Let’s Talk BBQ. Part: 2 The first and most important secret

I’m going to give you the most important piece of information….the most important thing that I can teach you to get you started on your path to making great barbecue. And it all starts with one of the most simple things in the world: an egg.

But Richard, you don’t barbecue eggs! Where’s the ribs….the brisket….the pork butt?
Have patience, it will all make sense soon enough.
Because today we’re going to talk about hard boiling an egg.
You’re insane!
That’s beside the point. But let’s talk about how to hard boil an egg.
Step 1: Put a raw egg (with the shell) in a pot of water 1/2 inch above the top of the egg and put on a stove top burner. Carefully remove the egg from the water.
Step 2: Turn the burner to high and wait until it comes to a full boil
Step 3: Carefully place the egg in the water with a spoon.
Step 4: Immediately turn the burner down to medium to reduce to a slow simmer.
Step 5: Simmer 10 minutes.
Step 6: After 10 minutes remove pot from the stove and take it to the sink.
Step 7: Carefully pour out the hot water and run tap water over the egg in the pot until it is cool enough to handle.
Step 8: Peel egg and whahhhh lah

There you have a perfectly cooked hard boiled egg. So what the hell does this have to do with barbecue and why am I wasting your time with this nonsense?

Hopefully it is to demystify the process of cooking barbecue. Because with all forms of cooking, it comes down to two simple things: time and temperature. You have a raw egg. You cook it at 212 degrees Fahrenheit (100 degrees Celsius to our international friends). And you cook it for 10 minutes. After you do that you have a cooked egg. Simple. The two “T’s”: time and temperature. The road map to cooking anything.

Now let’s look at it another way: Method 2

Step 1: Take a raw egg (with the shell) and put it in a pot with 1/2 inch of water covering it and put it on the stove.
Step 2: Turn the burner to high.
Step 3: When it comes to a boil, start timing 2 minutes.
Step 4: After 2 minutes turn off the stove and remove the pot and place it on something heat resistant (a folded towel, a trivet, etc.).
Step 5: Start timing 9 minutes with egg still in the water.
Step 6: After the 9 minutes take the pot to the sink, carefully drain hot water and pour in new, cool water.
Step 7: Peel egg and enjoy.

(Apologies for the hack peel job)
A blog about barbecue and so far you’ve shown us 2 different, damn ways to cook a f*cking hard boiled egg!!! What is this??? Why am I wasting my time? Are you a crazy person?

Well, that remains to be seen, but what I’ve just shown you is what I hope to teach you. The third “T”, the one that will take you from competent to good (and hopefully after time) to great barbecue cook. And that is technique.

You see, both methods get you the finished products. Both incorporate slightly different times and slightly different temperatures because they both utilize slightly different techniques. One cooks steadily under constant heat while the other uses a combination of constant heat and declining heat. I personally use the second method as it produces a more consistent end product: a fully cooked white and perfectly fluffy but not over cooked yolk. It also reduces the risk of eggs cracking under a rolling boil or discoloration of your yolk once it goes way past cooked. See, while the end product should be the same the second technique helps take out some variables that I want to avoid.

Look, I could have made this blog really easy: Cook X meat at Y temperature for Z amount of time. It’s just time and temperature, right? Anyone can google these things. What I hope to do is share some of my experience and some of the techniques that can make your attempts easier and hopefully tastier.

Over the next few posts I’ll still be discussing some basics and it may not at first seem like I’m anywhere in the ballpark of barbecue. Consider me your Mr. Miyagi of barbecue. Before you can go and kick some Cobra Kai ass you need to paint my fence. Until next time, Daniel San.


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