General BBQ tips

[Fred Cole]

America is an amazing place and American civilization is amazing.

We take the best from all over the world. The best art, the best music, the best food, the best thought, the best architecture, the best Russian Jewish immigrants who want to come to Hollywood, we take the best.

We perfected pizza, and exported it to the world, but we did not invent it.

We digest things, and adapt them and make them American, and since we're so highly adaptive, there are, broadly speaking, only a few uniquely American genres that are entirly of American origin.

In music we have Jazz and Blues.

In mythology we have the Cowboy and the Wild West.

In architecture we have the Strip Mall and the Trailer Park.

And in cuisine, we have, of course BBQ. It is of unique and utterly American origins.

So, I'm going to assume most of us are Americans here,

I wanna do some serious BBQing (not grilling, there's a distinction, be mindful of it)

And I'm wondering if anyone has tips and tricks they'd like to share.

[Reidy]

The current issue of Saveur is all about this very topic.

[9thdoctor]

And I'm wondering if anyone has tips and tricks they'd like to share.

How about low and slow?

I think BBQ is best left to the pros. To keep the fire going at the right temp is a lot of trouble, so if you're going to do it, it should be for when you're entertaining a good number of people. But! ™ then you run the risk of screwing it up and disappointing that same good number of people.

[Selene]

One key is have plenty of beer.

Pouring beer on the chicken keeps it moist and seals in the texture.

Additionally, having plenty of beer makes sure that the very very annoying and critical guest can be seen in the proper light!

Adam