I am always aspiring to achieve everyday gourmet for my Med Diet fare.
I learn a lot from Michelin star chef's cookbooks - but what about the BBQ?
What can we learn from the masters of the BBQ: The Pit Masters?
One of my new go-to cookbooks from master Med Chef Ottolenghi says in his cookbook Flavour, on charring:
"...an epic revelation. Such is the power of heat, smoke and some neat black stripes."
Equipped with my new BBQ, see my blog How to choose a BBQ 2024, I was even more eager to put it to good use this summer, and to up my aspiring Pit Master game.
During my summer holidays, my partner and I were hosting his teenaged boys in the Med, who came with un grand faim… In anticipation of this meat-loving clan, I tuned in to some Pit Master cooking shows on Netflix, with a top up of google searches, to prepare.
Are you ready to take your BBQ skills to the next level?
Looking to squeeze some BBQ mastery into your Labour Day weekend?
In this blog I share what I’ve learned of the secrets of Pit Master BBQ, with some recipes that won over my meat-loving crowd - plus some Med Style smokey grilled fish & veg favourites of mine!
PIT MASTER BBQ TIPS
Secrets of the BBQ Pit Master
First off, what is a BBQ Pit Master, where did the title come from, and who are the world's top Pit Masters?
In the world of barbecue, the title of, “Pit Master” is the most coveted.
So what exactly is a Pit Master?
Literally, a pitmaster is "a person who oversees the cooking done in a barbecue pit: a professional or skilled barbecue," according to Webster Dictionary.
While - according to my research - the origins of BBQ are unclear, in the United States BBQ has a strong association with the South. Today, BBQ remains a beloved tradition in the South and across the United States, with Pit Masters continuing to push the boundaries of what is possible with smoked meat - with appreciation to the many Pit Masters who have helped to elevate BBQ to a true art form!
Being labeled a Pit Master is a bit vague. There’s no official school or program one completes to achieve mastery. No crown (except reality TV show accolades) or diploma or plaque comes with being a Pit Master. Pit Masters seem to be self or community appointed. The common denominator seems to be that a true Pit Master not only has mastered their techniques to create great BBQ, but they are capable of using any pit, or grill to do so.
From my Netflix and Google research it seems that there is a formula for BBQ Pit Mastery (see section below). From choosing the perfect cuts of meat to mastering the art of smoke; choosing the right wood chips for smoking and the art of controlling the temperature; to the ultimate result of a perfect smoke ring, bark, and tender meat.
Smoke ring: The coveted pink ring that forms around the edge of smoked meat is a sign of true BBQ mastery. Pit Masters know how to achieve the perfect smoke ring by controlling the temperature and using the right combination of wood chips.
Bark: The crispy, flavourful crust that forms on smoked meat is known as the bark. Pit Masters know that the key to a perfect bark is a balance of moisture, heat, and smoke.
Tender meat: The ultimate goal of any Pit Master is to create tender, juicy meat that melts in your mouth. By using the right cuts of meat, marinating properly, and cooking at the right temperature, to achieve BBQ perfection.
The BBQ Pit Master Formula
#1. Choose the Right Meat: The first step to a successful BBQ is choosing the right cut of meat. Pit Masters recommend using high-quality cuts of meat such as brisket, ribs, or pork shoulder. Look for marbling in the meat, which will help keep it moist and flavourful during the cooking process.
#2. Preparing the Meat: Before you even think about firing up the grill, make sure to properly prepare your meat. Trim off any excess fat, season generously with your favourite rub or marinade (see recipes below), and let it sit for at least an hour (however, over night recommended) to allow the flavours to penetrate the meat.
#3. Temperature Control: One of the most important factors in BBQ is temperature control. Pit Masters use a good quality thermometer to monitor the temperature of the grill and the meat (I found these on Amazon). This will ensure that the meat cooks evenly and to the perfect cuisson.
#4. Low and Slow: The key to tender, juicy BBQ is cooking low and slow. Pit Masters recommend cooking at a low temperature (around 225-250°F / 107-120°C) for a longer period of time. This allows the meat to break down slowly, resulting in a melt-in-your-mouth texture.
#5. The Stall: Don't panic if your meat hits a temperature plateau during the cooking process. This phenomenon, known as the stall, is completely normal and happens when the meat releases moisture and cools itself down. Just be patient and let the meat do its thing.
#6. Resting the Meat: Once your meat has reached the desired temperature, resist the urge to dig in right away. Let the meat rest for at least 15-20 minutes (and up to 2 hours depending on the cut) to allow the juices to redistribute. This will result in a juicier and more flavourful bite.
#7. Sauce Wisely: While sauce can add flavour to your BBQ, Pit Masters advise using it sparingly (and on the side). Too much sauce can overpower the natural flavours of the meat. Instead, brush on a thin layer of sauce during the last few minutes of cooking for a delicious finishing touch.
Pit Master Tips for a Gas BBQ
While traditionalists may swear by charcoal grills, we can also convert Pit Mastery to a gas BBQ with delicious results - "Pit Masters know how to work their magic on any type of grill."
The key is to preheat your grill properly, use high-quality wood chips for added flavour, and always keep an eye on the temperature to ensure even cooking. With a few simple adjustments, you can turn your gas BBQ into a Pit Master BBQ masterpiece.
Here are a few tips I've learned to turn your gas BBQ into a smoker:
Use wood chips or chunks to add that signature smoky flavor to your gas-grilled meats.
Use a water pan to keep your meats moist during the cooking process.
Make sure to preheat your grill and soak your wood chips before adding them to the smoker box. This will help create that delicious smoky flavour that BBQ enthusiasts crave.
I also learned that for a gas BBQ, creating indirect heat helps the smoke to engulf the meat. To create indirect heat, only fire up half of the BBQ elements, and cook the meat on the unlit side. Place the smoker box on the hot lit side - and close to the meat on the unlit side.
To achieve the ultimate smoke ring, bark, and tender meat, it's important to monitor the temperature of your gas BBQ smoker and adjust as needed. Use that meat thermometer to ensure your proteins are cooked to perfection, and don't be afraid to experiment with different wood chips to find the perfect flavor profile for your BBQ creations.
Creating mouth-watering BBQ Flavour...
Crowd-pleasing Pit Master Recipes
Marinades
Rubs
Sauces
MARINADES
The Classic Pit Master marinade: (Best for beef) This tried and true recipe combines soy sauce, Worcestershire sauce, garlic, brown sugar, and a splash of bourbon for that extra kick. Let your meat marinate in this delicious concoction overnight for maximum flavor infusion.
The Spicy Pit Master marinade: (Best for poultry or pork) for those who like a little heat. This recipe calls for hot sauce, cayenne pepper, paprika, and a touch of honey to balance out the spice. Slather this marinade on your meat and get ready for a flavor explosion.
The Unique Pit Master marinade: (Best for fish and poultry) This recipe combines orange juice, lime juice, cilantro, and cumin for a refreshing and zesty flavour profile that will leave your guests impressed.
The Sweet and Tangy Pit Master marinade: (Best for poultry or pork) This recipe features pineapple juice, ketchup, mustard, and apple cider vinegar for a mouthwatering combination of flavours. Brush this marinade on your ribs or pork chops for a deliciously sticky glaze.
RUBS
A key take-away from my Netflix Pit Master series research was to apply a binder of mustard to the meat - which helps the rubs to stick better to the meat.
Sweet and Spicy Rub
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic
- 1 tablespoon onion
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
Mix all the ingredients together and rub generously onto your meat before grilling. The combination of sweet and spicy flavours are a delight.
Smoky Chipotle Rub
- 2 tablespoons chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
This rub packs a punch with its smoky chipotle flavor. Rub it onto your meat for a bold and delicious kick.
Tangy Citrus Rub
- Zest of 1 lemon
- Zest of 1 lime
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
The bright and tangy flavours of citrus combined with savoury herbs make this rub a standout - a burst of freshness with every bite.
SAUCES
The best BBQ sauces from Pit Masters.
Smoky Hickory BBQ sauce. This sauce is packed with rich, smoky flavor that will transport you straight to a summer cookout. The perfect balance of sweetness and tanginess. To make this sauce, simply combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika in a saucepan. Let it simmer for about 15 minutes, stirring occasionally, until it thickens up to your desired consistency. Brush this sauce on your ribs, chicken, or pulled pork
Sophisticated Bourbon BBQ sauce. This sauce combines the rich flavors of bourbon, molasses, and Dijon mustard for a sauce fit for a BBQ connoisseur. Simply combine all of the ingredients in a saucepan and let it simmer for about 20 minutes, stirring occasionally, until it thickens up. Brush this sauce on your ribs or brisket for a gourmet touch
Tangy Carolina Gold BBQ sauce. This mustard-based sauce is a Southern classic, with a tangy and slightly sweet flavor that pairs perfectly with pulled pork or smoked sausage. It's a must-have for any BBQ lover looking to add a little Southern charm to their grill.
BBQ Pit Master Med Style
To me nothing is more Med than smokey BBQ grilled fresh fish & veg from my Med Garden.
Jade's Simple Fish Marinade
Lemons (1/2 per fish)
Garlic, peeled for pressing (1 clove per fish)
Mediterranean Olive Oil
Salt n Pepper to taste
Fresh basil or lemon thyme, chopped (handful)
Jade's Fav Charred Veg
Broccoli
Asparagus
Sweet Bell Peppers
Sweet Potatoes
Med Chef Ottolenghi advises that all BBQ benefits from oil and aromatics (fresh herbs) applied directly off the grill.
I found these Pit Master Salmon recipes @SmokedBBQSource.com
Salmon Wet Brine
1 quart water
½ cup kosher salt
½ cup brown sugar
Salmon Rub
1 tbsp brown sugar
½ tbsp Kosher salt
½ tbsp black pepper
½ tbsp granulated garlic
½ tbsp smoked paprika
½ tbsp chili powder
5 tbsp hot honey (or regular honey if you do not like spice)
¼ cup chopped green onions for garnish
Brining
Soft boil the water and add the salt and brown sugar. Whisk the ingredients together and let the brine simmer for about 20 minutes until the salt and sugar are fully dissolved. Transfer the brine to a glass container and let it cool in the fridge for at least 30 minutes. The brine should be fully cooled – do not place your salmon in the brine while it is still hot, as it will begin cooking your fish prematurely.
Once the brine is cool, place the salmon into the container with the skin side facing up. Cover the container and let it brine in the fridge for a minimum of 4 hours.
Once your salmon has brined, you can remove it from the solution and rinse it off under cold water. Rinsing the salmon is essential because you want to remove any excess salt from the exterior of your fish. Failing to rinse your salmon will result in an over-salty flavor.
You want to let the salmon sit and dry out at room temperature for about two hours. Ideally, you want to rest the salmon in a cool, breezy environment. As the salmon dries out, you will notice it begins to get a shiny exterior skin known as a pellicle. This pellicle will help the smoke stick to the salmon during the cooking process.
2. Seasoning
Add all the seasoning ingredients into a bowl and mix until they are well combined, then season each piece of salmon.
3. Smoking
Preheat your smoker to 175°F/80°C
For the smoker box, a light wood like pecan or cherry is recommended, so you don’t overpower the flavour of the fish.
The goal is to smoke the salmon very slowly at a low temperature, keep a steady temperature for at least 2-3 hours. The biggest issue you will run into when smoking salmon is temperature. If the heat gets too high during the cooking process the salmon will begin to cook too quickly.
You want to let the salmon smoke until it reaches an internal temperature of 150°F/65°C. Start testing the internal temperature around the 2-hour mark.
4. Resting
Once your salmon reaches an internal temperature of150°F/65°C, remove from the smoker and let the salmon rest at room temperature for 1 hour.
To create a glaze, add a drizzle of honey for sweetness and add back to the grill briefly to caramelise.
To garnish, top with a final drizzle of hot honey and a sprinkle of chopped green onions.
I've learned a lot I didn't know about BBQ from this Pit Master BBQ research - and form testing out the recipes on my guests this summer.
How to turn my gas BBQ into a Pit Master smoker has been a revelation.
& Learning about smoke rings, bark and meat tenderising has definitely upped my BBQ game.
My new meat thermometer makes me feel Michelin star Pit Master of my own BBQ.
One thing to keep on hand are extra gas tanks for the BBQ - Pit Master smoking on low temperatures eats up your gas on the gas BBQ - but well worth it.
I still have a lot to learn about gas BBQ Pit Mastery - and I'm enjoying the experiment fully :)
Share your BBQ mastery tips & grill recipes in the comments below!
Anyone hungry??
Jade
Lewon Med
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