Category Archives: Cooking Tips

How to Clean a Barbecue Smoker

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If you really love to barbecue and smoke meat, it is safe to say that your most valuable tool is your smoker. Smokers are designed to last, making them appear resilient and steadfast; but without proper cleaning and care, your smoker will not continue to perform as it should. More importantly, a dirty smoker can pose health and safety risks. Because smokers seem so durable and resistant to damage, it can be easy to forgo a cleaning use after use. Nonetheless, the chore is important and imminent.

If you have never cleaned your barbecue smoker, or have only cleaned it once or twice since purchasing it years ago, it is highly likely that it is in need of a good cleansing. In fact, it is recommended to clean the insides of smokers every 6 to 12 months, and the outsides every other time it is used. Continue reading for some more important tips like these, including a quick guide to cleaning your smoker.

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

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

Rust and Grease

The biggest and most imminent threat to your smoker is rust. Although smokers are built with a protective coating, it does not last forever; eventually, rust will get through. Rust will deteriorate and corrode the inner and outer components of a smoker, which weakens its structural integrity overtime. At this rate, you can expect to replace your smoker before you should have to. A great way to protect your smoker from premature rust formation is to oil it after every use. Use a store-bought cooking spray, like Pam®, to lightly spray the surface when it cools to around 150 degrees Fahrenheit. You can also apply cooking spray to partly rusted surfaces.

Special Note: As an iron oxide, rust forms when iron, oxygen, and water (air moisture) combine. When these elements come into contact with one another, the iron loses electrons to oxygen atoms; a process called oxidation. Oxidation produces a chemical reaction that forms Fe203, or rust.

Aside from rust, grease is another major threat to both the structural and performance integrity of your smoker, as well as the health of those consuming the barbecued meats cooked in the smoker. Leftover food deposits, grease, and sludge can all accumulate at the bottom and on the cooking rates; Eventually, the sludge can begin to grow mold. Fortunately, a dirty, moldy, smoker can be cleaned with a few common supplies and a little labor.

How to Clean Smokers

What You Will Need:

☑ Old Clothes (or protective apron)
☑ Long Rubber Gloves
☑ Small Shovel
☑ Paper Towels
☑ Scrubbing Brush
☑ Large Bucket Lined With a Garbage Bag

Getting Started:

Cleaning a smoker is a dirty job, so be sure to don all of your protective gear and clothing. This includes old work clothes, long rubber gloves, and large aprons. Once you have all of your gear and supplies ready to go, you can get right to work!

First, remove the cooking grates from inside your smoker. Now you are ready to clean out the sludge and grease. Be very careful to not scrape the metal surface with your shovel. You do not need to scrape the sides. Only scrape from the bottom.

Use your small garden shovel to gently scrape the sludge out from the BOTTOM of the smoker, but do not remove all of the sludge. Leave behind a thin layer to keep the surface slightly oiled to prevent rust. Once you removed as much grease as needed, use paper towels to wipe out the pit. You will get dirty during this part, so be sure you are not wearing anything you care about salvaging, including jewelry.

Now it is time to clean the grates. Do not use soap. Soap is too harsh and will remove too much grease; grease that is needed to keep your grates from rusting. Instead of soap, heat your smoker up and then allow it to cool down. This makes it easier to remove the grease.

Once they are cooled enough to safely handle, wipe them clean with paper towel. For extra dirty grates, use a clean scrubbing brush to gently removed caked-on food debris and sludge. After the grates are wiped clean, give them a light coating of cooking spray to keep them nicely oiled.

Be sure to clean the ash out of the firebox to prevent rust formation. When ash mixes with water or moisture, it can create the reaction that causes rust to form. Ash absorb water overtime, so regularly cleaning it out of the firebox is highly beneficial.

After the inside is finished, it is time to clean the outside surface. Use damp paper towels to wipe the surface of your smoker. Repeat this step as many times as it takes until the paper towels are no longer brown after wiping. Once you are finished, you may choose to spot paint your smoker to make it look like new. Just be sure to use a heat-resistant paint.

Enjoy Smoked Barbecue Meals and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious smoked barbecue meals and 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.

3 Reasons Why You Should Tie a Roast

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It is a common culinary practice to tie up various large cuts of meat prior to cooking, including chicken, beef tenderloin, pork loin, prime rib roast, and more. Although it isn’t a must, tying a roast can give your dish the extra “wow” factor you’ve been missing; it can even add a little convenience. In fact, if you give it just one try, you may never go back to your former roast preparation methods!

Continue reading to learn when you should tie a roast, and how to do it right!

Smoked Meat Dinners 317-688-7290

Smoked Meat Dinners 317-688-7290

Why Tie?

There are several reasons why tying a roast is beneficial. Usually, the reason stems from necessity. For instance, if you are preparing a stuffed entrée, binding the meat will help keep the filing inside during cooking. Likewise, if your roast is greatly misshapen or irregular, tying it up can give it a more uniform look and ensure even cooking.

Here are the top 3 reasons why it may be useful to tie a roast:

❶ A Misshapen Roast – Often times, cuts of meat are uneven in shape and girth. Beef tenderloins, for instance, are usually thicker in the middle and thinner at the ends. By binding the ends beneath the roast, you can ensure even cooking and create a more appealing presentation.

❷ A Filled or Split Roast – If you are preparing a roast that has been split down the center and filled with a stuffing of sorts, you risk losing a large amount of that stuffing during the cooking process. By binding the meat together, you can enclose the roast and keep the filling inside.

❸ A Prime Rib Roast – For a truly lovely prime rib roast, many chefs remove the rib bones and tie them beneath the roast to create elevation during cooking without the use of a rack. This allows the heat to cook the roast evenly, all around.

Choosing a Twine

When it comes to using a twine to tie your meat, consider a butcher’s twine. Also referred to as “kitchen twine”, these products are made of cotton and grip the meat particularly well. Most culinary professionals use and recommend butcher’s twine. Although you may also use linen twine, it is generally more expensive. Avoid using colored, synthetic, or poly twine; but if you are in a pinch, you can substitute unwaxed dental floss.

Steps to Tying a Roast:

➀ Create a slip knot on one end of your roast as the anchor. A slip knot will allow you to adjust the placement and tension of the string while tying up your roast.

➁ Connect the twine to the anchor and begin wrapping it in a series of loose loops around the roast at one inch apart. You may need to shimmy the loops up to ensure you are covering the entire roast evenly.

➂ Once the width of the roast is wrapped, create another piece of twine down the length of the roast, winding around each loop. Pull it tight at the end (do not squish the meat) and then secure it to the anchor knot.

It should look like this:

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

A Tied Beef Tenderloin

Get Great Pork BBQ in Carmel!

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.

Tips for Using Charcoal in a Smoker

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Although many barbecue professionals might urge you to use hardwood logs in a smoker, there are many ordinary people out there that are perfectly fine heating theirs with charcoal. However, there are some proper ways to use charcoal in a smoker, otherwise, you risk jeopardizing the taste of your smoked meats.

Continue reading to learn some recommended methods of using charcoal in a smoker, as well as, some additional meat smoking tips that will have you cooking like a pro!

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

Choosing a Quality Charcoal Product

Not all charcoals are a good fit for smoking meat. For instance, some self-starting products contain lighter fluid additives that induce and accelerate burning. These are not the type of chemicals you want to be cooking with. Not only are they bad for your health and the environment, they will cause meat to taste bad. So when it comes to choosing a charcoal product, the primary objective is to find one that burns for a long time at a continual high heat, and is free of additives.

Charcoal should be as clean and straightforward as possible for the best results. Beware of cheaper brands that add in anthracite or coal to make them burn hotter. Additionally, you want to avoid purchasing charcoal products that advertise “authentic flavors” of hickory or mesquite; charcoal should not have flavors at all. Instead, you can add some wood to your smoker, in addition to charcoal, to produce added flavor.

Modern,” briquette-style” charcoal is the most common on the market. These are manufactured using a natural, clean-burning, sugar-based binding agent that works well with smokers. Just be sure you choose the most wholesome product possible.

Storing Charcoal

Not only is it highly encouraged to use the cleanest, purest charcoal available, it is strongly urged to keep it protected in order for it to remain this way. Be sure to store your charcoal in a dry, temperature regulated area that is free from contaminants. It is not recommended to store charcoal in sheds or garages, since there is a high risk of contamination. Likewise, if charcoal becomes wet, it can be prone to mold growth; it won’t burn very well either.

Lump Charcoal

Lump charcoal is a great compromise between smoking with hardwood and smoking with charcoal, being that it is the closest alternative to smoking meat with hardwood, but without actually using real wood. Lump charcoal is made from real pieces of hardwood that have been fired into charcoal. When used in a smoker, it can render more authentic smoke flavors. Because it burns longer and hotter than standard charcoal products, it is usually more expensive; however, these attributes allow you to use less, which can make up for the initial cost overtime.

Got Barbecue on the Brain Now?

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 at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Did My Chicken Go Bad?

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Can’t remember how long ago you put those chicken breasts in the refrigerator? Attempting to figure out whether or not meat is still okay to eat can be confusing; you don’t want to take a risk, but you also don’t want to waste perfectly good meat. Rather than going back and forth, and potentially making the wrong choice, simply take the time to do a little investigating.

If you are wondering how to tell if your fowl has gone foul, continue reading to learn what you can do to make a safe judgement.

BBQ Smoked Chicken 317-688-7290

BBQ Smoked Chicken 317-688-7290

Consuming spoiled chicken can certainly be unpleasing to the palate, but more seriously, it can be detrimental to your health. For this reason, it is important to know the difference between “good” chicken and “bad” chicken.

The “sniff and stare” test is usually the go-to method of determining the quality of raw chicken. Many people assume they can tell if meat has gone bad by detecting changes in smell, texture, or color. However, this may not be the most accurate approach. Changes like these simply indicate that the meat is aging and losing quality. It is the internal, food-borne bacteria to watch out for, and these are not detectable with a “sniff and stare” test.

Food-borne Bacteria

There are two primary types of food-borne bacteria; one type can make you sick, while the other simply spoils food. Spoilage bacteria will not necessarily give a person food poisoning, but it can cause a stomach ache or digestive issues. You can tell when raw meat has this form of bacteria brewing because it will look and feel slimy, and may have a white film. Eating it will not be a pleasant experience, but it will not send a person to the hospital either. In contrast, bacteria that makes a person sick is not visible to the naked eye, so you cannot tell if it is present in your chicken or not.

Avoiding a Food-borne Illness

The best way to avoid contracting a food-borne illness from such bacteria is to follow the recommended storing and cooking methods for all kinds of poultry, including turkey, duck, quail, and pigeon. According to the U.S. Department of Agriculture’s (USDA), it is important to always cook poultry to an internal temperature of at least 165 degrees Fahrenheit.

If you have raw chicken in your refrigerator for a few days, you can put it in your freezer to preserve its quality, so long as the freezer is set to 0 degrees Fahrenheit or less. Bacteria will not grow in the freezer under these conditions. After thawing your chicken, the USDA suggests cooking it within two days to remain safe. If you thaw out your chicken, but do not use all of it, you can re-freeze it again as long as it wasn’t cross-contaminated in any way. When it comes to any kind of raw meat, just remember:
When in doubt, toss it out!

Come Try the Excellent Smoked Chicken at Rackz BBQ!

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.

What You Need to Know About BBQ Rubs

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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.

The Benefits of Wrapping and Resting Your Meats After Cooking

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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.