Is My Barbecue Ready Yet? – Cooking Pork
To many in Southeast US, the very meaning of barbecue, is pork. Pork is obviously a very generic term, and really could mean anything cooked from a hog. However for most of us, in barbecue, cooking pork means the shoulder, and for most, the desired cut from the shoulder is the Boston Butt, and this is what we will cover in this article.
The selection process I use for this piece of meat, includes finding one has the fat well marbled or dispersed throughout the cut.
Then, I start looking at weight, the higher the weight, the longer the cook, so I like them right in the middle (8-9lbs). You can find very small ones, which in my opinion are normally difficult to get tender (4-6lb), and the very large ones (11-13lb) are difficult to cook evenly.
Is My Barbecue Ready Yet? – Cooking Beef Brisket
By Kevin Bevington
Now that we have our rub, the right equipment, and we are able to control a consistent temperature, we are ready to attempt the toughest meat to cook, Beef Brisket. Lets first discuss how to select the meat you are about to cook. Beef Brisket can typically be sold in 3 different size cuts.
First, is the whole packer cut, this whole cut includes the 2 very distinctly different muscles that make up the entire cut, you have the flat which would be considered the flat long piece of meat, the point, which includes the nose end, and the meat layer underneath the flat, which is separated by a layer of fat which is also known as a deckle layer. The whole packer cut is the most desirable cut to cook in your smoker, the main reason being, the tremendous amount of fat that can be left on this cut to give it plenty of moisture to draw from while cooking.
Is My Barbecue Ready Yet? – Cooking Ribs
By Kevin Bevington
There are different ways to cook, and determine doneness in your BBQ ribs, and we are going to break those down into the 2 types.
St Louis Spare Ribs – St Louis Spare Ribs can be one of the most difficult meats to cook and to get done accurately. Many of the ways you would determine doneness, take some time and experience to identify and master. But first, we will cover a good process to use, which will take you real close to being done, and then you can apply a couple of simple techniques to determine doneness.
Is My Barbecue Ready Yet? – Part 2
By Kevin Bevington
Ok, we made our rub. Now that we have our barbecue tasting good, we want to make sure we are cooking it properly. BBQ that is cooked properly will actually stand out better than BBQ that may actually have better tasting seasoning and sauce. This is where a lot of new barbecue competition teams miss the boat, and especially those in the backyard trying to cook bbq for their friends and family.
Let’s start with the tools you will need to bring you closer to your tender barbecue goal. First, let’s talk about your cooker, or bbq smoker. Let’s face it, you can cook barbecue on anything, bullet style smoker, offset fire box smoker, ceramic smoker, electric smoker, pellet grill, charcoal grill, and even a gas grill.
Read the story »
|
netRelief, Inc. |
This site is a member of
The Smoke Ring Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site Join the ring or browse a complete list of The Smoke Ring members If you discover problems with any of
The Smoke Ring sites, |
HomeBBQ.com Headlines
Mug Brew-B-Q BBQ Sauce Kit GiveawayThe folks at Mug Root Beer have come up with what they feel is a great recipe, for a BBQ Sauce. They feel so strongly about it, that...
Pork is Safe, says America’s Pork ProducersBeginning May 5th the National Pork Board launched a rather impressive campaign, to assure the American Consumer, that Pork is safe....
HomeBBQ.com Backyard BBQ and Grilling Classes Start Tonight!Oviedo, FL – 5 Time FBA Team of the Year Champion, and the 2008 FBA Triple Crown Champion, Kevin Bevington, of HomeBBQ.com...
HomeBBQ.com Passes on the FBA TOTY CupJan 3, 2009 Ormond Beach, FL – After originally being presented the FBA Team Of The Year Cup after the 2003 season, by the...
Kevin's Corner
A DIY Digital Meat Thermometer with Predictive Filter?
We have certainly seen high tech in BBQ the last few years. With the Digi-Q II, the FEC 100, the Therma-pen,...
Grillin’ In the Gardens Palm Beach Gardens FL June 19th – 20th
Come by and see us June 19 & 20 at Grillin’ In the Gardens in Palm Beach Gardens FL. The event...
From the Cooking Class
As many of you know, almost every Wednesday night, we have been doing backyard BBQ and Grilling classes...
Brian's Place
BBQ Restaurant Consultant
I was looking through some old papers today and came across some notes I had taken in 2002 while talking...
Barbecue Surprises
A few years ago while competing in a barbecue event in Arcadia, Florida the unthinkable happened while...
Honey for barbecue
Like many barbecuers, I mix a little honey into almost all the store bought bbq sauce I use. Eating locally...
Big Dan's Place
Carne Adovada — A Taste of Heaven
My area of expertise in barbeque is building and maintaining a steady fire that will hold temp for extended...
BUILDING A FIRE USING THE MINION METHOD IN AN OFFSET SMOKER
Sometime back in 1999 or thereabouts Jim Minion was participating in a regional barbeque championship...
Barbeque Fuels
My name is Dan Colmerauer – aka “Big Dan.” You may know me from my booklet on how to modify...
Tim's Corner
“Real Wood Smoke Flavor” from a gas grill
I am one of the guys who loves my gas grill, and I really do not care what others say. I like the ease...
What is the best “1st” smoker?
Well, you have been grilling for years. But, you want to make some of that great pulled pork like your...
Rempe's Rants
“Green Up” The Competition Scene…
I was talking with someone about competition barbecue the other day. The person I was talking too took...
Make it your own…
I was told by my brother in law, Glenn, that at least one time I would want to try to make barbecue...
The BEER and the BIAS/GARNISH Rant
This segment was taken from my weekly internet radio show. Also, below the first audio post is the...
Featured Recipes
CHOCOHOLIC’S HERSHEY BAR CAKE
Joe Phelps CHOCOHOLIC’S HERSHEY BAR CAKE, a sinful desert from Joe Phelps CHOCOHOLIC’S...
DEVILED EGGS MARZETTI STYLE
Deviled Eggs Marzetti Style from TheBBQGuide.com Deviled Eggs Marzetti Style 12 eggs, hard-boiled and...
Recent Forum Posts
-
Mug Brew-B-Q BBQ Sauce Kit Giveaway
by homebbq
-
Creosote Removal
by bbqmonster
-
Newbie
by homebbq
-
Point schedule
by homebbq
-
Memorial Day Weekend
by MeatEater77
