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 misting a liquid containing sugar like apple juice onto the meat periodically during the cook.

Your choice of a glue can also affect the formation of the bark, such as CYM, molasses, honey, etc.

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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 us here at BBQ Nuts, BBQ is a lifelong journey of learning and experimenting with this cooking style and enjoying good food (most of the time) with good friends.

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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 faster to shred the BBQ pork and by making it so your hands don’t burn on the hot meat.

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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 to take a bite right through the skin.

You never want the judges to bite into a piece of chicken and have the whole skin come off and slap him in the chin.

There are many techniques for producing bite thru chicken skin.  Some BBQ cooks scrape off the layer of fat on the skin prior to cooking.  Others smoke the chicken at lower temps then raise the temperature at the end to crisp up the skin.  While other cooks swear by putting ingredients like butter, olive oil, or mayonnaise on the skin prior to cooking.

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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 Boston Butt will debate whether bone-in or boneless is better. We think bone-in makes tastier pork but of course when buying by the pound you are paying for the bone.

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The brine adds moisture to the meat as well as flavor depending on the seasonings used.

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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 water pan.

These are very simple to use smokers but can turn out some great BBQ.

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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 make burnt ends:

– Remove most of the fat from the point

– Cube the point into 1″ cubes and put them in a aluminum pan

– Add some rub and sauce to the cubes

– Put back into the smoker for about 2-3 hours

ENJOY!

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