Why do black people put aluminum foil on their BBQ grill?
- Thread starter skeetsinternal
- Start date
Depending on what you're cooking, I could see the need for foil.
I frequently make foil pouches and fill them with vegetables and seasoning and throw that on the grill while I'm cooking meat. Cleaning a grill isn't all that difficult anyway.
And grilled corn on the cob pre-basted in the husk is
I frequently make foil pouches and fill them with vegetables and seasoning and throw that on the grill while I'm cooking meat. Cleaning a grill isn't all that difficult anyway.
And grilled corn on the cob pre-basted in the husk is
I quit doing that dumb shyt when I got my grill. clean your fukkin grill and cook dat meat........
long dikk style!
I meant it!!
long dikk style!
I meant it!!
Indiglow Meta (R$G)
Ultra.
That is kinda the point of grilling, it's fire cooked. You may get a bit of that on your food. Being squeamish about things like that and wanting the taste of fire-grilled food seems a bit odd
Copy Ninja
Superstar
Asians do it too.
Never been to a cookout where I saw family members or friends do this.
Depends on what you are cooking.
The juices don't run out as long as you get a good sear on the outside surface of the meat. A good piece of grilled meat is crispy with a little char on the outside and juicy on the inside. No homo.
They don't want to char their chicken. Also with chicken, you can lose a lot of juices over direct heat "if" you grill it too long. You end up with dry, hard chicken.this make no kinda sense
That's why you raise the grill or close the lid to control heat. If you know what you doing on the grill you can keep your meat moist (no homo). I sprinkle budweiser beer on my chicken to keep it moist and tender. Jerk /bbq chicken be so good got grill lines and charred perfectly. That shyt with the foil is stupid.
They are idiots, but then again people go to the emergency room for swallowing or choking on their toothbrush
ok, its called a reverse sear. if you put the meat directly over the fire for 3-5 minutes whether steak, burgers, or chicken this sears the outside which prevents the juice from running out. the easiest way to "see" how this works is to get a thick burger from a grocery store. 3/4 to 1 inch thick or more and put it on a preheated foreman grill. You can cook it for 6-8 minutes which is all it'll take but once you poke a thermometer into it, it will start pissing out juice. This is because the grill is so hot it immediately sears or what amateurs call charring the outside and it obviously takes time to cook into the middle.
It's the same for a traditional grill. People just have to learn how to grill.
if anything is ending up dry or overcookd its because they are overcooking it, period.
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Dameon Farrow
Superstar
put holes in the foil and you will still get the flavor from the chips and the heat still gets through. I'm not saying turn it into swiss cheese that would defeat the purpose. It does make things easier to clean....
The Coli strikes again with questions nobody asks in the real world!
I just had two burgers that were cooked using foil and the flavor from the wood chips was coming through even stronger than usual. I'm doing it right, though.
The Coli strikes again with questions nobody asks in the real world!
I just had two burgers that were cooked using foil and the flavor from the wood chips was coming through even stronger than usual. I'm doing it right, though.
CashmereThoughts
Veteran
nikkas STAY doing this in NY
KingTut
Green diamonds like a dill pickle
nikkas really in here catching feelings about people usin foil 
I've done it with and without and there isn't really a difference in taste if you know what you're doin. I used to hate when my dad would make me clean the grill off. nikka would have that mug charred up like a bytch.
I've done it with and without and there isn't really a difference in taste if you know what you're doin. I used to hate when my dad would make me clean the grill off. nikka would have that mug charred up like a bytch.