Utah resident Quinn Orr writes that while tools and detailed recipes can help, it’s a matter of chefs learning barbecuing skills and developing their own recipes according to their own tastes in his book “Where There’s Smoke, There’s Barbecue!”
“You will ultimately have to experiment a little and decide for yourself what works best for you,” Orr writes.
One of the first things he points out is that there is a difference between grilling — cooking meat over fire — and barbecuing — taking pre-seasoned meat and cooking it slowly at lower temperatures so it’s tender.
Orr shares basics on barbecuing, including tools, the grill, smoke, temperature and using rubs, spices and sauces. He also goes over techniques like brining, marinating, injecting, slathering and mops
Orr suggests using recipes in the book, including for chicken, brisket, ribs and pulled pork, as a starting place, and to feel free to tweak them to taste and to write down each attempt to keep track (there’s space in the back for this, too).
“Where There’s Smoke, There’s Barbecue” also including side dishes for beans, coleslaw and potatoes, including his wife’s Dilly Potato Salad.
Orr has designed this book as an easy and ready-to-use handbook for those who are looking to improve their skills to go from simply grilling to barbecuing and ways to continue to experiment.
“The recipes in this book are not definitive; they are a starting point,” Orr writes. “The path you choose from there is up to you.”
Manti Chicken Marinade
Thousands of people flock to Manti every summer to see the local outdoor summer pageant — and as of the experience, grills fire up all across town to cook up this delightful local specialty.
This version makes enough for about five pounds of chicken or turkey breast.
24 ounces lemon-lime soda
1 cup vegetable oil
1 cup soy sauce
1 tablespoon ground horseradish
1 teaspoon garlic salt
Mix ingredients. Marinate meat overnight in reclosable plastic containers. This is one recipe where I don’t recommend a rub.
— “Where There’s Smoke, There’s Barbecue!” by Quinn Orr
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