Purchasing a high-quality barbecue/smoker is not an easy decision. Before buying a pit, most people put some serious thought into it. There are many quality pit builders across the United States, and a variety of different cooking platforms. Before you pulled the trigger and purchased your Lone Star Grillz you have likely visited our website, engaged other LSG owners on social channels and frequently watched LSG content on YouTube.
You finally decided on the new grill/smoker you want, selected the upgraded options, and placed your order online. It’s been a few months, now you have received email notification that fabrication of your new pit has begun. It’s been a few more weeks and now your new LSG has shipped, and the delivery date is set. You are about to embark on the greatest barbecue journeys of your life. Before you get started there’s a few things we recommend before the inaugural first cook.
Proper care and maintenance of your Lone Star Grillz barbecue pit/smoker will offer you and your family generations of quality barbecue. There’s no doubt your Lone Star Grillz will come up as a topic of discussion at all your backyard gatherings, parties, and events. Keep your Lone Star Grillz out of the elements, and free of water pans and ash when not in use to extend its lifespan. For more information visit our website at https://lonestargrillz.com or call us at 866-206-5245 or visit our YouTube channel at https://www.youtube.com/@lonestargrillz.
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BBQ is nothing without its spice, and the spice method you choose to use can create very different (and very flavorful) effects. BBQ is about way more than the sauce that you apply at the very end!
Most people have only tried one or two methods! Yet we encourage you to try them all—you might discover a new favorite.
A dry rub is a blend of dry herbs and spices that gets applied directly to the surface of the meat before you cook it.
Different dry rub blends exist, and it's important to choose one that compliments the meat you choose.
The purpose of a dry rub is to create a glorious flavored crust on the exterior of the meat.
Also known as a "wet rub," a marinade lets you make every piece of meat extremely flavorful. You bathe the meat in a sauce of your choice and let it sit for about thirty minutes.
Marinating meat results in a very tender piece of cut as long as the piece is thin enough to absorb your marinade of choice fully.
If you have a large cut of meat like a large brisket, marinading won't help; the meat will simply be too large to absorb all the flavor. Enter injecting, the art of infusing flavor throughout the meat by strategically shooting flavor directly into the muscle.
Injections also save time, as you don't have to let the meat sit as long as you would if you chose to marinate.
A paste is something like a dry rub and is something like a marinade. You create a thick paste and spread it over the meat before cooking.
You'll get a concentrated burst of flavor rather than the fully infused flavor of a marinade or injection, and you won't get the same crust you'll get with a rub. Nevertheless, certain pastes deliver incredible flavor.
Adding a sauce or a glaze at the end of the cooking process can add a layer of flavor. If the sauce is allowed to cook a little bit, you can get a very nice caramelized flavor layer.
Often, this is the final step in the cooking process. Sauces and glazes are often added to meat that has been marinated, injected, or even dry rubbed. A sauce alone rarely offers the best results.
A cedar plank or other wood plank can be soaked in water and used as a base for grilling fish or poultry if you don't have time to do a slow smoke. You get a slight, pleasant, smoky flavor.
You can also tie herbs into bundles and insert them into certain meats to get a fresh, herbal flavor for your heat.
When you purchase a grill from Lone Star Grillz, you get the power to experiment with all sorts of flavor combinations and cooking methods to expand your personal culinary universe.
We look forward to seeing what you make!
]]>There’s no doubt Lone Star Grillz has no shortage of grills that can accommodate everything from backyard barbecue, competition barbecue, catering outfits, pop-ups and full-time barbecue restaurants. If you are reading this, it’s likely you are considering starting a catering business or expanding an existing one. So, what is the best pit for catering? To answer this question there’s a few things to consider.
When we hear the term craft barbecue, we think of low and slow barbecue such as brisket, ribs and pulled pork cooked over a clean burning hardwood fire in an offset smoker. Barbecue cooked low and slow in an offset cooker is hard to beat. But is it the best for catering?
One of the best parts about cooking on an offset smoker is the experience of being outdoors, tending the fire, manipulating the coal bed, and feeding it fuel every 45 minutes or so. As great as this is, it’s one of the challenging aspects of catering with and offset smoker. Staying up all night tending a fire, then prepping and cooking the sides, delivery, along with set-up and clean-up can make for a long day or two. If you plan on being an owner operator caterer, an offset barbecue may not be the best option for you.
Catering on site is always fun but it comes with some challenges depending on the menu and equipment at your disposal. If you have ever cooked a full barbecue menu for 100+ people you likely have experienced some pitfalls along with your successes. Cooking a full menu of two proteins, and multiple sides is no easy task. This is even more difficult if your menu consists of “The Big Meats” (briskets and pulled pork) and you are an owner operator caterer. I think we can all agree it’s not an easy task to relocate your pits, fuel source, accessories, food products and setup a mobile kitchen.
Due to these challenges many caterers choose to cook off site and deliver the finished food products in insulated commercial food warmers and coolers. This business model has been extremely successful for many caterers and commercial kitchens.
This may sound redundant but it’s something to consider when setting up your business model and plays into the two previous questions. Having a staff greatly increases your overhead expenses but also increases the efficiency of your business and expands your bandwidth.
Many of our customers started their catering business from their passion for barbecue as a backyard barbecue enthusiast. This natural progression from backyard barbecue enthusiast to owner operator caterer is not uncommon in the barbecue catering industry. The transition from barbecue enthusiast to caterer/pitmaster, to full time barbecue establishment with full time staff, is a few decisions away from being a reality. There’s no doubt this will resonate with many of the people reading this and know how beneficial this information may have been when starting their catering business.
Lone Star Grillz have many customers all over the country operating catering business. We have spoken and listened to our customers and learned from their experiences. As previously mentioned LSG has no shortage of grills and smokers that can accommodate all of your catering needs. The following is some of the pits that we offer that have been proven to be successful for some of our customers operating catering business.
If the art of craft barbecue is what you are chasing, then the LSG off-set smoker is the pit to have. LSG offers many sizes, and options to accommodate your catering needs. The offset smoker is a great option for those who want to cook off site and deliver a finished product to their customers. The offset smoker is a great pit for those who are looking at just cooking pre-ordered proteins such as brisket, chicken, ribs and pulled pork. These proteins can be sold whole or by the pound on holidays, weekends and gameday events.
On the flip side using an offset smoker as an owner operator caterer comes with some challenges. As previously mentioned, being up all-night tending a coal bed and feeding the fire may not be the best option unless you have a staff to assist with the other task that comes with being a caterer. The other downfall of catering with an offset smoker is they can be difficult to travel with due to size, weight, fuel source and requires additional equipment such as a truck and trailer.
https://lonestargrillz.com/collections/smokers
The LSG IVS has proven to be the workhorse for many of our customers who are owner operator caters. The LSG IVS its truly a set it and forget type of pit. The LSG IVS if perfect for those who want to cater full menu catering events. The IVS can be set up well in advanced before the proteins need to be cooked to meet your delivery deadline. Most of our customers using the Lone Start Grills Insulated Vertical Smoker will cook their proteins overnight or put them on in the early morning hours. The IVS can run for multiple days on a completely loaded firebox and can easily accommodate multiple cooks and/or catering events over several days. Many of our customers who are owner operator caterers have supplemented their offset cookers with an Insulated Vertical Smoker. The LSG IVS is an amazing option for those who want to cook off site and are going to be owner operator caterers.
Just like the offset smoker the LSG IVS my not be the best option for those who are looking to cook on site. Though, the LSG IVS has a smaller footprint they are built like tanks, heavy and requires additional equipment to travel with.
https://lonestargrillz.com/collections/smokers/products/large-insulated-cabinet
There is absolutely no doubt the LSG Cabinet Pellet Smoker is going to change the catering game for those owner operator caterers. The LSG Cabinet Pellet Smoker is one of the smokers we are most excited about and designed with our owner operator caterers in mind. The LSG Cabinet Pellet Smoker is very similar to out IVS but it equipped with an overside 40 pound hopper and precise cooking temperatures with the push of a button. The Cabinet Pellet Smoker can accommodate up to 16 whole briskets, 48 pork butts, 32 racks of ribs and 32 whole chickens.
We put some serious thought and engineering into the LSG Cabinet Pellet Smoker. With the option of mixing in real wood chips in with the pellets we greatly closed the gap between pellet quality barbecue and barbecue cooked on an offset smoker. This is the definition of a set and it forget it barbecue and perfect for those long overnight cooks. If you are thinking of starting a catering business or expanding an additional one, or operate a commercial barbecue restaurant, this is the one smoker that can accommodate them all.
Much like the offset smoker and the IVS the LSG Cabinet Pellet Smoker has its challenges when it comes to cooking on site and requires additional equipment to travel with. Though, you will not get the whole barbecue experience when cooking on the Cabinet Pellet Smoker, this smoker has proven to produce some serious quality barbecue.
There’s no denying the holy grail of catering, and barbecue restaurants is the trailered smoker. Lone Star Grillz offers multiple trailer pit options, sizes, and add-ons such as gas burners, storage boxes, warming boxes, Santa Maria style pits and more. Our trailer pits are built to the highest standards, and we are a licensed trailer manufacturer. We have several trailer pits to choose from with standard options. We also offer full custom-built trailers to meet your competition, catering and commercial barbecue needs.
If you are looking to be a caterer who cooks on site, do pop-up events at local breweries, competition cook or tailgater the LSG trailered pit is for you. The downfall to owning a trailered pit are their size, maintenance cost (tires, registration) and the storage of it when it’s not in use.
https://lonestargrillz.com/collections/trailer-pits
We hope you found this information useful and shed some light on the thought of starting a catering business. If you are using a LSG product as a caterer, please tag us in your social media post and use the hashtag #LSGcaterer for a chance to be featured.
]]>Whether you're drawn to the robust flavor potential of the Insulated Vertical Smoker or the convenience and innovation of the Pellet Cabinet Smoker, this post will help guide your decision. Join us as we delve into the heart of what makes each model stand out, ensuring your next backyard or commercial BBQ is a resounding success.
]]>On September 12th, 2023, we shook up the barbecue and Lone Star Grillz Communities when, Chris dropped a sneak peek at a look of the new LSG Pellet Cabinet Smoker. Since then, we have been monitoring the forums and social channels. The reoccurring theme we keep hearing about, is the conversation of the Insulated Vertical Smoker vs. the Pellet Cabinet Smoker. Well on today’s blog, we are going to dive into the details between the two units and break them down in a side-by-side comparison.
Large Insulated Vertical Smoker (STANDARD FEATURES) |
Pellet Cabinet Smoker (STANDARD FEATURES) |
Overall Dimensions
Cook Chamber Dimensions
Product Details
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Cook Chamber Dimensions
Product Details
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*Capacity is estimated and includes use of all available cooking space in the cooking chamber.
*Means option not available.
Alright, so there’s a side-by-side comparison of the standard features of the Lone Star Grills Insulated Vertical Smoker and the Pellet Cabinet Smoker. Let’s start the conversation with grill space. The Pellet Cabinet Smoker comes standard with 1,048 sq/in. of more cooking space, than the Insulated Vertical Smoker. However, the Insulated Vertical Smoker can be equipped with three optional cooking grates. This gives the IVS an additional 902 sq/in. more cooking space than the Pellet Cabinet Smoker. Many of our Insulated Vertical Smoker customers elect to order their smoker with the additional three cooking rails, however, forgo the cooking grates. This option makes the unit more versatile. Some of our customers have ordered the additional cooking grates at a later date giving it the maximum of 4,550 sq/in. of cooking space.
Let’s talk wood fire flavor. The Insulated Vertical Smoker and the Pellet Cabinet Smoker both produce some great quality barbecue. Many of our customers like the flavor of charcoal, however, want the option to add some wood fire goodness with the use of wood chunks. The amount of wood fire flavor can vary based on the amount of wood that’s added to the charcoal basket.
The Pellet Cabinet Smoker primarily runs on wood pellets. Some pellet manufactures have brought charcoal pellets to the market to replicate the charcoal flavor on a pellet cooker. Normally, we would give the edge of wood fire flavor to the Insulated Vertical Smoker, but not so fast. The LSG Pellet Cabinet Smoker is equipped with a hollow auger which allows wood chips to be mixed into the pellets and added to the hopper for a more robust woodfire flavor. This is an absolute game changer in the pellet grill industry and lessens the gap between the Pellet Cabinet Smoker and Insulated Vertical Smoker.
Ease of use. It’s obvious the Pellet Cabinet Smoker is a lot easier to use in the sense that it’s a set it and forget it cooker. It’s not that the Insulated Vertical Cabinet smoker is difficult to set up and use, but it takes some time to set up and even more time to get to proper cooking temperature. The set it and forget it mentality can be achieved on the IVS with the addition of a temperature controller and fan. This piece of tech is not required but offers the convenience and peace of mind to those looking for it.
What about the Warranty? The Insulated Vertical Smoker and Pellet Cabinet Smoker both have very similar warranties, other than the controller on the Pellet Cabinet Smoker. Lone Star Grills warranty their workmanship for a period of 5 years. *Note: This does not include wear items or the finish.
Does your barbecue lack flavor? Are you finding it difficult to hit the sweet spot of tenderness? If so, you have come to the right place and all that ends today. We often get asked how to make better barbecue. Lone Star Grillz has developed ten fundamentals to achieving better barbecue. These fundamentals combined with our superior cookers are the foundation of quality barbecue and will earn you the title of Barbecue King of the cul-de-sac.
1. Cook to temperature/tenderness, not time.
We have made this fundamental number one because we believe it’s the most important. You have probably heard people ask the question of ‘Time and temp?” Well, that ends here, and you should remove the phrase from your vocabulary. Invest in a QUALITY instant read thermometer and use it. Notice we put emphases on the word quality? Don’t settle for a cheap knockoff instant read thermometer to save a few bucks. This is the one thing you can do to instantly produce better barbecue. An instant read thermometer should be part of everyone’s arsenal of barbecue accessories. Know your finished temperatures for the cut of meat you are cooking and use it accordingly. In addition to cooking to temperature use your instant read thermometer to gauge the tenderness.
2. Know your cooker.
Know your cooker and how changes in airflow effect the temperature of the pit and the quality of smoke it’s producing. The only way to achieve this is to burn fires and play with your pits airflow. Know how to run your pits consistently between 225 degrees, and 275 degrees. Learn the difference between low and slow cooking, hot and fast cooking, and searing temps.
3. Pre-heat your cooker.
Pre-heating your cooker is often overlooked and it’s a very important step to achieving a long successful cook. I recommend starting your cooker a minimum of 1 hour prior to the start of any cook. Use this time to allow the pit to come up to cooking temperature, make any minor adjustments to air flow and maintain your cooking temperature for at least 30 minutes prior to placing food on your pit. This will prevent you from having to make adjustments in airflow while your food is on the pit and prevent the possibility of rolling dirty smoke across your cooking surface.
4. Utilize cooking zones.
This goes back to fundamental number two. Know your cooker, learn it’s hot spots and use them and/or avoid them accordingly. Learn how to set the cooker up for different cooking zones using indirect and direct cooking methods.
5. Avoid using lighter fluid.
If you are using charcoal as your fuel source, or charcoal to start an offset smoker, avoid using lighter fluid, or a “match light” charcoal. Lighter fluid tends to leave a chemical flavor on food, and nobody got time for that. This Especially important with ceramic grills or pits equipped with fire bricks. Ceramic and firebricks are a porous material and will absorb lighter fluid and hold in its odor. Instead use a charcoal chimney with paper or a quality quick light product to start your fire.
6. Refrigerator to pit.
You hear a lot of people talk about letting their meat rest on the counter to come up to room temperature prior to placing them on the grill. When it comes to smoking meats that is a flawed philosophy. Here’s why. The whole point of cooking on a smoker is to infuse your food with smoke flavor, right? By allowing food to come up to room temperature prior to placing it on the smoker it’s time you are taking away from infusing your food with smoke flavor. Most refrigerators are chilled between 37 and 40 degrees. In theory when food comes out of the refrigerator it should be close to the set temperature of the refrigerator. So let say you let your food rest on the counter and come up to 65 degrees prior to putting it on your pit. That’s approximately 28 degrees worth of time you are taking away from infusing your food with smoke flavor. Colder meat equals longer time on the smoker to be infused with smoke flavor.
7. Layer flavors.
We all have our favorite barbecue rub’s, seasonings, and spices. So why not combined them and try playing with different flavor profiles. For the most part every meat I cook starts with a light dusting of Salt, Pepper, and Garlic, then the flavors are layered from there. This also goes for fully cooked meats. In most cases, a light dusting of a quality salt or barbecue rub can wake up a dish and enhance the flavor profile.
8. Maintain your cookers and equipment.
This should go without saying but it’s often an overlooked task. I’m going to put this in very simple terms. Keep your cookers clean. This is especially important if you are using a pellet grill or doing a prolonged cook.
9. Use properly seasoned hardwoods and quality products.
If you have read our previous blog, you know how much emphasis we put on cooking with a properly seasoned hardwood. Wet and green wood can make for a dirty burning fire and leave your food with a bitter overpowering smoke flavor. This goes for charcoal too. We highly recommend burning a quality lump charcoal over budget friendly briquettes. This is not a dig at charcoal briquettes. There are some companies manufacturing quality charcoal briquettes, made from natural products.
10. Allow food to rest.
Lastly, allow time for your food to rest. Have a plan. The finished product of every cook starts well before there’s ever a flame in the cooking chamber. When planning your cooks account for time for it to rest. We recommend resting the “big cuts” (Brisket, pulled pork) in a warmer or cooler for at least one hour prior to slicing. If you are using a cooler to rest your meats allow them to rest on the counter for 20 to 30 minutes prior to placing them in the cooler. Pit directly to cooler can cause steam and the meat will continue to cook leaving you with an overcooked finished product.
]]>Two things have happened over the past five years that has increased the popularity of craft barbecue. The first was the rise of the pellet grill. The second was the worldwide pandemic they called COVID. As much as it pains me to utter them words it’s the reality of the increased in popularity of small batch craft barbecue.
The first pellet grill was developed in the mid 1980’s but it was still pretty much unheard of until the early 2000’s. In the early 2000’s pellet grills were available at small specialty stores and were still unknown to most people. Sometime around 2013 to 2014 the phenomenon of the pellet grill had gained momentum and were the buzz in the barbecue community. By 2015 there were multiple pellet grill manufactures and barbecue enthusiast all over the world started to share their barbecue creations on social media.
Pellet grills took the art of fire management out of the equation. Most of the pellet grills that burst onto the scene lacked quality construction and were readily available in big box stores. Because of their availability, Average Joes, Dads and Weekend Warriors started to produce quality barbecue on these pellet grills in suburban neighborhoods across the U.S.
This phenomenon led people to start perfecting the art of craft barbecue such as wrapping briskets, ribs and pork butts, cooking to temperature rather that time, and experimenting with different seasonings, sauces and rubs. We would be negligent if we didn’t mention the great debates of fat side up vs fat side down and foil vs butcher paper. Regardless of what side you are on, this created conversations in the workplace, at backyard gatherings and online forums.
As 2019 ended barbecue in general continued to increase in popularity and was completely mainstream at this point. By this time many of the high-end grill manufactures added quality constructed pellet grills to their lineup of offset smokers, vertical smokers, and live fire cookers.
As we entered 2020 the rumor of the COVID-19 virus started to swirl, and a worldwide pandemic was on the horizon. Suddenly most of America was hit with a two-week stay at home order to “slow the curve”. This two-week order turned into nearly two years of people being home and the school systems being turn into remote learning centers.
Travel came to an end, restaurants and gyms were forced to shut their doors and some people were given the option to work from home. The entertainment industry was brought to a halt and most people found themselves at home looking for new hobbies. Many of these people had pellet grills on their patios and cooking for their family daily, naturally took shape. As I previously mentioned pellet grills took the art of fire management out of the equation and people were perfecting their cooking process. Ultimately this led to barbecue enthusiast wanting to challenge themselves and the natural progression of craft barbecue started to take shape. Many people added ceramic grills/smokers, offset cookers, and open fire cooking vessels to their patios. So, if this was you, or you are considering moving to another style of cooker, what does this transition look like?
If you are still reading this, I’m guessing you have been cooking on a pellet grill for some time and considering transitioning to a new style of barbecue. All you need to do is apply your preferred cooking process to this new style of cookers. The only additional skill needed is fire management and to be honest the only way to learn that is to play with your cooker. We have outlined a few tips below to assist you in the transition from a pellet grill to other style of cookers.
The LSG El Patron
The LSG El Patron is our most versatile cooking in our lineup of grills and smokers. The LSG El Patron is controlled very similar to a ceramic cooker. Fire management on these cookers are primarily controlled by air flow. The more air allowed to flow through the cooking chamber the hotter your fire will be. For low and slow barbecue open the bottom air intake slightly and the top exhaust even less. This will allow minimal air into the cooking chamber and create a smoldering effect for an extended period, resulting in low and slow style of barbecue. On these type of cookers generally adjust the lower air intake for larger temperature swing such as the 50 degree and 100-degree increments and the upper exhaust port for smaller temperature changes such as five-, ten-, and fifteen-degree temperature swings.
For baking and braising temperatures, open the intake about halfway and use the top vent to dial in your desired cooking temperature. Lastly direct heat searing temperatures can be achieved with increased airflow and running the pit in nearly the wide-open position. As previously mentioned, the LSG El Patron is extremely versatile and indirect cooking can easily be achieved by offsetting the food on the opposite side of the coal bed.
Lastly let’s talk about the fatal “flare ups.” “Flare ups” are the one thing people seem to struggle with when cooking directly over an open fire. “Flare-ups” are caused when fat renders from the food and drips onto a hot coalbed or open flame. The easiest way to mitigate a “flare up” is to place a disposable tin foil pan between the food and the fire. The pan will catch the renderings and prevent them from dripping on the heat source.
LSG Off-Set Smoker
The off-set smoker is an entirely different beast and some of the best barbecue ever produced has come from burning hardwood logs in an offset smoker. There are many factors to consider when it comes to fire management in an offset smoker.
The first step to proper fire management when cooking on an offset smoker is selecting the proper fuel source. Properly seasoned hardwood is the first step to achieving a clean burning fire. Personally, I prefer naturally seasoned hardwood from trees that have been down for at least twelve months. Once these trees have been down for twelve months, I like to cut them into logs between 12” and 14” in length before splitting them. I prefer to season my split logs for at least an additional six to twelve months to insure they are properly seasoned before burning. You can expedite the seasoning process of a freshly downed tree buy cutting the logs, splitting them, and stacking them in a warm dry place. Split logs from a freshly downed tree can be seasoned and ready for use between ten and fourteen months depending on the size of the splits and environmental conditions.
Many people don’t harvest their own fuel source and buy it by the cord from a local farmer. So how do you know if your fuel source is properly seasoned and ready for use? The easiest way to determine if your wood is properly seasoned is to burn some logs and listen to the fire. If you happen to hear a hissing sound (much like air leaking from a tire) coming from the burning log, it’s a sign there’s too much moisture in the logs and it may not produce a clean burning fire.
The next step to producing a clean burning fire is using properly sized logs in your firebox. Our cleanest burning fires have come from properly seasoned wood splits between two and four inches in diameter. It’s not conducive to measure your splits when preparing your fuel sources, so generally, I try to make my splits around the same length and diameter of my forearm. This provides some consistency when stacking and burning your fuel.
The last step and often the most difficult to control related to fire management is air flow and maintaining a healthy coal bed. Keep in mind if the previous two steps are done properly it will help achieve proper cooking temperatures and help in maintaining a healthy coal bed. So, you might be asking, “how should I run my off-set smoker?” We can’t really tell you precisely how much airflow you should be given the pit because there’s so many factors such as elevation, humidity, temperature, and wind. The goal is to have a clean consistent burning fire. Smoldering splits are bad and a sign of a dirty fire. This is caused by 1) burning piece of wood that’s not properly seasoned or 2) not enough air flow.
The best advice we can give you is to watch your fire. To achieve a clean burning fire the flames should be between two- and four-inches off the logs. This will create a consistent burn, temperature, and air flow. Next watch the smokestack and temperature gauge. The ideal fire will produce a thin smoke with a light blue tint. When this is achieved just know you are about to indulge in some the best barbecue you have ever had.
Proper air flow and maintaining and healthy coalbed is vital to burning a clean fire. The LSG Fire Management Basket can help maintain a healthy coalbed and allows for proper airflow to fuel the fire. The LSG Fire Management Basket is not needed but can greatly increase the efficiency of our pits due to human error. There is no better way to get good at fire management other than burning logs, watching the fire, and playing with airflow.
So, if you find yourself transitioning from a pellet grill to another style of cooker take a few days to play with airflow and watch how the changes in airflow effect the fire and smoke coming out of the stack. Once this is properly achieved apply the same great cooking methods you have grown to love on your pellet grill to your new barbecue and enjoy the journey.
]]>Understanding these techniques will help you explore new culinary vistas and give you the chance to enjoy incredible new taste sensations. They may also help you choose the Lone Star Grillz custom grill that's right for you.
Grilling is the technique of cooking food quickly over high heat, usually over an open flame. Grilling is the technique that most beginners are familiar with.
Grilling creates a sear on the exterior of the food, giving it a smoky flavor, and the signature grill marks that everyone loves. This technique is best for thinner cuts of food. It's great for getting everyone fed quickly but doesn't necessarily allow you to reach the full flavor potential of the meat.
Smoking involves putting meat into a hot chamber where it will be surrounded by smoke and heat generated by wood chips or pellets. The wood cooks for three to eight hours, depending on how big the meat is, the type of wood, and the type of smoker. You may place a large cut of meat into a smoker and get a fantastic result.
Smoking gives your meat a rich, smoky flavor, and the resulting meat becomes tender and juicy.
Smoked meat also lasts longer. When properly wrapped and frozen, it can last up to 3 months.
Rotisserie is the art of cooking food on a rotating spit over an open flame. This technique ensures the meat cooks evenly. It's a common method for chicken.
Rotisserie-cooked meat is tender and juicy but has a crispy exterior. The rotation allows the juices to baste the meat continuously.
You can purchase a smoker, a grill and smoker, a grill with rotisserie spit, or any number of other combinations when you shop with Lone Star Grillz. If you are interested in participating in competitive BBQing or are starting a restaurant or catering company, we can even combine all three onto a single trailer, allowing you the full versatility to cook meat with all three techniques.
Why not shop our full collection now? We custom-create every grill by hand right here in Willis, TX, and we're BBQ enthusiasts, too. Our pits produce incredible results and unforgettable tastes no matter which method you use!
]]>If you love the taste of smoked barbecue made low and slow, chances are you're not eating it for its health benefits. However, when prepared correctly, various meats made in pit smokers or even on pipe grills can be surprisingly healthy.
Don't be fooled -- not every brisket or rack of ribs is good for your health, and any food is best enjoyed in moderation. But, if you prep your smoked foods and BBQ right, your delicious dining can also be a guilt-free experience.
To enjoy the delicious flavor of smoked meats without ruining your diet, read on. Here are three ways to prep healthy, flavorful BBQ:
Many barbecue recipes rely on salt brines, rubs, and high-sodium marinades to impart flavor on tougher meats. Though a bit of salt can certainly make a smoked dinner more delicious, too much sodium can have negative health consequences, such as worsening hypertension (high blood pressure). Rather than depending on salty flavors and spices, try using low-sodium alternatives. Many spice brands offer salt-free sauce mixes and rubs. Consider using red pepper or wine to season meats, since both these low-sodium ingredients are rich in cancer-fighting antioxidants.
Though you may love smoking meats low and slow, don't be afraid to fire up the grill for other parts of your meal. Grilled veggies make a delicious addition to any barbecued meal while being low in calories and rich in vitamins and minerals. You can even throw fruits like pineapple on the grill for a sweet, healthy twist!
Though most (89%) of U.S. grill owners say they usually barbecue beef, don't limit your barbecuing to red meats alone. Vary the types of proteins you cook and eat to benefit from an array of health benefits. White meats like fish and chicken tend to be lower in saturated fat, and eating the oils from fish has been associated with numerous health benefits. Fish like trout and salmon are perfect for smoking low and slow.
If you've been thinking about giving up your love of barbecue to eat healthier, don't walk away just yet! With these simple steps, you can still enjoy delicious smoked meals without sacrificing your health, diet plans, or your love for good barbecue.
]]>It's estimated that about 73% of Americans grill on July 4th and about 60% grill on Memorial Day. Those two days are great for barbecuing, but you don’t need special occasions and national holidays as an excuse to eat smoked meats.
Here are some certain times that are great for enjoying smoked meats:
Additionally, it's not just about when you're eating but what you're eating. Here are a few of the best smoked BBQ recipes to try whipping up -- no matter the occasion:
Whatever kind of smoked meats you're hoping to cook up this winter (or spring, summer, and fall), as long as you know what you're doing, are using quality pit smokers, and are enjoying them with friends and family members, your BBQ is going to be a smashing success.
No matter what day it is or time of the year, if you want some tasty BBQ -- go for it! If you want to find some quality BBQ pit smokers in order to ensure a delicious and fun-filled barbecue party, give Lonestar Grillz a call right away.
]]>True barbecue lovers know that good grilling and meat smoking is both an art and a science. It takes a careful blend of flavor, skill, and good equipment to create the perfect barbecued meal.
However, like any cuisine, many misunderstandings surround grilling and barbecuing as a cooking style and passion. Here are just a few common myths about barbecuing that simply aren't true:
Americans commonly use the terms "grilling" and "barbecuing" interchangeably, but there are actually several key differences between these two cooking methods. Grilling is a high-heat cooking technique that creates a sear on the outside of meat, vegetables, and fruit. Grilling aims to preserve tenderness while also producing food in a relatively short period of time.
Barbecuing, however, aims to create tender texture by cooking meats at a low heat over a longer period of time, from several hours to a whole day or more. For true barbecue, cooks need to find pit smokers or offset smokers for sale, and spend hours maintaining a low heat that breaks down the meat's tissue for ultimate tenderness.
Because barbecued foods take so long to cook, our notion of fast food today means that brisket will never be on a drive-through menu. However, back in the day, barbecue was a road trip favorite before burgers took over the market. Once the barbecued meat was cooked, almost no prep work was needed for dinner to be served. All an entrepreneur needed was to find offset smokers for sale, and set up a 24 hour slow-cooking schedule. If this type of barbecue was as cheap as today's fast food burgers, perhaps it would still be the dominant roadside cuisine.
Finally, too many barbecue cooks still soak their wood chips in water for an hour before throwing it in the smoker. It's a common myth that soaking chips helps release wood flavor or produces thicker smoke, but in reality, wood chips don't absorb the water. Throwing wet wood chips on hot charcoal only reduces the temperature. Skip this unnecessary step for equally delicious smoked meats.
According to the Hearth, Patio, and Barbecue Association (HPBA), about seven in 10 U.S. adults own a grill or smoker. However, now you know that owning a grill does not mean you've made barbecue. For the tastiest cooked meats and to increase your grilling and barbecuing knowledge, don't believe these three myths. Happy cooking!
If you're looking for barbecuing equipment, grilling supplies, or offset smokers for sale, contact Lone Star Grillz today!
]]>For true meat lovers, few arts are more pure than the art of grilling. And, as any grill master knows, a true chef is only as good as her equipment. Grilling enthusiasts all over the world depend on a wide array of grills, smokers, and other equipment to produce the most perfect and delicious meals.
While different chefs have different preferences when it comes to vault smokers and pit smokers, grillers can agree that most smokers have one major downside: you can't bring them with you wherever you go without a hassle. At least, you can't without a BBQ trailer.
Absolutely! Grilling equipment companies produce trailers with a variety of adaptable features to meet different customer needs. Hookups can be as simple as a smoker-on-wheels, or come with multiple grilling and smoking pieces. Since about 83% of consumers own three or more grilling accessories, trailer producers would be remiss to not include custom options for an individualized grilling experience. Some basic upgrades might include an additional vertical slow smoker or a fire box. Other add-on features could include:
With a trailer setup, you can take your favorite recipes anywhere you go! BBQ trailers are perfect for avid competitors who spend their weekends attending smoking or grilling competitions. BBQ trailers are also perfect for small grilling businesses who like to bring their talent to customers at tailgate parties, food festivals, and other special events.
If you're looking to buy your very first BBQ trailer, contact Lone Star Grillz today! We have a great lineup of trailer pits that can be attached to nearly any sturdy family vehicle or pickup. For more information about ordering a BBQ trailer or other grilling equipment, give us a call or visit our website at lonestargrillz.com.
]]>When the competition day comes, make sure you don't blow it. Avoid the following rookie mistakes to seem like an experienced competitor:
Don't be that person who forgets to check the rulebook and gets disqualified after hours of preparation for a technicality. No matter how many BBQ competitions you've signed up for, take the time to check the rule book. A deep understanding of how the competition works can even increase your chances of placing .
In an effort to be fancy and creative, some new competitors try complex recipes or unusual flavor profiles to stand out from the others. While this technique isn't necessarily bad, some rookies get caught up in experimentation and forget the basic tenets of good barbecue.
Use the absolute best cuts of meat you can find-- this is competition time, not dinner time. Don't peek at your food impatiently, and don't forget to check the temperature. Whole cuts of beef, pork, lamb and veal which should be 145 degrees to be safe for consumption. Remembering basic facts and skills like these can help you stay confident at even toughest BBQ competitions.
While your seasoning can catch the judges' attention, there is more to good meat than taste. Make sure to perfect your texture, temperature, char, and other elements of your BBQ for the best eating experience. After all, the judges only take one bite, so make sure that bit of brisket is heaven on a fork!
Find the right recipe, and make it at least once or twice before the big day. You want to be completely familiar with your plan of attack before the contest. And, whether you use a vault smoker, Texas BBQ pit, or a custom charcoal grill during the competition, make sure you're comfortable with your equipment.
When the competition arrives, good preparation will help you stay calm and have lots of fun. Avoid these rookie mistakes to help make your barbecue worthy of the gold.
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Meat is wonderful. However, barbecue prepared without any flavor leans less towards wonderful and more towards sad, since it just isn't as delicious as it could be. With at least four American styles of BBQ, including Kansas City, Memphis, Carolina, and Texas barbecue, no meat should go without flavor.
Do your meat justice, and give it the flavor it deserves. Whether you prefer preparing barbecue with stand up smokers, pipe grills, or pit smokers, use this guide to get the flavor just right, every time.
Marinades are typically a mixture of spices and vinegar used to soak and flavor raw meat for an extended period of time. Marinades also act as a tenderizer because the vinegar's acids break down tissues in the meat.
Different marinade times are appropriate for different meats. For a softer meat, like fish, filet, or chicken breast, marinate for only about two hours. Tougher cuts of steak and poultry can marinate for four hours or even overnight. To increase flavor, consider basting the meat with the marinade as it cooks. Just remember to never use marinade as a sauce, since it has been contaminated with bacteria from the raw meat.
When smoking meat, timing sauce application is absolutely essential. Saucing too soon can result in rather unpleasant burnt areas, and saucing too late limits flavor throughout. For chicken, cook until near perfection, then add sauce in the last 10 to 15 minutes of cooking. When preparing BBQ beef or pork butt, sauce much earlier, and cut thin lines in the top of the meat to allow the flavor to seep in. For meats prepared in stand up smokers or other smoking equipment, consider serving sauce on the side instead to highlight the wood flavors.
Finally, when smoking meat, remember that the sauce is not the only source of flavor. The wood you choose will have a significant impact on the flavor of your meal. Try matching the smoke flavor with spice profile of dry rubs, and with the taste that pairs naturally with the meat. For example, strong, bacon-like hickory flavors pair best with savory ribs or pork. Maple pairs better with sweeter sauces and meats, and is the preferred wood for smoking ham.
Of course, the first step to good barbecue is having the best equipment. If you're looking for stand up smokers, custom charcoal grills, or any other high-quality barbecue equipment, contact Lonestar Grillz today.
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There are four styles of barbecue in the United States: Kansas City, Memphis, Carolina, and Texas. But regardless of your preferred barbecue style, one thing is for sure -- quality and cooking technique can truly make or break any meal. Fortunately, the experts are here to provide some top-notch advice to take your next rack of ribs from tasty to fall-off-the-bone delicious. With that in mind, try these tips next time you're in the mood for a scrumptious rack of sweet and savory ribs.
First, it should come as no surprise that choosing the right ribs can make a world of difference in overall quality, regardless of cooking method. Baby back ribs are one great option, since they're full of marbling, they're tender, and easy to cook. But whichever type of ribs you choose, look for plumpness -- but not to the point where it will affect the cooking process. And be sure to avoid buying 'shiners,' which are ribs with so much excess meat taken off that you can see the shine of the bones.
This is a tip that most people know, but if you're rushing the cooking process, it may be overlooked. Make sure to remove the membrane, which is much tougher than the meat underneath it. If not removed, the membrane can reduce overall taste because it absorbs most of the smoke and spice flavors. Experts suggest starting with a middle rib when removing the membrane.
Barbecue sauce should be applied in thin layers throughout the last 30 minutes of cooking ribs to ensure a substantial coating. But for an even richer flavor boost, consider applying a 'mop' sauce during cooking. Unlike a traditional barbecue sauce, mop sauces are thin and more savory. They typically include ingredients such as coffee, broth, beer, cider, and melted butter, as opposed to sweeteners like sugar and honey.
Ultimately, keeping these tips in mind as you fire up one of our many custom smoker grills and cook your smoked meats can make for a flavor combination and meal experience you won't soon forget. For more information about custom smoker grills and other offset smokers for sale, contact Lonestar Grillz.
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The summer has come and gone, but that doesn't mean you need to stop grilling anytime soon. In fact, football Sundays and family tailgating give you even more reasons to fire up your BBQ smoker grills this fall. While a whopping 89% of grill owners in the United States say that they usually barbecue beef, step out of the box and put more interesting meats over your charcoal grates. Here are three delicious barbecue ideas for your Sunday dinners this fall.
Autumn evokes wonderful feelings of cozy bonfires, apple cider, and hearty food. With all of these inspirations, there is no better time to throw a party. About seven in 10 adults in the United States own a grill or smoker, so break out your offset smokers, tell your guests to layer their fall flannels, and get to party planning.
When America's biggest industry was farming, the autumn was centered around the harvest. Regions across the U.S. still have reason to celebrate the bounty this time of year, so throw a harvest party for your friends, family, and neighbors. Make delicious barbecued or smoked meats on the best offset smokers, and provide plenty of seasonal refreshments like apple cider and fall beers. Hold activities for the kids like bobbing for apples and making cider donuts to keep them entertained all day. Be sure to decorate with plenty of autumnal accents and make table centerpieces out of a gradient of apples.
There is nothing that represents an American autumn like a football party. Support your favorite team by inviting everyone over for an all day, at-home tailgating party. Decorate your house and outdoor space with team colors and logos, and have face paint handy to get the kids in the spirit. This is also the perfect opportunity to break out those custom smoker grills and show off your low and slow grilling method. Whether your team wins or loses, end the day with themed cupcakes and a cold beer.
If you have a large outdoor space, this is the perfect event to throw for friends and family. Rent a large projection screen or create a makeshift one of your own with clean white sheets, and set it up in your yard. Gather chairs, sofas, blankets, and pillows for the viewing area, and tell everyone to bring their own cozy layers. To keep warm, you can start a bonfire and toast marshmallows. For snacks, use offset smokers to create tasty treats. Serve the kids hot apple cider or hot chocolate, and make the adults a seasonal cocktail with prosecco, plum, and thyme.
With a little bit of imagination and a barbecue-driven willpower, you can turn any ordinary fall weekend into an autumn party that everyone will remember.
If you're truly passionate about good barbecue, there's no better way to share your affinity for grilling with the world than by entering a BBQ competition. But if this is your first time competing, it's easy to make a mistake that could derail your chances at doing well. Your first attempt at barbecuing competitively will be much more successful if you keep the following tips in mind.
The art of the barbecue has a long and proud American history. Taking a slice of it home with you is a matter of switching out your standard smoker for a custom grill that truly complements the craft.
Smokers for competitors and enthusiasts will look a little different than a hobbyist's. They need to be larger, more flexible and able to hold up with the best in the industry. Whether you want to try out some new barbecue grilling styles or plan on cooking for a large group of people during a special event, settling for less just won't cut it. Building custom products ensure no detail is lost on your way to that legendary platter that'll be talked about for years.
Slow and steady wins the race. Here are five tips for getting the most out of your stand up smoker.
There Are Many Styles Of Barbecue
Finding the pitch-perfect charcoal basket means appreciating what you're going to do with it. There are four popular types of barbecue in the United States. You have the Kansas City, which uses different varieties of meat and favors crispy, fatty textures you can sink your teeth into. Memphis barbecue uses a lot of delicious sauce and is best-known for creating ribs to die for. Carolina barbecue tends to be spicy and favors a slow smoking method over faster grilling. Last, but definitely not least, Texas barbecue is often a moist, sweet-and-salty combination that makes anyone's mouths water.
Barbecue Truly Brings People Together
It doesn't matter if you're a budding chef or an enthusiast. Barbecue is a tried-and-true method of bringing people together. A holiday study found over 70% of its respondents stating they love to grill on the fourth of July, with another 60% stating they like to grill on Memorial Day. The Hearth, Patio and Barbecue Association (or HPBA) also estimated seven out of 10 American households own a charcoal basket or offset smoker. The scent of barbecue on the breeze gets mouths watering and signals good times on the horizon.
Specialty Is Just As Good As Variety
There's no shame in specializing. In fact, it can actually make things easier for you in the long run. While some barbecue pits are designed to whip up quick hot dogs and hamburgers, your options need to have more focus on a slow grilling style designed to bring out your meat's hidden potential. Custom options are designed specifically for ribs, brisket or large volumes of items to save you work without sacrificing an inch of quality. Offset smokers for sale come in different shapes and sizes, with some heavy duty and others more portable.
Safety Is The Name Of The Game
You don't have to choose between a delicious meal and a safe meal. There are a few tips you can bring with you to the barbecue pit each and every time to make sure everyone is enjoying themselves without worry. Keep in mind all meat before grilling, including poultry and seafood, needs to be kept below 40 degrees Fahrenheit at all times. An insulated cooler is your best bet to ensure meat doesn't develop any bacteria under your nose. Whole cuts of pork, beef, lamb and veal should all reach an internal temperature of 145 degrees Fahrenheit, as well. Keep that thermometer on you throughout your session.
Delicious Grilling Tips For Your Next Big Event
How do you truly encapsulate the best barbecue has to offer? Pay homage to the craft by keeping these tips on standby. Barbecue sauce should be applied in thin layers throughout the last 30 minutes of cooking ribs to ensure the most substantial coating possible. This also gives the flavor time to soak into the meat instead of just sitting on top, creating a wealth of taste from just one bite. Adhering to a specific style can also help give you more focus and create a platter that's memorable, whether it's the crispy Kansas City style or the spicy Carolina.
Summer is still here and demanding to be appreciated. Enjoy it to the fullest with your new custom charcoal grills.
You're looking at bbq pit trailers and you're ready to show off your love of barbecue to new and old customers alike. Before you start prepping your rubs and firing up your offset vertical smoker, you need to know about the four main regional styles that characterize barbecue in the United States: Carolina, Kansas City, Memphis, and Texas.
You're ready to take your usual grilling to the next level and want to use a smoker to make your meats perfect at your next barbecue. Whether you join the estimated 73% of consumers who grill on July 4, the 60% who grill on Memorial Day, or set out to grill on any day in between, make sure that the smoker you pick is right for you and your meats.
MISTAKE: Barbecuing at too high a temperature or for too short a time
The key to proper barbecue is to cook low and slow. If you're too impatient to get the job done, your final product won't be as delicious as it could be. By cooking at a lower temperature for a longer time, you'll be able to infuse your smoked meats with a lot more flavor. Your meat will also retain its juiciness and tenderness. Cooking at a higher temperature will make for a dryer and tougher end result. Make sure to keep the temperature within the optimal range and give yourself plenty of time to complete the process. Rushed barbecue is simply no good.
MISTAKE: Choosing the wrong type or cut of meat
Although using a smoker could probably make a shoe taste pretty good, the type and cut of meat you choose does matter. In other words: don't just choose the cheapest cut of meat you find in the grocery store. A high-quality cut will result in high-quality BBQ. For brisket, look for some marbling and hard fat that's a quarter-inch thick and white in color that covers the flat portion of the cut. For ribs, go for fresh over frozen and select a cut with good meat coverage over the bone without much surface fat. And for pork butt, choose a cut that has a large muscle at the end of the bone. Befriend your local butcher and defer to their advice, rather than hunting for a bargain in the meat section of the supermarket.
MISTAKE: Using too much sauce or incorporating sauce too early
Although the smoking process will impart a lot of flavor, there's no doubt that we all love a good barbecue sauce. However, you need to know how to sauce your smoked meats correctly. Hint: if you're putting the sauce on prior to cooking, you're doing it wrong. With ribs, the sauce should be applied in thin layers during the last 30 minutes of cooking. With other types of meats, don't sauce until the last few minutes of cooking. Alternatively, you can sauce it after it's finished cooking or as an accompaniment. Resist the urge to over-sauce, as it'll just conceal all the fine work you did with your smoker.
MISTAKE: Failing to treat your smoked meats with respect
Any good pit master has to respect the meat. Pit smoked meats take a while to cook -- and even after the cooking is over, you may have to practice patience. If you cut into your smoked meats too quickly after taking them out of the smoker, you might cancel out all your hard work. You have to let your meat rest properly (this allows the juices to redistribute). This can take up to 45 minutes, so make sure to factor that in if you're throwing a get-together. Never stab the meat before or after cooking either, as this can allow the juices to run out. Once it's time to cut the meat, make sure to slice against the grain of the meat for best results.
There are countless ways to cook a protein. You can sautee it, seer it, baste it, grill it, or -- our personal favorite -- smoke it. When you barbecue your meat, you're able to bring out and infuse all kinds of flavors and textures. And cooking your meat low and slow has to be one of the best ways to do it. In today's post, we'll talk a bit more about how using your BBQ pit smoker to cook at a low heat for a long time can make for the perfect meal.
What does cooking low and slow mean?
This one's pretty straightforward, actually. The phrase refers to cooking with a low temperature over a slower time period. It may not be the most time-efficient method (so if you're in a rush, you'll want to consider another technique). But the end result simply can't be beaten. When you smoke your meat this way, you'll keep temperatures between 225 and 275 degrees Fahrenheit for several hours. Whole cuts of pork, beef, lamb, and veal need to reach an internal temperature of 145 degrees Fahrenheit to be considered safe for consumption, so there's no problem there. But by keeping the heat lower and the cooking time longer, you'll end up with a better product overall.