by All Q'd Up BBQ Blog Writers | Sep 3, 2014 | BBQ, Pork, Smoking
It’s not as difficult as you might think. This video shows how its done.
by All Q'd Up BBQ Blog Writers | Sep 1, 2014 | BBQ, Blog, Meats, Regions
An interesting look at each state’s relationship with meat. FYI – this poster can be purchased on Slate.
by AQU | Jul 22, 2014 | All Qd Up, BBQ, Poultry
Trade Chicken Descriptions: Wing Breakdown The whole wing consists of the drummette, the flat, and the tip. The V-Wing is the 1st and 2nd segments. 2-Joint Wing is the 2nd and 3rd segments. Wing Drummette is the part that contains the humerus that attaches the wing to...
by AQU | Jul 22, 2014 | BBQ, Poultry
Breast Quarter A breast quarter is produced by cutting the front half along the sternum and back into two equal portions, and consists of a half breast with the attached wing and a portion of the back. Tenderloin A tenderloin is made by separating the inner...
by AQU | Jul 22, 2014 | BBQ, Poultry
Split Bird Splitting a whole bird, without giblets, end to end through the back and breast producing an approximate equal halves. Quarters A leg quarter is the drumstick and thigh, with adjoining portion of the back. It may or may not include the tail or abdominal...
by AQU | Jul 22, 2014 | All Qd Up, BBQ, Poultry
Cut-Up Four-Piece: Cutting a whole chicken, without giblets, into two breast quarters with wings attached, and two leg quarters. Six-Piece Cut-Up This is produced by cutting up a whole bird, without giblets, into two split breasts (with back and rib portions), 2...
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