It can make your mouth water just thinking about fall-off-the-bone Pit BBQ prepared using old fashioned cooking methods. In this article we will discuss the old fashioned process of cooking barbecue.
Integral to preparing barbecue in the old, traditional way is the smoke pit. It involved digging a pit. The idea is to create an airless chamber for meats to be indirectly heated for as many as 16 to 18 hours. The pits could be as small as 3 feet by 3 feet, depending on the size of the animal they were preparing. This was the ideal way to prepare a large amount of food at a single time for many people. The pit must be stocked with coals stacked about two and a half feet deep at the bottom and chunks of non-resinous wood, like oak or hickory add a boost of flavor. The pit is fitted with a metal or wooden cover to seal all the smoke within for cooking.
Soaked logs can be added to the fire once it's hot. The fire is started with items generally used as kindling, like newspapers and twigs. Each cut of meat used to be wrapped in banana leaves or wet burlap, but today they might be wrapped in aluminum foil. Pork, beef, lamb, or goat meat is generally rubbed down with seasonings and rub particular to the area in which it is being prepared. It is popular to douse the meat in beer, apple juice, water, or wine. Once the meat is done, the barbecue sauce added to it, which also varies by region. They can contain tomato pastes, molasses, brown sugar, vinegar, and citrus fruit. The Colorado style of barbecue tops the meat with green chili.
The Steamboat Smokehouse slow cooks their brisket, pork, chicken, and ribs using hardwoods and without the use of artificial gas or energy for 12-16 hours or until the meat is almost falling off the bone. You can find out more about them online or visit them at 912 Lincoln Avenue, Steamboat Springs, Colorado.