I am writing an article for my website (In Spanish where I sell my bbq pits) and am going to do a page with 100 tips from pitmasters.
So if anyone wants to offer any tips lets see them.
Not really looking for competition tips as we don't have BBQ comps in Argentina.
Gracias
Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
Seeing some views on this but no responses so far, so I figured I’d share some things I’ve picked up along the way and see if others jump in as well. 😇
These have been game changers for me, and they have significantly improved my results in the BBQ arena. I’m including where I picked them up at, and please feel free to use or discard them as you see fit.
1) At the end of a brisket cook, wrap a clean towel around the brisket (over the foil of course) and put it in a cooler for a minimum of an hour - four hours is better. The difference in the finished product is like magic. (Courtesy Pit Barrel Cooker website)
2) Dry brine your meat with salt the night before cooking. Sprinkling kosher salt, using the same amount you would if you were salting it at the dinner table, and sticking it back in the refrigerator overnight will make it juicier, more tender and more flavorful - and you’ll never taste the salt itself unless you go SERIOUSLY overboard with it. (Courtesy Amazing Ribs website)
3) Slice your meat across the grain, not with the grain, when carving. Serving it that way makes for a softer chew, and increases the perceived tenderness of the meat. (Courtesy Steven Raichelin)
4) Fire has a way of making flavors pop in unexpected ways. Don’t be afraid to experiment with things you don’t normally think of as "grill food". If you’ve never experienced grilled pineapple slices, grilled peaches or even grilled strawberries, you’re missing out. (Courtesy my dear old Dad)
treesmacker it's the size and shape of the granules that makes kosher salt kosher salt. The 2 main brands are Diamond Crystal and Morton's. But they both sell table salt, too. Table salt is the small fine granules that comes out of a salt shaker easily. Also, all salt is sea salt, although much table salt today, at least in the US, has been iodized. Pure sea salt does not contain iodine. Neither does kosher salt, as far as I know.
Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
One more - smoke packets when grilling. If part of your cook involves closing the lid (when using the "seat in the rear" technique for example), this imparts a smokiness to the finished product that really makes it pop.
Take Ken a small handful of wood chips, and wrap them up tightly in tinfoil. Poke a couple holes in one side of the tinfoil, and put the packet on top of the coals with the holes facing up right before you close the lid.
The chips will combust fairly quickly compared to a wood chunk, and is just enough to put a hint of smoke in the meat without overwhelming it. (Courtesy Stephen Raichelin)
Learn how your cooker works with dry runs before attempting first cook.
Keep to the basics while learning.
Practice practice and some more
Don't get overly concerned if the cooking chamber temps fluctuate a bit during the cook. (I did).
I just lower all expectations. When I’m asked, "When will it be ready? Are we there yet?" I just say I have no earthly idea. Serve her some triple-cream brie and a hot crusty baguette while she’s waiting and she’ll be content. You simply can’t rush a brisket and it’s no fun when you do. Results aren’t usually so great, either (at least, mine aren’t).
Ugh, if i had a dollar for every time we've eaten that night's dinner the next day. Judging and navigating the preverbal Stall is everything -- really changed my game and my relationship with my wife.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
choose your binder according to the meat and rub. I like Mayo for fish, and chicken; mustard for pork, and hot sauce or Worcestershire sauce for beef. Season agressivly. Cook to temp, not time. MOST IMPORTANTLY, DONT TAKE IT TO SERIOUSLY, BBQ SHOULD BE FUN!
I recently tried mayo as a binder for ribs, sorry wibs, and was pleasantly surprised with the results.
So experiment recipes are written on paper not stone.
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