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Knowing your barbecue meats and supplies is very important. If there are guests that are vegetarians, offering some vegetable skewers or kabobs would be very thoughtful. If there are guests that are allergic to seafood, make sure to have something other than fish. By spending a little bit of time planning for any potential issues with food and drinks, virtually all of the problems with those issues can be avoided. Second, watch the weather report. Planning a BBQ on a day that is going to be rainy, very cold, extremely hot, or really windy could be a bad choice. However, if you are using a quality smoker grill, you can start your charcoal fire, prep your meat all in the space of a half hour, put it on the smoker and go do something else for hours before eating. No one has to be there (in the heat, rain or cold!) if you have a remote thermometer as it will tell you when the food is done. Naturally, there is no way to completely control this, but it is important to plan ahead as much as possible.
If you know a good butcher, and are looking for smaller pulled pork BBQ, try getting the jowl. This is, in my opinion, the very best part of the pig. The meat is rich with fat, and incredibly tasty. You can get about 3 or 4 pounds with a full pork jowl. If that is not available, you can get about an 8lb pork shoulder and that will be great too!
Then you will have to give consideration as to where you want to use and store your barbecue. By where you would like to use it I mean, giving consideration to anything flammable that might be too close to it and the availability of water in case of an emergency. For storing you need to decide if you are going to put it under cover such as a tool shed or whether to purchase a BBQ cover if it is to remain outdoors.
How To BBQ – Knowing Your Barbecue Meats and Supplies
Sauces used in barbecue are available in different degrees of sweetness, tanginess, sourness, as well as different colors and in various consistencies. While some sauces are thick, others are light and thin and each has its own unique flavor and taste. Most barbecue sauces have a good blend of sweet and spice and this can presents an explosion of flavors on the palette. Many famous sauces are readily available in most grocery stores but you can find some extraordinary sauces at a barbecue supply store. Different types of sauces can also be used in combination with each other to further add to the taste of the meal and to create a unique and rich flavor, giving a dish character. Seasoning and marinades can also contribute greatly to the desired flavor of a BBQ dish.
If the fire is slow, add dry kindling or try placing 2 or 3 charcoals in a charcoal chimney, add a little newspaper and light. Better yet, use a well known starter cube in the pile of charcoal, letting it get fully involved before spreading to cook.
It used to be said that if convenience is a major factor, a gas barbecue is the best choice. If you like to get home from work and dine al fresco in the evening, a gas bbq is ready at the flick of a switch. But you will sacrifice that smoky flavour. However, if you only tend to barbecue on weekends, when you have plenty of time to get the fire started, a charcoal fired smoker/grill is the best choice.
At this point, you can apply rubs and keep ribs for a while before placing them on the grill or smoker. It is quite all right to do all this well before the BBQ or party. Ribs can be kept in the fridge for two days before grilling or smoking them. They can even be frozen for later use if required. That way you can spend all the time with your guests instead of in the kitchen
When cooking sausages, poaching in water, heat a large pot of water to a very gentle heat, below even a simmer, and never a boil. If you heat the water as hot as a boil, it will also cause the sausages to rupture, spill their juices, and create a dry and bland sausage. About 170 degrees is perfect. Let poach for about 8 minutes, and transfer to the grill for browning. This method is pretty good, and will allow for perfectly cooked sausages, but will not give quite as much flavor as the indirect roasting of the BBQ.