Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
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…
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…