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BBQ: Grilling and Smoking

This is a dangerous page to start, and I have no plans for a comprehensive site here. There are plenty of places on the internet for more than enough information on this subject. Three things you will find about those in the world of Q: (1) good food; (2) a willingness to share information freely; and (2) massive egos based on the pride of what comes out of the grill or smoker and gets brought to the table.

However, I do have a few tidbits to offer.


  • Whether you have a simple water-bullet smoker or a large custom-made rig, I strongly recommend that you familiarize yourself with the Minion Method. I have excellent and consistent results with cooking this way. Do yourself a favor and check it out.
  • Figure out a good rub or two. I have a basic all-purpose rub recipe that I use on anything, but I also like to try specific rubs based on the specific kind of meat, maybe even the cut, and adding ethnic flavors. You might think that something that’s going to be subjected to heat and smoke for hours and hours wouldn’t really benefit from such flavorings, but you’d be surprised. Go to the library and read one or two of Steven Raichlen’s books for lots of ideas. Here’s his easiest recipe. Start here and then use your imagination.

A Simple Basic Rub

  • 1/4 cup coarse salt (kosher or sea)
  • 1/4 cup dark brown sugar
  • 1/4 cup sweet paprika
  • 2 tablespoons freshly ground black pepper

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)

Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

Makes about 3/4 cup

  • Steven Raichlen
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