BBQ’n’A Episode 1: Gear

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Its the long awaited return of BBQ’nA, a series originated in the smokey wood fired depths of Tony’s mind along with fellow Pit Master extraordinaire ChiefBearCat. With Bear’s blessing, the series returns with new co-host Adam.

Adam and Tony possess a wide knowledge base of BBQ, from flavor profiles to cooking technique. As we start out on this journey together, we will take you through the entire process of learning how to BBQ from the very beginning, for those looking to try the famed slow and low cooking technique for their first time. Our tips will save you time and money, a benefit of us having made all the mistakes you can self-learning the art of Que. We will provide all the tips and information needed to turn out perfect Que on your first attempt, along with things not to do.

In Episode 1 we cover the basic gear you will need on hand before you get started, most of which you may already have around the house. We share our favorite tools of the trade and tell you what you must have Vs. what is just nice to have. Enjoy!

On Episode 2 of BBQ’n’A, the Arrowhead Guys cover the different styles of smokers, detailing both the pros and cons of each type while providing general price points. Whether shopping for your first smoker or your next, we give you all the information you need to make sure you get the smoker that’s fits your needs.

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ElPasoJason
ElPasoJason

Awesome, you guys gonna do a smoker review video or a smoker prep video at all?
Already jonesing for episode 2 haha!

Still figuring out my price range on smoker. Can you give me the recommendation yoi gave mw for the $200 range and also would there be a better option at the $400 range? If so would it be worth the additional price? I’m looking for ease of use over quality at this point. I’ll upgrade as I improve my skill and I’m in El Paso so even doing a terrible job would be better than anything available here Haha!

Thanks guys! This is awesome!

ElPasoJason
ElPasoJason

Awww yeah! So glad BBQnA is back! Questions as I watch. For knives, we never use serrated(sp?) Knoves right? Obviously we wouldn’t be able to sharpen those. Do you recommend sharpening every time we BBQ for those of us not BBQing for hundreds of people at a time?

Zephyr
Zephyr

Just wanted to mention that the gloves you guys are referring to aren’t the clear plastic, non-fitting ones that you sometimes see food service people using (though they would work in a pinch), but rather the latex rubber free, powder-free, food grade nitrile gloves – like the ones you see a surgeon “snap” on the wrist before opening up a patient (or administering your digital rectal exam).
https://www.amazon.com/Nitrile-Exam-Gloves-Disposable-Convenient/dp/B01LYW55O9/ref=sr_1_5?ie=UTF8&qid=1550942705&sr=8-5&keywords=nitrile+gloves+food+grade

As Dave mentions below, the thinner 4 or 5 mil don’t hold up as well as the 6 mil that his link shows, but the thinner ones are plenty good enough for the normally brief time you’re wearing any given pair, they’re less expensive, and they’re not the kind of thing that you’re going to re-use very often

The slicing knife with the “scalloped” blade (not “serrated”) is also referred to as a “granton edge” slicer. And as Tony mentioned, a bread knife is very different from a slicer, as the bread knife is thicker and has a very aggressively serrated blade, while the thinner slicing blade is normally flat and the scallops or hollows in the blade of the slicer reduce the amount of surface area in contact with the meat, greatly reducing the friction between the two and allowing for smooth, precision slices.

This is going to be fun!

Dave B.
Dave B.

I’m a bag fan of these gloves:

https://www.amazon.com/gp/product/B01G346JJ2/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

I find the cheap nitrile gloves fall apart pretty easily. These even hold up for doing light mechanical work.

starry1
starry1

My son said where’s the damn meat.

Dave

Wouldn’t be the first time Tony’s been asked that …

Team Player
Team Player

A few points:

The knife for slicing brisket is often called a ‘bread knife’

Gloves are an absolute MUST when working with hot peppers. Trust me on this.

The perfect angle for a knife edge is 17-1/2 degrees. Smith’s makes a cheap carbide/ceramic sharpener that is manual but intuitive.

Silicone oven mitts are the cat’s meow.

Thermometers are more than essential. They can literally be a life saver. 165 core temp minimum when barbecuing any meat. The slow cook can breed bacteria. You have to be sure it’s killed. This ain’t sous vide but it also isn’t ‘set the oven on 440 and set a timer’ either.

I could talk knives all day long but the real takeaway must always always be ‘a sharp knife is a safe knife’. (Just out of spite I carved a brisket with a Damascus K-Bar just to show it can be done)

stjoechief
stjoechief

Oh, and the solution for what to do with the end of the rib rack not on your big-ass spatula? Another big-ass spatula.

BleedingRedAndGold

You guys just had to bring up knives, din’ya? As for chef’s knives, I guess it’s fair enough to call them “limited”, as long as you’re speaking strictly about meat prep, because overall, a good chef’s knife is the most versatile knife in your kitchen. I’m not a fan of santoku-style knives* myself, but they Guys are absolutely right about one thing, get a knife that feels good in your hand, and to that I’ll add that it also needs to have a comfortable “flow” in its cutting action. Or to put it a different way, the shape of the blade should make it easy to slide your way through whatever you’re cutting.

*The only issue I’ll mention about santokus is that they’re only ground on one side, so using a traditional sharpener that’s intended for blades whose edges have been ground on both sides, each time you use a regular sharpener, you throw the edge geometry a little bit further out of whack.

Alton Brown, the patron saint of cooking nerds, has a nice primer on knives. It’s also a commercial of sorts for Shun knives, , but that’s mostly a matter of name-dropping throughout the demo. The info he gives still applies to any knife of a given style, from any manufacturer. Besides, his presentation sense of humor fits the AG “vibe” pretty well, IMO.

Last, but not least by any stretch, big kudos to Tony and Adam. Vid was entertaining and informative, and my only beef with it is that I simply couldn’t make out what the byplay was for one of the jokes, where Adam turned towards Tony and said…something. But that’s minor, and the videos are getting better and better. Well done, gentlemen.

4thQtrMagic
4thQtrMagic

Alright here we go! Been looking forward to this. Now if this winter will go away….

starry1
starry1

It’s 65 and gorgeous here. I’m ready to cook out now before it gets too hot.

stjoechief
stjoechief

Just ordered a boning knife from Amazon. I had been using a combination of two chef’s knives (one 8 1/2″ and one 10″) plus a filet knife, but this looks a lot more versatile.

NorCal_Chief
NorCal_Chief

Bueller…Bueller….