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
Get a Hole in One, Win Steak!Join the forum discussion on this post - (1) Posts Get a Hole in One, Win Steak! Actually make that 4 steaks, and make that filet’s,...
There’s a Sale Going On!Join the forum discussion on this post - (1) PostsJust a quick note to let you know, our Memorial Day Sale (a little early) is happening… Share...
Ordering Product from HomeBBQ.com is Even EasierJoin the forum discussion on this post - (1) PostsFor many years, ordering product from our Online Store meant you used PayPal to...
Kevin's Corner
Join the forum discussion on this post - (1) PostsI was contacted by Ryan Abeling at www.cheapism.com...
Join the forum discussion on this post - (1) PostsAs smokers and grills literally get the cobwebs cleaned...
The Salmon was King
Join the forum discussion on this post - (1) PostsThe Seafood class was a big success, but there was...
Seafood Class Tonight at All Grills and More
Join the forum discussion on this post - (1) PostsSeafood Class tonight at All Grills and More in Oviedo,...
Brian's Place
Join the forum discussion on this post - (1) PostsI cooked two briskets on December 13th. Right now...
Join the forum discussion on this post - (1) PostsI was looking through some old papers today and came...
Join the forum discussion on this post - (1) PostsA few years ago while competing in a barbecue event...
Big Dan's Place
Join the forum discussion on this post - (1) PostsMy area of expertise in barbeque is building and maintaining...
BUILDING A FIRE USING THE MINION METHOD IN AN OFFSET SMOKER
Join the forum discussion on this post - (1) PostsSometime back in 1999 or thereabouts Jim Minion was...
Join the forum discussion on this post - (1) PostsMy name is Dan Colmerauer – aka “Big Dan.”...
Tim's Corner
“Real Wood Smoke Flavor” from a gas grill
Join the forum discussion on this post - (1) PostsI am one of the guys who loves my gas grill, and I...
Join the forum discussion on this post - (1) PostsWell, you have been grilling for years. But, you want...
Rempe's Rants
Join the forum discussion on this post - (1) PostsI was talking with someone about competition barbecue...
Join the forum discussion on this post - (1) Posts I was told by my brother in law, Glenn, that at...
The BEER and the BIAS/GARNISH Rant
Join the forum discussion on this post - (1) Posts This segment was taken from my weekly internet...
Featured Recipes
Join the forum discussion on this post - (1) Posts Joe Phelps CHOCOHOLIC’S HERSHEY BAR...
Join the forum discussion on this post - (1) PostsDeviled Eggs Marzetti Style from TheBBQGuide.com Deviled...
Recent Forum Posts
-
bbq central
by hosstd
-
pork loin
by admin
-
Get a Hole in One, Win Steak!
by homebbq
-
the most fantastical fish and rib eye on the rol.
by Rib-O-Lator
-
water pans
by homebbq
-
First Time Smoking
by homebbq
-
BBQ grill safety
by homebbq
-
meatloaf
by homebbq
-
ribs
by homebbq
-
brisket flat
by CarbonThief






