How to prep yer Butt!

Posted on Apr 28, 2012 in Dave's BBQ Advice, Tips & Ramblings | 0 comments

How to prep yer Butt!

So you want to make some pulled pork. No matter whether you cook pork butt in a smoker, grill or oven, trimming and dressing the roast properly makes a huge difference in the end product. We smoked eighteen butts on the weekend and thought we’d show the prep process. These first pic’s cover how to trim yer butt… On the top of the butt there is a thick layer of fat then a thin layer of meat and then another layer of fat above the good stuff. You can usually see from the meaty side of the roast...

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BBQ sauce – Recipe or store bought?

Posted on Mar 23, 2012 in Dave's BBQ Advice, Tips & Ramblings | 0 comments

BBQ sauce – Recipe or store bought?

We have wasted a ton of ketchup trying to create our own sauce. Eventually you will succeed creating your own but was it worth it? Ninety-nine percent of folks have found a store bought BBQ sauce that they really have come to enjoy. – the trick for store bought? You gotta doctor it! Put your favorite store bought in a pot and bring it to a low simmer, this stuff burns fast if it’s not stirred continuously. Add either the spice rub you’ve developed or the seasonings you usually use. Fresh sautéed...

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How to create your own signature spice rub

Posted on Mar 23, 2012 in Dave's BBQ Advice, Tips & Ramblings | 0 comments

How to create your own signature spice rub

Great rubs are as varied as your imagination. Use the spices that you enjoy. What do you put on your steak or burger? Here is a simple formula to kick up your own personal rub. Rubs are made from equal parts of four spice groups. Salts, sugars, peppers and flavours. Start by creating a half cup measure of each of the following groups so you end with two cups of your own personal rub. Salts – the base of your half cup salts should be at least half of Kosher or coarse sea salt. Now add...

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Anatomy of a great rib

Posted on Mar 23, 2012 in Dave's BBQ Advice, Tips & Ramblings | 0 comments

Anatomy of a great rib

First and foremost, never, ever…ever boil your ribs! Your not making soup and the poor ribs never did nothin’ to you! Just cook them at a lower temperature for a longer period of time to get moist and tender ribs. Secondly, remove the shiny silver skin membrane from the bone side of the ribs. Use the dumb end of a small spoon to get under the membrane over one of the bones and lift it up. Put your finger under the skin and lift it up. Now grab the skin with a paper towel and pull it off the...

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If yer lookin’ you ain’t cookin’!

Posted on Mar 23, 2012 in Dave's BBQ Advice, Tips & Ramblings | 0 comments

If yer lookin’ you ain’t cookin’!

You have to learn to trust your cooker. Use a thermometer with a probe on a cable so that you can put the probe inside your BBQ to keep the lid closed and still monitor your pit temperature. You can insert the probe through the meat you are cooking so it will register the temp of the air around it or put the probe all the way through a half potato so it can sit on the grill next to the meat. Every time you open your cooker to see how things are cooking you are loosing valuable heat and moisture. The best BBQ has...

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Why does it take so long to cook real BBQ?

Posted on Mar 23, 2012 in Dave's BBQ Advice, Tips & Ramblings | 0 comments

Why does it take so long to cook real BBQ?

When you take a traditionally tough cut of meat like beef brisket you have to take the time needed to help the muscle fibers relax and then finally give in to submission. The brisket comes from the front chest muscles of the cow. It is a very lean and highly exercised muscle so unless it is braised or slow roasted it will chew like shoe leather. Cooking it for a long period over low heat will create a tender, juicy and amazing flavour sensation.

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