Using a Reverse Sear method to BBQ meats involves cooking the meat with indirect heat then finishing it off over high direct heat. This technique, like most, has it’s proponents and opponents. The benefit of the reverse sear is that your meat can absorb more smoke and flavor as it cooks as opposed to when […]
A Rib Rack is a device that is used to hold multiple racks of BBQ ribs during cooking. Rib Racks typically hold the ribs upright instead of laying flat on a grate. This is done to save space so you can cook more ribs. Look for rib racks that are easy to clean. The bits
A Shiner is a piece of exposed bone showing through the meat on the top side of raw ribs. Shiners are the result of ribs being trimmed too close and exposing the bone. This is an indicator that there may be only a little meat left on the bones to cook. BBQ cooks try to
The Smoke Ring is the thin pinkish colored layer below the surface of BBQ meat after smoking. The smoke ring will typically be between 1/8″ and 1/2″ thick. There is a lot of confusion as to what this ring actually is or does. And perhaps part of the problem comes from the name “Smoke Ring”
What is Spatchcock? Spatchcock or “Spatch” is the procedure for butterflying a chicken, turkey, Cornish game hen, or other fowl to lay out flat for cooking. The process involves cutting out the backbone and snipping the cartilage in the breast to make the bird lie flat. Spatchcocking is typically done to speed up the BBQ
St. Louis Style refers to a method of trimming spare ribs. St. Louis Style spare ribs have several benefits: – Look neater – Easier to Eat – Cook Quicker – Fit More in a Cooker To create Saint Louis Style spare ribs you trim the flap meat on the back then remove the breastbone, cartilage
The Stall is the period of time while you are smoking meat that the internal temperature stops rising and holds or even slightly drop for up to several hours. For the backyard BBQ enthusiast who is cooking a brisket or pork butt for the first time this can be very confusing/frustrating. So relax… this happens
BBQ is a religious experience for many in Texas. And, the focus of this admiration is the Texas Trinity or Holy Trinity of Texas BBQ. The Texas Trinity includes brisket, sausage, and ribs. The sausage is typically beef but may be pork while the ribs are either full spareribs or giant beef ribs. Back in
A Thermapen is an instant read handheld thermometer manufactured by Thermoworks. The Thermapen gives you a reading in just 3 seconds and is accurate to .7F. I have the orange Thermapen and I believe it is the fastest and most accurate of all the colors 🙂
Thin Blue Smoke (TBS) is a light, almost invisible blueish smoke. It is the goal for making the best tasting BBQ on a smoker burning wood and/or charcoal. Too much white smoke means creosote will be coating your BBQ meat and imparting a bitter flavor. Achieving thin blue smoke is not difficult but does take
