Rayford Beaumont
🇺🇸Barbecue and smoking: fire management over long cooks
- 26 ans d'expérience
I have cooked barbecue in Memphis for twenty-six years, competition and restaurant both. Smoking is not a recipe, it is fire management over twelve hours, and that is why people struggle with it at home even when they follow instructions exactly. The three things I get asked: why the brisket came out dry, why the bark went soft, and why the temperature will not hold steady in a cheap offset smoker. All three are airflow and fire, and all three are fixable with the smoker you already have. I would rather teach you to run your pit than sell you a better one. I am also happy to talk during a cook. If you have something on the smoker right now and it is not going the way you expected, that is the best possible session, because we can actually change the outcome. Send me a photo of the fire and the vents and we will go from there.
Langues de consultation
- Anglais
Sur TalkXp depuis 1 jour
Compétences
- Fire and airflow management
- Brisket and pork shoulder
- Offset smokers
- Bark and moisture
- Rubs and brines
- Competition timing
Ce qui le distingue
Call me while the meat is on. Most of what goes wrong in a long cook can still be corrected at hour four, and nobody thinks to ask until it is already dinner time.
Références
- · Pitmaster at two Memphis barbecue restaurants.
- · Memphis in May competition cook since 2006.
Annulation souple
Remboursé en entier jusqu’à 1 heure avant, ensuite, la moitié vous est remboursée.