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Our Top Summer BBQ Tips to Make You the Next Great Pitmaster  


August 4, 2021

committed to getting the most out of life in all of its aspects. In this spirit, we seek out the finer things
wherever they are…and of course, especially  in our own backyard.

Are you ready to work your backyard barbeque grill and/smoker like a true pitmaster? These 5 tips will
have you cooking like a pro in no time!

1. Think outside the bun
While there is certainly nothing wrong with an expertly prepared hamburger or sausage, there is far
more to life than these stalwart barbeque standards. Of course, people love a good steak, but a recent
survey by Luxury Lifestyle Magazine found that an equal number of people enjoy a good chicken kebab.
From salmon to lamb to portabella mushrooms, there is virtually nothing that your grill can’t make

2. Master your fire
Building a proper fire is the first step in perfect grilling and smoking. Tim Rattray, famed 
pitmaster in San Antonio, cites smoke appearance as a key sway to tell if you are on the
right track. He recommends looking for smoke that is clean, white, and wispy, rather than big, dark, and
billowy. After developing an ideal fire, pitmasters must keep their grill at a consistent temperature. For
slow cooking, one should try to maintain a temperature of between 250 and 265 degrees.

3. Add flavor with soaked wood chips
A great way to add unique and specific flavor to your food is to add fruit tree wood chips to your
charcoal. Experiment with various species (apple, cherry, peach, etc.) to find flavor combinations that
work for you. Just be sure to soak these chips in water for several hours before burning. Soaked chips
wrapped in aluminum foil will produce large amounts of smoke for larger infusions of flavor.

4. Leave that lid closed!
“Cook! Don’t look.” “If you’re looking, you’re not cooking.” Pitmasters have several adages to drive
home the essential value of this guideline. When low cooking and smoking food over long periods of
time, you should refrain from opening up your barbeque to check temperature or monitor cooking
progression. This is because the temperature inside will inevitably drop every time you do so. Experts
recommend leaving your cooker closed for several hours when beginning to cook large items such as
brisket. After that, you should check on the meat and attend to it once every hour or so.

5. Let meat sit after cooking
From fast-cooking steak to slow-cooking brisket, all meat should sit for a period of time off the grill
before serving. In fact, a large brisket should rest in an insulated cooler for several hours before you cut
into it. Its internal temperature at this time should be around 145 degrees.

The takeaway
If you fully embrace the ONE ROQ Vodka Club mentality, “good” is simply never good enough. Take your
barbeque game to the next level.

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