Four of Barbecue

Two of the primary techniques of making barbecue chicken is to either grill it in low heat and indirectly smoke it, or grilling it with direct heat over a grill or pit. Many prestigious barbecue joints in Texas have perfected smoking meat like chicken, one example being Franklin’s barbecue.

Baby back ribs are some of the most consumed types of pork ribs in the United States. Baby back ribs are smaller ribs which come from the top of the ribcage. A random fact about pork ribs is that they were used for the world’s longest barbecue. In 2012 six thousand pounds of pork ribs were cooked within the 80 hours spent barbecuing.

A well cooked pork rib should be tender and moist. It should also be easy to pull off the bone indicating that it is fully cooked

Beef brisket is a cut that comes from the chest of the cow that is made of pectoral muscles. In order to obtain a nice juicy well cooked piece of brisket, one must cook beef brisket from 8 to 16 hours. What makes a beef brisket nice and tender is the collagen that is broken down.

A well cooked pork rib should be juicy and succulent to the taste. The smoky texture of the crust should add a smoky flavor to go with the tender meat inside.

Grinding meat and stuffing it into casings has been a way to preserve meat for thousands of years. Sausage casings have been made of many different things. The traditional option is to stuff the meat into animal intestines like pork or sheep.

People tend to enjoy pork ribs due to the versatility of the flavor of the crust which can be marinated with different sauces, rubs, or seasonings.

Sausages tend to have a firm and resilient texture. When cooked, the outer casing provides a snap, or resistance when cut or hitting into. The actual meat should be juicy and not chewy. Like many of the other foods, sausages could have a caramelized outer layer depending on how its prepared.

A barbecue sausage cab be enjoyed in many different forms. Like in warps, hotdogs, sandwiches, or salads. This makes sausages quite versatile.