Some BBQ enthusiasts pack away their grills as the weather turns cooler until warmer temps return. But true die-hards know that a BBQ can be enjoyed all Winter long with proper preparation!
It is a popular way of cooking meat in the South (where pork is king), Southwest (where beef reigns), and elsewhere. It can also be used to prepare vegetables and even seafood. Contact Tom’s BBQ now!
One of the most important aspects of barbecue is the smoke that comes from it. The smoke is a suspension of tiny solid, liquid and gas particles that are produced when wood or other fuel burns. When the smoke is in contact with food, it carries the flavor of that fuel into the food. The smoke also carries heat into the food. In addition, the heat from the smoke helps to cook the food by melting some of its fats.
In the past, people who cooked meat at barbecues did it directly over coals in dirt pits. Today, the word barbecue is often used to describe any meal that includes cooked meats, fish or vegetables, but that is prepared over an open flame or hot coals. The food is usually covered to prevent it from burning and the heat source is usually controlled by a thermostat.
The smoky flavor that is produced by BBQ is the result of incomplete combustion of the fuel being burned. When the fuel is completely burned, it produces carbon dioxide and water. Incomplete combustion produces a lot more tars and oils and very little carbon dioxide, as well as a large number of smaller organic molecules. The most common of these is lignan, which produces the quintessential barbecue smoky taste.
Some people try to make a distinction between grilling and barbecue by saying that it is only true barbecuing when the meat is cooked over very low, indirect heat. The problem with this revisionist logic is that it doesn’t work in practice. Almost everyone who has ever written an article on the subject of barbecue, including such well-known authors as Julia Child and Craig Claiborne, uses the terms barbecue and grilling interchangeably.
In fact, the vast majority of searches done on Google for barbecue recipes involve foods that are cooked either on a grill or in an oven, rather than in a barbecue pit. This is just a reflection of popular culture, not an attempt to redefine the term barbecue. If you want to get the best smoky flavor out of your BBQ, then cook it over low, indirect heat for a long time.
Sauce
A barbecue isn’t complete without a sauce to coat meat or serve as a dipping accompaniment. There are many different types of barbecue sauces, from the sweet, tomato-based sauces popular in Kansas City to the vinegary sauces of North Carolina or Texas. Some use fruit juice, like apple or pineapple, to lighten and add flavor. Others may include booze, like tequila or whisky, to provide a complex taste and aroma.
In addition to basic ingredients, a good barbecue sauce needs spices to bring out the flavors of the smoke and meat. Often, the best way to incorporate those spices is with liquid smoke. This is created by burning hickory wood at high temperatures to create the smoke, and then it is captured and concentrated into a liquid form. This is often added to the sauce along with other flavorings, such as garlic or onion powder, Worcestershire, chili powder, and paprika.
A good barbecue sauce also has a balance of sweetness, tang, and spice. Sweet Baby Ray’s rubbed-on BBQ sauce was one of the favorite products among our tasters, who liked the “balanced sweetness,” “tomatoey” flavor, and subtle smoke. Its lack of high-fructose corn syrup was another selling point.
Other ingredients can also make a big difference in a sauce, such as garlic and onion powder, ketchup or other tomato-based condiments, sugar, brown sugar, and molasses. Some recipes call for the ingredients to be combined and cooked, while others do not require cooking. Some people choose to cook their barbecue sauce, however, because it can help to bring out the flavors and thicken the consistency.
Homemade barbecue sauce is easy to make, and it tastes much better than the premade varieties found in stores. It can be made with ingredients that are commonly available in the pantry, and it can save you money over buying the packaged versions. A homemade barbecue sauce can keep for several months in the fridge, and it will not spoil quickly. It is best to store homemade barbecue sauce in an airtight container, such as a jar or plastic bottle with a tight lid.
Seasoning
While store-bought BBQ sauces can be great, sometimes it’s nice to experiment with making your own sauces and rubs. While it’s tempting to just buy pre-made rubs from the grocery store, DIY barbecue seasoning is surprisingly easy to make and is a great way to control exactly what goes into your food. This homemade BBQ seasoning mix is also a healthier option than many store-bought rubs as it doesn’t contain any added sugar or artificial flavors.
This simple, basic BBQ spice blend is perfect for a wide variety of meats and vegetables, and can be easily customized to your personal taste preferences. You can add more of any ingredient to change the flavor profile. If you’re looking for something sweeter, try adding a bit of cinnamon to the recipe; if you want it spicy, increase the cayenne pepper to your liking. You can even swap out some of the paprika for chili powder or chipotle powder to add extra smoky flavor.
In addition to being easy to customize, this recipe is also very cost-effective. You’ll likely have most of the ingredients in your pantry already, and making your own BBQ rub allows you to skip the added sugars and preservatives that are often found in store-bought mixes. Plus, it’s easy to double or triple the recipe to keep in your pantry for when you need it!
To make this homemade BBQ seasoning, simply combine all of the ingredients into a small bowl. Stir to incorporate and then use the seasoning right away or store it in an airtight container in your pantry. This BBQ seasoning will keep for up to 6 months in a cool, dry place.
The most important step in keeping your barbecue clean is regularly seasoning it. This process will help to protect the plates and grates from rust while also making them easier to clean. We recommend using a light coating of cooking oil, such as canola or vegetable oil, to season your grill and to apply it regularly for best results.
Cooking
Grilling and barbecuing are two different ways of cooking food, each with its own unique flavor. While many people confuse the terms and think they are interchangeable, this isn’t true. The difference between these two cooking methods lies in how the heat is applied to the meat and whether smoke is used. Grilling is a quick, high heat cooking method that exposes the food to dry heat, typically with a metal grate, and can be done in a variety of places including outdoor grills, paninis, or even over hot coals.
Smoking, on the other hand, is a low and slow cooking method that typically uses indirect heat with wood smoke to cook food. It may take a few hours, or an entire day, for meats like beef brisket or pork shoulder to reach a state of fall-off-the-bone tenderness. During this process the meat is often coated in sauces to add a layer of flavor and moistness to the final product.
There are a few purists out there that attempt to shrink the definition of barbecue by arguing that only meat cooked over direct flame in steel closed pits can be considered real barbecue. They fail to realize that the word barbecue is a broad umbrella term and has a long history of usage in the English language. It is an incredibly versatile and inclusive cooking style that has been embraced by millions of Americans.
Regardless of what you consider barbecue, it is important to know the proper preparation of your foods and the use of sauces and rubs. This will help you to create a delicious meal that will impress your friends and family. Once you have mastered these basics, you will be well on your way to becoming a BBQ master. Until then, enjoy the many flavors of BBQ and Happy Grilling!