The Barbecue Page

Lots of people think of grilling when they think of BARBECUE (or BAR-B-QUE!). Tain't so. Grilling is when you throw your meat (and I mean that in the nicest way) directly over hot coals. Your meat then begins to get charred on the outside while remaining deliciously raw in the middle. YUMMY! - but there's something better. I'm talkin' REAL BARBEQUE, where your meat is brought to perfection whilst basking in the warm glow of the heat and smoke of your smoker. Flames never touch your food and the process is s-l-o-w. You get to sit around for along time nursing your favorite beverage and entertaining friends (if you're so inclined). I'm gonna try to educate you on how to experience this culinary bliss. You can do this using your existing "grilling" grill with some planning. I'm still learing myself so, if you know better, please share it with me.

OKAY - This is what it's all about. You don't want the heat directly under your food like you would with grilling. The idea is to cook slowly with a relatively low heat (around 200° F). Pile your charcoal to one side and place your food on the other. Look at the pics for the concept. If you are using dried wood chunks for smoke, first soak them in some water for an hour or so. You can place the wood directly on the hot coals, but I find they last longer if you wrap them loosely in foil leaving some holes to let smoke escape. Cooking time will vary depending on the size and cut of meat, but plan on hours in some cases.

Use the vents on your grill to control the heat flow. The vent nearest the coals should be open as well as a vent on the opposite side that will draw the heat around the food you are smoking. All other vents are closed. You can put a pan of water under the food to catch drippings and prevent flare-ups. I don't do this, but it can help keep some cuts of meat from becomeing too dry. Follow the examples in the pictures depending on what type of grill you are using.

READ ALL ABOUT IT! Of course you will need some BARBECUE COOKBOOKS to help you get started. Here's my favorite recipe.