Follow Michael's 10 commandments of barbecue for completely smoky and super-flavorful smoked meats!
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It's the most competitive video game in food– BBQ! Chef and restaurateur Michael Symon heads to the most significant BBQ competitions across America to showcase the gifted pitmasters, die-hard followers and, obviously, the most mouthwatering 'que around.
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Michael Symon's 10 Rules of barbeque|BARBEQUE U.S.A.|Food Network.
I really believe in using charcoal only. I want a Korean bbq table
If anyone knows BBQ ITS YOU. I love everything I have ever ate from your restaurants.
Thank you for the ideas.🙂🍻
🤓✌️👌👍🖖😎
Barbecue is a low and slow method of cooking. Grilling is hot and fast. If you are “going to a barbecue “ to have hamburgers, brats, steaks that Is not a barbecue.
As always, Michael tells it like it is. Anyone making BBQ in their backyard needs to learn, live, and love these commandments…they are without fail, KEY to making great smoked meat.
Thank you for the tips.
Question: Doesn’t rubbing the “dry rub” in allow it to adhere better to the meat? If you just sprinkle it on, doesn’t the act of cooking wash the spice mix off due to fat rendering out or water evaporating? I’ve always been told to really rub the spice mix in.