BBQ'n and Grillin' Discussion. Tips, and Questions
For All Things Smoked and Wonderful!
Please share your tips, ideas, experiences, and questions! Nothing beats a lazy day around the grill or smoker spent with good buddies, discussing The Tide and solving the world's problems in general
A few things I do, basic stuff, but it NEVER hurts to review the basics from time to time, no matter how high your skill level.
My number 1 tip - NEVER be afraid to experiment or try something different! Mix things up by creating your own rub or seasoning, sauce, marinade, or anything. Every great thing we have was first discovered by someone saying "Why don't I try..."
Do use a moisture pan when smoking
Do use a spray bottle to moisture the exterior of meats - I use apple cider vinegar and beer mixed for most pork dishes - the spray bottle also is handy when grilling to douse the random flare-up.
DO NOT sauce until you are in the finishing stages - sauces contain sugars and they will burn. I like some char on my meat, but a little rustic char can soon turn into a full fledged burn.
DO realize that just like certain foods and wines seem to pair well together, so does certain meats and woods when smoking food.
This chart is from weber, linked below, and I pretty much agree with their assessments
http://virtualweberbullet.com/woods.html
I as well find that oak and hickory can be a bit strong and pungent so use these with care - I think they are best used in concert with other, milder woods.
Mesquite is a wood I love to grill over, but extreme care must be used when smoking with it, as it as well can impart bitterness.
Generally, fruit woods impart a sweeter and fruity type flavor.
Maple works GREAT with ham in my opinion.
Cherry and apple provide a great color, and smoke ring when doing brisket or ribs.
IF I could only have one wood to use - I would be torn between apple and cherry.
DO log what you are doing when trying something new or different. Few things suck more than turning out the most wonderful delicious, and you can only guess at how to replicate it.
Looking forward to discussing a Great Southern Pastime with everyone!
For All Things Smoked and Wonderful!
Please share your tips, ideas, experiences, and questions! Nothing beats a lazy day around the grill or smoker spent with good buddies, discussing The Tide and solving the world's problems in general
A few things I do, basic stuff, but it NEVER hurts to review the basics from time to time, no matter how high your skill level.
My number 1 tip - NEVER be afraid to experiment or try something different! Mix things up by creating your own rub or seasoning, sauce, marinade, or anything. Every great thing we have was first discovered by someone saying "Why don't I try..."
Do use a moisture pan when smoking
Do use a spray bottle to moisture the exterior of meats - I use apple cider vinegar and beer mixed for most pork dishes - the spray bottle also is handy when grilling to douse the random flare-up.
DO NOT sauce until you are in the finishing stages - sauces contain sugars and they will burn. I like some char on my meat, but a little rustic char can soon turn into a full fledged burn.
DO realize that just like certain foods and wines seem to pair well together, so does certain meats and woods when smoking food.
This chart is from weber, linked below, and I pretty much agree with their assessments
http://virtualweberbullet.com/woods.html
Beef | Pork | Chicken | Fish | Comments | |
Alder | X | X | - | XX | Delicate flavor |
Apple | XX | XX | XX | XX | Mild, fruity, goes with any meat |
Cherry | XX | XX | XX | XX | Mild, fruity, goes with any meat |
Hickory | X | X | X | X | Can be strong, mix with apple/oak |
Maple | X | X | X | - | Great with pork |
Oak | XX | X | X | X | Mild, nutty, great with beef and pork |
Pecan | X | X | X | - | Sweet, spicy, more assertive than oak |
I as well find that oak and hickory can be a bit strong and pungent so use these with care - I think they are best used in concert with other, milder woods.
Mesquite is a wood I love to grill over, but extreme care must be used when smoking with it, as it as well can impart bitterness.
Generally, fruit woods impart a sweeter and fruity type flavor.
Maple works GREAT with ham in my opinion.
Cherry and apple provide a great color, and smoke ring when doing brisket or ribs.
IF I could only have one wood to use - I would be torn between apple and cherry.
DO log what you are doing when trying something new or different. Few things suck more than turning out the most wonderful delicious, and you can only guess at how to replicate it.
Looking forward to discussing a Great Southern Pastime with everyone!
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