Do you know what it takes to master the art of grilling? Check out these secrets and tips from a few of our competitors in the second annual Cowboy Charcoal Fire & Ice Women’s Championship Barbeque Series. Whether you’re looking to step your game up in the backyard or entering a competition, these tips are sure to help make your barbecue a success!
Are there tips and tricks you use while grilling to set your cooking apart? Share with us in the comments below!
BBQ Tips from Top Female Pitmasters
• Do what feels natural! If you think you want to use a sweet or spicy rub, then use it. If you want to try post oak, go for it! When you’re cooking at home it should be fun and experimental. – Beth Mewborn, J&B’s BBQ
• Trust your fingers! Learn the feel of cooked meat, especially with brisket burnt ends and pork chunks. Learn to test tenderness with a toothpick! – Candy Weaver, BBQrs Delight Inc.
• Always stick to what you like and don’t let someone tell you how to change your BBQ! – Dawn Homesley, Porkology BBQ
• Keep it simple when possible. We keep our recipes and methods as simple as possible so we have time to spend with our kids. – Meg Ferguson, Finns Finest BBQ
• Offer a “burnt offering” to the grill along with your meat. The burnt offering could be the bone from the cut of meat you are using, or some scraps you’ve trimmed. Place it over the coals next to your meat, and the drippings of the burnt offering will vaporize upon hitting the coals and add flavor to all your food. – Kim Perry, Salt City BBQ
• It’s done when it’s done! Try and follow a timeline and refrain from making adjustments at a competition that you have not tested. – Sylvie Curry, Lady of Q
• Always be willing to learn. There are people in the BBQ arena that have spent their lives devoted to this, and I’ve found that most of them are willing to help you out. Don’t be afraid to ask questions! – Christie Vanover, Girls Can Grill
• Know your process and be consistent in your process from contest to contest. – Shannon Turner, Mutley Crew BBQ
• Don’t just rely on thermometers and techniques. Part of good barbecue is about instinct and knowing your product and when it’s at its best. – Kelli Wilson, Lone Star Lip Smackin BBQ
• Use good charcoal and good kin dried wood. Those two items are incredibly important to the smoke flavor imparted in the food. – Heather Sinyard, Crimson Q
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