Cold Smoking is the process of smoking an item at a temperature below 100F degrees. This technique is used to cure meats or impart smoke flavor into foods. Cold smoking is typically used for things like cheese, fish, sausage, or bacon but can be creatively used on just about anything. To make a cold smoker […]
Danger Zone refers to the temperature zone from 40F degrees to 140F degrees. It is in this temperature range that bacteria will quickly grow. Raw meat must be kept below 40F degrees and cooked meat must be kept above 140F degrees. For BBQ the discussion is about how long the meat can stay in the
Direct Cooking is a cooking method where the food is placed directly over the heat source. Some cooking instructions will say to setup the grill for direct cooking over medium heat. But what is medium or low or high heat? Well here is a simple way to know. Place your hand 1 inch above the
EVOO is the acronym for Extra Virgin Olive Oil. It has many uses in BBQ. Marinades Glue to Hold Rub to Meat Sauces
A Fat Cap is the white layer of fat on top of the meat. The fat cap serves many purposes. It can add flavor to the meat during the BBQ process. It can help keep the meat tender while cooking. It can be used to protect the meat while over direct heat. And some people
A Fatty is a tasty treat that starts with sausage, includes a stuffing, and once rolled upped is wrapped with bacon. This whole package is then smoked until the bacon is crisp. The original Fatty was just a 1 pound sausage log sprinkled in rub and smoked. But it has evolved into a more complex
Frogmats are non-stick cooking mats that you use in your smoker or grill. These mats are great for cooking food that falls apart or sticks to the grill grates like fish and vegetables. Frogmats are also useful for grilling smaller item that might fall through your BBQ grates. Frogmats are designed to be used for
A Gasser is a smoker or grill that runs on propane (LP liquid propane) or natural gas (NG). While very convenient to use gas imparts no flavor to your food. To add wood smoke flavor you’ll need to add hardwood chips or hardwood chunks to your gas smoker’s pan or smoke box or to your
The Grand Champion or GC at a BBQ contest is the team with the most total points across all the competition categories. For a typical Kansas City Barbeque Society (KCBS) sanctioned BBQ Competition there are four categories of meat (chicken, pork ribs, pork, and beef brisket). Each category will have a winner. And the team
A Grease Separator is used to separate the grease or fat from pan drippings. For BBQ cooks a grease separator is often used to remove the grease from the liquid left in the foil when cooking brisket or pork butt/shoulder. The separated juice is then mixed back in with the meat to make it moist
