Best BBQ Cooking Techniques
When it comes to barbecue, “low and slow” is the best term used to describe the cooking process. Low and slow is important because meat such as brisket and pork butts are fairly large and should be cooked at low temperatures, for long periods of time. This is key since it ensures that the outside portion is not overcooked while waiting for the internal portion to reach its ideal temperature. Smoking large pieces of meat using lower temperatures results in longer cooking times, but produces juicy, delicious cuts of meat.
Due to the fact that low temperatures are to be used when smoking or barbecuing, indirect cooking methods are required. Just as its name suggests, indirect cooking method involves placing the cuts away from the source of heat and cooking at a temperature range of 200-250 degrees Fahrenheit. A good rule of thumb for large cuts is to cook for one hour for every pound of meat.
Another important part of barbecuing is smoking. There are four primary wood types used for Smokehouse BBQ: oak, hickory, mesquite, and pecan. Generally, Pitmasters tend to have a personal preference when it comes to the type of wood they like to use. This preference is usually rooted in the type of wood used for smoking food in the area in which they grew up.
Best BBQ in San Mateo
Getting just the right amount of smoke is extremely important, yet difficult, because a small amount of smoke flavor isn’t entirely satisfying while excessive smoke flavor tends to overpower the meat. Finding a balance is key. If you’re a BBQ lover in the Peninsula area, looking for the best BBQ restaurant in San Mateo, visit Windy City Pizza and BBQ today. Find us at 35 Bovet Road, San Mateo, CA (94402)–right off highway 92 and El Camino Real–or call ahead for pickup or bbq delivery at (650) 578-1942.