About this course
"Low and slow", yes that is the motto of true BBQ cooking which involves smoke. Using low temperature over long periods of time. Smoking and BBQ uses a low heat, between 180 - 250 degrees over a longer period of time which adds smoke flavor and qualities as well as tenderization of the meat. This breaks the connective tissues down creating a more tender piece of meat.
Well, this "time" can take all day or night, and with that kind of time, many add a few bruskees and some brotherly chatter. Combine them and now you have BBQ culture. Yes, the world of "smoking and BBQ" is a culture. Here we will learn some of that culture. Within the culture of BBQ, it is very serious, and rhetoric of determining who's BBQ is best really becomes a personal preference
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