| Making really fine smoke barbecue is fairly easy if | | | | you choose. |
| you have an understanding of the process and the | | | | 3. Season your meat. All good barbecue is treated |
| right equipment. Here are five tips that will have you | | | | with seasoning either with a marinade or with a |
| barbecuing like a pro in no time. 1. Get the right | | | | barbecue rub. A barbecue rub is simply a spice |
| equipment, 2. Get a good quality meat, 3. Season | | | | mixture that is rubbed all over the meat prior to |
| your meat, 4. Cook your meat low and slow, 5. | | | | cooking. There are many great recipes for barbecue |
| Sauce your meat at the end. If you follow these five | | | | rub. In fact, every barbecue book in the world has |
| simple tips, you'll be surprised at the quality of the | | | | recipes for barbecue rubs. Find one you think sounds |
| meat you'll be eating. | | | | good, and make it, and then rub your meat. |
| | | | 4. Low and Slow. This means, cook the barbecue in |
| 1. Get the right equipment. To make real smoke | | | | the smoker at a low temperature (235-250 degrees), |
| barbecue, you're going to need a barbecue smoker. | | | | for a long time. Do not rush your barbecue. Barbecue |
| There are many different styles and price points for | | | | can not be rushed. Barbecue is ready when it is |
| a smoker, and can be easily purchased on-line. There | | | | ready, not before. Chickens take a couple of hours, |
| are basically three types of smokers, and they all | | | | Ribs take about 4 to 5, Pork shoulder about 8, and |
| make great barbecue if you use them properly. | | | | brisket 10-12. Remember, low and slow. |
| Various types available are the offset smoker, the | | | | 5. Sauce your meat at the end. Do not put barbecue |
| vertical (water) smoker, and the kettle style (think | | | | sauce on the meat until the very end of the cooking |
| Weber Kettle). These all burn different types of fuel. | | | | process. Most barbecue sauces contain sugar, and |
| Some use strictly charcoal, some burn propane or | | | | sugar tends to burn when subjected to a lot of heat. |
| natural gas, and some are electric. They all use wood | | | | You do not want burnt barbecue. If you are going to |
| in some form for smoke to flavor the meat. Shop | | | | put sauce on the meat, put it on at the very last |
| around and find the one that appeals to you. | | | | stage of cooking, when your fire has almost burned |
| 2. Good Quality Meat. Don't skimp here. Get good | | | | out and isn't very hot any more. Then, you brush on |
| cuts of meat from sources that you trust. Make | | | | the sauce. Also, serve the sauce along with the |
| friends with a butcher. It's always nice to have a | | | | barbecue, so your friends and family can add |
| butcher friend. Most barbecue is either Pork Shoulder, | | | | however much sauce as they prefer.Follow these 5 |
| Pork Ribs, Beef Brisket or Chicken. Look for a good | | | | tips, and you'll be cooking perfect barbecue in no |
| recipe book to help you along with whatever meat | | | | time. |