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Ramblings of a BBQ Junkie
Over the last decade or so I have been on a quest to prepare the perfect BBQ. Upon attending a recent class put on by one of the best on the BBQ competition circuit and restaurant owner I had a revelation. There is no such thing as perfect BBQ. BBQ is a matter of personal preference and that lends me to believe that there is only great BBQ. I learned that great BBQ is produced when a few solid principles are followed and a wonderful imagination intertwines flavors with those principles.
Before graduating Pork U, I made decent BBQ. I had read the books and tips online, but I had never had the points so many others tried to make driven home like I did that day. I realized that while I may never be a champion on the BBQ circuit, I could be a Backyard BBQ Stud. I also realized that every stud has a duty to share this knowledge with others so that the art of great BBQ can grow. That is why I started this site, to unite the Backyard BBQ Studs across this country and share our knowledge with others.
What defines a Backyard Stud
• Don’t do big competitions.
• Don’t have mega smokers (although they do dream about having one)
• Firm foot hold as one of the neighborhoods best BBQ cooks.
• Never is satisfied with what they produce and always are looking to do it better.
• Always exploring sauce or rub ingredients and new types of wood to use in enhancing the flavor.
• Cook a variety of meats and other items on the smoker.
• Will grill over direct heat if needed (steaks, hot dogs, etc) but considers that a last resort when time won’t permit smoking.
• Is a rare breed that understands and enjoys the fact that barbecuing is an event.
• Is eager to learn from those that follow the same general belief that to master BBQ you have to follow a few set principles that only the devoted few have mastered.
6 Principles of a Backyard Stud. The BIG 3 plus three more..
1) Low and Slow is absolute. Regulated temperatures hold the key to great BBQ. 225 degrees is the optimal temperature for most BBQ meats. Higher than this is grounds for losing your stud card.
2) You do not cook directly over the heat source.
3) There is not a set time limit on when your BBQ will be done. It is up to the BBQ gods to decide how long a particular piece of meat will cook, and this process shall not be rushed. You will serve no swine before its time.
4) If it ain’t cooked with smoke, it ain’t BBQ.
5) Spices, rubs, mops, types of wood and doneness are all personal preferences and shall not be criticized by other Backyard BBQ Studs, only evaluated for future use in your own recipes.
6) Size does not matter. No matter what size the smoker or converted grill, it is the end results and adherence to the above principles that matter. Studs come in all shapes sizes, and yes, genders.
Over the last decade or so I have been on a quest to prepare the perfect BBQ. Upon attending a recent class put on by one of the best on the BBQ competition circuit and restaurant owner I had a revelation. There is no such thing as perfect BBQ. BBQ is a matter of personal preference and that lends me to believe that there is only great BBQ. I learned that great BBQ is produced when a few solid principles are followed and a wonderful imagination intertwines flavors with those principles.
Before graduating Pork U, I made decent BBQ. I had read the books and tips online, but I had never had the points so many others tried to make driven home like I did that day. I realized that while I may never be a champion on the BBQ circuit, I could be a Backyard BBQ Stud. I also realized that every stud has a duty to share this knowledge with others so that the art of great BBQ can grow. That is why I started this site, to unite the Backyard BBQ Studs across this country and share our knowledge with others.
What defines a Backyard Stud
• Don’t do big competitions.
• Don’t have mega smokers (although they do dream about having one)
• Firm foot hold as one of the neighborhoods best BBQ cooks.
• Never is satisfied with what they produce and always are looking to do it better.
• Always exploring sauce or rub ingredients and new types of wood to use in enhancing the flavor.
• Cook a variety of meats and other items on the smoker.
• Will grill over direct heat if needed (steaks, hot dogs, etc) but considers that a last resort when time won’t permit smoking.
• Is a rare breed that understands and enjoys the fact that barbecuing is an event.
• Is eager to learn from those that follow the same general belief that to master BBQ you have to follow a few set principles that only the devoted few have mastered.
6 Principles of a Backyard Stud. The BIG 3 plus three more..
1) Low and Slow is absolute. Regulated temperatures hold the key to great BBQ. 225 degrees is the optimal temperature for most BBQ meats. Higher than this is grounds for losing your stud card.
2) You do not cook directly over the heat source.
3) There is not a set time limit on when your BBQ will be done. It is up to the BBQ gods to decide how long a particular piece of meat will cook, and this process shall not be rushed. You will serve no swine before its time.
4) If it ain’t cooked with smoke, it ain’t BBQ.
5) Spices, rubs, mops, types of wood and doneness are all personal preferences and shall not be criticized by other Backyard BBQ Studs, only evaluated for future use in your own recipes.
6) Size does not matter. No matter what size the smoker or converted grill, it is the end results and adherence to the above principles that matter. Studs come in all shapes sizes, and yes, genders.
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