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Wood smoke adds
the most flavor to your BBQ. Rubs, marinades and mops are used to affect
the flavors of the dark outside meat and help form the bark characteristic
of barbecue. The taste of the interior meat may be changed by applying a
finishing or table sauce.
Excellent results can be achieved
with some,
all or none of these.
Rubs:
A rub is a combination of spices that is "rubbed" onto the surface
of the meat. The rub seals in the flavor of the meat, and help form a tasty
crust. The rub pulls moisture from the air, and draws the juices from inside
the meat. This reaction causes the meat to literally marinate itself. The
best way to apply the rub is to sprinkle the rub onto the meat, wrap in
plastic wrap and store in a refrigerator overnight. Of course, this, like
most things relating to good BBQ, comes from experimenting and experience.
Try different techniques to apply the rub and how long to let it set. After
sitting overnight, the rub will have become almost pasty from all the juices.
We like to rub this back into the meat. I also usually apply some more rub
just before the meat goes onto the smoker. What kind of spices make up a
rub? Most recipes have two ingredients in common: salt and sugar. These
are also the two most controversial ingredients. Salt draws moisture out
of the meat, and sugars will burn or caramelize on the surface. Moderation
is the key! Some of both
ingredients are good, but don't overdo it.
Other common ingredients are: onion powder, garlic powder, pepper, cumin,
sage, thyme, allspice, cinnamon, nutmeg and ginger. Learn the flavor of
all the seasonings and herbs, and once again, .... experiment!.
Marinades:
Marinades are used to tenderize and flavor meat. There are as many marinades
as there are rubs. They all have several ingredients in common: acid, oil,
and spices. The acid is to help break the meat down, the oil is to add moisture
to the meat, and spices add flavor. The most common types of acid are fruit
juices, vinegar, milk, wine and beer. The oil is commonly vegetable oil,
but other oils can be used. Avoid using bacon drippings and butter in marinades
that are to be used in the refrigerator, they will coagulate and be of little
use. The spices are usually very strong, or assertive since they grow weaker
the longer they sit. Care must be taken with tenderizers, vinegar's and
citrus juices which can make meat mushy if left in too long. An interesting
addition to marinades is ginger-ale for chicken and cola, 7-Up or Dr. Pepper
for red meats. Do not use aluminum pans to marinate! The acids will react
with the aluminum. Since most all pans are alloys these days, I prefer to
use a glass baking dish or a large plastic bag to marinate in. CAUTION:
Do not re-use a marinate. There is a very good chance that bacteria will
be present from the raw meat. If you wish to use the marinate in a baste,
mop, or sauce, boil vigorously to kill the bacteria.
Brines:
Brining is submerging meat in a salt water bath. Enzymes and bacteria cause
the meat to decompose. The higher the temperatures, the faster this occurs.
Brining kills the bacteria and weakens the enzymes. Brining is only necessary
with fish and poultry. Fish especially will become very mushy if not brined
first. Poultry will get mushy also, but it takes longer, and red meats longer
still. Brining a turkey will
greatly improve the final taste and texture. . To make a brine for poultry,
use about 2/3 cup kosher salt per 1 gallon of water. Add other spices as
you wish, pepper, garlic powder, onion powder, brown sugar, and hot sauce
are some of the most popular additions
Koshering:
This process is very similar to Brining, but the salt is put on the meat
instead of in the water. I like to think of it as a Kosher Rub. Koshering
is based on the Jewish religion. Prior to eating meats, all blood must be
removed from the meat. Another name for Koshering is salting. The process
is very simple. Put kosher salt on the meat, let it set, then rinse it off.
Most boxes of Kosher salt have the complete directions on the side. Simply
follow the directions on the side of the box
Mops or bastes:
Mops or bastes are applied during cooking. They help create a flavorful
bark and preserve moisture. They may contain vinegar, beer, soft drinks,
fruit juices, water and seasonings. The addition of oils help hold moisture
in meat. Do not baste to often. It will not enhance the flavor that much
more, and it will let heat out of your smoker and increase your cooking
times. I like to place apple juice, or a water downed version of my marinade
into a spray bottle to spray the baste on when I add fuel or water. The
most popular way is to Mop the meat. You can find a brush that looks like
a miniature floor mop to use. When mopping, most people keep the mop on
the pit and just slop the mop over the meat. Keeping it on the pit will
concentrate the flavors, plus it will pick up the flavors of the smoke,
and the fat from the meat when you put it back into the mop.
Sauces:
There are different sauces for different uses.
Finishing sauce is thin and may be
added to pulled or chopped (pork) prior to serving.
Dipping or Table sauces should be
served on the side or in a separate container so that folks can season to
taste. BBQ flavors are subtle, so the sauce should complement rather than
dominate. If all you taste is sauce then you might as well cook your BBQ
in the oven, but that's not REAL BBQ.
Regional Styles of BBQ:
Like most things when it comes to BBQ, there are different preferences
in different regions:
Alabama: White Sauce or sauces similar
to the Georgia sauces.
Central South Carolina: A thin mustard
vinegar sauce.
Southern South Carolina & N. Georgia:Thinnish
vinegar/ketchup/brown sugar
Eastern NC: A very thin vinegar &
red/black pepper mixture.
Western NC:
A thin vinegar & catsup sauce.
Kansas City: A thick sweet tomatoe
based sauce.
Kentucky: Black sauce made from worchestershire
sauce and vinegar.
Tennessee: A tomato based that is
on the sweet side.
Texas: If used, spicy tomato based
sauce.
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