Nothing prepared me for what I discovered when I lined up seven identical cuts of premium beef and put some of the most popular BBQ rubs to the ultimate test. What started as a simple weekend experiment turned into a flavor revelation that completely changed how I think about seasoning beef.

The world of BBQ rubs is overwhelming. Walk down any grocery store spice aisle or scroll through online reviews, and you’ll find hundreds of options promising to transform your meat into something extraordinary. Some swear by expensive artisanal blends, while others stick to simple homemade combinations passed down through generations. But which approach actually delivers the best results?

Rather than relying on marketing claims or online debates, I decided to find out for myself through a controlled comparison that would eliminate variables and let the flavors speak for themselves. The results surprised even this seasoned BBQ enthusiast and revealed insights that challenge conventional wisdom about what makes a great beef rub.

The Science Behind a Fair BBQ Rub Comparison

Creating a meaningful comparison between BBQ rubs requires more than just throwing different seasonings on meat and hoping for the best. The key to reliable results lies in controlling every variable except the one thing you’re actually testing – the rub itself.

This meant starting with identical cuts from the same piece of beef, ensuring each portion had similar marbling, thickness, and surface area. Temperature control became critical, with each piece receiving exactly the same heat exposure and cooking time. Even the application method mattered – using the same amount of pressure and coverage for each rub to prevent inconsistencies that could skew the results.

The testing methodology extended beyond just the cooking process. Tasting had to be systematic too, with palate cleansers between each sample and evaluation criteria that went beyond simple preference to examine specific flavor characteristics, salt balance, heat levels, and how well each rub complemented the natural beef flavors.

Why Most BBQ Rub Tests Fail

The biggest mistake most people make when comparing rubs is introducing too many variables. Different cuts of meat, varying cooking methods, inconsistent application amounts, and subjective tasting conditions all muddy the waters and make meaningful comparison impossible.

Picture this scenario: you try one rub on a ribeye and another on a chuck roast, then wonder why the results seem so different. Or imagine applying one rub heavily while going light on another, then drawing conclusions about their relative effectiveness. These common testing flaws explain why so many BBQ enthusiasts never find their perfect rub – they’re not actually comparing the rubs themselves.

The Seven Contenders: A Diverse Field of BBQ Rubs

The selection process for this comparison focused on representing the full spectrum of BBQ rub philosophy. This meant including both store-bought convenience options and homemade blends, covering different flavor profiles from sweet and smoky to bold and spicy, and testing both budget-friendly choices alongside premium options.

Each rub brought its own personality to the table. Some relied heavily on brown sugar for caramelization and sweetness, while others emphasized savory herb combinations or heat-forward spice blends. The diversity ensured that whatever emerged as the winner would have earned its place by outperforming dramatically different approaches to beef seasoning.

Understanding Rub Categories and Flavor Profiles

BBQ rubs generally fall into several distinct categories, each designed to enhance meat in different ways. Sugar-based rubs create beautiful caramelization and add sweetness that balances the natural richness of beef. Salt-forward blends focus on enhancing the meat’s inherent flavors while providing essential seasoning foundation.

Herb-centric rubs bring complexity through dried botanicals like thyme, oregano, and rosemary, while spice-driven options rely on chili powders, paprika, and heat-generating ingredients to create bold flavor statements. Understanding these categories helps explain why certain combinations work better than others and why the winning rub’s success made perfect sense in retrospect.

The Tasting Process: Methodical Evaluation for Meaningful Results

Conducting a fair taste test requires more discipline than most people realize. Each sample needed evaluation across multiple criteria: initial aroma, visual appeal, first bite impact, flavor development, salt balance, heat level, and most importantly, how well the rub enhanced rather than masked the beef’s natural characteristics.

The tasting sequence followed a specific order, moving from mildest to boldest to prevent stronger flavors from overwhelming more subtle ones. Between each sample, palate cleansing with neutral crackers and water reset taste buds for accurate assessment. Notes captured immediate impressions alongside more thoughtful analysis of how flavors evolved during chewing.

What emerged from this systematic approach was a clear picture of how different rub philosophies performed in practice rather than theory. Some rubs that seemed promising based on ingredient lists disappointed in execution, while others that appeared simple delivered complex, satisfying results.

The Evaluation Framework That Revealed Truth

Rather than relying on simple preference rankings, the evaluation examined specific performance areas where great rubs excel. Flavor balance scored how well sweet, salty, spicy, and savory elements worked together without any single component dominating. Beef enhancement measured whether the rub highlighted the meat’s natural flavor or competed with it.

Texture contribution looked at how each rub affected the meat’s surface – some created appealing crusts while others turned gummy or overpowering. Heat progression tracked how spicy elements built and faded throughout the eating experience. Finally, overall satisfaction captured that intangible quality that makes you immediately want another bite.

The Shocking Winner: Simplicity Triumphs Over Complexity

After methodical evaluation across all criteria, the winner emerged with crystal clarity – and it wasn’t what anyone would have predicted. The champion wasn’t the most expensive artisanal blend, the most complex multi-ingredient combination, or even the most popular commercial option. Instead, a simple three-ingredient homemade rub dominated the competition in almost every category.

This unexpected result challenges the common assumption that more ingredients equal better flavor. The winning combination achieved perfect harmony through restraint rather than excess, allowing each component to contribute meaningfully without creating muddy, competing flavors that characterize many over-complicated rubs.

What made this victory even more surprising was how dramatically the winner outperformed rubs costing three times as much. The lesson here extends far beyond BBQ – sometimes the best solutions are the simplest ones, and premium pricing doesn’t always correlate with superior results.

Why Simplicity Won the Day

The winning rub succeeded because each ingredient had a clear job and performed it perfectly. Rather than trying to be everything to everyone, this combination focused on enhancing beef’s natural richness while adding complementary flavors that supported rather than competed with the meat.

Complex rubs often suffer from ingredient conflicts where competing flavors cancel each other out or create confusion on the palate. The winner avoided this trap entirely, creating a flavor profile that felt both complete and focused. Every bite delivered consistent, satisfying taste without the flavor fatigue that plagues busy, over-seasoned combinations.

Key Insights That Will Change Your BBQ Game

This experiment revealed several crucial principles that apply far beyond this specific comparison. The most important insight involves understanding the difference between seasoning and overwhelming – great rubs enhance meat’s natural character rather than masking it with excessive complexity or intensity.

Salt balance emerged as perhaps the most critical factor in rub success. Too little salt leaves flavors flat and unintegrated, while too much overwhelms everything else and creates harsh, unpleasant eating experiences. The sweet spot allows all other flavors to shine while providing essential seasoning foundation that ties everything together.

Application technique proved nearly as important as ingredient selection. Even the best rub fails if applied incorrectly – too light and flavors don’t penetrate, too heavy and the meat disappears under aggressive seasoning. The optimal approach involves thorough, even coverage that respects both the rub’s intensity and the meat’s natural characteristics.

The Economics of Great BBQ Rubs

One of the most liberating discoveries from this experiment was how little correlation exists between price and performance. The winning rub costs a fraction of premium commercial alternatives while delivering superior results across nearly every evaluation category.

This finding suggests that successful BBQ rubs depend more on understanding flavor principles than on access to exotic ingredients or proprietary blends. Smart ingredient selection and proper proportions matter far more than premium pricing or marketing claims about secret formulations.

Practical Applications: Using These Insights for Better BBQ

Understanding why the simple rub succeeded provides a framework for improving your own BBQ results immediately. Start by evaluating your current rub choices through the lens of balance and purpose – does every ingredient contribute meaningfully, or are some components just adding complexity without improving flavor?

Consider how your favorite rubs perform the essential functions of great seasoning: enhancing natural meat flavors, providing appealing surface texture, creating visual appeal, and delivering satisfying taste that encourages another bite. Rubs that excel at these basics consistently outperform more complicated alternatives that try to do too much.

The application insights from this experiment apply regardless of which rub you choose. Consistent coverage, appropriate quantities, and timing all influence results dramatically. Even premium rubs fail when applied incorrectly, while simple combinations shine when used with proper technique.

Building Your Personal Rub Testing System

Creating your own comparison system allows you to discover personal preferences while avoiding the marketing noise that surrounds BBQ products. Start with small test batches using identical portions of the same cut, control your variables carefully, and develop consistent evaluation criteria that go beyond simple like or dislike.

Document your results systematically, noting not just winners but why certain combinations succeed or fail. Over time, this approach builds deep understanding of how different ingredients interact and what flavor profiles work best for your preferences and cooking style.

The Broader Lesson: Question Conventional Wisdom

This BBQ rub experiment illustrates a broader principle about questioning assumptions and testing conventional wisdom rather than accepting it blindly. The BBQ world, like many enthusiast communities, sometimes perpetuates myths about what makes products superior without subjecting those beliefs to rigorous testing.

The victory of simplicity over complexity mirrors patterns found throughout cooking and beyond – often the most effective solutions are also the most straightforward ones. This doesn’t mean simple approaches always win, but it suggests that complexity for its own sake rarely improves results and frequently makes them worse.

Most importantly, this experiment demonstrates the value of systematic comparison in discovering truth rather than relying on marketing messages, popular opinion, or untested assumptions. When you control variables and evaluate results objectively, surprising insights often emerge that challenge everything you thought you knew.

Your Next Steps: Conducting Your Own BBQ Rub Experiment

The most valuable outcome from reading about this experiment isn’t learning which specific rub won, but understanding how to conduct meaningful comparisons that reveal genuine insights about your own preferences and cooking style. Every BBQ enthusiast benefits from developing systematic evaluation skills that cut through marketing noise and personal biases.

Start by identifying the rubs you currently use or have been curious about, then design a simple comparison using the methodology principles outlined here. Focus on controlling variables, maintaining consistency, and evaluating results across multiple criteria rather than simple preference rankings.

Remember that your perfect rub might be completely different from the winner in this experiment – and that’s exactly the point. Personal preference, cooking style, equipment differences, and even regional taste preferences all influence what works best in your specific situation.

The goal isn’t to find the universally perfect rub, but to develop the skills and systematic approach that allows you to make informed decisions about BBQ ingredients and techniques. Once you understand how to evaluate rubs objectively, you’ll never again have to rely on guesswork or marketing claims when choosing seasonings for your next cookout.

Take the principles from this experiment and apply them to your own BBQ journey. Question assumptions, test systematically, and prepare to be surprised by what you discover. The most shocking result might not be which rub wins, but how much your BBQ improves once you start making decisions based on evidence rather than hope.

A great BBQ recipe for cold weather is Smoked Beef Chuck Roast Chili. It combines classic BBQ flavors with the warmth and heartiness of chili, perfect for chilly days. You can smoke the beef outside (even in winter!) and finish everything indoors.

Smoked Beef Chuck Roast Chili

Ingredients:

• 2–3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp BBQ rub (your favorite blend)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeños, seeded and chopped (optional)
• 2 cans (14 oz each) fire-roasted diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika

Instructions:

Step 1: Smoke the Beef

1. Preheat your smoker to 250°F (120°C).
2. Rub the chuck roast with olive oil, salt, pepper, and BBQ rub.
3. Place on the smoker grate and smoke for 3–4 hours, until it reaches an internal temperature of about 160°F (71°C) and has a nice bark.

Step 2: Cube or Shred the Beef

4. Remove from smoker. Let rest for at least 10 minutes, then cube or shred into bite-sized pieces.

Step 3: Make the Chili Indoors

5. In a large pot or Dutch oven over medium heat, sauté onions in a little oil until translucent.
6. Add garlic, peppers, and jalapeños; cook until softened.
7. Stir in chili powder, cumin, smoked paprika; toast spices for one minute.
8. Add tomatoes, tomato paste, beans, beef broth—and finally your smoked beef.
9. Bring to a simmer; cover and cook gently on low heat for at least 45 minutes, stirring occasionally.

Step 4: Serve

10. Taste for seasoning—add salt or hot sauce as needed.
11. Serve hot with cornbread or over rice; top with cheese or sour cream if desired.

Tips:

• Smoking meat in winter? Use a pellet grill/smoker with insulation or keep your charcoal/wood-fueled smoker out of strong wind.
• If you can’t smoke outdoors due to extreme cold, use liquid smoke or smoked paprika to mimic smoky flavor inside.

This dish delivers rich BBQ taste plus all the comfort you want when it’s cold outside!

If you love BBQ as much as we do here at RoastBBQ.com, you know that the anticipation of perfectly smoked brisket or juicy pulled pork is half the fun. But let’s be honest—sometimes, waiting hours for your meat to cook can test even the most patient pitmaster. What if there was a way to enjoy mouthwatering BBQ without spending all day tending the grill? Good news: an overnight meat preparation method can cut your BBQ cooking time in half while still delivering incredible flavor and tenderness.

The Secret: Dry Brining

The secret weapon in this time-saving technique is dry brining. Unlike wet brining, which involves soaking meat in a saltwater solution, dry brining uses just salt (and sometimes spices) rubbed directly onto the surface of your meat. This simple step, done overnight, works wonders for both taste and texture—and sets you up for faster cooking the next day.

How Dry Brining Works

Dry brining draws moisture from inside the meat to its surface using salt. Over several hours, this moisture dissolves the salt and then gets reabsorbed back into the meat along with all those flavorful seasonings. The result? Seasoned-through-and-through cuts that retain more juiciness during cooking.

But here’s where it really pays off for busy BBQ lovers: by pre-salting and resting your meat overnight, muscle fibers begin breaking down before they even hit the smoker or grill. This head start means your brisket, ribs, or pork shoulder will reach tender perfection in less time than traditional methods require.

Step-By-Step: Overnight Dry Brine Prep

Ready to give it a try? Here’s how to prep your favorite cuts for next-level BBQ with less time at the cooker:

1. Choose Your Cut:  
     This method works beautifully on large cuts like brisket, pork butt/shoulder, racks of ribs, and even whole chickens.
2. Pat Dry:  
     Use paper towels to blot away any excess moisture from your meat’s surface.
3. Salt Generously:  
     Sprinkle kosher salt evenly over every surface—about ½ teaspoon per pound of meat is a good rule of thumb. Want extra flavor? Add black pepper, garlic powder, paprika, or other favorite rub ingredients now too.
4. Refrigerate Uncovered:  
     Place your seasoned meat on a wire rack set over a baking sheet (to catch drips). Refrigerate uncovered overnight (8–24 hours). Leaving it uncovered helps dry out the exterior slightly—this leads to better bark formation when smoking or roasting.
5. Bring to Room Temperature:  
     Before cooking, take your meat out of the fridge about an hour ahead so it comes closer to room temp—this also promotes more even cooking.
6. Cook As Usual—but Expect Less Time Needed:  
     Because muscle fibers have already started breaking down thanks to the overnight rest and seasoning process, your cook times will often be reduced by up to 50%. Always use a thermometer rather than relying solely on timing; aim for classic internal temps (e.g., 203°F for brisket).

Why It Works So Well

Besides saving you precious hours on cook day, dry brining has other big advantages:

• Enhanced Flavor Penetration: Salt isn’t just sitting on top—it seasons deep into every bite.
• Better Bark Formation: The drier exterior leads to crispier skin or bark.
• Juicier Results: By helping proteins retain water during cooking, dry brined meats stay moist—even after long stints over heat.
• Consistent Results: No messy buckets or diluted flavors like with wet brines; just straightforward seasoning and amazing outcomes every time.

Pro Tips & Variations

• For poultry (like chicken wings), add baking powder along with salt before refrigerating—the skin crisps up incredibly well!
• Experiment with spice blends: brown sugar adds sweetness; chili powder brings heat; ground coffee imparts earthiness.
• Don’t skip letting larger cuts rest after removing them from heat—a 30-minute rest lets juices redistribute for maximum succulence.

Final Thoughts

BBQ doesn’t have to mean sacrificing an entire day tending coals—especially when you harness smart prep techniques like overnight dry brining! With just a little planning ahead, you’ll spend less time waiting around and more time enjoying smoky perfection with friends and family.

So fire up those grills and smokers knowing that deliciously tender results are within easy reach—and much faster than ever before! Happy grilling from everyone at RoastBBQ.com!

Quick and easy Asian style BBQ beef ribs. It’s all in the marinade!

Ingredients:
– 2 lbs beef ribs
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 tsp sesame oil

Instructions:
1. In a bowl, mix together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
2. Place the beef ribs in a shallow dish and pour the marinade over them. Ensure the ribs are coated evenly.
3. Cover the dish with plastic wrap and let it marinate in the fridge for at least 4 hours or overnight.
4. Preheat the grill to medium-high heat.
5. Remove the ribs from the marinade and grill them for about 20-25 minutes, turning occasionally until they are cooked through and caramelized on the outside.
6. Serve hot and enjoy your delicious Asian-style BBQ beef ribs!

You can always tell an inexperienced or nervous BBQ cook. They will be the ones who are constantly cutting into the steak to check on it’s progress as it is cooking on the BBQ. The end result is often a butchered piece of meat, dry, tasteless and unappealing. Most of the the guests will wonder why they were asked “how would you like your steak cooked?”, if they all end up with the same lumps of meat as everyone else, irrespective of whether they asked for rare, medium, or well-done.

It’s an all too familiar scenario, and it can be easily fixed with a little bit of knowledge, some confidence, and practice.

How to Judge if a Steak is Cooked Rare, Medium, or Well-Done

• Rare – A rare steak should be cooked and browned on the outside, but red in the middle. To get an indication of a rare steak, with a pair of tongs (or whatever BBQ utensil you’re using to cook with), press on the surface of the steak. It should feel soft to the touch. Cooking times will depend on the thickness of the steak, but as a general rule for a usual steak (up to an inch thick) will be 2-3 minutes each side for cooking rare steak.

• Medium – Medium steak should be well browned on the outside and pink in the middle, and should be firm (but springy) to the touch when pressed. As a guide, usually cook 4 minutes on each side for a medium steak.

• Well-Done – A steak that is well-done should be very firm to the touch. It should be well browned on the outside and evenly cooked through the middle, but should still be moist. Most times a well-done steak should be cooked 5-6 minute on each side.

When people go out and pay for a steak meal, they are asked how they would like it cooked, and if it is served to them cooked too much, or too little, they will be disappointed…and they will have every right to be disappointed. Some will leave, some will eat the steak anyway and never return to the establishment, while some will complain and insist on having another steak served to them, cooked the way they requested. In all cases it will leave them feeling disappointed.

Now it will be very unlikely that your BBQ guests will up and walk out on you, or even openly show their dissatisfaction, but there will be every chance that there will be some level of underlying disappointment. The flip side to this is, with some knowledge and some practice, you can easily cook a steak the way your guests have requested. They will appreciate your BBQ cooking, they will appreciate your expertise, and you will feel satisfied with your BBQ cooking prowess!

BBQ cooking is great and done right you can get brilliant cooking results all the time. However sometimes we can get caught up in a few common myths surrounding BBQ cooking, and this can often detract from the otherwise great cooking results we should be consistently achieving.

A Common Myth of BBQ Cooking

One BBQ cooking myth that we regularly come across is that it is bad to poke or flip your BBQ meat. The belief is that by doing so you will make the meat you are barbecuing tough and unappealing. If you are experienced at BBQ cooking, then you will understand why this is far from the truth. In fact when you flip the BBQ meat, you not only create the beautiful grill lines on the meat, but you also ensure that the meat will be cooked evenly.

This belief seems to have come about because of the misinformation that if you poke or flip the meat while BBQ cooking, you will release and drain the meat of all it’s juice, thus making it dry and tough.

If meat consisted of one complete cell then this would certainly be the case, however meat is actually made of hundreds of individual, small cells each filled with it’s own juices and moisture. If we poke a few of these cells while the meat is cooking on the BBQ, the juices will be released from those punctured cells, not the entire piece of BBQ meat. And remember when BBQ cooking, a good cook will only poke the meat sparingly anyway, in order to check on the progress of the cooking. So unless the person cooking on the BBQ is poking and prodding the meat every few seconds, the occasional poke will not affect the outcome of the BBQ cooking in any way.

As well as poking the meat cooking on the BBQ, flipping the meat seems to have gotten a bad rap. In actual fact, flipping the meat can sear both sides and thus seal in the juices and moisture. It also can produce those very appealing grill lines that great cooks seem to have mastered. Of course flipping the meat and then pushing down hard on it can burst many of the cells, and can force the moisture out. The practice of doing this when BBQ cooking can leave the meat dry.

Some BBQ cooks refuse to poke the meat they are cooking, but usually this is because they are very experienced at knowing exactly when the meat is cooked through, not because of some belief that the occasional poke will leave the meat dry and tough. It’s my personal belief that many BBQ’s have a more uneven and relatively unpredictable heat pattern when compared to their indoor cooking cousins, so often it is necessary to poke the meat just a few times to ensure that it is evenly cooked.

So, the bottom line is, have fun with your BBQ cooking, and don’t be afraid to poke or flip your meat to achieve the perfect cooking results you desire.

I suspect those avid BBQ lovers among us will already know this, but I believe that meat thermometers are the number 1 BBQ tool. I realize that in a marketplace as huge as the world of BBQ, this is a big statement. The truth is that there are literally hundreds of worthwhile BBQ accessories (some more so than others) and many of these useful and valuable items could be considered as equally important. However let me state my case.

If we consider the absolute end goal of having a BBQ is to produce properly and well cooked meats that are succulent and full of flavor, then meat thermometers are the perfect guide. They don’t lie about the meat temperature, don’t misinterpret, don’t exaggerate the results, don’t mislead, and don’t misconstrue…Meat thermometers simply tell it as it is, precisely and accurately.

Tips for Using Meat Thermometers

• A meat thermometer can be used on all meat types including beef, lamb, pork, poultry, and any game meats you wish to barbecue.
• Good meat thermometers generally will have a meat temperature guide displayed on the thermometer face which will indicate suitable temperature ranges for particular meats and poultry.
• Meat thermometers can be used effectively to determine the cooking time of larger cuts of meat.
• Remember to never leave the meat thermometer in the meat while it is cooking.
• Insert the thermometer into the meat towards the end of the cooking time and leave it in for a few minute or until the temperature stabilizes.

Many accessories can make using and cooking with a BBQ easier and more productive, but it’s hard to think of an accessory that by using will directly influence the outcome of the actual safety, standard and quality of the cooked meat…Meat thermometers can help you get these results.

[affmage source=”amazon” results=”5″]bbq meat thermometer[/affmage]

I love my BBQ chicken! Always have, always will, and I must admit I’ve always been partial to marinated chicken wings. It’s not unusual to find a few friends and I sitting in front of the TV watching Friday night football with a beer in one hand and a plate full of marinated chicken wings near the other.

Marinated chicken wings are just perfect for these kinds of occasions. They’re easy and convenient to cook, cheap to buy and most importantly, sensational to eat.

I have a few favorite BBQ chicken recipes when it comes to marinated chicken wings, but the following recipe was suggested to me a few weeks back. I’ve since tested it out and can categorically confirm that, YES, they are delicious.

Tasty Marinated Chicken Wings Recipe

This recipe for marinated chicken wings will take about 20 minutes to prepare (plus the time it takes to marinate) and about 40 minutes to cook.

You will need:

1.5 kg (approx 3lb 5oz) of large chicken wings
1 cup (250ml) tomato sauce
1/2 cup (125ml) plum sauce
1/4 cup (60ml) worcestershire sauce
1/4 cup (50g) of firmly packed brown sugar
2 cloves of crushed garlic

Procedure:

1. Cut the chicken wings into three pieces at the joints and throw away the tips.
2. Put all the remaining ingredients into a large bowl, then add the chicken wings. Then cover and refrigerate for 3 hours or overnight.
3. Drain the chicken wings and discard the marinade.
4. Put the chicken wings on an oiled wire rack within a disposable baking dish (this will help your BBQ cleanup). Then cook in a covered BBQ, using an indirect heat, for about 40 minutes or until the chicken wings are browned and cooked through.

Sit back with a few friends and enjoy! These marinated chicken wings also work a treat with the kids!

There are so many types and styles of barbequing with each having it’s own advantages and disadvantages. Many of these BBQ types can be more (or less) suited to certain climate conditions, have different fuel and maintenance issues, and they can produce varying BBQ flavors. One of the more versatile types of BBQ is a gas barbeque grill.

It’s useful to know how these types of grill work. The gas barbeque grill essentially works by igniting the gas supplied to fuel the grill. Usually a gas grill has a button or the like, which when pushed will activate a small hammer, which then hits an ignition crystal. This causes the gas to be mixed with oxygen and it then dispenses about the cooking area.

Benefits of using a gas barbeque grill

• It’s true that most people may think of barbequing as an almost exclusively summer occasion, but equally it must be said that there are many barbequing fans (who really enjoy the flavor and convenience of a BBQ) who think nothing of starting up their barbeque grills during the Winter months. Not so much a problem in the warmer climates but for those who live in areas where ice and snow are usual, then certain barbeque grills will cause issues. For example a charcoal barbeque grill typically needs a preparation and set-up time (which can conceivably take hours). In comparison, using a gas barbeque grill allows the cooking surface to be ready for cooking in very quick time.
• A smoker or charcoal barbeque grill involves more clean-up time with the burned remains needing clean-up and removal. A gas barbeque grill will only need a scrape down or wipe down before it is stored away ready to use for the next BBQ event.
• Typically a gas barbeque grill comes with the ability to have different kinds of surfaces for cooking. For example a flat grill, a ribbed area, or even a typical BBQ surface. Further, some grills can be raw cast iron, while others can be treated to offer a non-stick surface. Even side burners are a common addition of many gas barbeque grills along with rotisserie attachments.
• These varying surfaces and also the ability to control individual burners allow for a wide range of foods to be cooked, and with advanced control over cooking surface temperature many different types of foods can be cooked at the same time. Thus BBQ meals are cooked quicker and more efficiently.
• While there can be safety concerns with using gas, a gas barbeque grill still tends to be a safer option than other types of barbeque grills. They usually are very robust and sturdy in their construction and the fuel supply can be shut off immediately if required. However some other types of barbeque grills have a higher opportunity for fire as many cook with an open flame.
• There are many different versions of a gas barbeque grill, from elaborate built-in permanent units, right through to small and portable 1 or 2 burner units, which can make them perfect for travelling. Also the fuel for a gas barbeque grill is very easy to source with most local hardware and grocery stores, along with service stations providing refill gas containers.

There are advantages to other types of barbeque grills, but a gas barbeque grill really can provide you with versatility, convenience, portability, ease of use, and notwithstanding, great BBQ cooking.

We’ve already mentioned on this site how wonderful an occasion pig roasting can be, not just for the social benefits you get from the overall cooking atmosphere, but also because of the magnificent eating the hog roast makes, and the popularity of this particular meat.

However as you would have gathered after reading that post, or if you’ve attempted cooking hog roast before, it is not for the faint-hearted. It can be expensive, takes a lot of preparation time, and you have to make a big commitment of your time to see it through. Don’t get me wrong, organizing, preparing, and cooking a hog roast is extremely rewarding, but sometimes you may need help. I think the next best thing is to look into hiring a hog roast catering outfit.

Why Consider Hog Roast Catering?

• You may be short of time.
• Maybe there are too many people to cater for.
• You don’t have access to a proper pig cooker.
• You might be just plain inexperienced and you don’t want to mess up in front of your guests.
• You might be catering for a special event and want professional caterers to take care of it.
• You don’t want the responsibility of being “tied” down to the hog roast cooking.

Benefits of Hog Roast Catering

Catering

• A hog roast caterer can provide everything that is needed for your occasion.
• They have the experience to judge precisely the size of the pig (or pigs) required to feed the particular number of guests you have.
• The hog roast cooking can take place on or off site.
• A good hog roast caterer will consistently produce perfectly cooked meat.
• The caterer will set up, cook, serve, and clean up, leaving you free to socialize.
• You can easily negotiate with the hog roast catering firm to provide catering packages that fit into your budget.

While it’s a great experience to produce your own hog roast, sometimes it’s just not possible. On those occasions hog roast catering is a perfect way to get the benefits, without the hassle. Another service that many hog roast caterers provide is to deliver the pig and the the pig cooker, and allow you to do your own catering using their equipment. For an extra fee, most will even take care of cleaning the pig cooker for you.