The Bark is the outer crust that forms when smoking meat. It is usually associated with pulled pork or brisket. The Bark is the most flavorful layer on the outer surface of the meat that is formed from the sugars in the rub caramelizing. Other enhancers to forming a good crust come from spraying or […]
BBQ, Barbecue, Barbeque, Bar-B-Q, or just simply Q… It’s called many things. Means different things to different people. Is used as a noun, verb, or adjective. And has a language all its own. Our basic definition of BBQ is… Meat that is slow cooked over wood or charcoal for a long period of time. To
Bear Paw meat handler forks are used for shredding BBQ meat. They are often used for shredding Boston Butt or Pork Shoulder to make pulled pork sandwiches. The Bear Paws are also useful for lifting hot food to move from the cooking pan. They are made from hard plastic. Bear Paws help by making it
The BBQ definition of Bite Through Skin is usually discussed in competition barbeque. The holy grail for BBQ competition cooks is to have bite through chicken skin for their turn ins. Crispy chicken skin (like fried) is not typically associated with competition BBQ. The goal is for the person eating the chicken to be able
The Boston Butt is a cut of pork that barbequers often used for BBQ pulled pork. This cut comes from the upper part of the front leg of the pig. Boston Butt is cut from the top part of the shoulder and may contain part of the shoulder blade. People that smoke or barbeque the
A brine is a mixture of water, salt and seasonings used to enhance a piece of meat prior to cooking. The brine adds moisture to the meat as well as flavor depending on the seasonings used.
A Bullet Smoker is as the name suggests a smoker that is shaped like a bullet. The basic concept is that the heat source (usually charcoal) is in a pan near the bottom on the bullet smoker. A water pan typically sits above the heat source. And then 1 or 2 grates sit above the
Burnt Ends are the tasty treat you get as a bonus for cooking a whole packer brisket. The packer brisket is made up of two parts: the flat and the point. After the brisket has reached its final temperature the flat and the point are separated. The burnt ends are made from the point. To
