Joyce Westfall wrote:
Steve, do you share any of your recipes? I tried Carolina ribs, but didn't
have the courage to leave them on the grill while I went to church so did
them in a Dutch oven. I'm open to helps and hints in BBQs. Joyce
Remember the Dutch oven message thread from last year? Mmmm Good! Here's a tip from a friend who is a master griller...
In his opinion the mistake many people make when BBQ is to burn the sugar in the BBQ sauce on the food. A definite no-no.
My friend always cooks his meats with little or no seasoning or sauce in a charcoal grill under a hood. The goal is to grill your food evenly and with flavor and moisture instead of nuking it inside of charcoal furnace. Use a water spray bottle or something similar to spray on flames that get too high.
His very LAST step is to put on the BBQ sauce, very lightly grilling and turning the food for a couple of minutes. Again, never burn the BBQ sauce.
Layer the cooked, grilled BBQ meats in a deep serving dish, and sprinkle with additional sauce.
His sauces are commercial liquid marinades rather than the syrupy tomato based sauces. He collects them like some people collect hot sauces.
There's a lot more to his technique, but the steps above really work well for basics.
Would love to pick up a tip from the talented folks on VFB. We can have summer BBQs together in spirit.
Wes Wada Bend, Oregon
