The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook by The Editors at America's Test Kitchen

Author:The Editors at America's Test Kitchen
Language: eng
Format: mobi, epub
Tags: cooking
Publisher: Boston Common Press
Published: 2013-10-15T00:00:00+00:00

How to Barbecue

ESSENTIAL EQUIPMENT

charcoal grill and charcoal, or gas grill

chimney starter (if using charcoal grill)

wood chips and aluminum foil, or wood chunks

barbecue mitt (if using charcoal grill)

rimmed baking sheet

In barbecuing, the goal is to impart a deep, intense smokiness while transforming chewy, tough, fatty cuts into tender, succulent meats. This means a long cooking time (usually several hours) over low heat—hence the barbecue tagline: “Low and slow is the way to go.” Although there is some debate among experts as to the proper heat level for barbecuing, we find a cooking temperature between 250 and 300 degrees to be optimal for most types of meats.

Some barbecue purists would call it heretical to barbecue on a gas grill; we admit that, in comparison with a charcoal grill, a gas grill results in milder, less-pervasive smoky flavor, but it still yields good results. Either way, you will need to use wood—without smoke you’re not barbecuing. Remember, you should use wood chunks only with a charcoal grill. Refer to How to Use Wood (page 394). Also see How to Create Custom Grill Fires (pages 392–393).

1. BUILD VERY SMALL FIRE

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