Michael Symon’s 10 Commandments of BBQ | BBQ USA | Food Network

Follow Michael's 10 commandments of barbecue for completely smoky and super-flavorful smoked meats!
See #BBQUSA on Mondays at 9|8c from 7/11/22 to 8/15/22 or sign up for #discoveryplus to stream the episodes:.
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It's the most competitive video game in food– BBQ! 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.

Invite to , where learning to prepare is as basic as clicking play! Grab your apron and prepare yourself to get cookin' with a few of the chefs around the globe. We'll provide you a behind-the-scenes take a look at our finest programs, take you inside our favorite and be your resource in the kitchen area to make certain every meal is a 10/10!

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Michael Symon's 10 Rules of barbeque|BARBEQUE U.S.A.|Food Network.

Michael Symon's 10 Commandments of BBQ | BBQ USA | Food Network

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About the Author: Yvette Cook

8 Comments

  1. I really believe in using charcoal only. I want a Korean bbq table

  2. If anyone knows BBQ ITS YOU. I love everything I have ever ate from your restaurants.

  3. 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.

  4. 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.

  5. 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.

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