BBQ 101 - First in a series

This is the first of several articles on barbecueing based on some recipes and advice from John Bucy of Wilder, Idaho. John has been studying and experimenting with the art of the BBQ for many years, and this has resulted in some true barbecue expertise. In John's words:

Here is most of my knowledge on barbequing. For years, I thought good BBQ was all about the sauce and I searched for what I thought was the ultimate sauce. The recipe is attached is the result of this search. My only advice on using BBQ sauce of any kind is to put it on late and indirectly, NOT directly over the coals (or burners).

Recently, I have discovered real BBQ starts with a dry rub. While we have purchased rubs, none have equaled the one given to me by one of our tailgating friends, Rual Anderson or the one I concocted on my own while I was waiting for Rual to give me a copy of his creation!! Both recipes are attached. These are good on pork, chicken, ribs, steaks, etc. I like to put it on generously at least a day ahead of cooking to allow the flavors to penetrate. If, at the end of the cooking process you want to add BBQ sauce, have at it!!

The other thing that I have learned in barbequing is to turn the heat down. Unless you are doing steaks or chops where you want to sear and cook over high heat, do your chicken (whole or pieces), ribs (spare, baby back beef) over a slow heat. We use a gas grill mostly and try to regulate the temperature on the grill thermometer to 250 – 300 degrees. We then cook the entree for 5 hours. No pre-boiling or other pre-cooking. We have also learned that for whole chicken, make a foil pan and place the chicken, stuffed or un-stuffed, breast DOWN on the foil. The juices flow down during the cooking process and the breast comes out juicy.

Finally, I will include a recipe from my brother-in-law, Richard Reid, for barbequed beef brisket. Since a whole brisket typically weighs 7-10 lbs., this is a great recipe for a large gathering. Plus, brisket is about the least expensive cut you can buy!

Here is the recipe:

Richard’s BBQ Brisket

One whole beef brisket

Depending where you get your meat, you may have to order this in advance.

RUB

Use equal parts salt, paprika and pepper. I probably start with a tablespoon each. If I need more, I can just mix up more. Mix together and cover brisket on all sides. Let stand at least one day prior to cooking.

COOKING

With the fat side UP, smoke the brisket for 4 hours. Richard has more fancy gadgets than I do so I use my gas grill and get the temperature around 250 degrees. I add wood chips to create the smoke. There is a lot of fat in a brisket. One way to gage if you have the grill hot enough is to make sure that after an hour, fat is starting to drip from the brisket.

After the four hours of smoking, place the brisket in heavy duty foil with the fat side DOWN. Cover the brisket with fresh, halved Jalapenos peppers (seeds optional to your taste!) and onion slices. Then fold the foil over the brisket and seal. Continue cooking over the low heat for another 4 – 4-1/2 hours. Remove the brisket from the foil, carve it across the grain and serve the peppers and onions on the side. When carving the brisket, you will find that it almost comes in two halves with the grain of the meat of each half being at a 90 degree angle. These halves are joined by a fatty membrane. Cut the halves apart and carve separately so that you can cut each piece across the grain.