BBQ can be found all over the country. Each region does it different and has their own unique style and flavors.
Depending on where you are, you might get an earful on everything from fuel to sauce. Some folks refuse to use briquettes. Other folks won't let BBQ sauce touch their BBQ! Here's my personal thoughts, ya know, coming from a guy in a mountain state where BBQ has no roots.
Briquettes vs. Natural Lump vs. Wood
Do what works for ya! If your food tastes good, who cares!? When BBQing, temprature control is important, for me, I get the best control out of briquettes.
Sauce or No Sauce?
I like BBQ sauce. What I put it on depends on the flavor of the meat. In my opinion, I want my 'Q to stand on its own. When I'm cookin', the BBQ sauce stays in the fridge.
Sunday, July 3, 2011
It's easy!
The beauty of BBQ is that it's tough to screw up. Here's some simple tips that got me going.
1. Get an oven thermometer and sit it on the cooking grate. External temperature is important.
2. Get a good quality meat thermometer (digital or analog). Internal temperature is important, too.
Something a friend taught me is that 1 charcoal briquette puts out 10 degrees of heat. We all know 1 briquette can get HOT, but the math works. If you're cooking something at 220 degrees, try using 22 briquettes and watch your temp. The 10 degree tip is fairly accurate.
Most 'Q recipes vary in temp and the range can be wide. For example, I've heard different BBQ experts recommend cooking a pork shoulder from 220 degrees to 275 degrees.
Learning temperature control is HUGE and will help you achieve consistency.
1. Get an oven thermometer and sit it on the cooking grate. External temperature is important.
2. Get a good quality meat thermometer (digital or analog). Internal temperature is important, too.
Something a friend taught me is that 1 charcoal briquette puts out 10 degrees of heat. We all know 1 briquette can get HOT, but the math works. If you're cooking something at 220 degrees, try using 22 briquettes and watch your temp. The 10 degree tip is fairly accurate.
Most 'Q recipes vary in temp and the range can be wide. For example, I've heard different BBQ experts recommend cooking a pork shoulder from 220 degrees to 275 degrees.
Learning temperature control is HUGE and will help you achieve consistency.
Getting Started
I've always enjoyed cooking and grilling, but the grilling was limited to underdone burgers and perfect hot dogs.
It wasn't until I started talking to a co-worker about BBQ that I began my journey into the vast world of delicious BAR-B-QUE!
Here's what he suggested for a beginning setup:
Weber 22.5" kettle charcoal grill
22.5" hinged grate
A set of fuel holders (Weber)
Chimney Starter
With this affordable setup, I've been able to turn out some fantastic food. The versatility of the Weber means you've got 3 grills in 1. A Charcoal grill, a BBQ grill and a smoker. According to the Wife, this grill has paid for itself several times over.
It wasn't until I started talking to a co-worker about BBQ that I began my journey into the vast world of delicious BAR-B-QUE!
Here's what he suggested for a beginning setup:
Weber 22.5" kettle charcoal grill
22.5" hinged grate
A set of fuel holders (Weber)
Chimney Starter
With this affordable setup, I've been able to turn out some fantastic food. The versatility of the Weber means you've got 3 grills in 1. A Charcoal grill, a BBQ grill and a smoker. According to the Wife, this grill has paid for itself several times over.
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