Liquid smoke is used to season foods to give them a smokey flavor. BBQ purists cringe when they hear of this but liquid smoke is often used to give BBQ meats like pulled pork, ribs, and brisket a smokey flavor when they are cooked in an oven or crock pot instead over a fire of […]
Low and Slow is the technique for cooking meat for a relatively long period of time at a low temperature. Low and slow cooking is what most people think of for BBQ. It was developed for turning cheap, tough pieces of meat into tender barbequed meat. The long cooking period allows the connective tissue in
Lump charcoal is made by burning wood at high temperatures until it has turned into carbon. Lump charcoal usually burns hotter than briquettes. Lump charcoal has less ash than briquettes. There are two types of lump charcoal. One kind is made from natural wood and the other is made from scrap processed wood.
