BARBEQUE BILL OF
WHEN IN THE COURSE OF HUMAN DEVELOPMENT it becomes necessary for us, the citizens of the earth, to creatively improve the culinary art of barbe-que'n in our opposition to the overly commercialized bondage of "cue-be-rab" (barbecuing backwards); and to assume, within the realm of palatable biological reactions to which the laws of nature and nature's God entitle us, a decent respect for all the billions of human taste buds and savory barbeque desires; we the people declare a basic barbeque bill of rights which impels us to help halt, eradicate, and ultimately stamp out "cue-be-rab!"
As the commercialized backwards "bottle-back" recipe methods pursue and invariably evince a design to reduce our backyard-picnics into burnt, half done, bland, badly seasoned, improperly pit-qued entrees, then it is the right of we the barbeque lovers of the world, to alter the cue-be-rab phenomenon and creatively change our recipe process for a more righteous saucy, down-home, wood-smoking, delectable, baste-marinating, barbeque'n methodology.
THE BASIC "RIGHTS"
OF HICKORY SMOKE PIT
CERTAIN "RIGHTS" ARE ABSOLUTELY BASIC to pit-smoking. You'll see them repeatedly in the recipes that follow, but here they are in summary form. If you follow these basic steps, your barbequed meats will always come out tasting qued down to the bone.
1. Preparing Baste-Marinades: Always use recipe amounts of hickory liquid smoke.
2. Marinating Meat Entrees: 30-minute hot marinade, or 4 hours at room temperature or overnight in refrigerator.
3. Baste-Soaking Hickory Wood Chips: Spread out over white-ash-hot charcoals for smoke-flavor barbequing.
4. Sear Seasoning: Browning and sealing in any coated meat seasonings before pit-basting.
5. Constant Basting: Baste meat entrees with blended hickory flavored marinade (do not use sugar content sauces).
6. Cover Top Pit: Keep down after each basting method and adding more baste-soaked hickory wood chips as needed.
7. Glaze on Barbeque Sauces: Only after meat entree is mostly cooked and/or done.
BARBEQUING WITH BASTE MARINADES
(No Cue-B-Rab Allowed)
BARBEQUE SAUCE IS NOT BARBEQUE BASTE. Barbeque baste is a better all-around meat marinade. Most store-bought barbeque sauces and personal "secret recipe" sauces have a sugar content and should not be used to barbeque meat until it is nearly done. The brown sugar, honey, or molasses in sauces readily burns under a hot broiler or over a pit of hot coals. Meat burned on the outside, half cooked inside, is often the result, particularly with poultry and pork. Something I have tried to get over to the barbequeing public appearing on more than a few television shows since this book was first published a decade ago.
The traditional correct "Bobby-Que" southern-style method for barbequing meats and poultry is with baste-marinades. Some current and old-style barbecue baste recipes, many times used for marinades, are rather bland quick concoctions. Millions who crave some kind of pit-smoked barbeque try their best with a mixture of water, vinegar, and lemon juice, a very basic pit-smoking baste. Others improvise by adding garlic, onions, salt, and pepper...maybe a little Teriyaki or Worcestershire sauce and that's it. But even the most elaborately well-blended barbeque baste recipes of the barbecuing public usually lack a couple of essential contemporary ingredients- pure hickory liquid smoke, worchester and various fruit juice blends. Most baste recipes if liberally used keep the pit-qued meats moist and juicy. But juicy, with only a charred flavor, is a long way from that down-home traditional hickory-smoked [or mesquit-smoked] delectable delicacy.
"Pit-smoking" and "pit-quing" are words that I use interchangeably throughout this book. "Baste-marinade" is another frequently appearing term. I hope the various hickory-smoke blended baste-marinade and juice-blend marinade recipe methods included in this book will take you away from that store-bought "bottle-back" recipe method of using sugar-content sauces on raw or partially cooked meat. The crust of burnt sauce you end up with then is nothing less than what I call "Cue-Be-Rab!" "CUE-Be-RAB" you ask? Yes! The process of barbecuing backwards.
© Contents copyright Bobby