There’s the rub

The Shed - - Build An Offset Smoker Barbecue -

Build­ing your off­set bar­be­cue is only half the fun. Just as there are no rules for build­ing one, there are no rules for how to cook in one, but a few tra­di­tions might give you some point­ers.

The US has a num­ber of re­gional styles. The South is fa­mous for its sweet bar­be­cue sauces be­cause mo­lasses and toma­toes were easy to come by there. Pork is the tra­di­tional meat. Cat­tle farm­ing in the West led to Texas bar­be­cue us­ing beef with a dry rub in­clud­ing some Mex­i­can spici­ness, and the lo­cal mesquite scrub wood added its own flavour. Sauce is added just be­fore serv­ing. Carolina-style bar­be­cue is known for tart cider vine­gar, mus­tard-based sauces from Euro­pean cook­ing, and bast­ing the meat — a tech­nique picked up from the Caribbean. Kansas City has its own bar­be­cue cul­ture, which ap­plied South­ern-style sweet and spicy bar­be­cue sauces to beef, merg­ing the South­ern and Western styles.

Rubs can be as ba­sic as salt, pep­per, and gar­lic pow­der, or a sweeter op­tion — brown sugar, salt, pep­per, and pa­prika, filled out with ground fen­nel seeds, co­rian­der seeds and star anise. A quick google of­fers up a mouth­wa­ter­ing ar­ray of recipes, some not­ing that pork rubs need less sugar than beef.

Or you can buy com­mer­cial rubs and sauces. They have tried and tested the flavour pro­file and cho­sen a win­ning for­mula. Choos­ing some­thing with broad ap­peal is sen­si­ble, as you prob­a­bly won’t just be cook­ing for your­self, and not every­one will share your pas­sion for eye­ball-melt­ing hot chilli. You will have plenty of other things to ex­per­i­ment with when you start out.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.