Best Woods for Grilling This Old Housethis Old House Best-woods-grilling
Spice rubs and wood are important parts of the season — and the smell — of slap-up charcoal-broil. Some top local chefs share their preferences.
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The summer is upon us, and grills and smokers all over the DMV are heating up also. For the series "Fired Up with Jake and John," WTOP's Mike Jakaitis and John Domen talk with some of the region'south best pitmasters about their methods, with the goal of helping you level upwards your charcoal-broil game.
And so far, we've talked almost cuts of meat, smoking times and cooking techniques. Nosotros haven't said a lot about spice rubs or forest, merely they're an important part of the flavor — and the smell — of great barbecue.
Fernando Gonzalez, who owns 2Fifty BBQ, in Riverdale, Maryland, calls wood his chief ingredient. He has behemothic sheds full of oak to cook with because it's piece of cake to make it majority. But for backyard cooks, Gonzalez suggests dissimilar woods for different meats.
"If y'all're cooking 1 small batch of briskets for your family and friends in the lawn, I would say hickory and mesquite. It'south a good manner to heighten the smoky flavor," Gonzalez said. When he's cooking chicken in his ain backyard, Gonzalez likes to employ Applewood.
Myron Mixon, the owner of Myron Mixon's BBQ in Old Town Alexandria who just won his fifth Memphis in May Earth Title, uses a variety of wood.
"Hickory is a great wood for charcoal-broil, and is readily available," Mixon said. And as a Georgia native, he has access to peach woods, which he calls "awesome."
Spice rubs are some other key factor in peachy barbecue, only where do you start in creating a good rub?
Rob Sonderman, at the Federalist Pig, said he uses 5 seasonings as a base.
"Salt, black pepper, garlic pulverization, chili powder and dark-brown sugar are kind of like my five keys to a dry rub," Sonderman said.
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You can add other seasonings forth the way: Sonderman said he sometimes likes to add a little cumin to his rub. At home, he experiments with more than unusual flavors, and last Christmas, he smoked a Peking-style duck.
But don't get too complicated.
"If you're going to exist experimenting at home, don't effort to change too many things each fourth dimension," Sonderman said. "If you want to alter your rub upwards, maybe add one more ingredient each time you lot're cooking, then you lot know what you're liking and what you don't similar … trying to change five unlike things, you don't really know what worked and what didn't work, because you can't really isolate the dissimilar changes you made."
Gonzalez uses dissimilar rubs for beef, craven and pork.
"Beef is 100% salt and pepper," he said. "Kosher salt, footing blackness pepper."
As for pork, salt and pepper make for the base. From there, "We play with Hungarian paprika, or chili powder. You need to utilize some garlic pulverisation, some onion powder."
Some people add saccharide to their pork rubs, just not Gonzalez: "No sweet on the pork; sometimes we use a little bit of sugar on the craven."
Speaking of chicken, Gonzalez likes to brine his poultry for 24 to 72 hours to go along it from drying out.
Even with all of these tips, he also cautions: Don't overthink the process.
"You are looking for good flavour but not as circuitous every bit [to hide] what the meat tastes like," Gonzalez said. "At the cease of the mean solar day, you want to taste that meat."
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Source: https://wtop.com/food-restaurant/2021/07/wood-you-rather-top-barbecue-chefs-on-the-best-woods-and-spice-rubs/
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