by Renee Shelton | Jan 17, 2018 | Meats, Pork
Image courtesy National Live Stock and Meat Board.
by Renee Shelton | Jan 2, 2018 | Beef
Short Loin Primal Cut The beef short loin primal cut comes from the hindquarter, the back portion of the animal, and includes the 13th rib. The short loin is the most expensive cut, and here you’ll find the porterhouse steak, wing or club steak, tenderloin...
by Renee Shelton | 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 Renee Shelton | 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...
Welcome to All Q’d Up. Dedicated to the art of barbecue. 