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, anything you can dream of and I have some very smokey dreams. 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, nuts, pizza, chicken, turkey… I can go on and on here. All of these were done to perfection on a Wood Pellet Grill / Smoker.
Where Is The Art Of BBQ ?
Chicken and Beef Ribs
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. But a good Wood Pellet Grill will do a fine job of smoking takes all the fuss out of it. I also have lights and running water in my house; technology makes our lives easier. You can also bake, roast, BBQ and grill on it.
I asked this guy how he did his pork butt. He says, “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 butt on for about 14 hours and every half hour or so he has to check his fire. It is either too hot or not hot enough. So he adjusts his fire as needed. When everyone else has gone to bed, he is out still watching the fire.
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Our Cookbook “The Art Of BBQ”
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 over 14 flavors. I turn it on with the push of a button, set my temperature at 225 degrees (107c) and go and enjoy my time with Patti. 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 up.
My Wood Pellet Grill / Smoker can replace several different grills, barbeques and smokers. It also cooks like a convection oven or you can grill, BBQ, smoke and cold smoke.
You set your temperature and you’re ready for that “Kiss of Smoke”.
Cold Smoke is all about low and slow, below a 100* for cold smoking.
Where Is The Art Of BBQ?
I love 2 inch sirloins; the butcher cuts them special for me. I put them on my Wood Pellet Grill and smoke it at 170 degrees (77c) for 30 minutes to an hour. It is a smoker so use it. Then, I pull the steak off and turn the temperature 400 degrees (210c). It’s a grill. You just cannot do that with any other kind of grill. And the flavor from the smoke is unbelievable.
No my friends, The Art of BBQ is alive and well and delicious.
Art is on the Plate of the Beholder
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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This Post Has One Comment
To me the “Art” of BBQ is alive and kicking, more-so now than ever. I have witnessed the spread throughout the country and the world. BBQ has taken on a life of it’s own, with the advent of many new types of smokers available in the past 10 – 15 years. While some may say that the “Art” has been lost, due to new and different types of smoking units available, be it Pellet, Charcoal, Electric, Gas, etc,, as opposed to stick burners and pits, the Art of BBQ is alive and well. New devices have made it easier for more to participate. Easier thermal control, new digital thermometers, easier access to many different types of smoking wood, have enabled many more folks to enjoy the art. To some, the feeling may be considered lost with all these new inventions, however, Low and Slow cooking is still an art. It still takes time and patience to produce great quality Q, and the love of producing it is more of a passion now. Technology has introduced us to more convenient ways to cook, and some may say it may be a detriment, however, it still take hours upon hours of prep, and time. Different rubs and techniques are being used, flavors have exploded and the time to cook a brisket, ribs or pork shoulder still takes a lot of effort and time, a study if you will of Time and Patience. Yes, BBQ is Alive and growing and there is plenty of room to grow.