Great Bbq Every Time With These 3 Steps

The only true BBQ for a purist is achieved through slow cooking

. This usually includes using a smoker or a grill with a tight fitting lid and large surface. Your goal is to keep the food separated from the direct heat. You might push around briquettes to achieve this or light a fire on just one side. This produces a section of low heat that lets you implement the first of three steps to a great BBQ: infusing.

The objective of infusing is to allow all the flavor of the meat to penetrate below the surface before it seals up through the cooking process. The rub, sauce, fat and juices mix with the smoke and heat to produce a complex interaction inside the meat. The exterior and interior fats melt down and mingle on the surface layer. Now the stage is set for the movement of the flavor compounds. Some killer BBQ is right around the corner.

The second step is a time consuming one during which the actual cooking occurs. As the interior temperature of the meat climbs, proteins break down and become amino acids. Sugars convert into particles that add a sweet taste. Salt gets ionized and enzymes speed up. The final effect of this fired up chemical process is to transform raw meat into a delectable entree.

If you've added any wood to the fire, it will impart a smokey flavor to the meat during this stage. The surface of the meat becomes sealed and the inside juices are trapped; as they heat up they alter their composition. This is the phase where the meat needs to pass most of its cooking time. Maintain the temperature at a lower level than what you use for indoor cooking.

After the interior temperature of the meat gets to 200F, it's ready to be taken off the smoker or grill.

In the third step, the meat continues cooking. As it cools, the internal heat is still high enough to continue to affect the meat. During this step, the tenderness of the meat will peak, creating a superb texture.

You can serve it once the temperature decreases to 165F or lower. Make a cut to check the color. Beef should be dark red in color, while chicken should be white with clear juices. Pork needs to be gray-tinged white. The taste should be subtle and it should have an easy to chew consistency.

And voila, a great BBQ.

by: David East

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