Troy Black - All Fired Up

Beef

Early in my journey in the barbecue and grilling world, I began to realize how much I enjoyed sharing my gifts as a professional barbecue pitmaster by teaching people how to create amazing barbecue at home. In this book, youll find some of my favorite things to grill and barbecue, along with how-to steps so you can master the techniques. For me, barbecuing isnt just about the ingredientsits about layering flavors with spices, marinades, sauces, and fire. Its more about knowing when its done and not necessarily how long it takes to cook it.

There are many regional differences when it comes to barbecue. Visit Eastern North Carolina and youll find the coastal side of the state has a drastically different sauce than the western side. If you like your barbecue sweet, Kansas City is the place to go. Or if you prefer barbecue chicken, Alabama has a delicious white sauce to complement it. People often ask me, What part of the country is your favorite for barbecue? They vary so much that my answer to that question is simply, All of them! To give you a taste from several regions, Ive included recipes and tips from some of the best pitmasters around the country. You decide which is your favorite!

As you read this book, I hope you get a sense of my passion and love of creating delicious food. Whether youre making a mouth-watering steak grilled over a hot fire or a succulent pork shoulder, slow-smoked until it falls apart, youll find yourself in a love affair similar to the one that started my journey.

Troy Black

Gas grills are very easy to use and maintain consistent heat; they are especially handy for beginners. To turn them on, all you have to do is make sure that the propane valve is open, and with one slow turn of the knob, voil, its lit. To properly light a gas grill, turn all the burners to high, close the lid, and let the grill preheat for 10 to 15 minutes. Everyone has different needs to consider when buying a gas grill. If you like to grill out for the whole neighborhood or have a large household, youll want to opt for a larger model with 4 to 5 burners. If youre just starting out and like to grill a couple times a week, Id suggest a smaller version with 3 to 4 burners. Either way, every grill is different and some come with more bells and whistles than others.

Charcoal grills can often be less expensive than gas grills. While they are typically more hands on, these grills have another advantage over gas grills in that they impart a characteristic smoky flavor. If youve got one of these grills, I highly recommend a chimney starter to help with lighting the coals. It will take about 15 to 30 minutes to get the coals lit, depending on the type of charcoal you use. Once the coals are lit, pour the coals into the bottom of the grill (below the grill grate), replace the grill grate, and cover the lid. Be sure that the air vents in the top and bottom are open. To increase the heat of the fire, open the vents wide. To decrease the heat, partially close the vents. Dont close the vents all the way unless you want the fire to go out.

Water smokers (pictured) are probably the most common type of smoker since they are relatively inexpensive and fairly easy to operate. Most are bullet-shaped and come with a water pan. The water in the water pan acts as a temperature regulator and also often keeps meats that cook for a long period of time more moist. This type of smoker can consistently remain between the 200 and 250 range for up to 4 hours, and often longer, depending on what type of coals are used. This equipment creates an indirect cooking environment. The coals and wood are in the bottom section, the water pan in the middle, and the food in the top where the vents are also located.

Offset smokers are also readily available. This design has the charcoal and wood burning off to the side of the main cooking barrel with a vent for lowering or raising the heat. The location of the fuel chamber helps maintain an even cooking temperature for the main cooking barrel. There is also a baffle on top to help control the amount of air that comes in, which in turn helps regulate the amount of smoke.

Troys Tip

Resist the temptation to lift the lid during smoking to check meat before the recommended cooking time has elapsed; doing so allows heat and moisture to escape and adds to the cooking time.