The Three Golden Rules of Barbecue

by JR Meats on May 5, 2015

The Three Golden Rules of Barbecue

BBQ Grill

BBQ Grill

We’re big fans of Hugh Fearnley-Whittingstall, and his The River Cottage Meat Book. We especially like his ability to distill complex matters into simple tidbits of reason.

Many argue that producing good barbecue is nothing short of an art- either requiring divine inspiration or some sort of magic. Not so, says Fearnly-Whittingstall, and with that shares his “Three Golden Rules of Barbecue.”

Rule #1: Never cook your meat over flames, only over glowing embers.

Rule #2: Avoid “fat flare” where fat drippings from your meat or marinade cause the embers to flare and catch fire to the fat on your meat. You can avoid this by trimming away large areas of fat, leaving only 1/8 inch.

Rule #3: Using charcoal or wood produces the best flavor, and be generous with your fuel. To avoid cooking over the flames means you need a sufficient supply of fuel/embers to sustain the temperature for a good hour.

As with all grass-fed meats, remember they tend to cook quicker and require a period of ‘rest’ from 10 – 20 minutes before serving depending upon the size and cut of meat. See our grass-fed meat cooking tips for more info.

Simple, succinct, and easy to accomplish. You’ve got the technicals, now you can get creative with your seasonings, sauces and side-dishes that will make your barbecue uniquely yours.

p.s. We have Hugh’s book in our shops; stop by and take a look.

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