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What’s the key to good barbecue?

Asked at Broken Arrow Park on May 10, 2008

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Photo of Nick Pedersen

“Cooking it slow and having the right seasoning. We try to create layers of flavoring. Some people like it sweet, some spicy and some hot. So the more flavors you can combine, the more people you’re going to please.”

Photo of Bill Renick

“Patience and beer. You have to get the marinade right, and you have to have the right mix of heat and smoke. If it’s too hot and cooking too fast it’ll dry out, so it has to be slow.”

Photo of Bert Soto

“Preparation - as always. You have to practice, practice, practice. You can’t just show up and expect to win. We only do three or four competitions a year, but we practice constantly to come up with what we feel is the best approach.”

Photo of Chris Copeland

“Good friends and keeping it a secret. Also you have to keep an eye on the alcohol consumption and remember to watch the grill.”


poop2scoop 10 years, 1 month ago

a KC area BBQ competitor's recipe for BBQ included a big wad of Skoal between the cheek and gum for about 10 minutes, then he spit the whole thing in the BBQ sauce, I have never had BBQ since.

micah6_8 10 years, 1 month ago

Hickory wood and indirect cooking. Patience, as was stated numerously, is the great key. Also slow, low temperature cooking. And not too much smoke density.After much experimentation, I have also found I prefer a "minimalistic" approach to BBQ - easy on the rubs, marinades, and flavorings. When I do ribs, I use just salt (very sparingly), a good quantity of black pepper, and some granulated garlic powder. No injections, no rubs, no mustard plasters, etc. I do like a good quality sauce (Zarda sauce is my all time fav.), but applied at the very end.Here's a cool secret for you "non-purists" - smoke your ribs about 3 1/2 hours at a low temp, then bring inside, pop into one of those plastic turkey cooking bags and seal tightly. Cook for another 2 1/2 - 3 1/2 hours at 225, until the meat acheives the tenderness you desire. Works great! The smoke flavoring at the end of 3 1/2 hours is quite adequate, the meat remains moist, and the smoke flavoring actually is driven deeper into the meat. Yum!

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