BBQ Basics You've Gotta Know
We’re all about collections over at Provisions — and we don’t want you to miss out on the fun.
Today: It’s time for ribs. And burgers. And steak. We’re introducing our BBQ collection!
Barbecue is a hotly contested topic. There’s a lot of variety in technique: wood choice, cooking time, marinade, spice rub, sauce, and more — and every barbecue cook has his or her own opinion about what makes the best.
We won’t weigh in on a definitive favorite (when it comes to ribs, we’re equal-opportunity eaters), but we do want to lay out some of the basic elements you should know before firing up the grill.
Here’s our extra-quick primer on the nitty gritty of barbecue:
Rubs: A good rub is a blend of assertive spices and herbs — work it into your meat up to 24 hours before cooking, then give it another coat just before you start to grill. Consider trying something new — this Moroccan blend has ginger, cilantro, and fennel — to keep things interesting.
Sauces: The star of any barbecue, your sauce should be part sweet, part salty, and a little acidic. Depending on where you’re from, you might prefer a sauce that’s vinegar-based, or tomato-heavy, or a version made with mayonnaise. Go with what you like, but make sure it has enough heat to stand up to the sugar. If you like a lot of spice, try this Jamaican jerk sauce made with Scotch Bonnet peppers (one of the world’s hottest).