Barbecue Grilling: Best of the best
Barbecue Grilling: Who has the tastiest, most succulent barbecue ribs, chicken, links, and brisket? It may be you, but you’ve got to tell somebody! Barbecue Grilling: Who grills the best? Every griller thinks he or she is
Barbecue Grilling: Who has the tastiest, most succulent barbecue ribs, chicken, links, and brisket? It may be you, but you’ve got to tell somebody!
Barbecue Grilling: Who grills the best? Every griller thinks he or she is the master. Great barbecue must be thoroughly seasoned, slow-cooked, tender, juicy, and smoky.
Good-tasting brisket, ribs and pork butt are slow smoked at low temperatures using a real wood fire. Most importantly, barbecue should be left undisturbed on the pit and should not be hurried. Be aware of smoldering fires which destroy the natural flavor of properly grilled meats.
The meat is done when it is tender, the fat has rendered, and still juicy. When Slow-cooked barbecue yields deep, rich flavors created and absorbed from the wood fire, which causes the marbled fat in the meat to render down making it juicy and tender with a sumptuous flavor combo of seasoning and smoke.
Great barbecue has just enough smoke to create the richness and flavor without overpowering the natural flavors produced slow cooking the meat. Smoke produced with proper fire and clean fire burning wood logs like hickory, oak, mesquite, and pecan will work wonders.
Mediocre barbecue is dry, tough, flavorless meat that requires the use of barbecue sauce to enhance it. It is typically cooked fast in a non-wood fired apparatus that will not produce the true flavor that an authentic wood-burning pit produces.
Masterful grilling skill is only part of barbecue success. You’ve got to spend time putting the word out — tell somebody or customers will just go to the other guy, who’s more vocal than you are.
Grillmaster, you’ve got to spend some money and time advertising and promoting your product. That what every famous and successful food enterprise does.
The Compton Herald’s signature culinary feature, “Barbecue Grilling: Best of the Best,” is waiting for you. If you want to earn more than just a corner share of the barbecue business, and really stack up a bounty of profit, then call us at (310) 908-9683 and let us put your name and barbecue out there.
If you are a sidewalk barbecue vendor, you can call us, too. The law allows barbecue vending now. If your ‘cue is that good, stake out your claim. Call us today at (310) 908-9683 or (661) 488-8149.