by Renee Shelton | Oct 22, 2017 | BBQ, Grilling, Heat Sources, Smoking
Both barbecuing and grilling cooking techniques cook meat over open heat, but barbecue involves low and slow cooking with the addition of actual wood smoke. Barbecuing is cooking meat with a definite smoky flavor that naturally penetrates the meat. Barbecuing Barbecue...
by All Q'd Up BBQ Blog Writers | Mar 19, 2016 | Grilling
The five basic steps to grilling meat are seasoning, tempering, cooking at the right temperature, resting, and carving. Read more at The Basics of Grilling Meat, an article at Lucky Peach and Excerpted from This Is Camino by Russell Moore and Allison...
by All Q'd Up BBQ Blog Writers | Nov 24, 2015 | BBQ, Food, Grilling, Meats, Poultry
Spatchcock chicken is where the backbone is removed from the bird. This is how to grill spatchcock chicken.
by Renee Shelton | Oct 23, 2015 | Beef, Grilling
Here are seven popular old wives’ tales regarding cooking steaks that Serious Eats put to the test. Read the full article for their cooking results for each myth. A thick steak should be rested to room temperature before cooking. Answer? False. The theory...
by Renee Shelton | Mar 28, 2015 | All Qd Up, BBQ, Grilling, Heat Sources, Traditional Wood, Wood
Mesquite wood is closely related to Texas BBQ, and a popular hardwood to many industries. It is either native or introduced to much of the U.S. The wood burns hot and produces a strongly flavored smoke that is often paired with another wood. When used in barbecue...
by Renee Shelton | Oct 9, 2014 | All Qd Up, BBQ, Beef, Grilling
You can still grill beef, and watch your diet. There are many different options when it comes to lean beef cuts. What is considered lean beef? A cut of beef that contains less than 10 grams of total fat and 4.5 grams or less of saturated fat. All the cuts of beef...
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