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Old 02-28-2009, 03:40 PM
 
2 posts, read 3,705 times
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My husband has recently purchased a complete outdoor kitchen and is very interested in learning how to properly use it. We are looking for a cooking class in the Austin/Cedar Park/Marble Falls area that would specialize in outdoor grilling.
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Old 02-28-2009, 11:21 PM
 
Location: Slaughter Creek, Travis County
1,194 posts, read 3,963,492 times
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Slow and low = that's my cooking lesson. When you cook your meat, let the coals in the BBQ cool (low temperature). Slow means let the smoke of your hardwood help flavor the meat. I never let my temperature exceed 200-225F.

If you are doing a steak, let the coals cool. Also, let your meat rest for at least 20 minutes when you apply the spices. Me, I like garlic, some Lawry's Seasoning Salt, some Lea and Perrins, and cracked pepper.

If your smoking a brisquet, its 5-6 hours on one side, and an equal number of hours on the otherside. The key is temperature control, and it cannot exceed 250F. The cooked animal fat makes an excellent gravy on Sunday morning with eggs. Make sure the cooked meat rests for 30 minutes so you don't loose the fat and juice. Otherwise it turns into jerkey. Brisquet is beautiful and my neighbors love me for the time I spend when I smoke it.

Low and slow. That's the key.
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