Episode 132: Barbecue and Smoking with Guest Hosts, Lee Redd and Ike Hall [Rebroadcast]

Monday, July 8, 2019
We're rebroadcasting one of our favorite episodes where our husbands Ike Hall and Lee Redd talk all about barbecuing and smoking, because it's summer!

Let's taco 'bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Ike Hall ate Bee's Knees Waffles that Lee made at a mutual friend's wedding. Lee made homemade sandwiches, a "Dagwood" this week.
  • Lee has an Aussie grill and Ike has a split grill.
  • "Barbacoa" was first observed by the Spaniards of the Natives where the meat was wrapped in green leaves and held over burning green branches, because it would smoke a lot.
  • Memphis: Big pit with a tangy, tomato-based sauce
  • North Carolina: Big pit with a ketchup-based sauce
  • South Carolina: Mustard-based sauce with brown sugar
  • Kansas City: They will BBQ anything, cooked over Hickory with a sweet molasses tomato-based sauce 
  • Texas: Beef smoked over pecan or oak and let the meat shine
  • Alabama: Pork and chicken with mayonnaise and vinegar-based white sauce
  • Hawaiian: Kalua Pork is time intensive (pit, volcano rock, chicken wire, wet burlap, etc)

  • Grilling is direct flame, while barbecue is low and slow, being heated by hot air indirectly.
  • Use a hard wood, like applecherryhickorymaple, or mesquite. Pine or cedar work great for fish.
  • Cold smoking: Lower temperatures (below 100 degrees F)
  • Hot smoking: 150 to 200 degrees F and will take a long time
  • You can rotisserie your chicken at home in your barbecue. The key is a rod through your chicken and a constant turn and low flame. 
  • The history of the vinegar sauce came from Great Britain, while the mustard based sauces are due to German and French influences.
  • Charcoal vs propane is based on preference. Charcoal burns at a lower temperature, but puts off more radiant heat. Use a good chimney starter, because you don't want a flame on your meat. By the way, a briquette is a compressed piece of coal dust. Propane is fast.

Run Time: 46 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is always having amazing sales. Check it out!


Post a Comment

Awesome comments from our awesome readers/listeners!

Blog Archive

Powered by Blogger.
Back to Top