When I was young I always had a craving for barbecue. Meat cooked outside on a grill or smoker always tasted better than anything cooked in an oven or on a cooktop. As I tried to understand what I realized is the following. The combination of smoke, low and slow cooking and the unique texture that an open flame has on the outside of the meat actually changes the flavor and texture of the meat. That is what we call the sear. If you look at the steps of how a pitmaster cooks ribs versus how someone in a kitchen does it here are the Continue reading “Smoking, Sous Vide and Searing for the Ultimate Barbecue Experience”
So you have that new gas grill and you want to cook ribs or a whole chicken. Well before you turn on that grill here is the golden rule of grilling.
If you are cooking something longer than 20 minutes then you need to use indirect cooking.
So, what is indirect cooking? Best way to explain it is to understand direct cooking. Direct cooking is making a fire and then putting the food directly over the fire. A good example is cooking on top of your range. Turn on the burner and then put a Continue reading “Indirect Cooking on a Gas Grill”
Books about Barbecue
Here are barbecue books we recommend if you want to master barbecue. If you want to make the perfect brisket, cupcake chicken thighs or just want to have a better understanding of barbecue basis these will get you there.
If you want to master Texas Barbecue, especially the brisket then Aaron Franklins meat smoking manifesto is a must have. You also cannot go wrong with any of the Myron Mixon books. If you are looking for an overall book to get started I highly recommend Steven Raichlen The Barbecue! Bible.