Not all wood is created equally when it comes to BBQing. Knowing what wood to use is important because it changes the flavor of your dish. Each type of wood emits a different type of smoke with its own unique aroma and flavor. There are a different variety of woods you can use on their own or in combination with other woods to achieve a specific flavor or level of smoke. BBQing takes time to get the hang of; don’t be afraid to experiment with different woods or levels of smoke to see what you prefer.
Not all wood is created equal when it comes to BBQing. Knowing what wood to use is important because it changes the flavor of your dish and how much smoke you’re getting from the wood. Each type of wood emits a different type of smoke with its own unique aroma and flavor. Here’s an intro into wood and the different types of wood you will be using during your cooks.
One of my favorite parts about cooking and BBQ is the sauce. Sauce has the ability to transform your pulled pork , chicken, brisket, or other meat from Kansas City-Style to South Carolina Style meal with just a few spoonfuls. Traditional BBQ and the seasonings and spices they use on their meats change from region to region. Today we will be covering the different styles of sauces and dips that are commonly used in each region so you can try them out during your next cook.
Taco Tuesdays call for margaritas and mariachi music. It’s one of our favorite excuses to bring everyone together and make great food during the week. After falling in love with our braised beef short ribs with rustic root vegetables, we decided to try a new take on our short rib and make them for tacos. This was a favorite. I am happy to say we were scraping the pans clean to make more tacos as the night went on.
Sundays when we throw some logs in the fireplace, turn music on, and spend hours carefully crafting our dinner together are my favorite. The house is warm and smells like savory herbs and wine as they meld together on the stove and the backyard is filled with the aroma of BBQ. This past weekend we picked up some beautiful short ribs and rustic root vegetables for dinner. The short ribs are hearty and work perfectly if you’re in the mood for a savory meal. The root vegetables pair nicely with the meat and provide a nice earthy quality to the dish. We look forward to transforming this into a stew in the future.
Surf and turf is a personal favorite of mine. During lobster season, sometimes we get lucky bring home four or five tails for dinner. When we do, this is how we like to prepare the tails if we aren’t making something like lobster mac and cheese. If you’re in the mood to spoil yourself for dinner, pick up a few fresh lobster tails at your local butcher or supermarket and let’s get started. We will be using our Traeger Renegade Elite Wood Pellet Grill for this cook with a mix of pecan and cherry pellets from BBQr’s Delight.
Pork belly burnt ends are delicious. We love making these on the Treager Renegade Elite on a lazy Sunday to enjoy before our main course. Burnt ends are typically made from brisket, but we really enjoy this new trend using pork belly instead of Brisket for our burnt ends. They are very succulent, rich, and have great flavor by the end of the cook. These are a great appetizer or snack, but work well in main courses as well. We enjoy pork belly burnt ends over a bed of cilantro rice with a poblano corn salad, guacamole, fresh pico de gallo, and some veggies. Make sure to enjoy with a spicy margarita!
Homemade pizza night was always one of my favorites growing up. The house smelled like fresh bread from making the dough in the bread machine. There’d be flour all over the kitchen counters while we rolled out the dough into perfect crusts and loaded them up with sauce, different kinds of cheese, meats, and veggies. It was always a great opportunity to spend time with our family and friends (and absolutely tasted better than ordering 2 medium pizzas for $10 down the street). You won’t be disappointed throwing these pizzas in the oven, but we like to use the BBQ every chance we get!