Bar-B-Que Tips

Cooking meat correctly is all about the right temperature, and when it’s done right it tastes so good.

Wood Selection:

For best results use natural fire wood oak, almond, hickory, mesquite each bring a little different flavor’s to your cooking. The most popular type here on the Central Coast is red oak because it’s native burns hot and long with great flavor.

Fuel:

Use fat trimmings, saved pan grease or old cooking oil to fuel the fire instead of lighter fueled or gasoline. While these maybe fun but also dangerous and can leave chemicals which will affect the taste of your BBQ.

Cooking:

Keep a nice hot fire turn your meat frequently to prevent burning. A good rule of thumb is turn-it when it sizzles. Cooking time varies. (See Meat Temperature Chart) If you’re cooking poultry baste it with OCD poultry baste (see recipes) after every turn to keep it moist. Use Tongs to flip the meat to keep the juices in.

Let the meat rest off the fire for 5 – 10 minutes this will allow the juices to relax throughout meat.