Frequently Asked Questions

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 the NBBQA web site labeled Events, then click Calendar of Events.

Q. How can I get our upcoming barbecue event sanctioned?

A Click Header button at the top of this NBBQA web site labeled About NBBQA, then click SANCTIONING.

Q. How can I become a barbecue judge?

A. Click Header button at the top of this NBBQA web site labeled About NBBQA, then click SANCTIONING.

Q. How can I locate a tasty Barbecue Restaurant when I am traveling?

A. Click Header button Member Search.

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?