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Barbecue/Smoking

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Barbecue is an ancient form of cooking that involved low and slow cooking temperatures and smoke. This combination turns the worst cuts of meat into the greatest of feasts. Learning the basics of barbecue and smoke cooking and soon you will be piling up briskets, pork shoulders and ribs into your smoker to feed the neighborhood. There is a culture and a community of barbecue so you need to get out there and find out what it's all about and taste the best food in the world.
  1. Smoking Basics
  2. Brisket
  3. Pulled Pork
  4. BBQ Ribs
  1. Poultry
  2. Barbecue Sauces
  3. Barbecue Rubs
  4. Barbecue Culture

Smoking Basics

Smoked Rack of Spareribs with Sauce

Low and slow traditional barbecue cook can be a challenge to those raised on hot and fast, but once you master the basics of fire, meat and smoke you won't have any trouble. Learn to control your temperature, infuse smoke and make some truly great barbecue. Once you have this mastered you will be ready to smoke fish, cheese, jerky and anything else you can think of.

Brisket

Carving Brisket

Barbecue Beef Brisket is one of the oldest traditions of barbecue. This tough, miserable piece of meat can only be turned into something delicious through by slow smoking it. It takes hours of precision temperature control to make this meat tender and flavorful. From the first barbecue rub to the finishing sauce you need to coordinate flavors, tend fires and most of all be patient to make great barbecue brisket.

Pulled Pork

Pulled Pork Sandwich with sauce and slaw

From whole hogs to boston butts, pork is the cornerstone of barbecue. This pulled (or shredded) pork is a favorite throughout the south and probably the purest form of true barbecue. Mastering the flavors from the rubs to the sauces is only part of the secret to great pork barbecue. You have to know smoke and be patient enough to let this pork cook until it falls apart.

BBQ Ribs

BBQ Ribs on a Plate

Ribs are the most popular barbecue food in the world. Unfortunately most people (and particularly most restaurants) don't know how to make them great. Good ribs should be tender and flavorful, but still chew like meat and taste like pork (unless you want beef ribs). Mastering the secrets of smoke, patience and rubs is the only true path to great barbecue ribs.

Poultry

Alabama Barbecue Chicken in White Sauce

Chickens, Turkey and all sort of poultry make great barbecue. Barbecue chicken is one of the most common dishes in barbecue restaurants and a category in barbecue competitions. Poultry is also one of the easiest meats to smoke because it is very forgiving. Master the basics with chicken and you won't be wasting racks of ribs as you learn about True Barbecue.

Barbecue Sauces

Various Barbecue Sauces

Barbecue Sauces come in a wide range of flavors and types, well beyond the thick, sticky store bought sauces. From thin and spicy vinegar sauces to thick sweet tomato sauces, barbecue sauce can save a meal, top a burger or make your smoked meats perfect.

Barbecue Rubs

BBQ Rib Rub

Spices are vitally important to good barbecue. Since most foods are basically dry roasted you can't let the sauce be the source of flavor. You need to add herbs and spices directly to the meat. This form of seasoning is known as a rub (or barbecue rub). You apply these mixtures of seasonings to the meat and "rub" it into the surface. This insures that it will stay right where you need it.

Barbecue Culture

Memphis in May 2010 Panorama

From the Q Joints to the Competitions there is a whole world of barbecue out there. Once the bug bites you, you too will seek out Associations and Societies to join so you too can share in the world and culture of barbecue.

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