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
save money on groceries
bbq tips
bbq tools
grilling cookbook
charcoal barbeque pit
outdoor bbq
bbq ideas
Texas barbeque
bbq pits
grilling ideas
backyard bbq smokers
barbeque smokers
grilling tips
bbq party ideas
outdoor fire pit
easy recipes
cooking recipes
healthy eating recipes
(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!
No matter how you say it Everybody Knows Pit Master Bo Knows BBQ and Grilling. 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,Bo Knows,BoKnowsBBQ, Bo's e book will discuss all of this, 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,
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Smokers are designed to cook meat slowly over a long period of time.
The most important thing about cooking in a smoker is temperature control.
Temperatures will vary somewhat depending on the dish you plan to cook, but meat smoking is usually best between 175? F. and 250 °F. Cooking at such low temperatures may take a long time but that is exactly what gives freshly smoked meats their fall-apart tenderness and delicious flavor. The lower the temperature of the pit/grill, the less the moisture-loss, and the piece of meat will not get dry. Moreover, the steady low heat will thoroughly cure the brisket, causing the collagen as well as connective tissues to break down and add to the tenderness of the meat.
A fire fueled to excess will over impregnate the meat with smoke, making it taste bitter and acrid, so watch your pit and pay close attention.
It is important for you to learn to have patience, and it is only through trial and error that you will master the pit. Do not try to speed up finishing the meat. BBQ is done when it gets done, BBQ is SLOW food, not fast food.
Now let's go do some BBQ, TEXAS STYLE!
When it comes to flavor, many people believe the type of wood you burn has a lot to do with how meat will taste. Cooking with wood is a seasoning. Wood smoke should always be used as an accent flavor…and never a predominant flavor. Nothing is worse than eating bbq and three days later belching up smoke. Not everyone likes a lot of pepper, spicy, or salty things, and the same goes with flavors you get when cooking with wood. Each wood gives its own distinctive flavor to the meat you are cooking. The best thing you can do for yourself is to try several different kinds of wood for a particular cut of meat, or even a particular rub you are using on a particular cut of meat. Your rub has a lot to do with it, and the seasoning you use has to blend well with the wood "seasoning."
A wood fire is more challenging than charcoal. Wood burns hotter than most charcoal and therefore burns faster. Wood also stays in the 'hot coals' stage for a shorter period of time than charcoal.
Whichever you choose to use, always remove the ashes in a timely manner. The ashes are acidic and will eat a hole in the best of pits. These need to go in a bag and in the garbage. Charcoal mulch is not good for the garden or the yard. The acid level is too high. Throw that in your vegetable bed, and you are not going to have a productive season.
The wood used is determined largely by your geographical location: in Central Texas it's post oak and live oak, with some pecan thrown in for sweetness. In West & South Texas it's mesquite and oak. In East Texas it's hickory, pecan, and oak.
