Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak — or ribs, or whatever else it is you happen to throw on the grill.
And just as in real estate, location is a big deal, with new attention being paid to the various regional recipes for grilling success.
“It’s all about authenticity right now. Everybody wants to stay true to the different regions,” says Chris Lilly, vice president of the renowned Big Bob Gibson Bar-B-Q restaurants in Alabama and head of their competition team.
And the differences aren’t always subtle. This is, after all, barbecue. In Northern Alabama, for example, there’s a white barbecue sauce based on mayonnaise with black pepper and a little lemon juice. While Kansas City is home of a tangy, tomato and molasses-influenced sauces, the inspiration for the brand KC Masterpiece.
Sauce and marinades are one part of a successful barbecue. The other is controlling your fire.
“The biggest mistake is setting up the charcoal fire all for direct grilling,” says Lilly.
The trick is to push the charcoal to one side so that you can have direct and indirect heat, controlling how quickly the food will cook.”
You also need to take advantage of the grill lid and keep it closed.
“Shut your grill, be patient, enjoy your friends and family around the charcoal grill and let the grill do what it’s supposed to do and that’s cook fantastic food,” says Lilly.
Article source: http://savannahnow.com/accent/2011-05-25/barbecue-all-about-sauce-and-skill-grill
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