Oh man do I love me some good BBQ.
To the purists out there, BBQ and grilling are two VERY different things. I don’t consider myself a crazy purist or a BBQ snob, but there definitely is a difference. At the most basic level, the difference is:
Grilling = High Temperature, short time
BBQ / Smoking = Low Temperature, long time
I’ve amassed a good chunk of knowledge over the years of doing this, and this is going to be my attempt at sharing it with those who are interested. I’ll post some blogs from time to time on different recipes and whatnot, but I’m purposing this page to give some general know-how on different methods, rubs, and meats.
BBQ is VERY subjective. What tastes awesome to you may or may not taste the same to the person sitting next to you. Searching around the internet for ideas on the matter – you can get lost in contradicting information for days! The best advice I can give anyone is to just TRY IT ALL – you will end up with some horrible attempts just as much as you end up with majestic masterpieces of “meatdom”. Never allow yourself to not try something in fear of it not turning out well. In all honesty, unless you burn the heck out of what you’re trying – you can pretty much always salvage any experiement in a crock pot on medium for a few hours.
While your cut and type of meat is very important – in my opinion, the sauce / rub / marinade whatever your prefer is just about as key. My #1 “go-to-meat” is pork shoulder. I found a great base recipe online – tried it verbatim the first few times and then just kept building on it. I’ll continue to tinker with different spices probably forever. In my experience talking with people and eating different places, there seem to be two main kinds of “seasoning” (generalizing the term)
“Wet” – a sauce or other liquid-based flavoring either by marinading the meat prior to or continually re-applying to the meat (called “mopping”) through the cooking process. There are some meats that take more to a mopping approach than others – in my opinion…chicken is a great example of a meat that is best marinaded for 1-2 days prior, and then continually mopped throughout the cooking process. You build up a good thick layer of flavor as each application is cooked in.
“Dry” – a non-liquid (or very very little liquid) based seasoning. This is my favorite method for all pork and beef – personally, I’ll take a dry-rubbed meat over a wet rub any day of the week. Maybe it’s that I don’t like to get my fingers all sloppy, maybe a little of I’m more for subtlety than overpowering – I could come up with different reasons why depending on the day of the week. It’s a total personal preference though – you’re no more or less of a BBQ fan if you favor wet or dry over the other.
I’ll keep updating this page as time progresses, but check out the other sub-pages under the BBQ heading at the top for the different cuts of meat, different rubs, and smoking recipies that I’ve used over the years.
Get out there and make some tasty food! =)