Cooking Penguin - Barbecurious: A Beginners Guide to American Barbecue

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Barbecue is an American culinary tradition that goes all the way back to the nations founding, and before. The smoking technique applied to the meat was introduced to Europeans arriving in North American and they applied to their meats (primarily pork) and sauces and what would become a dynamic culinary heritage of a new nation was born. Even George Washington himself enjoyed the occasional barbecue; it is truly the United States first native born cuisine and an honorable discipline to pursue.Here is a basic overview of American Barbecue to get you started down the long, and it is LONG, and happy road that is a passion for the smoking and saucing of meat. Included are some examples of regional variations on sauces, smoking techniques such as using a charcoal grill as a smoker, rubs, mops, grilling techniques, and of course a few traditional side dishes and desserts. Youll find that there are as many sauces and rubs as there are pit masters, and you will find as you explore this book that while these sauces are excellent as written, you can easily tailor them to your own tastes by adding or subtracting various ingredients.The history of American Barbecue, just as the history of the nation itself, is defined by the mixing of different influences from all over the world, and the new influences that sprang up in the great melting pot. After you are comfortable with the basics, barbecue will become a way for you to express yourself and experiment, an enriching and rewarding (it is tasty and filling) art form. Your friends and family probably wont mind your new hobby, either. Smoking meat is an amazing way to impart flavor on whatever you cook. While it may seem complicated it first, it is a slow process that happens over low temperatures so there is plenty of room for error and adjustment. You will be amazed at the results youre able to get after your first attempt. Materials and Equipment:

• large charcoal grill, preferably cylinder or barrel shaped
• wood chips
• charcoal
• drip pan
• meat thermometer
• long grill tongs
• meat
• rub
• time

Directions: Prepare the grill by placing a drip pan under the grates at one end and charcoal and wood chips at the other. It is preferable that you dont use lighter fluid or charcoal that is soaked in lighter fluid as this will impart a flavor on the meat. Let the coals and wood chips get going and build up a good smoke and place your meat, rubbed and prepared on the other end of the grill and close the lid. If there is a wind blowing, place the grill so that the wind will blow the smoke across the meat as it leaks into the grill.This takes a very, very long time. Check often and make sure you have plenty of wood and charcoal to maintain the smoke and heat (which shouldnt be too high). Test the internal temperature of the meat, and when it has reached 200 degrees remove it from the heat and allow it to cool. Selecting the right wood is a fundamental part of making a good barbecue. The smoke of different woods possesses differing qualities and imparts different tastes on whatever is smoked over it. Some woods are stronger, better suited to beef, some lighter and better for fish or chicken. The list of woods used for smoking is large, but the most important three are:

• Hickory: Hickory is the most common smoke wood today, with a strong, hearty flavor that goes great with beef, pork, and chicken. It can be a bit strong, so dont over-smoke with it, but it is a good bet for a barbeque beginner
• Mesquite: Mesquite is pretty well known, too. More often applied to beef, its flavor is very strong and it should be used carefully with pork and chicken (and isnt particularly good for fish).
• Apple: Apple has a light flavor. It imparts a fruitlike sweetness and is wonderful with pork, chicken, turkey, and fish.

Many people will also mix woods to get different results, a half and half mix of apple and hickory wood for instance is a classic rib smoke. Just make sure your woods and charcoal are chemical free so that you get the best flavor out of them. Rubs are used to tenderize and season meat prior to smoking. Just mix the seasonings and massage the meat like you mean it and youll get a flavor like you wouldnt believe. This is an excellent rub for chicken or pork; particularly well suited to ribs. Ingredients:

• cup smoked paprika
• cup brown sugar
• 1 tbsp kosher salt
• 1 tbsp chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 2 tsp dry mustard

Directions: Mix all ingredients together and store in an air tight container. Use as a pre-smoke rub for pork, chicken, and beef. This is your basic pre-smoke rub for chicken, pork, and beef. Try adding a tablespoon or two of other things, like celery salt or turmeric (my favorite random addition), for a more personalized touch. Ingredients:

• cup chili powder
• 2 tbsp paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp kosher salt
• 1 tbsp cayenne pepper
• 1 tbsp black pepper

Directions: Mix all ingredients together and store in an airtight container. Use as a rub for beef, chicken, or pork. This is you stereotypical tomato barbecue sauce. I have attributed it to Virginia, this is where it is seen the most but by no means the only place where youll see it. It is a rich and delicious sauce and goes great with pulled pork. Ingredients:

• 1-12 oz. can of tomato sauce
• 1-12 oz. can of tomato paste
• cup water
• 1 beef bouillon cube
• 1 large onion, chopped finely
• 2 tbsp garlic, chopped finely
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp worcestershire sauce
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp paprika

Directions: In a large saucepan, heat the oil over medium heat. When the oil is hot, but not smoking, add the onions and cook until sweating (approx. 2-3 minutes) then add the garlic and cook for another 1-2 minutes. Add the water and bouillon and stir until it has dissolved, then add the tomato paste and sauce along with the remaining ingredients, stir and bring to a low boil. Reduce heat and simmer for 15-20 minutes. Allow to cool to room temperature before storing.