The BBQ Trailer | Everything You Need to Serve Up Success, from Cheek to Chump

The BBQ Trailer | Everything You Need to Serve Up Success, from Cheek to Chump

Any Time is BBQ Time

To serve up success when you plan a BBQ, the first thing to know is which cuts of beef, pork, and poultry to offer.

Avoid cuts with too much visible fat. Your BBQ will end up with grease and may cause flare ups. One suggestion for fattier cuts of beef, pork and poultry is to pre-steam them. Place them on a rack about an inch above a large pan of water and close the BBQ cover. Steam for three to five minutes or until fats and oils collect in the pan of water.

Tips on the Best Cuts of Beef, Pork and Poultry

If you plan to BBQ pork, the best cuts of pork are the cheek or pig’s jowl. the chump which is sometimes known as the rump, the belly, hand and spring and spare rib.

The best cuts of beef for BBQ should also be lean. These include:

. Beef cheek

. Beef mince for burgers

. Steaks such as rib eye, sirloin or porterhouse

. Brisket

. Beef chump (top rump)

The best cuts for poultry are the breast (white meat), wings, thighs and drumsticks.

Tips on Burnt Ends

Burnt ends in BBQing is actually a recipe using brisket, chump or chunks of steak in a highly flavored BBQ sauce.

Make sure your BBQ is heated to 250 degrees F. For regular BBQs, you’ll need to simulate a smoker by using the BBQ lid or a tented foil cover to seal in smoke.

All cuts should be smoked through twice in order to create burnt ends. Brisket is a good choice for Burnt Ends.

Choose a prepared rub or create one from favorite spices like black pepper, cumin, chili powder, brown sugar, Kosher salt, ground coriander and paprika. Smoke cuts with the rub first. Then, remove from the BBQ and allow to “rest” for about 15 minutes.

Next, spread cuts with a prepared BBQ sauce or a simple one from apple cider vinegar, brown sugar, soy sauce, Worcestershire, honey, cola and butter. Blend to a spreadable texture and apply to cuts. Return to BBQ for a second smoking until cuts look “burnt.”

Homemade Sausage – Simple and Easy

Making homemade sausage is relatively simple. Nothing beats the freshness or flavor. Sausages can be made from beef, pork, veal or white meat of poultry.

Purchase sausage casings from your butcher. Pass the cuts through a food processor until finely chopped. Garlic, parsley, sun dried tomato, rye seed, onion and spices can be added as the cuts are being processed for extra flavor.

Push the ground cuts into sausage casings using a metal tube, making sure ends are tied off. Dip into BBQ sauce before placing on the BBQ. Turn at least once to ensure sausages are cooked through.

Best Side Dishes

Side dishes compliment BBQ cuts. A favorite is Blue Cheese Cole Slaw, Red potato salad with lime/watercress aioli and Parmesan Pasta Salad with crispy bacon bits.

BBQ ears of corn and rancho chilis and tomatoes for colorful side dishes. Offer loaves of crusty fresh bread for sopping BBQ juices.

Extra Napkins, Bibs, and Wipes

BBQs always mean the need for extra napkins, whimsical bibs to catch juicy sauces and hand wipes to remove sticky BBQ sauce.