Rackz BBQ Has the Smoked Meats and Homemade Cuisines You CRAVE!

Posted on September 21, 2018 by RackzBBQ

At Rackz BBQ, you can certainly tell the difference in quality when you taste our cuisine! Our meticulous emphasis on fresh ingredients and authentic flavors is just the start of what sets us apart from other barbecue restaurants in town. From smoked meats and grilled classics, to homemade sides, popular desserts, and more, you will find everything you crave at a price you can afford!

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

Your Friendly Neighborhood BBQ Joint

Rackz BBQ cooks up delicious home style barbecue right here in Carmel, Indiana. Choose from our wide selection of smoked meats, savory sides, and delectable starters to enjoy an authentic barbecue dinner you’ll not soon forget. From loaded BBQ chips and burnt ends, to smoked brisket, ribs, chicken, sausage, salads, pies, and more, there is something for everyone on our made-from-scratch barbecue menus! We also offer children’s selections, call ahead takeout orders, and local catering services!

That’s Right. We Cater!

Here at Rackz BBQ, we offer professional and affordable barbecue catering services for all events, occasions, and industries throughout the Indianapolis areas. Our catering managers provide free consultations to discuss your upcoming event and catering needs, and to review our various menu selections. We can also customize a catering menu specific to your party’s theme, personal preferences, dietary restrictions, and more!

Along with our catering options, we offer delivery services, drop off service, set up, breakdown, and cleanup for all clients. Choose from a variety of catering packages, including ala carte service, delivery and drop off service, or full service catering. Aside from catering, we also accept call-ahead orders for pickup when you just don’t feel like cooking dinner! You simply can’t go wrong with great barbecue! Check out our popular catering menu, today!

Choose Rackz BBQ for Your Next Meal

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.

Tips for Smoking Hard Boiled Eggs

Posted on September 14, 2018 by RackzBBQ

For all you vegetarians out there, you too can enjoy tasty fares straight out of the smoker! There are several foods that fit the vegetarian diet plan, including cheese, nuts, fruit, and yes, even eggs. You may be asking yourself how it is possible to cook eggs in a smoker; but it is more than just possible, it’s actually quite delicious!

Continue reading to learn some easy tips for making smoked eggs like a pro!

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

Starting Note

Smoked eggs must go through a three-part process is important in order to get great results. They will be hard-boiled, then dehydrated, and finally, smoked. During the entire process, the egg shell will stay intact, even turning a dark color from the absorption of smoke. One of the most important parts of the whole smoked egg process is selecting a quality product.

Choosing the Eggs

Start the process off right by selecting the right carton of eggs. When buying eggs for the smoker, the general rule of thumb is to stick with small white eggs. Smaller eggs have stronger shells that will stand up to the smoking process. Another rule of thumb is to use eggs that are a few days old because they tend to peel better. If you must use fresh eggs, try steaming them for a few minutes before boiling them, which will make the shell come off easier.

Boiling the Eggs

The key to hard boiling the eggs is to not let the shells crack. Here’s some tips for preventing this from happening: First, add your eggs to the pot. Then add enough water to the pot so that the eggs are covered by 1 inch of water. Then add one tablespoon of white vinegar to the water and turn on the burner. Bring the water to a rapid boil, then cover the pot with a lid and turn the burner off. Let the eggs sit for 10 minutes without lifting the lid. After the 10 minutes are up, transfer your eggs to an ice bath to cool them down. Be sure not to crack the shells while handling the eggs.

Preparing the Eggs

Inspect the eggs to see if any shells are cracked. Set cracked eggs aside for something else; do not use them in the smoker. Place the remaining eggs that you will be using in the refrigerator to sit overnight. The next day, you will need to make a brine for the eggs. Simply mix together 1 cup of salt brine with 1 quart of water to make the brine. Place the eggs in the brine and let them sit for 72 hours.

Smoking the Eggs

Before you can smoke your eggs, you must dehydrate them first. Do this by setting your oven to 140 degrees Fahrenheit and baking the eggs for 4 hours. After you take them out of the oven, you can prepare your smoker. Set the smoker to 195 degrees Fahrenheit. You will smoke the eggs for 5 or 6 hours, turning them every couple of hours throughout. Be sure to monitor the internal temperature of your smoker during the cooking time. If it gets too hot, the eggs will explode.

Storing and Enjoying the Eggs

When the eggs are done smoking, let them cool completely, and then place them in the refrigerator for one day. After 24 hours are up, simply peel one back and enjoy all by itself! Pair your smoked eggs with a charcuterie of smoked cheese and nuts too!

Visit Rackz BBQ for Smoked Meals and More!

Rackz BBQ
317-688-7290

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

Top 10 Tips for Barbecuing

Posted on June 29, 2018 by RackzBBQ

Whether you are a beginner or expert at barbecuing, there are 10 easy tips that lay the foundation for great results. Continue reading to learn how you can achieve great barbecue by sticking with the basics.

Smoked Meat Dinners in Carmel 317-688-7290

❶ Choose Quality Meats

Barbecue is known for using cheaper cuts of meat, like pork shoulder, ribs, and chicken. But “cheap” does not mean low quality. Quality meats are local, fresh, and properly stored. Be sure you are not shopping at the clearance section of the meat aisle, nor opting for packaged meat that has been sitting in your deep freezer for the past two years. If you want truly great results, make sure your meat is fresh and safe for consumption.

❷ Do Not Reuse Your Marinade

Using the same marinade more than once is a big mistake. Used marinades contain illness-causing bacteria from the raw meat that was soaking in it prior. The residual bacteria will spoil or contaminate anything else you put back into the bag, which can make everyone very sick.

❸ Season Your Meat With a Quality Rub or Sauce

Never be afraid to spice up your cut of meat before barbecuing. In fact, a quality rub, marinade, or sauce can really enhance the flavor of your smoked meats. Learn from others by looking up recipes online, and asking friends and family for their barbecue recipe secrets.

❹ Use the Proper Wood

Using the proper wood to smoke your meats is crucial to achieving great results. Different woods will render different levels of smoke, so choose one that will compliment your cut and your palate, perfectly. Read our blog that discusses The 4 Most Popular Woods for Smoking Meat to get some ideas.

❺ Soak Your Wood Chips in Water

Soaking wood chips in water prior to smoking is an age-old barbecuing tip handed down from professional pit masters. Soaking wood chips will prolong their life in the smoker, which promotes longer periods of smoldering, thus producing more smoke. Keep some extras soaking in water to toss them in periodically as they old ones burn up.

❻ Always Clean Your Smoker Before Using It

A clean smoker delivers the more honest and natural flavors of your barbecued meats. If you want great results, you have to start with a clean slate, literally. In fact, most manufacturers suggest cleaning smokers and grills after every single use. Read our blog to learn How to Clean a Barbecue Smoker.

❼ Never Add Lighter Fluid Directly to a Lit Grill

You never want to add lighter fluid directly to a flame, whether on a grill, in a bonfire, or a spit roaster. This produces carcinogens that cause immediate flare ups, which can catch the trail of liquid from the bottle and come back at you.

❽ Always Thaw Your Meat Properly

Improperly thawed meats will not render the same taste, texture, color, or quality as meats that are properly thawed from the freezer. Furthermore, they can pose a long list of health risks since they generally stay cold and raw in the center, thus promoting heightened bacterial growth when left sitting out.

❾ Practice Proper Temperature Management

While smoking your meats, it is imperative to maintain proper the proper heat levels in order to save time and money. Purchase a simple grill gauge to monitor your temperature to get even cooking results. Read our blog about Recommended Tools for Smoking Meats.

❿ Maintain Safe Temperatures After Cooking

Once you have removed your cooked meats from the heat, it is important to keep them at safe temperatures to prevent food borne illnesses and digestive discomfort. Read our blog about Food Safety Tips for Smoking Meats.

Visit Rackz BBQ for Delectable Barbecue and More!

Rackz BBQ
317-688-7290

How to Enhance the Flavor of Smoked Brisket

Posted on June 15, 2018 by RackzBBQ

If you wish to add flavor to a brisket, it is important to choose your seasonings carefully. After all, your primary goal is to enhance, not overpower. With the right knowledge, you can easily create a beautifully balanced flavor profile that leaves your mouth watering for more.

Continue reading to learn some helpful tips for seasoning and smoking beef brisket.

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Whether you are someone who prefers rubs or marinades, there are some basic brisket standards you should follow.

Start With Good Wood

The fundamental component for smoking barbecue brisket is the smoke, which starts with the wood. Most professionals recommend using a wood option that does not render a strong or bitter smoke profile, since beef brisket is already cooked for a long period of time. Stick to mild flavored woods like oak, which is a staple for brisket. From there, you can add other varieties of wood that pair well with brisket without overpowering the flavor, like apple or hickory. If you are someone who really loves mesquite flavors, it is recommended to do so sparingly with barbecue beef brisket.

Rubs and Marinades

Dry rubs are very popular for smoking meats, especially beef brisket. That is because all seasonings are great for flavoring a brisket. Get creative, or simply stick to your favorites. Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn’t come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.

Marinating is another option for smoked brisket. It is a general rule of thumb to marinate beef for a full 24 hours to ensure the fibers have absorbed the flavors as much as possible. For tender beef, you want to stick to an acid-based marinade, which is why lemon juice and vinegar are common choices. Use either lemon or lime juice, or use a vinegar-based marinade; then simply add the seasonings and spices you love most. For sweeter brisket, add brown sugar; for something spicy, go with some cayenne or crushed red pepper. See our blog about recommended tips for marinating cuts of beef.

Bastes and Mops

In the world of barbecued smoked meats, a “mop” is not something you clean with. Instead, a “mop” is a colloquial term used to describe a thin, sauce-like mixture used to keep the meat moist during the cooking process, which enhances the overall flavor of meat. This sauce is also called a “baste.” Traditionally, large cotton cooking brushes are used to baste meats, but there are several other cooking tools that work just as well. Mops should be thin like water. They should not contain too much acid-based seasoning because it can make the meat too bitter. It is important to not use too much sugar-based ingredients, like tomato cause, because too much sugar can make a brisket burn (this is especially true if you are using an offset fire box smoker).

Table Sauces

Sauces are added to smoked briskets after they are done cooking, which is why they are commonly referred to as “table sauces” or “finishing sauces.” They can come in a wide range of viscosities and flavors, from sweet and tangy to spicy-hot. Most table sauces for briskets are tomato-based, but since they are not exposed to heat, they will not burn, so they can contain whatever you want them to.

Come to Rackz BBQ for Lip-Smacking Beef Brisket!

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious beef brisket 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.

How to Clean a Barbecue Smoker

Posted on June 8, 2018 by RackzBBQ

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.

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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
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.

A Basic Recipe for Seasoning Baby Back Ribs

Posted on May 11, 2018 by RackzBBQ

When you are new to smoking barbecue, it is wise to start with the basics and work your way up the learning curve. One great way to do this is to memorize some fundamental “ground” recipes for certain cuts of meat you intend to work with. A good choice for beginners are baby back ribs since they are an easy cut if meat to season and prepare well.

Continue reading to learn a rudimentary recipe for seasoning pork ribs.

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Whether you are cooking with a conventional smoker or Weber-style kettle grill, baby back ribs will turn out juicy and delicious if you use the right combinations of seasonings and technique. They are a real crowd pleaser, so mastering this recipe and then building on top of it will lay the foundation for you to become a meat smoking expert. There are infinite ways to season and dress pork ribs, so get familiar with this basic recipe, and then make it your own by changing it overtime!

Starter Baby Back Rib Rub:

☑ Firmly-Packed Brown Sugar 1/4 Cup
☑ Sweet Paprika 1/4 Cup
☑ Black Pepper 3 Tablespoons
☑ Coarse Salt 3 Tablespoons
☑ Hickory-Smoked Salt 1 Tablespoon
☑ Celery Seeds 2 Teaspoons
☑ Garlic Powder 2 Teaspoons
☑ Onion Powder 2 Teaspoons
☑ Cayenne Pepper 1 Teaspoon

Notes:

✏ This recipe calls for 2 to 3 teaspoons of seasoning per pound of meat, and makes around 1 cup.

✏ If you do not have hickory-smoked salt, you may use more coarse salt instead. If you are looking for hickory-smoked salt, you will find it with all the other seasonings in the grocery store.

✏ You can substitute hot paprika in place of sweet paprika if you want a spicier finish.

✏ Be sure to follow instructions for your smoker or grill to properly slow cook your baby back ribs.

✏ This seasoning recipe is also a great starter for pork shoulders, chicken, and other types of pork ribs.

Preparation:

Mix all the ingredients together in a large mixing bowl; no need to use a sifter or blender. In fact, your hands are the best tool you can use for this part. Just be sure to break up all the lumps really well. To store this seasoning rub, place it in an air-tight container and keep it in a cool, dry place. It will be good to go for up to 6 months.

Looking for Premium Baby Back Ribs in Carmel?

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.

Recommended Tips for Marinating Cuts of Beef

Posted on April 13, 2018 by RackzBBQ

Can’t decide what to make for dinner tonight? You can never go wrong with beef!

Beef is a delicious and highly versatile meat that is easy to prepare, even for the typical novice cook. However, it is a stronger, tougher meat, which means it could use some tenderizing. A great way to tenderize a cut of beef, and enhance its flavor at the same time, is to use a marinade.

As an added bonus to using beef marinades, there are endless combinations of spices, sauces, and other ingredients to use, so you can get as create as you like! Continue reading to learn some helpful information about beef marinades, including popular recipes and recommended marinating times.

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A Strong Marinade and the Right Timing

The two most influential factors to tenderizing a tough cut of beef is a strong marinade and time. With these two factors in perfect balance, you can amaze your friends and family with a juicy and flavorful beef roast, brisket, steak, and more! If you are already working with a tender cut of beef, you can still benefit from using a marinade in terms of taste and nutrition.

The General Rules for Marinating Beef

The general rule of thumb is to use a quarter cup of marinade per each pound of beef. So if you are working with a 7 pound brisket, you would need to use 1 ¾ cup of marinade for the entire cut. You can use any container with an airtight seal to marinade your meats, however a 1 gallon zipped-locked plastic bag works wonders, and it is disposal so you have less clean up. Larger cuts of beef that cannot fit into a 1 gallon bag can be placed in a sealed container instead.

Do not use a metal container if your marinade contains an acid-based ingredient like vinegar, citrus juice, and tomatoes. This will make the meat taste very unpleasant since metal reacts with the acid. When storing and marinating your beef, be sure to turn the meat periodically so that the mixture contacts all sides, equally. Keep your marinating meal in the refrigerator between 32 and 37 degrees Fahrenheit.

Beef Marinade Recipes

The most effective marinades are those made from a universal base of liquid and acid. From there, you can add any herbs, spices, sauces, and other ingredients to build a flavor profile. You can combine them all together naturally, or you can blend them together in a food processor (or blender) to create a puree. Here are some tasty beef marinade combinations you can try:

Brisket – Worcestershire sauce, garlic salt, onion salt, pepper, liquid smoke, ketchup, brown sugar, lemon juice, mustard, and hot pepper sauce.

Rump Roast – Soy sauce, vegetable oil, lemon juice, Worcestershire sauce, mustard, garlic, and pepper.

Chuck Roast – Soy sauce, orange juice, Worcestershire sauce, and brown sugar.

Pot Roast – Soy sauce, red wine vinegar, olive oil, Worcestershire sauce, ketchup, mustard, fresh rosemary, and garlic.

Steak – Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, pepper, hot pepper sauce, and garlic.

Standard Marinating Times

The amount of time you marinate your cut of beef is important, but it is also dependent on the type of meat you are preparing. Use the guide below for some average marinating times for the most popular cuts of beef.

↣ Brisket (Trimmed) 10 – 12 hours
↣ Brisket (Untrimmed) 16 – 18 hours
↣ Chuck Steak 4 – 6 hours
↣ Chuck Roasts 8 – 10 hours
↣ Flank Steak 4 – 6 hours
↣ Rib Steak 30 minutes – 1 hour
↣ Rib Roast 1 – 2 hours
↣ Round Steak 4 – 6 hours
↣ Sirloin Steak 2 – 4 hours
↣ Tenderloin Roast 1 – 2 hours
↣ Tri-Tip Roast 4 – 6 hours

Visit Rackz BBQ for Mouthwatering Beef Brisket and More!

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The Benefits of Wrapping and Resting Your Meats After Cooking

Posted on March 9, 2018 by RackzBBQ

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?

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Which Meats Are Best To Smoke?

Posted on March 2, 2018 by RackzBBQ

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.

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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
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.

Common Disagreements About Barbecue

Posted on February 9, 2018 by RackzBBQ

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!

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🖠 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?

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Rackz BBQ
317-688-7290