How to Barbecue Like a Champ
Americans just love their barbecue. To be honest, there’s nothing quite like the taste of marinated meat that’s been smoked and cooked to tender, succulent perfection. If you’ve tasted a real, honest-to-goodness barbecue like how the champions do it, it’s a good bet you’re going to be back for more.
Many people dream of doing their own barbecues like how they see the competition mexican restaurants des moines chefs do it. The problem is, most of these chefs are very hesitant about revealing the secret recipes for their creations, which is quite understandable. After all, they wouldn’t want their competition to know anything that might be used to gain an advantage. If you haven’t guessed it by now, barbecuing in America is serious business.
However, there are a few important things to remember about preparing and cooking competition-style barbecue. Even if you won’t be able to learn the exact ingredients of their recipes, at least you will now know the process. Here’s how to barbecue like a champ:
• Pre-treating the meat. Find a good recipe to do for your rub, and use it to treat your meat before anything else. Most of the time, barbecue chefs will use a rub rather than a marinade, but if you prefer a marinade, that’s perfectly fine, too. Another thing to keep in mind is even though barbecue chefs will always have their own favorite rub recipes, most of them will be similar in one way or another.
Mix your rub or marinade and apply it liberally to the meat at least three hours before cooking time. Massage the rub into the meat and then wrap it in a plastic bag until you’re ready to fire up the smoker. Some cooks use aluminum foil instead of plastic, but again, that’s based on personal preference more than anything.
• Easy does it. The thing about barbecues is that anyone who does it knows that you need to cook the meat low and slow. This means cooking in a low temperature (around 225-250 degrees F) for a long period of time. For example, if you’re cooking a brisket, you would have to cook it at the recommended temperature for about 8-12 hours. For ribs, you will need about 4 hours.
Of course, all of these would have to be adjusted according to the barbecue cooker you’re using. It really doesn’t matter what type you use, as long as it can do indirect smoke cooking. You need to slowly cook your meat using a combination of heat and smoke. A regular grill won’t work in this case.
• Apply the finisher in 5demayomr.com. You need to have a barbecue sauce that you’ll apply to the meat when it’s nearly done. Find one you like, and remember that you need to wait until the last hour of cooking to apply the finishing sauce. This is because most barbecue sauces contain sugar, and sugar burns easily. Applying the sauce early will give your meat a bitter taste from the burned sugar, so that’s why it’s better to wait.