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Rubbed the Right Way
by Susan Allen, click here for bio
Program: Open Range
Date: June 27, 12
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Download Report: OPR062712st.mp3
Welcome to Open Range, I’m Susan Allen. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.
I’m Greg Martin with the Open Range AgriBeef Minute. It’s officially BBQ season and we decided to go to the best for some tips. Seen on CBS and TLC, Pitmaster Tuffy Stone of Cool Smoke, shares tips for mastering the grill at your next backyard BBQ which starts with the right cut of beef.
STONE: I love to see some striations of fat. Not just the fat from the fat cap or fat that’s covering the point on the brisket, bit some marbling. You can see the fat kind of running through the meat itself. You know a nice bright red, nice deep color.
Stone says when barbecuing, smoke is where a lot of the flavor comes from but too much is not a good thing.
STONE: One of the common tendencies that happens out there that often makes the product not so enjoyable to eat is putting too much smoke on the product. You are going to probably have to use aluminum foil at some point in this process so that it will continue to cook in its cooker but not put any more smoke on the product.
And Stone has some other simple tips for a successful barbecue.
STONE: You need to get your grill hot before applying your meat. You need to have a grill brush and get that grate cleaned and make sure you’ve cleaned out all the old ash and you need to use a quality fuel source. You need to use a quality charcoal. I’m using a charcoal chimney to light my charcoal.
He also says to use paper to light it, not a lighter fluid that can give off a bad taste. I’m Greg Martin and that’s today’s AgriBeef Minute.
Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m Susan Allen.
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