I. How to BBQ
A. My name is Justin Dombrowski and I will be talking to you about how
to properly BBQ
B. How many of you know what BBQ is? Some of you might think
backyard grilling is BBQ, but it’s not.
C. Today, I will teach you how to make barbecue, tips on how to
perfect it, and some of the factors involved. II. Behind Barbecue
A. BBQ is the process of smoking meat from seasoned wood at a low
temperature for a long period of time. a. This cooking method makes the meat very tender and gives it a great
B. Smoked foods have a dark crusty bark on the outside, and right
beneath the crust is what is called the “smoke ring”. The smoke ring is fine pink line that is the result of a
chemical reaction between the wood and meat. III. Factors in Smoking
A. Having fresh meat, never frozen, can really make a difference in the
tenderness of the after product.
B. Remove the bark from the wood, this makes the meat bitter.
C. Having a good seasoning and sauce can compliment your pork, chicken,
or beef. IV. Process of cooking
A. First you need a smoking unit, this can be a professional one, a grill
turned into a smoker, or a 55 gallon drum. a. The smoker needs two compartments, one for the food and one for the
wood to burn. Also needs a few vents to let out heat. B. After seasoning the meat, place it in the smoker when it reaches 225 deg. a. This part is the hardest because you must regulate the temperature and
keep it at 225 deg for several hours.
C. Certain foods require different cooking times. Pork shoulder and beef
brisket requires a minimum of 8 hours and a maximum of 12. While
chicken and ribs require a minimum of 2 and a maximum of 4. V. Conclusion
A. So after hearing this I hope you can understand BBQ, how to perfect it
and what factors it involves.
B. I have been a BBQ cook for a while now and I hope you find interest to
try it for yourself.
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