Bo Knows BBQ Pit Master Bo Gardner from West Texas
The intention of Unlocking the Secrets of Texas BBQ and a Whole Lot More is to pass on to you or someone you know, the dying art of producing Texas BBQ and Grilling, by BBQ Pit Master Bo Gardner. What I propose to teach you, in these 2 e book volumes, 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'. Texas BBQ is an art form. It requires patience, understanding, and time to master, but the rewards are well worth it. Whether you are a weekend enthusiast or a pro you will step up your cooking skills to the next level and impress your family and friends. From pit, to grill, to fire, to table, tips, tools, techniques, recipes, showmanship, ways to save money, and more. We will cover brisket, pork, sausage, steaks, fruits, vegetables, cheese, nuts..... TEXAS….. It's like a whole 'nuther country! 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!
We will now unlock these secrets……
So no matter how you say it BBQ, Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue,Q, Texas,Southwest,outdoor cooking,backyard cooking,smoked food,smoking,grilling, Everybody Knows Bo and Bo Knows,BoKnowsBBQ,smoker,pit,dessert,chicken,beef,brisket,pork,ribs,fish,goat,cabrito,meat,vegetable,lamb,mutton,turkey,sauce,sausage,links,wood,entertaing,spices,rubs,butt rub,bbq seasoning,ethnic,big red,beer,lone star,secrets,cooking,rare,well, medium, mops, book,recipe,big rigs,pit master,steaks,charcoal,food,West Texas,grill,meat,breast,cheese,nuts,knife,thermometer,hog,ham,pulled pork,whole hog,save money,money saving tips,vegetarian,pulled pork,pig roast,
We are proud to present the #1 BBQ
eBook on the internet!
"Unlocking The Secrets Of Texas BBQ
and a whole lot more..."
In this book you will discover
over 170 illustrated pages
teaching you everything you
could ever want to know about
BBQing and Grilling and maybe
a few things you didn't even
know you wanted to know...
Like how to:
bbq grilling
grilling bbq
bbq party ideas
easy bbq recipes
smoker grill
prime rib roast
bbq smokers
healthy food recipe
healthy eating recipe
charcoal grill
gas grill
charcoal grill
electric grill
bas bbq
grilling cookbook
outdoor barbequ
barbeque chicken
bq ideas
Texas barbeque
grilling ideas
saving money on groceries
bbq menu
bbq food ideas
grilling tips
steak meals
bbq tools
beef tenderloin steaks
texas bbq sauce
prime rib of beef
grilling meat
ribs on the rill
prime steak
chicago steak
prime rib
Prepare a Pit
Smoke a Brisket
Smoke Chicken
Smoke Turkey
Smoke a Hawg
Smoke Pork Butt (Pulled Pork)
Smoke Pork Shoulder
Smoke Fish
Smoke Cheese
Smoke Nuts
Smoke Fruits
Smoke Salt
Smoke Vegetables
Just to name a FEW!
How to:
Choose your cuts of meat
Cut your cuts of meat
Prepare your cuts of cut meats
(The proper way to SLICE a BRISKET)
A step by step guide to slicing a brisket
which believe it or not, not many people
know how to do!
And you gotta know how to:
Make the prefect (CFS) Chicken Fried Steak
Chicken Fried Chicken
Your own BBQ Sauce
Smoke your own Salts
Create Perfect Onion Rings
Fries
And the Perfect Burger to go with the
Perfect sides mentioned above!
Bo will also teach you:
Food safety
Food Handling
And
Proper knife care just to name a few...
And what everyone needs these days,
HOW TO SAVE MONEY BY...
Cutting your own steaks
Deboning your own chickens
And other MONEY SAVING TIPS!
For all this and MUCH MUCH more
click on the STORE or BOOK link
for more info and to get your very
own copy of this BBQ MUST HAVE!
The intention of Unlocking the Secrets of Texas BBQ and a Whole Lot More is to pass on to you or someone you know, the dying art of producing Texas BBQ and Grilling, by BBQ Pit Master Bo Gardner. What I propose to teach you, in these 2 e book volumes, 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'. Texas BBQ is an art form. It requires patience, understanding, and time to master, but the rewards are well worth it. Whether you are a weekend enthusiast or a pro you will step up your cooking skills to the next level and impress your family and friends. From pit, to grill, to fire, to table, tips, tools, techniques, recipes, showmanship, ways to save money, and more. We will cover brisket, pork, sausage, steaks, fruits, vegetables, cheese, nuts..... TEXAS….. It's like a whole 'nuther country! 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!
We will now unlock these secrets……
So no matter how you say it BBQ, Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue,Q, Texas,Southwest,outdoor cooking,backyard cooking,smoked food,smoking,grilling, Everybody Knows Bo and Bo Knows,BoKnowsBBQ,smoker,pit,dessert,chicken,beef,brisket,pork,ribs,fish,goat,cabrito,meat,vegetable,lamb,mutton,turkey,sauce,sausage,links,wood,entertaing,spices,rubs,butt rub,bbq seasoning,ethnic,big red,beer,lone star,secrets,cooking,rare,well, medium, mops, book,recipe,big rigs,pit master,steaks,charcoal,food,West Texas,grill,meat,breast,cheese,nuts,knife,thermometer,hog,ham,pulled pork,whole hog,save money,money saving tips,vegetarian,pulled pork,pig roast,
We are proud to present the #1 BBQ
eBook on the internet!
"Unlocking The Secrets Of Texas BBQ
and a whole lot more..."
In this book you will discover
over 170 illustrated pages
teaching you everything you
could ever want to know about
BBQing and Grilling and maybe
a few things you didn't even
know you wanted to know...
Like how to:
bbq grilling
grilling bbq
bbq party ideas
easy bbq recipes
smoker grill
prime rib roast
bbq smokers
healthy food recipe
healthy eating recipe
charcoal grill
gas grill
charcoal grill
electric grill
bas bbq
grilling cookbook
outdoor barbequ
barbeque chicken
bq ideas
Texas barbeque
grilling ideas
saving money on groceries
bbq menu
bbq food ideas
grilling tips
steak meals
bbq tools
beef tenderloin steaks
texas bbq sauce
prime rib of beef
grilling meat
ribs on the rill
prime steak
chicago steak
prime rib
Prepare a Pit
Smoke a Brisket
Smoke Chicken
Smoke Turkey
Smoke a Hawg
Smoke Pork Butt (Pulled Pork)
Smoke Pork Shoulder
Smoke Fish
Smoke Cheese
Smoke Nuts
Smoke Fruits
Smoke Salt
Smoke Vegetables
Just to name a FEW!
How to:
Choose your cuts of meat
Cut your cuts of meat
Prepare your cuts of cut meats
(The proper way to SLICE a BRISKET)
A step by step guide to slicing a brisket
which believe it or not, not many people
know how to do!
And you gotta know how to:
Make the prefect (CFS) Chicken Fried Steak
Chicken Fried Chicken
Your own BBQ Sauce
Smoke your own Salts
Create Perfect Onion Rings
Fries
And the Perfect Burger to go with the
Perfect sides mentioned above!
Bo will also teach you:
Food safety
Food Handling
And
Proper knife care just to name a few...
And what everyone needs these days,
HOW TO SAVE MONEY BY...
Cutting your own steaks
Deboning your own chickens
And other MONEY SAVING TIPS!
For all this and MUCH MUCH more
click on the STORE or BOOK link
for more info and to get your very
own copy of this BBQ MUST HAVE!
We are proud to present the #1 BBQ
eBook on the internet!
"Unlocking The Secrets Of Texas BBQ
and a whole lot more..."
In this book you will discover
over 170 illustrated pages
teaching you everything you
could ever want to know about
BBQing and Grilling and maybe
a few things you didn't even
know you wanted to know...
Like how to:
Prepare a Pit
Smoke a Brisket
Smoke Chicken
Smoke Turkey
Smoke a Hawg
Smoke Pork Butt (Pulled Pork)
Smoke Pork Shoulder
Smoke Fish
Smoke Cheese
Smoke Nuts
Smoke Fruits
Smoke Salt
Smoke Vegetables
Just to name a FEW!
How to:
Choose your cuts of meat
Cut your cuts of meat
Prepare your cuts of cut meats
(The proper way to SLICE a BRISKET)
A step by step guide to slicing a brisket
which believe it or not, not many people
know how to do!
And you gotta know how to:
Make the prefect (CFS) Chicken Fried Steak
Chicken Fried Chicken
Your own BBQ Sauce
Smoke your own Salts
Create Perfect Onion Rings
Fries
And the Perfect Burger to go with the
Perfect sides mentioned above!
Bo will also teach you:
Food safety
Food Handling
And
Proper knife care just to name a few...
And what everyone needs these days,
HOW TO SAVE MONEY BY...
Cutting your own steaks
Deboning your own chickens
And other MONEY SAVING TIPS!
For all this and MUCH MUCH more
click on the STORE or BOOK link
for more info and to get your very
own copy of this BBQ MUST HAVE!
eBook on the internet!
"Unlocking The Secrets Of Texas BBQ
and a whole lot more..."
In this book you will discover
over 170 illustrated pages
teaching you everything you
could ever want to know about
BBQing and Grilling and maybe
a few things you didn't even
know you wanted to know...
Like how to:
Prepare a Pit
Smoke a Brisket
Smoke Chicken
Smoke Turkey
Smoke a Hawg
Smoke Pork Butt (Pulled Pork)
Smoke Pork Shoulder
Smoke Fish
Smoke Cheese
Smoke Nuts
Smoke Fruits
Smoke Salt
Smoke Vegetables
Just to name a FEW!
How to:
Choose your cuts of meat
Cut your cuts of meat
Prepare your cuts of cut meats
(The proper way to SLICE a BRISKET)
A step by step guide to slicing a brisket
which believe it or not, not many people
know how to do!
And you gotta know how to:
Make the prefect (CFS) Chicken Fried Steak
Chicken Fried Chicken
Your own BBQ Sauce
Smoke your own Salts
Create Perfect Onion Rings
Fries
And the Perfect Burger to go with the
Perfect sides mentioned above!
Bo will also teach you:
Food safety
Food Handling
And
Proper knife care just to name a few...
And what everyone needs these days,
HOW TO SAVE MONEY BY...
Cutting your own steaks
Deboning your own chickens
And other MONEY SAVING TIPS!
For all this and MUCH MUCH more
click on the STORE or BOOK link
for more info and to get your very
own copy of this BBQ MUST HAVE!
Disclaimers & Copyright information
We detest needless disclaimers. The attorneys, however, inform us that the following mouse type is essential for protecting our bacon, and we love bacon. So make yourself comfortable, and let's get this over with.
Please note that much of this publication is based on personal experience, anecdotal evidence, and researched information. Although the author has made every reasonable attempt to achieve complete accuracy in the content in this book, we assume no responsibility for errors or omissions. Also, you should use this information as you see fit, and at your own risk. Your particular situation may not be exactly suited to the examples illustrated here; in fact, it's likely that they won't be the same, and you should adjust your use of the information and recommendations accordingly.
Any trademarks, service marks, product names or named features are assumed to be the property of their respective owners, and are used only for reference. There is no implied endorsement if we use one of these terms.
Both the boknowsbbq.com web site and ebook Unlocking the Secrets of Texas BBQ and a Whole Lot More, are protected under the US Copyright Act of 1976 and all other applicable international, federal, state and local laws , and all rights are reserved, including resale rights: you are not allowed to give or sell this book to anyone else. If you received this publication from anyone other than boknowsbbq.com, the official site of Bo Knows BBQ, you've received a pirated copy. Please contact us via e-mail at bbqstore@knowsbbq.com and notify us of the situation. Copyright © 2009 Bo Knows BBQ, Bo Gardner. All rights reserved worldwide.
The listing of a person or company in any part at Boknowsbbq.com in no way implies any form of endorsement by Boknowsbbq.com of products or services provided by that person or company.
Links provided at Boknowsbbq.com to other websites are provided for convenience only and do not imply any type of warranty. Links provided are free or in exchange for advertising fees to support the operating costs of this site. In addition, any posted link does not imply that Boknowsbbq.com supports the theme of that site, or its beliefs, its products, nor does it imply that Bo Knows BBQ recommends or acknowledges the information provided by the link.
Bo Knows BBQ believes the information provided on this website to be accurate but is not responsible for typographical or other errors. Bo Knows BBQ, our host, our Internet Provider, and our affiliates, are not liable for any direct, indirect, incidental, or consequential damages as a result of your use of this site, or for your inability to access the site. Server connection, loss of information, computer viruses, and advertising that it beyond our control is not warranted.
In no way imaginable should Boknowsbbq.com be considered as a substitution for the services of a physician, a health provider, or any trained health professional. Information contained at this site is for informational use only. Our policy does not allow medical advice, emotional advice, dietary advice, or personal advice of any kind. These concerns should be addressed and discussed with your physician, health care provider, family nutritionist or your registered dietitian.
Use of this site and the information contained herein is taken as your approval and agreement with all the terms and conditions set forth in our Copyright & Disclaimer.
Finally, use your head. Nothing in this book is intended to replace common sense, legal, medical or other professional advice, and is meant to inform and entertain the reader. So have fun and enjoy.
We detest needless disclaimers. The attorneys, however, inform us that the following mouse type is essential for protecting our bacon, and we love bacon. So make yourself comfortable, and let's get this over with.
Please note that much of this publication is based on personal experience, anecdotal evidence, and researched information. Although the author has made every reasonable attempt to achieve complete accuracy in the content in this book, we assume no responsibility for errors or omissions. Also, you should use this information as you see fit, and at your own risk. Your particular situation may not be exactly suited to the examples illustrated here; in fact, it's likely that they won't be the same, and you should adjust your use of the information and recommendations accordingly.
Any trademarks, service marks, product names or named features are assumed to be the property of their respective owners, and are used only for reference. There is no implied endorsement if we use one of these terms.
Both the boknowsbbq.com web site and ebook Unlocking the Secrets of Texas BBQ and a Whole Lot More, are protected under the US Copyright Act of 1976 and all other applicable international, federal, state and local laws , and all rights are reserved, including resale rights: you are not allowed to give or sell this book to anyone else. If you received this publication from anyone other than boknowsbbq.com, the official site of Bo Knows BBQ, you've received a pirated copy. Please contact us via e-mail at bbqstore@knowsbbq.com and notify us of the situation. Copyright © 2009 Bo Knows BBQ, Bo Gardner. All rights reserved worldwide.
The listing of a person or company in any part at Boknowsbbq.com in no way implies any form of endorsement by Boknowsbbq.com of products or services provided by that person or company.
Links provided at Boknowsbbq.com to other websites are provided for convenience only and do not imply any type of warranty. Links provided are free or in exchange for advertising fees to support the operating costs of this site. In addition, any posted link does not imply that Boknowsbbq.com supports the theme of that site, or its beliefs, its products, nor does it imply that Bo Knows BBQ recommends or acknowledges the information provided by the link.
Bo Knows BBQ believes the information provided on this website to be accurate but is not responsible for typographical or other errors. Bo Knows BBQ, our host, our Internet Provider, and our affiliates, are not liable for any direct, indirect, incidental, or consequential damages as a result of your use of this site, or for your inability to access the site. Server connection, loss of information, computer viruses, and advertising that it beyond our control is not warranted.
In no way imaginable should Boknowsbbq.com be considered as a substitution for the services of a physician, a health provider, or any trained health professional. Information contained at this site is for informational use only. Our policy does not allow medical advice, emotional advice, dietary advice, or personal advice of any kind. These concerns should be addressed and discussed with your physician, health care provider, family nutritionist or your registered dietitian.
Use of this site and the information contained herein is taken as your approval and agreement with all the terms and conditions set forth in our Copyright & Disclaimer.
Finally, use your head. Nothing in this book is intended to replace common sense, legal, medical or other professional advice, and is meant to inform and entertain the reader. So have fun and enjoy.
