A true master of BBQ is never hovering over a recipe or cookbook. There’s more feel and balance than it is a rigid structure of measurements. Being that BBQ is mostly done outdoors, the ever changing climates along with regional woods and smoke, makes BBQ American culinary art.
Good Quality Meat
A three dollar steak, will taste like a 3 dollar steak. Getting good quality meat is essential. It won’t matter what kind of lipstick you put on the pig, tough meat cannot be disguised. Be it chicken, pork, beef or seafood, getting a higher end cut and grade of product will make all the difference in the BBQ. If there’s going to be a 12 hour commitment to smoke a side of brisket, don’t waste the time by cutting corners with the beef.
Know the Grill/Smoker
Be the master of Your domain. Every smoker and grill has it’s own personality. Getting to know a grill/smoker takes time, and the best know it like the back of their hand.
“Every smoker(or grill) has its own hot and cold spots,” explains 3-Time Northwest BBQ Grand Champion Tom Wallin. “You have to know where those spots are. If you don’t, that’s where you lose control of the heat, and you’ll get over or under cooking. I see that mistake a lot with newbies at BBQ competitions.”
A Good Rub, Marinade, Sauce
This is where all the secrets are hidden. Every person who owns a grill in the backyard has a rub or marinade they enjoy. This complements the smoke and quality of meat, adding spice and flavoring.
“The thing about rubs,” says Wallin. “Is that everyone has some kind of so called secret spice to their BBQ. The truth is, we’re all working with essentially the same core spices. It’s important yes. But it’s what you do afterwards that sets you apart.”
But depending on the region of BBQ, there are different theories when it comes to sauce.
In Texas, good que doesn’t need it, whereas in the Carolinas it’s essential.
A safe bet however, is to never relying solely on the auce, regardless of how good it is.
Douglass Brown on foodtv.com writes, “Marinades and mops are back-up singers; rubs and sauces are the stars.”
Heat of the Meat
Slow and Low is the key. There are two very good ways to destroy BBQ. Over cook the meat or under cook the meat. That’s why knowing the heat is so important. Besides the safety aspects of raw meat, each type has an ideal temperature when done. For example, a medium rare steak is 145-160 degrees.
“I don’t go anywhere without my instant read thermometer,” explains Wallin. “It tells me exactly what I need to do, heat it up or cool it down. It’s one of those things that’s overlooked all the time, but it shouldn’t be.”
Good Wood
Depending on where you live, there are lots of woods to choose from. Just know the combinations. Cherry wood is great for chicken. Mesquite is tasty for beef. While alder is terrific with seafood, and hickory is popular with everything. But besides just smoking it, there is balance that comes with the fumes.
“I see people over smoke all the time,” adds Wallin. “It just ends up tasting like Creosote. The smoke taste should be subtle enough where you know it’s there, but it shouldn’t dominate the meat.”
Cameron Wong - I've spent the last 15 years in television working in various large and small markets. Covering news, sports, lifestyle and entertainment ...
