Welcome and thanks for visiting. To avoid opening the
wrong cans of worms, we should clarify a few things before we get
started.
First, at Karubecue.com, barbecue is:
(1) Meat that has been slow-smoked with the indirect heat
of a wood fire
(2) The act of making said meat in said way, a.k.a. smoking
And, importantly, barbecue is not:
A grill
Food that has been grilled
The act of grilling food
A get-together that involves a grill
Nothing against grilling - we do that, too. But it ain't
barbecue. If you've ever made ribs on a grill with gobs of sauce,
read on. The promised land awaits ...
Second, we're focused on the smoker/pit, so you'll find more content on
thermodynamics, just the basics on recipes, and nothing on arranging
lettuce in a competition turn-in box.
Third, we focus on traditional cuts like pork ribs and shoulders and
beef briskets. These have so much connective tissue that they're
awfully tough when cooked with common methods but transform into
succulent delights when properly barbecued. We'll also enjoy
other cuts from these animals like pork hocks and beef ribs, other
hooved-animal meats like mutton and cabrito, and even fowl and fish.
Here's a short video that may be helpful.
We hope you find this site to be informative and
straightforward.
Enjoy!
