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BBQ

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Barbecue or barbeque (with abbreviation BBQ) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures.
Barbecuing encompasses several types of cooking techniques. The original technique is cooking using smoke at lower temperatures (usually around 240–270 °F) and significantly longer cooking times (several hours), known as smoking. Grilling is done over direct dry heat, usually over a hot fire (i.e., over 500 °F) for a short time (minutes).
This week, we are “In the Kitchen” with 8-time Grand Champion of the American Royal Cookoff Contest, Chris Marks, to prepare BBQ brisket, burnt-ends and baby-back ribs utilizing the original technique of smoking.