Barbecue, No not grilling, Q'ing!
This Summer I have ignited a new passion. Barbecue, that is, smoking meat low and slow using a side-smoker.
Living in Southern California, Summer is grilling season. We all pull out our Webers, throw on some 'fast light' Kingsford briquettes, put on some burgers or steaks and that is barbecue. Well, as that other Southern Californian, John Wayne, would say, "not so fast pilgrim'!
As a chef and cooking aficionado, I have paid a lot of attention to the joys of Italian food and the complex nuance of French food and not paid much notice to barbeque. Except when visiting Texas and then it was an instant transport to heaven, but always a mystery as to how it was accomplished. However, having said that, it was always slightly looked down upon, the stuff sometimes being made in an old converted oil drum with tractor exhaust pipes sticking up at odd angles. Something smoky, messy, "hillbilly", always somehow made by overweight rednecks sweating a bit too much and drinking long neck Budwisers, this was barbeque. Little did I know that these guys talking with a drawl and always accompanied by a slow moving hound dog, were actually culinary masters. Or in the parlance of the 'guild', Pitmasters. Knights of the thin blue smoke. And to be sure since giving it another look, I have garnered a new found respect for these 'redneck' good ol boys who knew all along what they had and didn't give a damn about what some 'haute cuisine' chef from New York City might think about them.
Why the change of heart and why the new found interest?
My old weber finally gave up the ghost. So I found myself at Target buying a new Char Broil griller and thought, why not throw in the side smoker too? So I took it home and put it together and became the proud owner of a pit. And as a disclaimer, let me jump a bit forward and say not a very good pit, a starter level pit to be exact. But that can be changed by mods, which I did, but which would require another article, so lets just say I have a pit.
This is what I have come to realize. Barbequing is a joy, an art, a challenge and a science all rolled into one. There are internet forums, 'brotherhoods', websites, cults, cliques and cultures all dedicated to the "Q". Like The Brotherhood, http://www.smokingmeatforums.com/forum/thread/101645/joining-the-brotherhood. Oh, did I say its FUN? It is!
So far I have smoked baby back ribs, kielbasa, Italian sausage, planked salmon and this last weekend 2 pork shoulders. What has fascinated me about barbeque is the many facets of it. It can be as complex as many French and Italian dishes. Complexity disguised as simplicity. You have the rubs, how to apply them, WHEN to apply them. You have the different woods and charcoals you may use. You have heat, types of smoke, humidity, mods, time: many different elements that you combine to create that delicious, delectable thing we call barbeque.
Two problems I found right away were how to keep temperature stable and how to achieve and maintain the coveted 'thin blue smoke', the kind that gives the meat that delicious sweet flavor and does not impart bitterness or creosote. After some research and experimentation I found a very good solution and I will pass on my humble information.
First of all, do not use packaged briquettes like Kingsford 'quick start' etc. Use high quality lump. I like Big Green Egg Lump, http://biggreenegghead.com/beginners-guide/charcoal. It burns hot, its all natural oak and you don't need to use a lot. You should also start it in a chimney starter. When your lump is ready, the fire has gone out and the charcoal has a clean white ash covering it, it is dumped into one side of the smoker box. Then you place an aged HARDWOOD log on the side of the pile of coals and it will slowly smolder. The temperature should be between 225-275. This will give you the thin blue smoke. As the day goes on, you add lump when the temp drops and another log when it finally burns down. I used pecan logs however, any fruit wood like apple or cherry will impart a nice sweet flavor. You can use any kind of hardwood, hickory for instance is called the king of woods. Oak is the queen. But NEVER use pine or cedar etc, it contains resins that will spoil your meat and is dangerous to eat.
Those two tips alone can make the difference between 'ok' BBQ and a very frustrating experience and stellar "Q" and a very satisfying one where you too can crack open a beer, pet your dog and await culinary heaven. Barbeque, a real challenge with a great reward waiting at the end!
If you found this article useful, you can see many more, some with video, as well as music and art all in an 'Urban setting" at my blog, John Rivera Urban Life
http://johnriveraurbanmusic.squarespace.com/about-me/
About the Author
I am a musician, producer, writer, photographer, chef. I have a website, John Rivera Urban Life where I have showcased my artistic passions. My site is full of useful information about cooking, urban living, music, art and an 'anything goes' section where I talk about anything from politics to philosophy. Guest bloggers are sometimes featured.
http://johnriveraurbanmusic.squarespace.com/about-me/
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