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 …
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 …
