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Original Q, Issue #029 -- brisket rub, sauce article, review, blog
April 01, 2010
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*Smoked Brisket Rub - When to Rub
Recent Website Additions
Smoked Brisket Rub - When to Rub
How soon in advance would you suggest me putting the smoked brisket rub? I've seen where some guys do it as much as 2 days in advance, while others do it right before putting the brisket on the smoker.
Best BBQ Sauce Recipe? No Such Thing
Picking out the best BBQ sauce recipe is like trying to decide which of your children you love the most. It's just not that cut and dried.
If you are looking for the best BBQ sauce...
Carter Brothers--High Point NC
Two or three locations in the Piedmont/Triad area, run by a Christian family so closed on Sundays. Generally meat pork and/or beef is lean and not greasy.
Spring is in the Air
March Madness is in full swing, spring has sprung, and the weather is getting warmer. I would say it's time to BBQ.
I've had a few burger cookouts and grilled some steaks recently...
Last month Jim asked about grilled chicken. If you missed it, here is his question and my answer.
Every time I try to grill chicken, I have to fight flareups and burning. What can I do?
Thanks for writing Jim! I appreciate the question.
This is a problem for everyone. Unfortunately, I don't know of any way that has been found to solve it yet either.
There are a couple of things you can do, though, that will help. First, be sure that you wait until the very end to put on any BBQ sauce. Sauces usually have sugar. And that is what burns.
Second, for those flare ups, watch the chicken closely and turn them frequently. If you are grilling your chicken with the skin on... really watch... and turn, turn, turn. The other option is to try using indirect heat.
There is always the question of skin on or skin off. You either get crispy, more flavorful meat with flareups... or dry meat without flareups.
If you go the skinless choice, try trimming the chicken into smaller pieces. They won't take as long on the grill, and thus won't dry out as much. One way that works well is to cut the chicken into uniform sized chunks and place on skewers.
Any way you decide to grill chicken, you must watch it closely and turn often. Unless you decide to smoke it (But then... it wouldn't be grilling... would it?).
Hope this helps. Thanks again for the question.
All the Best
***Since then, Doug sent me an email response to Jim's grilling question. Here it is...
Jeff, Thanks for the updates.
It's always fun to see all the questions. Tell Jim to get his chicken away from the burners or wait till the coals are a little cooler. If it's gas raise the grates, and cut off the extra skin by the neck and tail.
The problem is the fire is to hot and the chick is too close to the heat. Just a little farther will really help. I have a recipe from Italy, and they do the chicken right over the coals, but they wait till they are gray and cool down. It comes out perfect every time. Doug
Thanks Doug, reader feedback and advise is always welcome.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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