What constitutes great Barbeque Recipes?
Dear BBQ Friend:
What ingredients go into great barbeque recipes? Well... it may surprise you, but it's not the ingredients at all. It's mainly...
- Times - by this I mean how long you cook your meat. And I'm talking about barbequing, not grilling. Grilling is cooking something like a steak, hot dog, bratwurst, or hamburger directly over high heat like charcoal or propane gas burners. Barbeque recipes are cooking something like ribs, Boston butts, chicken, or brisket over indirect low heat. Barbequing is "low and slow", so time is very important. You have to have patience with barbeque because it can take up to 16 hours or more depending on the size of your meat.
- Temperatures - Great barbeque recipes depend mostly upon the temperature you cook the meat at. This low and slow method allows the collagen in the meat fibers to break down over time resulting in a very moist and tender product. The temperature is usually somewhere around the boiling point of water - 212 deg F. It makes sense that if you stay around the boiling point of water, your juices will not evaporate as fast and will stay on the meat longer. The result of this natural basting is a very moist piece of meat that will melt in your mouth.
- Smoke - I'm one of those people who prefer to taste the meat and the smokey flavor imparted by the fuel source and not a quarter inch of sauce and rubs slathered on. Most people use too much rubs and sauces which overpowers the smoke flavor. Try this some time... prep your meat and throw it right on the smoker without any rub or sauce at all. Use your favorite wood flavoring like hickory, oak, or mesquite. During the last hour, maybe glaze with a very light coat of your favorite barbeque sauce so as not to mask the smoke flavor. I believe you'll be pleased with the result!
- Sauces & Rubs - Here's where the true "ingredients" come into your barbeque recipes. With sauces, just
use your favorite store bought barbeque sauce. If it is not already a sweet barbeque sauce, maybe cut it with a little honey. Maybe 3/4 sauce to 1/4 honey. Glaze your meat during the last hour of smoking with this
sauce. Don't put it on earlier or it will just burn. Every now and then, I enjoy my ribs with a good sweet sauce too. Most chicken barbeque recipes are improved with a little fruit added. For instance, we mix raspberry
vinagrette with barbeque sauce and a little honey for our chicken glaze. Butts and brisket are better suited to rubs. A good store bought rubs will probably be your best bet to start with. But feel free to experiment
with your own rub ingredients.
For more information on the barbeque recipes we use, please visit get your copy of our book "Competition BBQ Secrets". It's more of a
barbeque instruction manual than a recipe cookbook, so don't be surprised if there is no grilling information and there is not 100's of useless sauce and rub recipes. Just the exact way we prepare our barbeque recipes on the competition