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!
36 comments:
I have never experimented with bb-q very much. But I did love it when I lived in NC!
can you hear my stomach rumbling...ah...bbq...
Ain't NOTHIN' like a good Butt-Rub !
That cookbook was on my Amazon wish list for Christmas and Santa didn't come through!
this sound like barbeque porno!
Spread on the meat, dry rub, finishing sauce.. stop trying to turn me on.
Scary I think like doggybloggy
Well, you know I don't grill, but one of these days I'm going to try the "dry rub" thing. I do love the tang a little mustard gives to meat!
And they say life's finest pleasures are sex and food... and in this case, both of them at the same time.
BBQ.... must eat BBQ......
I have BBQ Bible and actually used a recipe from it this weekend (basil wrapped beef rolls). Kirk is on my wish list when visiting the book stores. I like his monthly recipe article in National BBQ News and I know how highly respected he is.
Dear I know you love BBQ a lot, and this is the best time there, here is a pity butwe are so cold!
But I enjoy see all your lovely ideas for BBQ (LOL) huggs gloria
What a great primer. Each sounds delicious, and it's great to hear about their context. Can't wait to hear about those sides too, when you're ready to reveal - lol.
You could sell that little set!
Those books remind me of the library setting episode in the hotel management institute that I used to work for :D
Love your BBQ tutoring today, BD. I never knew about the mustard layer. Always thought it was the rub and then the sauce when nearly cooked. And here I thought I'd watched plenty of those competitions. Obviously I missed something, or...they didn't tell us their secrets?
What are the side dishes? I know you mentioned something about eggplant.
tis the season for grillin!!
Looks like you fixing to make a feast. You have all the right ingredients. Life is good and I am hungry :_)
Sometime I'm going to have to try some of your handiwork.
Here is a review I did on a book about North Carolina barbecue...
http://sagecoveredhills.blogspot.com/2009/02/holy-smoke-book-review.html
So that's how you became an expert. I prefer BBQ ribs and I love the sauce on meat but never on chicken. Wonder what you use for chicken.
I am still waiting for my BBQ invite...
Yum... do you make all your own sauces and rubs? I am so impressed!!
When's your next BBQ - I'll check out the flights! ;)
Kate- About five major areas for different BB-Q: Carolinas, Memphis, St. Louis, K.C., and Texas..
Brian- Tried the sides yesterday..good stuff!
Heff- Don't BB-Q without it!
Lea Ann- Great book! You must have soon!
DogB- I didn't name this stuff!
Donna- Turning you on ain't that hard!
Marjie- Dry rub is very important!
I.G.- Friday and Saturday is what I'll be doing!
Chris- The little sauce book by him is worthwhile, too!
Gloria- A lot of work, but good eating...
eggplant- probably Thursday, I'll be busy this week end cooking!
BlueV- Books are for sale, Home made stuff in jars isn't!
Mona- I just wanted to show what I do when BB-Qing..
Barb- Not everybody uses slather, and side dishes went a different direction..
Kris- Not grilling- BB-Q!
Velva- It is a big event, the State BB-Q...
sage- I'll look it up!
Ily- In Michigan, you sauce everything!
E.D.- Long way to come for BB-Q...!
Good Cook- Yes, I do..it's one of the things I do well!
Ake- This week end!
i'd give anything to have a grill! summers are too darn hot for me to want to go outside but that would still leave half the year to put into practice what i read here!
sheri- Buy a little smoker, and have at it...
YEEEEEEEEESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS!!!
John
sorry.
I heard cinamin is a key ingrediant in southern rubs!
I'm always open to learning more about barbecuing and grilling from masters like you, Chris and Larry. Hoping you share your dry rub recipe!
John- Working on another sauce today for beef brisket..
Darngirl- I put a little cinnamon in my baked beans...
Katherine- Brown sugar, salt, season salt, garlic powder, onion powder, ground thyme, black pepper, chili powder, paprika, celery seed...
Thanks for the info. It sounds like a taste I could dive into. So okay now I want to know about the sides. You are a busy man. Smile.
J-
I told Ben I want a smoker so I can become the BBQ Queen.
J.J.- Sides coming soon.. can't spill all the beans!
BlondeD- Good for you!
I love em ALL!!!
G-man- Me too!
loved it.
The BBQ Bible...does it come in the King James version?
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