It is BBQ month and no one does it any better than our friends at Famous Dave’s.
Move your Meat Contrary to what old school Pitmasters will tell you, we like to flip, baste, and move the meat around different heat zones to build a better crust versus the traditional method of let ‘er sit, quarter turn, then flip.
Layers of Flavor The best way to build flavor is to use a multitude of techniques. Marinade, season, smoke, char and caramelize your sauce to build a really strong flavor profile.
PRO TIP: dress up a cheaper cut of meat with intense layers of flavor but let quality cuts of meat shine with simple seasonings
DIY TIP: Create your own sauce brush by securing a bunch of herbs to a wooden spoon to baste on sauce or marinade.
The smoke: Another technique is to smoke meats using wood. Heavier woods such as oak and hickory are best for beef and pork while lighter woods such as alder and maple are great for chicken and fish. Select your wood based on your meats and add a bundle of herbs to your wood plank for additional flavor.
Fresh Finish Add fresh chopped herbs and garlic into a bowl of oil with salt and pepper and use a bright and flavorful addition to your expertly grilled meat.
The grilling enthusiasts will tell you, the best tool you can have is a notebook and pen. Keep track of your sauces and seasonings, how you heat, the cuts of meat you use, how long it rests and use what works well to build upon in future grilling excursions.