What are things that do NOT make restaurants, a REAL BBQ restaurant?
1. Meat is boiled or braised before cooking. 2. Cooked entirely in an oven. 3. Liquid smoke is used. Why is my BBQ meat not hot? Real BBQ, since it is cooked at a low tempurature, never gets too hot. After the meats are done in the smoker, they go inside a warmer then served to the public. If the restaurant has any meat left over, they will go into a refrigerator due to health code regulations. The next day the restaurant will either reheat the already smoked meat, in an oven and some will use a microwave, until the leftover runs out. Then they will serve that day’s smoked meats. If ribs are too hot to touch, they have either been “finished” on a grill or cooked entirely in an oven. Both not part of REAL BBQ. Types of Meat: Beef: Of course beef comes from a cow. Ribs-There is only one type of beef ribs. They are much larger than pork ribs. Brisket: Comes from the lower chest of a cow. A very tough cut of meat. Tri-tip: A sirloin cut, from the bottom sirloin. It’s a triangular cut. Pork
