Barbecuing low 'n slow on a Kettle Grill

The allure of barbecuing often lies in the sizzle, the char, and the instant gratification of a quickly grilled steak. But for the true barbecue aficionados, there's another world out there: the realm of "low and slow." This method, often associated with traditional Southern barbecue, involves cooking meats at a low temperature for extended periods, resulting in melt-in-your-mouth tenderness and deeply infused smoky flavours.

Kettle barbecues, while simple in design, are surprisingly adept at this cooking style. Here's how you can master the art of low and slow barbecuing on your kettle grill.

1. Understand the Basics

Low and Slow: This technique involves cooking meats at temperatures between 225°F (107°C) and 275°F (135°C) for several hours.

Types of Meat: Cuts that benefit from low and slow cooking often have higher fat and connective tissue content. Think pork shoulder, beef brisket, or ribs.

2. Setting Up Your Kettle for Low and Slow

Two-Zone Fire: Just like in our previous guide on two-zone cooking, set up your kettle with coals on one side and no coals on the other. The meat will be placed on the side without coals for indirect cooking.

Water Pan: Place a pan filled with water next to the coals. This adds moisture, aiding in consistent temperature and preventing the meat from drying out.

Vents: Control airflow with the bottom and top vents. Open them to increase temperature and partially close them to maintain or reduce heat.

3. Choosing and Preparing Your Meat

Seasoning: Depending on the type of meat, season it with a dry rub anywhere from an hour to a day before cooking. This enhances the flavour profile and helps in forming a delicious crust or "bark."

Wood Chips: Soak wood chips or chunks in water for about an hour, then place them directly on the coals. They'll produce a steady stream of smoke, infusing the meat with a smoky flavour. Choose from hickory, oak, applewood, or mesquite, depending on your preference.

4. Let’s Get Cooking

Place the Meat: With your coals glowing and wood chips smoking, place your meat on the grill grate's cooler side, away from the direct heat.

Monitor Temperature: Using a grill thermometer, keep an eye on the internal grill temperature. For low and slow, maintain a temperature between 225°F and 275°F.

Turn and Baste: Every hour, turn your meat and baste with a mop sauce to keep it moist.

Internal Meat Temperature: This is vital. Depending on your meat choice, you'll have a target internal temperature. For instance, pork shoulder is often done at 195°F (90°C) to 203°F (95°C).

5. Patience is Key

Low and slow barbecuing is a labour of love. A large piece of meat can take anywhere from 8 to 12 hours. Use this time to enjoy the aromas, sip on your favourite drink, and bond with loved ones.

6. Rest and Serve

Once your meat reaches its desired internal temperature, remove it from the grill and let it rest. This ensures all those flavourful juices stay locked in. After resting, pull, slice, or serve as desired.

Conclusion:

Low and slow barbecuing on a kettle grill is a testament to the saying, "good things come to those who wait." The full flavours and tender textures you'll achieve are well worth the time investment. So, the next weekend you have free, invite some friends over, fire up the kettle, and embark on a quest for tenderness.