5 tips for better barbecue

[ACW3]

You may find this article interesting.  It is from an article in the January 29, 2013 ProChef SmartBrief by the Culinary Institute of America.

“Barbecue masters spread their knowledge at the second annual Whole Hog Extravaganza and BBQ MBA program in Murphysboro, Ill., revealing tried-and-true tips for better barbecuing techniques, such as using the right butchering tools and avoiding too much sauce. "I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it," said pitmaster Sam Jones.”

http://eatocracy.cnn.com/2013/01/28/5-slices-of-barbecue-wisdom/?on.cnn=1

Art

[SiFumar]

I found the article very interesting...Thanks!  I met Mike Mills(he has a restaurant here) and he couldn't be more helpful with advice.  Anytime I hear he's in town I go seek him out lol.

[drholly]

Interesting article - thanks for the link. I really liked the point about letting the meat come through vs. tons of rubs & sauces...

David

[smokeasaurus]

Mike Mills is one of the true legends of BBQ. His Apple City team made using apple wood on all types of meat very popular.  Apple wood.....it aint just for pork anymore.

[Barry CB Martin]

Good read, great photos. Wish I had enough reason to cook a whole piglet - maybe this summer! 

[LostArrow]

Cooked a small piglet (wild ) recently . It looks neat, does it taste better than cooking in parts ...naw!
Got a couple 5 lb whole piglets in freezer ill cook soon.
P.S. we have to skin wild pigs.

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[deestafford]

I'd love to do a whole hog at the Gathering this year, but daggumit, I'm gettin' kinda long in the tooth to stay up all night as I used to.  Dee

[drholly]

Tell ya what, Dee. If I make it this year - I will keep you up (with my snoring...  )

David