I realized that this is my third post, and I haven’t even talked about the BBQ itself, just the business! So please let me catch up with myself and tell you about my philosophy on the best way to make BBQ and my top four sellers. Ha Ha! I only have four versions!
Some Techniques I Use
Ideally, you cook the meat immersed in the BBQ. However, as I’ve mentioned, I have customers across the country now, who want me to bottle up the BBQ sauce that they will then cook with back at home. And they are happy with the results but do acknowledge it’s never “quite the same” as what we cook here. So, I believe it’s best to cook the meat in the sauce, but if that is not feasible, then using my prepared sauce when cooking is the next best thing!
Depending on the cut of meat, I will marinate the meat in the refrigerator for 24-48 hours before cooking and for other cuts of meat, I cook it in the BBQ sauce for 24-48 hours. I use stovetop and in the oven techniques. I have even used slow cookers (at home you’d call them “crock pots”). And with my outdoor pit, I sometimes slow cook the meat in an enamel covered cast iron pot. Absolutely nothing can beat the fresh, clean country air for cooking and grilling outdoors. The delicious aroma carries and makes your mouth water before you even take one bite!!!
However, when you grill outside, I’m not a fan of the seasoned wood chips such as mesquite and hickory. I have even seen Jack Daniel’s wood smoking chips. You may like those, but for me, I’d rather have the flavors immersed into the tender flakes of meat. Continue reading “BBQ Lucy’s Stand”