Independence Day: Let the BBQs Begin

I recently got married in a small “pandemic” style ceremony, with just our family and closest friends. Despite the unique circumstances of wedding celebrations these days, many newlyweds can still relate to receiving an eclectic assortment of secondhand gifts from friends and family while settling into married life. 

One of those items we inherited was my parents’ old smoker. With this massive smoker came an obvious new hobby. My husband and I convinced ourselves we would become pro at smoking meat this summer, so before the backyard barbecues and pool parties ensue this holiday weekend, here are few lessons we’ve learned so far.   

#1 Keep Watch!  

Don’t leave for a “quick” Home Depot stop while the meat is smoking. The temperature will run too high and char the meat. Maintain a range between 200-225°F for most meats.  

#2 Work Smarter not Harder.  

Stick to the simple recipes. Our favorite recipe we’ve come up with is a simple tri-tip sandwich using only four ingredients: tri-tip, John Henry’s Pecan Rub, Kinder’s Roasted Garlic Barbecue Sauce, and St. Pierre Brioche buns. Easy!     

#3 Practice! Practice! Practice!  

When it comes to smoking meat, it is as much an art as it is a science, so just try it out.   

All this to say, everyone at WHA hopes you enjoy this Independence Day and all the barbecuing that goes along with it!