These tips and tricks can bring your average backyard barbeque to a whole other level
The true methods for your Q’
By: Michael Cortese
How many people really know what it is to Barbeque in the true fashion? The true meaning of the term barbeque is to cook covered, very slowly with smoke and indirect heat. Indirect heat is a cooking principal by which the food does not directly come into contact or is not cooked directly above the coals or heat source. You can find a variety of fancy barbeques; charcoal or gas that have indirect cooking contraptions built into them, usually on the side of the box. You can also turn a simple $50.00 propane grill into an indirect cooking machine by simply turning one side of the grill off and placing your food on that side directly away from the heat.
Many people debate over which is the better barbeque charcoal or gas, the truth is they both have pros and cons.My personal favorite is the charcoal grill. The pro’s of charcoal barbeques is the simple fact that the food tastes better. You get a true barbeque flavour that you can’t get with propane or natural gas. On the other hand gas barbeques are easier to control. The grill of a gas barbeque needs less maintenance to keep a steady heat, thus requiring less hovering over the grill, and more time with friends and family.
Whatever your favorite type of barbeque is, the important thing to keep in mind is the gauge of the steel that the unit is constructed from. The thicker the steel and the grate the more the barbeque will retain the heat. Another factor that needs to be considered is the hood or the lid of your barbeque. You want a lid that shuts tight, so that all the heat and smoke is retained. A lid should also have a thermometer built into it so the temperature can be monitored at all times.
The amount of ways to create an indirect heat source varies greatly. Some Pit-Masters will tell you that you need to build two fires one on either end of the charcoal tray, and put the food in the middle. Some may say build a ring around the charcoal tray and place the food in the middle of the grate. The simplest method of creating an indirect heat source is to build your fire on one side of the tray and place your food on the other. In my opinion at the end of the day indirect is indirect, so use whatever method you are comfortable with, go with it.
You should always use some kind of a rub to season the meat. Most popular rubs are paprika based that are heavy on the seasonings. You need to remember that the seasoning will only penetrate the meat so far, so don’t be afraid to rub on a healthy portion, a lot of it will fall off. The second largest debate when it comes to barbequing is the type of wood chip that you smoke with. Mesquite, Hickory, Apple, Ash, Oak, Cherry…………the options out there are tremendous. I will tell you this; never use softwood like pine or spruce. These trees are high in sap and moisture and will create a very undesirable bitter taste. Hardwood is the only woodchip to use. As far as what variety of chip to use that is up to you. According to the Texans the only option is mesquite wood. Others will tell you straight hickory some people including myself have a blend that we use. What is important to know when it comes to selecting the right woodchip for you is that I have never used a woodchip that I have not enjoyed.
You also need to soak your woodchips in beer, or water. This is what allows the wood to smolder creating smoke. Some people will soak half the woodchips and leave the other half dry, while others soak all the chips. Then the woodchips are either wrapped in tinfoil, or placed in a smoke box that goes directly over the coals.
If you are using the tinfoil method it is important that you poke holes in the top of the foil to allow the smoke to be released. Remember there is such a thing as too much smoke. This will result in a very bitter flavour that is quite undesirable.
I have found that for most of my barbequing purposes, keeping the grill right around 225°F for slow, indirect smoking is the best heat range. This temperature range works well for all proteins to be smoked.
You also need to take into consideration the weather. On the cold rainy days the Barbeque is going to require a larger hotter fire than on the hot sunny days. This may seem like common sense but one thing I will tell you is the effects on your barbeque from the weather are quite dramatic and the only way your going to get a handle on the temperaments of your Q is through practice.
This basic barbeque cooking principals, if followed correctly will result in the ultimate barbeque flavour. Control the temperature of your grill, maintain a steady but not crazy amount of smoke, cook the meat to the proper temperature of doneness, and no matter what you do after that your food is going to taste great. Some people spend too much time and energy worrying about what kind of barbeque or smoker to purchase or secret rubs and sauces that it may take away from the actual experience of what a barbeque should be, a great time spent with friends and family, and great smokey flavoured food.
