Here are some frequently asked questions, definitions, and quick tips that commonly crop up when barbequing. Barbecue Pit This is a hole in the ground with wood coals, over which a grill or rack to hold meat is placed for barbecuing. It is often made of brick or masonry for containing the coals over which …
It should go without saying that barbecuing can be dangerous. There always seem to be some who haven’t grasped that grills are hot and tools are sharp, so here are our barbeque safety tips. For some, pointing out the obvious will have no effect. But for others, listing some easy-to-implement protocols can save a burned …
Brisket is a cut from the breast, usually the lower part. It commonly refers to beef, but can mean chicken, pork or other animal meats. Though a badly made brisket can certainly be tough and unappetizing, if well done they can be highly tasty. One key to cooking a brisket is the necessity to do …
Good preparation techniques will set you on the road to a great barbeque. Meat, fish, vegetables and other aspects of the meal all require special handling. The optimal barbeque, like any meal, always uses fresh ingredients. Frozen meat can be thawed (in the refrigerator, never by being left out on the counter), but it never …
Barbeque sauce had its origin in a very practical goal: to preserve meat. Prior to refrigeration, it was helpful to coat a sliced animal part with vinegar (a natural bactericide) or salt (a natural preservative). But after the turn of the 20th century when refrigeration became more widespread, and particularly after WWII when the US …
Purists will argue that it’s only a barbeque if the food is cooked slowly, from indirect heat. Fast cooking, they argue, is ‘just grilling’. While the difference is partly a matter of semantics, there are two different styles and each has its purpose and strengths. Slow cooking has distinct advantages, indeed it may be mandatory …
Whether it’s because of fat dripped on charcoal briquettes or simply having the flame turned up to maximum, many backyard chefs allow the meat to cook too fast. A barbeque is supposed to be a little slower. Taking more time creates a better tasting meal and a more pleasurable experience overall. There are several ways …
An old English expression, “What’s the rub?” meant ‘what is the trouble’. But in barbeque-speak a rub is the mixture of spices that is slathered over the meat before cooking. And for many backyard chef that’s where the trouble starts. Nothing defines a barbeque aficionado so much as his own unique rub. There are dozens …
Many would argue that a barbeque doesn’t deserve the name unless the meat is slow-cooked in a smoky enclosure. Anything else is ‘just grilling’. But whether purist or pragmatist, everyone can agree that adding wood to a barbeque enhances the flavor wonderfully. Wood chips are frequently placed in among the charcoals or near a gas …
