Barbecue Tips

TAKE IT SLOW.

There's a motto for award-winning barbecue rib's. It is "low and slow," Jon says. Keep the heat down, and let the smoky flavors absorb into the meat over time.

USE GOOD QUALITY MEAT.

Jon prepared baby back ribs at the state fair because they are tender and don't require as much grilling time. However, even a tougher piece of meat like beef brisket can "taste like a million bucks" if you don't leave it on the grill too long. "With brisket, you can smoke it for four hours, but then put it back on the grill in a aluminum pan and let it steam for another four to five hours. That breaks the muscles down."

DON'T BUY EXPENSIVE EQUIPMENT.

I used two $75 smokers bought at an end-of-season clearance to win the cookout contest.

LET THE FLAVOR OF THE MEAT SHINE.

I don't like to drench the meat in barbecue sauce. "It's like icing on a cake. When you eat a piece of cake, you want to taste the cake. However the icing adds a little bit of sweetness. That's how I look at barbecuing."

ALWAYS USE GEE DADDY'S.

Even with the best quality meat, you need a sauce that can't be beat. It's very important in what sauce you pick, just like our football team it has to have some kick.