Squeezing out the secrets of a barbecue chef is not easy. Mystery is part of the mystique and fun of barbecue. Most cooks defend gravy and rub mixes, more fiercely than a mother wolf who feels her pups are in danger. Yet at the same time, they like to interrupt, show off, and make fun of all their friends and competitors.
Regardless of all the showmanship and frivolity that comes with revealing the secrets of their recipes, most barbecue cooks do almost everything the same way. The only difference is in certain subtle flavors in the sauce, gravy or tastier, and a slightly sweeter smoky flavor, and of course a lot of gibberish over the drinks.
Create recipes for sauces and dressings
Even when sauce recipes are kept close to the chest, the main formulas for making your sauce will be all the information you need to create your own recipe and then guard against all the newcomers.
All sauces start with a center sauce that gives it the main flavor and blends all the other flavors. The core you start with can be ketchup, vinegar, mustard, tomato paste, chili sauce, or maybe you can combine them all. You can then mix in a sweetener, of some kind like sugar or molasses, then mix in as many spices as you like to taste.
The top competing barbecue chefs may not openly admit it, but they start with a particular bottled sauce and then blend spices and sweeteners to your particular favorite taste. If you want to start by experimenting with a sauce you already like, it’s a great way to start your career as a master griller.
Steak seasonings are more like sauces in that they usually start with a core flavor that will blend well with whatever main flavor you want to rub. Paprika is usually what is used as the main spice in the dressing, followed by salt, sugar, and any other spices you like.
You may like a flavor with some spice, like cayenne pepper, chili powder, or even curry powder. Then you’ll want a milder flavoring spice like cumin, black pepper, or garlic powder. You can mix and match and add a little bit of this and a little bit of that until you have the flavor you want.
Slow Cooker Melt-in-The-Mouth Delight
There is a slow cooking method that can transform a dull, depressed meat into a melt-in-your-mouth delicacy. This method requires a good amount of time and a regulated temperature. The appliance you use to create your barbecue masterpiece depends on how much and how often you plan to cook, along with how much you’re willing to pay financially.
Tragically, cheaper equipment often requires more expertise to produce a good end result. If you buy the most expensive equipment, you will usually have better temperature control. If you don’t have the temperature control, it will check the temperature and adjust the vents, and constantly add charcoal to keep the temperature constant.
Relatively good barbecue smokers on the lower end will cost around $200, and better equipment could cost tens of thousands.
