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Welcome to the BBQ and Cooking page. Here you'll find out how to make some kick butt Q, great recipes and wines. I love bbq and food in general, and I like giving my friends a special treat every once in a while by smoking some meat. I'll share with you what I know (not as much as some) so you can smoke some great meat. You can click the topic areas below to find specific items. These pages only cover the basics and I urge interested people to check out the BBQ sites I frequent in the Links section.
Click Here For
our CookBook |
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BBQ Pits:
Pits come in many styles and usually have a
side firebox. In the firebox you put the wood to fuel you bbq. A large cooking are in the
middle is where you put the meat. The heat is indirect so your meat doesn't get grilled
and when you fuel the fire, the temperature in the smoking area is less disturbed. When
cooking at low temperatures, one lift of the cover can delay cooking 15minutes. You can
generally cook large amounts of meat with one of these. They can be expensive but the pros
claim this is the only way to cook. The cheap ones are leaky and make it hard to control
your temperature. They require fairly constant attention. |
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BBQ Ovens:
These smokers are
the ultimate in lazy-que. Pretty much set and forget. They have outstanding
temperature control and retain moisture in the product. An electric
element heats a wood try containing a very small amount of wood. Use of a
single charcoal briquettte will help develop a smoke ring which is often
missing from bbq cooked in these due to the small amount of wood used.
This is what I currently use. Visit Cookshack for more info |
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Bullet Smokers: These smokers are the easiest way for a novice to make some good BBQ. The come in electric and charcoal fueled models. I've found the charcoal units difficult to control so I use electric. The smoke comes from soaking wood chunks in water and putting them next to the electric element or charcoal fire. A water pan is placed immediately above the heat source to make it indirect and provide a moist environment. The meat sits on racks above the water pan. Painted or stainless steel smokers are available and cost $50-$100. Id recommend a stainless one if you can find it. |
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Grills: Grills were never really meant to be smokers but you can use one if you have dual burners and aluminum foil. Check out the BBQ setup page for some hints on getting good results. |
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What's good to BBQ? Anything. If it ain't moving or nailed down you can smoke it. Popular items include; Pork Ribs, Pork Shoulder, Beef Ribs, Beef Brisket, Chicken, and Turkey. What type of wood to use? Many types of wood can be used for BBq. My favorites include Hickory, Apple and Alder. I usually mix them with a large portion of Hickory. Mesquite is popular for beef but it can get to rancid for long smoking sessions. Its best use is wood flavor for grilling. You should soak the wood if you're adding it to a different heat source. This adds moisture and keeps it from burning out of control. You can check out the scoop on different types of wood on this page. Preparation the night before: Using a marinade or dry rub usually brings some great flavor into the meat. I like dry rubs since they're clean and not messy. The rubs usually contain brown sugar, salt, pepper, garlic and onion powder. The salt and sugar help osmosis when the meat is cooking. It brings the water out which is needed when cooking at low temperatures. Tips:
BBQ Sauce
Recipe |
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