Tis the season for ‘Que most pleasin’.
Nowadays it’s not that difficult to come across shows on TV that deal with BBQ in some form or fashion, legendary establishments, cooking, equipment and competitions to make the best. Apparently a lot of people are watching because as I learned when trying to buy a pit recently, there can be a pretty good waiting list for the better ones. A lot of my neighbors have gotton into it too, whether it be out back on the patio or with mobile rigs that they take to tailgate at games, to recreation properties, deer leases and cook-offs. Such being the case I though there surely would be some good advice here.
Smokers - While I used to use a regular grill, there are a lot of excellent smokers out there now, many by smaller custom shops that make a really quality product, often to your exacting specs. An offset firebox means indirect heat and no flare-ups when you leave the meat unattended for however long. A horizontal section can be of varied length and number of lids. Often there will be a vertical section at the end that runs around 100 degrees cooler for really slow, ‘cold’ smoking. I bought a 20x36 horizontal w/ 1/4 steel plate to start with the thought if I really get into it I can always enlarge and upgrade later.
Woods - Where to start… a lot will probably depend on availability where you live but here in the south oak, mesquite and hickory are most plentiful, although a number of places will carry specialty woods like pecan, apple, cherry and other fruit woods. I’ve had great success with the first three, although I do want to find both red oak and post oak as some of the more famous establishments in our state have always used these two. Of mention, I hear northern red oak is not suitable but the southern variety is especially sought after.
Meats - Baby Back ribs have been very easy, forgiving and delicious but this past weekend I did beef short ribs for the first time and holy smokes but they were awesome! I’m going to load up on them again this weekend for friends during the holiday celebration.
Perhaps the best thing we’ve made yet though was the pork butt, also called a Boston butt. Kosher salt, coarse black pepper, a good rib rub (Fiesta) and tied up with butcher’s twine, this absolutely fell apart and in addition to being delicious is kind of hard to screw up. A great choice for beginners.
Chicken has been incredibly easy, usually just leg quarters with nothing added, have just let them absorb the natural smoke from mesquite. We’ll need to do some beer can chicken soon, all in good time.
Brisket is one I expect to perfect later but the first efforts were good but not awesome. The flavor was there but the prep and tenderness still needs to be improved upon. I’m moving from a point to a packer this week and will start real early in the day. Chopped brisket sandwiches during the week don’t ever get old.
I’ve not experimented with turkey that much yet but plan to do a whole bird soon. This weekend I just put a pecan rub on a roast, tied it up and let it absorb the mesquite. It ended with quite a smoke ring and was tender and delicious.
Temp & time - Basically everything so far has been cooked between 225 - 250. I don’t have tuning plates so what needs to run hotter, like the chicken, has gone nearer the firebox. Briskets stay on the far side. Most of the times I follow are what’s suggested by amazingribs.com which I treat as the last word on the subject. A good meat theremometer is key too. I think I paid less than $20 for a Weber instant read probe and it even reads the ambient air temps to the exact degree as my patio mercury thermometer, so lots of accuracy there.
Rubs & Sauces - This has been fun to investigate. Of course we already had our favorites discovered over the years but I do pay more attention to that aisle in specialty groceries now. Some online research has opened us to other regional favorites too that reflect the tastes of Memphis, St. Louis, Carolina, etc. Carolina’s mustard based sauces are the biggest surprise yet. Fiesta I like and Bone Suckin’ Sauce & rubs have been a good find.
Everything else - I know a lot of folks go with ceramic smokers, some even equipped with a pellet feed system, temperature control, cell phone notification, etc. It would be great to hear more about all this too.
A couple of stores that carry many needed items include Academy and often times even your local Lawn & Turf supply.
So do you have any favorites, suggestions, tips, war stories, whatever to tell? All is welcome.