There are many books, magazines, and articles for the weekend chef, all of, which are important to read and understand for your safety and for the products you prepare, cook, and eat. So let’s begin by first determining the type of smoker or grill you will need. Considerations should include the total cooking surface, just cooking for 1-2 people or do you have a large family or love to entertain bigger groups. Charcoal or gas, kettle type, stand up water smoker, open or covered grill’s all have there own advantages, the important part is to read and understand the working functions of your cooker. The best temperatures for smoking fall between a heat range of 230 - 250 degrees, and it is important to be able to maintain this heat range for 50 – 60 minutes at a time without having to add more charcoal. (One advantage of the gas grill). Understand and get the "feel" for what it takes to open or close vents to maintain cooking temperatures. Having an accurate thermometer will help greatly. Keep a log to list number of briquettes used, time and temperatures. Don’t forget that outside conditions will also effect all of the above.
Just to prove a point, the Bootleg Chili team entered the Mt. Hood Salmon and Mushroom Festival, held in Welches Oregon. This event also included a grilling cook-off featuring, Ribs, Chicken, and Sausage. The 2-day cook-off had over 20 teams entered for the B.B.Q. and Chili categories, making for a worthy competition. The only item we used for cooking was our 50 gallon drum, with a fire box on one side and a propane assist burner on the other, (see feature photo). When you compete in these types of cook-offs, you try to learn at least one procedure to help you become a better grilling chef; here are a few of our simple but effective techniques.
First off we prepare the meats that will cook the longest, in this case, the ribs. See Pork Rib Recipe for complete preparation and cooking information. We like to let the meats come to room temperature, resting for 15 to 20 minutes, then sprinkling Bootleg Dry Rub on both sides of the meat. Other meats including, chicken, briskets, and fish can be handled in the same manner, please see additional information regarding each choice. After the meats have been prepared, we start our charcoal fire using a metal chimney starter, with about 15 briquettes, over a propane stove or fire ring. Try not to use a liquid starter. Our preferred cooking temperature is between smoking and barbecue 230-250 degrees. A truer smoking temperature is at 120 or less, but we have found that the meats smoke just as well and the cooking times are reduced.
When the inside smoker temperature reaches 250 degrees, wipe down or wire brush the grill and season with a light coat of non-stick oil. We then place large, dry chunks, of Alder, Oak or Mesquite on the coals in the fire box, and place the meat’s on the grill in selected areas, (you should know where the "hot" and "warm" spots are), for best results. Again there are many books/guides to help determine your cooking times, but as an example we keep "baby" back ribs on for about 2-1/2 – 3 hours, larger whole racks of ribs for 5 to 6 hours. After the first hour of smoking, we spray the meat with straight apple juice, about every half-hour. Now you need to decide how tender you want your final meats, let’s use ribs as our example. When you feel the ribs are close to being done you can leave them plain or finish them with a barbecue sauce, you may want them falling off the bone tender, if so, spray ribs with apple juice, wrap in foil, and place back on the grill in a cooler area for another 45-60 minutes. Sauces are a tasty addition, quality sauces can be applied up to a half-hour before, but most commercial brands can only be used as a finishing glaze at the very end of the cooking time.
In general we like to keep the fat sides of meat up, and not turn them, such as a beef brisket. Fish is another item not turned, it is seasoned on the flesh side only and placed on the grill skin side down, cooking till fork tender, (using foil is also an option). Chicken needs to be turned at regular intervals after initial smoking, to achieve even browning; no turning needed if making a "beer butt" type chicken.
We hope that these tips will help you create a tasty meal that you and your family will enjoy. Practice, and "low and slow" are the real secrets to a great tasting meal. Smoking is a wonderful way to add depth to the flavor and allows the Bootleg Rub to enter the meat and add its ZEST. Oh! What were the results of the cook-off? The Bootleg Team took 1st place in Ribs and Sausage, 2nd place in Chicken, 3rd in Salmon. Bootleg Chili took 1st place in People’s Choice for the 3rd year in a row. Thank you for taking the time to read our New Chef account, have Fun and Enjoy.
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