Meat Sweats With Jordie: Fellas,,,,,It's Time To Start Talking About Our Wood
The term "barbecue" means plenty of different things to plenty of different people. Some people might just use the terms BBQ and grilling interchangeably. Some people may say that a BBQ is more of an event, like having people over and tossing some burgers on the propane weber grill on the 4th of July. Some people think barbecue is literally anything that just has barbecue sauce on it, like pulled pork in a slow cooker. Some think about a Green Egg. Some think about a pellet smoker.
I'm not here to say that anybody's version of what barbecue is to them is necessarily right or wrong (besides crock pot pulled pork, that's not bbq). But if we're staying as...true as possible to what barbecue is, well then we're talking about using actual wood to both cook and flavor the meat. So what wood we are using and how we use it becomes pretty dang important if you're looking to make the most delicious bite of meat that you're able to come up with.
And for anybody out there who is cooking on something that isn't an offset smoker or doesn't use splits of hardwood as fuel, I didn't want to make a video that was completely useless to you. So we've got a little bonus video in this video on the back half where we talk about some of the tools and equipment I think are the most important things to have on hand while cooking barbecue. You can say a lot of things about me, but what you can never say is that I'm not at least considerate.
Previously on Meat Sweats...
