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Author: Subject: Hydrogen (or other gas operated) Barbeques
dermolotov
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[*] posted on 30-7-2016 at 12:55
Hydrogen (or other gas operated) Barbeques


As we know, we should heat the plate as hot as possible in order to sear the best steaks. Short of oxy-acetylene torches, what would be the cheapest and best method of creating barbeques?
It seems that if you don't want the smoke, carbon-less combustion is your friend in terms of taste and potentially health.

I have a barbeque that can run on methane tanks from the lab and am wondering the following:
1. How much does the sulphur really impact the taste?
2. Would hydrogen combustion be good for smokeless barbeques?It burns slightly hotter than propane/butane with the advantage of almost perfect combustion and no soot
3. Does anyone have a chart of the thermal transmittance of the gases available? I suppose it wouldn't matter due to combustion but partial mixtures during combustion would be interesting.
4. Deltaf is -256kJ/mol for water. Deltac is -2500 for propane what with all those C-C bonds. However, due to incomplete combustion, the reality is something like -1200- -1700. How does a 6x lower enthalpy value affect the total heat? Just burn more hydrogen?




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mayko
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[*] posted on 30-7-2016 at 15:40


"Let's kick it up a notch!"

http://www.bkinzel.de/misc/ghg/





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zed
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[*] posted on 31-7-2016 at 15:42


Ummm. The searing or browning of meat, comes to us courtesy of the Miallard Reaction.
Red Hot, is plenty hot enough. Gives yer meat a nice surface flavor

But the most luscious, tender, juicy, inner-meat, is created by finishing the cooking at the lowest possible temperature.

https://en.wikipedia.org/wiki/Maillard_reaction
http://www.seriouseats.com/2016/06/how-hot-is-too-hot-steak-...

Something positive to be said about precooking steaks via sous vide technique,
followed by a sizzling sear at the last second.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-t...

More about grilling steaks, than you ever wanted to know.

[Edited on 31-7-2016 by zed]

[Edited on 31-7-2016 by zed]

[Edited on 31-7-2016 by zed]

[Edited on 31-7-2016 by zed]

[Edited on 31-7-2016 by zed]
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Sulaiman
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[*] posted on 1-8-2016 at 01:57
personal opinion on bbq


I hate bbq that is burned on the outside and raw in the middle

It is very difficult to cook bbq quick enough when several guests are hungry

We normally roast bbq meats in the kitchen oven in advance
then my job is to add the glaze and char and of course the 'smokyness'
better taste, no food poisoning, and more time for socialising

wood, charcoal, hydrogen, hydrocarbon gasses all can heat metal to more than hot enough for bbq.
more a consideration of power than flame temperature.
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zed
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[*] posted on 1-8-2016 at 13:58


Well the best chicken I ever tasted, took hours to prepare. A long slow smoke over mesquite.

And, the tastiest burrito meat I ever consumed....My buddy used to cook it on a steam-table.
No charring. Just put it on a steam table, and let it slowly cook at about 140F.

Steamed Turkey is nice. Luscious, moist, no dryness anywhere....AND the breast finishes last. I suppose you could give it a final browning with a blowtorch, for those that must have crispy.
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Texium (zts16)
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[*] posted on 1-8-2016 at 14:15


Being from Texas, I find it hard to beat slow smoked brisket, cooked slowly over an oak or mesquite fire for hours and seasoned only with salt and pepper (maybe a tiny hint of cayenne). By the time it's done, it's tender all the way through and just falls apart perfectly when you stick a fork in it.

Just goes to show that a hotter flame does not necessarily mean better meat. If anything it's the opposite, as long as you can get it to cook properly.




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[*] posted on 1-8-2016 at 15:02


Reminds me of my plan to alter the Spallation Neutron Source to be the fastest steak cooker possible (originally it was the LHC, but that is wa-a-y too powerful for this).

You work out the optimum temperature profile for the optimally cooked steak, then adjust the proton beam energy to deposit its energy exactly according to this profile, then BAM, in less than a microsecond the steak is cooked!

If you want it faster, some sort of pulse compression system could be rigged up. It would be neat to get it down to a nanosecond.

[Edited on 1-8-2016 by careysub]
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[*] posted on 1-8-2016 at 15:36


Indirect heat on a 10lb. pork shoulder 150-225 degrees no more for 12-14 hrs. with lump charcoal and chunks of hickory wood every couple hrs. or so is my idea of perfection.
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Dr.Bob
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[*] posted on 4-8-2016 at 12:05


I like slow heating better myself, but if you want your steak done fast, here it the way with thermite:

https://www.youtube.com/watch?v=yTFafneZfew

or with LOX, which gets your grill ready in a hurry:

https://www.youtube.com/watch?v=sab2Ltm1WcM
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