“Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.” IfsTwoEndsLastsThreeWaitingSidesFireMinutesCookingAddCooksFlamesMeatSauceBarbecueBarbecue Sauce Author:Johnny Trigg
“A basic all-purpose rub: mix together one or two tablespoons equal parts black pepper, granulated garlic, grilled onion, and onion powder. That will give you real good base for any kind of meat. Just increase the amount if you're grilling large quantities.” IfsGivingKindTwoRealTogetherPurposeBlackAmountEqualIncreaseMeatQuantityOnionsPowderPeppersGarlicGrillingBlack Pepper Author:Johnny Trigg
“Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.” TwoCountryThreeSellsAddWoodsStoresSmokeMeatSectionsCoalFlavorOaksSupermarketsChunksBarbecueMellowWalmartPecans Author:Johnny Trigg
