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School's begun and the weather is beginning to cool. Better make the most of the remaining warmer weather. Don't put your grills away until you absolutely have to! There are many good grilling days left this year.
Techniques
Useful Techniques for Cooking over the Grill or Smoker
Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
| While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:
Double Rub!
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If you're like us, you enjoy the hardy taste of the "bark" of the meat. The outside crust. The part that has tons more flavor than the rest. It is also the source for adding additional flavors to the inside of the meat itself.
The night before, go ahead and prepare your rub and apply it generously to the meat you intend to barbecue (not grill). Place the meat in a plastic bag and store in the refrigerator overnight. Then, in the morning when the pit heating up, take the meat out of the plastic wrap and place it on a plate/tray to take the chill off the meat. About an hour. About 10 minutes before you are ready to place the meat on the pit for indirect cooking, apply another generous coat of the same dry rub to the meat. This will give it that extra great taste to make your mouth roll with flavor!
Enjoy!
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Bear Paws are meat handlers. Excellent for handling large pieces of meat such as roasts, turkeys, chickens, beef, hams and pork. Thee sharp prongs can quickly turn barbecued pork shoulders & butts into PULLED PORK!
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