Meats and Bar-B-Q
The sacred cow of Texas barbecue is brisket, but smoking one to perfection can be tough. So what’s the secret? “Keep it simple,” says Wayne Mueller, the third-generation owner of Louie Mueller Barbecue, in Taylor. “It’s simple ingredients cooked with a simple process that simply requires patience and practice.” Start with an untrimmed, or packer’s…
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With barbecue, “low and slow” is often the description that best describes the cooking process. “Low and slow” is important because cuts such as briskets and pork butts are large and need to be cooked at lower temperatures (200 to 250°F) so that the outside portion does not get overcooked while waiting for the proper internal…
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The best beginner smokers under $500 for 2018 October 6, 2016 BBQ Resources, Reviews, Smokers 2 So you’ve decided to buy your first smoker but your head is starting to spin just thinking about all the options out there.This guide will help you find the best beginner smoker for your situation. You’ll also learn all about the different types of…
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Wet aging beef is the process of letting meat sit in the proper environment – over a set period of time – which allows the enzymes in the meat to naturally break down the protein strands. I don’t know the science behind all the details of WHY and HOW it works, but it just makes…
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January 25, 2016 BBQ Resources Smoking meat should be fun, but if you’re just getting started it can feel like there is way too much you have to learn. This can get stressful when your guests start to arrive just when everything is going wrong. Next thing you know your friends are all “out of town” every…
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