When I’m cooking competition bbq, you better believe I’m using aluminum foil. Call it the “Texas Crutch”, call it cheating, call it whatever you want; but I’m a wrapper. Here’s why: It prevents the meat from absorbing too much smoke so it doesn’t turn out bitter and It keeps the meat nice and moist, so it comes out really tender …
Smoking BBQ: Dry Wood vs. Soaked Wood
Now the debate of using soaked wood vs. dry wood has been going on for a long time, and you’ll find people on both sides of the fence. For me, I’ve always used dry wood for smoking. In my style of cooking wood is used to produce smoke for flavoring the product. It’s not the main heat source; I use …
Adding Smoke To Your BBQ
You can’t talk about BBQ without talking about the smoke. One big mistake that people make when they are BBQing is to add smoke through the entire cooking process. But if you add too much smoke, you end-up with a bitter tasting BBQ. It’s easy to avoid this; you just have to understand how the meat takes on that smoky …