Monday, July 19, 2010
A BB-Q Primer...
I have six or seven books on BB-Q, but these three are my "go to" books! Paul Kirk is my guru of BB-Q, and have learned the most from his writings...He is informative on procedures, and makes sense in his philosophies.
The three jars in the photo are as follows: On the left, a mustard slather. This is spread on the meat for two main reasons, one mustard has vinegar and tenderizes meat to a degree, and two- it holds the dry rub (next jar) in place as it dissolves onto and into the meat. Mine is made from mustard, beer, molasses, and hot sauce. Beef and pork only, and it will not taste mustardy!
The second jar is dry rub, made of herbs, spices, salt, sugar. It flavors the meat- in a good way!
The third jar is a finishing sauce, put on towards the end of long slow cooking, otherwise known as BB-Q sauce. Glazing it onto ribs, or mixing it with vinegar for pulled pork is common. Glazing on chicken is good, too! I use a separate one for beef brisket...
We tried out a couple of our side dishes, and were quite pleased with the results!