Food is important to me. I love to cook, and especially to grill. It took me almost 6 years but I finally came up with a dry rub for my meats that give me the taste I have been looking for. This seasoning combination works best on Pork and Beef. I don't really like it on Chicken though. But, since 75% of the time I grill Pork this shouldn't pose a problem.
When grilling, the only charcoal I use is Kingsford. Kingsford is the easiest lighting, most consistant burning, and best tasting charcoal I have ever used. I will also smoke my meats using a blend of three different woods. This smoking works very well with the chicken since I can't use my rub on it. :-)
There is a difference between grilling, Bar-B-Qing and smoking. Each has their own use and style. Let's take a look at the differences.
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Grilling
You can grill almost anything. Meats, vegetables and fruit can all have their flavors enhanced by grilling. Grilling can be done over charcoal, a wood fire, gas, or whatever method you prefer.
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Bar-B-Qing
For true barbecue there are three words that you have to remember:
LOW AND SLOW
True barbecue takes time.
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Smoking
The type of fire you use for smoking doesn't matter as much as the type(s) of wood does. I like using a smoker like the on shown above for my meats and fish.
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