INNER SANCTUM PIT CLASS

I have now reached and passed 21,000 students taught in the Art of Smoking and Grilling in over 1000 classes. We are doing the Inner Sanctum BBQ Pit Class at the American Royal again, this year. This is a Great Class! We take a limited amount of students and they actually will cook for the turn-ins at the American Royal. Reserve your chance to be part of the American Royal at kcculinary.com!!

CHEF RICHARD

RIB STARS BBQ

MBQI MENTOR & BBQ INSTRUCTOR

TO SAUCE OR NOT TO SAUCE!

Here is my take on the articles, peaching about the use of BBQ sauce on the meats or meats going solo. I BELIEVE that Great BBQ meats should be able to stand on their own! The art of smoking is being able to take meats that are tough and sometimes fiberous and make them come alive with flavor and tendernes. The smoke level, flaovr of the rub should ALL compliment the meat itself, it should never mask the protein flavor. Sauces have theoir place to finish the final flavor adn that becomes a personal opinion of the one eating the BBQ. Sauces can be tomato based, vinegar based and even mustard based! Make sure your sauce compliments the meat that you are smoking. Some are nice on brisket but not on pork. Serve three or four different ones on the table when you serve up your BBQ! BBQ is the oldest cooking known to man, ALL THE WAY BACK to the caveman. (BTW…..there wasn't BBQ Sauces back then!!! They cooked the meat over open fires too make the meat taste better, the art of smoking has developed, changed and been refined over thousands of years! So ALWAYS remember to compliment the meat you are smoking from the wood to the rub to maybe a fiinishing sauce, and enjoy your rewards!!!

KEEP THE SMOKE ROLLIN'

Chef Richard