Having covered smoker types, fuel types, meats, and the essence of what BBQ is, we are left with a few remaining questions. In Part 3 of our BBQ 101 series, we’ll address bark, rubs, sauces, competitions, and a few other odds and ends that have come up in some comments. To begin with, we’ll cover…
We’ve written before about how temperature is important for brisket cookery. Not only do you need to monitor the temp in your cooker, but you need to know when to wrap it (if you choose to) and when it’s done. If you want repeatable, quality brisket, you need some thermometry in your cook. If that…
As we continue a look at the basics of barbecue, we come to the important choices of what kind of smoker to use and what kind of meat to cook. With the profusion of smokers on the market today, the choice can be daunting, so we’ll talk you through the major types, as well as…
Barbecue is perhaps the iconic American form of cooking. We borrowed everything else, but the various regional styles of BBQ in America are ours. Today, the interest in BBQ is growing like never before, with local competitions springing up all over and slow-cooked, smoked meats making their way from hard-to-find back-woods shacks into manicured suburban…
If you’ve ever been to a real taqueria or even an especially good taco cart, you’ve probably tried delicious tacos al pastor. The chile-spiked, cumin-scented, pineapple-basted spits of thin-sliced pork that inhabit the kitchens of quality Mexican restaurants yield tacos that are mouthwateringly craveable. If you’ve ever thought you’d like to get all the deliciousness…
Bacon goes well with almost anything. It’s used in everything from sandwiches to chocolate—we haven’t found anything this versatile meat can’t do! The art of curing meat dates from well before the dawn of refrigeration, all the way back to ancient civilizations as a way to preserve meat for long periods of time. Since those…