Brisket – Fat Side Up/Fat Side Down? Fat Side Down : Heat rising over the brisket is the primary source of drying. By using the fat cap of the brisket (the thick layer of fat on one side of the brisket) as a shield between the intense heat of the fire and the delicate meat […]
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Grilling – to broil on a gridiron or other apparatus over or before a fire 1. To subject to severe and persistent cross-examination orquestioning. 2. To torment with heat. 3. To mark with a series of parallel bars like those of a grill. Warm Meat works better . . . One of the easiest ways […]
Hottly debated, cooking a steak is as much a personal preference as it is a skill. Here are a few tips to the ideal steak. Keep it simple Start with a great steak . . . your favorite cut . . . Briggs likes rib eyes and filets. Season the steaks to taste with […]
It’s easier to remove grime and debris when the grill is hot, so after preheating, use a long-handled wire grill brush on your grill rack to clean off charred debris from prior meals. Scrape immediately after use. This will ensure a clean grill for the best tasting meals you can serve up.