Across the world, barbeque is already part of traditions, culture, and of course the food of different countries.
Whether it is for family gatherings on Sunday, watching a good game of soccer or rugby with the mates, or for special occasions like birthdays, and weddings, barbeque is always there to feed everyone. Its simplistic way to cook and the very flavorful taste of the meat makes it very popular to a lot of people around the world.
Its popularity created a worldwide trend as a lot of pitmasters opened up their own barbeque restaurants called smokehouse restaurants that prepare and barbeques different kinds of meat using different kinds of wood for flavour variation just like in Smokehouse Restaurant, Bar & Grill Melbourne.
Because of tons of new and old smokehouse restaurants that are opening everywhere, it is pretty difficult to determine which ones live to their words honestly in serving a delicious slab of brisket or a very saucy rack of ribs. In this article, let us learn what are the things to look for in determining a good quality barbeque.
- FUEL- Barbeque, at its very basic form, is all about the wood used in smoking the meat, the wood or fuel that you are using completely affects the entire flavour of the meat that is why pitmasters or a person that is expert in barbeque and smoking meat uses different kinds of wood to come up with a different style of flavours of the meat. Each type of meat, fish, poultry, pork, beef, lamb, and sausages use different types of wood to enhance the flavour and the smokiness of it.
- PREPARATION- We mentioned above that the type of wood dictates the flavour of the meat, of course, it would taste completely bland if not for the marinade the meat has gone through during the preparation. The meat has to get rubbed with different spices, herbs, and seasonings to make it taste extra better as compared to smoking it directly without being getting a marinade. Also, a well-prepared wood cutting also determines the flavour of your barbeque because there are woods that are pretty slow in emitting smoke, some are very good in emitting smoke, while some burns a lot faster. That is why it is very important to learn the different types of wood for the specific meat that is going to get smoked.
- TYPE OF MEAT- Each type of meat, regardless if it is beef, pork, poultry, and fish have different textures that are cooked inside the pit in a different amount of time to completely smoke it and turn it into a barbeque dish. Each meat has different muscles which determine the tenderness of the meat when it is cooked already. Prime cuts are usually the most tender and have the highest quality among other cuts while other types of cut need a specific type of smoking and the specific type of wood to come up with the best results.
- SEASONING- Before you put the meat into the pit or smoker, there are different types of seasonings that is needed to be applied to the meat as well. The most common seasoning is salt and pepper while there is already a mix of spices, herbs and other essential seasonings are available in the market for barbequing purposes. Usually, a good quality barbeque is covered with the charred remains of the spices that were rubbed during it underwent to be marinaded.