Monday, April 26, 2010


Get the low down on BBQ from River-Rose contributor "Tex-Mex":

Real BBQ is low and slow cooking. Smoking the meats to perfection takes time. Choosing the right woods to use is a personal choice. Mesquite, Hickory, Apple, Oak, Cherry, and Alder, are a few of the most popular. Some cooks use a combination of woods to get the desired flavor.

To achieve the great taste of BBQ the meats must be cooked at a low temperature and most choose to cook at 225-245 degrees. Smoker and meat thermometers are a must!!
Some meats such as chicken & ribs can be done in 4-6 hours , while Beef Briskets and Pork Butts will require 16-18 hours to cook. A constant temperature must be maintained while smoking, ( remember16-18 hrs ) also the meat temps must reached 200-210 degrees for Pork Butts (internal).
Briskets can be pulled at the 170-200 degree range and then let rest for 1-2 hours wrapped in foil and left in an ice-chest. Chicken should be cooked to at least 150-165 degrees to insure it is cooked.

The photos represent my "Smokers". One is a Weber model and it is very popular and easy to use, then a Vault and then the more popular; Off-Set, with the firebox on one side and the grill on the other, this is called indirect heat cooking.......... That may be a bit long but it was the way I would describe in some detail what it takes to really BBQ !! -Tex Mex
Tex Mex and friends will be holding the following event:
SNAKE BLACK POT CHAPTER (International Dutch Oven Society)
3RD Annual Dutch Oven Gathering & Taste of Dutch
May 8, 2010
12:00 p.m. to 8:00 p.m.
Burley Senior Center
2421 Overland Ave.,
All proceeds benefit the Meals-on Wheels program of Burley!
Cooks are asked to cook enough food for the public to sample. The public will buy tickets to “The Taste of Dutch “ and vote for their favorite dishes. There will be several world class cooks at the event and the public is encouraged to come watch these cooks and ask questions on the art of cooking with a Dutch Oven.


  1. Thank You, Omar aka "Tex-Mex" for your information on BBQ. I've heard of people making smokers out of items such as old refridgerators or freezers. Also a bit curious as to if you prefer a dry rub or wet?

  2. That is so funny, I just returned from a store looking at BBQ's and was looking at the exact same one. I had never seen a smoker before. Where have I been?? Great information!

    Jeanne :)

  3. I would like to get a small one for smoked fish! I love smoked salmon or trout with cream cheese on a bagel!


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