Prepare to ‘cue like you’ve never ‘cued before.
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FOOD PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
There’s a certain sizzle synonymous with the summer season. A pit sizzle. It happens when meaty, juicy, sauce-covered goodness cooks over an open flame. And it delivers finger-lickin’-good food served best picnic-style or poolside with plenty of napkins on hand. We got our hands on an award-winning pitmaster willing to share his secrets to making the best barbecue you’ve ever had, and we’ve curated a collection of West Virginia–made tools that are must-haves this barbecue season.
Q-Tips
Bobby Collins of Tarbilly’s Grillin’ Sauce & Rub shares his tips on making the best barbecue.
Tip No. 1—Great barbecue is all about time and temperature. If you don’t have a good thermometer, get one. Collins uses a Thermapen, which costs about $100. He says home cooks can pick up a reliable and cheaper option online or at any home goods store.
Tip No. 2—Most people think of hickory flavor when barbecuing, but there are so many flavors out there. Collins likes to blend pecan and cherry chunks or chips at a 2:1 ratio—2 pieces of pecan to 1 piece of cherry. Gas grillers can use a smoker box, and if you don’t have one of those, make an easy smoker packet out of heavy duty aluminum foil.
Tip No. 3—Chicken: Cook your chicken first in a foil pan and smear butter around the sides of the pan with three passes around. The heat will melt the butter, which adds flavor to the chicken and keeps it moist. Once it reaches temperature, remove from the pan, dredge through your favorite Tarbilly’s sace, and return directly to the grill for another 10 to 15 minutes.
That Grillin’ Feelin’
Tarbilly’s founder, Bobby Collins creates some of the most mouth-watering sauces in the state.
Tip No. 4—Ribs: For baby backs, first remove the membrane on the boney side of the ribs. Grab a corner with a paper towel and pull firmly to remove. Pat the ribs dry, then coat evenly with Tarbilly’s rub. Removing the membrane makes all the difference in the mouthfeel, Collins says.
Tip No. 5—Pulled pork: Season with Tarbilly’s rub and cook the butt roast fat side down straight on the rack until it reaches an internal temperature of 198º. Remove from your pit and allow it to rest for at least 30 minutes before shredding the meat and adding your favorite Tarbilly’s sauce.
Tip No. 6—Brisket: Use Tarbilly’s newest rub: SPOG, which stands for salt, pepper, onion, and garlic. Brisket loves salt and pepper, Collins says. He coats the brisket with a layer of SPOG and his original grilling rub. Cook the brisket to around 160º. Remove and place in an aluminum foil Texas Crutch. Add marinade inside the crutch before packing it tightly. Cook until it reaches 198º.
Right on ‘Cue
West Virginia-made gear ready for the grill this summer.
GET A Sample of Tarbilly’s Grillin’ rub and the “I Like Big Butts” apron IN OUR SUMMER 2021 WV LOVING LOCAL BOX.
Recipes
Baked BBQ Chicken
Jalapeno Corn Muffins
Slow Cooker Pulled Pork
Red and Green Cabbage Coleslaw
Oven BBQ Ribs
Smothered Collard Greens
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