Each day, we throw down a BBQ that’s slow-smoked and slathered in Southern hospitality. But, this month is a little more special. It’s National BBQ Month and all month long, we’re celebratin’ what we do best.
So roll up your sleeves and c’mon by your local Sonny’s for plate-coverin’ portions of all your favorites. Or, if you’re lookin’ to perfect your skills behind the grill before the hot summer temps roll in, Pitmaster Shannon Snell has got you covered with tutorials on how to smoke Chicken, Brisket, St. Louis Ribs and Pulled Pork.
First, we’re talkin’ BBQ Chicken. According to Pitmaster Shannon Snell, you want to grill chicken on a higher temperature. Unlike other meats, chicken only has one layer of fat, so cooking it for a long time tends to dry it out. You want your chicken to be nice and juicy when it hits your plate. We’ll let the expert tell you more about it in this new episode of Tales from the Pit.
Now if you’re wondering how we craft our Brisket, smoke and time have always been our two special ingredients. Most important is to trim off the fat while the brisket is cold.
Pitmaster Tip: You can over season it, you’ll want to use a half a cup of salt to season the whole slab of meat. Shannon will tell you more about how he’s perfected this.
When it comes to Pulled Pork, believe it out not, this cut of meat comes from the shoulder of the hog. Unlike Brisket, there is never too much flavor you can add to a Pork Butt. Shannon will tell you all about it on this episode of Tales From The Pit.
Shannon can’t wait to teach you how to smoke up one of his personal favorites, St. Louis Ribs. It’s important to remove the membrane from the back of the ribs, evenly press your rub into the meat and let it rest before you smoke ’em. Shannon will teach you his craft on how to wrap and cook up the best ribs you’ll ever try at home.
Be sure to like Shannon’s tutorials and subscribe to our YouTube channel for more episodes, recipes, tips & tricks, & more.
