Frequently Asked Questions
Many of the questions normally posed to the National Barbecue Association will be contained within this website, and can be found with a little exploring and imagination. This FAQ page will contain the Q and A’s that do not easily fall into recognized categories. Where possible, we will attribute credit to the source if it is known. We may occasionally pose a BBQ question without an answer hoping one of our readers can help us out.
 We have received some very exacting and sometimes unusual questions from college researchers, newspaper reporters, BBQ writers, hobbyists, and especially folks seeking statistics to compose their potential business plans for their new restaurants or catering business. Many of the questions seeking current barbecue statistics pertain to the number of grills, smokers, and combinations that are sold annually in America, or the amount and types of fuels used in them, but unfortunately the NBBQA does not presently compile or publish this type of information, and does not know of any other single source that compiles and updates ALL of this information annually. Several sources do collect and publish retail sales information with related data, and some of it is available to the public and may be referenced on these pages.
In the year 2000, the NBBQA commissioned some industry research entitled: “The U.S. Market for Barbecues, Accessories, and Related Products,” but that now dated 160 page report remains the most complete and current report known to be available, and is still utilized as a benchmark reference. The study is priced at $995 and photocopies are available. The research company has been contacted, and if there is enough interest and support, an updated report could be undertaken in 2005.
Q. How should I clean a grill after grilling/barbecuing?
A. If possible, for future clean-up purposes, a grill/grate surface should always be pre-sprayed before use with non-stick food spray. If however, you still have remaining grease and food particles sticking to the grill/grate after cooking, close the lid on the grill and continue cooking on high for an addition five or ten minutes. This added heat/time should turn the grill residue into dry ashes. Be sure to let this hot grill cool down before scrubbing with a wire brush or using a commercial grill cleaning product. It is important during the heat of summertime to use clean grills and let them heat up sufficiently to eliminate potential bacteria problems prior to cooking. For safety purposes if using LPG, regularly check your burner orifices to see they are clear of obstructions sometimes caused by dripping meat juices or infrequent use.
Q. What is the secret of real pit barbecue?
A. People often ask how ribs, pork chops, chicken and brisket turn out so good (tender,
juicy and flavorful) at most barbecue restaurants. It's because most barbecue
restaurant owners are very proud of their product and go to great efforts to make sure it is
done right.
What's right? Number one: always buy the best quality meat that you can. Only buy
FRESH, not frozen. If it has been frozen it will be dry. Remember, pork can only be frozen
once. If you buy it FRESH then you can be the one who freezes it that one time. Trim
it. You should always remove the skin membrane on the backside of ribs to enhance
flavor. Then carefully season and slowly smoke them over hickory wood. This process
can take from 12 to 14 hours on some meats. When you remove the meat from the pit you
should probe each piece with a thermometer. You can not always look at the meat and pronounce
it done. The thermometer will not deceive you while your eyes may. Temperature of pork is
very critical. When the thermometer says it's done, remove it NOW because it can continue
to cook for a while off the grill! Many people think good barbecue is from the sauce you put
on the meat – wrong! Real barbecue is meat that is cooked with indirect heat and smoke
(USDA Definition). Not boiled in water or cooked on your normal backyard grill that uses
direct heat. They also say nothing about sauce. Check out your favorite Barbecue Restaurant
and see how they prepare their menu for you. They should be proud of their restaurant.
The three essential elements of barbecue are: Good meat, the
process of slow cooking at a low temperature, and the fuel
used for heat and flavor. Dry rubs, marinades and sauces on meat are generally
personal preference decisions. Never allow direct flame to char your meat. Today, like
country music, barbecue has shed its bumpkin image and has been accepted as part of popular
cuisine in our mainstream culture.
Courtesy of Howard Miller
Q. In planning a backyard kitchen for barbecuing, what should I consider?
A. The popularity of backyard kitchens is increasing as home entertaining for relatives, neighbors, and friends grows along with hot tubs and swimming pools. Click here for an expert planning article by barbecue professional George Booth: http://www.nbbqa.org/_pdf/Grilling.pdf
Q. What is the best type of wood used to smoke
barbecue?
A. As you might expect, different woods provide different flavor results to your
barbecue, so it becomes a matter of personal preference and taste what you use. The
following links describes prevalent characteristics of the wood you
choose: http://upforreview.com/2007/08/14/smoking-with-the-right-wood-quick-guide/, http://www.pittsandspitts.com/index.asp?s=2529 and here is another for charcoal: http://www.nakedwhiz.com/burntimetest/lumpcompare.htm
Q. Where can I find a listing of the national barbecue events and festivals?
A. Click Header button at the top of these NBBQA web site pages labeled CALENDAR, then click EVENTS.
Q. How can I get our upcoming barbecue event sanctioned?
A Click Header button at the top of these NBBQA web site pages labeled CALENDAR, then click SANCTIONING
Q. How can I become a barbecue judge?
A. Click Header button at the top of these NBBQA web site pages labeled CALENDAR, then click SANCTIONING.
Q. How can I locate a tasty Barbecue Restaurant when I am traveling?
A. Click Header button ABOUT NBBQA, then scroll to MEMBERSHIP LOCATOR, click on state, then city.
Q. Due to a job change we have relocated to a new area of the United States, and are disappointed we cannot find a favorite barbecue spot that serves the “down-home taste” we crave. What’s up?
A. Barbecue taste and preference is pretty well regionalized nationwide. When one says the word “barbecue” in the southeast, the image of pulled-pork with sauce comes to mind. The same question in Texas or the southwest may result in a discussion about cooking slow-smoked beef brisket with a very light sauce. In the western states such as California, barbecue lovers throw tri-tips on the grill; Kansas City features barbecue pork ribs with heavy tomato base sauce, and the ribs gradually change along the Mason-Dixon line. Sauce bases vary from tomato and vinegar to mustard and even teriyaki, in addition the meat marinades and rubs change along with the wood fuel preferences. In short, there are myriad variations of tastes and flavors for great barbecue across our nation. One of them is the “down home taste” for someone, so our advice is to simply adjust and enjoy, do it yourself or just keep searching…we suspect your fondly remembered delicacy is on the way to your area soon.
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