The Art Of BBQ
I talk BBQ with a lot of folks around the country. A few weeks ago somebody asked “What happened to the Art of BBQ”? I have thought about this for a few weeks now. I believe the Art of BBQ is alive and strong. I think of my cooking as art. Look at this picture, you will see in there: cornbread, pie, beans, ribs, steaks, roasts, kabobs, jalapeño poppers, asparagus, ham, pork chops, burgers, wings, fruit, pizza, a turkey… I can go on and on here. All of these were done to perfection on my Royall 3000 Wood Pellet Grill / Smoker.
This fellow was a “side box smoker guy”. I have used a “side box” or “stick burner” for years and have a nice one on my patio. They are a lot of work. The Royall takes all the fuss out of it. I also have lights and running water in my house; technology makes our lives easier.
I asked this guy how he did his pork butt. He does it the only way you can on a stick burner. He builds his fire and then, lets it cool down to 225 degrees. He puts his pork on for about 14 hours and every half hour or so he has to checks his fire. It is either too hot or not hot enough. So he must adjust his fire as needed. When everyone else has gone to bed and he is still watching the fire.
Beef Ribs, Check out that smoke ring.
I explained that like him I pick the kind of wood I want to use. I use 100% natural wood pellets, clean and green for our environment and they come in 14 flavors. I turn it on with the push of a button, set my temperature at 225 degrees and go and enjoy my time. The longest cooking I have done was twenty hours, knowing I could go to bed, have a restful night and a great dinner with lots of friends the next day. When I was done smoking I just turned it off, no hot coals or ash to worry about cleaning.
My Royall Wood Pellet Grill / Smoker can replace several different grills and smokers. First, it cooks like a convection oven. You set your temperature same as you do your oven. Just dial it right in. Stuffed Sweet Onions= Art!
BBQ is all about low and slow, I can set my temperature from 80 to 150 degrees for cold smoking. I can smoke/cure my own fish and venison sausage, cheese, nuts, etc.
Stuffed Sweet Onions= Art!
Brisket and corn bread.
BBQ is all about time and temperature. The brisket was on for 10 hours, I timed it so the corn bread was on for the last 45 minutes.
A smoker and an oven. Art!
Brisket and corn bread
2 inch sirloins; the butcher cuts them special for me.
I put that on the Royall and smoked it at 180 for 30 minutes or so.
It is a smoker.
Then, I pull the steak off and turn the temperature all the way to 425/450 degrees.
It’s a grill.
You just cannot do that with any other kind of grill.
And the flavor from the smoke is unbelievable.
2 inch sirloins, Art or Love ?
Carne Asada pizza.
Need I say more?
Oak Fired Carne Asada pizza.
The Art of BBQ is alive and well and delicious.
Art is on the Plate of the Beholder