Award Winning BBQ | Texas and Carolina Style
Now Barbeque came to us from the Caribbean state of Hispaniola, what is now Haiti. And more that will be in this website… Eventually. But the bottom line was the lack of electricity and refrigeration many years ago created a dilemma for people, the solution to this dilemma was the great idea, from the Caribbean, to BBQ… And let’s not confuse a barbecue smoker with grilling, barbecue is smoking. In the Caribbean they smoked on what was called a boucan, hence my nickname…hehe. If you hunt around enough in Jamaica you can still find this traditional style of smoking… But I digress, but not too far. Just like in the Caribbean some of the best barbecue joints in America are just that joints, small, modest, nothing too fancy and if you’re lucky there’s a place to sit down, if not you pull up a curb. And it will no doubt smell like you have been camping, which is always a good thing. So as you’re driving around the country and you see these little joints, shacks as they may be called, with a few motorized vehicles in front, stop in you’ll be pleasantly surprised! Whatever you do don’t stop into a place that is all modernized with propane lines going inside or with an “automatic” gas bbq where a push of the button does it all. Stick with the joints, the shacks, the ones with the wood piles out back, or sacks of wood pellets for their grills. You’ll never be disappointed, because it’s hard to make a living serving barbecue and most people I know that do it don’t do it for the money but they do it for the love…
BarBeQue is not a cuisine it is an event!
Look and act like an Award Winning
Pitmaster – even when your not!
Flavor says it all
When exploring how to smoke competition grade barbecue with perfection, it’s good to know the essential flavors of various types of BBQ meats. I personally feel that simplicity is usually best. Too many contradicting flavors can take away from the flavor of the meat and will likely overwhelm your taste buds. With barbecue, the woods used during the smoking, the spices used for rubbing and marinating (if you must) the meat should add flavor but should not be over powering.
Among the more frequently used woods you will find apple, cherry, mesquite and maple. I like to have a few varieties available. I also am always sure to have on hand what I feel are the essential BBQ rub seasoning, spices, and mopping products. These items can be used in various combinations based on your personal preference. Making your own competition grade BBQ rubs, brine, and sauces for any of your favorite meats will be quite easy if you keep the this list on hand.
The truth about Award Winning BBQ is that personal preference dictates the end result more than anything else. Practice with the flavors you enjoy and try different combinations of seasonings. You will find some you like and some you don’t but, ultimately you will enjoy the journey to find your BBQ perfection.
The last and most important tip here is “smoke low and slow“. This simply means use a temperature of 225 – 245 degrees and cook for a longer period of time. Always make sure the temperature is constant and keep your sand pan full so the temperature holds more steadily.
AND NEVER CHECK THE PROGRESS!