The word “Barbecue” is often misused.  When cooking steaks, hot dogs and hamburgers on the gas grill it is called grilling.  Barbecue is slow-cooking meat (over charcoal or wood) at a low temperature for long periods of time…sauce or dry rub?  Your choice!

The real origin of barbecue is controversial.  American BBQ is said to have begun in the late 1800s during cattle drives out West.  Cowboys slow cooked brisket, pork ribs, beef ribs, pork butt, venison and goat.

SAVVY & SAUCY

GNARLY BBQ TIPS

1. Keep Things Hydrated – Always have two bottles within arm’s reach; 1) spray bottle of apple juice (best on pork and poultry dishes).  Spray meat every hour.  Keeps it moist and adds flavor.  2) A bottle of Gnarly Head wine to keep the bbq master at the top of his/her game.
2. Lid Up or Lid Down? – The rule of thumb is that thin foods grill quickly, so lid up.  Thicker meats require more time to age (much like a bottle of Gnarly Head), so lid down…oh, and glass up.
3. Achieve Grill Marks Like a Pro – Turn the meat a ¼ turn before flipping.
4. How to Remove a Rib Membrane – Place rib bone up on flat surface.  Slide a butter knife under that membrane one rib at a time then pull the end with a pair of pliers and the membrane peels right off.
5. Does Your Rib Meat Fall Off the Bone? – Well then, you may have cooked it just a little too long.  The perfect rib should remain intact, but allow for bite marks that stick.  Yes, we really said bite marks.
6. Grilling Chicken Can Be Tricky – The use of direct and indirect heat is the secret.  Apply direct heat (over coals or flame) for 6 minutes on each side then quickly move to an indirect heat spot on the grill.  Let it sit for 2-3 minutes.  Result = moist, juicy chicken.
7. Plan Ahead – Make sure meat is fully defrosted, and never place meat directly on the grill after removing from the fridge.  Bring meat to room temperature first.  Usually takes about 25-30 minutes.  Gives you plenty of time for a glass of Gnarly Head wine.
8. Be Prepared – Even the most experienced grill masters start a little fire every now and then.  Be prepared.  Use baking soda to control a grease fire and have a fire extinguisher handy.  Just don’t use the wine.