Barbecue Versus Grilling: A National Barbecue Month Lesson
May is National Barbecue Month, which makes it the perfect time to get educated about one of America’s favorite cooking styles.
Ponca City, OK (PRWEB) April 25, 2006 –- Over the years, the word barbecue has come to mean everything from tossing meat onto a gas grill for 45 minutes to meat baked and seasoned with liquid smoke. The time has come here in Cookshack Country to set the record straight; or, to put it more appropriately, “Grilled or baked meats are not barbecue!”
Of course, there’s nothing wrong with any of those related cooking methods—but that’s just what they are. A horse and a donkey are related animals, too, but Roy Rogers or Gene Autry would vouch that there’s a BIG difference.
Traditional barbecue is produced when meat is cooked at a low temperature, over real wood smoke, for a long period of time, as much as 12 hours in some cases. Unlike grilling, which quickly sears meat over intense heat from flame or hot coals in order to retain its juices, barbecue is a time-consuming, almost transcendent cooking experience that replaces direct flame with slow, steady heat. This treatment coaxes excess fat out of the meat and replaces it with a sublime smoky flavor, while leaving the moisture in.
The key words, of course, are smoky and moist. To achieve the ideal results worthy of the name barbecue, only a genuine smoker oven will do. With the help of technology developed by Oklahoma-based Cookshack, Inc., now anyone can create authentic barbecue in his or her own backyard.
A digitally controlled smoker, such as the Cookshack AmeriQue or the Fast Eddy’s by Cookshack FEC100, is the easiest way to bring home that all-American barbecue experience. The process is amazingly simple: prepare the meat (beef, pork, chicken, name it—everything tastes great smoked!), put it in the smoker, fill the wood box (for the AmeriQue) or pellet hopper (for the FEC100), probe the meat, program the desired internal meat temperature along with the cooking and holding temperatures, and then prepare for flavor that’s every bit worth the wait.
For more information about Cookshack smokers and recipes, or for images, please contact Cayley Armstrong or visit Cookshack’s press section at www.cookshack.com.
About Cookshack, Inc:
Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed.
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