Award Winning

5 Star Barbecue

What's Cooking (menu)

 

 

301 678 6531

w.gangloff@myactv.net

 

Newest Cooker

Competition Cooking with Happy Creek Farm

Frequently Asked Questions

 

What is Barbecue? 

The terms 'grilling' and 'barbecuing' are interchanged by some folks, but grilling is the cooking of food directly over an open fire or over burning coals.  This method of cooking is best suited for tender, thin cuts of meat such as chops, steaks,  parts of chicken and strips of vegetables.  Barbecuing refers to the cooking of food using indirect heat where the food is not directly over the coals.  Cuts of meat typically barbecued are the less tender cuts such as shoulders, briskets, ribs, and hams.  These portions of meat would be charred on the outside by the time the insides were fully cooked if grilled.  While grilling is done in a short period of time over high heat, barbecuing is a long and slow process.  Muscle tissues and the connecting tissues, collagens, are broken down over a long period of time when subjected to low heat.

How Long Does It Take To Barbecue?
Boston butts and shoulders, which are typically 'pulled', must have an internal temperature of 195 degrees which could take 10 - 12 hours at 210 degrees.  Loins and ribs take considerably less time whereas a whole pig could take 20 hours.

What Do You Cook With?
We use genuine charcoal (not briquettes) and wood.  The wood provides the smoke which gives the meat flavor.  The best woods to use are fruit woods.  They provide flavor without the bitterness.  We typically use apple or hickory.

If the Meat is Cooked, Why is it Pink?
The pink is on the outside of the meat.  If it were undercooked, the pink would be in the center.  The smoke that we cook with causes a reaction in the meat and turns it pink.  This is called 'the smoke ring' and is one of the characteristics that the judges look for in barbecue competitions.  It's a real good thing.

What Types of Barbecue Are There?
Barbecue is different all over the world.  In the U.S., depending upon what area of the country you are in, you will find different styles and tastes.  Kansas City emphasizes sauces while Memphis does the dry rubs.  Vinegar based sauces and mustard based sauces are found in the Carolinas.  Texans are known for their beef, especially briskets.  We specialize in the Memphis style using dry rubs.

  

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Whole Hogs