Is My Barbecue Ready Yet? – Cooking Pork
June 16, 2009 by homebbq · Leave a Comment
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
July 25, 2008 by homebbq · Leave a Comment
Join the forum discussion on this post - (3) Posts
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
June 26, 2008 by homebbq · Leave a Comment
Join the forum discussion on this post - (12) Posts
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
June 22, 2008 by homebbq · Leave a Comment
Join the forum discussion on this post - (1) Posts
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 more
All BBQ Needs Is A Good Rub!
June 18, 2008 by homebbq · Leave a Comment
Join the forum discussion on this post - (1) Posts
By Kevin Bevington
As the masses begin to uncover their bbq grills and smokers for the season of barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key.
A bbq rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion.
Read more
