What is" Real " BBQ.....

Is cooking a steak on a grill real BBQ,? or is real BBQ cooked low and slow?

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Permalink Reply by John Schander on March 23, 2009 at 1:41pm

I personalybelieve low and slow is the onlyreal BBQ.

Permalink Reply by Gary L Finch on March 23, 2009 at 1:48pm

BBQ is like you said, low and slow. Cooking a steak, burger, brat..... That's grillin' High heat, fast and furious.

Permalink Reply by Michael Simpson on March 23, 2009 at 11:31pm

exactly right got to be low and slow grilling is burgers and dogs that anyone can do. BBQ is a slow art form that takes time and not everyone can do correctly.

Permalink Reply by John Rulli Jr. on March 24, 2009 at 9:05pm

LOL good topic people tell me to turn it up all the time. Its all abo low and slow!! You can't rush perfection!

Permalink Reply by Russell McLean on March 25, 2009 at 10:49pm

Low and slow is it......also, true BBQ is indirect heat and smoke, not directly over charcoal or gas.....the last brisket I did for a Super Bowl party was a 12 pounder that took about 17 hours. A good smoker will not go over 220-250 degrees.

Permalink Reply by Russell McLean on March 25, 2009 at 11:12pm

Ok, Caleb, I'll give you my brisket recipe........About 1-1 and a half hours per pound. Two days before cooking marinate a 10-12 lb. brisket in a mixture of Lawry's Teriyaki marinade, two cans crushed pineapple, two cups orange juice, liquid smoke, worchestershire sauce, and if you can get it wherever you are, two bottles of Shiner Beer(Hey, I live in Texas). Pierce your meat and dust it with season all salt, lemon pepper, onion powder, and garlic powder. Marinate at least 24 hours. and then put it on your smoker, fat side up, and turn every four hours.(If you have any spare clean firefighting gloves, this works great)Spray it with the mixture of Dr. Pepper and apple juice whenever you turn it....

Permalink Reply by Russell McLean on March 25, 2009 at 11:15pm

Starting with the fat side up allows it to melt down through the brisket and tenderize it.

Permalink Reply by Robert C. Baker on March 26, 2009 at 6:12pm

First time I have ever heard of the fat side up first, makes real good sense, great info and thanks. Also here at stately Baker Manor in the amish land, its always low and slow.

Permalink Reply by Jeremy Gerrish on March 28, 2009 at 7:05pm

Don't worry boys, even out west it's low and slow. I agree, that Brisket does sound delicious. Keep up the tradition of cooking in the firehouse!

Permalink Reply by John on April 1, 2009 at 2:21pm

Yup I agree with the Low-N-SLow is real BBQ and the high heat steak searing is grilling.

Permalink Reply by Al (olddogg) Westbrook on April 4, 2009 at 10:29pm

Low and Slow man ! It's the only way to do it . Variations on this same theme are great too , like using hickory chips to add to the smokey flavor . I've even used cedar .what has anyone else used ?
Al the OLDDOGG@firehousemail.com :)

Permalink Reply by David Walser on April 5, 2009 at 6:53pm

Mesquite wood is the only thing I cook with. If your in an area where mesquite does not grow buy some mesquite chips from Walmart almost as good.