what bbq: The Ultimate Guide to Barbecue - Outdoor Cabinets

Barbecue, also known as BBQ, is a style of cooking meat, poultry and sometimes fish and vegetables low and slow over indirect heat. It originated in the Southern United States, but has become popular worldwide. BBQ relies on smoke and indirect heat to cook and flavor the food. The slow cooking tenderizes the meat while the smoke infuses it with a delicious smoky taste. Barbecue is done outdoors, using wood or charcoal as fuel for the fire. There are many regional BBQ styles and techniques, but the basic concept remains the same. In this ultimate guide, we will cover everything you need to know about BBQ.

A Brief History of Barbecue

Humans have been cooking meat over fire for thousands of years. It was a key method of preserving meat before refrigeration. However, barbecue as we know it today traces its origins to the Caribbean and Southern United States.

Indigenous tribes in the Caribbean were known to cook meat on a wooden framework called a “barbacoa” over hot coals. Spanish explorers adopted this method, spreading it through the American South.
Colonists in Virginia were cooking entire pigs over hot coals in the 17th century. This “whole hog” style became popular across the South.
Enslaved Africans brought their own flavors and techniques, applying seasonings and developing offset smoker pits.
German and Czech immigrants brought sausage and new seasoning recipes to Central Texas, resulting in Texas-style barbecue.
Backyard barbecue grew in popularity after World War II. Grills became widely available and backyard cooking became an iconic pastime.

Regional styles emerged based on local tastes, ingredients and cooking methods. Today, BBQ is an American culinary art with many unique regional flairs.

The Different Styles of Barbecue

Barbecue has evolved into 4 major regional styles in the United States:

Kansas City Barbecue

Kansas City BBQ is one of the most popular styles. It originated in the early 1900s when Henry Perry began selling smoked meat sandwiches from a street stand in downtown Kansas City. The style is characterized by:

A wide variety of meats – particularly pork ribs, smoked brisket and chicken. Burnt ends – the crispy ends of a smoked brisket – are a Kansas City specialty.
A sweet, thick barbecue sauce. KC sauce has a tomato base with sweet molasses and often vinegar added.
Smoking with hickory wood.
Served on a bun as sandwiches or with fries and baked beans as a plate.

Popular Kansas City BBQ joints include Joe’s Kansas City Bar-B-Que, Gates Bar-B-Q and Arthur Bryant’s.

Memphis Barbecue

Memphis style comes from Tennessee, where tomato-based sauces are outshined by rubs and sauces with mustard or vinegar bases. Features include:

Focus on pork – especially ribs and pulled pork shoulder.
Mustard or vinegar-based sauces and dry rubs.
Smoked low and slow over hickory or oak woods.
Served as plates with baked beans and coleslaw.

Central BBQ and The Bar-B-Q Shop are famous spots for Memphis style ribs and more.

Texas Barbecue

Texas BBQ dates back to 19th century German and Czech settlers in Central Texas. It features:

Beef brisket smoked for up to 18 hours until tender. Smoked sausages are also popular.
A dry rub of salt, pepper, spices and more applied before smoking. Sauce is served on the side.
Smoked over post oak or pecan wood – gives a distinct flavor.
Served on butcher paper with pickles, onions and white bread.

Legendary eateries serving Texas BBQ include Franklin Barbecue in Austin and Kreuz Market in Lockhart.

Carolina Barbecue

The Carolinas also have a long barbecue tradition. Carolina BBQ features:

Pork smoked over hickory or oak. Pulled pork shoulder and ribs are favorites.
Vinegar-based “light” sauces made with vinegar, pepper flakes and other spices. Used to keep meats moist, not mask flavors.
Served with coleslaw on a bun for pulled pork sandwiches.

Popular joints include Lexington Barbecue in North Carolina and Bessinger’s Barbeque in South Carolina.

The Main Cuts of Meat for Smoking

The best cuts of meat for barbecue are less expensive, tough meats that become tender and flavorful after hours of smoking. Popular barbecue cuts include:

Ribs

Ribs are a quintessential BBQ meat. Pork ribs and beef ribs are both commonly smoked. Look for St. Louis style (trimmed spare ribs) or baby back ribs. Smoking renders the fat and connective tissue into finger-licking goodness.

Brisket

Brisket is another top choice, particularly for Texas-style BBQ. It’s a large, tough cut from the breast of the cow. Properly smoking a brisket for up to 18 hours transforms it into a tender and flavorful centerpiece. Look for a whole packer brisket around 10-12 pounds.

Pulled Pork

Made by smoking pork shoulder (also called Boston butt), pulled pork can be shredded into tender strands full of flavor. It soaks up any sauce or rub beautifully. Look for a 6-8 pound pork butt to smoke and pull.

Chicken

From whole chickens to wings and drumsticks, poultry takes well to smoking. Chicken needs less time than tougher meats. Brining helps keep chicken juicy. Look for bone-in parts for the best flavor and moisture.

Turkey

Smoked turkey is perfect for feeding a crowd. The low and slow method keeps it incredibly juicy. Opt for a smaller turkey around 10-15 pounds, as larger birds can overcook from long smoking times. Injecting butter or broth helps prevent drying out.

The Necessary Equipment for Backyard Barbecue

You don’t need fancy equipment to make awesome BBQ. A basic backyard grill setup includes:

Smoker: The smoker provides indirect heat and imparts flavorful smoke. A charcoal smoker gives great results for beginners without breaking the bank. Look for one with enough capacity for your needs.
Charcoal: Opt for lump hardwood charcoal over briquettes for pure wood smoke flavor. Soak the wood beforehand to slow burns.
Wood chunks: Flavor the meat by adding soaked wood chunks or chips to the coals, like hickory, oak, pecan and mesquite. Try fruit woods too.
Thermometer: Monitor the meat’s internal temperature with a digital thermometer. Look for one that wires to the meat with a solar panel on the unit.
Tongs and spatulas: Use long, sturdy tongs and spatulas for easily flipping and handling meat.
Grill brushes and cleaning tools: Keep the grill clean with grilling brushes and scrapers.
Heat resistant gloves: Protect your hands and forearms from burns with specially designed grilling gloves.
Trays, pots and pans: Use pans for holding sauces and trays for organizing tools. Disposable foil trays with foil sheets hold meals.

The 10 Commandments of Barbecue Smoking

Follow these crucial commandments to create outstanding smoked barbecue every time:

I. Thou Shalt Use Hardwood Charcoal and Wood Chunks – For authentic smoke flavor, use lump hardwood charcoal and flavor with wood chunks or chips.

II. Thou Shalt Smoke Low and Slow – Cook low and slow, around 225-275??F. Quick cooking causes tough, dry meat.

III. Thou Shalt Monitor Temperature – Use a thermometer to avoid undercooked or dried-out meat.

IV. Thou Shalt rest meat before slicing. Letting it rest, wrapped, for 15-30 minutes allows juices to redistribute.

V. Thou Shalt Trim Excess Fat – Trim thick strips of external fat that won’t render and get chewy. Leave some for flavor and moisture.

VI. Thou Shalt Season Liberally – Good barbecue is well seasoned. Apply salt, pepper and dry rubs or sauces to meats.

VII. Thou Shalt Use Indirect Heat – Cook next to the heat, not directly over it. Direct high heat causes burning.

VIII. Thou Shalt Soak Wood – Soak wood chunks and chips for 30-60 minutes before grilling to prevent too much smoke too fast.

IX. Thou Shalt Prepare for Long Cooks – Give yourself plenty of time. Low and slow methods require 8-12+ hours for large cuts. Start early.

X. Thou Shalt Keep it Clean – Scrub grates and remove grease and ash buildup before and after use for the best experience.

Follow these commandments, and you shall make outstanding barbecue every time!

Choosing the Best Woods for Smoking

The wood used for smoking adds distinct flavor nuances to barbecue.Certain woods pair better with certain meats.

Popular woods include:

Hickory – All-purpose wood with a robust, bacon-like flavor. Good for pork and ribs.
Oak – Rounded smoke flavor. Ideal for brisket and ribs.
Mesquite – Intense smoke. Best with beef. Can overpower with other meats.
Pecan – Subtle nutty sweetness. Works well with brisket and chicken.
Apple – Mildly sweet fruitwood. Excellent for poultry and pork.
Cherry – Soft, fruity smoke. Great with poultry, game birds and pork.
Maple – Sweet, delicate flavor. Nice with poultry, game birds, and pork.

Experiment to find your favorite wood and meat combinations. Soak chips and chunks for 30-60 minutes before using for clean smoke.

The Art of Dry Rubs, Marinades and Barbecue Sauces

Dry rubs, marinades and sauces are great ways to add layers of flavor.

Dry Rubs

Dry rubs coat the meat’s exterior to form a crusty “bark” during smoking. Common ingredients include salt, pepper, brown sugar, chili powder, paprika and other spices. Apply the night before for maximum flavor penetration.

Marinades

Marinades tenderize meats and impart flavor. Typical ingredients are oil, acid like vinegar or citrus, and seasonings. Marinade for several hours or overnight. Don’t reuse marinade as bacteria can spread.

Barbecue Sauces

Sauces include tomato, vinegar and mustard based options. Tomato based sauces like Kansas City style are thick and sweet. Vinegar sauces match Carolina style. Mustard sauces grace Texas and South Carolina.

Step-By-Step Guidelines for Smoking Different Meats

Here are general smoking tips for the most popular barbecue meats:

Smoking Ribs

Choose meaty spare ribs or St. Louis style ribs.
Remove membrane from back of racks.
Apply dry rub generously.
Smoke 4-6 hours at 225??F, spritzing with juice or broth midway.
Wrap in foil with a little liquid and cook 1-3 hours until tender.
Unwrap, sauce and finish 5-10 minutes.
Rest 10 minutes before cutting.

Smoking Pork Shoulder

Use boneless Boston butt, 6-8 pounds.
Inject with broth or apple juice.
Rub with spices, salt, sugar.
Smoke for 8-12 hours at 225??F until it hits 205??F.
Rest in a cooler 30+ minutes before pulling.
Pull, chop and serve!

Smoking Brisket

Select a 10-12 pound packer style brisket.
Trim thick fat, apply heavy rub.
**Smoke at 225-275??F for 8-12 hours until it passes the probe test. **
Wrap in butcher paper at the stall phase (160??F).
Continue smoking until 205??F.
Let rest 30 minutes before slicing.

Smoking Chicken

Use bone-in chicken parts for best flavor and moisture.
Brine chicken for 1-3 hours in saltwater.
Rinse and pat dry.
Coat with oil, spice rub or barbecue sauce.
Smoke at 225-275??F, until breasts hit 160??F and legs hit 175??F.
Rest 10 minutes before serving.

7 Tips for Mastering Temperature Control

Controlling temperature is crucial for proper smoking. Follow these tips:

Use a thermometer – don’t guess on temperatures.
Learn your smoker’s quirks and how to adjust vents to control heat.
Let fires stabilize before putting food on.
Make small ventilation adjustments to maintain ideal temps.
Add fresh charcoal briquettes gradually to increase heat.
Close vents partially if heat creeps too high.
Mistakes happen – don’t panic if temps fluctuate. Bring it back down slowly.

It takes practice to “master your smoker.” Take notes to learn how your smoker behaves at different vent settings and conditions.

How to Use the Simple “Probe” Test for Smoked Meat Doneness

Probing meats with a thermometer is the best way to test doneness for barbecue:

Always probe in thickest part of meat, away from bone.
Insert probe to center so tip isn’t touching fat or grates.
Desired temps are:
Chicken breasts: 160??F
Chicken thighs: 175??F
Pork shoulder: 205??F
Beef brisket: 203-208??F
Pork ribs: 195??F
Meet these temps and the probe should slide in and out with little resistance.
If probe won’t slide easily, meat needs more time.

Use an instant read or leave-in probe thermometer. Probing for doneness beats eyeballing it or cutting meat early.

How to Carve Smoked Meats Like a Pitmaster

Carving smoked meat properly enhances presentation and makes serving easier. Follow these carving tips:

For brisket:

Slice against the grain of the meat.
Start by trimming the fatty end.
Cut thick 1/4-1/2 inch slices.
Slice flat across the width of brisket.

For pork shoulder:

Use forks or bear claws to pull meat once rested.
Shred by pulling along the grain.
Chop lightly to break up strands.
Serve piled high on buns or trays.

For ribs:

Use a long sharp knife to cut between bones.
Cut straight down, not sawing back and forth.
Separate ribs fully or cut 2-3 bone sections.
Stack on plate with meaty side facing up.

How to Make Barbecue Sandwiches Like the Pitmasters

Barbecue sandwiches bring the flavors together between buns. Follow these tips:

Use soft, sturdy buns – squishy yet strong enough to handle juicy meat. Brioche, Martin’s Potato Rolls or sub rolls work well.
Add coleslaw – creamy slaw balances the rich meat. Place it right on the sandwich.
Include barbecue sauce – drizzle or spread your favorite sauce over meat for added moisture and flavor.
Don’t skimp on meat – generously pile tender brisket, pulled pork or chopped chicken soaked in sauce.
Add dill pickles – crisp pickles cut through the richness.
Consider extras like fried onions – crispy fried onions provide another texture and flavor.

With the right balance of meat, sauce and toppings, you can make incredible barbecue sandwiches.

9 Essential Barbecue Side Dishes

Barbecue is often focused on the meat, but sides play a big role too. Classic options include:

Baked Beans

Beans simmered in barbecue sauce are a perfect partner to smoked meats. Add brown sugar, onion, mustard and meat for ultimate flavor.

Coleslaw

Cool, creamy coleslaw pairs ideally with fatty brisket, ribs and pulled pork. Enjoy it atop barbecue sandwiches too.

Cornbread

This Southern staple soaks up meat juices and barbecue sauce beautifully. Make it from scratch or heat up store-bought cornbread.

Mac and Cheese

Rich, cheesy and gooey mac and cheese completes any barbecue spread. Make it extra indulgent with brisket burnt ends or pulled pork mixed in.

Potato Salad

Creamy, bacon-studded potato salad is another classic meant for barbecue. The cool potatoes contrast the hot smoked meat.

Collard Greens

Slow cooked, buttery collard greens are right at home with barbecue. Kale or other sturdy greens work too.

Grilled Veggies

Get your veggies by cooking corn, squash, onions, potatoes and more directly on the grill alongside the meat.

Fruit Salad

Fresh, flavorful fruit salad provides a refreshing break from the heavier barbecue. Melon, berries and pineapple taste great.

Corn on the Cob

Grilled sweet corn slathered in butter and spices is the perfect handheld side for eating alongside mouthwatering barbecue.

5 Tips for Left-Overs, Making Meals Last

Barbecue leftovers are great, when handled properly. Here are tips:

Let meat cool, then refrigerate promptly in shallow containers to slow bacteria growth.
Seal and freeze leftovers if not eating within 3-4 days. Thaw in the refrigerator before reheating gently.
Reheat in the oven or on the stove over low heat to avoid drying out.
Chop or slice meats, then combine with sauce and sides to make sandwiches, tacos, nachos, baked potatoes or barbecue pizza.
Make new dishes like smoked meat chili, casser