Monday, May 14, 2012

May is National BBQ Month!

May is National Barbecue Month and we couldn't be happier. Warmer weather is here, so there's plenty of time for hanging out in the backyard and experimenting with delicious food.

Most people mix up barbecue and grilling. While grilling involves cooking with charcoal or gas over high head, barbecue is slow and low. To cook authentic BBQ, you need to use low temperatures (in the low 200's) and cook things slowly, often over the course of more than 4 hours.

So, what's the best way to make delicious, smoked brisket? First, if you're going to trim the fat, leave at least a quarter-inch layer on top because fat equals flavor. Second, don't forget to layer on plenty of dry rub. Third, pick a good smoking wood, like hickory, oak or mesquite. Next, when slicing brisket, make sure to go against the grain for tender servings.

Texas Style Smoked Brisket (MyRecipes)
Texans know their brisket and this has a great dry rub.
Ingredients: Brown Sugar, Smoked Paprika, Black Pepper, Kosher Salt, Onion Powder, Chipotle Chiles, Onion, Cider Vinegar...

Smoked Carolina Beef Brisket (Williams-Sonoma)
Carolina BBQ has a dry rub and adds a vinegar-based sauce.
Ingredients: Beef Brisket, Kosher Salt, Ground Pepper, Vegetable Oil, Vinegar BBQ Sauce, Wood Chips, Corn

Northern California Smoked Brisket (Food Network)
In NorCal, we love to spice things up with dried chiles.
Ingredients: Anaheim, Ancho and Chipotle Chiles, Fennel & Coriander Seeds, Smoked Paprika, Garlic Powder, Brown Sugar...

We can't wait for the weekend so we can fire up the smoker!

Any other favorite themes, ingredients or dishes you'd like us to highlight? Post them in the comments section! You can also Like us on Facebook and Follow us on Twitter for recipes, tips and more.

1 comment: