Bubba’s Bar-B-Q Tips September 22 2016

BAR-B-Q TIPS | FROM FORMER NFL GREAT TURNED PIT MASTER BUBBA BAKER
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  • DON’T CHEAT ON THE MEAT

    Get a quality piece of meat, whether
    it’s baby backs, spare ribs, whatever.

  • PRE-SEASON

    It’s too late to season the meat after
    it’s cooked. You’ve seared it and
    closed the pores. Put your dry rub and
    spices on before you start.

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  • CHOOSE THE RIGHT METHOD

    You have two choices: grilling or
    barbecuing. Grilling is done at
    high temperature, 400 degrees
    Fahrenheit, to cook the meat
    quickly and sear the juices in. Bar–
    b–q is done at a lower temperature.
    Low and slow is my motto.

  • CHOOSE THE RIGHT CHIPS

    If you have wood chips, be careful
    what kind you use. Hickory and
    mesquite have a very strong flavor
    that not everyone likes.

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  • DON’T BOIL RIBS

    If your mama ever made soup,
    you might remember how the
    stock looked, all the stuff floating
    in the water after she boiled
    the meat. With ribs, that’s flavor
    you’re boiling out.

  • SAUCE IS A CONDIMENT

    Don’t make the meat swim in sauce.
    Only baste it with sauce the last
    5 minutes.

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  • BE PASSIONATE ABOUT IT

    Don’t just try to make a good
    meal. I tell my staff, the enemy of
    great is good. I’m not satisfied
    with good bar–b–q.

  • USE THE FAT

    Take the fat you cut off pulled– pork
    sandwiches and add it to the grill
    before cooking ribs. The smoking fat
    gives the ribs even more flavor.

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  • PACE YOURSELF

    You can’t eat bar–b–q every day. If
    you did, we hope it would be ours!