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Winter BBQ

Most people think of BBQ only in the summer time.  We, at Smokin Bear BBQ,  think about BBQ all the time!  And we want to make sure everyone knows that we are a year round BBQ business.  SO shovel off that deck, or call us to plow out that field (yes, Bear can plow the area for you), rev-up your snow mobiles, wrap those kids up warm, touch off that winter bonfire and contact Smokin Bear BBQ to light the fire and smoke up your favorite beef, chicken, ribs, seafood or veggies.  Even in the deep snow, let’s share a wonderful snowy Winter BBQ, filled with your favorite tastes of summer! 

Grilling vs. BBQ

For those of you who are new or just curious, here are the differences between grilling and BBQ.

Grilling, done over an open flame with direct heat, cooks food using either a gas or charcoal grill, placing the food directly above the flame until the food reaches the desired cooking temperature. While this gives you a quicker cooking time than BBQing, it does not bring out the full flavor of your food.

BBQ,  done with smoke and indirect heat, cooks food using native hardwood, placing the food in the upright smoke box until the food reaches the desired temperature.  A fire box is used to create the flame and smoke, and it travels through the pit or smoker to the smoke box. The meats and veggies are cooked low and slow.  The smoke adds a unique flavor to whatever you are cooking.

Marinades vs. Rubs

Marinades, made with wet ingredients, including wine, vinegar, herbs and spices, are used to either marinate or inject meats and vegetables. They usually sit for a few hours to overnight to infuse the flavors.  Using marinades enhances tenderness and moistness of meats.

Wood for BBQing

For as long as BBQ has been around, there has been controversy over which woods to choose.  Some say fruitwoods or hardwoods, and others suggest green or seasoned.  But all agree on one thing, cooking with wood fires is the only way to BBQ.  The best way to discover what is best for you is to try different woods to see which flavor profile you like the best with the foods you are cooking.    

If you are smoking desserts, a fruitwood might be best for the sweet smoke it will provide.

Low, slow cooking gives you the option to control the amount of smoke infused in your food.  The longer something is smoked, the more smoke flavor it will have.

The biggest factor in choosing a proper wood is what is local and what is available for you. Remember, most fruit and nut bearing trees are the best woods to use when smoking.  

So, if you wish to experiment and create the perfect smoke for your next BBQ, invite people over to try your creations using different woods and see what they think.   

Trust me; your friends will not have a problem coming over for a free BBQ.