Low and Slow - BBQ and Smoking
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Low and Slow - Smoking and BBQ

1 Module      4 Chapters      6 Lessons      Intermediate

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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Course Structure

BBQ and Smoking

Common Woods To Use

ONLY FOR LOGGED-IN USERS

The Lingo

ONLY FOR LOGGED-IN USERS

Regional Styles and Sauces

ONLY FOR LOGGED-IN USERS

Recipes

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