What You Need to Know About BBQ Rubs

Whether wet, dry, sweet, or spicy, barbecue rubs are a popular option for smoked meat enthusiasts. Using rubs is the perfect way to experiment and customize the flavor of your meat. As you ride the learning curve over time, you will discover the flavors that truly fit your palette, allowing you to produce the ultimate smoked meat masterpiece, every time! It is common to forgo rubs altogether, but if you are interested in giving your product a new twist, trying out a few rub combinations is a great place to start.

Continue reading to learn what you need to know about using BBQ rubs, as well as, some relevant meat smoking tips too!

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

What is a BBQ Rub?

A barbecue rub is simply a tailored mixture of herbs, spices, and other flavoring ingredients. Rubs can be either wet or dry, or on a spectrum in between the two. Wet rubs are often referred to as a “rub paste”, while dry rubs are often called “seasoning rubs”, “spice rub”, and “dry marinades.” Barbecue rubs are applied onto meats and other foods for the purpose of enhancing and customizing the flavor. Aside from flavor, barbecue rubs also enhance color and create a highly desirable “bark” on the meat. The bark is one of the most prized parts of a smoked meat; it is a heavy, flavorful, smoke-infused crust that is very juicy and delicious.

Why Use Rubs?

Barbecue rubs are popular methods of flavoring because they stick well to the product while smoked or grilled. In most cases, barbecue rubs are the “secret ingredient” to great smoked meats. If you were to ask any professional smoked meat competitor, they will likely tell you that the secret to their product is “in the rub.” Of course, the method of smoking is also very complex and influential to the overall flavor profiles and colors of the meat. You can’t just rely on the rub alone!

How to Make Rubs

The foundation of nearly all rubs is a salt and sugar combination, with more of an emphasis on the salt side. Since sugar burns at 265 degrees Fahrenheit, and smoked meats are generally cooked below this temperature, you can be generous with your sugar increments. Once you have chosen the perfect salt-to-sugar ratio, you have built the base of your rub. From there, you can add whatever ingredients you like relevant to your cuisine culture or personal taste. Keep in mind that a rub is really just a tailored mix of spices.

Common spices and herbs used to make rubs include:

🌶 Paprika
🌶 Cayenne Pepper
🌶 Black Pepper
🌶 Chili Powder
🌶 Garlic
🌶 Onion Powder
🌶 Cumin
🌶 Oregano
🌶 Lemon Juice
🌶 Lime Juice
🌶 Orange Juice
🌶 Worcestershire Sauce

The proper amount of rub to use is whatever will stick to the meat. Any excess is not necessary. Mix your rub combination together ahead of time, and then transfer it to a shaker. Then shake the mixture evenly all over your product, covering all sides. It is recommended to make a large amount of rub to have on hand for future meat products. Dry rubs can be stored safely for months in a cool, dry area. Wet rubs should be refrigerated and used with two weeks for the best flavors.

Looking for a Great BBQ Meal Near You?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue smoked meats and homemade side dishes, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead and take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

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Frequently Asked Questions About Barbecue

Spring is here and warm weather is on the way. This means that backyard barbecues will soon be a weekend regular for many families and friends. If you are planning on hosting a few backyard barbecues this season, be sure to catch up on some facts that can help you turn out delicious, juicy, and flavorful barbecued meats, every time.

Continue reading to review some common questions and answers about barbecue, including where you can find the best authentic BBQ takeout when you don’t have time to cook out!

BBQ Smoked Meats 317-688-7290

BBQ Smoked Meats 317-688-7290

Is There a Difference Between Grilling and Barbecuing?

Yes! Barbecuing is a different method of cooking than grilling. Barbecuing involves cooking meat low and slow using indirect hot air in a sealed environment. Grilling involves openly cooking meat over a direct source of heat. Some grills can be used for both grilling and barbecuing; however, if your grill has only one burner, it is for grilling, not barbecuing.

Is it Healthier to Cook With Charcoal or Propane?

There is a study that shows that meats cooked with charcoal contain more carcinogens called polycyclic aromatic hydrocarbons (PAHs) compared to meats cooked with propane. When meat is cooked, the fat that drips from the meat burns, and subsequently creates PAH-infused smoke, which smothers what you’re cooking. In the same study, it was suggested that charcoal flames burn hotter than propane. This singes the meat even more, which produces another carcinogen called heterocyclic amines (HCAs).

Propane also produces some PAHs and HCAs, so use certain precautions to lower the content of both in your cooked meats. This includes trimming the fat as best as you can, marinating the meat, and flipping meat often. It is even recommended to soak your meat in either in vinegar or lemon juice to reduce PAHs and HCAs by up to 90 percent.

How Can I Make Meat Taste Less Smoky?

There are several things you can do to reduce the level of smokiness in your meats. A popular method is using alder, cherry, or apple wood chips since they are consistent with producing less smoky flavor profiles. You can also burn down your wood chips ahead of time in a burn barrel, and then use the remaining hot coals to cook your meat. Also, be sure your exhaust vent is wide open; otherwise, the smoke will not flow through the cooking chamber properly and add to much smokiness to your meat.

Which Cut of Beef is Best-Suited for Barbecuing?

There are several cuts of beef that make excellent candidates for barbecue. The most popular is brisket, which comes from the cow’s shoulder. Other cuts include rib-eye, sirloin, rump, beef top rib, steak mince, and filet.

How Do I Prevent Meats From Sticking to the Grill?

A clean grill is the best grill. If your grill grates are dirty, anything you cook on them will definitely stick. Try using a thin coat of cooking oil. Not only will this help season your meat, it will encourage food to release easier from the grates. Furthermore, be sure the grill grates are very hot so that the flesh of your meat sears and seals well.

How Long Can Barbecued Foods Sit Outside After Cooking?

In room temperature, the rule of thumb for food safety is to never leave food sitting out longer than 2 hours. However, at a backyard barbecue in the hot sun, bacteria grows faster in meat. So do not let your barbecued meats sit out longer than one hour in temperatures higher than 90 degrees Fahrenheit.

Visit Rackz BBQ for Authentic Barbecue Dining and Takeout!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. Located conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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The 4 Most Popular Woods for Smoking Meat

Although there are various kinds of wood chips you can use to smoke meat, there are some that take the lead in terms of dependability, consistency, and popularity. The most common woods for smoking meat may vary from region to region, but around here, the top 4 are maple, pecan, hickory, and oak wood chips.

Continue reading to learn more about these four wood chip varieties, and what they can offer your premium cuts.

Smoked Meat Dinners Carmel, Indiana 317-688-7290

Smoked Meat Dinners 317-688-7290

Maple

Maple wood chips offer a mild and subtly sweet flavor profile. They are commonly used for smoking poultry and small game birds, such as turkey, chicken, duck, and quail. Many people choose maple for smoking other foods besides meats, like cheese and vegetables.

Pecan

Of all fruit wood chips, pecan is the strongest. However, this strong wood is still a milder alternative to hickory and mesquite. Pecan wood chips pair best with poultry, but can provide added flavor and zest to all other meats too. Just be careful using it in excess, as it can turn overpowering and bitter.

Hickory

Hickory wood chips are very popular in the Midwest meat smoking industry, partly because they offer a sweet smoky flavor with strong hints of bacon. But because the smoke is pungent, its flavors are quite strong. These chips are well-suited for most meats, but couples best with pork and ribs.

Oak

If you are looking for a lighter, milder flavor profile than maple and hickory, oak is the answer. Oak wood chips offer a medium-strong smoky flavor, and work great with virtually all meats. Although great alone, they can also be combined with cherry, hickory, or apple wood chips for added flavor.

IMPORTANT WARNING:

It is strongly recommended to not use Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

Smoked Barbecue Meats Near You!

BBQ Restaurant Catering 317-688-7290

Carmel BBQ Restaurant 317-688-7290

If you are craving delicious barbecue smoked meats and homemade side dishes, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

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The Benefits of Wrapping and Resting Your Meats After Cooking

With all the work you put into your roasted, smoked, or barbecued meats, it is only natural to want to dig into your master piece as soon as it’s done cooking. However, this is the exact opposite of what you should do! Continue reading to learn why you should wrap and wait.

Smoked Meat Dinners Carmel, Indiana 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290


When it comes to preparing the perfect cut of meat, wrapping and resting is an important part of the process because it delivers several significant benefits. If skipped, you not only jeopardize the quality of the meat and essentially un-do all the prep work you put in to it, you can also put your health at risk. This final step is critical to creating a truly delicious and juicy cut of meat.

Germs and Food Borne Illness

Typically, our minds tell us that we should not let food sit out for too long because it can develop germs which can lead to food-borne illnesses. But when it comes to cooked meats, the contrary theory applies. As meat rests after being cooked, the internal temperatures remain constant or continue to rise, which actually kills off any harmful germs.

Moisture and Quality

Allowing meat to rest after cooking helps keep it moist, which in turn improves overall texture and tenderness. You see, meat is a muscle, which is made up of various constituents like protein, fat, vitamins, and minerals; but mostly, muscle is made up of water. As meat cooks, muscle fibers begin to firm up and contract, which pushes the internal water to the surface of the meat. Some of the water evaporates during cooking, while the rest retains in the meat.

After you remove the cooked meat from its heat source, the water inside needs time to redistribute back through the muscle fibers. If you skip this step and cut right into the meat after cooking, juices will flow out everywhere and the meat will end up dry and flavorless.

Overcooking

When you follow a recipe for cooking a cut of meat, the directions will often instruct you to take the meat off its heat source a little before it is done cooking in order to prevent overcooking. That is because internal temperatures are still hot within the meat, so it will continue to cook as its rests. If you do not allow the meat to rest, you can potentially consume under-cooked meat. If you do not take the meat off its heat source early enough, it can overcook and dry out.

Wrapping Meats

To properly rest meats after cooking, you must wrap them. After a cut of meat is finished cooking, gently wrap it with aluminum foil in a tent-like fashion. This will keep the meat warm after it reaches its peak internal temperature while resting. Depending on the cut of meat, rest times will vary.

Here is a quick guide to suggested resting times for the most popular cuts of meat:

⏲ Roasted Chicken = 5 Minutes, 165°
⏲ Pork Butt = 30 Minutes, 145°
⏲ Whole Turkey = 20 – 30 Minutes, 165°
⏲ Brisket = 5 Minutes, 145°
⏲ Ribs = 0 Minutes, 145° (Enjoy pork, spare, and loin back ribs, RIGHT AWAY!)
⏲ Prime Rib = 15 Minutes, 145°
⏲ Thick Streak Chops = 10 – 15 Minutes, 145°
⏲ Ham = 3 Minutes, 145°

Looking for Top-Choice Barbecue in Carmel?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Which Meats Are Best To Smoke?

For those who love great barbecue, smoking meats is an artistic and worthwhile endeavor. It is a slow and measured cooking method that couples low heat and smoke to add richness, flavor, and tenderness to meat. Although there are various types of meat to choose from when it comes time to plan your meal, there are some cuts that are better left to the grill rather than the smoker.

Continue reading to learn which meats and other foods are well-suited for smoking, and which are not.

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked BBQ, Call
317-688-7290!

Meat Quality

Many misconceive their meat options when choosing a product to smoke. It is not always true that a more expensive or higher-end cut of meat is better in the smoker than a cheaper one. In fact, many suggest that cheaper cuts of meat often work well with smoking since leaner cuts can have difficulty withstanding long hours of cooking without drying out. For this reason, using cheaper meats is a great way to experiment as a beginner smoker.

Cuts of Meat

For smoking meat, the best cuts to use are the ones with enough fat and connective tissue to tenderize and fill with flavor. As fat melts and connective tissues breaks down, meat is kept perfectly moist during smoking. So cuts of meat with high fat and connective tissue generally improve with smoking, and finish tender and flavorful. Meats that are chewy and rough tend to do well in the smoker, such as pork shoulders, ribs, and beef brisket.

Best Meat Choices for Smoking:

Ham
Pork Ribs
Pork Shoulder (i.e. Boston Butt or Picnic)
Beef Brisket
Seafood (i.e. Salmon, Mackerel, Herring, and Cod)
Shellfish (Scallops and Oysters)

Additional Foods to Smoke:

Not only can you smoke meats, you can also smoke various other foods. Here are some recommended foods to try in your smoker!

Spices (i.e. Paprika, Salt, and Liquid Smoke)
Nuts (i.e. Pecan, Almonds, and Walnuts)
Cheese (i.e. Monterey Jack, Cheddar, Gouda, and Gruyère)
Vegetables
Olives (Green or Black)
Bologna or Mortadella
Tomatoes (Cherry or Grape)
Peaches
Capers
Potatoes
Hard Boiled Eggs

Meats Better Prepared Using Other Cooking Methods:

Pork Tenderloin
Steak
Lean Roast
Fish
Shellfish

Get Great BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

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Check Out the New Catering Menu at Rackz BBQ!

Whether you have an upcoming party to plan, a special occasion to celebrate, or a spontaneous family get-together, coordinating dinner arrangements has never been easier.

That’s because Rackz BBQ offers professional and affordable catering services for all events, occasions, and industries throughout Indianapolis and Central Indiana! And now, we have a brand new catering menu that you are sure to love!

Click Here to See Our Catering Menu!

BBQ Restaurant Catering 317-688-7290

BBQ Restaurant Catering 317-688-7290

Let Us Do All the Work!

Here at Rackz BBQ, we really know how to take away the stress and anxiety of organizing food for a large group of people. We offer a comprehensive catering menu filled with delicious smoked meats, authentic barbecue classics, homemade sides and sauces, local desserts, and much more! You find exactly what you are craving on our catering menu, including everything from racks of ribs and smoked beef brisket, to pulled chicken, pulled pork, burnt ends, smoked chicken, macaroni and cheese, barbecue baked beans, coleslaw, cornbread, and seasonal vegetables!

We offer free consultations to discuss your upcoming event and catering needs, and to review our various menu selections. And if you can’t figure out what you want to order, there’s no need to worry! Our skilled culinary specialists and catering directors can customize a catering menu particular to your festivity’s theme, personal preferences, dietary restrictions, and more!

More Than Just Catering

In addition to our full catering menu, Rackz BBQ also provides several client amenities and catering services. Depending on your particular needs, our catering coordinators can provide anything from delivery and drop off service, to set up, breakdown, cleanup, ala carte, and full-service catering.

Our staffs are fully-equipped and experienced to manage any catering order, regardless of size or scope. We use a concentrated approach to ensure your catered cuisines meet all of your expectations. Whether you need to cater a football team, a family reunion, or game night with the guys, we have the affordable and authentic barbecue cuisines that are sure to please any palate.

Let Rackz BBQ Cater For You!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Contact us at 317-688-7290 to learn more about our barbecue catering services and selections, or submit a free email to tell us about your upcoming event. If you don’t have quite enough people to cater, but still have mouths to feed, keep in mind that we also offer call-ahead and takeout orders! Simply give us a call and tell us what you want and when you want it, and pay upon pick up. Call 317-688-7290 and place an order, today!

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3 Top Quality Electric Knives at a Reasonable Cost

If you are someone who enjoys roasting, baking, barbecuing, and smoking meats, a top quality electric knife could come in handy. There are thousands of options on the market for electric knives, all of which vary in blade size, quality, speed, cord length, and much more. In order to ensure you bring home the right match, it is helpful to consider your meat cutting needs before making any final purchasing decisions.

When choosing one to buy, the selection can sometimes be a bit overwhelming. For the average home cook, it is best to choose an electric knife that has a good balance of quality and cost. Fortunately, there are several make and model electric knives that fit this description. Continue reading to review some of our top picks for reasonably priced, top-quality electric knives.

Cuisine Smart CEK40 Electric Knife - For Sale on Amazon.com

Cuisine Smart CEK40 Electric Knife – For Sale on Amazon.com

Cuisine Smart® CEK-40 Electric Knife – $38

This knife comes with a load of features, making it the best “bang for your buck” for someone who just wants a simple, reliable electric carving knife for meat and bread. It is well-noted for its 3 year warranty, as well as, its one-touch safety lock feature and easy-to-release blades. Consumers have also noted that the device can get hot after extended use.

This Product Comes With:

Comfortable Handle
BPA Free Stainless Steel Blades
Wood Block Storage Tray
Bread Blade
Carving Blade
Wooded Butcher Block

Hamilton Beach® Electric Carving Knife – $24

Here is another electric carving knife that comes at a great value. With its durable stainless steel construction and space-saving storage case, you can’t argue the quality you get at this price point. The stainless steel blades are easy to remove and clean, and it is suitable for both meats and breads.

This Product Comes With:

Comfortable Handle
Stainless Steel Blades
Storage Case
Carving Fork

Black & Decker® EK 700 Slice Right Electric Knife – $23

Although close to the price point of the Hamilton Beach model, this Black & Decker electric knife is another great choice for simple, everyday meat and bread carving. It is designed with serrated blades and an ergonomic handle for increased comfort and performance, as well as, safety lock features and easy-release, dishwasher-safe blades.

This Product Comes With:

9” Offset Serrated Blades
Comfortable Handle

Are You Thinking Barbecue For Dinner?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

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Common Disagreements About Barbecue

Barbecue is one of the world’s most ancient cooking methods. Perhaps this is why there are so many divergences and disputes on the subject. Enough time has passed for people to decide what their take on barbecue is, and many disagree, making it quite a controversial topic. For an interesting read, continue below to learn some of the most common disagreements about barbecue. And if you get hungry after reading this blog, just give Rackz BBQ a call for delicious barbecue take-out in Carmel!

BBQ Smoked Meats  317-688-7290

BBQ Smoked Meats 317-688-7290

🖠 The Spelling

It seems like everyone chooses a different version of spelling for the word, “barbecue.” Common spellings include “Barbecue”, “Barbeque”, “BBQ”, “Bar-B-Que”, “Bar-Be-Cue”, and “B-B-Que.” According to professional historians and world linguists, the correct and accepted spelling is “Barbecue”, since the word is likely derived from the Taino Indian word, “barbacoa.” Other versions of spelling are considered idiomatic and informal.

🖠 The Definition

The term, “barbecue” is used as a verb, noun, and adjective. Not only are there various versions of barbecue all around the world, there are thousands of definitions too. It was Steven Pinker, a linguist and evolutionary psychologist of Harvard University, who said, “People are under the impression that dictionaries legislate language. What a dictionary does is keep track of usages over time.” Keep this quote in mind the next time someone tries to define barbecue to you!

🖠 The Meats

Many people disagree on which meats are considered true barbecue. Some argue that barbecue can only be pork, while others insist it is only beef. There is also a large portion of society that deems both meats acceptable for barbecue, and several others who believe barbecue can also include vegetables, nuts, and more. For instance, hog is the only meat considered to be true barbecue in North Carolina, while the Kansas City Barbeque Society (KCBS) says it’s pork, beef, and poultry.

🖠 The Cooking Method

How to cook authentic barbecue is a common dispute within the industry. It is argued that true authentic barbecue should be cooked outdoors over an open fire; but this conception is a little outdated considering the innovative technologies modern day society has available, such as smokers, grills, and more. Others commonly argue that meat must be cooked in indirect heat for it to be real barbecue.

🖠 The History

There are infinite theories regarding the history of barbecue. Such theories suggest that is started with Caribbean and Native American tribes, early colonial settlers, and slavery; while others suggest it is ancient cooking method that began as far back as the hominids during the Palaeolithic and Neolithic eras.

Hungry Yet?

Visit Rackz BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Food Safety Tips for Smoking Meats

Whether you are someone who regularly smoke meats at home, or someone who is ready to try it for the first time, it is important for you to have a full understanding of proper food preparation, safety, and storage. Continue reading to learn what you need to know about food safety and smoking meats.

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!


To get great results from smoking meats, all you really need is low heat, water, flavored wood chips, a smoker grill, a lot of smoke, and of course, your meat of choice. But to get the best results, you also need food safety from start to finish. Below are some important tips that can help ensure you are serving great-tasting, healthy, and safe smoked meat courses to your friends and family.

Before Smoking Your Meat

Thawing and Defrosting:

If in a frozen state, your meat needs to be completely thawed before you can season or cook it in your smoker. There are three primary methods of thawing meat safely: refrigeration, cold water, and microwaving. The safest and most recommended method is to thaw your meat in the refrigerator. Simply keep the meat in its packaging and place it on a plate to thaw overnight. If you need a faster option, the next best method is to thaw frozen meat in cold water. Just place the meat in an enclosed waterproof plastic bag and submerge it in cold water, changing the water every half hour until the meat is entirely thawed.

The least recommended, but still somewhat effective, method is to use the microwave to defrost frozen meat. To thaw frozen meat in the microwave, you will need to understand your microwave’s defrost settings since make and models vary in operation and performance. Refer to the owners’ manual for instructions on how to defrost frozen meat in your particular make and model microwave. If you choose this method, it is important that you immediately cook the meat once it is thawed.

Marinating:

It is important to marinate your meat in controlled temperatures so that bacteria does not contaminate the food. It is safe to marinate meats in the refrigerator, so long as the temperatures do not exceed 40 degrees Fahrenheit. Furthermore, you never want to cross-contaminate marinades. If you want to season your meat with your leftover marinade while it’s cooking, you have to boil the liquid first to eliminate the bacteria that seeped out of the raw meat.

During the Smoking Process

Thermometers:

When smoking meats, you will need two separate thermometers to keep your operate safe. First, utilize your smoker’s built-in thermometer or temperature gauge to ensure the internal compartment remains between 225 and 300 degrees Fahrenheit. Second, use a food thermometer to test the internal temperature of your meat.

The safe internal temperature point depends on the type of meat you are smoking, so be sure to review a chart of recommended meat temperatures. For example, fresh beef, veal, lamb, and pork can be safely consumed at 145 degrees Fahrenheit, while poultry needs to be at least 160 to 165 degrees Fahrenheit before consuming.

After Smoking Your Meat

Resting and Storing:

After you have finished smoking your meat, you must let it rest for the certain amount of time. Rest time is important because the internal temperature remains constant or continues to rise, which destroys harmful germs. If you are not serving your smoked meats right away, you have to immediately chill them. Do this within 2 hours of smoking completion, or within 1 hour if it is a very hot day.

For large cuts of meat, you will benefit by sectioning them off, storing in shallow containers, and covering them with an airtight lid. Keep them refrigerated until they are ready to be reheated and enjoyed. For best results, you want to consume them within 4 days. Freeze them if you cannot consume them within this time period.

Visit Rackz BBQ for Top-Choice Smoked Meats, Ribs, and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. Located conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! Call 317-688-7290 to ask us about our menu prices, weekly specials, or to make a call-ahead takeout order!

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Various Wood Chip Options for Smoking Meat

When it comes to smoking meat, great results start with the type of wood you choose for your smoker. The hot temperatures and quick burning attributes produce a momentous burst of smoke that gives meat a distinct flavor unparalleled to meat cooked any other way.

BBQ Smoked Meats 317-688-7290

BBQ Smoked Meats 317-688-7290


There are several different wood chip options available on the market, all of which deliver unique and individual flavors that can be used alone, or combined to create new tastes. If you are preparing to smoke pork, beef, poultry, nuts, cheese, or fish, you might want to review which wood chip options will give you the type of flavor you are aiming for. Continue reading to learn which options you have to choose from, and how they differ in flavor profiles, composition, burning points, and more.

The Classics:

Hickory – Hickory wood chips are popular because they deliver strong, sweet, bacon-like flavors that are capable of pleasing any palate. Although many claim that hickory wood is too pungent, the aromas produce a strong flavor that is suitable for all cuts of meat.

Maple – In contrast to hickory, maple wood chips deliver a more subtle flavor that can be described as mildly sweet. It is a great “go-to” option for any type of poultry, including chicken, quail, turkey, and small birds. It is also a good choice for grilling cheese and vegetables.

Mesquite – If you are looking for a strong, unpretentious, earthy flavor, mesquite is the classic option to choose. It has one of the hottest burning points among all other wood chips, and works well with any type of red or dark meats, including beef, bison, lamb, and more.

Oak – As a classic wood chip option, using oak can is a full-proof choice because it can be used for any type of meat. It gives off a medium smoky flavor that is slightly lighter than hickory or mesquite. It is commonly blended with other woods, such as cherry, hickory, or apple, but works great by itself too.

Fruit Flavors:

Apple – If you are looking for a fruity flavor that isn’t too strong, apple is the way to go. It delivers subtle sweet apple flavors, and works well with most meats, especially ham. It is a suitable choice for some seafood as well.

Pear – If you smoking poultry and small birds and would like a unique flavor, choose pear wood. You can expect a light, sweet, and fruity flavor.

Cherry – Cherry wood is one of the most popular choices for smoking meats because it can be used for everything. It gives a mild, sweet fruity flavor, and works well with poultry, beef, pork, small game, and more.

Peach – Peach wood delivers a very similar result as pear and other fruit wood chips. It’s a great option for small birds, poultry, and pork.

Mulberry – Mulberry wood chips are a terrific match for pork, poultry, and fish. Because it is very similar to apple wood, it is commonly skipped over as an option. But it is an interesting flavor that is great for white meat and fresh water fish.

Grape Vine – Grape vine wood chips are great for those who want a strong fruit flavor in their product. Even when used sparingly, they will provide a robust, tart fruity flavor that works well with poultry, lamb, pork, and small game birds.

Olive – Olive wood produces results that are very similar to mesquite wood chips. It is slighter lighter in flavor, and works best with chicken.

Nut and Flower Varieties:

Pecan – Pecan is actually another classic. As a fruit nut variety wood chip, you can expect stout fruity flavors in any of your smoked meats. Compared to hickory and mesquite, its flavors are milder.

Walnut – Walnut wood is great for red meats and wilderness game. It delivers a strong and slightly bitter flavor, so it is often combined with other varieties to soften the flavor.

Alder – Alder is a very delicate wood variety that produces soft, mild sweetness in smoked meat. Although most commonly used for salmon, it is also a great option for other kinds of fish, as well as poultry and pork.

Rackz BBQ in Carmel

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue smoked meats and homemade side dishes, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

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