by AQU | Oct 23, 2017 | BBQ, Heat Sources
Low and slow is the hallmark of barbecue. It is cooking at a low temperature using indirect heat. Barbecue typically uses larger pieces of meat (whole hog, Boston butt, picnic shoulder, beef brisket). The meat would be overcooked on the outside to reach the proper...
by AQU | Oct 22, 2017 | BBQ, Grilling, Heat Sources, Smoking
Both barbecuing and grilling cooking techniques cook meat over open heat, but barbecue involves low and slow cooking with the addition of actual wood smoke. Barbecuing is cooking meat with a definite smoky flavor that naturally penetrates the meat. Barbecuing Barbecue...
by AQU | Mar 28, 2015 | All Qd Up, BBQ, Grilling, Heat Sources, Traditional Wood, Wood
Mesquite wood is closely related to Texas BBQ, and a popular hardwood to many industries. It is either native or introduced to much of the U.S. The wood burns hot and produces a strongly flavored smoke that is often paired with another wood. When used in barbecue...
by All Q'd Up BBQ Blog Writers | Feb 23, 2014 | Charcoal Briquettes, Fire & Flames, Heat Sources
Photo by Executive Chef John Shelton. You can find him sharing his fishing adventures at Dana Point Fish...
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