For the fourth edition of the AliBytes and Dudgington Post blog off, I picked the topic: BBQ. The problem with BBQ is that just about everything has already been said about it (here’s a taste of the infamous gas v. charcoal debate from the perspective of NY Times and MSNBC). So to keep my July promise of more quality posts, I did some digging.
It was just a few weeks ago that I gained a greater appreciation for BBQ as I walked by the intensity that was Safeway’s National Capital Barbecue Battle. If you don’t already, you’ll likely share my appreciation for BBQ aficionados after checking out a couple of the links below.
- Take a class with a pro: Coming soon to a city near you (if you live in Kentucky, Louisiana or Oklahoma), Chef Paul, nicknamed The Baron, will cover everything you can think of that has to do with BBQ starting with the basics of BBQing Brisket, Pork Butt, Pork Ribs, Chicken, and Sausage. You will also learn about “the most misunderstood tool,” fire management, fuels, BBQ rubs and spices (that I’ve never even heard of - capsicums?), BBQ sauce, contest presentation, and much more. Clearly, this is all business.
- Try the best BBQ in every state: I am amused by this Pig A Day calendar mostly because they used “pig-me up” - it’s apparently “The perfect pig-me-up for the BBQ lover” - but also because it seems to be a pretty thorough guide to BBQ restaurants, festivals, teams, caterers, and products across the country.
- BBQ in the rain: Brookstone has two cool products - the Grillzebo and the Grill Canopy - both of which allow you to “grill fearlessly.” They ask “Why let too much sun or a passing shower interrupt your barbecue?” Good question!
- Get cool gadgets: To me, two of the most underrated joys of BBQ are kabobs and s’mores. That’s why the Mallow Master Marshmellow Fork and the 3 prong KeBab Fork will make your BBQ that much better. Bill and Lana Scanlan seem to have a nice little shop set up at Wee Willy’s.
- Grill your dessert: As highlighted in many online recipes and this NPR story, “Fresh fruit is a healthy and simple dessert any time of year, and the fresh flavors are enhanced further by placing the fruit over a fire. Grilling extracts fruits’ natural sugar by caramelizing the surface. The heated sugar liquefies and becomes a brown, sweet syrup.”
- Test your skills: GirlsAtTheGrill.com, with the motto “If you can eat it, you can grill it,” provides a bunch of tips, recipes, and this handy little quiz to see how much you know about BBQ. So how long should you preheat the grill before placing food on it? Hint: the answer is not “Preheat? Are you kidding?” It took me a long time to learn that lesson.
- Get to a local event: I couldn’t leave off the “world’s number one publication dedicated to the sport of barbecue.” This site is a resource for news and an impressively updated list of BBQ events for the most passionate enthusiast.