So you have a new grill and/or have mastered the basics of grilling and want to take your skills to the next level. What’s the next step beyond the basic burger and hot dog routine?
Why not try smoking ... or grilling larger pieces of meat?
I’ve talked to two gentlemen whom I consider to be experts on the grill: barbecue pit master Mark Busbee, of Smokin’ Coles sauce and Buzz’s Butt Dust rub; and Jeff Bannister, founding member of Bovinova, a whole-animal barbecue event in Simpsonville. Here are some of their tips and suggestions, mixed in with some research that I’ve done...
“Peace, love and BBQ,” Mark Busbee
The art of grilling takes time to master, but it can be done with some basic tools.
Here are the basic tools you’ll need to start:
“Baking is science. Grilling is love,” Jeff Bannister
Apple = mild and sweet = pork and poultry (although it will discolor chicken skin)
Cherry = mild and sweet = a popular choice for pork
Citrus and fruit (lemon, orange, peach, pear, plum) = moderate smoke, light flavor
Grape vines = tart flavor = steak or lamb or sparingly with poultry
Hickory = strong woody tone = beef or lamb, large pieces of pork
Maple = sweet like fruit wood = pork, poultry
Oak = strong woody note = beef, lamb
Pecan = subtle version of hickory = beef and pork
Old whiskey barrel wood = imparts its own flavor, depending on what kind of whiskey was fermenting
“Respect the meat,” Jeff Bannister
In the end, you want the flavor of the meat to be the star. That’s the whole point of grilling or smoking. Usually salt, ground pepper and smoke is all you need.
“Don’t be afraid.”
The next step from burgers and hot dogs can be small:
Or take a bigger step:http://ruhlman.com/2011/08/how-to-roast-a-suckling-pig/
Taking the temperature