for roasting
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Robert Harmon wrote:
> All of the BBQ roasters I've seen are installed in gas or electric grills.
> I'm sure that someone's done this over a bed of hot charcoal, but what ab=
out
> the Texas style smokers where the firebox is a separate unit from the BBQ
> spit? I'll bet one could get some kick-ass flavors from mesquite or hicko=
ry
> smoke. Or how about a bit of apple or citrus wood or even jalape=F1o pepp=
ers.?
>
> RH
> --
> http://tinyurl.com/pou2y
> Remove "Z" to reply via email.
I have the type of smoker you're talking about, and when using the side
firebox, the temps in the bbq pit would never get high enough for the
beans to reach first crack, much less second. The temps would vary, but
would be somewhere around 225-325F.
Jalapeno pepper flavored coffee? You're kidding, right?=20
Jim Exline
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Date: 13 Jun 2006 01:49:48
From: Robert Harmon
Subject: Re: using the BBQ for roasting
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Yeah, I've never had mine above 300F & usually I'm BBQ'n low & slow at 275F
or less. I guess you'd have to fill the fire box with natural charcoal
chunks instead of the briquettes and even that might not be enough unless
you added some forced ventilation into the mix. Sort of like a Bessemer
furnace?
Jalapeño peppers? Haven't you ever tried the chipotle flavored coffee of NM?
Of course they drown it in goats milk but you can get a hint of the pepper
kick still.
RH
"Jim Exline" <jimngin@neo.rr.com > wrote in message
news:1150161923.010196.289620@f6g2000cwb.googlegroups.com...
Robert Harmon wrote:
> All of the BBQ roasters I've seen are installed in gas or electric grills.
> I'm sure that someone's done this over a bed of hot charcoal, but what
> about
> the Texas style smokers where the firebox is a separate unit from the BBQ
> spit? I'll bet one could get some kick-ass flavors from mesquite or
> hickory
> smoke. Or how about a bit of apple or citrus wood or even jalapeño
> peppers.?
>
> RH
> --
> http://tinyurl.com/pou2y
> Remove "Z" to reply via email.
I have the type of smoker you're talking about, and when using the side
firebox, the temps in the bbq pit would never get high enough for the
beans to reach first crack, much less second. The temps would vary, but
would be somewhere around 225-325F.
Jalapeno pepper flavored coffee? You're kidding, right?
Jim Exline
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Date: 13 Jun 2006 19:45:35
From:
Subject: Re: using the BBQ for roasting
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Robert Harmon wrote:
> See Marty, right there's the problem that you didn't even know you had. No
> one BBQs steaks, at least not in Texas. 'Round here we GRILL steaks,
> sausage, & chicken. We BBQ briskets, beef & pork ribs, & Boston butt, & now
> coffee beans.
>
...snip...
>
> So if you've not tried it yet & have access to a BBQ roaster find some wood
> chips of some kind & give it a go. You might be surprised at what you get.
>
> Robert (don't knock 'til you've tried it) Harmon
>
> <martyminor11@yahoo.com> wrote in message
> news:1150243125.059373.170610@p79g2000cwp.googlegroups.com...
> >
> > Personally I feel that BBQ with charcoal is for steaks and chicken
> > only. I just want the coffee pure with no off tastes.
> >
> > Marty
> >
You might have a niche market there with the BBQ Coffee. Can you buy
it at all on the net?
I agree with you on the BBQ. It sometimes gets mixed up with grilling
as in "I'm gonna throw some steak on the BBQ.
Marty
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Date: 13 Jun 2006 23:54:44
From: Ed Needham
Subject: Re: using the BBQ for roasting
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The term BBQ suffers the same fate as Kleenex, Coke and a host of others
that have come to represent a larger, generic category. Technically, BBQ
means the low, slow smoking of big hunks of meat, but it can also mean
slopping BBQ sauce over chicken on a propane grill if someone was so
inclined.
Just more of the morphing of our language...
--
*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************
<martyminor11@yahoo.com > wrote in message
news:1150253135.232741.266760@y43g2000cwc.googlegroups.com...
<SNIP >
> I agree with you on the BBQ. It sometimes gets mixed up with grilling
> as in "I'm gonna throw some steak on the BBQ.
>
> Marty
>
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Date: 14 Jun 2006 06:19:20
From: Marshall
Subject: Re: using the BBQ for roasting
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On Tue, 13 Jun 2006 23:54:44 -0400, "Ed Needham"
<ed@NOSPAMhomeroaster.com > wrote:
>The term BBQ suffers the same fate as Kleenex, Coke and a host of others
>that have come to represent a larger, generic category. Technically, BBQ
>means the low, slow smoking of big hunks of meat, but it can also mean
>slopping BBQ sauce over chicken on a propane grill if someone was so
>inclined.
>Just more of the morphing of our language...
Hmmm, not necessarily. I belong to the Culinary Historians of Southern
Calif., which makes me an authority on nothing, but gets me into some
very interesting lectures. About two years ago we had Andy Smith, the
editor of the recently published "Oxford Encyclopedia of Food and
Drink in America." Despite the English publisher, Andy is very
American and an accomplished food scholar. Also an engaging speaker.
We had a long and fascinating Q&A session with him. For years I had
heard certain people pop a blood vessel when someone dared to say they
were going to "barbecue some hot dogs on the Weber." Like when someone
says they make espresso in a moka pot on alt.coffee.
Anyway, I asked Andy whether BBQ could properly include direct heat
grilling. He said he had spent a lot of time researching the uses of
the word and its many regional recipes. He said there was no basis to
exclude grilling from BBQ, except as a matter of regional (mainly
southern) usage. The word had been widely used to describe direct heat
grill cooking for many years, and in the murky origins of the word
(preceding even "barbacoa"), direct heat methods were included.
That being said, I expect any self-respecting restuarant that includes
"BBQ" in the name to use slow, indirect heat. But we all know places
that parboil the meat, stick it on a grill and then dump sweet, sticky
sauce on it. So, I guess it's all in the context.
Marshall "gonna barbecue some 'burgers this weekend"
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Date: 13 Jun 2006 19:21:07
From: Jim Exline
Subject: Re: using the BBQ for roasting
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Robert Harmon wrote:
>No one BBQs steaks, at least not in Texas. 'Round here we GRILL steaks,
>sausage, & chicken.
>We BBQ briskets, beef & pork ribs, & Boston butt,
Absolutely- briskets 225 for app 12-18+ hours, Boston butt- aka- pulled
pork- 225 for 10-12 hours, and ribs- beef or pork- 225 for 4-6 hours,
all w/ indirect heat! Steaks- over direct heat as hot as you can get
it, and for as short a time as possible! My son-in-law had us over for
dinner a while back, and "grilled" steaks for about 35-45 minutes! I
wonder what he thought when they were here for dinner, and I grilled
the steaks for 6-8 minutes total?!
> With the former it's balls to the wall with super hot charcoal while with
> the latter it's low & slow, the better to break down the connective tissues
Yep- you got it right, and grilling hotdogs and hamburgs over the
Fourth of July is not a "BBQ"!
Jim Exline
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Date: 13 Jun 2006 16:58:45
From:
Subject: Re: using the BBQ for roasting
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Johnny wrote:
> "Robert Harmon" <r_h_harmon@Zhotmail.com> wrote in message
> >
> Oaxaca Charlie has an interesting setup over embers, seen here on Ed' site:
> http://www.homeroaster.com/ovenrst.html
That roaster looks like big time high mainenance. Charlie must have
alot of time on his hands.
Personally I feel that BBQ with charcoal is for steaks and chicken
only. I just want the coffee pure with no off tastes.
Marty
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Date: 14 Jun 2006 00:19:46
From: Robert Harmon
Subject: Re: using the BBQ for roasting
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See Marty, right there's the problem that you didn't even know you had. No
one BBQs steaks, at least not in Texas. 'Round here we GRILL steaks,
sausage, & chicken. We BBQ briskets, beef & pork ribs, & Boston butt, & now
coffee beans.
With the former it's balls to the wall with super hot charcoal while with
the latter it's low & slow, the better to break down the connective tissues
in the larger & tougher cuts of meat.
Have you ever tried coffee roasted over a BBQ? A few of the folks in our
roasting coop brought some over & it was fantastic. They didn't really use a
bed of charcoal as their heat source though. They had a hot rodded natural
gas unit that can get cranked up to 550F plus (they're the real cause of
rising natural gas prices) and a cold smoke external firebox. In the fire
box they tried mesquite, hickory, apple, and even went so far as to try some
fresh ginger. I tried them all & my favorite was the beans lightly smoked
with apple.
So if you've not tried it yet & have access to a BBQ roaster find some wood
chips of some kind & give it a go. You might be surprised at what you get.
Robert (don't knock 'til you've tried it) Harmon
<martyminor11@yahoo.com > wrote in message
news:1150243125.059373.170610@p79g2000cwp.googlegroups.com...
>
> Personally I feel that BBQ with charcoal is for steaks and chicken
> only. I just want the coffee pure with no off tastes.
>
> Marty
>
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Date: 13 Jun 2006 23:53:33
From: Jim Exline
Subject: Re: using the BBQ for roasting
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> That being said, I expect any self-respecting restuarant that includes
> "BBQ" in the name to use slow, indirect heat. But we all know places
> that parboil the meat, stick it on a grill and then dump sweet, sticky
> sauce on it. So, I guess it's all in the context.
Unfortunately- you are right about the parboiling, etc. Any "purist"
would never destroy good meat by boiling it first. Boiling only ruins
the meat by removing the majority of the flavor, which is why the
disgustingly sweet sauce is necessary in the first place- it's an
attempt to pawn off the meat as bbq. Not that a little good sauce is
bad- it's just that it should never cover the meat- but instead, it
should compliment it!
> Marshall "gonna barbecue some 'burgers this weekend"
Whatever you wanna call it- bbq or grilling or whatever, I only hope
that you grind you own meat in a meat grinder or food processor. A
combination of half chuck and half sirloin is really good! If you've
never had burgers that way- give it a try! There is literally as much
of a difference between buying pre-ground hamburger and grinding your
own as there is between Folger's coffee and freshly ground, freshly
roasted coffee!
Jim "been there, done that- both pre-ground burger and Folgers" E.
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Date: 15 Jun 2006 08:00:35
From: oaxacacharlie
Subject: Re: using the BBQ for roasting
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martyminor11@yahoo.com wrote:
> Johnny wrote:
> > "Robert Harmon" <r_h_harmon@Zhotmail.com> wrote in message
>
> > >
> > Oaxaca Charlie has an interesting setup over embers, seen here on Ed' site:
> > http://www.homeroaster.com/ovenrst.html
>
> That roaster looks like big time high mainenance. Charlie must have
> alot of time on his hands.
The brick oven roaster gets heated with a very hot wood fire to
charge the bricks, but I remove all the embers and ash before roasting
the coffee. I have roasted over charcol using a clay tortilla plate,
but prefered using firewood, because you can pull out some burning
sticks to lower the heat when nessesary, and push them back in when
needed. Charcol is great to roast with using an Androk over the fire
popper. You lift the popper away from the coals (while shaking) to
control your profile. Personally, I don't like wood smoke flavoring my
coffee, except when stuck with triage beans reeking of ferment,
something that could happen if stuck in remote mountains somewhere in
coffee country when the rainy season washes out all the roads for a
while.
That brick oven roaster hasn't roasted a coffee bean since I got a
nice gas grill/RK drum set up on my porch. I love the easier profle
control, and I do not miss the daily(mountains of) wood splitting that
gave me carpal tunnel syndrome. I'm selling more coffee these days, and
the time spent waiting for the brick oven to heat up is now spent
roasting in the grill.
Saludos,
Charlie
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