One thing that I have learned from doing my own Low and Slow BBQ at home is that I can control the flavor of the meat better than the BBQ Shacks in town. I get to choose the meat, the rub, the wood for the smoke and the combination of liquids to add to the water pan for my smoker to enhance the flavor to the fullest!
Do you like your BBQ sweet? Or do you prefer a sharper flavor? Do you like aromatic flavors or subtle ones? When you smoke your own meats you decide how it will turn out. The local BBQ shack does not give the general public much thought when it comes to flavor. Yes, they will use a rub that they create and sell, and use the same wood all the time for the sake of consistency, but they don't step out on the limb and give BOLD and FLAVORFUL tastes!!
I like the meat I put into my mouth to say "Wake Up"! "Can you guess what the secret ingredient is this time"? Never be intimidated by the process of smoking your own Pulled Pork, Ribs, Brisket or Chicken. Be adventurous! I know how you feel. Scared to death to ruin the meal. But, what I found out was that the process is much simpler than I thought it was. Yes, I made some mistakes, but the meat I chose was forgiving to a beginner like me!! The meat made ME look GOOD!
The first time you attempt to smoke a pork butt you will feel both scared and exhilarated. The pork butt takes a while to get past the 160 deg threshold that it hangs at before getting to the 180 deg you need to get to for the meat to pull apart easily. This is normal and will make you think that you did something wrong. You did not! You will then taste the BEST BBQ you ever put into your mouth bar none!
Experiment with the rub and the wood. I prefer a pecan or apple wood for a mild smoke flavor. You can use a hickory for bold or mesquite for a bolder taste. Mix up the spices according to your tastes and favorites. Be creative and you will enjoy your BBQ better than the shack in town!! Who knows you may even be asked to make more for family and friends once they get a taste of your BBQ!!
Arr, Come, Lets Begin Our Journey Together!!
Do you like your BBQ sweet? Or do you prefer a sharper flavor? Do you like aromatic flavors or subtle ones? When you smoke your own meats you decide how it will turn out. The local BBQ shack does not give the general public much thought when it comes to flavor. Yes, they will use a rub that they create and sell, and use the same wood all the time for the sake of consistency, but they don't step out on the limb and give BOLD and FLAVORFUL tastes!!
I like the meat I put into my mouth to say "Wake Up"! "Can you guess what the secret ingredient is this time"? Never be intimidated by the process of smoking your own Pulled Pork, Ribs, Brisket or Chicken. Be adventurous! I know how you feel. Scared to death to ruin the meal. But, what I found out was that the process is much simpler than I thought it was. Yes, I made some mistakes, but the meat I chose was forgiving to a beginner like me!! The meat made ME look GOOD!
The first time you attempt to smoke a pork butt you will feel both scared and exhilarated. The pork butt takes a while to get past the 160 deg threshold that it hangs at before getting to the 180 deg you need to get to for the meat to pull apart easily. This is normal and will make you think that you did something wrong. You did not! You will then taste the BEST BBQ you ever put into your mouth bar none!
Experiment with the rub and the wood. I prefer a pecan or apple wood for a mild smoke flavor. You can use a hickory for bold or mesquite for a bolder taste. Mix up the spices according to your tastes and favorites. Be creative and you will enjoy your BBQ better than the shack in town!! Who knows you may even be asked to make more for family and friends once they get a taste of your BBQ!!
Arr, Come, Lets Begin Our Journey Together!!
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