USEFUL BBQ INFO:

More BBQ Tips:

TIP # 1 .....NEVER COOK MORE FOOD THAN YOU HAVE!

Before we start with tips, there is one thing we need to remember...
There are a bunch of variables that determine the flavor, taste, and presentation of any food that is BBQ'd some things that will effect your cooking include the following:

TENDERNESS OF MEAT: Grade of meat used, how much fat content, how long was the meat aged, how long was the meat marinated...

FAT CONTENT IN MEAT: Don't go lower than 20% fat to 80% meat if you want juicy meat!

HOW LONG AGED: Meat aged 21 days has a stronger flavor. Meat aged 3 months is more tender, etc. (Ask your butcher for all the specifics!)

MARINATION: Need a more intense flavor...try marinating your food overnight. The longer you marinate the better the flavor. When using liquid..the food will absorb the liquid to produce a tender and juicy product. Be careful using a citrus marinade... the more citrus in it ..the faster it will break down your meat. If your doing seafood, it will cook it if left overnight. SOME OF US USE INJECTIONS TO PRODUCE GREAT FLAVOR!

PASTE: A paste is a dry rub mixed with a liquid. Most often the liquid used is water or olive oil. Paste is rubbed on meat and cooked....this works great to add flavor it's all about personal preferences..

RUB OR SPICES: This is a secret blend of herbs and spices used to produce great flavor.
Put on early to marinate or put on right before cooking to give food more flavor...

BASTING YOUR FOOD: This is a great way to keep flavor and moisture in while cooking. It's a thin sauce usually consisting of ingredients used in the finishing sauce. It's also called mopping. This is done every 50 minutes or so while slow smoking.

FINISHING SAUCE: This is the final touch to your cooking. The sauce you choose can be put on right before removing from bbq or after; either way, this is the final touch of taste. Any of Captain BBQ's sauces will have them wanting MORE BBQ!

CHARCOAL: Charcoal will cook quick like a propane grill but, it will create a lite bbq flavor..

CHARCOAL WITH FLAVORED WOOD: This is the way to go for a real tasty BBQ!

FLAVOR FROM THE SMOKE: What type of wood is used.

FRUIT WOOD: Apple and Cherry wood have a sweet flavor and are very delicate..They are great!

HICKORY AND OAK: Here is the secret to real backwoods Texas and southern bbq. Slow cook beef or pork ribs and you'll know why the south got famous for their bbq. (If you're looking for a hickory and oak flavor, but not as strong....mix equal parts fruit wood.)

PECAN: Excellent for turkeys and chickens..lots of smoke flavor, but mild flavor.

MESQUITE: Big in Texas...some swear by it. Myself I swear at it. It is a very hot burning wood. It's great for steaks and burgers ....but if it's used to slow cook food ..it will make your food bitter tasting.....{that's not good}it can be mixed with other milder woods...be careful..

ALDER: Delicate flavor..great on seafood.

MAPLE: Sweet flavor ..it's great on poultry and hams.

ORANGE OR LEMON WOOD: Great flavor when mixed with other woods....half oak and half orange...yahoooooo!

TYPE OF COOKER USED: Propane grills will produce fast, quick ways to cook food...they will sear in juices. They are great for any food in a hungry hurry.

USING WET OR DRY SMOKE: Some cookers don't need water but some cookers need the water to produce juicy meat, chicken, fish or pork. Follow your cooker's instructions.

SOMETHING TO REMEMBER: THERE ARE MILLIONS OF COMBINATIONS ON HOW TO BBQ...USE WHICH ONE WORKS BEST FOR YOU....SOMETIMES SIMPLE IS BETTER...BUT ONE THING FOR SURE IS....USE CAPTAIN BBQ PRODUCTS FOR A WINNING RESULT...EVERY TIME...............