Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
When I was in cooking school taking the unbelievably delicious class called “Meats and Seafood,” our instructor talked to us about the logistics of running a catered buffet. “One of the best things you can put on a buffet,” he told us, “is a good meatball. They’re easy to make and people go crazy for…
Any competition cook or experienced BBQ amateur can tell you that smoking meat in a traditional wood- or charcoal-burning smoker is a long process that requires a lot of sustained attention. Beyond the preparation and careful monitoring of whatever it is you’re actually smoking, the challenge of maintaining a stable cooking environment for extended periods…
Though regional styles abound in BBQ, there is one place where they all come together: Kansas City. Known as the BBQ Capital of the World, KC has a rich and storied history, not to mention some serious BBQ clout—all the great BBQ competitions run on KCBS (Kansas City Barbeque Society) rules, even those in other…
Do you ever crave the delicious beefy-fattiness of brisket but feel like cooking for 12-18 hours is just too much? Do you want barbecue today, but without waking up before the sun just to get the meat cooking? In short, do you wish there were some kind of shortcut to delicious BBQ beef? Well, my…
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…
