Refining the ‘Q technique

Like any Barbecue enthusiast, I’ve been trying to improve my technique and the end-results of the actual product by making a few tweaks here and there. I wanted to show you what I’ve done so far.

Ain’t these purty? Click on the “Read the rest of this entry” link below for more.

For starters, we modified the standard Brinkmann charcoal bowl by having a number of holes drilled in the bottom to improve ventilation.

To deal with the increased ash from the holes in the bowl, we added a small sheet pan to catch the ash dripping down.

We also got a chimney starter which reduces the use of lighter fluid.

Lump charcoal also gives the food a more natural taste. I’m not sure if they burn as consistently or as long as Kingsfords, but I do like the flavor they impart on the meat. This brand is sold at Trader Joe’s.

What the lump stuff looks like in the bowl.

I got a couple of more types of smoking woods.

To start a fire with a chimney starter, invert the chimney and shove some crumpled up newspapers in the bottom of the ring.

Flip it over, pour the charcoals in, and light the bottom.

Let the coals smoke up and get real hot for about 10 minutes.

Pour into the bowl

Add wet wood chips or chunks.

Periodically during the smoking process, “mop” your meat with a cider vinegar/apple juice/mustard/spices mixture of your choosing. This keeps the meat from drying out and adds some additional flavor.

Baby’s got Back.

Letting the meat rest.

Crisp up the fatty crust of the ribs by grilling them meat side down for a few minutes.

Now those are nice ribs.

Baby Back Ribs with Turkey Sausage, Cole Slaw and Brown Rice with Two Bean Salad.