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Title: Unlocking the Secrets of Texas BBQ and a whole lot more
Short title: BBQ Pit Master Unlocks Texas BBQ Secrets
Authors: BBQ Pit Master Bo Gardner of Bo Knows BBQ and Grilling
Description: BBQ PIT MASTER BO KNOWS BBQ "Unlocks the Secrets of Texas BBQ and a whole lot more". Bo's love affair with BBQ started at an early age, as a young boy in West Texas. Bo, nicknamed by one of his 1st customers who pronounced his BBQ to be Bodacious Texas BBQ or Bobq was soon off winning cook off championships (cooking & showmanship), Later owning his own restaurant and catering business in Austin, Texas, catering to companies such as Dell, IBM, and Just for Fun as well as local celebrities. Bo's Bodacious Texas BBQ soon became "Bo Knows BBQ", because "Everybody Knows Bo Knows BBQ".
Kiplinger's reported that Dell's stock was as hot as the Hot Sauce at Bo Knows BBQ in Austin, and when Keye News of Austin wanted a cooking demonstration, they called on
Bo, whether it was BBQ, or Grilling, or Deep Frying turkeys, they too knew that "Everybody Knows Bo Knows BBQ". John Kelso of the Austin American Statesman wrote
"Bo's Gabby Hayes-style gift of gab", and Ron Weber of Saatchi & Saatchi, the New York agency which represented Tide and Proctor & Gamble in the making of their BBQ Tide Commercial referred to Bo as "articulate and very well spoken," and just part of the reason they picked him for their commercial in 1996. So pull up a chair and get ready for some yee-haws and just plain ole Texasism's, in this interesting and entertaining how to BBQ and Grilling e book.
The intention of this e b ook is to pass on to you or someone you know, the dying art of 'BBQ Pit Master" and producing Texas BBQ and Grilling. What I propose to teach you, is the 'feeling, the love, and yes, the passion of Texas BBQ, so that you too can proudly claim the reserved title of 'BBQ Pit Master'. This is not something that you will learn from a one or two day 'BBQ University Class. It is a hands on learning experience, that through the years you will always be improving on, for your own personal taste. What I am saying here is that I can give you my detailed recipes and step by step instructions, but unless you know the secretes of the equipment, and how to use it, the feel, the smell, the taste, and what to look for, we will have totally different products. You will step up your cooking skills to the next level and impress your family and friends with your outdoor cooking skills and dishes, that will have them talking in tongues!
"and a Whole Lot More" well that is everything from brisket, to pulled pork, whole hog, ribs, chicken, goat......from sauces, to spices, to rubs, to mops, to marinades.....from wood, to the pit, to the fire, to table......the correct way to slice brisket (for the tenderest
mouth watering brisket ever)......showmanship, and so much more. So order your copy of the ultimate Texas BBQ guide and START UNLOCKING THOSE SECRETS TODAY!
VOLUME 1 - BARBECUE
USDA Definition - Meat that is cooked with indirect heat and smoke. Bo says "Low & slow", or low heat cooked slowly. Noah Webster's dictionary insists that the only correct spelling is barbecue. But, as US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q.
and
VOLUME 2 - GRIL LING
Grilling is a quick cooking method. The act of cooking itself adds most of the flavor to the meat. Webster says grilling is broiling on a grill. Bo says "Hot & fast",
or high heat cooked fast. You will learn the importance of selecting the right grade of meat, cutting your own
steaks (saving money at the grocery store), seasoning, marinading, grill lines (for showmanship), the proper care of your grill and griddle, safety tips, and even more. This
includes meats, vegetables, sea food, fruits, deserts. and a whole lot more! One of the things that makes grilling so appealing is how simple the process is. It is a quick way to
cook without making a huge mess inside, and also allows the grill master to show off a bit. The fire is hot, and it does not take long to do the job. It takes a while to learn to
manipulate the food, fire, and grill to produce the expected results and become a great Master of the Grill. SO FIRE UP THE GRILL, GRAB A COLD ON E, AND GET GRILLING WITH BO'S ULTIMATE GRILLING GUIDE!
or
Volume 1 & 2 for the
THE ULTIMATE BBQ GRILLING EXPERIENCE.
SO PULL UP A CHAIR,
FIRE UP THE PIT,
AND LET'S GET TO IT!!!!
Short title: BBQ Pit Master Unlocks Texas BBQ Secrets
Authors: BBQ Pit Master Bo Gardner of Bo Knows BBQ and Grilling
Description: BBQ PIT MASTER BO KNOWS BBQ "Unlocks the Secrets of Texas BBQ and a whole lot more". Bo's love affair with BBQ started at an early age, as a young boy in West Texas. Bo, nicknamed by one of his 1st customers who pronounced his BBQ to be Bodacious Texas BBQ or Bobq was soon off winning cook off championships (cooking & showmanship), Later owning his own restaurant and catering business in Austin, Texas, catering to companies such as Dell, IBM, and Just for Fun as well as local celebrities. Bo's Bodacious Texas BBQ soon became "Bo Knows BBQ", because "Everybody Knows Bo Knows BBQ".
Kiplinger's reported that Dell's stock was as hot as the Hot Sauce at Bo Knows BBQ in Austin, and when Keye News of Austin wanted a cooking demonstration, they called on
Bo, whether it was BBQ, or Grilling, or Deep Frying turkeys, they too knew that "Everybody Knows Bo Knows BBQ". John Kelso of the Austin American Statesman wrote
"Bo's Gabby Hayes-style gift of gab", and Ron Weber of Saatchi & Saatchi, the New York agency which represented Tide and Proctor & Gamble in the making of their BBQ Tide Commercial referred to Bo as "articulate and very well spoken," and just part of the reason they picked him for their commercial in 1996. So pull up a chair and get ready for some yee-haws and just plain ole Texasism's, in this interesting and entertaining how to BBQ and Grilling e book.
The intention of this e b ook is to pass on to you or someone you know, the dying art of 'BBQ Pit Master" and producing Texas BBQ and Grilling. What I propose to teach you, is the 'feeling, the love, and yes, the passion of Texas BBQ, so that you too can proudly claim the reserved title of 'BBQ Pit Master'. This is not something that you will learn from a one or two day 'BBQ University Class. It is a hands on learning experience, that through the years you will always be improving on, for your own personal taste. What I am saying here is that I can give you my detailed recipes and step by step instructions, but unless you know the secretes of the equipment, and how to use it, the feel, the smell, the taste, and what to look for, we will have totally different products. You will step up your cooking skills to the next level and impress your family and friends with your outdoor cooking skills and dishes, that will have them talking in tongues!
"and a Whole Lot More" well that is everything from brisket, to pulled pork, whole hog, ribs, chicken, goat......from sauces, to spices, to rubs, to mops, to marinades.....from wood, to the pit, to the fire, to table......the correct way to slice brisket (for the tenderest
mouth watering brisket ever)......showmanship, and so much more. So order your copy of the ultimate Texas BBQ guide and START UNLOCKING THOSE SECRETS TODAY!
VOLUME 1 - BARBECUE
USDA Definition - Meat that is cooked with indirect heat and smoke. Bo says "Low & slow", or low heat cooked slowly. Noah Webster's dictionary insists that the only correct spelling is barbecue. But, as US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q.
and
VOLUME 2 - GRIL LING
Grilling is a quick cooking method. The act of cooking itself adds most of the flavor to the meat. Webster says grilling is broiling on a grill. Bo says "Hot & fast",
or high heat cooked fast. You will learn the importance of selecting the right grade of meat, cutting your own
steaks (saving money at the grocery store), seasoning, marinading, grill lines (for showmanship), the proper care of your grill and griddle, safety tips, and even more. This
includes meats, vegetables, sea food, fruits, deserts. and a whole lot more! One of the things that makes grilling so appealing is how simple the process is. It is a quick way to
cook without making a huge mess inside, and also allows the grill master to show off a bit. The fire is hot, and it does not take long to do the job. It takes a while to learn to
manipulate the food, fire, and grill to produce the expected results and become a great Master of the Grill. SO FIRE UP THE GRILL, GRAB A COLD ON E, AND GET GRILLING WITH BO'S ULTIMATE GRILLING GUIDE!
or
Volume 1 & 2 for the
THE ULTIMATE BBQ GRILLING EXPERIENCE.
SO PULL UP A CHAIR,
FIRE UP THE PIT,
AND LET'S GET TO IT!!!!
Barbecue is serious business in Texas, and it is an integral part of our state identity. Along with cattle ranches, wildflowers, the oil bidness, wide-open spaces, and our big western hats, barbecue is one of the emblems that we are mighty proud to wear.
In Texas, we cook BBQ in a CLOSED PIT fueled by WOOD.
Notice! I did NOT use the word OPEN PIT, GRILL, GAS, or ELECTRICITY.
Now some of the best bbq I ever had was cooked on an open pit, but in Texas, we use closed pits.
Let's get this straight right now,….GRILLING is NOT barbecuing! Many people think good barbecue is from the sauce you put on the meat - wrong! Real barbecue is meat that is cooked with indirect heat and smoke (USDA Definition). Not boiled in water or cooked on your normal backyard grill that uses direct heat.
Although grills can't be beat for cooking steaks, seafood, vegetables, and or fruits. A grill heated by gas or electricity is fine for grilling, but not for Texas bbq.
Notice also in the first sentence, I said we COOK BBQ. In Texas we EAT BBQ! BBQ in Texas is a NOUN. It is a real thing you can put your hands on and in your mouth.
You can see, you can feel, you can taste, you can smell, hear, and yes sometimes even wear BBQ. We cook BBQ in the pit, we do not barbecue in the pit. Clear as bbq sauce huh?
A closed pit and an open pit usually have a cooking temperature of 170 degrees to 250 degrees.
A grill can be used open or closed and has a cooking temperature from 250 degrees to 1200 degrees.
A smoker is a closed cooker with a low temperature usually kept between 70 degrees to 170 degrees.
Purists insist that the temperature in the pit not exceed the boiling point of water. If you do not exceed the boiling point, then the natural, flavorful juices will remain in the meat keeping it moist and tender. This is a slow method of cooking. Eight, ten, or even twenty-four hours on the pit, slow cooking is very common... Barbecue is never cooked rare. It is always well done to the center.
Sometimes barbecuing at a higher temperature is acceptable. You just have to be sure you are not burning the outside of the meat unless you are TRYING to get those tasty 'burnt ends'. Meat of any sort gets really tough when overcooked. Are you totally confused yet? I will sort all of this out later.
Noah Webster's dictionary insists that the one and only correct spelling is barbecue. But, as another US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q. Doesn't it just make you wonder how Dan Quail would spell it?
If you had one word to describe Texas, that might just be BBQ. For something that is taken so serious here in Texas, nobody really worries about how you spell it.
Most Texans though will agree that Texas BBQ is a big, juicy brisket cooked slooowly in a smoker over wood coals, has a nice smoke ring, and is tender as my heart. Just add some beef back ribs, sausage, beans, and potato salad, maybe some Cole Slaw, pickles and onions, and do not forget the peach cobbler, a few close friends, good cold drinks, and you will have real Texas BBQ!
However, although most Texans can agree on what Texas BBQ is, we do not necessarily agree on how to prepare it, much less spell it.
In Texas, some of the BBQ is so good, it is served as the appetizer, the main course, and the dessert, all in one bite.
From dry rubs to wet mops, from woods to sauces, many Texans have their own recipes that make their BBQ the best, only they are kept a secrete!
How many times have you asked yourself after visiting your favorite bbq joint the following: "How come MY bbq doesn't taste like that?"
You have collected every bbq book and recipe you can get your 'sticky with bbq sauce' hands on, but it just does not taste the same. You have even asked the pit master what he does to create bbq like that. He may be your best friend, but he somehow 'forgets' to tell you about that secret ingredient or special technique he uses. Seems to be a common problem with all chefs!
In Texas, we cook BBQ in a CLOSED PIT fueled by WOOD.
Notice! I did NOT use the word OPEN PIT, GRILL, GAS, or ELECTRICITY.
Now some of the best bbq I ever had was cooked on an open pit, but in Texas, we use closed pits.
Let's get this straight right now,….GRILLING is NOT barbecuing! Many people think good barbecue is from the sauce you put on the meat - wrong! Real barbecue is meat that is cooked with indirect heat and smoke (USDA Definition). Not boiled in water or cooked on your normal backyard grill that uses direct heat.
Although grills can't be beat for cooking steaks, seafood, vegetables, and or fruits. A grill heated by gas or electricity is fine for grilling, but not for Texas bbq.
Notice also in the first sentence, I said we COOK BBQ. In Texas we EAT BBQ! BBQ in Texas is a NOUN. It is a real thing you can put your hands on and in your mouth.
You can see, you can feel, you can taste, you can smell, hear, and yes sometimes even wear BBQ. We cook BBQ in the pit, we do not barbecue in the pit. Clear as bbq sauce huh?
A closed pit and an open pit usually have a cooking temperature of 170 degrees to 250 degrees.
A grill can be used open or closed and has a cooking temperature from 250 degrees to 1200 degrees.
A smoker is a closed cooker with a low temperature usually kept between 70 degrees to 170 degrees.
Purists insist that the temperature in the pit not exceed the boiling point of water. If you do not exceed the boiling point, then the natural, flavorful juices will remain in the meat keeping it moist and tender. This is a slow method of cooking. Eight, ten, or even twenty-four hours on the pit, slow cooking is very common... Barbecue is never cooked rare. It is always well done to the center.
Sometimes barbecuing at a higher temperature is acceptable. You just have to be sure you are not burning the outside of the meat unless you are TRYING to get those tasty 'burnt ends'. Meat of any sort gets really tough when overcooked. Are you totally confused yet? I will sort all of this out later.
Noah Webster's dictionary insists that the one and only correct spelling is barbecue. But, as another US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q. Doesn't it just make you wonder how Dan Quail would spell it?
If you had one word to describe Texas, that might just be BBQ. For something that is taken so serious here in Texas, nobody really worries about how you spell it.
Most Texans though will agree that Texas BBQ is a big, juicy brisket cooked slooowly in a smoker over wood coals, has a nice smoke ring, and is tender as my heart. Just add some beef back ribs, sausage, beans, and potato salad, maybe some Cole Slaw, pickles and onions, and do not forget the peach cobbler, a few close friends, good cold drinks, and you will have real Texas BBQ!
However, although most Texans can agree on what Texas BBQ is, we do not necessarily agree on how to prepare it, much less spell it.
In Texas, some of the BBQ is so good, it is served as the appetizer, the main course, and the dessert, all in one bite.
From dry rubs to wet mops, from woods to sauces, many Texans have their own recipes that make their BBQ the best, only they are kept a secrete!
How many times have you asked yourself after visiting your favorite bbq joint the following: "How come MY bbq doesn't taste like that?"
You have collected every bbq book and recipe you can get your 'sticky with bbq sauce' hands on, but it just does not taste the same. You have even asked the pit master what he does to create bbq like that. He may be your best friend, but he somehow 'forgets' to tell you about that secret ingredient or special technique he uses. Seems to be a common problem with all chefs!
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